STANDARD COMPETENCIES:

 

 I.      Describe the role of the manager in the quantity food service facility.

 II.     Describe common nutritional concerns of patrons.

 III.    Compare and contrast different menu types.

 IV.     Identify important factors in menu design and layout.

 V.      Describe the factors that should be considered when developing a menu.

 VI.     Describe components of standardized recipes.

 VII.    Identify accident prevention measures when using kitchen equipment.

 VIII.   Differentiate between formal and informal buying methods.

 IX.     Recognize the factors that should be considered when determining purchasing needs.

 X       Define quality standards.

 XI.     List information to be included in a product specification.

 XII.    Identify the general principles of good receiving practices.

 XIII.   Recognize the major pieces of food service equipment and their functions.

 XIV.    Identify the ways in which the application of heat performs the cooking function.

 XV.     Identify and contrast various cooking methods and their effects on food.

 XVI.    Recognize ways to control and evaluate energy use.

 XVII.   Identify different types of starches and give examples of each.

 XVIII.  Identify cooking methods for starches.

 XIX.    Demonstrate the pilaf method of producing rice.

 XX      Demonstrate how to make `al dente` pasta.

 XXI.    Identify purchasing and storage considerations for fruits and vegetables.

 XXII.   Describe methods of cooking and preparing fruits and vegetables.

 XXIII.  Explain the significance of quality standards by grade and brand.

 XXIV.   Identify the market forms of meats, poultry and seafood.

 XXV.    Describe quality characteristics of fresh seafood.

 XXVI.   Demonstrate the storage of seafood, meat and poultry items.

 XXVII.  Identify the various cooking methods appropriate for seafood, meat and poultry.

 XXVIII. Apply management controls in the preparation and service of seafood, meat and poultry.

 XXIX.   List the variety of dairy products used for sauces, soups, and desserts.

 XXX     Demonstrate the various methods of preparing dessert presentations.

 XXXI.   Compare the various forms of custard products.

 XXXII.  Characterize different types of cheeses.

 XXXIII. Describe the characteristics and functions of the ingredients used in bakery products.

 XXXIV.  Explain the process and principles of producing yeast breads and quick breads.

 XXXV.   Classify the types of cakes and methods of preparing them.

 XXXVI.  Characterize other types of desserts.

 XXXVII. Demonstrate production methods for pies.

 XXXVIII.Identify the human resources objectives at the managerial and operational levels.

 XXXIX.  Describe ways of assessing employees` performances

 TOPICAL OUTLINE:

 

 I.      Quantity Food Production:  Planning.

 II.     The Operation:  Preparation.

 III.    Starches, Grains and Alternatives:  Basmati, quinoa, risotto, pasta, tofu, Tempe Types and Preparation.

 IV.     Fruits, Vegetables, Meats, Poultry and Seafood: Identification and preparation.

 V.      Eggs, Milk, Cheese and Bakery Products: Classification and descriptions.

 VI.     Quantity Food Production: Management considerations.

 VII.    Meat, Poultry and Fish: Comparisons and preparation.