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ACorrelationof
FoundationsofRestaurantManagement&CulinaryArts,
SecondEditionLevel1©2018
TotheTexasTEKSfor130.253IntroductiontoCulinaryArts
(HighSchool)
ACorrelationofFoundationsofRestaurantManagement&CulinaryArts,SecondEdition,Level1©2018
SE=StudentEdition
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INTRODUCTION
ThisdocumentdemonstrateshowwellTheNationalRestaurantAssociation’sFoundationsofRestaurantManagement&CulinaryArts,SecondEdition,Level1©2018meetstheTexasTEKSfor130.253IntroductiontoCulinaryArtsHighSchoolstandards.CorrelationpagereferencesaretotheStudentEdition,andarecitedatthepagelevel.TheNationalRestaurantAssociationcreatedthemostcomprehensivecurriculumdevelopedbyindustryandacademicexperts,FoundationsofRestaurantManagement&CulinaryArts,SecondEdition.Thistwo-levelprogramprovidescomprehensivestudentresourcesandrobustteachermaterialstoprovideanin-depth,industry-drivenlearningexperience.
• EachLevelfeaturesblendedcoverageofculinaryartsandmanagementtopicsdesignedtobuildwell-roundedskillsfortheworkplace.
• 21stCenturyLearningobjectivesaretaughtandreinforcedthroughouttheprogram;criticalthinkingandproblemsolving;communicationandcollaboration;creativityandinnovation;globalawareness;andhealthliteracy.
• CurriculumoftheProStart®Program
CertificationStudentscanearnexclusivecertificatesfromtheNationalRestaurantAssociationthatmeetCarlPerkinsfundingrequirements.Uponcompletionofeachcourse,Levels1and2,studentsareeligibletotakethecorrespondingexam.ThosethatpasswillreceiveacertificateofrecognitionfromtheNationalRestaurantAssociation.
ACorrelationofFoundationsofRestaurantManagement&CulinaryArts,SecondEdition,Level1©2018
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TEXASESSENTIALKNOWLEDGEANDSKILLSFORCAREERANDTECHNICALEDUCATION
FoundationsofRestaurantManagement&CulinaryArts,SecondEdition,Level1©2018
SubchapterI.HospitalityandTourism
130.253.IntroductiontoCulinaryArts(OneCredit),Adopted2015.
(a)Generalrequirements.ThiscourseisrecommendedforstudentsinGrades9and10.Recommendedprerequisite:PrinciplesofHospitalityandTourism.Studentsshallbeawardedonecreditforsuccessfulcompletionofthiscourse.
(b)Introduction.
(1)Careerandtechnicaleducationinstructionprovidescontentalignedwithchallengingacademicstandardsandrelevanttechnicalknowledgeandskillsforstudentstofurthertheireducationandsucceedincurrentoremergingprofessions.
(2)TheHospitalityandTourismCareerClusterfocusesonthemanagement,marketing,andoperationsofrestaurantsandotherfood/beverageservices,lodging,attractions,recreationevents,andtravel-relatedservices.
(3)IntroductiontoCulinaryArtswillemphasizetheprinciplesofplanning,organizing,staffing,directing,andcontrollingthemanagementofavarietyoffoodserviceoperations.Thecoursewillprovideinsightintotheoperationofawell-runrestaurant.IntroductiontoCulinaryArtswillprovideinsightintofoodproductionskills,variouslevelsofindustrymanagement,andhospitalityskills.Thisisanentrylevelcourseforstudentsinterestedinpursuingacareerinthefoodserviceindustry.Thiscourseisofferedasaclassroomandlaboratory-basedcourse.
(4)Studentsareencouragedtoparticipateinextendedlearningexperiencessuchascareerandtechnicalstudentorganizationsandotherleadershiporextracurricularorganizations.
(5)Statementsthatcontaintheword"including"referencecontentthatmustbemastered,whilethosecontainingthephrase"suchas"areintendedaspossibleillustrativeexamples.
(c)Knowledgeandskills.
(1)Thestudentdemonstratesprofessionalstandards/employabilityskillsasrequiredbybusinessandindustry.Thestudentisexpectedto:
(A)modeleffectiveoralandwrittencommunication;
22(activity1),47,49–50,51–52,54(activity1),60–62,62–65,70(activities),93(activities1&3),133–134,137(activities),168–170,172(activities4&5),194(Q1),218(activities1&6),242(activities1&4),325(activity4),345(activities2&3),371(activities1&5),396(activities1&6),424,429–430,432(activity1),462(activity1),477–478(activities1,4,&5),440–441,469,472–473
(B)practiceprofessionalgroomingandhygienestandards;
45,123–125,126–127,152–153,176–177,423–424
ACorrelationofFoundationsofRestaurantManagement&CulinaryArts,SecondEdition,Level1©2018
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(C)exercisepunctualityandtime-managementskills;
34–36,38,40(mathactivity),137(activity3)
(D)demonstrateself-respectandrespectforothers;
34–36,48–50,60–62,168–170,172(activity1),429–430,432(activity1),470–471,472–474
(E)demonstrateeffectiveteamworkandleadership;and
46–47,54(activities),170,172(activities4&5),242(activity4),268(activities4&5),396(activity4),429–430,466–476,477–478
(F)employinitiative,adaptability,andproblem-solvingtechniquesinpracticalapplications.
69(Q2),70(activity6),117(activity6),137(activity6),156(activity5),194(activities5&6),345(activities2&3),396(activity5),429–430,472–474
(2)Thestudentgainsacademicknowledgeandskillsrequiredtopursuethefullrangeofcareerandpostsecondaryeducationopportunitieswithintherestaurantfoodserviceindustry.Thestudentisexpectedto:
(A)organizeoralandwritteninformation;
22(activity1),54(activities1&6),62–65,70(activity1),93(activity2),116(activity1),137(activities2&5),156(activities5&6),218(activity6),242(activity1),268(activity6),325(activity1),344–345(activities1&5),462(activities1&5),477(activity2)
(B)composeavarietyofwrittendocumentssuchasmenus,presentations,andadvertisements;
137(activity1),164,268(activity6),293(activity1),294(activity2),325(activity6),371(activities1&5),396(activity5),432(activity1)
(C)calculatenumericalconceptssuchasweights,measurements,andpercentages;
156(activity3),172(activity3),242(activities2&3),268(activity3),293(Q1&activity2),344(activity2),371(activity3),359(Q2),396(activity3),404–405,410(Q2),411(activity3),462(activity3),477–478(activity3)
(D)identifyhowscientificprinciplesareusedinthefoodserviceindustry;and
22(activity2),102–110,111–113,116–117(activities2,3,&6),137(activity2),142–145,150,151–153,218(activity2),268(activity2),293(activity2),323,325(activity2),344(activity2),371(activity2),378–379,395(Q2),396(activities1&2),400–403,405,411(activities2,4,&6),462(activity2)
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(E)usemathematicsandscienceknowledgeandskillstoproducequalityfoodproducts.
394,395(Q1&Q2),396(activity3),411(activities2&4)
(3)Thestudentusesverbalandnonverbalcommunicationskillstocreate,express,andinterpretinformationtoestablishapositiveworkenvironment.Thestudentisexpectedto:
(A)developanddeliverpresentations;
116(activity1),172(activity5),218(activity6),411(activity5),432(activities1,4,&6),445(Q1),462(activity1)
(B)identifyvariousmarketingstrategiesusedbythefoodserviceindustrysuchastraditionalandinnovativemarketingstrategies;
442–443,477(activity2)
(C)demonstratepropertechniquesforansweringrestaurantphones;
425
(D)relateinterpersonalcommunicationssuchasverbalandnonverbalcuestoenhancecommunicationwithcoworkers,employers,customers,andclients;and
49–50,60–68,69(Q1&Q2),168–170,172(activities1&5),429–430,440–441
(E)demonstrateactivelisteningskillstoobtainandclarifyinformation.
61–62,70(activity2)
(4)Thestudentsolvesproblemsusingcriticalthinking,innovation,andcreativityindependentlyandinteams.Thestudentisexpectedto:
(A)generatecreativeideastosolveproblemsbybrainstormingpossiblesolutions;and
70(activity6),156(activity4)
(B)employcritical-thinkingandinterpersonalskillstoresolveconflictswithindividualssuchascoworkers,customers,clients,andemployers.
170,429–430,472–474,476(Q3),477(Q1&Q2)
(5)Thestudentusesinformationtechnologytoolsspecifictorestaurantmanagementtoaccess,manage,integrate,andinterpretinformation.Thestudentisexpectedto:
(A)useinformationtechnologytoolsandapplicationstoperformworkplaceresponsibilities;
440,441,459–460
(B)demonstrateknowledgeanduseofpoint-of-salesystems;and
291(technologysidenote),459–460,462(activity5)
ACorrelationofFoundationsofRestaurantManagement&CulinaryArts,SecondEdition,Level1©2018
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(C)evaluateInternetresourcesforinformation.
n/a
(6)Thestudentunderstandsroleswithinteams,workunits,departments,organizations,andthelargerenvironmentofthefoodserviceindustry.Thestudentisexpectedto:
(A)explainthedifferenttypesandfunctionsofkitchen,front-of-the-house,andsupportroles;
26–28(seeespeciallyknowledgecheckQ1),40(activity4),246–249,436–437
(B)investigatequality-controlstandardsandpractices;
147,148–150,151–153,154,156(activity5)
(C)differentiatebetweenvariousstylesofrestaurantservicessuchastable,buffet,fastfood,fastcasual,andquickservice;
10–11,446–447,454,462(activity6)
(D)illustratevariousplacesettingsusingproperplacementofdiningutensils;and
446–447,462(activity4)
(E)demonstratetheproperservicetechniquesinfoodserviceoperations.
438,439–441,443–445,455–458,459–460
(7)Thestudentunderstandstheimportanceofhealth,safety,andenvironmentalmanagementsystemsinorganizationsandtheirimportancetoorganizationalperformanceandregulatorycompliance.Thestudentisexpectedto:
(A)assessworkplaceconditionswithregardtosafetyandhealth;
136(Q1),56(Q1),172(activity2),178,182,183–185,194(activity5),426
(B)analyzepotentialeffectscausedbycommonchemicalsandhazardousmaterials;
109–110,165,172(activity2)
(C)demonstratefirstaidandcardiopulmonaryresuscitationskills;
189–191
(D)applysafetyandsanitationstandardscommontotheworkplace;
122–125,126,127–135,136(Q2),137(activity4),154,156(Q1&activities4,5,&6),160–167,172(activities2,3,4,&5),176–188,192,194(activities3&5),344(activity2),394–395(Q1),425–426
(E)researchsourcesoffood-borneillnessanddeterminewaystopreventthem;
104–110,111–113,125(Q1),134–135,142–145(knowledgecheckQ1),154,156(activities4,5,&6),192,344(activity2)
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(F)determineprofessionalattireandpersonalhygieneforrestaurantemployees;and
45,123–125,126–127,152–153,176–177,423–424
(G)prepareforastateornationalfoodsanitationcertificationorotherappropriatecertifications.
n/a
(8)Thestudentusesleadershipandteamworkskillsincollaboratingwithotherstoaccomplishorganizationalgoalsandobjectives.Thestudentisexpectedto:
(A)applyteam-buildingskills;
46–47,49,70(activities2&4),268(activity5),294(activity2),325(activity4),371(activity4),396(activities4&5)
(B)applydecision-makingandproblem-solvingskills;
69(Q2),70(activity6),117(activity6),137(activity6),170,325(activity6),345(activities2&3),371(activity6),396(activities3,5,&6),411(activity6),429–430,462(activity6),472–474,476(Q3),477(Q1&Q2)
(C)determineleadershipandteamworkqualitiestoaidincreatingapleasantworkingatmosphere;and
46–47,49–50,52(Q3),54(activity2),168–169,475–476,477–478(activities2&6)
(D)participateincommunityleadershipandteamworkopportunitiestoenhanceprofessionalskills.
n/a
(9)Thestudentknowsandunderstandstheimportanceofprofessionalethicsandlegalresponsibilitieswithinthefoodserviceindustry.Thestudentisexpectedto:
(A)demonstrateethicalreasoninginavarietyofworkplacesituationsinordertomakedecisions;
168–170,172(activities1&6),443–445
(B)interpretandexplainwrittenorganizationalpoliciesandprocedurestohelpemployeesperformtheirjobs;and
162–164,166–167,168–169,170,429–430,443–445,459–460,467–469,470–471,477(activity1)
(C)developguidelinesforprofessionalconduct.
44–45,46–47,48–50,54(activities1&4),168–169,170,172(activity5),423–425,425–426,429–430,443–445,459–460,467–469,470–471,475–476,477(activity1)
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(10)Thestudentdemonstratesanunderstandingthatpersonalsuccessdependsonpersonaleffort.Thestudentisexpectedto:
(A)demonstrateaproactiveunderstandingofself-responsibilityandself-management;
30–31,34–36,37–38,39(Q1),46–47,137(activity3),172(activity1)
(B)identifybehaviorsneededtobeemployableandmaintainemploymentsuchaspositiveworkethicsandpositivepersonalqualities;
29–31,44–47,48–50,51,52(Q3),54(activities1&6),58–62,62–65,68,422–424,425–426,432(activity1),438,439–441,470–471,475–476
(C)identifyandevaluatetheeffectsofexercise,nutritionaldietaryhabits,andemotionalfactorssuchasstress,fatigue,oranxietyonjobperformance;
34–36,38,39(Q1),40(activity2)
(D)implementstress-managementtechniques;and
34–36,39(Q1)
(E)followdirectionsandproceduresindependently.
112–114,124–125,126,129,130–131,132,134–135,136(Q2),137(activity6),162–164,165–167,168–170,171(Q2),176–188,212,217(Q1),268(activities3&6),425–426,429–430,438,439–441,443–445,456–457,458,459–460,472–474
(11)Thestudentdevelopsprinciplesintimemanagement,decisionmaking,effectivecommunication,andprioritization.Thestudentisexpectedto:
(A)applyeffectivepracticesformanagingtimeandenergy;
34–36,38,40(activity3),137(activity3),462(activity3)
(B)analyzevariousstepsinthecareerdecision-makingprocess;and
218(activity1),430
(C)discusstheimportanceofbalancingacareer,family,andleisureactivities.
34–36,38(knowledgecheck)
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(12)Thestudentknowsandunderstandstheimportanceofemployabilityskills.Thestudentisexpectedto:
(A)demonstrateskillsrelatedtoseekingemploymentinthefoodserviceindustry;
29–31,37–38,78–79,80–82,82–84,85–87,88(knowledgecheck),92(Q1&Q2),93(activities1&3)
(B)identifytherequiredtrainingandeducationalrequirementsthatleadtowardappropriatecareergoals;
29–31,37–38,90–91,93(activity4)
(C)selecteducationalandworkhistoryhighlightstoincludeinacareerportfolio;
78
(D)createandupdateapersonalcareerportfolio;
78
(E)recognizerequiredemploymentformsandtheirfunctionssuchasI-9,workvisa,W-4,andlicensurestomeetemploymentrequirements;
88–89
(F)researchthelocalandregionallaborworkforcemarkettodetermineopportunitiesforadvancement;
54(activity5)
(G)investigateprofessionaldevelopmenttrainingopportunitiestokeepcurrentonrelevanttrendsandinformationwithintheindustry;and
37–38,39(Q2)
(H)recognizeentrepreneurshipopportunities.
17,33
(13)Thestudentunderstandstheuseoftechnicalknowledgeandskillsrequiredtopursuecareersintherestaurantfoodserviceindustry,includingknowledgeofdesign,operation,andmaintenanceoftechnologicalsystems.Thestudentisexpectedto:
(A)definejob-specifictechnicalvocabulary;
60(sidenote),250,411(activity5),400–403,486–517(glossaryofdefinitions)
(B)analyzecustomercommentstoformulateimprovementsinservicesandproductsandtrainingofstaff;
427–428,429–430
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FoundationsofRestaurantManagement&CulinaryArts,SecondEdition,Level1©2018
(C)detailwaystoachievehighratesofcustomersatisfaction;
422–424,425–426,427–428,432(activity1)
(D)usedifferenttypesofpaymentoptionstofacilitatecustomerpaymentsforservices;and
459–460
(E)demonstratetechnicalskillsusedinproducingqualityfoodservice.
152–153,438,439–441,456–457,458
(14)Thestudentunderstandsfactorsthataffectthefoodserviceindustry.Thestudentisexpectedto:
(A)outlinethehistoryandgrowthofthefoodserviceindustry;
14–20,22(activities1&3)
(B)identifyanentrepreneurwhohasmadesignificantcontributionstothefoodserviceindustry;and
17,20,22(activity6)
(C)explainculturalglobalizationanditsinfluenceonfood.
16
(15)Thestudentevaluatesanddeterminesequipment,ingredients,andproceduresinaprofessionalfoodsetting.Thestudentisexpectedto:
(A)identifytheroleofmiseenplace;
250–251,259–263
(B)identifyanduselargeandsmallequipmentintheprofessionalfoodservicesetting;
202–203,204–206,207–211,212,214–216,222–228,229–232,232–236,310–317
(C)identifythetypesofknivesandproperusageinacommercialkitchen;
234–235,237,238–240,242(activities4&5)
(D)demonstrateproperknifesafety,handling,cleaning,andstorage;
236–237,242(activities4&5)
(E)differentiatebetweendifferenttypesofproduceandidentifyfactorssuchasgrading,purchasing,storage,andusage;
146–147,304–306
(F)differentiatebetweendrygoodsandidentifyfactorssuchaspurchasingandstorage;
n/a
http://tea.texas.gov/Academics/Learning_Support_and_Programs/front_and_Technical_Education/CTE_Texas_Essential_Knowledge_and_Skills_for_2017-2018/