Objectives (Performance Standards):
CA-CAI-1. Students will examine and discuss introduction to the hospitality and food service industry and the role of the modern kitchen.
CA-CAI-2. Students will demonstrate and practice food sanitation and safety with food preparation and service.
CA-CAI-3. Students will acquire basic knowledge of selecting, using, and maintaining professional kitchen equipment.
CA-CAI-4. Students will acquire basic knowledge in business and culinary math skills.
CA-CAI-5. Students will identify and demonstrate the principles and processes of cooking in a professional kitchen.
CA-CAI-6. Students will examine and practice cooking methods, techniques, and preparations such as dry heat and moist heat methods.
CA-CAI-7. Students will identify and apply fundamentals of baking in the preparation and production of baked food products and will identify and use equipment normally found in the bakeshop.
CA-CAI-8. Students will examine in detail the nutritional concepts that relate to a balanced and healthy diet, covering the six major classes of nutrients in developing a personalized healthy diet plan.
CA-CAI-9. Students will identify and apply front of the house techniques and methods of operation used in today’s modern high pace, high volume restaurants.
CA-CAI-10. Students will apply fundamentals of human relations and management skills in both personal and professional aspects and levels.
CA-CAI-11. Students will identify and apply fundamentals for menu planning, purchasing, receiving, inventory, and storage.
CA-CAI-12. Students will identify and examine the role of Garde Manger and Pantry kitchen, demonstrating cold food skills and techniques used by the Garde Manger Chef.
