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HRM 240

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					High School

Teacher Name

Semester Assessing

COMMERCIAL FOOD PRODUCTION Outcome 1 2
Determine or demonstrate Cannot determine safety/sanitation issues safety sanitations pertaining to kitchen operations. issues related to kitchen operations. Gross errors and lack of effort. Gross errors and a lack of understanding to determine safety sanitations issues related to kitchen operations.

HRM 240

instructor/student

3
Determines safety sanitations issues related to kitchen operations, some errors, understanding deficient on some points.

4
Only minor errors, determining safety sanitations issues related to kitchen operations.

5
Demonstrates a thorough understanding and ability to determine safety sanitations issues related to kitchen operations

John Smith

The end

COMMERCIAL FOOD PRODUCTION Outcome 1 2
Name the important substances of which foods are made and discuss how cooking affects foundation stocks, sauces, soups, vegetables, pastas, entrees and baked items. Cannot name the important substances of which foods are made and discuss how cooking affects foundation stocks, sauces, soups, vegetables, pastas, entrees, and baked items. Substantial errors, lack of effort, missing or incomplete components. Gross errors, lack of understanding consistently demonstrated in ability to name the important substances of which foods are made and discuss how cooking affects foundation stocks, sauces, soups, vegetables, pastas, entrees, and baked items.

HRM 240

instructor/student

3
Some errors in naming the important substances of which foods are made and discuss how cooking affects foundation stocks, sauces, soups, vegetables, pastas, entrees, and baked items.

4
Only minor errors, understanding and naming the important substances of which foods are made and discuss how cooking affects foundation stocks, sauces, soups, vegetables, pastas, entrees, and baked items

5
Demonstrates and thorough understanding name the important substances of which foods are made and discuss how cooking affects foundation stocks, sauces, soups, vegetables, pastas, entrees, and baked items

John Smith

COMMERCIAL FOOD PRODUCTION Outcome 1 2
demonstrate a variety of cooking methods in creating quality foundation stocks, sauces, soups, vegetables, pastas, entrees and baked items. Cannot implement an effective problem solving strategy and is unable to identify the key elements of the problem. Implements some effective problem solving strategies and is able to identify some of the key elements of the problem.

HRM 240

instructor/student

3
Implements a fairly effective problem solving strategy and is able to identify most of the key elements of the problem.

4
Implements an effective problem solving strategy and identifies all of the key elements of the problem.

5
Implements an effective problem solving strategy and identifies all of the key elements of the problem.

John Smith

COMMERCIAL FOOD PRODUCTION Outcome 1 2

HRM 240

instructor/student

3

4

5

ACC 100 1 2 3 4 5 6 7 BUS 207 1 2 3 4 5 6 7 8 9 BUS 213 1 2 3 4 5 6 7

HRM 140 1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19 20

21 22 23 24 HRM 240

1 2 3 4 5 6 7 8 9

Problem solving techniques Instruction interpretation Journalizing interpretation Journalizing and posting adjusting and closing entries Prepare simple financial statements Prepare a post-adjusting trial balance Prepare financial statements and year-end accounting documents.

Problem solving techniques Instruction interpretation Understanding of marketing vocabulary Define marketing and explain the importance of it Describe the marketing planning process and the importance of a formed strategy in marketing Describe the 4 P's of marketing and how each is important to environmental success in global marketing efforts which allow business to be successful buyer behavior has had on business growth and development Describe the impact which Explain the process of consumer behavior with the consumer purchasing patterns Define the appraisal process used in marketing audits

Problem solving techniques Instruction interpretation Understanding of business vocabulary Explain the structure of American business How business is financed for growth and development Describe the management and organizational processes which allow business to be successful Develop a small business plan which reflects a business the student may wish to start or explore for future consideration

summarize the development and history of food services and its impact on today’s market. describe the educational/legislative influences on food service education and the emerging trends. describe the evolution of food services in public, private, and governmental entities. analyze earlier approaches to system theory management and differentiate them from food service, conventional, identify criteria that should be used to determine the most suitable system for a particular situation. determine basic food microbiology as it relates to the risk/severity associated with food borne disease. apply principles of employee health, personal hygiene, and safe food handling in the prevention of food borne illness. interpret food safety regulations and implement a hazard-based safety system. evaluate existing and newly planned menus against menu planning principles and facility/customer factors create descriptive, truth-in menu, modified diets, menu boards marketing tools in an appropriated format. identify and implement important factors in marketing regulation, food procurement, and vendor selection. establish quality standards for food purchasing, receiving, and storage. identify and describe the importance of cooking in food production, standardized/format recipes, reduction of food waste, and production control. identify basic objectives of cooking in food production. determine various types of delivery systems used by food service operations. describe how the size and physical layout of a facility can influence the delivery function, distinguish between sanitation and cleaning and describe the functions of detergents, solvents, identify OSHA safety requirements of chemical usage. discuss the impetus for food service organizations to implement effective energy and waste explain the procedures in the preparation for a food service facility and roll equipment and

determine the factors in equipment selection, specifications, size and capacity. determine the role of the National Sanitation Foundation International (NSFI) regarding identify how concepts from classical and human relations theories, TQM, Katz managerial identify the tasks that are included in the staffing function of management.

identify kitchen types and their unique applications. determine kitchen organization, staffing, and equipment needs. explain the evolution of food service kitchens. determine or demonstrate safety/sanitation issues pertaining to kitchen operations. determineimportant substances of which foods food sources. discuss how cooking affects foundation stocks, sauces, soups, name the procedures for preparing a variety of are made and vegetables, pastas, entrees, and baked items. demonstrate a variety of cooking methods in creating quality foundation stocks, sauces, soups, vegetables, pastas, entrees and determine the essentials of service and presentation. recognize the importance of menu presentation.

Does not implement Cannot determine Cannot prepare

Implements some

Implements a fairly

Implements an effective

Implements an effective Demonstrate s thorough Demonstrate s and

Gross errors, All solutions Only minor lack of errors, Gross errors, attempted, All Only minor lack of statements errors,

Cannot implement

Implements some

Implements a fairly

Implements an effective Only minor errors,

Implements an effective Demonstrate s thorough Demonstrate s a thorough Demonstrate s and

Cannot use Gross errors, All and apply lack of vocabulary Cannot describe Cannot describe

Gross errors, Some errors Only minor lack of Gross errors, in describing errors, Some errors Only minor lack of in describing errors,

Cannot use Gross errors, All and apply lack of vocabulary Cannot describe Cannot describe Gross errors, lack of errors, Gross lack of Some errors in describing Some errors in describing

Only minor errors, Only minor errors, Only minor errors,

Demonstrate s a thorough Demonstrate s a thorough Demonstrate s a thorough

Cannot Gross errors Summarizes Only minor summarize and a lack of the errors,

Demonstrate s a thorough

Cannot interpret

Gross errors Interprets and a lack of food safety

Only minor errors,

Demonstrate s a thorough

Cannot identify

Gross errors identifies and a lack of basic

Only minor errors,

Demonstrate s a thorough

equipment, acid manageme regulations

food skills, and

organizatio

Cannot determine Cannot name the Does not implement

Gross errors Determines and a lack of safety

Only minor errors,

Demonstrate s a thorough Demonstrate s and Implements an effective

Gross errors, Some errors Only minor lack of Implements in naming Implements errors, Implements some a fairly an effective


				
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