Marketing Plan Outline - Excel by jgz20642

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									                          12.9999 NREAF ProStart -- Technical Standards
                            400 work based learning hours are required




                                                                                                                                            Secondary Delivery
                     RATING SCALE:




                                                                                                                                                                                        Post Secondary
                                                                                                                   National Codes
                     4 = Exceeds criteria and/or able to teach task                                                                                                     Local
                     3 = Accomplishes task to criteria                                                                                                                 Task ID
                     2 = Accomplishes task with help                                                                                                                    Code/
                     1 = Exposed to the task                                                                                                                           Delivery
                     N = Not exposed to task                                                                                                                            Point
                                                           SECTION # 2
                                                       MICHIGAN STANDARDS
                                                                                                                                    4   3 2 1 N                                   4 3     2              1 N
 I                   Becoming a Foodservice Professional Year One
     A               Introduction: Preparing for a Successful Career (Duplicated in Year Two)                                       x
                 a State in their own words the importance of service to success in the hospitality industry                                x
                 b List the elements of excellent service and give examples                                                                                      x
                 c State the difference between school and workplace environments                                                                                x     week1
                 d Develop a list of workplace guidelines                                                                                                            x week 1
                 e Identify and give examples of positive work attitudes                                                                    x                          week 1
                 f   Give examples of career opportunities in the foodservice industry                                              x                                  week2
                 g Make a list of qualities of successful foodservice employees                                                             x
                 h Outline a plan for an effective job search                                                                               x                          w2
                 i   Given a list of effective cover letter elements, write a cover letter                                          x                                  w2
                 j   Demonstrate networking skills                                                                                  x                                  w2
                 k Compile the best examples of their work into a portfolio                                                                                          x w1
                 l   Write a resume that lists their skills and competencies                                                        x                                  w1
                 m Read and complete a college application form                                                                     x                                  w2
                 n Read and complete a job application form                                                                         x                                  w2
                 o List the steps to an effective job interview                                                                         x                              w2
                 p Explain the follow-up steps for a job interview                                                                          x                          begin
                 q State their interpretation of a first day on the job                                                                     x                          begin
                 r   Outline the steps to resigning a job                                                                                   x                          begin
     B               Unit One
          1          Chapter 1: Successful Customer Relations
                 a Recognize and state the importance of customer service to food service                                               x                              og
                 b List the reasons and the ways to make a positive first impression in the foodservice industry                            x                          og
                 c Describe a variety of customers that may have special needs                                                              x                          og

                 d Distinguish between effective and ineffective communication with customers by giving examples                            x                          og
                 e Explain how customer satisfaction directly affects a restaurant's success                                        x                                  og
                 f   Outline the service planning process                                                                                   x                          og




September 2007                                                                                                                                                                                                 1
                          12.9999 NREAF ProStart -- Technical Standards
                            400 work based learning hours are required




                                                                                                                                                     Secondary Delivery
                     RATING SCALE:




                                                                                                                                                                                                 Post Secondary
                                                                                                                            National Codes
                     4 = Exceeds criteria and/or able to teach task                                                                                                              Local
                     3 = Accomplishes task to criteria                                                                                                                          Task ID
                     2 = Accomplishes task with help                                                                                                                             Code/
                     1 = Exposed to the task                                                                                                                                    Delivery
                     N = Not exposed to task                                                                                                                                     Point
                                                           SECTION # 2
                                                       MICHIGAN STANDARDS
                                                                                                                                             4   3 2 1 N                                   4 3     2              1 N
          2          Chapter 2: Preparing and Serving Safe Food
                 a List reasons why it is important to keep food safe                                                                        x                                  og
                 b Describe good personal hygiene and how it affects food safety                                                             x                                  og
                 c List the steps to proper handwashing                                                                                      x                                  og
                 d Give examples of potentially hazardous foods                                                                              x                                  og
                 e Categorize and describe the micro-organisms that cause foodborne illnesses                                                                             x     og
                 f   Identify and list ways chemical and physical hazards can contaminate food                                                   x                              og
                 g Distinguish between situations in which contamination and cross-contamination occur                                           x                              og
                 h List the conditions under which bacteria multiply rapidly and use the letters FAT-TOM                                             x                          og
                 i   Explain how time and temperature guidelines can reduce growth of micro-organisms                                        x                                  og
                 j   Define the food temperature danger zone and list temperatures that fall within that zone                                x                                  og
                 k Differentiate among types of thermometers and demonstrate how to use them                                                 x                                  og

                 l List the seven major steps in a Hazard Analysis Critical Control Point (HACCP) food safety system                                                      x     og
                   Outline proper procedures for receiving, storing, preparing, cooking, holding, cooling, reheating, and
                 m serving food that includes use of proper tools and equipment                                                              x                                  og
                 n Compare different types of storage areas found in a foodservice operation                                                 x                                  og
                 o Define the difference between clean and sanitary                                                                          x                                  og
                 p State procedures for cleaning and sanitizing tools and equipment                                                          x                                  og
          3          Chapter 3: Preventing Accidents and Injuries
                 a State who is legally responsible for providing a safe environment and ensuring safe practices                             x                                  1
                 b Define the role of Occupational Safety and Health Administration (OSHA) regulations                                           x                              1
                 c State in their own words the Hazard Communication Standard requirements for employers                                             x                          1
                 d Identify electrical hazards that contribute to accidental fires                                                               x                              1
                 e Classify different types of fires and fire extinguishers                                                                      x                              1
                 f   Outline proper actions to take in the event of a fire at a foodservice operation                                        x                                  1
                 g Describe the ways to prevent burns                                                                                            x                              1
                 h List hazards that contribute to injury due to slips, trips, or falls                                                      x                                  1
                 i   Outline proper procedures for cleaning up spills on floors                                                              x                                  1
                 j   Demonstrate how to safely use ladders                                                                                           x                          1
                 k Demonstrate proper lifting and carrying procedures to avoid injury                                                            x                              1
                 l   Locate and list hazards that can cause cuts                                                                             x                                  1
                 m Demonstrate correct and safe use of knives                                                                                x                                  1
                 n    List safe driving techniques                                                                                                                            x 1
                 o    Outline basic first aid concepts and procedures                                                                                                         x 1
                 p    Explain the importance of the general safety audit                                                                                                      x 1

                 q    Explain the importance of completing standard reports for any accident or illness at the operation                                                  x     1
                 r    List ways to use protective clothing and equipment to prevent injuries                                                     x                              1




September 2007                                                                                                                                                                                                          2
                          12.9999 NREAF ProStart -- Technical Standards
                            400 work based learning hours are required




                                                                                                                                                        Secondary Delivery
                     RATING SCALE:




                                                                                                                                                                                              Post Secondary
                                                                                                                               National Codes
                     4 = Exceeds criteria and/or able to teach task                                                                                                           Local
                     3 = Accomplishes task to criteria                                                                                                                       Task ID
                     2 = Accomplishes task with help                                                                                                                          Code/
                     1 = Exposed to the task                                                                                                                                 Delivery
                     N = Not exposed to task                                                                                                                                  Point
                                                         SECTION # 2
                                                     MICHIGAN STANDARDS
                                                                                                                                                4   3 2 1 N                             4 3     2              1 N
     C               Unit Two
          4          Chapter 4: Kitchen Basics
                 a Identify the components and functions of a standardized recipe                                                                                            og
                 b     Convert recipes to yield smaller and larger quantities                                                                   x                            og
                 c     Describe the use of common liquid and dry measure tools                                                                          x                    1
                 d     Explain the difference between customary and metric units of measure                                                             x                    1
                 e     Apply effective mise en place through practice                                                                           x                            og
                 f     Identify different functions of several types of knives and demonstrate their proper uses                                x                            1
                 g   List common spices and herbs and describe their uses                                                                       x                            og
                     Describe and demonstrate several basic prepreparation techniques, including clarifying butter,
                 h separating eggs, whipping egg whites, and making parchment liners                                                                x                        og
                 i     Describe dry-heat cooking methods and list the foods to which they are suited                                                    x                    1
                 j    Describe moist-heat cooking methods and list the foods to which they are suited                                                   x                    1
                 k    Describe combination cooking methods and list the foods to which they are suited                                                  x                    1
          5          Chapter 5: Foodservice Equipment
                 a Demonstrate how to use scales and carts to receive food and supplies                                                         x                            og
                     Demonstrate measuring and portioning foods using ladles, measuring cups and spoons, scales, and
                 b scoops                                                                                                                           x                        og
                 c     Demonstrate how to properly sharpen and use different types of knives                                                        x                        og
                 d     Give examples of preparing foods using pots and pans                                                                     x                            og

                 e     Explain how to store food and supplies properly on shelves and in refrigerators and freezers                             x                            1
                 f    Demonstrate how to cut and mix foods using standard kitchen equipment                                                     x                            1
                      Compare and contrast cooking foods using various types of steamers, broilers, griddle, grills, ranges,
                 g fryers, and ovens                                                                                                                x                        1
                 h     Outline how to hold and serve food and beverages using kitchen equipment                                                 x                            1
                 i     Compare and contrast the features of dishwashing machines                                                                x                            1
                 j    Outline the order in which food and supplies flow through a food service                                                      x                        1
                 k    Demonstrate proper cleaning and sanitizing of foodservice equipment and utensils                                          x                            1
          6        Chapter 6: Nutrition
                   Characterize the roles of carbohydrates, hormones, fiber, starch, and fats in people's diets and identify
                 a foods that contain these nutrients                                                                                                   x                    3
                 b    Describe cholesterol and list foods in which it is found                                                                          x                    3
                      Characterize the roles of proteins, water, vitamins, and minerals in people's diets and identify foods
                 c that contain these nutrients                                                                                                         x                    3
                 d     Differentiate between complete and incomplete proteins                                                                           x                    3

                 e     Use Recommended Dietary Allowances (RDAs) and the Food Guide Pyramid to plan meals                                               x                    3




September 2007                                                                                                                                                                                                       3
                          12.9999 NREAF ProStart -- Technical Standards
                            400 work based learning hours are required




                                                                                                                                                 Secondary Delivery
                     RATING SCALE:




                                                                                                                                                                                           Post Secondary
                                                                                                                        National Codes
                     4 = Exceeds criteria and/or able to teach task                                                                                                        Local
                     3 = Accomplishes task to criteria                                                                                                                    Task ID
                     2 = Accomplishes task with help                                                                                                                       Code/
                     1 = Exposed to the task                                                                                                                              Delivery
                     N = Not exposed to task                                                                                                                               Point
                                                           SECTION # 2
                                                       MICHIGAN STANDARDS
                                                                                                                                         4   3 2 1 N                                 4 3     2              1 N
                 f     Describe a healthy diet                                                                                               x                            3
                 g     Interpret information on a nutrition label                                                                        x                                3
                 h     Identify recipes that preserve nutrients in quantity cooking                                                          x                            3
                 i     Suggest ways to make recipes more healthful                                                                           x                            3
                 j    Suggest healthful substitutes for high-fat ingredients                                                                 x                            3
     D               Unit Three
          7          Chapter 7: Breakfast Foods and Sandwiches
                 a Explain and demonstrate how to keep milk products safe and sanitary                                                   x                                1
                 b     Differentiate between butter and margarine by listing the characteristics of each                                 x                                1
                 c     List the characteristics of ice cream
                 d     Distinguish among several different types of cheeses and give examples of each                                            x                        3
                 e     List the characteristics of eggs and include size and grade                                                           x                            1
                 f     Prepare and serve eggs using a variety of cooking methods                                                         x                                1
                 g     Describe the ways to keep eggs and egg products safe and sanitary                                                 x                                1
                 h     Prepare pancakes, crêpes, waffles, and French toast                                                               x                                1
                 i     Prepare ham, hash, grits, cold cereals, oatmeal, and sausage                                                              x                        1
                 j  Prepare coffee, tea, and cocoa                                                                                       x                                1
                    Give examples of different types of sandwiches, including simple hot, open-faced, hors d'oeuvres,
                 k grilled, deep-fried, and simple cold                                                                                      x                            2
                 l    Explain the roles of the three components of a sandwich: bread, spread, and filling                                    x                            2
                 m    Develop a list of sanitation procedures for preparing sandwiches                                                   x                                1
                 n    List the necessary tools and equipment to make sandwiches at a sandwich station                                        x
                 o    Prepare common sandwich spreads and fillings                                                                           x
                 p    Demonstrate preparation of several types of sandwiches                                                                 x
          8          Chapter 8: Working with People
                 a Explain how stereotypes and prejudices can negatively affect how people work together                                 x
                 b     List and demonstrate effective legal interviewing skills                                                              x
                 c     State the importance of having new-employee orientation                                                               x
                 d     Describe common elements of orientation programs                                                                      x
                 e     Summarize and discuss effective group and on-the-job training                                                                                  x
                 f     List and apply effective techniques used in performance evaluations                                               x
          9          Chapter 9: Salads and Garnishes
                 a Identify and describe the various ingredients used to make salads                                                     x
                 b     Demonstrate designing attractive salads                                                                           x
                 c     Classify and compare types of salads served at different points in the meal                                                                    x




September 2007                                                                                                                                                                                                    4
                          12.9999 NREAF ProStart -- Technical Standards
                            400 work based learning hours are required




                                                                                                                                                        Secondary Delivery
                     RATING SCALE:




                                                                                                                                                                                                  Post Secondary
                                                                                                                               National Codes
                     4 = Exceeds criteria and/or able to teach task                                                                                                               Local
                     3 = Accomplishes task to criteria                                                                                                                           Task ID
                     2 = Accomplishes task with help                                                                                                                              Code/
                     1 = Exposed to the task                                                                                                                                     Delivery
                     N = Not exposed to task                                                                                                                                      Point
                                                          SECTION # 2
                                                      MICHIGAN STANDARDS
                                                                                                                                                4   3 2 1 N                                 4 3     2              1 N
                 d     Demonstrate appropriate methods to clean salad greens                                                                    x
                 e     Design a procedure to prepare and store salads properly                                                                      x
                 f     Differentiate between various oils and vinegars                                                                              x
                 g     Demonstrate the preparation of a vinaigrette                                                                             x
                 h     List the ingredients of and prepare an emulsified salad dressing                                                             x
                 i     Select ingredients to prepare mayonnaise                                                                                                              x
                 j    Match dressings to salad green and other ingredients                                                                          x
                 k    Give examples of ingredients used to make dips                                                                                    x
                 l    Choose the ingredients and prepare several dips                                                                                   x
                 m    Give an example of a garnish                                                                                                  x
                 n    Describe and prepare ingredients commonly used as garnishes                                                                   x
                 o    Demonstrate garnishing plates                                                                                             x
                 p    Demonstrate the preparation of toppings for soups                                                                             x
     E               Unit Four
         10          Chapter 10: Business Math
                 a Given a list of numbers, add, subtract, multiply, and divide using basic math operations                                     x

                 b     Given a list of fractions, decimals, whole numbers, and percents-add, subtract, multiply and divide                      x
                 c     Convert recipes from original yield to desired yield using conversion factors                                            x
                 d     Given a problem, approximate recipe yields                                                                               x
                 e     Given a set of numbers, convert between customary and metric units of measure                                                                         x
                 f     Given a problem, calculate as purchased (AP) and edible portion (EP) amounts                                                 x
                 g    Given an example, calculate standard recipe cost and cost per serving                                                         x
                      Describe and give examples of controllable costs, fixed costs, and variable costs, related to food and
                 h labor                                                                                                                                                     x
                 i     Given a set of numbers, calculate depreciation                                                                                                        x
                 j    Differentiate between the two categories of food purchase: perishable and nonperishable                                       x
                 k    Outline and follow basic receiving procedures                                                                                 x
                 l  State the appropriate storage guidelines and temperatures for different perishable foods                                        x
                    Outline proper techniques for portion control, including standard portion size, standardized recipe, and
                 m standard portion cost                                                                                                            x

                 n  Forecast sales by analyzing and evaluating sales histories, popularity indices, and production sheets                                                    x
                    List factors contributing to labor costs, such as employee turnover, business volume, and quality and
                 o quantity standards                                                                                                                                        x




September 2007                                                                                                                                                                                                           5
                          12.9999 NREAF ProStart -- Technical Standards
                            400 work based learning hours are required




                                                                                                                                             Secondary Delivery
                     RATING SCALE:




                                                                                                                                                                                           Post Secondary
                                                                                                                    National Codes
                     4 = Exceeds criteria and/or able to teach task                                                                                                        Local
                     3 = Accomplishes task to criteria                                                                                                                    Task ID
                     2 = Accomplishes task with help                                                                                                                       Code/
                     1 = Exposed to the task                                                                                                                              Delivery
                     N = Not exposed to task                                                                                                                               Point
                                                          SECTION # 2
                                                      MICHIGAN STANDARDS
                                                                                                                                     4   3 2 1 N                                     4 3     2              1 N
          11         Chapter 11: Fruits and Vegetables
                 a Identify, describe, and demonstrate the preparation of different types of vegetables                                  x
                 b     Identify, describe, and demonstrate the preparation of different types of fruits                                  x
                 c     List and explain the USDA quality grades for fresh fruits and vegetables                                          x
                 d     Demonstrate the procedures for properly storing ripe fruits, vegetables, roots, and tubers                    x
                 e     Summarize ways to prevent fruits and vegetables from spoiling too quickly                                     x
                 f     Match and cook vegetables to appropriate methods                                                                  x
                 g     Match and cook fruits to appropriate methods                                                                      x
                 h     Explain how to prevent enzymatic browning of fruits                                                           x
          12         Chapter 12: Controlling Foodservice Costs
                 a Analyze the relationship between cost and sales to determine food cost percentage                                     x
                 b     List the four steps in the process to control food costs                                                          x
                 c     Calculate projected revenue, average cover, and find revenue level                                                                             x
                 d     Perform math computations to define cost/volume/profit relationships                                                                           x
                 e     Calculate the average sales per customer                                                                                                       x
                 f     Calculate total sales, including tax and tip                                                                  x
                 g     Balance cash register receipts and find actual receipts                                                               x
                 h     Determine dollar value of inventory                                                                               x
                 i     Analyze five ways to determine closing inventory by performing math calculations                                  x
                 j    Determine daily and monthly food cost                                                                                                       x
                 k    Determine standard portion cost                                                                                    x
                 l    Determine selling prices using the food cost percentage method                                                     x
                 m    Determine selling prices using the average check method                                                                                         x
                 n    Determine selling prices using the contribution margin method                                                                                   x
                 o    Determine selling prices using the straight mark-up pricing method                                                                              x
 II                  Becoming a Foodservice Professional Year Two
      F              Introduction: Preparing for a Successful Career (Duplicate of Year One)
                 a     State in their own words the importance of service to success in the hospitality industry                     x
                 b     List the elements of excellent service and give examples                                                          x
                 c     State the difference between school and workplace environments
                 d     Develop a list of workplace guidelines
                 e     Identify and give examples of positive work attitudes                                                         x
                 f     Give examples of career opportunities in the foodservice industry                                             x
                 g     Make a list of qualities of successful foodservice employees                                                  x
                 h     Outline a plan for an effective job search                                                                        x




September 2007                                                                                                                                                                                                    6
                          12.9999 NREAF ProStart -- Technical Standards
                            400 work based learning hours are required




                                                                                                                                                        Secondary Delivery
                     RATING SCALE:




                                                                                                                                                                                                      Post Secondary
                                                                                                                               National Codes
                     4 = Exceeds criteria and/or able to teach task                                                                                                                   Local
                     3 = Accomplishes task to criteria                                                                                                                               Task ID
                     2 = Accomplishes task with help                                                                                                                                  Code/
                     1 = Exposed to the task                                                                                                                                         Delivery
                     N = Not exposed to task                                                                                                                                          Point
                                                           SECTION # 2
                                                       MICHIGAN STANDARDS
                                                                                                                                                4   3 2 1 N                                     4 3     2              1 N
                 i     Given a list of effective cover letter elements, write a cover letter                                                    x
                 j    Demonstrate networking skills                                                                                             x
                 k    Compile the best examples of their work into a portfolio                                                                  x
                 l    Write a resume that lists their skills and competencies                                                                   x
                 m    Read and complete a college application form                                                                              x
                 n    Read and complete a job application form                                                                                  x
                 o    List the steps to an effective job interview                                                                              x
                 p    Explain the follow-up steps for a job interview                                                                               x
                 q    State their interpretation of a first day on the job                                                                          x
                 r    Outline the steps to resigning a job                                                                                          x
     G               Unit One
          1          Chapter 1: The History of Food Service
                 a     Trace the history of the foodservice industry and explain its relationship to world history                              x
                 b     List famous chefs from history and note their major accomplishments                                                      x
                 c     Identify global cultures and traditions related to food                                                                      x
                 d     Outline the growth of food service throughout the history of the United States                                                                        x
                 e     List historical entrepreneurs who influenced food service in the United States                                                                            x
                 f     List current trends in society and explain how they influence the foodservice industry                                   x
                 g     Categorize and differentiate the segments of the foodservice industry                                                    x
                 h      Categorize and list the many career opportunities available in the foodservice industry                                 x
                        Investigate and draw conclusions on the impact of future economic, technological, and social changes
                 i   in the foodservice industry                                                                                                    x
          2          Chapter 2: Potatoes and Grains
                 a     Outline methods to select, receive, and store potatoes and grains                                                            x
                 b     Distinguish between various forms of wheat                                                                                                                x
                 c     Identify and describe different types of potato                                                                              x
                 d     Using a variety of recipes and cooking techniques, prepare potatoes                                                      x
                 e     Identify and describe different types of grains and legumes                                                              x
                 f     Using a variety of recipes and cooking techniques, prepare grains and legumes                                            x
                 g     Identify and describe different types of pasta                                                                           x
                 h     Using a variety of recipes and cooking techniques, prepare pasta                                                         x
          3          Chapter 3: The Lodging Industry
                 a     Trace and explain the earliest types of lodging establishments in America                                                    x
                 b     Give an overview of career opportunities in the lodging industry                                                         x
                 c     Describe the differences between leisure and business travelers                                                                                           x
                 d     List the characteristic types of lodging operations                                                                                                       x




September 2007                                                                                                                                                                                                               7
                          12.9999 NREAF ProStart -- Technical Standards
                            400 work based learning hours are required




                                                                                                                                                        Secondary Delivery
                     RATING SCALE:




                                                                                                                                                                                                  Post Secondary
                                                                                                                               National Codes
                     4 = Exceeds criteria and/or able to teach task                                                                                                               Local
                     3 = Accomplishes task to criteria                                                                                                                           Task ID
                     2 = Accomplishes task with help                                                                                                                              Code/
                     1 = Exposed to the task                                                                                                                                     Delivery
                     N = Not exposed to task                                                                                                                                      Point
                                                          SECTION # 2
                                                      MICHIGAN STANDARDS
                                                                                                                                                4   3 2 1 N                                 4 3     2              1 N
                 e     List and discuss elements that differentiate one lodging establishment from another                                                                   x
                       Identify national organizations that rate commercial lodging establishments, and list factors used in
                 f   making their rating judgments                                                                                                                           x
                 g   List several different services offered by lodging operators                                                                                            x
                     Identify career opportunities in the hospitality industry and list the qualifications commonly sought
                 h by hospitality employers                                                                                                     x
                 i     List and describe activities associated with front office operation                                                                                   x
                 j    List and describe tasks performed by the housekeeping department                                                                                       x
                 k    List and describe duties performed by the engineering and facilities maintenance department                                                            x
                      Compare and contrast the different property management systems used for front office and
                 l   reservations                                                                                                                                            x
                 m    Describe the use of forecasting and overbooking in reservations management                                                                             x
                 n    Given a set of numbers, calculate room rates using the Hubbart formula                                                                                 x
     H               Unit Two
          4        Chapter 4: The Art of Service
                      Demonstrate the similarities and differences between American, French, English, Russian, and self-
                 a service styles                                                                                                               x
                 b     Describe and demonstrate tableside preparations such as carving meats and slicing desserts                               x
                 c   Describe traditional service staff, and list the duties and responsibilities of each                                       x
                     Identify the types of dining utensils: knives, forks, spoons, glasses, and china, and explain specific
                 d uses for each                                                                                                                x
                 e     Identify various server tools and the correct way to stock a service station                                                 x
                 f     Demonstrate setting and clearing items properly                                                                          x
                 g     Dramatize ways of describing and recommending menu items to guests                                                       x
                 h     Dramatize methods of effectively resolving customer complaints                                                               x
          5          Chapter 5: Desserts and Baked Goods
                 a   Identify and use common ingredients in baking                                                                              x
                     Identify and describe types and roles of strengtheners, shortenings, sweeteners, flavorings, leaveners,
                 b and thickeners                                                                                                               x
                 c     Calculate ingredient weights using baker's percentages                                                                                                x
                 d     Convert recipes to a new yield                                                                                           x

                 e     Differentiate between lean doughs, rich doughs, sponge doughs, and sourdoughs, and give examples                                 x
                 f     Proof bake shop items                                                                                                                                 x
                 g     Mix yeast dough using the straight mix method                                                                            x
                 h     Prepare and compare yeast breads                                                                                                                      x
                 i     Prepare different types of quick breads and cake batters                                                                 x

                 j    Identify the main functions of icings and determine which are best suited for different baked goods                       x




September 2007                                                                                                                                                                                                           8
                          12.9999 NREAF ProStart -- Technical Standards
                            400 work based learning hours are required




                                                                                                                                                   Secondary Delivery
                     RATING SCALE:




                                                                                                                                                                                                 Post Secondary
                                                                                                                          National Codes
                     4 = Exceeds criteria and/or able to teach task                                                                                                              Local
                     3 = Accomplishes task to criteria                                                                                                                          Task ID
                     2 = Accomplishes task with help                                                                                                                             Code/
                     1 = Exposed to the task                                                                                                                                    Delivery
                     N = Not exposed to task                                                                                                                                     Point
                                                          SECTION # 2
                                                      MICHIGAN STANDARDS
                                                                                                                                           4   3 2 1 N                                     4 3     2              1 N
                 k    Prepare and describe steamed puddings and dessert soufflés                                                                                            x
                 l    Prepare pie dough using the 3-2-1 method                                                                                 x
                 m    State in their own words the procedure for baking blind                                                                                               x
                 n    Describe roll-in dough, phyllo dough, and pâte à choux                                                                                                x
                 o    Prepare cookies using various makeup methods                                                                         x
                 p    Explain how chocolate is made, including chocolate liquor, cocoa butter, and cocoa powder                                x
                 q    Demonstrate how to store chocolate properly                                                                          x
                 r    State in their own words how to temper chocolate                                                                     x
                      Explain how crème anglaise, pastry creams, and Bavarian creams are made, and how they are used in
                 s   desserts                                                                                                                                               x
                 t    List the steps used to prepare poached fruits and tortes                                                                                              x
          6          Chapter 6: Marketing and the Menu
                 a     Define à la carte, table d'hote, California, du jour, and cycle menus                                               x
                 b     Organize the information on a menu                                                                                  x
                 c     Write and lay out a menu                                                                                            x
                 d   Use sales information to analyze how menu items are selling                                                                                            x
                     Distinguish among and discuss basic marketing concepts such as product-service mix, marketing mix,
                 e and market trends                                                                                                       x
                 f     Outline the components of a marketing plan                                                                          x
                 g     Identify and collect local area or market segment information                                                                                    x
                 h     Describe how markets are commonly segmented                                                                                                      x
                 i     State predictions of market demand by forecasting                                                                                                x
                 j    Create and write a restaurant promotion                                                                              x
                 k    Define public relations                                                                                              x
     I               Unit Three
          7          Chapter 7: Purchasing and Inventory Control
                 a     Explain the relationship between primary and intermediary sources and retailers                                     x
                 b     Explain the differences between formal and informal buying and the formal bidding process                               x
                 c     List factors that affect food prices                                                                                x
                 d     Based on inventory information, write an order sheet for items to be purchased                                          x
                 e     Write purchase specifications and purchase orders for items to be purchased                                             x




September 2007                                                                                                                                                                                                          9
                          12.9999 NREAF ProStart -- Technical Standards
                            400 work based learning hours are required




                                                                                                                                              Secondary Delivery
                     RATING SCALE:




                                                                                                                                                                                            Post Secondary
                                                                                                                     National Codes
                     4 = Exceeds criteria and/or able to teach task                                                                                                         Local
                     3 = Accomplishes task to criteria                                                                                                                     Task ID
                     2 = Accomplishes task with help                                                                                                                        Code/
                     1 = Exposed to the task                                                                                                                               Delivery
                     N = Not exposed to task                                                                                                                                Point
                                                          SECTION # 2
                                                      MICHIGAN STANDARDS
                                                                                                                                      4   3 2 1 N                                     4 3     2              1 N
                 f     Explain how production records influence purchasing decisions                                                          x
                 g     List the criteria for selecting appropriate suppliers                                                          x
                 h     List proper receiving procedures                                                                               x
                 i     State the proper storage procedures for various foods and beverages                                            x
                 j  State the difference between the perpetual and physical inventory methods                                                 x
                    List quality standards used in purchasing produce, convenience and processed foods, and dairy
                 k products                                                                                                                   x
                 l    List quality standards used in purchasing eggs, poultry, fish, and meat                                         x
          8          Chapter 8: Meat, Poultry, and Seafood
                 a     Outline the federal grading systems for meat                                                                   x
                 b     Distinguish among and describe the various forms of meat                                                       x
                 c     Demonstrate proper procedures for purchasing, storing, and fabricating meat                                                                 x
                 d     Match various cooking methods with different forms of meat                                                         x
                 e     Identify and describe different types of charcuterie                                                                                            x
                 f     Outline the federal grading systems for poultry                                                                    x
                 g     Distinguish among and describe the various forms of poultry                                                        x
                 h     Demonstrate proper procedures for purchasing, storing, and fabricating poultry                                     x
                 i     Match various cooking methods with different forms of poultry                                                      x
                 j    Outline the federal grading systems for fish and seafood                                                            x
                 k    Distinguish among and describe the various forms of fish and seafood                                                x
                 l    Demonstrate proper procedures for purchasing, storing, and fabricating fish and seafood                             x
                 m    Match various cooking methods with different forms of fish and seafood                                              x
          9          Chapter 9: Standard Accounting Practices
                 a     Given a set of figures, apply basic accounting principles to common foodservice scenarios                                                       x
                 b     Given a set of figures, practice double-entry accounting                                                                                        x
                 c     Read and highlight important concepts on income statements and balance sheets                                                                   x
                 d     Given a set of figures, calculate cost of sales using opening and closing inventory figures                                                     x
                 e     Figure assets, liabilities, and owners' equity using balance sheet equations                                                                    x
     J               Unit Four
         10          Chapter 10: Stocks, Soups, and Sauces
                 a     Identify the four essential parts of stock and the proper ingredients for each                                 x
                 b     List and explain the various types of stock and their ingredients                                                  x
                 c     Demonstrate three methods for preparing bones for stock                                                            x
                 d     Prepare the ingredients for and cook several kinds of stocks                                                       x




September 2007                                                                                                                                                                                                     10
                          12.9999 NREAF ProStart -- Technical Standards
                            400 work based learning hours are required




                                                                                                                                                      Secondary Delivery
                     RATING SCALE:




                                                                                                                                                                                                    Post Secondary
                                                                                                                             National Codes
                     4 = Exceeds criteria and/or able to teach task                                                                                                                 Local
                     3 = Accomplishes task to criteria                                                                                                                             Task ID
                     2 = Accomplishes task with help                                                                                                                                Code/
                     1 = Exposed to the task                                                                                                                                       Delivery
                     N = Not exposed to task                                                                                                                                        Point
                                                            SECTION # 2
                                                        MICHIGAN STANDARDS
                                                                                                                                              4   3 2 1 N                                     4 3     2              1 N
                 e     List the ways to cool stock properly                                                                                       x
                 f     Identify the two basic kinds of soups and give examples of each                                                        x

                 g     Explain the preparation of the basic ingredients for broth, consommé, purée, clear, and cream soups                        x
                 h     State in their own words the steps in the preparation of several kinds of soups                                            x
                 i     Identify the grand sauces and describe other sauces made from them                                                                                  x
                 j    List the proper ingredients for sauces                                                                                  x
                 k    Prepare several kinds of sauces                                                                                             x
                 l    Match sauces to appropriate foods                                                                                                                        x
         11          Chapter 11: Tourism and the Retail Industry
                 a     Explain the role of tourism in the hospitality industry                                                                                                 x
                 b     Categorize the types of businesses that make up the tourism industry                                                                                    x
                 c     List and discuss reasons why people travel                                                                                                              x
                 d     Identify and list area events and why they have a positive economic impact                                                                              x
                 e     List services of state and national parks                                                                                                               x
                 f     Describe the differences among primitive, transient, and vacation camping                                                                               x
                 g     List the reasons why theme parks are important to the hospitality and travel industries                                                                 x
                 h     Outline the processes and special circumstances involved in international travel                                                                        x
                 i     List the advantages and disadvantages of travel by airplane, car, train, bus, and cruise ship                                                           x
                 j    Identify career opportunities offered by travel and tourism                                                                                              x
                 k    Compare the roles of a travel agent and a tour guide                                                                                                     x
                      Outline the work done by concierges, state and local tourist offices, corporate travel offices, and
                 l   convention and meeting planners                                                                                                                           x
                 m    List and describe required customer service skills in the travel industry                                                                                x

                 n    Describe the differences among specialty stores, department stores, and other types of stores                                                            x
         12          Chapter 12: Communicating with Customers
                 a     Give examples of ways to respond to and resolve customer complaints                                                    x
                 b     List and demonstrate the skills of effective writing                                                                           x
                 c     Model proper and courteous telephone skills through demonstration                                                                                       x
                 d     State guidelines for communicating effectively during and after a crisis                                                                                x
                 e     List and demonstrate effective listening and speaking skills                                                           x
                 f     List and give examples of innovative ways to attract and keep customers                                                    x
                 g     Point out menu items and demonstrate suggestive selling techniques                                                         x




September 2007                                                                                                                                                                                                             11

								
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