Docstoc

Overall - Oakland Schools

Document Sample
Overall - Oakland Schools Powered By Docstoc
					                                                                                                                                                                                             Customer Relations




                                                                                                                                                                                                                                           Travel and Tourism
                                                                                     4 = Exceeds criteria and/or able to




                                                                                                                                                                                                                                                                                                             Baking and Pastry
                                                                                                                                                                                                                                                                                                                                                              TS = Technical Standards




                                                                                                                                                                                                                                                                          Customer Service
                                                                                     teach task
                                                                                                                                                                                                                                                                                                                                                              PS = Pathway Standards




                                                                                                                                                                                                                           Business Math
                              Food Production / Services




                                                                                                                                                                                                                                                                                             Basic Cookery
                                                                                     3 = Accomplishes task to criteria




                                                                                                                                                                             Culinary Core
                                                                                                                           Food Production / Services




                                                                                                                                                              Introduction
                                                                                     2 = Accomplishes task with help
                                                                                                                                                                                                                                                                                                                                                              FS = Foundation Standards
                         12.9999 PERSONAL & CULINARY SERVICES                                                                                                                                                                                                                                                                                                 C & E = Career & Employability




                                                                                                                                                                                                                                                                                                                                           Serv Safe
                                                                                     1 = Exposed to the task




                                                                                                                                                                                                                                                                Finance




                                                                                                                                                                                                                                                                                                                                 History
                                                                                     N = Not exposed to task                                                                                                                                                                                                                                                  Standards




                                                                                                                                                                                                                  Pantry




                                                                                                                                                                                                                                                                                                                                                       Post
                                                                                                                                                        Pre
                                                                                       4      3       2      1      N                                   0       1              2                3                  4         5                6                  7           8                 9             10                  11        12          13
                                      Technical - ProStart                                                                                              0       1              2                3                  4         5                6                  7           8                 9             10                  11        12          13                 TS
I            Becoming a Foodservice Professional Year One                                                                                                       1              2                3                  4         5                                                                                                                                            TS
             Introduction: Preparing for a Successful Career (Duplicated in Year
    A        Two)                                                                                                                                               1                                                                                                                                                                                                         TS
             State in their own words the importance of service to success in
        1    the hospitality industry                                                         X                                      DA9                        1                                                                                                                                                                                                         TS
        2    List the elements of excellent service and give examples                         X                                 DA2, DA9, DC2                   1                                                                                                                                                                                                         TS

        3    State the difference between school and workplace environments                                          X                                          1                                                                                                                                                                                                         TS
        4    Develop a list of workplace guidelines                                           X                                      DA2                        1                                                                                                                                                                                                         TS
        5    Identify and give examples of positive work attitudes                                                   X                                          1                                                                                                                                                                                                         TS

        6    Give examples of career opportunities in the foodservice industry                                       X                                          1                                                                                                                                                                                                         TS
        7    Make a list of qualities of successful foodservice employees                                            X                                          1                                                                                                                                                                                                         TS
        8    Outline a plan for an effective job search                                                              X                                          1                                                                                                                                                                                                         TS

         9   Given a list of effective cover letter elements, write a cover letter                                   X                                          1                                                                                                                                                                                                         TS
        10   Demonstrate networking skills                                                                           X                                          1                                                                                                                                                                                                         TS
        11   Compile the best examples of their work into a portfolio                                                X                                          1                                                                                                                                                                                                         TS
        12   Write a resume that lists their skills and competencies                                                 X                                          1                                                                                                                                                                                                         TS
        13   Read and complete a college application form                                                            X                                          1                                                                                                                                                                                                         TS
        14   Read and complete a job application form                                                                X                                          1                                                                                                                                                                                                         TS
        15   List the steps to an effective job interview                                                            X                                          1                                                                                                                                                                                                         TS
        16   Explain the follow-up steps for a job interview                                                         X                                          1                                                                                                                                                                                                         TS
        17   State their interpretation of a first day on the job                                                    X                                          1                                                                                                                                                                                                         TS
        18   Outline the steps to resigning a job                                                                    X                                          1                                                                                                                                                                                                         TS
    B        Unit One - Chapter 1: Successful Customer Relations                                                                                                                                3                                                                                                                                                                         TS
             Recognize and state the importance of customer service to food
        1    service                                                                                                 X                                                                          3                                                                                                                                                                         TS
             List the reasons and the ways to make a positive first impression in
        2    the foodservice industry                                                         X                                 DA1, DC2, DA7                                                   3                                                                                                                                                                         TS
        3    Describe a variety of customers that may have special needs                      X                                      DA9                                                        3                                                                                                                                                                         TS
             Distinguish between effective and ineffective communication with
        4    customers by giving examples                                                     X                                      DA9                                                        3                                                                                                                                                                         TS
             Explain how customer satisfaction directly affects a restaurant's
        5    success                                                                                                 X                                                                          3                                                                                                                                                                         TS
        6    Outline the service planning process                                             X                                       DA                                                        3                                                                                                                                                                         TS
    C        Chapter 2: Preparing and Serving Safe Food                                                                                                                        2                                                                                                                                                                                          TS
        1    List reasons why it is important to keep food safe                               X                                      DA10                                      2                                                                                                                                                                                          TS

        2    Describe good personal hygiene and how it affects food safety                    X                                     DA10                                       2                                                                                                                                                                                          TS
        3    List the steps to proper handwashing                                             X                                     DA10                                       2                                                                                                                                                                                          TS
        4    Give examples of potentially hazardous foods                                     X                                   DA10, CC8                                    2                                                                                                                                                                                          TS
             Categorize and describe the micro-organisms that cause
        5    foodborne illnesses                                                              X                                      DA10                                      2                                                                                                                                                                                          TS
             Identify and list ways chemical and physical hazards can
        6    contaminate food                                                                 X                                 DA8, CC8, DA10                                 2                                                                                                                                                                                          TS
             Distinguish between situations in which contamination and cross-
        7    contamination occur                                                              X                                   DA8, DA10                                    2                                                                                                                                                                                          TS
             List the conditions under which bacteria multiply rapidly and use
        8    the letters FAT-TOM                                                                                     X                                                         2                                                                                                                                                                                          TS
             Explain how time and temperature guidelines can reduce growth
        9    of micro-organisms                                                               X                                      DA10                                      2                                                                                                                                                                                          TS
             Define the food temperature danger zone and list temperatures
        10   that fall within that zone                                                                              X                                                         2                                                                                                                                                                                          TS
             Differentiate among types of thermometers and demonstrate how
        11   to use them                                                                                             X                                                         2                                                                                                                                                                                          TS
             List the seven major steps in a Hazard Analysis Critical Control
        12   Point (HACCP) food safety system                                                 X                                      DA10                                      2                                                                                                                                                                                          TS
             Outline proper procedures for receiving, storing, preparing,
             cooking, holding, cooling, reheating, and serving food that includes
        13   use of proper tools and equipment                                                X                                      DA10                                      2                                                                                                                                                                                          TS
             Compare different types of storage areas found in a foodservice
        14   operation                                                                        X                                   DA6, DA10                                    2                                                                                                                                                                                          TS
        15   Define the difference between clean and sanitary                                 X                                     DA10                                       2                                                                                                                                                                                          TS

        16   State procedures for cleaning and sanitizing tools and equipment                                        X                                                         2                                                                                                                                                                                          TS
    D        Chapter 3: Preventing Accidents and Injuries                                                                                                                      2                                                                                                                                                                                          TS
             State who is legally responsible for providing a safe environment
        1    and ensuring safe practices                                                      X                                      DA2                                       2                                                                                                                                                                                          TS
             Define the role of Occupational Safety and Health Administration
        2    (OSHA) regulations                                                                                      X                                                         2                                                                                                                                                                                          TS
             State in their own words the Hazard Communication Standard
        3    requirements for employers                                                                              X                                                         2                                                                                                                                                                                          TS
        4    Identify electrical hazards that contribute to accidental fires                                         X                                                         2                                                                                                                                                                                          TS
        5    Classify different types of fires and fire extinguishers                                                X                                                         2                                                                                                                                                                                          TS
             Outline proper actions to take in the event of a fire at a
        6    foodservice operation                                                            X                                      DA9                                       2                                                                                                                                                                                          TS
                                                                                                                                                                                           Customer Relations




                                                                                                                                                                                                                                         Travel and Tourism
                                                                                4 = Exceeds criteria and/or able to




                                                                                                                                                                                                                                                                                                           Baking and Pastry
                                                                                                                                                                                                                                                                                                                                                            TS = Technical Standards




                                                                                                                                                                                                                                                                        Customer Service
                                                                                teach task
                                                                                                                                                                                                                                                                                                                                                            PS = Pathway Standards




                                                                                                                                                                                                                         Business Math
                           Food Production / Services




                                                                                                                                                                                                                                                                                           Basic Cookery
                                                                                3 = Accomplishes task to criteria




                                                                                                                                                                           Culinary Core
                                                                                                                       Food Production / Services




                                                                                                                                                            Introduction
                                                                                2 = Accomplishes task with help
                                                                                                                                                                                                                                                                                                                                                            FS = Foundation Standards
                      12.9999 PERSONAL & CULINARY SERVICES                                                                                                                                                                                                                                                                                                  C & E = Career & Employability




                                                                                                                                                                                                                                                                                                                                         Serv Safe
                                                                                1 = Exposed to the task




                                                                                                                                                                                                                                                              Finance




                                                                                                                                                                                                                                                                                                                               History
                                                                                N = Not exposed to task                                                                                                                                                                                                                                                     Standards




                                                                                                                                                                                                                Pantry




                                                                                                                                                                                                                                                                                                                                                     Post
                                                                                                                                                      Pre
                                                                                  4      3       2      1      N                                      0       1              2                3                  4         5                6                  7           8                 9             10                  11        12          13
    7    Describe the ways to prevent burns                                                                    X                                                             2                                                                                                                                                                                          TS

    8    List hazards that contribute to injury due to slips, trips, or falls                                   X                                                            2                                                                                                                                                                                          TS
    9    Outline proper procedures for cleaning up spills on floors                                             X                                                            2                                                                                                                                                                                          TS
D        Chapter 3: Preventing Accidents and Injuries                                                                                                                        2                                                                                                                                                                                          TS
    10   Demonstrate how to safely use ladders                                                                  X                                                            2                                                                                                                                                                                          TS

    11   Demonstrate proper lifting and carrying procedures to avoid injury                                     X                                                            2                                                                                                                                                                                          TS
    12   Locate and list hazards that can cause cuts                                                            X                                                            2                                                                                                                                                                                          TS
    13   Demonstrate correct and safe use of knives                                                             X                                                            2                                                                                                                                                                                          TS
    14   List safe driving techniques                                                                           X                                                            2                                                                                                                                                                                          TS
    15   Outline basic first aid concepts and procedures                                                        X                                                            2                                                                                                                                                                                          TS
    16   Explain the importance of the general safety audit                                                     X                                                            2                                                                                                                                                                                          TS
         Explain the importance of completing standard reports for any
    17   accident or illness at the operation                                                                   X                                                            2                                                                                                                                                                                          TS
         List ways to use protective clothing and equipment to prevent
    18   injuries                                                                                               X                                                            2                                                                                                                                                                                          TS
E        Unit Two - Chapter 4: Kitchen Basics                                                                                                                                2                                                                                                                                                                                          TS

    1    Identify the components and functions of a standardized recipe                  X                                     CB1, DA10                                     2                                                                                                                                                                                          TS
    2    Convert recipes to yield smaller and larger quantities                          X                                     CB2, DA10                                     2                                                                                                                                                                                          TS
    3     Describe the use of common liquid and dry measure tools                        X                                     CB1, DA10                                     2                                                                                                                                                                                          TS
         Explain the difference between customary and metric units of
    4    measure                                                                         X                                        CB1                                        2                                                                                                                                                                                          TS
    5    Apply effective mise en place through practice                                  X                                     CB1, DA10                                     2                                                                                                                                                                                          TS
         Identify different functions of several types of knives and
    6    demonstrate their proper uses                                            X                                              A13                                         2                                                                                                                                                                                          TS
    7    List common spices and herbs and describe their uses                            X                                       CC11                                        2                                                                                                                                                                                          TS
         Describe and demonstrate several basic prepreparation
         techniques, including clarifying butter, separating eggs, whipping
    8    egg whites, and making parchment liners                                         X                                     DA9, DA10                                     2                                                                                                                                                                                          TS
         Describe dry-heat cooking methods and list the foods to which
    9    they are suited                                                                 X                                        CC5                                        2                                                                                                                                                                                          TS
         Describe moist-heat cooking methods and list the foods to which
    10   they are suited                                                                 X                                        CC6                                        2                                                                                                                                                                                          TS
         Describe combination cooking methods and list the foods to which
    11   they are suited                                                                 X                                        CC5                                        2                                                                                                                                                                                          TS
F        Chapter 5: Foodservice Equipment                                                                                                                                    2                                                                                                                                                                                          TS
                                                                                                                      CC1, CC2, CC4, CC5, CC6, CC7,
         Demonstrate how to use scales and carts to receive food and                                                   CC8, CC9, CC10, CC11, CB4,
    1    supplies                                                                        X                                        DD4                                        2                                                                                                                                                                                          TS
                                                                                                                      CC1, CC2, CC4, CC5, CC6, CC7,
         Demonstrate measuring and portioning foods using ladles,                                                      CC8, CC9, CC10, CC11, CB4,
    2    measuring cups and spoons, scales, and scoops                                   X                                        DA10                                       2                                                                                                                                                                                          TS
         Demonstrate how to properly sharpen and use different types of
    3    knives                                                                                         X                         A13                                        2                                                                                                                                                                                          TS
    4    Give examples of preparing foods using pots and pans                            X                                        CB1                                        2                                                                                                                                                                                          TS
         Explain how to store food and supplies properly on shelves and in
    5    refrigerators and freezers                                                      X                                        DD4                                        2                                                                                                                                                                                          TS
         Demonstrate how to cut and mix foods using standard kitchen                                                  CC1, CC2, CC4, CC5, CC6, CC7,
    6    equipment                                                                       X                                     CC8, DA10                                     2                                                                                                                                                                                          TS
         Compare and contrast cooking foods using various types of                                                    CC1, CC2, CC4, CC5, CC6, CC7,
    7    steamers, broilers, griddle, grills, ranges, fryers, and ovens                  X                                        CC8                                        2                                                                                                                                                                                          TS
         Outline how to hold and serve food and beverages using kitchen
    8    equipment                                                                       X                                     DA9, D10                                      2                                                                                                                                                                                          TS
    9    Compare and contrast the features of dishwashing machines                       X                                       CC4                                         2                                                                                                                                                                                          TS
         Outline the order in which food and supplies flow through a food
    10   service                                                                                                X                                                            2                                                                                                                                                                                          TS
         Demonstrate proper cleaning and sanitizing of foodservice
    11   equipment and utensils                                                          X                                    A4, A3, A11                                    2                                                                                                                                                                                          TS
G        Chapter 6: Nutrition                                                                                                                                                2                                                                                                                                                                                          TS
         Characterize the roles of carbohydrates, hormones, fiber, starch,
         and fats in people's diets and identify foods that contain these
    1    nutrients                                                                       X                                       DA10                                        2                                                                                                                                                                                          TS
    2    Describe cholesterol and list foods in which it is found                        X                                       DA10                                        2                                                                                                                                                                                          TS

         Characterize the roles of proteins, water, vitamins, and minerals in
    3    people's diets and identify foods that contain these nutrients                  X                                       DA10                                        2                                                                                                                                                                                          TS
    4    Differentiate between complete and incomplete proteins                         XX                                       DA10                                        2                                                                                                                                                                                          TS
         Use Recommended Dietary Allowances (RDAs) and the Food Guide
     5   Pyramid to plan meals                                                           X                                       DA10                                        2                                                                                                                                                                                          TS
     6   Describe a healthy diet                                                         X                                       DA10                                        2                                                                                                                                                                                          TS
     7   Interpret information on a nutrition label                                      X                                       DA10                                        2                                                                                                                                                                                          TS
     8   Identify recipes that preserve nutrients in quantity cooking                    X                                       DA10                                        2                                                                                                                                                                                          TS
     9   Suggest ways to make recipes more healthful                                     X                                       DA10                                        2                                                                                                                                                                                          TS
    10   Suggest healthful substitutes for high-fat ingredients                          X                                       DA10                                        2                                                                                                                                                                                          TS
H        Unit Three - Chapter 7: Breakfast Foods and Sandwiches                                                                                                                                                  4                                                                                                                                                      TS
                                                                                                                                                                                        Customer Relations




                                                                                                                                                                                                                                      Travel and Tourism
                                                                              4 = Exceeds criteria and/or able to




                                                                                                                                                                                                                                                                                                        Baking and Pastry
                                                                                                                                                                                                                                                                                                                                                         TS = Technical Standards




                                                                                                                                                                                                                                                                     Customer Service
                                                                              teach task
                                                                                                                                                                                                                                                                                                                                                         PS = Pathway Standards




                                                                                                                                                                                                                      Business Math
                          Food Production / Services




                                                                                                                                                                                                                                                                                        Basic Cookery
                                                                              3 = Accomplishes task to criteria




                                                                                                                                                                        Culinary Core
                                                                                                                    Food Production / Services




                                                                                                                                                         Introduction
                                                                              2 = Accomplishes task with help
                                                                                                                                                                                                                                                                                                                                                         FS = Foundation Standards
                     12.9999 PERSONAL & CULINARY SERVICES                                                                                                                                                                                                                                                                                                C & E = Career & Employability




                                                                                                                                                                                                                                                                                                                                      Serv Safe
                                                                              1 = Exposed to the task




                                                                                                                                                                                                                                                           Finance




                                                                                                                                                                                                                                                                                                                            History
                                                                              N = Not exposed to task                                                                                                                                                                                                                                                    Standards




                                                                                                                                                                                                             Pantry




                                                                                                                                                                                                                                                                                                                                                  Post
                                                                                                                                                   Pre
                                                                                4      3       2      1      N                                     0       1              2                3                  4         5                6                  7           8                 9             10                  11        12          13
         Explain and demonstrate how to keep milk products safe and
    1    sanitary                                                                      X                                       DA10                                                                           4                                                                                                                                                      TS
         Differentiate between butter and margarine by listing the
    2    characteristics of each                                                       X                                       CE6                                                                            4                                                                                                                                                      TS
    3    List the characteristics of ice cream                                                        X                        CE6                                                                            4                                                                                                                                                      TS
         Distinguish among several different types of cheeses and give
    4    examples of each                                                              X                                      CE6                                                                             4                                                                                                                                                      TS
    5    List the characteristics of eggs and include size and grade                   X                                      CE6                                                                             4                                                                                                                                                      TS
    6    Prepare and serve eggs using a variety of cooking methods                     x                               CC1, DA4, DA5, DA9                                                                     4                                                                                                                                                      TS

    7    Describe the ways to keep eggs and egg products safe and sanitary             X                                     A4, CC1                                                                          4                                                                                                                                                      TS
H        Unit Three - Chapter 7: Breakfast Foods and Sandwiches                                                                                                                                               4                                                                                                                                                      TS
     8   Prepare pancakes, crêpes, waffles, and French toast                           X                                       CC1                                                                            4                                                                                                                                                      TS
     9   Prepare ham, hash, grits, cold cereals, oatmeal, and sausage                  X                                       CC1                                                                            4                                                                                                                                                      TS
    10   Prepare coffee, tea, and cocoa                                                X                                       CC1                                                                            4                                                                                                                                                      TS
         Give examples of different types of sandwiches, including simple
         hot, open-faced, hors d'oeuvres, grilled, deep-fried, and simple
    11   cold                                                                          x                                      CE4, A4                                                                         4                                                                                                                                                      TS
         Explain the roles of the three components of a sandwich: bread,
    12   spread, and filling                                                           x                                       CE4                                                                            4                                                                                                                                                      TS

    13   Develop a list of sanitation procedures for preparing sandwiches              x                                   A4, A3, A2, A                                                                      4                                                                                                                                                      TS
         List the necessary tools and equipment to make sandwiches at a
    14   sandwich station                                                              x                                    B3, B5, B6                                                                        4                                                                                                                                                      TS
    15   Prepare common sandwich spreads and fillings                                  x                                    B3, B5, B6                                                                        4                                                                                                                                                      TS
    16   Demonstrate preparation of several types of sandwiches                        x                                    B3, B5, B6                                                                        4                                                                                                                                                      TS
I        Chapter 8: Working with People                                                                                                                                                    3                                                                                                                                                                         TS
         Explain how stereotypes and prejudices can negatively affect how
    1    people work together                                                                                 X                                                                            3                                                                                                                                                                         TS
    2    List and demonstrate effective legal interviewing skills                                             X                                                                            3                                                                                                                                                                         TS
    3    State the importance of having new-employee orientation                                              X                                                                            3                                                                                                                                                                         TS
    4    Describe common elements of orientation programs                                                     X                                                                            3                                                                                                                                                                         TS

    5    Summarize and discuss effective group and on-the-job training                                        X                                                                            3                                                                                                                                                                         TS
         List and apply effective techniques used in performance
    6    evaluations                                                                                          X                                                                            3                                                                                                                                                                         TS
J        Chapter 9: Salads and Garnishes                                                                                                                                                                      4                                                                                                                                                      TS

    1    Identify and describe the various ingredients used to make salads             X                                  CE1, CE2, CE5                                                                       4                                                                                                                                                      TS
    2    Demonstrate designing attractive salads                                       X                                  CE1, CE2, CE5                                                                       4                                                                                                                                                      TS
         Classify and compare types of salads served at different points in
    3    the meal                                                                      X                                     DC3, CE1                                                                         4                                                                                                                                                      TS
    4    Demonstrate appropriate methods to clean salad greens                         X                                      A4, A2                                                                          4                                                                                                                                                      TS
    5    Design a procedure to prepare and store salads properly                       X                                      A4, A2                                                                          4                                                                                                                                                      TS
    6    Differentiate between various oils and vinegars                               X                                       CE1                                                                            4                                                                                                                                                      TS
    7    Demonstrate the preparation of a vinaigrette                                  X                                       CE3                                                                            4                                                                                                                                                      TS

     8   List the ingredients of and prepare an emulsified salad dressing              X                                       CE3                                                                            4                                                                                                                                                      TS
     9   Select ingredients to prepare mayonnaise                                              X                               CE3                                                                            4                                                                                                                                                      TS
    10   Match dressings to salad green and other ingredients                          X                                    CE1, CE5                                                                          4                                                                                                                                                      TS
    11   Give examples of ingredients used to make dips                                X                                    CE6, CE7                                                                          4                                                                                                                                                      TS
    12   Choose the ingredients and prepare several dips                               X                                  CE1, CE6, CE7                                                                       4                                                                                                                                                      TS
    13   Give an example of a garnish                                                  X                                       DC3                                                                            4                                                                                                                                                      TS

    14   Describe and prepare ingredients commonly used as garnishes                   X                                       DC3                                                                            4                                                                                                                                                      TS
    15   Demonstrate garnishing plates                                                 X                                       DC3                                                                            4                                                                                                                                                      TS
    16   Demonstrate the preparation of toppings for soups                             X                                       DC3                                                                            4                                                                                                                                                      TS
K        Unit Four Chaper - 10: Business Math                                                                                                                                                                           5                                                                                                                                            TS
         Given a list of numbers, add, subtract, multiply, and divide using                                         B1, B2, B3, B4 CC2, E1, E2,
    1    basic math operations                                                         X                                   E3, DE3, DB1                                                                                 5                                                                                                                                            TS
         Given a list of fractions, decimals, whole numbers, and percents-                                          B1, B2, B3, B4, CC2, E1, E2,
    2    add, subtract, multiply and divide                                            X                                   E3, DE3, DB1                                                                                 5                                                                                                                                            TS
         Convert recipes from original yield to desired yield using
    3    conversion factors                                                            X                            CB2, CB2, CC2, DD2, DA10                                                                            5                                                                                                                                            TS
    4    Given a problem, approximate recipe yields                                    X                            CB2, CB5, CC2, DD2, DA10                                                                            5                                                                                                                                            TS
         Given a set of numbers, convert between customary and metric
    5    units of measure                                                              X                               CB5, CC2, DD2, DA10                                                                              5                                                                                                                                            TS
         Given a problem, calculate as purchased (AP) and edible portion
    6    (EP) amounts                                                                  X                               CB3, CC3, DD1, DD2                                                                               5                                                                                                                                            TS
         Given an example, calculate standard recipe cost and cost per
    7    serving                                                                       X                               CC2, CC3. DD2, DD3                                                                               5                                                                                                                                            TS
         Describe and give examples of controllable costs, fixed costs, and
    8    variable costs, related to food and labor                                     X                               CB3, CC2, DB4, DE1                                                                               5                                                                                                                                            TS
    9    Given a set of numbers, calculate depreciation                                X                               CB5, CC2, DB4, DE1                                                                               5                                                                                                                                            TS
         Differentiate between the two categories of food purchase:
    10   perishable and nonperishable                                                  X                                  CC2, DD4, DD1                                                                                 5                                                                                                                                            TS
    11   Outline and follow basic receiving procedures                                 X                                    CC2, DD4                                                                                    5                                                                                                                                            TS
                                                                                                                                                                                              Customer Relations




                                                                                                                                                                                                                                            Travel and Tourism
                                                                                      4 = Exceeds criteria and/or able to




                                                                                                                                                                                                                                                                                                              Baking and Pastry
                                                                                                                                                                                                                                                                                                                                                               TS = Technical Standards




                                                                                                                                                                                                                                                                           Customer Service
                                                                                      teach task
                                                                                                                                                                                                                                                                                                                                                               PS = Pathway Standards




                                                                                                                                                                                                                            Business Math
                                Food Production / Services




                                                                                                                                                                                                                                                                                              Basic Cookery
                                                                                      3 = Accomplishes task to criteria




                                                                                                                                                                              Culinary Core
                                                                                                                            Food Production / Services




                                                                                                                                                               Introduction
                                                                                      2 = Accomplishes task with help
                                                                                                                                                                                                                                                                                                                                                               FS = Foundation Standards
                           12.9999 PERSONAL & CULINARY SERVICES                                                                                                                                                                                                                                                                                                C & E = Career & Employability




                                                                                                                                                                                                                                                                                                                                            Serv Safe
                                                                                      1 = Exposed to the task




                                                                                                                                                                                                                                                                 Finance




                                                                                                                                                                                                                                                                                                                                  History
                                                                                      N = Not exposed to task                                                                                                                                                                                                                                                  Standards




                                                                                                                                                                                                                   Pantry




                                                                                                                                                                                                                                                                                                                                                        Post
                                                                                                                                                         Pre
                                                                                        4      3       2      1      N                                   0       1              2                3                  4         5                6                  7           8                 9             10                  11        12          13
              State the appropriate storage guidelines and temperatures for
         12   different perishable foods                                                       X                                      DA10                                                                                    5                                                                                                                                            TS

              Outline proper techniques for portion control, including standard
         13   portion size, standardized recipe, and standard portion cost                     X                                    CB3, DD2                                                                                  5                                                                                                                                            TS
              Forecast sales by analyzing and evaluating sales histories,
         14   popularity indices, and production sheets                                        X                                      DB3                                                                                     5                                                                                                                                            TS

              List factors contributing to labor costs, such as employee turnover,
         15   business volume, and quality and quantity standards                              X                                      DB4                                                                                     5                                                                                                                                            TS
     L        Chapter 11: Fruits and Vegetables                                                                                                                                                                     4                                                                                                                                                      TS
              Identify, describe, and demonstrate the preparation of different
         1    types of vegetables                                                              X                                       DE1                                                                          4                                                                                                                                                      TS
              Identify, describe, and demonstrate the preparation of different
         2    types of fruits                                                                  X                                       DE1                                                                          4                                                                                                                                                      TS
              List and explain the USDA quality grades for fresh fruits and
         3    vegetables                                                                       X                                    DD4, DE2                                                                        4                                                                                                                                                      TS
              Demonstrate the procedures for properly storing ripe fruits,
         4    vegetables, roots, and tubers                                                    X                                      DB4                                                                           4                                                                                                                                                      TS
              Summarize ways to prevent fruits and vegetables from spoiling too
         5    quickly                                                                          X                                      DE2                                                                           4                                                                                                                                                      TS
         6    Match and cook vegetables to appropriate methods                                 X                                      DE3                                                                           4                                                                                                                                                      TS
         7    Match and cook fruits to appropriate methods                                     X                                      DB1                                                                           4                                                                                                                                                      TS
         8    Explain how to prevent enzymatic browning of fruits                              X                                      DB3                                                                           4                                                                                                                                                      TS
     M        Chapter 12: Controlling Foodservice Costs                                                                                                                                                                       5                                                                                                                                            TS
              Analyze the relationship between cost and sales to determine food
         1    cost percentage                                                                  X                                      DE1                                                                                     5                                                                                                                                            TS
         2    List the four steps in the process to control food costs                         X                                     DB3,DE                                                                                   5                                                                                                                                            TS

         3    Calculate projected revenue, average cover, and find revenue level               X                                    DB4, DE2                                                                                  5                                                                                                                                            TS
              Perform math computations to define cost/volume/profit
         4    relationships                                                                    X                                      DB4                                                                                     5                                                                                                                                            TS
         5    Calculate the average sales per customer                                         X                                    DE2, DE3                                                                                  5                                                                                                                                            TS
         6    Calculate total sales, including tax and tip                                     X                                      DE3                                                                                     5                                                                                                                                            TS
         7    Balance cash register receipts and find actual receipts                          X                                    DB1, DB2                                                                                  5                                                                                                                                            TS
         8    Determine dollar value of inventory                                              X                                      DB3                                                                                     5                                                                                                                                            TS
              Analyze five ways to determine closing inventory by performing
          9   math calculations                                                                X                                      DB3                                                                                     5                                                                                                                                            TS
         10   Determine daily and monthly food cost                                            X                                    DE1, DE3                                                                                  5                                                                                                                                            TS
         11   Determine standard portion cost                                                  X                                      DE1                                                                                     5                                                                                                                                            TS

         12   Determine selling prices using the food cost percentage method                   X                                    DB3, DE1                                                                                  5                                                                                                                                            TS
         13   Determine selling prices using the average check method                          X                                    DE, DE1                                                                                   5                                                                                                                                            TS

         14   Determine selling prices using the contribution margin method                    X                                       DE1                                                                                    5                                                                                                                                            TS
              Determine selling prices using the straight mark-up pricing
         15   method                                                                           X                                       DE1                                                                                    5                                                                                                                                            TS
II            Becoming a Foodservice Professional Year Two                                                                                                       1                                                                                                6           7                 8                9                10        11                             TS
              Introduction: Preparing for a Successful Career (Duplicate of Year
     A        One)                                                                                                                                               1                                                                                                                                                                                                         TS
              State in their own words the importance of service to success in
         1    the hospitality industry                                                                 X                              DA9                        1                                                                                                                                                                                                         TS
         2    List the elements of excellent service and give examples                                 X                         DA2, DA9, DC2                   1                                                                                                                                                                                                         TS

         3    State the difference between school and workplace environments                                          X                                          1                                                                                                                                                                                                         TS
         4    Develop a list of workplace guidelines                                                   X                              DA2                        1                                                                                                                                                                                                         TS
         5    Identify and give examples of positive work attitudes                                                   X                                          1                                                                                                                                                                                                         TS

         6    Give examples of career opportunities in the foodservice industry                                       X                                          1                                                                                                                                                                                                         TS
         7    Make a list of qualities of successful foodservice employees                                            X                                          1                                                                                                                                                                                                         TS
         8    Outline a plan for an effective job search                                                              X                                          1                                                                                                                                                                                                         TS

          9   Given a list of effective cover letter elements, write a cover letter                                   X                                          1                                                                                                                                                                                                         TS
         10   Demonstrate networking skills                                                                           X                                          1                                                                                                                                                                                                         TS
         11   Compile the best examples of their work into a portfolio                                                X                                          1                                                                                                                                                                                                         TS
         12   Write a resume that lists their skills and competencies                                                 X                                          1                                                                                                                                                                                                         TS
         13   Read and complete a college application form                                                            X                                          1                                                                                                                                                                                                         TS
         14   Read and complete a job application form                                                                X                                          1                                                                                                                                                                                                         TS
         15   List the steps to an effective job interview                                                            X                                          1                                                                                                                                                                                                         TS
         16   Explain the follow-up steps for a job interview                                                         X                                          1                                                                                                                                                                                                         TS
         17   State their interpretation of a first day on the job                                                    X                                          1                                                                                                                                                                                                         TS
         18   Outline the steps to resigning a job                                                                    X                                          1                                                                                                                                                                                                         TS
     B        Unit One - Chapter 1: The History of Food Service                                                                                                                                                                                                                                                                   11                                       TS
              Trace the history of the foodservice industry and explain its
         1    relationship to world history                                                                           X                                                                                                                                                                                                           11                                       TS
              List famous chefs from history and note their major
         2    accomplishments                                                                                         X                                                                                                                                                                                                           11                                       TS
         3    Identify global cultures and traditions related to food                                                 X                                                                                                                                                                                                           11                                       TS
                                                                                                                                                                                          Customer Relations




                                                                                                                                                                                                                                        Travel and Tourism
                                                                                  4 = Exceeds criteria and/or able to




                                                                                                                                                                                                                                                                                                          Baking and Pastry
                                                                                                                                                                                                                                                                                                                                                           TS = Technical Standards




                                                                                                                                                                                                                                                                       Customer Service
                                                                                  teach task
                                                                                                                                                                                                                                                                                                                                                           PS = Pathway Standards




                                                                                                                                                                                                                        Business Math
                           Food Production / Services




                                                                                                                                                                                                                                                                                          Basic Cookery
                                                                                  3 = Accomplishes task to criteria




                                                                                                                                                                          Culinary Core
                                                                                                                        Food Production / Services




                                                                                                                                                           Introduction
                                                                                  2 = Accomplishes task with help
                                                                                                                                                                                                                                                                                                                                                           FS = Foundation Standards
                      12.9999 PERSONAL & CULINARY SERVICES                                                                                                                                                                                                                                                                                                 C & E = Career & Employability




                                                                                                                                                                                                                                                                                                                                        Serv Safe
                                                                                  1 = Exposed to the task




                                                                                                                                                                                                                                                             Finance




                                                                                                                                                                                                                                                                                                                              History
                                                                                  N = Not exposed to task                                                                                                                                                                                                                                                  Standards




                                                                                                                                                                                                               Pantry




                                                                                                                                                                                                                                                                                                                                                    Post
                                                                                                                                                     Pre
                                                                                    4      3       2      1      N                                   0       1              2                3                  4         5                6                  7           8                 9             10                  11        12          13
         Outline the growth of food service throughout the history of the
    4    United States                                                                                            X                                                                                                                                                                                                           11                                       TS
         List historical entrepreneurs who influenced food service in the
    5    United States                                                                                            X                                                                                                                                                                                                           11                                       TS
         List current trends in society and explain how they influence the
    6    foodservice industry                                                                                     X                                                                                                                                                                                                           11                                       TS
         Categorize and differentiate the segments of the foodservice
    7    industry                                                                                                 X                                                                                                                                                                                                           11                                       TS
         Categorize and list the many career opportunities available in the
    8    foodservice industry                                                                                     X                                                                                                                                                                                                           11                                       TS
         Investigate and draw conclusions on the impact of future
         economic, technological, and social changes in the foodservice
    9    industry                                                                                                 X                                                                                                                                                                                                           11                                       TS
C        Chapter 2: Potatoes and Grains                                                                                                                                                                                                                                                     9                                                                          TS

    1    Outline methods to select, receive, and store potatoes and grains                 X                                    DD1, DD4                                                                                                                                                    9                                                                          TS
    2    Distinguish between various forms of wheat                                                X                              CG1                                                                                                                                                       9                                                                          TS
    3    Identify and describe different types of potato                                                          X                                                                                                                                                                         9                                                                          TS
         Using a variety of recipes and cooking techniques, prepare
    4    potatoes                                                                          X                                   CC8, B1, B2                                                                                                                                                  9                                                                          TS
    5    Identify and describe different types of grains and legumes                               X                            CC8, CG1                                                                                                                                                    9                                                                          TS
         Using a variety of recipes and cooking techniques, prepare grains
    6    and legumes                                                                       X                                B1, B2, CH1, CC8                                                                                                                                                9                                                                          TS
    7    Identify and describe different types of pasta                                            X                              CC8                                                                                                                                                       9                                                                          TS

    8    Using a variety of recipes and cooking techniques, prepare pasta                  X                                 B1, B3, B5, CH1                                                                                                                                                9                                                                          TS
D        Chapter 3: The Lodging Industry                                                                                                                                                                                                   6                                                                                                                           TS
         Trace and explain the earliest types of lodging establishments in
    1    America                                                                                                  x                                                                                                                        6                                                                                                                           TS

    2    Give an overview of career opportunities in the lodging industry                                         x                                                                                                                        6                                                                                                                           TS

    3    Describe the differences between leisure and business travelers                                          x                                                                                                                        6                                                                                                                           TS
    4    List the characteristic types of lodging operations                                                      x                                                                                                                        6                                                                                                                           TS
         List and discuss elements that differentiate one lodging
    5    establishment from another                                                                               x                                                                                                                        6                                                                                                                           TS
         Identify national organizations that rate commercial lodging
         establishments, and list factors used in making their rating
    6    judgments                                                                                                x                                                                                                                        6                                                                                                                           TS
    7    List several different services offered by lodging operators                                             x                                                                                                                        6                                                                                                                           TS

         Identify career opportunities in the hospitality industry and list the
    8    qualifications commonly sought by hospitality employers                                                  X                                                                                                                        6                                                                                                                           TS

    9    List and describe activities associated with front office operation                                      X                                                                                                                        6                                                                                                                           TS
         List and describe tasks performed by the housekeeping
    10   department                                                                                               X                                                                                                                        6                                                                                                                           TS
         List and describe duties performed by the engineering and
    11   facilities maintenance department                                                                        X                                                                                                                        6                                                                                                                           TS
         Compare and contrast the different property management
    12   systems used for front office and reservations                                                           X                                                                                                                        6                                                                                                                           TS
         Describe the use of forecasting and overbooking in reservations
    13   management                                                                                               X                                                                                                                        6                                                                                                                           TS
         Given a set of numbers, calculate room rates using the Hubbart
    14   formula                                                                                                  X                                                                                                                        6                                                                                                                           TS
E        Unit Two - Chapter 4: The Art of Service                                                                                                                                                                                                                         8                                                                                            TS
         Demonstrate the similarities and differences between American,
    1    French, English, Russian, and self-service styles                                 X                                    DA1, DA8                                                                                                                                  8                                                                                            TS
         Describe and demonstrate tableside preparations such as carving
    2    meats and slicing desserts                                                        X                                      DA5                                                                                                                                     8                                                                                            TS
         Describe traditional service staff, and list the duties and
    3    responsibilities of each                                                          X                                      DA2                                                                                                                                     8                                                                                            TS
         Identify the types of dining utensils: knives, forks, spoons, glasses,
    4    and china, and explain specific uses for each                                     X                                 DA4, DA6, DA8                                                                                                                                8                                                                                            TS
         Identify various server tools and the correct way to stock a service
    5    station                                                                           X                                   DA10, DA8                                                                                                                                  8                                                                                            TS
    6    Demonstrate setting and clearing items properly                                   X                                   DA1, DA9                                                                                                                                   8                                                                                            TS
         Dramatize ways of describing and recommending menu items to
    7    guests                                                                            X                                      DA9                                                                                                                                     8                                                                                            TS

    8    Dramatize methods of effectively resolving customer complaints                    X                                      DA9                                                                                                                                     8                                                                                            TS
F        Chapter 5: Desserts and Baked Goods                                                                                                                                                                                                                                                              10                                                           TS
    1    Identify and use common ingredients in baking                                     X                                       PD1                                                                                                                                                                    10                                                           TS

         Identify and describe types and roles of strengtheners,
    2    shortenings, sweeteners, flavorings, leaveners, and thickeners                    X                                       PD1                                                                                                                                                                    10                                                           TS
    3    Calculate ingredient weights using baker's percentages                            X                                      CORE                                                                                                                                                                    10                                                           TS
    4    Convert recipes to a new yield                                                    X                                      CORE                                                                                                                                                                    10                                                           TS
                                                                                                                                                                                         Customer Relations




                                                                                                                                                                                                                                       Travel and Tourism
                                                                                 4 = Exceeds criteria and/or able to




                                                                                                                                                                                                                                                                                                         Baking and Pastry
                                                                                                                                                                                                                                                                                                                                                          TS = Technical Standards




                                                                                                                                                                                                                                                                      Customer Service
                                                                                 teach task
                                                                                                                                                                                                                                                                                                                                                          PS = Pathway Standards




                                                                                                                                                                                                                       Business Math
                          Food Production / Services




                                                                                                                                                                                                                                                                                         Basic Cookery
                                                                                 3 = Accomplishes task to criteria




                                                                                                                                                                         Culinary Core
                                                                                                                       Food Production / Services




                                                                                                                                                          Introduction
                                                                                 2 = Accomplishes task with help
                                                                                                                                                                                                                                                                                                                                                          FS = Foundation Standards
                     12.9999 PERSONAL & CULINARY SERVICES                                                                                                                                                                                                                                                                                                 C & E = Career & Employability




                                                                                                                                                                                                                                                                                                                                       Serv Safe
                                                                                 1 = Exposed to the task




                                                                                                                                                                                                                                                            Finance




                                                                                                                                                                                                                                                                                                                             History
                                                                                 N = Not exposed to task                                                                                                                                                                                                                                                  Standards




                                                                                                                                                                                                              Pantry




                                                                                                                                                                                                                                                                                                                                                   Post
                                                                                                                                                    Pre
                                                                                   4      3       2      1      N                                   0       1              2                3                  4         5                6                  7           8                 9             10                  11        12          13
         Differentiate between lean doughs, rich doughs, sponge doughs,
    5    and sourdoughs, and give examples                                                X                                       PD3                                                                                                                                                                    10                                                           TS
    6    Proof bake shop items                                                            X                                       PD3                                                                                                                                                                    10                                                           TS
    7    Mix yeast dough using the straight mix method                                    X                                       PD3                                                                                                                                                                    10                                                           TS
    8    Prepare and compare yeast breads                                                 X                                       PD3                                                                                                                                                                    10                                                           TS
    9    Prepare different types of quick breads and cake batters                         X                                       PD2                                                                                                                                                                    10                                                           TS
         Identify the main functions of icings and determine which are best
    10   suited for different baked goods                                                 X                                       PD7                                                                                                                                                                    10                                                           TS
    11   Prepare and describe steamed puddings and dessert soufflés                       X                                       PD8                                                                                                                                                                    10                                                           TS
    12   Prepare pie dough using the 3-2-1 method                                         X                                       PD4                                                                                                                                                                    10                                                           TS
    13   State in their own words the procedure for baking blind                          X                                       PD4                                                                                                                                                                    10                                                           TS
    14   Describe roll-in dough, phyllo dough, and pâte à choux                           X                                       PD3                                                                                                                                                                    10                                                           TS
F        Chapter 5: Desserts and Baked Goods                                                                                                                                                                                                                                                             10                                                           TS
    15   Prepare cookies using various makeup methods                                     X                                       PD2                                                                                                                                                                    10                                                           TS
         Explain how chocolate is made, including chocolate liquor, cocoa
    16   butter, and cocoa powder                                                         X                                       PD1                                                                                                                                                                    10                                                           TS
    17   Demonstrate how to store chocolate properly                                      X                                       PD1                                                                                                                                                                    10                                                           TS
    18   State in their own words how to temper chocolate                                 X                                       PD1                                                                                                                                                                    10                                                           TS
         Explain how crème anglaise, pastry creams, and Bavarian creams
    19   are made, and how they are used in desserts                                      X                                       PD8                                                                                                                                                                    10                                                           TS
    20   List the steps used to prepare poached fruits and tortes                         X                                       PD8                                                                                                                                                                    10                                                           TS
G        Chapter 6: Marketing and the Menu                                                                                                                                                                                                                                                                                   11                                       TS

    1    Define à la carte, table d'hote, California, du jour, and cycle menus            X                                      DC                                                                                                                                                                                          11                                       TS
    2    Organize the information on a menu                                               X                                      DC1                                                                                                                                                                                         11                                       TS
    3    Write and lay out a menu                                                         X                                      DC1                                                                                                                                                                                         11                                       TS
    4    Use sales information to analyze how menu items are selling                      X                                      DD3                                                                                                                                                                                         11                                       TS

         Distinguish among and discuss basic marketing concepts such as
     5   product-service mix, marketing mix, and market trends                            X                                       DC2                                                                                                                                                                                        11                                       TS
     6   Outline the components of a marketing plan                                       X                                       DC2                                                                                                                                                                                        11                                       TS
     7   Identify and collect local area or market segment information                    X                                       DC2                                                                                                                                                                                        11                                       TS
     8   Describe how markets are commonly segmented                                      X                                       DC2                                                                                                                                                                                        11                                       TS
     9   State predictions of market demand by forecasting                               XX                                       DC2                                                                                                                                                                                        11                                       TS
    10   Create and write a restaurant promotion                                          X                                       DC2                                                                                                                                                                                        11                                       TS
    11   Define public relations                                                                                 X                                                                                                                                                                                                           11                                       TS
H        Unit Three - Chapter 7: Purchasing and Inventory Control                                                                                                                                                                                            7                                                                                                        TS
         Explain the relationship between primary and intermediary
    1    sources and retailers                                                            X                                    DC1, DD1                                                                                                                      7                                                                                                        TS
         Explain the differences between formal and informal buying and
    2    the formal bidding process                                                       X                                      DD1                                                                                                                         7                                                                                                        TS
    3    List factors that affect food prices                                             X                                    DD3, DD2                                                                                                                      7                                                                                                        TS
         Based on inventory information, write an order sheet for items to
    4    be purchased                                                                     X                                      DD3                                                                                                                         7                                                                                                        TS
         Write purchase specifications and purchase orders for items to be
    5    purchased                                                                        X                                    DD3, DD2                                                                                                                      7                                                                                                        TS

    6    Explain how production records influence purchasing decisions                    X                                    DD, DD3                                                                                                                       7                                                                                                        TS
    7    List the criteria for selecting appropriate suppliers                            X                                     DD1                                                                                                                          7                                                                                                        TS
    8    List proper receiving procedures                                                 X                                     DD2                                                                                                                          7                                                                                                        TS
         State the proper storage procedures for various foods and
    9    beverages                                                                       XX                                      DD4                                                                                                                         7                                                                                                        TS
         State the difference between the perpetual and physical inventory
    10   methods                                                                          X                                    DD, DD1                                                                                                                       7                                                                                                        TS
         List quality standards used in purchasing produce, convenience
    11   and processed foods, and dairy products                                          X                                    DD4, DD2                                                                                                                      7                                                                                                        TS
         List quality standards used in purchasing eggs, poultry, fish, and
    12   meat                                                                             X                                    DD, DD2                                                                                                                       7                                                                                                        TS
I        Chapter 8: Meat, Poultry, and Seafood                                                                                                                                                                                                                                             9                                                                          TS
    1    Outline the federal grading systems for meat                                             X                             A5, A10                                                                                                                                                    9                                                                          TS
    2    Distinguish among and describe the various forms of meat                         X                                      CC9                                                                                                                                                       9                                                                          TS
         Demonstrate proper procedures for purchasing, storing, and
    3    fabricating meat                                                                 X                                 CC9, DD2, DD4                                                                                                                                                  9                                                                          TS
    4    Match various cooking methods with different forms of meat                       X                                CC4, CC5, CC6, A4                                                                                                                                               9                                                                          TS
    5    Identify and describe different types of charcuterie                                            X                     CC6, CC4                                                                                                                                                    9                                                                          TS
    6    Outline the federal grading systems for poultry                                  X                                       CC9                                                                                                                                                      9                                                                          TS
    7    Distinguish among and describe the various forms of poultry                      X                                       CC9                                                                                                                                                      9                                                                          TS
         Demonstrate proper procedures for purchasing, storing, and
    8    fabricating poultry                                                              X                                 CC9, DD2, DD4                                                                                                                                                  9                                                                          TS

     9   Match various cooking methods with different forms of poultry                    X                                CC4, CC5, CC6, A4                                                                                                                                               9                                                                          TS
    10   Outline the federal grading systems for fish and seafood                         X                                      CC10                                                                                                                                                      9                                                                          TS
         Distinguish among and describe the various forms of fish and
    11   seafood                                                                          X                                      CC10                                                                                                                                                      9                                                                          TS
         Demonstrate proper procedures for purchasing, storing, and
    12   fabricating fish and seafood                                                     X                                 CC10, DD2, DD4                                                                                                                                                 9                                                                          TS
         Match various cooking methods with different forms of fish and
    13   seafood                                                                          X                                CC4, CC5, CC6, A4                                                                                                                                               9                                                                          TS
                                                                                                                                                                                          Customer Relations




                                                                                                                                                                                                                                        Travel and Tourism
                                                                                  4 = Exceeds criteria and/or able to




                                                                                                                                                                                                                                                                                                          Baking and Pastry
                                                                                                                                                                                                                                                                                                                                                           TS = Technical Standards




                                                                                                                                                                                                                                                                       Customer Service
                                                                                  teach task
                                                                                                                                                                                                                                                                                                                                                           PS = Pathway Standards




                                                                                                                                                                                                                        Business Math
                              Food Production / Services




                                                                                                                                                                                                                                                                                          Basic Cookery
                                                                                  3 = Accomplishes task to criteria




                                                                                                                                                                          Culinary Core
                                                                                                                        Food Production / Services




                                                                                                                                                           Introduction
                                                                                  2 = Accomplishes task with help
                                                                                                                                                                                                                                                                                                                                                           FS = Foundation Standards
                         12.9999 PERSONAL & CULINARY SERVICES                                                                                                                                                                                                                                                                                              C & E = Career & Employability




                                                                                                                                                                                                                                                                                                                                        Serv Safe
                                                                                  1 = Exposed to the task




                                                                                                                                                                                                                                                             Finance




                                                                                                                                                                                                                                                                                                                              History
                                                                                  N = Not exposed to task                                                                                                                                                                                                                                                  Standards




                                                                                                                                                                                                               Pantry




                                                                                                                                                                                                                                                                                                                                                    Post
                                                                                                                                                     Pre
                                                                                    4      3       2      1      N                                   0       1              2                3                  4         5                6                  7           8                 9             10                  11        12          13
    J        Chapter 9: Standard Accounting Practices                                                                                                                                                                                                         7                                                                                                        TS
             Given a set of figures, apply basic accounting principles to
        1    common foodservice scenarios                                                  X                                     DE2, DB                                                                                                                      7                                                                                                        TS
        2    Given a set of figures, practice double-entry accounting                      X                                     DB, DB4                                                                                                                      7                                                                                                        TS
             Read and highlight important concepts on income statements and
        3    balance sheets                                                                X                                      DB4                                                                                                                         7                                                                                                        TS
             Given a set of figures, calculate cost of sales using opening and
        4    closing inventory figures                                                     X                                     DE, DB3                                                                                                                      7                                                                                                        TS
             Figure assets, liabilities, and owners' equity using balance sheet
        5    equations                                                                     X                                     DB, DB4                                                                                                                      7                                                                                                        TS
    K        Unit Four - Chapter 10: Stocks, Soups, and Sauces                                                                                                                                                                                                                              9                                                                          TS
             Identify the four essential parts of stock and the proper
        1    ingredients for each                                                          X                                       CC2                                                                                                                                                      9                                                                          TS

        2    List and explain the various types of stock and their ingredients             X                                      CC2                                                                                                                                                       9                                                                          TS
        3    Demonstrate three methods for preparing bones for stock                       X                                     CC2, A4                                                                                                                                                    9                                                                          TS
    K        Unit Four - Chapter 10: Stocks, Soups, and Sauces                                                                                                                                                                                                                              9                                                                          TS
        4    Prepare the ingredients for and cook several kinds of stocks                  X                                     CC2, A4                                                                                                                                                    9                                                                          TS
        5    List the ways to cool stock properly                                          X                                       A2                                                                                                                                                       9                                                                          TS

        6    Identify the two basic kinds of soups and give examples of each               X                                       CC3                                                                                                                                                      9                                                                          TS
             Explain the preparation of the basic ingredients for broth,
        7    consommé, purée, clear, and cream soups                                       X                                       CC3                                                                                                                                                      9                                                                          TS
             State in their own words the steps in the preparation of several
        8    kinds of soups                                                                X                                       CC3                                                                                                                                                      9                                                                          TS
             Identify the grand sauces and describe other sauces made from
         9   them                                                                          X                                      CC2                                                                                                                                                       9                                                                          TS
        10   List the proper ingredients for sauces                                        X                                      CC2                                                                                                                                                       9                                                                          TS
        11   Prepare several kinds of sauces                                               X                                     CC2, A4                                                                                                                                                    9                                                                          TS
        12   Match sauces to appropriate foods                                             X                                    CC2, CH1                                                                                                                                                    9                                                                          TS
    L        Chapter 11: Tourism and the Retail Industry                                                                                                                                                                                   6                                                                                                                           TS
        1    Explain the role of tourism in the hospitality industry                                              X                                                                                                                        6                                                                                                                           TS
             Categorize the types of businesses that make up the tourism
        2    industry                                                                                             X                                                                                                                        6                                                                                                                           TS
        3    List and discuss reasons why people travel                                                           X                                                                                                                        6                                                                                                                           TS
             Identify and list area events and why they have a positive
        4    economic impact                                                                       X                               DC2                                                                                                     6                                                                                                                           TS
        5    List services of state and national parks                                                            X                                                                                                                        6                                                                                                                           TS
             Describe the differences among primitive, transient, and vacation
        6    camping                                                                                              X                                                                                                                        6                                                                                                                           TS
             List the reasons why theme parks are important to the hospitality
        7    and travel industries                                                                                X                                                                                                                        6                                                                                                                           TS
             Outline the processes and special circumstances involved in
        8    international travel                                                                                 X                                                                                                                        6                                                                                                                           TS
             List the advantages and disadvantages of travel by airplane, car,
         9   train, bus, and cruise ship                                                                          X                                                                                                                        6                                                                                                                           TS
        10   Identify career opportunities offered by travel and tourism                                          X                                                                                                                        6                                                                                                                           TS
        11   Compare the roles of a travel agent and a tour guide                                                 X                                                                                                                        6                                                                                                                           TS
             Outline the work done by concierges, state and local tourist
             offices, corporate travel offices, and convention and meeting
        12   planners                                                                                             X                                                                                                                        6                                                                                                                           TS
             List and describe required customer service skills in the travel
        13   industry                                                                                             X                                                                                                                        6                                                                                                                           TS
             Describe the differences among specialty stores, department
        14   stores, and other types of stores                                                                    X                                                                                                                        6                                                                                                                           TS
    M        Chapter 12: Communicating with Customers                                                                                                                                                                                                                     8                                                                                            TS
             Give examples of ways to respond to and resolve customer
        1    complaints                                                                    X                                    DA7, DA9                                                                                                                                  8                                                                                            TS
        2    List and demonstrate the skills of effective writing                          X                                    DE3, DA9                                                                                                                                  8                                                                                            TS
             Model proper and courteous telephone skills through
        3    demonstration                                                                 X                                    DA7, DA9                                                                                                                                  8                                                                                            TS
             State guidelines for communicating effectively during and after a
        4    crisis                                                                        X                                    DA9, DC2                                                                                                                                  8                                                                                            TS
        5    List and demonstrate effective listening and speaking skills                  X                                    DA7, DA9                                                                                                                                  8                                                                                            TS
             List and give examples of innovative ways to attract and keep
        6    customers                                                                     X                                     DC, DC1                                                                                                                                  8                                                                                            TS
             Point out menu items and demonstrate suggestive selling
        7    techniques                                                                    X                                      DA9                                                                                                                                     8                                                                                            TS

                                    Technical - ServSafe                                                                                             Pre     1              2                3                  4         5                6                  7           8                 9             10                  11        12          Post               TS
I            Unit 1 The Sanitation Challenge                                                                                                                                                                                                                                                                                            12                             TS
    A        Section 1 Providing Safe Food                                                                                                                                                                                                                                                                                              12                             TS
        1        The Dangers of Foodborne Illness                                          X                                                                                                                                                                                                                                            12                             TS
        2        Preventing Foodborne Illness                                              X                                                                                                                                                                                                                                            12                             TS
        3        How Food Becomes Unsafe                                                   X                                                                                                                                                                                                                                            12                             TS
        4        The Keys to Food Safety                                                   X                                                                                                                                                                                                                                            12                             TS
    B        Section 2 The Microworld                                                                                                                                                                                                                                                                                                   12                             TS
        1        Microbial Contaminants                                                    X                                                                                                                                                                                                                                            12                             TS
                                                                                                                                                                                        Customer Relations




                                                                                                                                                                                                                                      Travel and Tourism
                                                                                4 = Exceeds criteria and/or able to




                                                                                                                                                                                                                                                                                                        Baking and Pastry
                                                                                                                                                                                                                                                                                                                                                         TS = Technical Standards




                                                                                                                                                                                                                                                                     Customer Service
                                                                                teach task
                                                                                                                                                                                                                                                                                                                                                         PS = Pathway Standards




                                                                                                                                                                                                                      Business Math
                               Food Production / Services




                                                                                                                                                                                                                                                                                        Basic Cookery
                                                                                3 = Accomplishes task to criteria




                                                                                                                                                                        Culinary Core
                                                                                                                      Food Production / Services




                                                                                                                                                         Introduction
                                                                                2 = Accomplishes task with help
                                                                                                                                                                                                                                                                                                                                                         FS = Foundation Standards
                          12.9999 PERSONAL & CULINARY SERVICES                                                                                                                                                                                                                                                                                           C & E = Career & Employability




                                                                                                                                                                                                                                                                                                                                      Serv Safe
                                                                                1 = Exposed to the task




                                                                                                                                                                                                                                                           Finance




                                                                                                                                                                                                                                                                                                                            History
                                                                                N = Not exposed to task                                                                                                                                                                                                                                                  Standards




                                                                                                                                                                                                             Pantry




                                                                                                                                                                                                                                                                                                                                                  Post
                                                                                                                                                   Pre
                                                                                  4      3       2      1      N                                   0       1              2                3                  4         5                6                  7           8                 9             10                  11        12          13
          2       Classifying Foodborne Illnesses                                        X                                                                                                                                                                                                                                            12                             TS
          3       Bacteria                                                               X                                                                                                                                                                                                                                            12                             TS
          4       Viruses                                                                X                                                                                                                                                                                                                                            12                             TS
          5       Parasites                                                              X                                                                                                                                                                                                                                            12                             TS
          6       Fungi                                                                  X                                                                                                                                                                                                                                            12                             TS

      C        Section 3 Contamination, Food Allergens, and Foodborne Illness                                                                                                                                                                                                                                                         12                             TS
          1        Biological Contamination                                              X                                                                                                                                                                                                                                            12                             TS
          2        Chemical Contamination                                                X                                                                                                                                                                                                                                            12                             TS
          3        Physical Contamination                                                X                                                                                                                                                                                                                                            12                             TS
          4        The Deliberate Contamination of Food                                  X                                                                                                                                                                                                                                            12                             TS
          5        Food Allergens                                                        X                                                                                                                                                                                                                                            12                             TS
      D        Section 4 The Safe Food Handler                                                                                                                                                                                                                                                                                        12                             TS
          1        How Foodhandlers Can Contaminate Food                                 X                                                                                                                                                                                                                                            12                             TS
          2        Diseases Not Transmitted through Food                                 X                                                                                                                                                                                                                                            12                             TS
          3        Components of a Good Personal Hygiene Program                         X                                                                                                                                                                                                                                            12                             TS
          4        Management's Role in a Personal Hygiene Program                       X                                                                                                                                                                                                                                            12                             TS
II             Unit 2 The Flow of Food through the Operation                                                                                                                                                                                                                                                                          12                             TS
      A        Section 5 The Flow of Food: An Introduction                                                                                                                                                                                                                                                                            12                             TS
          1        Preventing Cross-Contamination                                        X                                                                                                                                                                                                                                            12                             TS
          2        Time and Temperature Control                                          X                                                                                                                                                                                                                                            12                             TS
          3        Monitoring Time and Temperature                                       X                                                                                                                                                                                                                                            12                             TS
      B        Section 6 The Flow of Food: Purchasing and Receiving                                                                                                                                                                                                                                                                   12                             TS
          1        General Purchasing and Receiving Principles                           X                                                                                                                                                                                                                                            12                             TS
          2        Receiving and Inspecting Food                                         X                                                                                                                                                                                                                                            12                             TS
      C        Section 7 The Flow of Food: Storage                                                                                                                                                                                                                                                                                    12                             TS
          1        General Storage Guidelines                                            X                                                                                                                                                                                                                                            12                             TS
          2        Refrigerated Storage                                                  X                                                                                                                                                                                                                                            12                             TS
          3        Frozen Storage                                                        X                                                                                                                                                                                                                                            12                             TS
          4        Dry Storage                                                                                  X                                                                                                                                                                                                                     12                             TS
          5        Storing Specific Food                                                 X                                                                                                                                                                                                                                            12                             TS
      D        Section 8 The Flow of Food: Preparation                                                                                                                                                                                                                                                                                12                             TS
          1        Thawing Food Properly                                                 X                                                                                                                                                                                                                                            12                             TS
          2        Preparing Specific Food                                               X                                                                                                                                                                                                                                            12                             TS
          3        Cooking Food                                                          X                                                                                                                                                                                                                                            12                             TS
          4        Storing Cooked Food                                                   X                                                                                                                                                                                                                                            12                             TS
          5        Reheating Food                                                        X                                                                                                                                                                                                                                            12                             TS
      E        Section 9 The Flow of Food: Service                                                                                                                                                                                                                                                                                    12                             TS
          1        General Rules for Holding Food                                        X                                                                                                                                                                                                                                            12                             TS
          2        Serving Food Safely                                                                          X                                                                                                                                                                                                                     12                             TS
          3        Off-Site Service                                                                             X                                                                                                                                                                                                                     12                             TS
      F        Section 10 Food Safety Management Systems                                                                                                                                                                                                                                                                              12                             TS
          1        Prerequisite Food Safety Programs                                     X                                                                                                                                                                                                                                            12                             TS
          2        Active Managerial Control                                             X                                                                                                                                                                                                                                            12                             TS
          3        Hazard Analysis Critical Control Point (HACCP)                        X                                                                                                                                                                                                                                            12                             TS
          4        Crisis Management                                                     X                                                                                                                                                                                                                                            12                             TS
III            Unit 3 Sanitary Facilities and Pest Management                                                                                                                                                                                                                                                                         12                             TS
      A        Section 11 Sanitary Facilities and Pest Management                                                                                                                                                                                                                                                                     12                             TS
           1       Sanitary Facilities and Equipment                                     X                                                                                                                                                                                                                                            12                             TS
           2       Designing a Sanitary Establishment                                    X                                                                                                                                                                                                                                            12                             TS
           3       Materials for Interior Construction                                   X                                                                                                                                                                                                                                            12                             TS
           4       Considerations for Specific Areas of the Facility                     X                                                                                                                                                                                                                                            12                             TS
           5       Sanitation Standards for Equipment                                    X                                                                                                                                                                                                                                            12                             TS
           6       Installing and Maintaining Kitchen Equipment                                                N                                                                                                                                                                                                                      12                             TS
           7       Utilities                                                             X                                                                                                                                                                                                                                            12                             TS
           8       Cleaning and Sanitizing                                               X                                                                                                                                                                                                                                            12                             TS
           9       Cleaning Agents                                                       X                                                                                                                                                                                                                                            12                             TS
          10       Sanitizing                                                            X                                                                                                                                                                                                                                            12                             TS
          11       Machine Dishwashing                                                   X                                                                                                                                                                                                                                            12                             TS
          12       Cleaning and Sanitizing in a Three-Compartment Sink                   X                                                                                                                                                                                                                                            12                             TS
          13       Cleaning and Sanitizing Equipment                                     X                                                                                                                                                                                                                                            12                             TS
          14       Cleaning and Sanitizing the Premises                                  X                                                                                                                                                                                                                                            12                             TS
          15       Tools for Cleaning                                                    X                                                                                                                                                                                                                                            12                             TS
          16       Storing Utensils, Tableware, and Equipment                            X                                                                                                                                                                                                                                            12                             TS
          17       Using Hazardous Materials                                             X                                                                                                                                                                                                                                            12                             TS
          18       Developing a Cleaning Program                                         X                                                                                                                                                                                                                                            12                             TS
          19       Integrated Pest Management (IPM)                                      X                                                                                                                                                                                                                                            12                             TS
          20       The Integrated Pest Mnagement (IPM) Program                           X                                                                                                                                                                                                                                            12                             TS
          21       Denying Pests Access to the Establishment                             X                                                                                                                                                                                                                                            12                             TS
          22       Denying Pests Food and Shelter                                        X                                                                                                                                                                                                                                            12                             TS
          23       Identifying Pests                                                     X                                                                                                                                                                                                                                            12                             TS
          24       Working with a Pest Control Operator (PCO)                            X                                                                                                                                                                                                                                            12                             TS
          25       Using and Storing Pesticides                                          X                                                                                                                                                                                                                                            12                             TS
      B        Section 12 Food Safety Regulation and Standards                                                                                                                                                                                                                                                                        12                             TS
          1        Government Regulatory System for Food                                 X                                                                                                                                                                                                                                            12                             TS
          2        The FDA Food Code                                                     X                                                                                                                                                                                                                                            12                             TS
          3        The Inspection Process                                                X                                                                                                                                                                                                                                            12                             TS
                                                                                                                                                                                                Customer Relations




                                                                                                                                                                                                                                              Travel and Tourism
                                                                                        4 = Exceeds criteria and/or able to




                                                                                                                                                                                                                                                                                                                Baking and Pastry
                                                                                                                                                                                                                                                                                                                                                                 TS = Technical Standards




                                                                                                                                                                                                                                                                             Customer Service
                                                                                        teach task
                                                                                                                                                                                                                                                                                                                                                                 PS = Pathway Standards




                                                                                                                                                                                                                              Business Math
                                   Food Production / Services




                                                                                                                                                                                                                                                                                                Basic Cookery
                                                                                        3 = Accomplishes task to criteria




                                                                                                                                                                                Culinary Core
                                                                                                                              Food Production / Services




                                                                                                                                                                 Introduction
                                                                                        2 = Accomplishes task with help
                                                                                                                                                                                                                                                                                                                                                                 FS = Foundation Standards
                              12.9999 PERSONAL & CULINARY SERVICES                                                                                                                                                                                                                                                                                               C & E = Career & Employability




                                                                                                                                                                                                                                                                                                                                              Serv Safe
                                                                                        1 = Exposed to the task




                                                                                                                                                                                                                                                                   Finance




                                                                                                                                                                                                                                                                                                                                    History
                                                                                        N = Not exposed to task                                                                                                                                                                                                                                                  Standards




                                                                                                                                                                                                                     Pantry




                                                                                                                                                                                                                                                                                                                                                          Post
                                                                                                                                                           Pre
                                                                                          4      3       2      1      N                                   0       1              2                3                  4         5                6                  7           8                 9             10                  11        12          13
          4           Self Inspection                                                            X                                                                                                                                                                                                                                            12                             TS
      C           Section 13 Employee Food Safety Training                                                                                                                                                                                                                                                                                    12                             TS
          1           Initial and Ongoing Employee Training                                      X                                                                                                                                                                                                                                            12                             TS
          2           Delivering Training                                                        X                                                                                                                                                                                                                                            12                             TS
          3           Training Follow Up                                                         X                                                                                                                                                                                                                                            12                             TS
          4           Food Safety Certification                                                  X                                                                                                                                                                                                                                            12                             TS

                       RESTAURANTS & FOOD & BEVERAGE SERVICES Pathway                                                                                      Pre     1              2                3                  4         5                6                  7           8                 9             10                  11        12          Post
I                 ETHICS AND LEGAL RESPONSIBILITIES                                                                                                                                                                   3                                                         8                                                                                            PS
                  Examine and review ethical and legal responsibilities as they
                  relate to guests, employees and conduct within the
      A           establishment to maintain high industry standards.                                                                                                                                                                                                            8                                                                                            PS
                  Examine all comments and suggestions from the customer
                  service area to formulate improvements and ensure guests
          1       satisfaction.                                                                          x                                                                                                                                                                      8                                                                                            PS
              a   Detail ways to achieve high rate of positive comments.                                                X                                                                                                                                                       8                                                                                            PS
              b   Get regular feedback from guests and staff.                                            x                                                                                                                                                                      8                                                                                            PS
                  Achieve an awareness of applicable legal policies to comply with
          2       laws regarding hiring, harassment and safety issues.                                                  X                                                                          3                                                                                                                                                                         PS
              a   Demonstrate understanding of legal interviewing processes.                                            X                                                                          3                                                                                                                                                                         PS
                  Outline how harassment and stereotyping can create an unhealthy
              b   work environment.                                                                                     X                                                                          3                                                                                                                                                                         PS

              c   Define legal and ethical responsibilities for safety procedures.                                      X                                                                          3                                                                                                                                                                         PS
              d   Interpret workman's compensation requirements and forms.                                              X                                                                          3                                                                                                                                                                         PS
                  Interpret ethical and legal guidelines relating to job performance
          3       to solve legal or ethical issues.                                                                     X                                                                          3                                                                                                                                                                         PS

              a   Identify ethical and legal situations which occur in the workplace.                                   X                                                                          3                                                                                                                                                                         PS
                  Relate appropriate response to legal/ethical infractions in the
              b   workplace.                                                                                            X                                                                          3                                                                                                                                                                         PS
II                SAFETY, HEALTH, AND ENVIRONMENTAL                                                                                                                               2                                                                                                                                                           12                             PS
                  Review all safety & sanitation procedures applicable to the work
      A           area & supervise staff in proper sanitation behavior.                                                                                                           2                                                                                                                                                           12                             PS
                  Examine sanitation procedures to ensure facility is in compliance
          1       with health codes.                                                                     x                                                                        2                                                                                                                                                                                          PS
              a   Identify electric and mechanical hazards.                                                             X                                                         2                                                                                                                                                                                          PS
              b   Classify different types of fires and how to contain them.                                            X                                                         2                                                                                                                                                                                          PS
              c   Identify proper fire evacuation procedures.                                                           X                                                         2                                                                                                                                                                                          PS
              d   Explain the safe use of ladders.                                                                      X                                                         2                                                                                                                                                                                          PS
              e   Detail proper lifting and carrying procedures.                                                        X                                                         2                                                                                                                                                                                          PS
                  Examine sanitation procedures to ensure facility is in compliance
          2       with health codes.                                                                                    X                                                                                                                                                                                                                     12                             PS
                  Outline compliance requirements of sanitation and health
              a   inspections.                                                                                          X                                                                                                                                                                                                                     12                             PS
              b   Show exemplary appearance and hygiene.                                                                X                                                                                                                                                                                                                     12                             PS
              c   Illustrate correct use of knives and kitchen equipment.                                               X                                                                                                                                                                                                                     12                             PS
              d   Use protective gloves and clothing.                                                                   X                                                                                                                                                                                                                     12                             PS
              e   Illustrate correct food handling and production techniques.                    x                                                                                                                                                                                                                                            12                             PS
III               SYSTEMS                                                                                                                                                         2                                   4                                                         8                                                             12                             PS
                  Examine the company's standard operating procedures to
      A           determine the criteria for food preparation.                                                                                                                    2                                   4                                                         8                                                             12                             PS
                  Implement set of Operating Procedures to comply with company
          1       requirements.                                                                                         X                                                                                                                                                                                                                     12                             PS
              b   Detail operating procedures for food quality.                                                         X                                                                                                                                                                                                                     12                             PS
              c   Detail operating procedures for food presentation.                             X                                                                                                                                                                                                                                            12                             PS
                  Evaluate prepared foods for quality and presentation to set
          2       quality standards in accordance with company requirements.                                            X                                                                                             4                                                                                                                                                      PS
              a   Show consistent appearance in prepared foods.                                                         X                                                                                             4                                                                                                                                                      PS
              b   Detail ways to monitor quality of prepared food.                                                      X                                                                                             4                                                                                                                                                      PS

          3       Use basic food knowledge to prepare nutritional, quality foods.                                       X                                                         2                                                                                                                                                                                          PS
              a   Explain use of variety of sauces.                                                                     X                                                         2                                                                                                                                                                                          PS

              b   Choose appropriate cooking procedures (saute', broil, bake, etc.)                                     X                                                         2                                                                                                                                                                                          PS
              c   Employ knowledge of nutritional values.                                                               X                                                         2                                                                                                                                                                                          PS
              d   Exhibit high quality food presentation.                                                               X                                                         2                                                                                                                                                                                          PS
                  Evaluate types of kitchen equipment to match equipment with
          4       correct cooking methodology.                                                                          X                                                         2                                                                                                                                                                                          PS
              a   Use scales and other food service equipment.                                   X                                                                                2                                                                                                                                                                                          PS
              b   Sharpen knives safely.                                                                                X                                                         2                                                                                                                                                                                          PS
              c   Use pots and pans for different food preparations.                                                    X                                                         2                                                                                                                                                                                          PS
                  Explain how to store and retrieve foods in a variety of settings
              d   (cold, hot, dry, etc.)                                                                                X                                                         2                                                                                                                                                                                          PS
                  Use points and various types of service to provide customer
          5       service in accordance with company policy.                                     X                                                                                                                                                                              8                                                                                            PS
                  Detail characteristics of French, Russian, Bistro style and other
              a   forms of service.                                                              X                                                                                                                                                                              8                                                                                            PS
                                                                                                                                                                                                 Customer Relations




                                                                                                                                                                                                                                               Travel and Tourism
                                                                                         4 = Exceeds criteria and/or able to




                                                                                                                                                                                                                                                                                                                 Baking and Pastry
                                                                                                                                                                                                                                                                                                                                                                  TS = Technical Standards




                                                                                                                                                                                                                                                                              Customer Service
                                                                                         teach task
                                                                                                                                                                                                                                                                                                                                                                  PS = Pathway Standards




                                                                                                                                                                                                                               Business Math
                                   Food Production / Services




                                                                                                                                                                                                                                                                                                 Basic Cookery
                                                                                         3 = Accomplishes task to criteria




                                                                                                                                                                                 Culinary Core
                                                                                                                               Food Production / Services




                                                                                                                                                                  Introduction
                                                                                         2 = Accomplishes task with help
                                                                                                                                                                                                                                                                                                                                                                  FS = Foundation Standards
                              12.9999 PERSONAL & CULINARY SERVICES                                                                                                                                                                                                                                                                                                C & E = Career & Employability




                                                                                                                                                                                                                                                                                                                                               Serv Safe
                                                                                         1 = Exposed to the task




                                                                                                                                                                                                                                                                    Finance




                                                                                                                                                                                                                                                                                                                                     History
                                                                                         N = Not exposed to task                                                                                                                                                                                                                                                  Standards




                                                                                                                                                                                                                      Pantry




                                                                                                                                                                                                                                                                                                                                                           Post
                                                                                                                                                            Pre
                                                                                           4      3       2      1      N                                   0       1              2                3                  4         5                6                  7           8                 9             10                  11        12          13
              b   Identify types of dining utensils and proper uses.                              X                                                                                                                                                                              8                                                                                            PS
              c   Show proper set up procedures for dining room/counter.                          X                                                                                                                                                                              8                                                                                            PS
              d   Explain menu items.                                                             X                                                                                                                                                                              8                                                                                            PS
                  Detail the process of "upselling" and other forms of marketing at
              e   tableside.                                                                      X                                                                                                                                                                              8                                                                                            PS
IV                ACADEMIC FOUNDATIONS                                                                                                                                             2                                                                                                                                                 11                                       PS
                  Manage and use basic reading, writing, and mathematical skills
                  for food production and guest services to provide a positive
      A           guest experience.                                                                                                                                                2                                                                                                                                                                                          PS
                  Apply mathematical, reading, and writing skills to correctly
          1       deliver food products and guest service.                                                               X                                                         2                                                                                                                                                                                          PS
              a   Convert recipes.                                                         x                                                                                       2                                                                                                                                                                                          PS
              b   Use proper measurements of ingredients.                                  x                                                                                       2                                                                                                                                                                                          PS
              c   Calculate menu and recipe costs.                                         X                                                                                       2                                                                                                                                                                                          PS

                  Read & comprehend recipes, operational manuals, inventory
              d   control sheets, menus, correspondence, training manuals, etc.                           x                                                                        2                                                                                                                                                                                          PS
                  Use basic writing skills (grammar, punctuation, spelling) to
                  produce inventory control sheets, recipes, menus,
              e   correspondence, employee evaluations, etc.                                              x                                                                        2                                                                                                                                                                                          PS
                  Study and synthesize information from ethnic and geographical
      B           studies to apply to customer service.                                                                                                                                                                                                                                                                              11                                       PS
                  Retrieve vital facts and statistics to correctly utilize information
          1       in a service environment.                                                                              X                                                                                                                                                                                                           11                                       PS
              a   Identify ethnicities and their dining habits and rules.                                 x                                                                                                                                                                                                                          11                                       PS
              b   Identify countries and their native food resources.                                                    X                                                                                                                                                                                                           11                                       PS
V                 COMMUNICATIONS                                                                                                                                                                    3                                                                            8                                                                                            PS
                  Integrate listening, writing, and speaking skills to enhance
      A           operations and guest satisfaction.                                                                                                                                                3                                                                            8                                                                                            PS
                  Use verbal and nonverbal communications to provide a positive
          1       experience for guests and employees.                                                    x                                                                                         3                                                                                                                                                                         PS
              a   Read English or required language.                                                                     X                                                                          3                                                                                                                                                                         PS
              b   Write English or required language.                                                                    X                                                                          3                                                                                                                                                                         PS
              c   Exhibit pleasing appearance and hygiene.                                                               X                                                                          3                                                                                                                                                                         PS
              d   Present comfortable tone in speaking with people.                               x                                                                                                 3                                                                                                                                                                         PS
              e   Exhibit a hospitable personality.                                               x                                                                                                 3                                                                                                                                                                         PS
              f   Listen and understand others.                                                   x                                                                                                 3                                                                                                                                                                         PS
              g   Communicate clearly and concisely to co-workers and guests.                     x                                                                                                 3                                                                                                                                                                         PS
                  Recognize and respond to guest's needs and nonverbal cues to
          2       provide quality service.                                                        x                                                                                                                                                                              8                                                                                            PS
                  Identify common nonverbal cues exhibited by guests and
              a   employees.                                                                      x                                                                                                                                                                              8                                                                                            PS

              b   Provide feedback to management in order to enhance operations.                                         X                                                                                                                                                       8                                                                                            PS
VI                LEADERSHIP AND TEAMWORK                                                                                                                                                           3                                                                                                                                                                         PS
                  Review managerial skills required to make staffing decisions while
      A           following industry standards.                                                                                                                                                     3                                                                                                                                                                         PS
                  Model leadership and teamwork qualities to aid in employee
                  retention and create a pleasant working atmosphere for staff
          1       members.                                                                        x                                                                                                 3                                                                                                                                                                         PS
              a   Detail ways to minimize staff turnover.                                                                X                                                                          3                                                                                                                                                                         PS
              b   Work well with other staff members.                                                                    X                                                                          3                                                                                                                                                                         PS
              c   Conduct regular staff training.                                                                        X                                                                          3                                                                                                                                                                         PS
                  Formulate staff development plans to create an effective
          2       working team.                                                                                          X                                                                          3                                                                                                                                                                         PS
                  Maintain current job descriptions for all positions under the
              a   managerial level.                                                               x                                                                                                 3                                                                                                                                                                         PS
              b   Conduct regular reviews of staff.                                                                      X                                                                          3                                                                                                                                                                         PS
              c   Conduct regular training and coaching of staff.                                                        X                                                                          3                                                                                                                                                                         PS
                  Review industry standards in human relations policies and
                  procedures to ensure all necessary information is included in
          3       orientation for new employees.                                                                         X                                                                          3                                                                                                                                                                         PS
              a   Conduct thorough orientation for new staff.                                                            X                                                                          3                                                                                                                                                                         PS
              b   Detail elements involved in new orientation.                                                           X                                                                          3                                                                                                                                                                         PS
VII               PROBLEM SOLVING AND CRITICAL THINKING                                                                                                                                                                          5                                                                                                   11                                       PS
                  Research costs, pricing, and market demands to manage
      A           profitability and implement effective marketing strategies.                                                                                                                                                    5                                                                                                   11                                       PS
                  Interpret calculations of food, labor, and pricing to ensure
          1       profitability.                                                                          x                                                                                                                      5                                                                                                                                            PS
              a   Calculate food cost and determine ways to meet goals.                                   x                                                                                                                      5                                                                                                                                            PS
              b   Calculate labor cost and determine ways to meet goals.                                  x                                                                                                                      5                                                                                                                                            PS
              c   Determine the values of inventory or stock.                                                    x                                                                                                               5                                                                                                                                            PS
              d   Determine menu pricing.                                                                 x                                                                                                                      5                                                                                                                                            PS
              e   Define portion control.                                                                                X                                                                                                       5                                                                                                                                            PS
                  Examine market and alternative ways of marketing to develop a
          2       promotional package.                                                                    x                                                                                                                                                                                                                          11                                       PS
              a   Develop promotional materials.                                                          x                                                                                                                                                                                                                          11                                       PS
              b   Create methods to market materials.                                                     x                                                                                                                                                                                                                          11                                       PS
                                                                                                                                                                                                  Customer Relations




                                                                                                                                                                                                                                                Travel and Tourism
                                                                                          4 = Exceeds criteria and/or able to




                                                                                                                                                                                                                                                                                                                  Baking and Pastry
                                                                                                                                                                                                                                                                                                                                                                   TS = Technical Standards




                                                                                                                                                                                                                                                                               Customer Service
                                                                                          teach task
                                                                                                                                                                                                                                                                                                                                                                   PS = Pathway Standards




                                                                                                                                                                                                                                Business Math
                                    Food Production / Services




                                                                                                                                                                                                                                                                                                  Basic Cookery
                                                                                          3 = Accomplishes task to criteria




                                                                                                                                                                                  Culinary Core
                                                                                                                                Food Production / Services




                                                                                                                                                                   Introduction
                                                                                          2 = Accomplishes task with help
                                                                                                                                                                                                                                                                                                                                                                   FS = Foundation Standards
                               12.9999 PERSONAL & CULINARY SERVICES                                                                                                                                                                                                                                                                                                C & E = Career & Employability




                                                                                                                                                                                                                                                                                                                                                Serv Safe
                                                                                          1 = Exposed to the task




                                                                                                                                                                                                                                                                     Finance




                                                                                                                                                                                                                                                                                                                                      History
                                                                                          N = Not exposed to task                                                                                                                                                                                                                                                  Standards




                                                                                                                                                                                                                       Pantry




                                                                                                                                                                                                                                                                                                                                                            Post
                                                                                                                                                             Pre
                                                                                            4      3       2      1      N                                   0       1              2                3                  4         5                6                  7           8                 9             10                  11        12          13
           3       Anticipate future needs to plan accordingly.                                            x                                                                                                                      5                                                                                                                                            PS
               a   Demonstrate awareness of operational needs.                                                            X                                                                                                       5                                                                                                                                            PS
                   Demonstrate awareness of capabilities and limitations of the
               b   operation.                                                                                             X                                                                                                       5                                                                                                                                            PS
                   Manage unexpected situations to ensure continuity of quality
       B           service.                                                                                                                                                                                                       5                                                                                                                                            PS
                   Identify the problem, possible solutions, and decide on a course of
           1       action to resolve unexpected situations.                                                               X                                                                                                       5                                                                                                                                            PS
               a   List common unexpected situations.                                                                     X                                                                                                       5                                                                                                                                            PS
               b   Outline steps to remedy specific situations.                                                           X                                                                                                       5                                                                                                                                            PS
VIII               INFORMATION TECHNOLOGY                                                                                                                                                                                                                             7                                                               11                                       PS
                   Examine types of computerized systems used to manage food
       A           service operations and guest service.                                                                                                                                                                                                              7                                                                                                        PS
                   Identify ways computers and software are used to provide guest
           1       and food services.                                                                                     X                                                                                                                                           7                                                                                                        PS
               a   Demonstrate knowledge in point of sale systems.                                 x                                                                                                                                                                  7                                                                                                        PS
               b   Demonstrate knowledge in basic computer applications.                           x                                                                                                                                                                  7                                                                                                        PS
                   Demonstrate knowledge in computer programs used for food
               c   production.                                                                     x                                                                                                                                                                  7                                                                                                        PS
                   Research & evaluate technical resources for food services & bar
       B           operations to update or enhance industry standards.                                                                                                                                                                                                7                                                               11                                       PS
                   Use software applications to manage different aspects of food
           1       service operations.                                                                                    X                                                                                                                                           7                                                                                                        PS
                   Demonstrate the use of software programs for human resource
               a   management.                                                                                            X                                                                                                                                           7                                                                                                        PS
                   Demonstrate the use of software programs for inventory control,
               b   point of sale, profit loss, etc.                                                               x                                                                                                                                                   7                                                                                                        PS
                   Retrieve website information to use in menu planning, recipes,
           2       and for product information.                                             x                                                                                                                                                                                                                                         11                                       PS
               a   Access relevant websites.                                                                              X                                                                                                                                                                                                           11                                       PS
               b   Download recipes.                                                                                      X                                                                                                                                                                                                           11                                       PS
               c   Bookmark websites.                                                                                     X                                                                                                                                                                                                           11                                       PS
IX                 TECHNICAL SKILLS                                                                                                                                                 2                                   4                                                         8                 9                                                                          PS
                   Examine the company's standard operating procedures related
                   to food and beverage production & guest service to measure
       A           effectiveness.                                                                                                                                                   2                                   4                                                         8                 9                                                                          PS
                   Implement set of Operating Procedures to comply with company
           1       requirements.                                                                                          X                                                                                             4                                                                                                                                                      PS
               a   Detail operating procedures for food quality.                                                          X                                                                                             4                                                                                                                                                      PS
               b   Detail operating procedures for food presentation.                                                     X                                                                                             4                                                                                                                                                      PS
                   Evaluate prepared foods for quality and presentation to set
           2       quality standards in accordance with company requirements.                      X                                                                                                                    4                                                                                                                                                      PS
               a   Show consistent appearance in prepared foods.                                                          X                                                                                             4                                                                                                                                                      PS
               b   Detail ways to monitor quality of prepared food.                                                       X                                                                                             4                                                                                                                                                      PS

           3       Use basic food knowledge to prepare nutritional, quality foods.                                        X                                                                                                                                                                         9                                                                          PS
               a   Explain use of a variety of sauces.                                                                    X                                                                                                                                                                         9                                                                          PS

               b   Choose appropriate cooking procedures (saute', broil, bake, etc.)                                      X                                                                                                                                                                         9                                                                          PS
               c   Employ knowledge of nutritional values.                                                                X                                                                                                                                                                         9                                                                          PS
               d   Exhibit high quality food presentation.                                                                X                                                                                                                                                                         9                                                                          PS
                   Evaluate types of kitchen equipment to match equipment with
           4       correct cooking methodology.                                             x                                                                                       2                                                                                                                                                                                          PS
               a   Use of scales and other food service equipment.                          x                                                                                       2                                                                                                                                                                                          PS
               b   Sharpen knives safely.                                                                                 X                                                         2                                                                                                                                                                                          PS
               c   Use pots and pans for different food preparations.                                                     X                                                         2                                                                                                                                                                                          PS
                   Explain how to store and retrieve foods in variety of settings (cold
               d   hot, dry, etc.)                                                                                        X                                                         2                                                                                                                                                                                          PS
                   Use appropriate types of food service to provide customer
           5       service according to set standards.                                                     x                                                                                                                                                                      8                                                                                            PS
                   Detail characteristics of French, Russian, Bistro style and other
               a   forms of service.                                                                       x                                                                                                                                                                      8                                                                                            PS
               b   Identify types of dining utensils and proper uses.                       x                                                                                                                                                                                     8                                                                                            PS
               c   Show proper set up procedures for dining room/counter.                   x                                                                                                                                                                                     8                                                                                            PS
               d   Explain menu items.                                                                     x                                                                                                                                                                      8                                                                                            PS
                   Detail the process of "upselling" and other forms of marketing at
               e   tableside.                                                                              x                                                                                                                                                                      8                                                                                            PS
 X                 EMPLOYABILITY AND CAREER DEVELOPMENT                                                                                                              1                               3                                                                                                                                                                         PS
                   Research and review career options and qualifications in the
       A           restaurant and food service industry.                                                                                                             1                               3                                                                                                                                                                         PS
                   Summarize steps needed to obtain a job in the restaurant and
           1       food service industry.                                                                                 X                                          1                                                                                                                                                                                                         PS
               a   Outline a plan for effective job search.                                                               X                                          1                                                                                                                                                                                                         PS
               b   Write a resume that lists skills and competencies.                                                     X                                          1                                                                                                                                                                                                         PS
               c   List steps for an effective job interview.                                                             X                                          1                                                                                                                                                                                                         PS
               d   Explain follow up steps for a job interview.                                                           X                                          1                                                                                                                                                                                                         PS
                   Summarize steps needed to retain a job in the restaurant and
           2       food service industry.                                                                                XX                                                                          3                                                                                                                                                                         PS
                                                                                                                                                                                                Customer Relations




                                                                                                                                                                                                                                              Travel and Tourism
                                                                                        4 = Exceeds criteria and/or able to




                                                                                                                                                                                                                                                                                                                Baking and Pastry
                                                                                                                                                                                                                                                                                                                                                                 TS = Technical Standards




                                                                                                                                                                                                                                                                             Customer Service
                                                                                        teach task
                                                                                                                                                                                                                                                                                                                                                                 PS = Pathway Standards




                                                                                                                                                                                                                              Business Math
                                  Food Production / Services




                                                                                                                                                                                                                                                                                                Basic Cookery
                                                                                        3 = Accomplishes task to criteria




                                                                                                                                                                                Culinary Core
                                                                                                                              Food Production / Services




                                                                                                                                                                 Introduction
                                                                                        2 = Accomplishes task with help
                                                                                                                                                                                                                                                                                                                                                                 FS = Foundation Standards
                             12.9999 PERSONAL & CULINARY SERVICES                                                                                                                                                                                                                                                                                                C & E = Career & Employability




                                                                                                                                                                                                                                                                                                                                              Serv Safe
                                                                                        1 = Exposed to the task




                                                                                                                                                                                                                                                                   Finance




                                                                                                                                                                                                                                                                                                                                    History
                                                                                        N = Not exposed to task                                                                                                                                                                                                                                                  Standards




                                                                                                                                                                                                                     Pantry




                                                                                                                                                                                                                                                                                                                                                          Post
                                                                                                                                                           Pre
                                                                                          4      3       2      1      N                                   0       1              2                3                  4         5                6                  7           8                 9             10                  11        12          13
             a   Develop a list of workplace rules and regulations.                                                     X                                                                          3                                                                                                                                                                         PS
             b   Identify and give examples of positive work attitudes.                                                XX                                                                          3                                                                                                                                                                         PS
             c   Make a list of qualities of successful food service employees.                                         X                                                                          3                                                                                                                                                                         PS
             d   Identify hierarchy within the organization.                                                            X                                                                          3                                                                                                                                                                         PS
                 Examine jobs available within the various types of restaurants
         3       and food service operations to assess career opportunities.                                            X                                          1                                                                                                                                                                                                         PS
                 List the qualifications for various careers in the food service
             a   industry.                                                                                              X                                          1                                                                                                                                                                                                         PS
             b   Describe the major duties/tasks for each job option.                                                   X                                          1                                                                                                                                                                                                         PS

                 Examine various industry sectors such as independent vs. chain
         4       operations to differentiate careers in each type of operation.                                         X                                          1                                                                                                                                                                                                         PS
             a   List various types of food service operations.                                                         X                                          1                                                                                                                                                                                                         PS
             b   List advantages/disadvantages of different sectors.                                                    X                                          1                                                                                                                                                                                                         PS
                                     TRAVEL & TOURISM Pathway                                                                                              Pre     1              2                3                  4         5                6                  7           8                 9             10                  11        12          Post
I                ACADEMIC FOUNDATIONS                                                                                                                                                                                                            6                                                                                                                           PS

                 Understand and apply information about times zones, seasons,
     A           domestic and international maps in creating or enhancing travel.                                                                                                                                                                6                                                                                                                           PS

                 Demonstrate competence in incorporating or applying multiple
         1       time zones, climate and seasons to create travel products.                                                                                                                                                                      6                                                                                                                           PS
             a   Identify and explain the differences in time zones.                                                                                                                                                                             6                                                                                                                           PS
                 Identify and explain site variables that affect the tourism product
             b   such as climate, time zones, wind, etc.                                                                                                                                                                                         6                                                                                                                           PS
                 Explain the international date line and interpret the differences in
             c   the zones.                                                                                                                                                                                                                      6                                                                                                                           PS
                 Detail the weather contrast for Sydney, Australia versus that of
             d   London, England in the month of June.                                                                                                                                                                                           6                                                                                                                           PS
                 Gather information from a variety of domestic and international
                 sources such as internet, and maps to disseminate this
         2       information for travel destinations.                                                                                                                                                                                            6                                                                                                                           PS
                 Write detailed directions for travel in a variety of domestic
             a   locations.                                                                                                                                                                                                                      6                                                                                                                           PS
                 Write detailed directions for travel in a variety of international
             b   locations.                                                                                                                                                                                                                      6                                                                                                                           PS
                 Explain or identify, when tested, road and travel destinations
             c   marked on a map.                                                                                                                                                                                                                6                                                                                                                           PS
                 Employ unit and time conversions skills to develop schedules,
                 and compute cost, distance and time(including travel time)
     B           factors.                                                                                                                                                                                                                        6                                                                                                                           PS
                 Utilize unit conversion skills to provide travel distance, and
         1       economic information in other countries.                                                                                                                                                                                        6                                                                                                                           PS
                 Compare and contrast metric versus American systems of
             a   measure.                                                                                                                                                                                                                        6                                                                                                                           PS
             b   Distinguish currency designations.                                                                                                                                                                                              6                                                                                                                           PS
                 Compute currency conversions between dollars and other
             c   currencies.                                                                                                                                                                                                                     6                                                                                                                           PS
                 Compute currency conversions between currencies of other
             d   nations.                                                                                                                                                                                                                        6                                                                                                                           PS
                 Interpret World Time Zones to provide travel information about
         2       other countries.                                                                                                                                                                                                                6                                                                                                                           PS
             a   Compare time in North America to time in Australia.                                                                                                                                                                             6                                                                                                                           PS
             b   Compare time in South America to time in Europe.                                                                                                                                                                                6                                                                                                                           PS
             c   Explain the 24-hour clock.                                                                                                                                                                                                      6                                                                                                                           PS
II               CULTURAL DIVERSITY                                                                                                                                                                                                              6                                                                                                                           PS
                 Study differences in language, culture and behavior to achieve
     A           an awareness of cultural diversity.                                                                                                                                                                                             6                                                                                                                           PS
                 Compare idioms from various areas or regions to appreciate the
         1       nuances of language.                                                                                                                                                                                                            6                                                                                                                           PS
                 Identify eight unique, regional USA terms or slang related to the
             a   travel and tourism product and experience.                                                                                                                                                                                      6                                                                                                                           PS
                 Examine 20 words used by other English-speaking countries for
             b   difference in pronunciation, spelling and meaning.                                                                                                                                                                              6                                                                                                                           PS
                 Observe different cultural styles to learn the significance of body
         2       language and personal space.                                                                                                                                                                                                    6                                                                                                                           PS
                 Identify at least three common hand gestures of body language
             a   positions unacceptable in another culture.                                                                                                                                                                                      6                                                                                                                           PS
                 Show the personal space preferred during conversations by
             b   cultures such as Asians, Middle Easterners, Latin Americans                                                                                                                                                                     6                                                                                                                           PS
                 Examine cultural expectations of other areas, regions and
         3       countries to help avoid social improprieties.                                                                                                                                                                                   6                                                                                                                           PS
             a   Identify cultures where eye contact is not accepted.                                                                                                                                                                            6                                                                                                                           PS

             b   Identify cultures where you should not pat a child on the head.                                                                                                                                                                 6                                                                                                                           PS

             c   Identify cultures where you cannot offer food with your left hand.                                                                                                                                                              6                                                                                                                           PS
                                                                                                                                                                                                Customer Relations




                                                                                                                                                                                                                                              Travel and Tourism
                                                                                        4 = Exceeds criteria and/or able to




                                                                                                                                                                                                                                                                                                                Baking and Pastry
                                                                                                                                                                                                                                                                                                                                                                 TS = Technical Standards




                                                                                                                                                                                                                                                                             Customer Service
                                                                                        teach task
                                                                                                                                                                                                                                                                                                                                                                 PS = Pathway Standards




                                                                                                                                                                                                                              Business Math
                                   Food Production / Services




                                                                                                                                                                                                                                                                                                Basic Cookery
                                                                                        3 = Accomplishes task to criteria




                                                                                                                                                                                Culinary Core
                                                                                                                              Food Production / Services




                                                                                                                                                                 Introduction
                                                                                        2 = Accomplishes task with help
                                                                                                                                                                                                                                                                                                                                                                 FS = Foundation Standards
                              12.9999 PERSONAL & CULINARY SERVICES                                                                                                                                                                                                                                                                                               C & E = Career & Employability




                                                                                                                                                                                                                                                                                                                                              Serv Safe
                                                                                        1 = Exposed to the task




                                                                                                                                                                                                                                                                   Finance




                                                                                                                                                                                                                                                                                                                                    History
                                                                                        N = Not exposed to task                                                                                                                                                                                                                                                  Standards




                                                                                                                                                                                                                     Pantry




                                                                                                                                                                                                                                                                                                                                                          Post
                                                                                                                                                           Pre
                                                                                          4      3       2      1      N                                   0       1              2                3                  4         5                6                  7           8                 9             10                  11        12          13
                  Identify cultures where you should not show the bottom of your
              d   feet.                                                                                                                                                                                                                          6                                                                                                                           PS
                  Research behaviors and dress in other areas, regions and
          4       countries to appreciate life-style preferences.                                                                                                                                                                                6                                                                                                                           PS
                  Examine bathing, shaving, and hair grooming habits of six different
              a   countries.                                                                                                                                                                                                                     6                                                                                                                           PS
                  Describe the standard menu, time and serving location of the
              b   evening meal for six different countries or regions.                                                                                                                                                                           6                                                                                                                           PS
                  Identify and explain five different head coverings worn in the
              c   world and one in the USA.                                                                                                                                                                                                      6                                                                                                                           PS
              d   Document research sources.                                                                                                                                                                                                     6                                                                                                                           PS
III               SAFETY AND SECURITY                                                                                                                                                                                                            6                                                                                                                           PS
                  Study potential, real and perceived hazards to recognize and
      A           implement appropriate safety and security measures.                                                                                                                                                                            6                                                                                                                           PS
                  Outline safety & security issues for individuals and groups in
          1       multiple environments to minimize risks.                                                                                                                                                                                       6                                                                                                                           PS
              a   Check for adequate lighting.                                                                                                                                                                                                   6                                                                                                                           PS
              b   Measure sound levels for security.                                                                                                                                                                                             6                                                                                                                           PS
              c   Check surface area for safety.                                                                                                                                                                                                 6                                                                                                                           PS
              d   Gauge political and social climate of an area.                                                                                                                                                                                 6                                                                                                                           PS
              e   Check possible natural environment hazards.                                                                                                                                                                                    6                                                                                                                           PS
              f   Check for possible health hazards.                                                                                                                                                                                             6                                                                                                                           PS
                  Recognize potential, real and perceived natural, social or
          2       terrorism emergency situations to respond appropriately.                                                                                                                                                                       6                                                                                                                           PS
                  Review a film, photo, or recording to identify and describe an
              a   emergency situation.                                                                                                                                                                                                           6                                                                                                                           PS
                  Observe guests and surroundings to identify potentially dangerous
              b   situations.                                                                                                                                                                                                                    6                                                                                                                           PS
                  Research and create a resource base using alternative plans,
                  proactive, and reactive solutions to manage any emergency
      B           situation.                                                                                                                                                                                                                     6                                                                                                                           PS
                  Formulate methods of resolution and/or alternatives to
          1       eliminate potential safety hazards.                                                                                                                                                                                            6                                                                                                                           PS
                  Create a proactive solution to address common safety hazards
                  including, lighting, sound, surface areas, political and social
              a   climate.                                                                                                                                                                                                                       6                                                                                                                           PS

              b   Create a reactive solution to guests' exposure to a health hazard.                                                                                                                                                             6                                                                                                                           PS
                  Prepare alternative methods of reaching travel or experience
              c   objective(s).                                                                                                                                                                                                                  6                                                                                                                           PS

              d   Suggest ways to manage guests and groups facing safety hazards.                                                                                                                                                                6                                                                                                                           PS
                  Develop and role play mock emergency situations demonstrating
              e   caution and good judgment.                                                                                                                                                                                                     6                                                                                                                           PS
                  Research sources to utilize in various emergency situations for
          2       self, co-workers and customers/guests.                                                                                                                                                                                         6                                                                                                                           PS
              a   Detail three resources for assistance with communication.                                                                                                                                                                      6                                                                                                                           PS
              b   Name the most common source for criminal assistance.                                                                                                                                                                           6                                                                                                                           PS
              c   Name a resource for assistance with environmental issues.                                                                                                                                                                      6                                                                                                                           PS
              d   List a source for assistance with legal issues.                                                                                                                                                                                6                                                                                                                           PS

              e   List two sources for assistance with medical or social services.                                                                                                                                                               6                                                                                                                           PS
              f   Detail two sources for alternative transportation.                                                                                                                                                                             6                                                                                                                           PS
                  Review safety and security issues to establish procedures for
      C           customer education.                                                                                                                                                                                                            6                                                                                                                           PS
                  Examine & disseminate information to help customers deal with
          1       potential safety hazards & security issues.                                                                                                                                                                                    6                                                                                                                           PS
                  Collect safety and security information relevant to their segment
              a   of travel and tourism.                                                                                                                                                                                                         6                                                                                                                           PS
              b   Display safety and security information and materials.                                                                                                                                                                         6                                                                                                                           PS
                  Distribute safety and security information appropriately to
              c   customer/guest.                                                                                                                                                                                                                6                                                                                                                           PS
IV                TECHNICAL SKILLS: PRODUCT KNOWLEDGE                                                                                                                                                                                            6                                                                                                                           PS
                  Achieve a familiarity with acronyms, abbreviations, and
                  definitions of terminology to communicate within the tourism
      A           industry.                                                                                                                                                                                                                      6                                                                                                                           PS
                  Define acronyms & abbreviations used in travel & tourism
          1       activities to enhance guest/customer services.                                                                                                                                                                                 6                                                                                                                           PS
              a   List airport, airline and city codes.                                                                                                                                                                                          6                                                                                                                           PS
              b   Identify names and acronyms for industry associations.                                                                                                                                                                         6                                                                                                                           PS
              c   Identify other jargon used in the industry.                                                                                                                                                                                    6                                                                                                                           PS
                  Define and differentiate travel and tourism terms to guide
          2       customizing services for guests.                                                                                                                                                                                               6                                                                                                                           PS
              a   Explain differences between meal plan options.                                                                                                                                                                                 6                                                                                                                           PS
                  Distinguish differences between tour guides and escorts and group
              b   leaders.                                                                                                                                                                                                                       6                                                                                                                           PS
              c   Explain differences between FIT and group travel.                                                                                                                                                                              6                                                                                                                           PS
                                                                                                                                                                                                Customer Relations




                                                                                                                                                                                                                                              Travel and Tourism
                                                                                        4 = Exceeds criteria and/or able to




                                                                                                                                                                                                                                                                                                                Baking and Pastry
                                                                                                                                                                                                                                                                                                                                                                 TS = Technical Standards




                                                                                                                                                                                                                                                                             Customer Service
                                                                                        teach task
                                                                                                                                                                                                                                                                                                                                                                 PS = Pathway Standards




                                                                                                                                                                                                                              Business Math
                                 Food Production / Services




                                                                                                                                                                                                                                                                                                Basic Cookery
                                                                                        3 = Accomplishes task to criteria




                                                                                                                                                                                Culinary Core
                                                                                                                              Food Production / Services




                                                                                                                                                                 Introduction
                                                                                        2 = Accomplishes task with help
                                                                                                                                                                                                                                                                                                                                                                 FS = Foundation Standards
                            12.9999 PERSONAL & CULINARY SERVICES                                                                                                                                                                                                                                                                                                 C & E = Career & Employability




                                                                                                                                                                                                                                                                                                                                              Serv Safe
                                                                                        1 = Exposed to the task




                                                                                                                                                                                                                                                                   Finance




                                                                                                                                                                                                                                                                                                                                    History
                                                                                        N = Not exposed to task                                                                                                                                                                                                                                                  Standards




                                                                                                                                                                                                                     Pantry




                                                                                                                                                                                                                                                                                                                                                          Post
                                                                                                                                                           Pre
                                                                                          4      3       2      1      N                                   0       1              2                3                  4         5                6                  7           8                 9             10                  11        12          13
                Summarize room night, inside cabin, berth, vacation, itinerary, day
                trip, etc. in different segments such as: for cruises, tour planning,
            d   meeting planner and others.                                                                                                                                                                                                      6                                                                                                                           PS
                Attain a familiarity with diverse transportation, lodging, cruise &
    B           food services to produce a customized product.                                                                                                                                                                                   6                                                                                                                           PS
                Compare and contrast diverse transportation options to increase
        1       customer choices.                                                                                                                                                                                                                6                                                                                                                           PS
            a   Identify methods of travel.                                                                                                                                                                                                      6                                                                                                                           PS
            b   Interpret the advantages of each type of facility.                                                                                                                                                                               6                                                                                                                           PS
            c   Interpret the disadvantages of each type of facility.                                                                                                                                                                            6                                                                                                                           PS
        2       Examine diverse lodging options to increase customer choice.                                                                                                                                                                     6                                                                                                                           PS
            a   Identify five types of lodging facilities.                                                                                                                                                                                       6                                                                                                                           PS
            b   Detail the advantages of each type of facility.                                                                                                                                                                                  6                                                                                                                           PS
            c   Detail the disadvantages of each type of facility.                                                                                                                                                                               6                                                                                                                           PS
                Examine elements of a dining experience expected to satisfy
                guests at varied facilities such as a boardwalk vendor, cruise
        3       ship, chain restaurant and a five-star dining facility.                                                                                                                                                                          6                                                                                                                           PS
            a   Detail characteristics of expected food service quality.                                                                                                                                                                         6                                                                                                                           PS
            b   Detail characteristics of expected atmosphere.                                                                                                                                                                                   6                                                                                                                           PS
            c   Detail characteristics of expected cuisine.                                                                                                                                                                                      6                                                                                                                           PS
            d   Detail characteristics of expected speed of service.                                                                                                                                                                             6                                                                                                                           PS
                Integrate the various and diverse element of the industry to
        4       create a travel experience for a customer.                                                                                                                                                                                       6                                                                                                                           PS
            a   Create a suggest itinerary for a customer.                                                                                                                                                                                       6                                                                                                                           PS
            b   Create a travel package including meals for a customer.                                                                                                                                                                          6                                                                                                                           PS
                Plan a group tour including research, itinerary planning, costing,
            c   operations, escorting, and satisfaction survey.                                                                                                                                                                                  6                                                                                                                           PS
                Achieve familiarity with other industries that have products or
                services relevant to a tourism package to gain awareness of their
                role and the tourism provider's role in delivering a seamless
    C           product to a customer.                                                                                                                                                                                                           6                                                                                                                           PS
                Describe a feasible collaboration with other industries to provide
        1       an inclusive product to the customer.                                                                                                                                                                                            6                                                                                                                           PS
                Cite an example of seamless service in cooperation with another
                industry such as agricultural, religious site, or the transportations
            a   industry to create the guest experience.                                                                                                                                                                                         6                                                                                                                           PS
                Identify and integrate the different vendors, suppliers and
            b   properties to create the guest experience.                                                                                                                                                                                       6                                                                                                                           PS
                Describe the service provider's role to ensure customer
        2       satisfaction in delivering a product or service.                                                                                                                                                                                 6                                                                                                                           PS
            a   Outline the responsibilities for the service provider.                                                                                                                                                                           6                                                                                                                           PS
                Outline the service provider's role in teaming with other vendors
            b   or suppliers.                                                                                                                                                                                                                    6                                                                                                                           PS
                Outline methods of trouble-shooting issues for a dissatisfied
            c   customer.                                                                                                                                                                                                                        6                                                                                                                           PS
                Achieve a knowledge of the community elements essential to
    D           maintain cooperative tourism development efforts.                                                                                                                                                                                6                                                                                                                           PS

                Identify local and regional tourism activities that involve more
        1       than one business or organization to develop a resource base.                                                                                                                                                                    6                                                                                                                           PS
                Name one historical site whose support and development is
            a   dependent on more than one business or organization.                                                                                                                                                                             6                                                                                                                           PS
            b   Name an area event that depends on.                                                                                                                                                                                              6                                                                                                                           PS
                Identify the primary resources or core competencies of the
                various tourism related organizations or businesses to best
        2       utilize available resources.                                                                                                                                                                                                     6                                                                                                                           PS
            a   Name an organization whose strength is in its manpower.                                                                                                                                                                          6                                                                                                                           PS
            b   Name an entity whose strongest resource is financial.                                                                                                                                                                            6                                                                                                                           PS
                Name a business whose key competence is knowledge or
            c   connections.                                                                                                                                                                                                                     6                                                                                                                           PS
                Identify local and regional tourism issues that involve more than
                one business or organization to determine the impact of each
        3       issue on several businesses/organizations.                                                                                                                                                                                       6                                                                                                                           PS
                Name one tourism development issue that currently or in the past
            a   has experienced political strife.                                                                                                                                                                                                6                                                                                                                           PS

                Name a transportation or infrastructure issue related to tourism &
            b   list business or organizations that would be affected.                                                                                                                                                                           6                                                                                                                           PS
V               TECHNICAL SKILLS: MARKETING                                                                                                                                                                                                      6                                                                                                                           PS
                Match customer needs, wants & expectations to the travel
    A           product to integrate discretionary travel options.                                                                                                                                                                               6                                                                                                                           PS
                Research the discretionary factors that influence travel decisions
        1       to create customer options.                                                                                                                                                                                                      6                                                                                                                           PS
            a   Identify economic factors influencing travel decisions.                                                                                                                                                                          6                                                                                                                           PS
            b   Identify social factors influencing travel decisions.                                                                                                                                                                            6                                                                                                                           PS
            c   Identify health & safety factors influencing travel decisions.                                                                                                                                                                   6                                                                                                                           PS

            d   Identify physical & mental factors influencing travel decisions.                                                                                                                                                                 6                                                                                                                           PS
                                                                                                                                                                                                 Customer Relations




                                                                                                                                                                                                                                               Travel and Tourism
                                                                                         4 = Exceeds criteria and/or able to




                                                                                                                                                                                                                                                                                                                 Baking and Pastry
                                                                                                                                                                                                                                                                                                                                                                  TS = Technical Standards




                                                                                                                                                                                                                                                                              Customer Service
                                                                                         teach task
                                                                                                                                                                                                                                                                                                                                                                  PS = Pathway Standards




                                                                                                                                                                                                                               Business Math
                                   Food Production / Services




                                                                                                                                                                                                                                                                                                 Basic Cookery
                                                                                         3 = Accomplishes task to criteria




                                                                                                                                                                                 Culinary Core
                                                                                                                               Food Production / Services




                                                                                                                                                                  Introduction
                                                                                         2 = Accomplishes task with help
                                                                                                                                                                                                                                                                                                                                                                  FS = Foundation Standards
                              12.9999 PERSONAL & CULINARY SERVICES                                                                                                                                                                                                                                                                                                C & E = Career & Employability




                                                                                                                                                                                                                                                                                                                                               Serv Safe
                                                                                         1 = Exposed to the task




                                                                                                                                                                                                                                                                    Finance




                                                                                                                                                                                                                                                                                                                                     History
                                                                                         N = Not exposed to task                                                                                                                                                                                                                                                  Standards




                                                                                                                                                                                                                      Pantry




                                                                                                                                                                                                                                                                                                                                                           Post
                                                                                                                                                            Pre
                                                                                           4      3       2      1      N                                   0       1              2                3                  4         5                6                  7           8                 9             10                  11        12          13
                 Learn customer preferences and limitations to create the best
         2       package for the vendor and the customer.                                                                                                                                                                                         6                                                                                                                           PS
             a   Plan effective trip or itinerary meet customer needs.                                                                                                                                                                            6                                                                                                                           PS
                 Identify an opportunity to sell up to great experiences for the
             b   guest and or revenue for the vendor.                                                                                                                                                                                             6                                                                                                                           PS
                 Study the various market sub-sectors and the general interests
     B           of each to design tourism promotional packages.                                                                                                                                                                                  6                                                                                                                           PS

                 Create promotional message to target the assets of the elements
         1       of a tourism experience to various market sub-sector members.                                                                                                                                                                    6                                                                                                                           PS
                 Name sub-sector determinants related to demographics and
             a   psychographics.                                                                                                                                                                                                                  6                                                                                                                           PS
                 Design an experience with one tourism asset for each of the sub-
             b   sectors.                                                                                                                                                                                                                         6                                                                                                                           PS
                 Identify key information elements to aid in targeting or
         2       modifying products for your audience.                                                                                                                                                                                            6                                                                                                                           PS

             a   Create a short guided tour or a tourism site for a set of visitors.                                                                                                                                                              6                                                                                                                           PS
             b   Plan a trip itinerary for at least two days.                                                                                                                                                                                     6                                                                                                                           PS

                 Evaluate various communication techniques & media venues &
                 select the effective manner to convey information to a target
                 audience such as the prospective customer, the general public, a
     C           disgruntled customer or a special needs population.                                                                                                                                                                              6                                                                                                                           PS

                 Communicate details and points of attractions with enthusiasm
         1       to engage the customer/guests in the tourism experience.                                                                                                                                                                         6                                                                                                                           PS
             a   Lead an exciting tour.                                                                                                                                                                                                           6                                                                                                                           PS
             b   Make a motivating presentation.                                                                                                                                                                                                  6                                                                                                                           PS
                 Host a tourism site to inspire a favorable reaction to the travel and
             c   tourism product(s) and service(s).                                                                                                                                                                                               6                                                                                                                           PS
             d   Write a compelling paragraph promoting a tourism product.                                                                                                                                                                        6                                                                                                                           PS
                 Utilize alternate media venues to promote the product or service
         2       to the customer/guest.                                                                                                                                                                                                           6                                                                                                                           PS
                 Identify the similar benefits or broadcast, print, electronic and
                 outdoor media to communicate messages to current and
             a   prospective customers.                                                                                                                                                                                                           6                                                                                                                           PS
                 Contrast the advantages of broadcast, print, electronic and
             b   outdoor media to communicate messages to current or                                                                                                                                                                              6                                                                                                                           PS
                 Utilize alternate communication services to assist customers
         3       with specialized needs.                                                                                                                                                                                                          6                                                                                                                           PS

             a   Identify a resource to help communicate with disabled travelers.                                                                                                                                                                 6                                                                                                                           PS
                 Identify a resource to help communicate with non-English
             b   speaking guests.                                                                                                                                                                                                                 6                                                                                                                           PS
                 Utilize tactful phraseology and communication to dispel
         4       misunderstanding or difficult situations.                                                                                                                                                                                        6                                                                                                                           PS
             a   Make a request of a guest without confrontation.                                                                                                                                                                                 6                                                                                                                           PS
                 Give directions to a frenzied, stressed, upset guest without insult
             b   or conflict prospective customers.                                                                                                                                                                                               6                                                                                                                           PS
VI               SYSTEMS                                                                                                                                                                                                                          6                                                                                                                           PS
                 Explore the types, structure, and career opportunities of the
     A           diverse operational units in the pathway.                                                                                                                                                                                        6                                                                                                                           PS
                 Research various operating units in the pathway to distinguish
         1       the particular characteristics of each venue.                                                                                                                                                                                    6                                                                                                                           PS
             a   List recreational venues.                                                                                                                                                                                                        6                                                                                                                           PS
             b   List attraction venues.                                                                                                                                                                                                          6                                                                                                                           PS
                 Outline unique organizational structure of various operation
         2       units to compare and contrast the venues.                                                                                                                                                                                        6                                                                                                                           PS
             a   Describe characteristics unique to each venue.                                                                                                                                                                                   6                                                                                                                           PS
             b   Describe characteristics common to each venue.                                                                                                                                                                                   6                                                                                                                           PS
                 Summarize unique career opportunities for each segment to
         3       gather occupational information for each venue.                                                                                                                                                                                  6                                                                                                                           PS
             a   List recreational careers.                                                                                                                                                                                                       6                                                                                                                           PS
             b   List amusement careers.                                                                                                                                                                                                          6                                                                                                                           PS
             c   List attraction careers.                                                                                                                                                                                                         6                                                                                                                           PS
                 Study admission procedures and traffic control issues to manage
     B           and control people, groups, and vehicles.                                                                                                                                                                                        6                                                                                                                           PS
                 Examine guest and group admission procedures to utilize
         1       guidelines for access control.                                                                                                                                                                                                   6                                                                                                                           PS
                 Identify which venues use ticket admission and how these tickets
             a   are collected.                                                                                                                                                                                                                   6                                                                                                                           PS
                 Identify which venues use membership and how the member is
             b   identified.                                                                                                                                                                                                                      6                                                                                                                           PS
             c   Explain how groups are handled differently in each case.                                                                                                                                                                         6                                                                                                                           PS
                 Examine traffic control issues as they apply to people and
         2       vehicles to alleviate congestion issues.                                                                                                                                                                                         6                                                                                                                           PS
             a   Plan for effective directions and parking of vehicles.                                                                                                                                                                           6                                                                                                                           PS
                                                                                                                                                                                                Customer Relations




                                                                                                                                                                                                                                              Travel and Tourism
                                                                                        4 = Exceeds criteria and/or able to




                                                                                                                                                                                                                                                                                                                Baking and Pastry
                                                                                                                                                                                                                                                                                                                                                                 TS = Technical Standards




                                                                                                                                                                                                                                                                             Customer Service
                                                                                        teach task
                                                                                                                                                                                                                                                                                                                                                                 PS = Pathway Standards




                                                                                                                                                                                                                              Business Math
                                   Food Production / Services




                                                                                                                                                                                                                                                                                                Basic Cookery
                                                                                        3 = Accomplishes task to criteria




                                                                                                                                                                                Culinary Core
                                                                                                                              Food Production / Services




                                                                                                                                                                 Introduction
                                                                                        2 = Accomplishes task with help
                                                                                                                                                                                                                                                                                                                                                                 FS = Foundation Standards
                              12.9999 PERSONAL & CULINARY SERVICES                                                                                                                                                                                                                                                                                               C & E = Career & Employability




                                                                                                                                                                                                                                                                                                                                              Serv Safe
                                                                                        1 = Exposed to the task




                                                                                                                                                                                                                                                                   Finance




                                                                                                                                                                                                                                                                                                                                    History
                                                                                        N = Not exposed to task                                                                                                                                                                                                                                                  Standards




                                                                                                                                                                                                                     Pantry




                                                                                                                                                                                                                                                                                                                                                          Post
                                                                                                                                                           Pre
                                                                                          4      3       2      1      N                                   0       1              2                3                  4         5                6                  7           8                 9             10                  11        12          13
                  Identify a situation where the number of guests would need to be
              b   controlled and list how this would be accomplished.                                                                                                                                                                            6                                                                                                                           PS
                  Evaluate the unique operational departments in each segment
                  to gain knowledge of the maintenance technology,
      C           merchandizing, program and product potential in each venue.                                                                                                                                                                    6                                                                                                                           PS
                  Examine maintenance issues requiring special training of
                  personnel to appreciate job demands and opportunities of each
          1       venue.                                                                                                                                                                                                                         6                                                                                                                           PS
              a   List maintenance issues unique to recreation.                                                                                                                                                                                  6                                                                                                                           PS
              b   List maintenance issues unique to amusements.                                                                                                                                                                                  6                                                                                                                           PS
              c   List maintenance issues unique to attractions.                                                                                                                                                                                 6                                                                                                                           PS
                  Summarize merchandising and retail outlet opportunities to
          2       predict types of products available.                                                                                                                                                                                           6                                                                                                                           PS
              a   Describe retail opportunities possible at each venue.                                                                                                                                                                          6                                                                                                                           PS

              b   List types of merchandise that may be available at each venue.                                                                                                                                                                 6                                                                                                                           PS
                  Research ideas needed to develop programs and/or products
          3       unique to each venue.                                                                                                                                                                                                          6                                                                                                                           PS
                  Explain the role history might play in developing
              a   programs/exhibits/events.                                                                                                                                                                                                      6                                                                                                                           PS

              b   Explain the role various animals have in exhibit development.                                                                                                                                                                  6                                                                                                                           PS
                  Explain how a theme might determine the types of
              c   products/services/events available.                                                                                                                                                                                            6                                                                                                                           PS
VII               SAFETY AND SECURITY                                                                                                                                                                                                            6                                                                                                                           PS
                  Achieve an awareness of safety and security issues unique to
                  each segment to provide appropriate safety and security
      A           measures.                                                                                                                                                                                                                      6                                                                                                                           PS
                  Research safety and security issues for guests unique to each
          1       venue to create safety guidelines.                                                                                                                                                                                             6                                                                                                                           PS
              a   List guest safety/security issues at recreation venues.                                                                                                                                                                        6                                                                                                                           PS
              b   List guest safety/security issues at amusement venues.                                                                                                                                                                         6                                                                                                                           PS
              c   List guest safety/security issues at attraction venues.                                                                                                                                                                        6                                                                                                                           PS
                  Research safety and security issues for employees unique to
          2       each venue to create safety guidelines.                                                                                                                                                                                        6                                                                                                                           PS
              a   List employee safety/security issues at recreation venues.                                                                                                                                                                     6                                                                                                                           PS
              b   List employee safety/security issues at amusement venues.                                                                                                                                                                      6                                                                                                                           PS
              c   List employee safety/security issues at attraction venues.                                                                                                                                                                     6                                                                                                                           PS
                  Achieve an awareness of safety and security issues unique to
                  hospitality and tourism to provide appropriate safety and
      B           security measures.                                                                                                                                                                                                             6                                                                                                                           PS
                  Study safety and security issues unique to each venue to create
          1       safety guidelines for guests.                                                                                                                                                                                                  6                                                                                                                           PS
              a   Detail guest safety/security issues at recreation facilities.                                                                                                                                                                  6                                                                                                                           PS
              b   Detail guest safety/security issues in amusement areas.                                                                                                                                                                        6                                                                                                                           PS
              c   Detail guest safety/security issues at attractions.                                                                                                                                                                            6                                                                                                                           PS
              d   Detail guest safety/security issues at gaming facilities.                                                                                                                                                                      6                                                                                                                           PS
                  Research safety and security issues unique to each venue to
          2       establish employee safety standards.                                                                                                                                                                                           6                                                                                                                           PS

              a   Specify employee safety/security issues at recreation facilities.                                                                                                                                                              6                                                                                                                           PS
              b   Specify employee safety/security issues at amusement areas.                                                                                                                                                                    6                                                                                                                           PS
              c   Specify employee safety/security issues at attractions.                                                                                                                                                                        6                                                                                                                           PS
              d   Specify employee safety/security issues at gaming facilities.                                                                                                                                                                  6                                                                                                                           PS
                  Examine equipment safety, functionality, and durability to
          3       protect guests and minimize replacement costs.                                                                                                                                                                                 6                                                                                                                           PS
                  List factors that affect safe and appropriate functioning of
              a   recreational equipment.                                                                                                                                                                                                        6                                                                                                                           PS
                  List factors that affect safe and appropriate functioning of
              b   amusement park equipment.                                                                                                                                                                                                      6                                                                                                                           PS
                  List factors that affect safe and appropriate functioning of
              c   educational attraction equipment.                                                                                                                                                                                              6                                                                                                                           PS
                  List factors that affect safe and appropriate functioning of
              d   museum exhibits and equipment.                                                                                                                                                                                                 6                                                                                                                           PS
                  List factors that affect safe and appropriate functioning of gaming
              e   equipment.                                                                                                                                                                                                                     6                                                                                                                           PS
                  Evaluate methods for equipment maintenance and repair to
          4       avoid downtime.                                                                                                                                                                                                                6                                                                                                                           PS
              a   List advantages for repairing on site.                                                                                                                                                                                         6                                                                                                                           PS
              b   List advantages of securing a technician from off-site.                                                                                                                                                                        6                                                                                                                           PS
              c   List factors to consider in selecting a technician.                                                                                                                                                                            6                                                                                                                           PS

              d   List the factors involved with preventive maintenance (time, cost).                                                                                                                                                            6                                                                                                                           PS

              e   List the factors involved with emergency repair (downtime, cost).                                                                                                                                                              6                                                                                                                           PS
                  Research and create a resource base using alternative plans,
                  proactive and reactive solutions to manage any emergency
      C           situation                                                                                                                                                                                                                      6                                                                                                                           PS
                                                                                                                                                                                                     Customer Relations




                                                                                                                                                                                                                                                   Travel and Tourism
                                                                                             4 = Exceeds criteria and/or able to




                                                                                                                                                                                                                                                                                                                     Baking and Pastry
                                                                                                                                                                                                                                                                                                                                                                      TS = Technical Standards




                                                                                                                                                                                                                                                                                  Customer Service
                                                                                             teach task
                                                                                                                                                                                                                                                                                                                                                                      PS = Pathway Standards




                                                                                                                                                                                                                                   Business Math
                                     Food Production / Services




                                                                                                                                                                                                                                                                                                     Basic Cookery
                                                                                             3 = Accomplishes task to criteria




                                                                                                                                                                                     Culinary Core
                                                                                                                                   Food Production / Services




                                                                                                                                                                      Introduction
                                                                                             2 = Accomplishes task with help
                                                                                                                                                                                                                                                                                                                                                                      FS = Foundation Standards
                                12.9999 PERSONAL & CULINARY SERVICES                                                                                                                                                                                                                                                                                                  C & E = Career & Employability




                                                                                                                                                                                                                                                                                                                                                   Serv Safe
                                                                                             1 = Exposed to the task




                                                                                                                                                                                                                                                                        Finance




                                                                                                                                                                                                                                                                                                                                         History
                                                                                             N = Not exposed to task                                                                                                                                                                                                                                                  Standards




                                                                                                                                                                                                                          Pantry




                                                                                                                                                                                                                                                                                                                                                               Post
                                                                                                                                                                Pre
                                                                                               4      3       2      1      N                                   0       1              2                3                  4         5                6                  7           8                 9             10                  11        12          13
                   Formulate methods of resolution and/or alternatives to
           1       potential safety hazards.                                                                                                                                                                                                          6                                                                                                                           PS

                   Create a proactive solution to address common safety hazards
               a   including lighting, sound, surface areas, political and social climate.                                                                                                                                                            6                                                                                                                           PS

               b   Create a reactive solution to guests' exposure to a health hazard.                                                                                                                                                                 6                                                                                                                           PS

               c   Suggest ways to manage guests and groups facing safety hazards.                                                                                                                                                                    6                                                                                                                           PS
                   Develop and role play mock emergency situations demonstrating
               d   caution and good judgment.                                                                                                                                                                                                         6                                                                                                                           PS
                   Research sources to utilize in various emergency situations for
           2       self, co-workers and customer/guest.                                                                                                                                                                                               6                                                                                                                           PS
               a   Detail three resources for assistance with communication.                                                                                                                                                                          6                                                                                                                           PS
               b   Name the most common source for criminal assistance.                                                                                                                                                                               6                                                                                                                           PS
               c   Name a resource for assistance with environmental issues.                                                                                                                                                                          6                                                                                                                           PS
               d   List a source for assistance with legal issues.                                                                                                                                                                                    6                                                                                                                           PS

               e   List two sources for assistance with medical or social services.                                                                                                                                                                   6                                                                                                                           PS
                   Review safety and security issues to establish procedures for
       D           customer education.                                                                                                                                                                                                                6                                                                                                                           PS
                   Examine & disseminate information to help customers deal with
           1       potential safety hazards & security issues.                                                                                                                                                                                        6                                                                                                                           PS
               a   Collect safety and security information relevant to the venue.                                                                                                                                                                     6                                                                                                                           PS
               b   Display safety and security information and materials.                                                                                                                                                                             6                                                                                                                           PS
                   Distribute safety and security information appropriately to
               c   customer/guest.                                                                                                                                                                                                                    6                                                                                                                           PS
VIII               ADMISSIONS                                                                                                                                                                                                                         6                                                                                                                           PS
                   Study admission procedures to manage and control individuals
       A           and groups.                                                                                                                                                                                                                        6                                                                                                                           PS
                   Examine guest and group admission mediums to utilize
           1       guidelines for access control.                                                                                                                                                                                                     6                                                                                                                           PS
                   Identify which venues use ticket admission and methods of
               a   collection.                                                                                                                                                                                                                        6                                                                                                                           PS
                   Identify which venues use membership and method of
               b   identification.                                                                                                                                                                                                                    6                                                                                                                           PS
               c   Explain how groups are handled differently in each case.                                                                                                                                                                           6                                                                                                                           PS
                   Research various methods of ticket allocation to control
           2       admission.                                                                                                                                                                                                                         6                                                                                                                           PS
               a   List methods of allocating tickets by season, month and day.                                                                                                                                                                       6                                                                                                                           PS
                   Describe considerations for allocating adult, children and senior
               b   tickets.                                                                                                                                                                                                                           6                                                                                                                           PS
                   Explore the different ticket sales options to establish best
       B           practices.                                                                                                                                                                                                                         6                                                                                                                           PS
                   Research various methods of ticket pricing and sales to maximize
           1       sales.                                                                                                                                                                                                                             6                                                                                                                           PS
                   Identify the factors necessary to consider when setting ticket
               a   prices.                                                                                                                                                                                                                            6                                                                                                                           PS
               b   List the various methods of selling tickets.                                                                                                                                                                                       6                                                                                                                           PS
                   Explore the types and structure of admission ticket channels to
           2       distribute tickets.                                                                                                                                                                                                                6                                                                                                                           PS
               a   List ways to allocate tickets for sale.                                                                                                                                                                                            6                                                                                                                           PS
               b   List ways to distribute tickets for delivery.                                                                                                                                                                                      6                                                                                                                           PS
                   Examine traffic control issues as they apply to people and
       C           vehicles to alleviate congestion issues.                                                                                                                                                                                           6                                                                                                                           PS
           1       Study traffic control issues to manage vehicles.                                                                                                                                                                                   6                                                                                                                           PS
               a   Plan for effective directions and parking of vehicles.                                                                                                                                                                             6                                                                                                                           PS
                   Identify a situation where the number of guests would need to be
               b   controlled and list how this would be accomplished.                                                                                                                                                                                6                                                                                                                           PS
                   Evaluate the types of information and directions guest would
       D           need at entry to be familiar with their surroundings.                                                                                                                                                                              6                                                                                                                           PS
                   Gather information about an entire facility to distribute to the
           1       guests.                                                                                                                                                                                                                            6                                                                                                                           PS
               a   List all locations a guest would need to know.                                                                                                                                                                                     6                                                                                                                           PS
               b   Describe the guest use of each area.                                                                                                                                                                                               6                                                                                                                           PS
                   Identify the schedule opening and closing for each area of the
               c   facility (day/seasons).                                                                                                                                                                                                            6                                                                                                                           PS
               d   Give a short history or background of the facility if relevant.                                                                                                                                                                    6                                                                                                                           PS
                   Gather maps and diagrams of a facility to distribute to the
           2       guests.                                                                                                                                                                                                                            6                                                                                                                           PS
               a   Describe how a guest would travel through the facility.                                                                                                                                                                            6                                                                                                                           PS
                   List critical locations such as restrooms, telephones, ATMs and first
               b   aid stations.                                                                                                                                                                                                                      6                                                                                                                           PS
                   Determine information needed to serve guests from non-public
           3       sources and locations.                                                                                                                                                                                                             6                                                                                                                           PS
                   List information a guest might need that they may not have
               a   accessed.                                                                                                                                                                                                                          6                                                                                                                           PS
                                                                                                                                                                                                Customer Relations




                                                                                                                                                                                                                                              Travel and Tourism
                                                                                        4 = Exceeds criteria and/or able to




                                                                                                                                                                                                                                                                                                                Baking and Pastry
                                                                                                                                                                                                                                                                                                                                                                 TS = Technical Standards




                                                                                                                                                                                                                                                                             Customer Service
                                                                                        teach task
                                                                                                                                                                                                                                                                                                                                                                 PS = Pathway Standards




                                                                                                                                                                                                                              Business Math
                                  Food Production / Services




                                                                                                                                                                                                                                                                                                Basic Cookery
                                                                                        3 = Accomplishes task to criteria




                                                                                                                                                                                Culinary Core
                                                                                                                              Food Production / Services




                                                                                                                                                                 Introduction
                                                                                        2 = Accomplishes task with help
                                                                                                                                                                                                                                                                                                                                                                 FS = Foundation Standards
                             12.9999 PERSONAL & CULINARY SERVICES                                                                                                                                                                                                                                                                                                C & E = Career & Employability




                                                                                                                                                                                                                                                                                                                                              Serv Safe
                                                                                        1 = Exposed to the task




                                                                                                                                                                                                                                                                   Finance




                                                                                                                                                                                                                                                                                                                                    History
                                                                                        N = Not exposed to task                                                                                                                                                                                                                                                  Standards




                                                                                                                                                                                                                     Pantry




                                                                                                                                                                                                                                                                                                                                                          Post
                                                                                                                                                           Pre
                                                                                          4      3       2      1      N                                   0       1              2                3                  4         5                6                  7           8                 9             10                  11        12          13
                 List non-public locations a customer service person would need as
             b   a resource.                                                                                                                                                                                                                     6                                                                                                                           PS

         4       Summarize the policies and procedures to provide guest safety.                                                                                                                                                                  6                                                                                                                           PS
                 Describe policies about items such as: backpacks, strollers,
                 wheelchairs, packages, high heels, etc, that would minimize
             a   damage and safety in an attraction or amusement setting.                                                                                                                                                                        6                                                                                                                           PS
             b   Identify emergency evacuation routes.                                                                                                                                                                                           6                                                                                                                           PS
IX               MARKETING                                                                                                                                                                                                                       6                                                                                                                           PS
                 Evaluate the unique operational departments in hospitality and
                 tourism to develop marketing strategies in recreation,
     A           amusements, and attractions.                                                                                                                                                                                                    6                                                                                                                           PS
                 Describe the use of market segmentation to design marketing
         1       plans.                                                                                                                                                                                                                          6                                                                                                                           PS
             a   List the groups or demographics of the groups to be targeted.                                                                                                                                                                   6                                                                                                                           PS
             b   Describe how this factor affects the marketing strategies.                                                                                                                                                                      6                                                                                                                           PS
         2       Describe the impact of seasonality to design marketing plans.                                                                                                                                                                   6                                                                                                                           PS
             a   List what seasons are most popular for each venue.                                                                                                                                                                              6                                                                                                                           PS
             b   Give a scenario of a "worst" season.                                                                                                                                                                                            6                                                                                                                           PS
                 Describe the ways to incorporate a loyalty program into the
         3       marketing plan.                                                                                                                                                                                                                 6                                                                                                                           PS
             a   List ways to entice the customer to return.                                                                                                                                                                                     6                                                                                                                           PS

             b   Give methods to convince customers to refer others to the facility.                                                                                                                                                             6                                                                                                                           PS
                 Describe collaboration with other entities to provide an inclusive
         4       product or service.                                                                                                                                                                                                             6                                                                                                                           PS
             a   Detail ways to set-up a marketing partnership.                                                                                                                                                                                  6                                                                                                                           PS
                 Describe the process to create a tourism experience package with
             b   other businesses.                                                                                                                                                                                                               6                                                                                                                           PS
                 Examine avenues to expose the public to a new product or
         5       service.                                                                                                                                                                                                                        6                                                                                                                           PS
             a   List methods to announce a new product to the public.                                                                                                                                                                           6                                                                                                                           PS
                 List ways to communicate a new product or service to current
             b   customers.                                                                                                                                                                                                                      6                                                                                                                           PS
                 Study the different venues in hospitality & tourism to gain
     B           knowledge of merchandizing, program & product potential                                                                                                                                                                         6                                                                                                                           PS
                 Summarize merchandizing and retail outlet opportunities to
         1       predict types of available products.                                                                                                                                                                                            6                                                                                                                           PS
             a   Describe retail opportunities possible at each venue.                                                                                                                                                                           6                                                                                                                           PS

             b   List types of merchandise that may be available at each venue.                                                                                                                                                                  6                                                                                                                           PS
                 Research ideas needed to develop programs and/or products
         2       unique to each venue.                                                                                                                                                                                                           6                                                                                                                           PS
                 Explain the role history might play in developing
             a   programs/exhibits/events.                                                                                                                                                                                                       6                                                                                                                           PS

             b   Explain the role various animals have in exhibit development.                                                                                                                                                                   6                                                                                                                           PS
                 Explain how a theme might determine the types of
             c   products/services/events available.                                                                                                                                                                                             6                                                                                                                           PS
X                OPERATIONS                                                                                                                                                                                                                      6                                                                                                                           PS
                 Explore the types, structure, & career opportunities of
                 recreation, amusements, & attractions to gain awareness of the
     A           diverse operational units in hospitality & tourism.                                                                                                                                                                             6                                                                                                                           PS
                 Study various operating methods of a recreational facility to
         1       distinguish the particular characteristics of recreation.                                                                                                                                                                       6                                                                                                                           PS
                 List three ways to organize a business to provide recreational
             a   options for guests.                                                                                                                                                                                                             6                                                                                                                           PS
             b   Describe the benefits and disadvantages of each method.                                                                                                                                                                         6                                                                                                                           PS
             c   Name various types of recreation facilities.                                                                                                                                                                                    6                                                                                                                           PS
         2       Outline various operational methods to utilize at a museum.                                                                                                                                                                     6                                                                                                                           PS
             a   List three ways to organize a museum.                                                                                                                                                                                           6                                                                                                                           PS
             b   Detail the benefits and disadvantages of each method.                                                                                                                                                                           6                                                                                                                           PS
             c   Name various types of museums.                                                                                                                                                                                                  6                                                                                                                           PS
         3       Outline various methods to operate an attraction.                                                                                                                                                                               6                                                                                                                           PS

             a   Name two business methods for operating a historic attractions.                                                                                                                                                                 6                                                                                                                           PS
             b   List three methods for operating an amusement attraction.                                                                                                                                                                       6                                                                                                                           PS
                 List three business methods for operating an educational
             c   attraction.                                                                                                                                                                                                                     6                                                                                                                           PS
             d   Describe the benefits and disadvantages of each method.                                                                                                                                                                         6                                                                                                                           PS
         4       Explain various methods to operate a casino or gaming facility.                                                                                                                                                                 6                                                                                                                           PS
             a   Detail characteristics unique to the gaming venue.                                                                                                                                                                              6                                                                                                                           PS

             b   Describe the organizational requirements for operating a casino.                                                                                                                                                                6                                                                                                                           PS
                 List the benefits and disadvantages such as management would
             c   encounter.                                                                                                                                                                                                                      6                                                                                                                           PS

         5       Evaluate the "Design Day Specifications" to best utilize a facility.                                                                                                                                                            6                                                                                                                           PS
                                                                                                                                                                                            Customer Relations




                                                                                                                                                                                                                                          Travel and Tourism
                                                                                    4 = Exceeds criteria and/or able to




                                                                                                                                                                                                                                                                                                            Baking and Pastry
                                                                                                                                                                                                                                                                                                                                                             TS = Technical Standards




                                                                                                                                                                                                                                                                         Customer Service
                                                                                    teach task
                                                                                                                                                                                                                                                                                                                                                             PS = Pathway Standards




                                                                                                                                                                                                                          Business Math
                                  Food Production / Services




                                                                                                                                                                                                                                                                                            Basic Cookery
                                                                                    3 = Accomplishes task to criteria




                                                                                                                                                                            Culinary Core
                                                                                                                          Food Production / Services




                                                                                                                                                             Introduction
                                                                                    2 = Accomplishes task with help
                                                                                                                                                                                                                                                                                                                                                             FS = Foundation Standards
                             12.9999 PERSONAL & CULINARY SERVICES                                                                                                                                                                                                                                                                                            C & E = Career & Employability




                                                                                                                                                                                                                                                                                                                                          Serv Safe
                                                                                    1 = Exposed to the task




                                                                                                                                                                                                                                                               Finance




                                                                                                                                                                                                                                                                                                                                History
                                                                                    N = Not exposed to task                                                                                                                                                                                                                                                  Standards




                                                                                                                                                                                                                 Pantry




                                                                                                                                                                                                                                                                                                                                                      Post
                                                                                                                                                       Pre
                                                                                      4      3       2      1      N                                   0       1              2                3                  4         5                6                  7           8                 9             10                  11        12          13
            a   List the factors that influence the capacity of the facility.                                                                                                                                                                6                                                                                                                           PS

            b   Name the factors that influence the attendance of your customers.                                                                                                                                                            6                                                                                                                           PS

                Cite the methods of adjusting the design of a facility to
            c   accommodate the normal day, a slow day, & a super busy day.                                                                                                                                                                  6                                                                                                                           PS
                Summarize unique career opportunities in hospitality & tourism
        6       to gather occupational information for each venue.                                                                                                                                                                           6                                                                                                                           PS
            a   List recreation careers.                                                                                                                                                                                                     6                                                                                                                           PS
            b   List amusement careers.                                                                                                                                                                                                      6                                                                                                                           PS
            c   List attraction careers.                                                                                                                                                                                                     6                                                                                                                           PS
            d   List gaming careers.                                                                                                                                                                                                         6                                                                                                                           PS
                                Hospitality and Tourism Foundations                                                                                    Pre     1              2                3                  4         5                6                  7           8                 9             10                  11        12          Post               FS
I               01 ACADEMIC FOUNDATIONS                                                                                                                 1                                                                   5                6                                                                                  11                                       FS
                Study and use basic academic skills to perform effectively in the
    A           workplace.                                                                                                                                                                                                  5                                                                                                                                            FS
                Apply mathematical, reading and writing skills necessary to
        1       perform job tasks in the hospitality & tourism industry.                                                                                                                                                    5                                                                                                                                            FS
            a   Read and comprehend work related materials.                                                                                                                                                                 5                                                                                                                                            FS
            b   Read and follow instructions to perform a task.                                                                                                                                                             5                                                                                                                                            FS

                Perform basic mathematical functions including use of decimals,
            c   fractions, percentages, formulas and methods of measurements.                                                                                                                                               5                                                                                                                                            FS
            d   Perform basic accounting procedures.                                                                                                                                                                        5                                                                                                                                            FS
                Perform written tasks including filling out forms and writing
            e   reports.                                                                                                                                                                                                    5                                                                                                                                            FS
                Study the elements of marketing techniques used in various
                types of hospitality & tourism establishments to gain familiarity
    B           with all venues.                                                                                                                                                                                                                                                                                                11                                       FS
                Achieve a familiarity with marketing techniques used in the
        1       hospitality & tourism industry to sell a product or service.                                                                                                                                                                                                                                                    11                                       FS
            a   Identify the elements of marketing.                                                                                                                                                                                                                                                                             11                                       FS
            b   Compare/contrast different marketing packets.                                                                                                                                                                                                                                                                   11                                       FS
            c   Develop strategies for making a sale.                                                                                                                                                                                                                                                                           11                                       FS
                Study and synthesize information from cultural diversity and
                geographical studies to appreciate their importance in
    C           developing product and services.                                                                                                                                                                                             6                                                                                  11                                       FS
                Identify the components of cultural diversity and geographical
                studies to appreciate their importance in developing product
        1       and services.                                                                                                                                                                                                                                                                                                   11                                       FS
            a   Define culture and cultural diversity.                                                                                                                                                                                                                                                                          11                                       FS
                Categorize components of culture including religious customs,
            b   dietary habits and traditions.                                                                                                                                                                                                                                                                                  11                                       FS
                Give examples of how culture is relevant to the hospitality and
            c   tourism industry.                                                                                                                                                                                                                                                                                               11                                       FS
            d   Design a method of increasing multicultural awareness.                                                                                                                                                                                                                                                          11                                       FS
                Identify the elements of geography that affect the hospitality &
        2       tourism industry to aid in customer service.                                                                                                                                                                                 6                                                                                                                           FS

                Articulate the relevance of geography to hospitality and tourism
            a   including natural resources, climate, landforms and time zones.                                                                                                                                                              6                                                                                                                           FS
                Identify the major countries important to the industry for
            b   importing goods.                                                                                                                                                                                                             6                                                                                                                           FS
                Apply the concepts of weather and climate to hospitality
            c   situations.                                                                                                                                                                                                                  6                                                                                                                           FS
                Study and synthesize the effects of the economy on the
                hospitality & tourism industry to apply appropriate strategies in
    D           developing products or services.                                                                                                                                                                                             6                                                                                                                           FS
                Summarize how to use the "state of the economy" to plan
        1       products and service.                                                                                                                                                                                                        6                                                                                                                           FS
            a   Define currency and the exchange rate.                                                                                                                                                                                       6                                                                                                                           FS
                Define economics as it applies to the hospitality and tourism
            b   industry.                                                                                                                                                                                                                    6                                                                                                                           FS
                Generalize the effects that supply and demand has on the
            c   hospitality and tourism industry.                                                                                                                                                                                            6                                                                                                                           FS
                Explain the importance of the hospitality and tourism industry to
            d   the U.S. economy.                                                                                                                                                                                                            6                                                                                                                           FS
                Explain effects of changes in taxation on hospitality & tourism
            e   industry.                                                                                                                                                                                                                    6                                                                                                                           FS
                Study the elements of management styles used in various types
                of hospitality & tourism establishments to gain familiarity with
    E           all venues.                                                                                                                                                                                                                  6                                                                                                                           FS
                Examine management styles of different organizational
        1       structures to learn best practices for each style.                                                                                                                                                                           6                                                                                                                           FS
                Define industry management terms including, yield, yield
                management, no-show, discount inventory control,
            a   overbookingand spoilage.                                                                                                                                                                                                     6                                                                                                                           FS
                                                                                                                                                                                                  Customer Relations




                                                                                                                                                                                                                                                Travel and Tourism
                                                                                          4 = Exceeds criteria and/or able to




                                                                                                                                                                                                                                                                                                                  Baking and Pastry
                                                                                                                                                                                                                                                                                                                                                                   TS = Technical Standards




                                                                                                                                                                                                                                                                               Customer Service
                                                                                          teach task
                                                                                                                                                                                                                                                                                                                                                                   PS = Pathway Standards




                                                                                                                                                                                                                                Business Math
                                   Food Production / Services




                                                                                                                                                                                                                                                                                                  Basic Cookery
                                                                                          3 = Accomplishes task to criteria




                                                                                                                                                                                  Culinary Core
                                                                                                                                Food Production / Services




                                                                                                                                                                   Introduction
                                                                                          2 = Accomplishes task with help
                                                                                                                                                                                                                                                                                                                                                                   FS = Foundation Standards
                              12.9999 PERSONAL & CULINARY SERVICES                                                                                                                                                                                                                                                                                                 C & E = Career & Employability




                                                                                                                                                                                                                                                                                                                                                Serv Safe
                                                                                          1 = Exposed to the task




                                                                                                                                                                                                                                                                     Finance




                                                                                                                                                                                                                                                                                                                                      History
                                                                                          N = Not exposed to task                                                                                                                                                                                                                                                  Standards




                                                                                                                                                                                                                       Pantry




                                                                                                                                                                                                                                                                                                                                                            Post
                                                                                                                                                             Pre
                                                                                            4      3       2      1      N                                   0       1              2                3                  4         5                6                  7           8                 9             10                  11        12          13
                 Compare/contrast management of different organizational
                 structures including independently owned, chain affiliated and
             b   corporations in the industry.                                                                                                                                                                                                     6                                                                                                                           FS
II               COMMUNICATIONS                                                                                                                                                     2                3                                                                            8                                                   11                                       FS
                 Use good oral and written communication skills to create, express
     A           and interpret information.                                                                                                                                                                                                                                       8                                                                                            FS
                 Apply active listening skills in obtaining and clarifying
         1       information.                                                                                                                                                                                                                                                     8                                                                                            FS
             a   Determine familiarity of discussion.                                                                                                                                                                                                                             8                                                                                            FS
             b   Differentiate between hearing and listening.                                                                                                                                                                                                                     8                                                                                            FS
             c   Evaluate different styles of listening.                                                                                                                                                                                                                          8                                                                                            FS
                 Identify the effects of physical, social, and psychological factors on
             d   ability to listen.                                                                                                                                                                                                                                               8                                                                                            FS
             e   Demonstrate the role of good listening skills in job success.                                                                                                                                                                                                    8                                                                                            FS
             f   Explain the message given.                                                                                                                                                                                                                                       8                                                                                            FS
                 Respond with restatement and clarification techniques to clarify
         2       information.                                                                                                                                                                                                                                                     8                                                                                            FS
             a   Ask questions to seek or confirm understanding.                                                                                                                                                                                                                  8                                                                                            FS
             b   Paraphrase or repeat information.                                                                                                                                                                                                                                8                                                                                            FS
             c   Record or summarize information in written notes.                                                                                                                                                                                                                8                                                                                            FS
                 Follow directions and/or respond in a positive way with clear,
             d   concise comments.                                                                                                                                                                                                                                                8                                                                                            FS
                 Interpret verbal and nonverbal behaviors to enhance
     B           communication with co-workers and customers/guests.                                                                                                                                 3                                                                                                                                                                         FS
                 Interpret verbal and nonverbal behaviors to enhance
         1       communication with co-workers and customers/guests.                                                                                                                                 3                                                                                                                                                                         FS
             a   Speak and understand English or required language.                                                                                                                                  3                                                                                                                                                                         FS
             b   Present comfortable tone in speaking with people.                                                                                                                                   3                                                                                                                                                                         FS
             c   Identify verbal cues.                                                                                                                                                               3                                                                                                                                                                         FS
             d   Communicate clearly and concisely to co-workers and others.                                                                                                                         3                                                                                                                                                                         FS
             e   Explain messages conveyed by verbal behaviors.                                                                                                                                      3                                                                                                                                                                         FS
         2       Interpret nonverbal behaviors to enhance communication.                                                                                                                             3                                                                                                                                                                         FS
             a   Identify nonverbal cues.                                                                                                                                                            3                                                                                                                                                                         FS
                 Observe eye contact, facial expressions, posture, gestures, and
             b   other body language.                                                                                                                                                                3                                                                                                                                                                         FS
             c   Explain message conveyed by nonverbal behaviors                                                                                                                                                                                                                                                                                                               FS
                 Design all communications to exhibit professionalism in attitude,
     C           initiative, respect to others, and commitment.                                                                                                                                                                                                                   8                                                                                            FS
         1       Apply proper etiquette in all customer contacts.                                                                                                                                                                                                                 8                                                                                            FS
             a   Use correct phone etiquette.                                                                                                                                                                                                                                     8                                                                                            FS
             b   Diffuse dissatisfaction scenarios professionally.                                                                                                                                                                                                                8                                                                                            FS
             c   Provide constructive feedback and reinforcement.                                                                                                                                                                                                                 8                                                                                            FS
             d   Devise strategies for maximizing customer satisfaction.                                                                                                                                                                                                          8                                                                                            FS
                 Utilize tactful phraseology and communication to dispel
         2       misunderstandings or difficult situations.                                                                                                                                                                                                                       8                                                                                            FS
             a   Make a request of a guest/customer without confrontation.                                                                                                                                                                                                        8                                                                                            FS
                 Give directions to a frenzied, stressed, upset guest/customer
             b   without insult or conflict.                                                                                                                                                                                                                                      8                                                                                            FS
                 Comprehend and use reading strategies to learn meaning,
     D           technical concepts, vocabulary, and follow directions.                                                                                                             2                                                                                                                                                                                          FS
                 Use purpose as a context to select reading strategies and read
         1       text.                                                                                                                                                              2                                                                                                                                                                                          FS
             a   Identify purpose of text.                                                                                                                                          2                                                                                                                                                                                          FS
             b   Identify complexity of text.                                                                                                                                       2                                                                                                                                                                                          FS
                 Use at least one reading strategy (skimming, reading for detail,
                 reading for meaning and critical analysis) for selected reading and
             c   describe why you selected that strategy.                                                                                                                           2                                                                                                                                                                                          FS
                 Analyze information read to learn meaning, technical concepts,
         2       vocabulary, and follow directions.                                                                                                                                 2                                                                                                                                                                                          FS

             a   Determine relevance, accuracy and appropriateness to purpose.                                                                                                      2                                                                                                                                                                                          FS
             b   Integrate information with prior knowledge.                                                                                                                        2                                                                                                                                                                                          FS
             c   Identify complexities and discrepancies in information.                                                                                                            2                                                                                                                                                                                          FS
                 Analyze information presented in a variety of formats such as
             d   tables, lists, and figures.                                                                                                                                        2                                                                                                                                                                                          FS
                 Interpret, transcribe and communicate information, data, and
                 observations to apply information learned from reading to
         3       actual practice.                                                                                                                                                   2                                                                                                                                                                                          FS
             a   Explain meaning of new terms, vocabulary and concepts.                                                                                                             2                                                                                                                                                                                          FS
             b   Interpret technical materials used.                                                                                                                                2                                                                                                                                                                                          FS
                 Write specific steps for applying information learned to task or
             c   new situation.                                                                                                                                                     2                                                                                                                                                                                          FS
                 Write set of directions for others sharing information learned and
             d   applying that to task or new situation.                                                                                                                            2                                                                                                                                                                                          FS
                 Locate, organize & reference written information from various
     E           sources to communicate with co-workers & clients.                                                                                           0                                                                                                                                                                                                                 FS
                 Locate written information to communicate with co-workers and
         1       clients/participants.                                                                                                                       0                                                                                                                                                                                                                 FS
                                                                                                                                                                                           Customer Relations




                                                                                                                                                                                                                                         Travel and Tourism
                                                                                   4 = Exceeds criteria and/or able to




                                                                                                                                                                                                                                                                                                           Baking and Pastry
                                                                                                                                                                                                                                                                                                                                                            TS = Technical Standards




                                                                                                                                                                                                                                                                        Customer Service
                                                                                   teach task
                                                                                                                                                                                                                                                                                                                                                            PS = Pathway Standards




                                                                                                                                                                                                                         Business Math
                             Food Production / Services




                                                                                                                                                                                                                                                                                           Basic Cookery
                                                                                   3 = Accomplishes task to criteria




                                                                                                                                                                           Culinary Core
                                                                                                                         Food Production / Services




                                                                                                                                                            Introduction
                                                                                   2 = Accomplishes task with help
                                                                                                                                                                                                                                                                                                                                                            FS = Foundation Standards
                        12.9999 PERSONAL & CULINARY SERVICES                                                                                                                                                                                                                                                                                                C & E = Career & Employability




                                                                                                                                                                                                                                                                                                                                         Serv Safe
                                                                                   1 = Exposed to the task




                                                                                                                                                                                                                                                              Finance




                                                                                                                                                                                                                                                                                                                               History
                                                                                   N = Not exposed to task                                                                                                                                                                                                                                                  Standards




                                                                                                                                                                                                                Pantry




                                                                                                                                                                                                                                                                                                                                                     Post
                                                                                                                                                      Pre
                                                                                     4      3       2      1      N                                   0       1              2                3                  4         5                6                  7           8                 9             10                  11        12          13
        a   Identify topic.                                                                                                                           0                                                                                                                                                                                                                 FS
            Conduct search of information using card catalog, keywords,
        b   and/or search engines.                                                                                                                    0                                                                                                                                                                                                                 FS

        c   Locate variety of resources such as books, journals, and magazines.                                                                       0                                                                                                                                                                                                                 FS

        d   Locate information from electronic forms including the Internet.                                                                          0                                                                                                                                                                                                                 FS

    2       Organize information to use in written and oral communications.                                                                           0                                                                                                                                                                                                                 FS
        a   Read and take notes from selected resources.                                                                                              0                                                                                                                                                                                                                 FS
            Prepare outline that emphasizes major points with supporting
        b   data.                                                                                                                                     0                                                                                                                                                                                                                 FS
        c   Present information in organized, easy-to-follow manner.                                                                                  0                                                                                                                                                                                                                 FS
            Document the source and proper reference to use in written
    3       information.                                                                                                                              0                                                                                                                                                                                                                 FS
        a   Prepare a bibliography.                                                                                                                   0                                                                                                                                                                                                                 FS
        b   Footnote excerpts and quotations.                                                                                                         0                                                                                                                                                                                                                 FS

        c   Follow rules and regulations relating to plagiarism and copyright.                                                                        0                                                                                                                                                                                                                 FS
            Use correct grammar, punctuation and terminology to write and
F           edit documents.                                                                                                                           0                                                                                                                                                                        11                                       FS
            Compose multi-paragraph writing clearly, succinctly, and
    1       accurately to reflect professionalism in written documents.                                                                               0                                                                                                                                                                                                                 FS
        a   Organize and arrange information for effective coherence.                                                                                 0                                                                                                                                                                                                                 FS
        b   Report relevant information in order of occurrence.                                                                                       0                                                                                                                                                                                                                 FS
        c   Interpret information, data, and observations correctly.                                                                                  0                                                                                                                                                                                                                 FS
        d   Present main ideas and supporting facts.                                                                                                  0                                                                                                                                                                                                                 FS
            Use description of audience and purpose to prepare written
    2       documents including forms, reports, and data sheets.                                                                                      0                                                                                                                                                                                                                 FS
        a   Use technical terms and concepts.                                                                                                         0                                                                                                                                                                                                                 FS
        b   Incorporate and use references effectively and accurately.                                                                                0                                                                                                                                                                                                                 FS
        c   Report objective and/or subjective information.                                                                                           0                                                                                                                                                                                                                 FS
            Use correct grammar, spelling, punctuation and capitalization to
    3       prepare written documents.                                                                                                                0                                                                                                                                                                                                                 FS
        a   Use correct grammar and sentence structure.                                                                                               0                                                                                                                                                                                                                 FS
        b   Use correct spelling.                                                                                                                     0                                                                                                                                                                                                                 FS
        c   Use correct punctuation and capitalization.                                                                                               0                                                                                                                                                                                                                 FS
            Use computer skills to design and develop written materials and
    4       supporting visual aids.                                                                                                                                                                                                                                                                                            11                                       FS
            Use word processing software to develop text, charts, graphs or
        a   figures correctly.                                                                                                                                                                                                                                                                                                 11                                       FS

        b   Use presentation software to prepare visual support materials.                                                                                                                                                                                                                                                     11                                       FS
            Format written documents with correct font and layout for easy
        c   reading.                                                                                                                                                                                                                                                                                                           11                                       FS
            Use appropriate resources and techniques to develop and
G           deliver formal and informal presentations.                                                                                                0                                                                                                                                                                                                                 FS
            Use description of audience and purpose to prepare oral
    1       presentation.                                                                                                                             0                                                                                                                                                                                                                 FS
        a   Know subject matter.                                                                                                                      0                                                                                                                                                                                                                 FS
            Identify characteristics of the audience and adjust to their ability
        b   to understand.                                                                                                                            0                                                                                                                                                                                                                 FS
        c   Use technical terms and concepts correctly.                                                                                               0                                                                                                                                                                                                                 FS
            Use proper organization and structure to achieve coherence of
        d   major points.                                                                                                                             0                                                                                                                                                                                                                 FS
            Identify and prepare media and visual aids to complement an
    2       oral presentation.                                                                                                                        0                                                                                                                                                                                                                 FS
            Identify media and visual aids appropriate to understanding of
        a   topic.                                                                                                                                    0                                                                                                                                                                                                                 FS
            Prepare visual aids and support materials for easy viewing and
        b   without error.                                                                                                                            0                                                                                                                                                                                                                 FS
            Operate any equipment used with support materials smoothly and
        c   efficiently.                                                                                                                              0                                                                                                                                                                                                                 FS

    3       Deliver presentation to sustain listener's attention and interest.                                                                        0                                                                                                                                                                                                                 FS
        a   Deliver presentation without grammatical error.                                                                                           0                                                                                                                                                                                                                 FS
        b   Speak clearly with appropriate volume, rate and gestures.                                                                                 0                                                                                                                                                                                                                 FS

            Use support materials in the presentation that enhance the
        c   understanding of the topic and the interest level of the audience.                                                                        0                                                                                                                                                                                                                 FS
        d   Evaluate listeners' interest and receptiveness.                                                                                           0                                                                                                                                                                                                                 FS
            Use verbal and nonverbal feedback strategies to engage discussion
        e   and adjust message and delivery.                                                                                                          0                                                                                                                                                                                                                 FS
        f   Respond to questions and comments on presentation.                                                                                        0                                                                                                                                                                                                                 FS
        g   Explain message conveyed by nonverbal behaviors.                                                                                          0                                                                                                                                                                                                                 FS
            Interpret and use tables, charts and figures to support written
H           and oral communication.                                                                                                                   0                                                                                                                    8                                                                                            FS
                                                                                                                                                                                                  Customer Relations




                                                                                                                                                                                                                                                Travel and Tourism
                                                                                          4 = Exceeds criteria and/or able to




                                                                                                                                                                                                                                                                                                                  Baking and Pastry
                                                                                                                                                                                                                                                                                                                                                                   TS = Technical Standards




                                                                                                                                                                                                                                                                               Customer Service
                                                                                          teach task
                                                                                                                                                                                                                                                                                                                                                                   PS = Pathway Standards




                                                                                                                                                                                                                                Business Math
                                    Food Production / Services




                                                                                                                                                                                                                                                                                                  Basic Cookery
                                                                                          3 = Accomplishes task to criteria




                                                                                                                                                                                  Culinary Core
                                                                                                                                Food Production / Services




                                                                                                                                                                   Introduction
                                                                                          2 = Accomplishes task with help
                                                                                                                                                                                                                                                                                                                                                                   FS = Foundation Standards
                               12.9999 PERSONAL & CULINARY SERVICES                                                                                                                                                                                                                                                                                                C & E = Career & Employability




                                                                                                                                                                                                                                                                                                                                                Serv Safe
                                                                                          1 = Exposed to the task




                                                                                                                                                                                                                                                                     Finance




                                                                                                                                                                                                                                                                                                                                      History
                                                                                          N = Not exposed to task                                                                                                                                                                                                                                                  Standards




                                                                                                                                                                                                                       Pantry




                                                                                                                                                                                                                                                                                                                                                            Post
                                                                                                                                                             Pre
                                                                                            4      3       2      1      N                                   0       1              2                3                  4         5                6                  7           8                 9             10                  11        12          13
                  Develop tables, charts and figures to support written and oral
          1       communication.                                                                                                                                                                                                                                                  8                                                                                            FS
                  Compile facts and arrange in organized manner for a table, chart
              a   or figure.                                                                                                                                                                                                                                                      8                                                                                            FS
              b   Document sources of data.                                                                                                                                                                                                                                       8                                                                                            FS
                  Determine most appropriate way to display data for effective
              c   coherence.                                                                                                                                                                                                                                                      8                                                                                            FS
                  Prepare table, chart, graph or figure for inclusion in publication or
              d   presentation.                                                                                                                                                                                                                                                   8                                                                                            FS
                  Interpret tables, charts and figures used to support written and
          2       oral communication.                                                                                                                        0                                                                                                                                                                                                                 FS
                  Evaluate reference or source of data for authenticity and
              a   reliability.                                                                                                                               0                                                                                                                                                                                                                 FS
              b   Explain information presented in tables, charts and figures.                                                                               0                                                                                                                                                                                                                 FS
                  Prepare written summary of findings expressed in tables, charts
              c   and figures.                                                                                                                               0                                                                                                                                                                                                                 FS
III               PROBLEM SOLVING AND CRITICAL THINKING SKILLS                                                                                                                      2                                                                                             8                                                                         13                 FS
                  Use the principles of budgeting & forecasting to maximize profit
      A           & growth in various sectors of hospitality & tourism.                                                                                                                                                                                                                                                                                     13                 FS
          1       Apply forecasting skills to determine cost and profit.                                                                                                                                                                                                                                                                                    13                 FS

              a   Identify information needed to forecast bookings/reservations.                                                                                                                                                                                                                                                                            13                 FS
              b   Calculate a no-show percentage.                                                                                                                                                                                                                                                                                                           13                 FS
              c   Calculate a ten-day forecast.                                                                                                                                                                                                                                                                                                             13                 FS
          2       Apply budgeting skills to determine staffing levels.                                                                                                                                                                                                                                                                                      13                 FS

              a   Determine labor hours for each level of booking/reservations.                                                                                                                                                                                                                                                                             13                 FS
                  Determine number of employees to schedule at each level of
              b   booking/reservations.                                                                                                                                                                                                                                                                                                                     13                 FS
                  Set staffing schedules to balance labor costs and level of
              c   booking/reservations.                                                                                                                                                                                                                                                                                                                     13                 FS
                  Examine all comments & suggestions from the customer service
                  area to formulate improvements in service/products & training
      B           of staff.                                                                                                                                                                                                                                                       8                                                                                            FS

          1       Use customer comments to guide customer satisfaction policies.                                                                                                                                                                                                  8                                                                                            FS
              a   Assess the importance of customer satisfaction.                                                                                                                                                                                                                 8                                                                                            FS
              b   Devise strategies for maximizing customer satisfaction.                                                                                                                                                                                                         8                                                                                            FS
              c   Role-play customer dissatisfaction scenarios.                                                                                                                                                                                                                   8                                                                                            FS
                  Study potential, real & perceived emergency situations to
                  recognize and implement appropriate safety & security
      C           measures.                                                                                                                                                                                                                                                                                                                                 13                 FS
          1       Identify methods to cope with emergency situations.                                                                                                                                                                                                                                                                                       13                 FS
                  Observes guests/customers and surroundings to identify
              a   dangerous situations.                                                                                                                                                                                                                                                                                                                     13                 FS
              b   Create a reactive solution to exposure to a terrorist situation.                                                                                                                                                                                                                                                                          13                 FS
                  Develop and role play mock emergency situations demonstrating
              c   caution and good judgment.                                                                                                                                                                                                                                                                                                                13                 FS
                  Identify and use common tasks that require employees to
      D           problem-solve on the job.                                                                                                                                         2                                                                                                                                                                                          FS
          1       Use critical thinking skills to solve problems.                                                                                                                   2                                                                                                                                                                                          FS
              a   Manage time effectively.                                                                                                                                          2                                                                                                                                                                                          FS
              b   Prioritize tasks.                                                                                                                                                 2                                                                                                                                                                                          FS
              c   Demonstrate flexibility.                                                                                                                                          2                                                                                                                                                                                          FS
              d   Handle ambiguous situations.                                                                                                                                      2                                                                                                                                                                                          FS
IV                INFORMATION TECHNOLOGY APPLICATIONS                                                                                                        0                                                                                                                                                                                                                 FS
                  Identify and use information technology tools specific to
                  hospitality and tourism to access, manage, and integrate
      A           information.                                                                                                                               0                                                                                                                                                                                                                 FS
          1       Use computer-based technology to access information.                                                                                       0                                                                                                                                                                                                                 FS
              a   Access a website using the internet.                                                                                                       0                                                                                                                                                                                                                 FS
              b   Use email to send and receive messages.                                                                                                    0                                                                                                                                                                                                                 FS
              c   Collect data from the environment, people, or instruments.                                                                                 0                                                                                                                                                                                                                 FS
                  Use website to promote product/services to potential
              d   guests/clients.                                                                                                                            0                                                                                                                                                                                                                 FS
                  Use database and spreadsheet technology to manage
          2       information.                                                                                                                               0                                                                                                                                                                                                                 FS
              a   Locate information on a spreadsheet.                                                                                                       0                                                                                                                                                                                                                 FS
              b   Classify information using a classification scheme.                                                                                        0                                                                                                                                                                                                                 FS
              c   Sort information using an organization system.                                                                                             0                                                                                                                                                                                                                 FS
          3       Use computer-based technology to integrate information.                                                                                    0                                                                                                                                                                                                                 FS
              a   Use a database to summarize, compare/contrast information.                                                                                 0                                                                                                                                                                                                                 FS
                  Represent existing client, product, device or topic information in a
              b   different form.                                                                                                                            0                                                                                                                                                                                                                 FS
                  Interpret client or product information to determine appropriate
              c   action.                                                                                                                                    0                                                                                                                                                                                                                 FS
          4       Use information technology to evaluate information.                                                                                        0                                                                                                                                                                                                                 FS
                                                                                                                                                                                              Customer Relations




                                                                                                                                                                                                                                            Travel and Tourism
                                                                                      4 = Exceeds criteria and/or able to




                                                                                                                                                                                                                                                                                                              Baking and Pastry
                                                                                                                                                                                                                                                                                                                                                               TS = Technical Standards




                                                                                                                                                                                                                                                                           Customer Service
                                                                                      teach task
                                                                                                                                                                                                                                                                                                                                                               PS = Pathway Standards




                                                                                                                                                                                                                            Business Math
                                  Food Production / Services




                                                                                                                                                                                                                                                                                              Basic Cookery
                                                                                      3 = Accomplishes task to criteria




                                                                                                                                                                              Culinary Core
                                                                                                                            Food Production / Services




                                                                                                                                                               Introduction
                                                                                      2 = Accomplishes task with help
                                                                                                                                                                                                                                                                                                                                                               FS = Foundation Standards
                             12.9999 PERSONAL & CULINARY SERVICES                                                                                                                                                                                                                                                                                              C & E = Career & Employability




                                                                                                                                                                                                                                                                                                                                            Serv Safe
                                                                                      1 = Exposed to the task




                                                                                                                                                                                                                                                                 Finance




                                                                                                                                                                                                                                                                                                                                  History
                                                                                      N = Not exposed to task                                                                                                                                                                                                                                                  Standards




                                                                                                                                                                                                                   Pantry




                                                                                                                                                                                                                                                                                                                                                        Post
                                                                                                                                                         Pre
                                                                                        4      3       2      1      N                                   0       1              2                3                  4         5                6                  7           8                 9             10                  11        12          13
                 Use electronic sources to determine quality, relevance or
             a   usefulness of a product.                                                                                                                0                                                                                                                                                                                                                 FS
                 Use electronic sources to generate and access client/customer
             b   information for evaluation.                                                                                                             0                                                                                                                                                                                                                 FS
                 Apply computer skills to expedite workflow and enhance
     B           customer service.                                                                                                                                                                                                                                                                                                                      13                 FS
         1       Manage computer operations.                                                                                                                                                                                                                                                                                                            13                 FS
             a   Use basic industry software programs.                                                                                                                                                                                                                                                                                                  13                 FS
             b   Employ desktop operating skills.                                                                                                                                                                                                                                                                                                       13                 FS
V                SYSTEMS                                                                                                                                         1                                                                             6                              8                                                                         13                 FS
                 Understand roles within teams, work units, departments,
                 organizations, interorganizational systems and the larger
                 environment to identify the effect of systems on the quality of
     A           the product or service.                                                                                                                                                                                                       6                                                                                                                           FS
                 Research appropriate sources to trace the development of the
         1       hospitality and tourism industry and                                                                                                                                                                                          6                                                                                                                           FS
                 learn the overall structure.                                                                                                                                                                                                  6                                                                                                                           FS
             a   Identify early stages of the hospitality and tourism industry.                                                                                                                                                                6                                                                                                                           FS
             b   Outline the growth of the hospitality industry.                                                                                                                                                                               6                                                                                                                           FS
                 Discuss current trends in society and how they affect hospitality
             c   and tourism.                                                                                                                                                                                                                  6                                                                                                                           FS
                 Draw conclusions on the impact of the future economic,
                 technological and social changes in the hospitality and tourism
             d   industry.                                                                                                                                                                                                                     6                                                                                                                           FS

         2       Use organizational charts to analyze the workplace operations.                                                                                  1                                                                                                                                                                                                         FS
                 Learn the functions of the department or unit within the larger
             a   organization.                                                                                                                                   1                                                                                                                                                                                                         FS
                 Integrate the functions of the other departments or units to serve
             b   the guest/customer.                                                                                                                             1                                                                                                                                                                                                         FS
                 Manage and improve organizational systems to better serve
     B           customers.                                                                                                                                                                                                                                                   8                                                                         13                 FS
                 Develop and manage plans and budgets to accomplish
         1       organizational goals and objectives.                                                                                                                                                                                                                                                                                                   13                 FS
                 Develop work plans and budgets that utilize people and resources
             a   effectively.                                                                                                                                                                                                                                                                                                                           13                 FS
             b   Develop reports on performance and resource utilization.                                                                                                                                                                                                                                                                               13                 FS
             c   Modify plans and budgets to meet goals and objectives.                                                                                                                                                                                                                                                                                 13                 FS

                 Develop plans to improve organizational performance including
         2       customer satisfaction and service/operations performance.                                                                                                                                                                                                    8                                                                                            FS
             a   Identify and describe most critical performance problems.                                                                                                                                                                                                    8                                                                                            FS
             b   Identify opportunities for improvement of the system.                                                                                                                                                                                                        8                                                                                            FS
                 Use structured problem-solving process to develop systematic
             c   improvements.                                                                                                                                                                                                                                                8                                                                                            FS
                 Achieve a familiarity with other industries that have relevant
                 services or products and understand how they impact a
     C           seamless product/service to the guest/customer.                                                                                                                                                                                                                                                                                        13                 FS
                 Describe feasible collaboration with various other industries to
         1       provide an inclusive product to the customer.                                                                                                                                                                                                                                                                                          13                 FS
                 Cite an example a seamless service system using cooperative
             a   efforts with related industries.                                                                                                                                                                                                                                                                                                       13                 FS
                 Identify and integrate the different vendors, suppliers, and
             b   properties to create the guest/customer experience.                                                                                                                                                                                                                                                                                    13                 FS
                 Identify the core competencies of the various hospitality and
                 tourism related organizations or businesses to best utilize
         2       available resources.                                                                                                                                                                                                                                                                                                                   13                 FS
             a   Name an organization whose strength is in its manpower.                                                                                                                                                                                                                                                                                13                 FS
             b   Name an organization whose strength is financial.                                                                                                                                                                                                                                                                                      13                 FS
                 Name a business whose key competence is knowledge or
             c   connections.                                                                                                                                                                                                                                                                                                                           13                 FS
                 Develop an example of a collaborative product or service in the
             d   hospitality and tourism industry.                                                                                                                                                                                                                                                                                                      13                 FS
VI               SAFETY, HEALTH AND ENVIRONMENT                                                                                                                                 2                3                                                                                                                                          12          13                 FS
                 Review all safety and sanitation procedures applicable to the
                 work area to ensure a safe and healthy work environment for all
     A           individuals.                                                                                                                                                   2                                                                                                                                                           12          13                 FS

         1       Examine overall safety procedures to maintain a safe work area.                                                                                                2                                                                                                                                                                                          FS
             a   Identify electrical and mechanical hazards.                                                                                                                    2                                                                                                                                                                                          FS
             b   Classify different types of fires and how to contain them.                                                                                                     2                                                                                                                                                                                          FS
             c   Identify proper fire evacuation procedures.                                                                                                                    2                                                                                                                                                                                          FS
             d   Explain the safe use of ladders.                                                                                                                               2                                                                                                                                                                                          FS
             e   Outline proper response to emergency situations.                                                                                                               2                                                                                                                                                                                          FS
             f   Outline basic first aid and CPR procedures.                                                                                                                    2                                                                                                                                                                                          FS
                 Examine sanitation procedures to ensure facility is in compliance
         2       with health codes.                                                                                                                                                                                                                                                                                                         12                             FS
                                                                                                                                                                                                Customer Relations




                                                                                                                                                                                                                                              Travel and Tourism
                                                                                        4 = Exceeds criteria and/or able to




                                                                                                                                                                                                                                                                                                                Baking and Pastry
                                                                                                                                                                                                                                                                                                                                                                 TS = Technical Standards




                                                                                                                                                                                                                                                                             Customer Service
                                                                                        teach task
                                                                                                                                                                                                                                                                                                                                                                 PS = Pathway Standards




                                                                                                                                                                                                                              Business Math
                                   Food Production / Services




                                                                                                                                                                                                                                                                                                Basic Cookery
                                                                                        3 = Accomplishes task to criteria




                                                                                                                                                                                Culinary Core
                                                                                                                              Food Production / Services




                                                                                                                                                                 Introduction
                                                                                        2 = Accomplishes task with help
                                                                                                                                                                                                                                                                                                                                                                 FS = Foundation Standards
                              12.9999 PERSONAL & CULINARY SERVICES                                                                                                                                                                                                                                                                                               C & E = Career & Employability




                                                                                                                                                                                                                                                                                                                                              Serv Safe
                                                                                        1 = Exposed to the task




                                                                                                                                                                                                                                                                   Finance




                                                                                                                                                                                                                                                                                                                                    History
                                                                                        N = Not exposed to task                                                                                                                                                                                                                                                  Standards




                                                                                                                                                                                                                     Pantry




                                                                                                                                                                                                                                                                                                                                                          Post
                                                                                                                                                           Pre
                                                                                          4      3       2      1      N                                   0       1              2                3                  4         5                6                  7           8                 9             10                  11        12          13
                  Outline compliance requirements of sanitation and health
              a   inspections.                                                                                                                                                                                                                                                                                                                12                             FS
              b   Show exemplary appearance and hygiene.                                                                                                                                                                                                                                                                                      12                             FS
              c   Use appropriate safety equipment and clothing.                                                                                                                                                                                                                                                                              12                             FS
                  Practice personal safety while at the work site & on work related
          3       assignments to avoid injuries or accidents.                                                                                                                     2                                                                                                                                                                                          FS
              a   Detail proper lifting and carrying procedures.                                                                                                                  2                                                                                                                                                                                          FS
                  Demonstrate handling safety with mechanical, environmental,
                  microwave radiation, vehicle, optical laser, radar, high frequency
              b   radio, and fiber optics.                                                                                                                                        2                                                                                                                                                                                          FS
                  Demonstrate safe work habits and procedure related to
              c   application of electricity and static discharge.                                                                                                                2                                                                                                                                                                                          FS

                  Demonstrate the appropriate use of safety equipment &
              d   procedures, such as lockout/tag out, as required for work activity.                                                                                             2                                                                                                                                                                                          FS
                  Demonstrate safe use of equipment commonly used within the
              e   hos                                                                                                                                                             2                                                                                                                                                                                          FS
                  Adjust working routines to take advantage of ergonomic designs in
              f   the workplace.                                                                                                                                                  2                                                                                                                                                                                          FS
                  Analyze life choices related to nutrition, stress, and exercise to
                  measure their affect on performance in the career pathways
      B           within hospitality and tourism.                                                                                                                                 2                                                                                                                                                                                          FS
                  Examine the pursuit of personal life style choices to prepare for
          1       careers in the hospitality and tourism industry.                                                                                                                2                                                                                                                                                                                          FS
              a   List the effects of exercise on job performance.                                                                                                                2                                                                                                                                                                                          FS
                  Discuss the effects of nutrition and dietary habits on job
              b   performance.                                                                                                                                                    2                                                                                                                                                                                          FS
                  Interpret the effect of stress, fatigue and anxiety on job
              c   performance.                                                                                                                                                    2                                                                                                                                                                                          FS
                  Analyze work related chemicals and hazardous materials to
                  prevent health related problems that may result from exposure
      C           to these elements.                                                                                                                                              2                                                                                                                                                                                          FS
                  Follow industry standards to comply with safety policies and
          1       procedures.                                                                                                                                                     2                                                                                                                                                                                          FS
                  Apply Hazcom and Hazardous Material practices and MSDS
              a   procedures for handling and disposing of chemicals.                                                                                                             2                                                                                                                                                                                          FS

              b   Illustrate compliance with OSHA safety regulations and practices.                                                                                               2                                                                                                                                                                                          FS
                  Study potential, real and perceived hazards to recognize and
      D           implement appropriate safety and security measures.                                                                                                                                                                                                                                                                                     13                 FS
                  Outline safety & security issues for individuals & groups in
          1       multiple environments to minimize risks.                                                                                                                                                                                                                                                                                                13                 FS

              a   Create a solution to guests/customer exposure to a health hazard.                                                                                                                                                                                                                                                                       13                 FS
              b   Suggest ways to manage guests/customers facing a threat.                                                                                                                                                                                                                                                                                13                 FS
              c   Create ways to prevent common safety hazards.                                                                                                                                                                                                                                                                                           13                 FS
              d   Develop and role play mock emergency situations.                                                                                                                                                                                                                                                                                        13                 FS
                  Outline resources to utilize in various emergency situations for
          2       self, co-workers, and customers/guests.                                                                                                                         2                                                                                                                                                                                          FS
              a   Detail steps to use in medical emergencies.                                                                                                                     2                                                                                                                                                                                          FS
              b   List resources for assistance with environmental issues.                                                                                                        2                                                                                                                                                                                          FS
              c   Name the resources for assistance in crimes or accidents.                                                                                                       2                                                                                                                                                                                          FS
              d   Detail how to access help in a terrorist situation.                                                                                                             2                                                                                                                                                                                          FS
                  Research ways to use security measures to protect
      E           guests/customers, staff and limit liability.                                                                                                                                                                                                                                                                                            13                 FS
          1       Develop various security measures to increase safety.                                                                                                                                                                                                                                                                                   13                 FS
              a   Outline how locking systems protect guests/customers.                                                                                                                                                                                                                                                                                   13                 FS
              b   Create a security system using surveillance cameras.                                                                                                                                                                                                                                                                                    13                 FS
              c   Design a security system using security personnel.                                                                                                                                                                                                                                                                                      13                 FS
              d   Detail ways to use lighting to increase security.                                                                                                                                                                                                                                                                                       13                 FS
VII               LEADERSHIP AND TEAMWORK                                                                                                                                                          3                                                                                                                                                                         FS
      A           Employ leadership and teamwork skills to facilitate workflow.                                                                                                                    3                                                                                                                                                                         FS
                  Develop group-working relationships to improve the work
          1       environment.                                                                                                                                                                     3                                                                                                                                                                         FS
              a   Encourage positive working relationships.                                                                                                                                        3                                                                                                                                                                         FS
              b   Participate as a team member.                                                                                                                                                    3                                                                                                                                                                         FS
              c   Adhere to company policies.                                                                                                                                                      3                                                                                                                                                                         FS
              d   Motivate self.                                                                                                                                                                   3                                                                                                                                                                         FS
                  Observe outstanding leaders to identify effective management
          2       styles.                                                                                                                                                                          3                                                                                                                                                                         FS
              a   Name several styles of leadership.                                                                                                                                               3                                                                                                                                                                         FS
              b   Identify organization skills of good leader.                                                                                                                                     3                                                                                                                                                                         FS
              c   Describe decision-making skills.                                                                                                                                                 3                                                                                                                                                                         FS
              d   Explain how a leader delegates work.                                                                                                                                             3                                                                                                                                                                         FS
                  Describe techniques a good leader uses to develop a high
              e   performing team.                                                                                                                                                                 3                                                                                                                                                                         FS
                  Lead others in tasks and activities to benefit the organization as
      B           a whole.                                                                                                                                                                         3                                                                                                                                                                         FS
                                                                                                                                                                                                 Customer Relations




                                                                                                                                                                                                                                               Travel and Tourism
                                                                                         4 = Exceeds criteria and/or able to




                                                                                                                                                                                                                                                                                                                 Baking and Pastry
                                                                                                                                                                                                                                                                                                                                                                  TS = Technical Standards




                                                                                                                                                                                                                                                                              Customer Service
                                                                                         teach task
                                                                                                                                                                                                                                                                                                                                                                  PS = Pathway Standards




                                                                                                                                                                                                                               Business Math
                                    Food Production / Services




                                                                                                                                                                                                                                                                                                 Basic Cookery
                                                                                         3 = Accomplishes task to criteria




                                                                                                                                                                                 Culinary Core
                                                                                                                               Food Production / Services




                                                                                                                                                                  Introduction
                                                                                         2 = Accomplishes task with help
                                                                                                                                                                                                                                                                                                                                                                  FS = Foundation Standards
                               12.9999 PERSONAL & CULINARY SERVICES                                                                                                                                                                                                                                                                                               C & E = Career & Employability




                                                                                                                                                                                                                                                                                                                                               Serv Safe
                                                                                         1 = Exposed to the task




                                                                                                                                                                                                                                                                    Finance




                                                                                                                                                                                                                                                                                                                                     History
                                                                                         N = Not exposed to task                                                                                                                                                                                                                                                  Standards




                                                                                                                                                                                                                      Pantry




                                                                                                                                                                                                                                                                                                                                                           Post
                                                                                                                                                            Pre
                                                                                           4      3       2      1      N                                   0       1              2                3                  4         5                6                  7           8                 9             10                  11        12          13
           1       Use leadership skills to create motivation for change.                                                                                                                           3                                                                                                                                                                         FS
               a   Compliment and encourage others.                                                                                                                                                 3                                                                                                                                                                         FS
               b   Clarify expectations for change.                                                                                                                                                 3                                                                                                                                                                         FS
               c   Indicate the benefits of change.                                                                                                                                                 3                                                                                                                                                                         FS
               d   Exhibit flexibility.                                                                                                                                                             3                                                                                                                                                                         FS
                   Model leadership and teamwork qualities to aid in employee
           2       morale.                                                                                                                                                                          3                                                                                                                                                                         FS
               a   Detail ways to minimize staff turnover.                                                                                                                                          3                                                                                                                                                                         FS
               b   Create a pleasant working atmosphere.                                                                                                                                            3                                                                                                                                                                         FS
               c   Coach and mentor new employees.                                                                                                                                                  3                                                                                                                                                                         FS
               d   Involve all individuals in creative problem solving.                                                                                                                             3                                                                                                                                                                         FS
                   Establish and maintain effective working relationships with all
                   levels of personnel and other departments to provide effective
       C           services to the guest/customer.                                                                                                                                                  3                                                                                                                                                                         FS

           1       Use interpersonal skills to build effective working relationships.                                                                                                               3                                                                                                                                                                         FS
               a   Work effectively within the department or unit.                                                                                                                                  3                                                                                                                                                                         FS
               b   Co-operate with workers from other departments or units.                                                                                                                         3                                                                                                                                                                         FS
                   Practice sensitivity to cultural, religious, disability and gender
               c   issues in dealing with others.                                                                                                                                                   3                                                                                                                                                                         FS
       D           Resolve conflicts to satisfy staff, guests/customers and others.                                                                                                                 3                                                                                                                                                                         FS
           1       Use conflict-management skills to facilitate solutions.                                                                                                                          3                                                                                                                                                                         FS
               a   Identify sources of conflict.                                                                                                                                                    3                                                                                                                                                                         FS
               b   Include stakeholders in a problem-solving session.                                                                                                                               3                                                                                                                                                                         FS
               c   Agree on and implement steps to resolve conflict.                                                                                                                                3                                                                                                                                                                         FS
               d   Follow up on results of implementation.                                                                                                                                          3                                                                                                                                                                         FS
VIII               ETHICS AND LEGAL RESPONSIBILITY                                                                                                                                 2                3                                                                                                                                                      13                 FS
                   Examine and review ethical and legal responsibilities as they
                   relate to guests/customers and employee conduct within the
       A           establishment to maintain high industry standards.                                                                                                                               3                                                                                                                                                      13                 FS
                   Develop an awareness of applicable legal policies to comply with
           1       laws regarding hiring, harassment and safety issues.                                                                                                                             3                                                                                                                                                                         FS

               a   Define legal and ethical responsibilities for safety procedures.                                                                                                                 3                                                                                                                                                                         FS
                   Outline how harassment and stereotyping can create an unhealthy
               b   work environment.                                                                                                                                                                3                                                                                                                                                                         FS
               c   Demonstrate understanding of legal interviewing processes.                                                                                                                       3                                                                                                                                                                         FS
               d   Interpret workman's compensation requirements and forms.                                                                                                                         3                                                                                                                                                                         FS
               e   Maintain and understand standard of confidentiality.                                                                                                                             3                                                                                                                                                                         FS
                   Interpret ethical and legal guidelines relating to job performance
           2       to solve legal and ethical issues.                                                                                                                                                                                                                                                                                                      13                 FS

               a   Identify ethical and legal situations which occur in the workplace.                                                                                                                                                                                                                                                                     13                 FS
                   Develop responses to situations based on legal responsibilities and
               b   employer policies.                                                                                                                                                                                                                                                                                                                      13                 FS

               c   Develop responses to situations based on ethical considerations.                                                                                                                                                                                                                                                                        13                 FS
                   Show regard for ethics, values, and principles to deal fairly with
       B           others.                                                                                                                                                                          3                                                                                                                                                      13                 FS
           1       Respect others at all times to express personal ethical values.                                                                                                                  3                                                                                                                                                                         FS
               a   Be respectful and sensitive to other's beliefs.                                                                                                                                  3                                                                                                                                                                         FS
               b   Demonstrate good life values.                                                                                                                                                    3                                                                                                                                                                         FS
                   Demonstrate fairness to others of different cultures, religions,
               c   gender, or age.                                                                                                                                                                  3                                                                                                                                                                         FS
                   Integrate ethical treatment in the workplace to establish codes
           2       of conduct.                                                                                                                                                                                                                                                                                                                             13                 FS
               a   Perform ethically by all local, state, and national standards.                                                                                                                                                                                                                                                                          13                 FS
                   Apply ethical principles to decision-making related to
               b   customers/guests and fellow workers.                                                                                                                                                                                                                                                                                                    13                 FS
                   Apply ethical standards to the delivery of quality performance,
               c   products and work.                                                                                                                                                                                                                                                                                                                      13                 FS
                   Examine professional and workplace ethics and legal
       C           responsibilities to provide guidelines for conduct.                                                                                                             2                                                                                                                                                                                          FS
                   Demonstrate awareness of responsibilities for different positions
           1       within the organization.                                                                                                                                        2                                                                                                                                                                                          FS

                   Explain legal responsibilities of employees to comply with
               a   government laws & regulations including responsible liability.                                                                                                  2                                                                                                                                                                                          FS
                   Explain the major laws and regulations that define responsibilities
                   for commercial, consumer, health, safety, environmental, and
               b   employment laws and regulations.                                                                                                                                2                                                                                                                                                                                          FS
                   Identify what ethical issues and concerns affect a career field to
       D           aid in making career choices.                                                                                                                                                                                                                                                                                                           13                 FS
                   Observe ethical behavior in the workplace to appreciate the
           1       integral role it plays in all business.                                                                                                                                                                                                                                                                                                 13                 FS
                   Describe situations where ethical concerns can change the
               a   workplace.                                                                                                                                                                                                                                                                                                                              13                 FS
                                                                                                                                                                                               Customer Relations




                                                                                                                                                                                                                                             Travel and Tourism
                                                                                       4 = Exceeds criteria and/or able to




                                                                                                                                                                                                                                                                                                               Baking and Pastry
                                                                                                                                                                                                                                                                                                                                                                TS = Technical Standards




                                                                                                                                                                                                                                                                            Customer Service
                                                                                       teach task
                                                                                                                                                                                                                                                                                                                                                                PS = Pathway Standards




                                                                                                                                                                                                                             Business Math
                                  Food Production / Services




                                                                                                                                                                                                                                                                                               Basic Cookery
                                                                                       3 = Accomplishes task to criteria




                                                                                                                                                                               Culinary Core
                                                                                                                             Food Production / Services




                                                                                                                                                                Introduction
                                                                                       2 = Accomplishes task with help
                                                                                                                                                                                                                                                                                                                                                                FS = Foundation Standards
                             12.9999 PERSONAL & CULINARY SERVICES                                                                                                                                                                                                                                                                                               C & E = Career & Employability




                                                                                                                                                                                                                                                                                                                                             Serv Safe
                                                                                       1 = Exposed to the task




                                                                                                                                                                                                                                                                  Finance




                                                                                                                                                                                                                                                                                                                                   History
                                                                                       N = Not exposed to task                                                                                                                                                                                                                                                  Standards




                                                                                                                                                                                                                    Pantry




                                                                                                                                                                                                                                                                                                                                                         Post
                                                                                                                                                          Pre
                                                                                         4      3       2      1      N                                   0       1              2                3                  4         5                6                  7           8                 9             10                  11        12          13
                 Identify problems that may arise if the workforce does not
             b   conduct itself ethically.                                                                                                                                                                                                                                                                                                               13                 FS
                 Identify regulations that must be followed on a continuous basis in
             c   a given career area.                                                                                                                                                                                                                                                                                                                    13                 FS
                 List ethical liability issues that are specific to hospitality and
             d   tourism.                                                                                                                                                                                                                                                                                                                                13                 FS
IX               EMPLOYABILITY AND CAREER DEVELOPMENT                                                                                                             1                               3                                                                                                                                                      13                 FS
                 Research and review career options and qualifications to explore
     A           careers in the hospitality and tourism industry.                                                                                                 1                                                                                                                                                                                                         FS
                 Examine the numerous career paths within hospitality and
         1       tourism to discover personal preferences.                                                                                                        1                                                                                                                                                                                                         FS
             a   Explore restaurants, food & beverage services.                                                                                                   1                                                                                                                                                                                                         FS
             b   Explore the lodging industry.                                                                                                                    1                                                                                                                                                                                                         FS
             c   Explore travel and tourism.                                                                                                                      1                                                                                                                                                                                                         FS
             d   Explore recreation, amusements, and attractions.                                                                                                 1                                                                                                                                                                                                         FS
             e   Identify the preferred career opportunities.                                                                                                     1                                                                                                                                                                                                         FS
                 Study entry-level, skilled level and supervisory positions to gain
                 an awareness of qualifications and skills needed for different
         2       levels of employment.                                                                                                                            1                                                                                                                                                                                                         FS
             a   Detail entry-level job qualifications in the industry.                                                                                           1                                                                                                                                                                                                         FS
             b   Detail skilled level job qualification in the industry.                                                                                          1                                                                                                                                                                                                         FS
             c   Detail supervisory level job qualification in the industry.                                                                                      1                                                                                                                                                                                                         FS

             d   Match interests, abilities and preferences to career preferences.                                                                                1                                                                                                                                                                                                         FS
                 Review independently owned and chain-affiliated facilities in
                 hospitality and tourism to compare and illustrate the advantages
     B           and disadvantages of working in each venue.                                                                                                                                                                                                                                                                                             13                 FS
                 Examine an independently owned facility to distinguish it from
         1       other types.                                                                                                                                                                                                                                                                                                                            13                 FS
                 List advantages and disadvantages of working for an
             a   independently owned facility.                                                                                                                                                                                                                                                                                                           13                 FS
                 List the advantages and disadvantages of working for a chain-
             b   affiliated facility.                                                                                                                                                                                                                                                                                                                    13                 FS
                 Conclude which type provides the best working environment to
             c   suit personal characteristics & values of the employee.                                                                                                                                                                                                                                                                                 13                 FS
                 Learn steps necessary to seek, apply for, attain and retain
     C           employment.                                                                                                                                      1                                                                                                                                                                                                         FS
         1       Seek, and apply for employment to begin career objectives.                                                                                       1                                                                                                                                                                                                         FS
             a   Outline a plan for effective job search.                                                                                                         1                                                                                                                                                                                                         FS
             b   Write a resume that lists skills and competencies.                                                                                               1                                                                                                                                                                                                         FS
             c   Complete job applications forms.                                                                                                                 1                                                                                                                                                                                                         FS
             d   List steps for an effective job interview.                                                                                                       1                                                                                                                                                                                                         FS
             e   Explain follow up steps for a job interview.                                                                                                     1                                                                                                                                                                                                         FS
         2       Summarize steps necessary to retain a job in the industry.                                                                                                                       3                                                                                                                                                                         FS
             a   Develop a list of workplace rules and regulations.                                                                                                                               3                                                                                                                                                                         FS
             b   Identify and give examples of positive work attitudes.                                                                                                                           3                                                                                                                                                                         FS
             c   Make a list of characteristics of a successful employee.                                                                                                                         3                                                                                                                                                                         FS
             d   Identify hierarchy within the organization.                                                                                                                                      3                                                                                                                                                                         FS
                 Identify positive work behaviors and personal qualities to retain
         3       employment.                                                                                                                                      1                                                                                                                                                                                                         FS
             a   Demonstrate regular attendance.                                                                                                                  1                                                                                                                                                                                                         FS
             b   Follow company dress and appearance standards.                                                                                                   1                                                                                                                                                                                                         FS
             c   Take responsibility for decisions and actions.                                                                                                   1                                                                                                                                                                                                         FS
             d   Demonstrate effort and initiative.                                                                                                               1                                                                                                                                                                                                         FS
             e   Demonstrate the willingness to learn.                                                                                                            1                                                                                                                                                                                                         FS
             f   Follow directions.                                                                                                                               1                                                                                                                                                                                                         FS
                 Understand advancement procedures and the promotional work
     D           ladder within the industry to plan career objectives.                                                                                            1                                                                                                                                                                                                         FS
                 Determine the chain of command for a particular industry to
         1       evaluate personal skills and potential.                                                                                                          1                                                                                                                                                                                                         FS
             a   Comprehend the career ladder for each industry.                                                                                                  1                                                                                                                                                                                                         FS

             b   Identify the head of each department and their responsibilities.                                                                                 1                                                                                                                                                                                                         FS
                 Explain what projects need to be accomplished or skills required
         2       to achieve a promotion.                                                                                                                          1                                                                                                                                                                                                         FS
             a   Gather information on the skills of higher-level positions.                                                                                      1                                                                                                                                                                                                         FS
                 Identify the process of applying for promotional positions and the
             b   person(s) to contact.                                                                                                                            1                                                                                                                                                                                                         FS
             c   Write a career pathway plan.                                                                                                                     1                                                                                                                                                                                                         FS
X                TECHNICAL SKILLS                                                                                                                                                                                              5                                               8                                                                                            FS
                 Examine the customer service skills required to be successful in
     A           the hospitality and tourism industry.                                                                                                                                                                                                                         8                                                                                            FS
         1       Apply customer service skills to ensure guest satisfaction.                                                                                                                                                                                                   8                                                                                            FS
             a   Define customer service.                                                                                                                                                                                                                                      8                                                                                            FS
             b   Evaluate customer service scenarios.                                                                                                                                                                                                                          8                                                                                            FS
             c   Determine appropriate customer service solutions.                                                                                                                                                                                                             8                                                                                            FS
                                                                                                                                                                                          Customer Relations




                                                                                                                                                                                                                                        Travel and Tourism
                                                                                 4 = Exceeds criteria and/or able to




                                                                                                                                                                                                                                                                                                          Baking and Pastry
                                                                                                                                                                                                                                                                                                                                                           TS = Technical Standards




                                                                                                                                                                                                                                                                       Customer Service
                                                                                 teach task
                                                                                                                                                                                                                                                                                                                                                           PS = Pathway Standards




                                                                                                                                                                                                                        Business Math
                             Food Production / Services




                                                                                                                                                                                                                                                                                          Basic Cookery
                                                                                 3 = Accomplishes task to criteria




                                                                                                                                                                          Culinary Core
                                                                                                                        Food Production / Services




                                                                                                                                                           Introduction
                                                                                 2 = Accomplishes task with help
                                                                                                                                                                                                                                                                                                                                                           FS = Foundation Standards
                        12.9999 PERSONAL & CULINARY SERVICES                                                                                                                                                                                                                                                                                               C & E = Career & Employability




                                                                                                                                                                                                                                                                                                                                        Serv Safe
                                                                                 1 = Exposed to the task




                                                                                                                                                                                                                                                             Finance




                                                                                                                                                                                                                                                                                                                              History
                                                                                 N = Not exposed to task                                                                                                                                                                                                                                                   Standards




                                                                                                                                                                                                               Pantry




                                                                                                                                                                                                                                                                                                                                                    Post
                                                                                                                                                     Pre
                                                                                   4        3     2      1      N                                    0       1              2                3                  4         5                6                  7           8                 9             10                  11        12          13

            Describe how customer service affects a company's Determine
        d   appropriate customer service solutions "bottom line".                                                                                                                                                                                                         8                                                                                            FS
            Utilize different types of payment options to facilitate customer
B           payments for services.                                                                                                                                                                                        5                                                                                                                                            FS
            Handle different types of payments to accommodate the
    1       guest/customer.                                                                                                                                                                                               5                                                                                                                                            FS
        a   Accept cash payments.                                                                                                                                                                                         5                                                                                                                                            FS
        b   Make credit card transaction.                                                                                                                                                                                 5                                                                                                                                            FS
        c   Settle a direct bill account.                                                                                                                                                                                 5                                                                                                                                            FS
        d   Combine payment methods to serve guests/customers.                                                                                                                                                            5                                                                                                                                            FS
                             CAREER AND EMPLOYABILITY SKILLS                                                                                         Pre     1              2                3                  4         5                6                  7           8                 9             10                  11        12          Post
A           APPLIED ACADEMIC SKILLS                                                                                                                   0      1              2                3                            5                                                                                                   11                                     C&E
            Apply basic communication skills, mathematical processes and
            apply technology in work-related situations                                     X                                     HSCE               0                                                                                                                                                                                                               C&E
            Reading, English & Language Arts                                                                                                         0                                                                                                                                                                                                               C&E
            Read a technical manual and write a clear & logical report
    1       explaining the information using standard business English.                     X                                   ELA HSCE             0                                                                                                                                                                                                               C&E
    2       Give a verbal report on reading from a technical manual.                        X                                   ELA HSCE             0                                                                                                                                                                                                               C&E

            Read a case study and identify the details about the situation,
            define technical terms, jargon, or words with multiple meanings
    3       based on context, and summarize the conclusion.                                 X                                   ELA HSCE             0                                                                                                                                                                                                               C&E
            Relate the results of study to a similar situation in a verbal or
            written report.                                                                 X                                   ELA HSCE             0                                                                                                                                                                                                               C&E
            Take a verbal and written position on a topic and use correct
    4       grammar to defend it.                                                           X                                   ELA HSCE             0                                                                                                                                                                                                               C&E
            Mathematics                                                                                                                                                                                                   5                                                                                                                                          C&E
            Approach practical and workplace problems using a variety of
    5       mathematical techniques.                                                        X                                  MATH HSCE                                                                                  5                                                                                                                                          C&E
            Problems include making conversions between the metric system
            and non-English systems of measurement, mixed units (such as
            hours and minutes), and can require several steps to finding a
            solution.                                                                       X                                  MATH HSCE                                                                                  5                                                                                                                                          C&E
            Research how math is used in the workplace and make a
    6       presentation detailing the process.                                             X                                  MATH HSCE                                                                                  5                                                                                                                                          C&E
            Listening & Presentation Skills                                                                                                          0                                                                                                                                                                                                               C&E
    7       Use correct grammar to communicate verbally.                                    X                                   ELA HSCE             0                                                                                                                                                                                                               C&E
            Listen to a presentation and record important information. Report
            back identifying central themes and use key points to explain how
    8       the message applies to a similar situation.                                     X                                   ELA HSCE             0                                                                                                                                                                                                               C&E
            Technology                                                                      X                                                        0                                                                                                                                                                                                               C&E
            Apply technology to workplace or career situation. Include
    9       research and a written paper.                                                   X                           ON GOING IN ALL AREAS        0                                                                                                                                                                                                               C&E
B           CAREER PLANNING                                                                                                                                  1                                                                                                                                                                                                       C&E
            Organize career information and labor market trends from a                                                 EDP PRE CAMPUS
    1       variety of sources.                                                         X                              ENROLLMENT                            1                                                                                                                                                                                                       C&E

            Explain the advantages and disadvantages of working for self,                                              EDP PRE CAMPUS
    2       others, being an employee of a large or small organization.                 X                              ENROLLMENT                            1                                                                                                                                                                                                       C&E
                                                                                                                       EDP PRE CAMPUS
    3       Analyze information & preferences from work-based opportunity.              X                              ENROLLMENT                            1                                                                                                                                                                                                       C&E
            Interpret information from a variety of career assessments to                                              EDP PRE CAMPUS
    4       identify career interests and abilities.                                    X                              ENROLLMENT                            1                                                                                                                                                                                                       C&E
            Apply a decision-making model and use career assessment                                                    EDP PRE CAMPUS
    5       information to choose a career pathway.                                     X                              ENROLLMENT                            1                                                                                                                                                                                                       C&E
                                                                                                                       EDP PRE CAMPUS
    6       Annually review EDP and include plan for continuing education.              X                              ENROLLMENT                            1                                                                                                                                                                                                       C&E
C           DEVELOPING AND PRESENTING INFORMATION                                                                                                                                                                                                                                                                             11                                     C&E
    1       Gather, interpret, analyze, and refine data.                                                                                                                                                                                                                                                                      11                                     C&E
            Analyze and synthesize information and data from multiple
    2       sources.                                                                                                                                                                                                                                                                                                          11                                     C&E
            Plan and transform ideas and requirements into a concept,
    3       service, or product.                                                                                                                                                                                                                                                                                              11                                     C&E
            Assess the quality of the concept, service, or product using a
    4       predetermined standard.                                                                                                                                                                                                                                                                                           11                                     C&E
            Develop a plan to market a new product, service, or concept which
            includes identifying of customers, a graphic presentation, product
    5       requirements, and costs.                                                                                                                                                                                                                                                                                          11                                     C&E
            Practice and demonstrate presentation skills using a variety of
    6       media and interpretive data.                                                                                                                                                                                                                                                                                      11                                     C&E
D           PROBLEM SOLVING                                                                                                                                  1                                                                                                                                                                                                       C&E
            Apply a problem solving model to a workplace situation that                                                WORK HABITS & ON GOING
    1       involves setting goals, implementing and evaluating results.                X                              IN ALL AREAS                          1                                                                                                                                                                                                       C&E
            Identify typical problems that occur in a workplace and use a
            problem solving model to devise solutions, compare alternatives                                            WORK HABITS & ON GOING
    2       to past solutions, and predict their success.                               X                              IN ALL AREAS                          1                                                                                                                                                                                                       C&E
E           PERSONAL MANAGEMENT                                                                                                                              1                                                                                                                                                                                                       C&E
                                                                                                                                                                                       Customer Relations




                                                                                                                                                                                                                                     Travel and Tourism
                                                                              4 = Exceeds criteria and/or able to




                                                                                                                                                                                                                                                                                                       Baking and Pastry
                                                                                                                                                                                                                                                                                                                                                        TS = Technical Standards




                                                                                                                                                                                                                                                                    Customer Service
                                                                              teach task
                                                                                                                                                                                                                                                                                                                                                        PS = Pathway Standards




                                                                                                                                                                                                                     Business Math
                          Food Production / Services




                                                                                                                                                                                                                                                                                       Basic Cookery
                                                                              3 = Accomplishes task to criteria




                                                                                                                                                                       Culinary Core
                                                                                                                     Food Production / Services




                                                                                                                                                        Introduction
                                                                              2 = Accomplishes task with help
                                                                                                                                                                                                                                                                                                                                                        FS = Foundation Standards
                     12.9999 PERSONAL & CULINARY SERVICES                                                                                                                                                                                                                                                                                               C & E = Career & Employability




                                                                                                                                                                                                                                                                                                                                     Serv Safe
                                                                              1 = Exposed to the task




                                                                                                                                                                                                                                                          Finance




                                                                                                                                                                                                                                                                                                                           History
                                                                              N = Not exposed to task                                                                                                                                                                                                                                                   Standards




                                                                                                                                                                                                            Pantry




                                                                                                                                                                                                                                                                                                                                                 Post
                                                                                                                                                  Pre
                                                                                4        3     2      1      N                                    0       1              2                3                  4         5                6                  7           8                 9             10                  11        12          13
         Responsibility                                                                                                                                   1                                                                                                                                                                                                       C&E
         Demonstrate regular attendance, promptness, and staying with a                                             WORK HABITS & ON GOING
    1    task until satisfactory completion.                                         X                              IN ALL AREAS                          1                                                                                                                                                                                                       C&E
         Complete assignments with minimum supervision and meet                                                     WORK HABITS & ON GOING
    2    deadlines.                                                                  X                              IN ALL AREAS                          1                                                                                                                                                                                                       C&E
         Use mistakes as learning opportunities; demonstrate persistence                                            WORK HABITS & ON GOING
    3    and adaptability to change.                                                 X                              IN ALL AREAS                          1                                                                                                                                                                                                       C&E
                                                                                                                    WORK HABITS & ON GOING
    4    Initiate projects and extra activities for personal satisfaction.           X                              IN ALL AREAS                          1                                                                                                                                                                                                       C&E
         Self-Management                                                                                                                                  1                                                                                                                                                                                                       C&E
         Monitor & evaluate accurately one's progress towards a goal or                                             WORK HABITS & ON GOING
    5    completion of a project.                                                    X                              IN ALL AREAS                          1                                                                                                                                                                                                       C&E
         Demonstrate health and safety practices and drug-free behavior in                                          WORK HABITS & ON GOING
    6    school & workplace setting.                                                 X                              IN ALL AREAS                          1                                                                                                                                                                                                       C&E
         Obtain a driver license and demonstrate driving skills and safety                                          WORK HABITS & ON GOING
    7    and/or use public transportation.                                           X                              IN ALL AREAS                          1                                                                                                                                                                                                       C&E
                                                                                                                    WORK HABITS & ON GOING
    8    Prioritize and accomplish tasks independently.                              X                              IN ALL AREAS                          1                                                                                                                                                                                                       C&E
         Use appropriate personal expression and relate to school and work                                          WORK HABITS & ON GOING
    9    settings.                                                                   X                              IN ALL AREAS                          1                                                                                                                                                                                                       C&E
         Ethical Behavior                                                                                                                                 1                                                                                                                                                                                                       C&E
         Demonstrate ethical behavior in school, work, and community                                                WORK HABITS & ON GOING
    10   situations.                                                                 X                              IN ALL AREAS                          1                                                                                                                                                                                                       C&E
                                                                                                                    WORK HABITS & ON GOING
    11   Describe employer-employee rights and responsibilities.                     X                              IN ALL AREAS                          1                                                                                                                                                                                                       C&E
         Demonstrate appropriate behaviors necessary to maintaining                                                 WORK HABITS & ON GOING
    12   employment.                                                                 X                              IN ALL AREAS                          1                                                                                                                                                                                                       C&E
                                                                                                                    WORK HABITS & ON GOING
    13   Demonstrate positive personal qualities as a group leader.                  X                              IN ALL AREAS                          1                                                                                                                                                                                                       C&E
         Respect for Self and Others                                                                                                                                                      3                                                                                                                                                                       C&E
         View accomplishments or failures of self and others accurately and                                         WORK HABITS & ON GOING
    14   in a positive manner.                                                       X                              IN ALL AREAS                                                          3                                                                                                                                                                       C&E
         Understand how to make improvements and ask for help from                                                  WORK HABITS & ON GOING
    15   adults as needed.                                                           X                              IN ALL AREAS                                                          3                                                                                                                                                                       C&E
         Offer encouragement and ideas to others as they work toward                                                WORK HABITS & ON GOING
    16   attaining their goals.                                                      X                              IN ALL AREAS                                                          3                                                                                                                                                                       C&E
         Provide for customer needs and expectations in a helpful and                                               WORK HABITS & ON GOING
    17   courteous manner.                                                           X                              IN ALL AREAS                                                          3                                                                                                                                                                       C&E
                                                                                                                    WORK HABITS & ON GOING
    18   Respect other points of view.                                               X                              IN ALL AREAS                                                          3                                                                                                                                                                       C&E
         Demonstrate customer service skills in an appropriate setting by
         listening, suggesting solutions, and communicating the issues at                                           WORK HABITS & ON GOING
    19   hand.                                                                       X                              IN ALL AREAS                                                          3                                                                                                                                                                       C&E
F        ORGANIZING SKILLS                                                                                                                                               2                                                                                                                                                                                        C&E
         Time                                                                                                                                                            2                                                                                                                                                                                        C&E
         Determine goals and develop an action plan to accomplish them                                              WORK HABITS & ON GOING
    1    within a given time frame.                                                  X                              IN ALL AREAS                                         2                                                                                                                                                                                        C&E
         Read time charts and work schedules and perform tasks within                                               WORK HABITS & ON GOING
    2    time constraints of school or the workplace.                                X                              IN ALL AREAS                                         2                                                                                                                                                                                        C&E
                                                                                                                    WORK HABITS & ON GOING
    3    Prioritize tasks and revise schedules as needed.                            X                              IN ALL AREAS                                         2                                                                                                                                                                                        C&E
         Money                                                                                                                                    0                                                                                                                                                                                                               C&E
         Estimate costs and prepare a detailed budget for a school-based or
    4    work-based project.                                                         X                              FINANCIAL & BANKING TOOL      0                                                                                                                                                                                                               C&E
         Report the costs of various components of a budget and adjust
    5    budget items as needed.                                                     X                              FINANCIAL & BANKING TOOL      0                                                                                                                                                                                                               C&E
         Understand compensation practices and financial management
         and explain how financial resources can be used effectively and
    6    efficiently.                                                                X                              FINANCIAL & BANKING TOOL      0                                                                                                                                                                                                               C&E
         Materials                                                                                                                                                       2                                                                                                                                                                                        C&E
         Utilize materials, tools, and processes to complete a task related                                         WORK HABITS & ON GOING
    7    to a career selection.                                                      X                              IN ALL AREAS                                         2                                                                                                                                                                                        C&E
         Compile a list of materials and supplies needed in advance of an                                           WORK HABITS & ON GOING
    8    assignment.                                                                                                IN ALL AREAS                                         2                                                                                                                                                                                        C&E
         Acquire resources in a timely fashion and take responsibility for                                          WORK HABITS & ON GOING
    9    their care.                                                                                                IN ALL AREAS                                         2                                                                                                                                                                                        C&E
         Identify and prepare tools, equipment, space, and facilities                                               WORK HABITS & ON GOING
    10   appropriate for a task.                                                                                    IN ALL AREAS                                         2                                                                                                                                                                                        C&E
         Work within constraints of safety precautions and available                                                WORK HABITS & ON GOING
    11   resources.                                                                                                 IN ALL AREAS                                         2                                                                                                                                                                                        C&E
         Human Resources                                                                                                                                                                  3                                                                                                                                                                       C&E
         Learn cooperation and leadership in a team at school or in a
    12   workplace setting.                                                          X                              WORK HABITS                                                           3                                                                                                                                                                       C&E
         Organize and communicate with members of a team using varied
    13   methods of communications.                                                  X                              WORK HABITS                                                           3                                                                                                                                                                       C&E
         Recognize the individual roles of team members, delegate tasks,
    14   and give feedback on performance.                                           X                              WORK HABITS                                                           3                                                                                                                                                                       C&E
                                                                                                                                                                                         Customer Relations




                                                                                                                                                                                                                                       Travel and Tourism
                                                                                4 = Exceeds criteria and/or able to




                                                                                                                                                                                                                                                                                                         Baking and Pastry
                                                                                                                                                                                                                                                                                                                                                          TS = Technical Standards




                                                                                                                                                                                                                                                                      Customer Service
                                                                                teach task
                                                                                                                                                                                                                                                                                                                                                          PS = Pathway Standards




                                                                                                                                                                                                                       Business Math
                          Food Production / Services




                                                                                                                                                                                                                                                                                         Basic Cookery
                                                                                3 = Accomplishes task to criteria




                                                                                                                                                                         Culinary Core
                                                                                                                       Food Production / Services




                                                                                                                                                          Introduction
                                                                                2 = Accomplishes task with help
                                                                                                                                                                                                                                                                                                                                                          FS = Foundation Standards
                     12.9999 PERSONAL & CULINARY SERVICES                                                                                                                                                                                                                                                                                                 C & E = Career & Employability




                                                                                                                                                                                                                                                                                                                                       Serv Safe
                                                                                1 = Exposed to the task




                                                                                                                                                                                                                                                            Finance




                                                                                                                                                                                                                                                                                                                             History
                                                                                N = Not exposed to task                                                                                                                                                                                                                                                   Standards




                                                                                                                                                                                                              Pantry




                                                                                                                                                                                                                                                                                                                                                   Post
                                                                                                                                                    Pre
                                                                                  4        3     2      1      N                                    0       1              2                3                  4         5                6                  7           8                 9             10                  11        12          13
         Acknowledge and utilize the skills, abilities, and input of all
    15   member of a team.                                                             X                              WORK HABITS                                                           3                                                                                                                                                                       C&E
G        TEAMWORK                                                                                                                                                                           3                                                                                                                                                                       C&E
         Group Participation                                                                                                                                                                3                                                                                                                                                                       C&E
         Exhibit teamwork skills including trust and loyalty to group, and
         demonstrate connectedness to group members, values, and                                                      WORK HABITS & ON GOING
    1    culture.                                                                      X                              IN ALL AREAS                                                          3                                                                                                                                                                       C&E
         Take personal responsibility for influencing and accomplishing                                               WORK HABITS & ON GOING
    2    group goals.                                                                  X                              IN ALL AREAS                                                          3                                                                                                                                                                       C&E
         Demonstrate understanding of how effective teams operate                                                     WORK HABITS & ON GOING
    3    within organization and diverse settings.                                     X                              IN ALL AREAS                                                          3                                                                                                                                                                       C&E
                                                                                                                      WORK HABITS & ON GOING
    4    Solve a career/work-related problem as a member of a team.                    X                              IN ALL AREAS                                                          3                                                                                                                                                                       C&E
                                                                                                                      WORK HABITS & ON GOING
         Conflict Resolution                                                                                          IN ALL AREAS                                                          3                                                                                                                                                                       C&E
         Demonstrate leadership by listening to others and asking                                                     WORK HABITS & ON GOING
    6    appropriate questions to clarify a problem or issue.                          X                              IN ALL AREAS                                                          3                                                                                                                                                                       C&E
                                                                                                                      WORK HABITS & ON GOING
    7    Summarize a problem clearly and in appropriate detail.                        X                              IN ALL AREAS                                                          3                                                                                                                                                                       C&E
         Suggest constructive alternatives with confidence that will help                                             WORK HABITS & ON GOING
    8    resolve a conflict.                                                           X                              IN ALL AREAS                                                          3                                                                                                                                                                       C&E
         Compromise and/or build consensus within a group and
         summarize the decision of the group while maintaining respect for                                            WORK HABITS & ON GOING
    9    minority viewpoints.                                                          X                              IN ALL AREAS                                                          3                                                                                                                                                                       C&E
         Participate in the implementation of a group's decision and                                                  WORK HABITS & ON GOING
    10   evaluate the results.                                                         X                              IN ALL AREAS                                                          3                                                                                                                                                                       C&E
         Show sensitivity to others' thoughts and opinions and relate them                                            WORK HABITS & ON GOING
    11   to the resolution process.                                                    X                              IN ALL AREAS                                                          3                                                                                                                                                                       C&E
         Diversity                                                                                                                                                                          3                                                                                                                                                                       C&E
         Understand and respect the concerns of members of cultural,                                                  WORK HABITS & ON GOING
    12   gender, age, and ability groups.                                              X                              IN ALL AREAS                                                          3                                                                                                                                                                       C&E
         Be respectful of a variety of differences of people in a work/school                                         WORK HABITS & ON GOING
    13   setting.                                                                      X                              IN ALL AREAS                                                          3                                                                                                                                                                       C&E
         Demonstrate ability to work with others with different                                                       WORK HABITS & ON GOING
    14   backgrounds, cultures, and abilities.                                         X                              IN ALL AREAS                                                          3                                                                                                                                                                       C&E
         Leadership                                                                                                                                                                         3                                                                                                                                                                       C&E
                                                                                                                      WORK HABITS & ON GOING
    15   Demonstrate leadership ability in a work or school setting.                   X                              IN ALL AREAS                                                          3                                                                                                                                                                       C&E
         Recognize and take advantage of leadership opportunities that
         give direction to other team members, or that encourage other                                                WORK HABITS & ON GOING
    16   members to complete tasks.                                                    X                              IN ALL AREAS                                                          3                                                                                                                                                                       C&E
H        NEGOTIATION SKILLS                                                                                                                         0                                                                                                                                                                                                               C&E
         Using correct terminology, clarify the problem or issue to be
    1    negotiated.                                                                   X                              ELA HSCE                      0                                                                                                                                                                                                               C&E
         Identify, organize, and define ideas from various sources to
    2    logically support a position and use these ideas in debate.                   X                              ELA HSCE                      0                                                                                                                                                                                                               C&E

         Demonstrate objectivity in assessing other viewpoints by
         considering all sides of an issue, using past experience, data and
    3    logical analysis, and showing respectful behavior towards others.             X                              ELA HSCE                      0                                                                                                                                                                                                               C&E
         Responsibly challenge existing policies and procedures and
    4    identify new solutions or policy changes.                                     X                              ELA HSCE                      0                                                                                                                                                                                                               C&E
I        UNDERSTANDING SYSTEMS AND USING TECHNOLOGY                                                                                                 0                                                                                                                                                                                                               C&E
                                                                                                                      8TH GRADE CD TECHNOLOGY
                                                                                                                      CURRICULUM & ON GOING
    1    Identify trends and how they affect changes within a system.                  X                              IN ALL AREAS                  0                                                                                                                                                                                                               C&E
                                                                                                                      8TH GRADE CD TECHNOLOGY
                                                                                                                      CURRICULUM & ON GOING
    2    Demonstrate an understanding of business systems.                             X                              IN ALL AREAS                  0                                                                                                                                                                                                               C&E
                                                                                                                      8TH GRADE CD TECHNOLOGY
         Compare management systems and consider how employees                                                        CURRICULUM & ON GOING
    3    function and adapt to change within them.                                     X                              IN ALL AREAS                  0                                                                                                                                                                                                               C&E
                                                                                                                      8TH GRADE CD TECHNOLOGY
                                                                                                                      CURRICULUM & ON GOING
    4    Describe the technical systems related to a career interest area.             X                              IN ALL AREAS                  0                                                                                                                                                                                                               C&E
         Diagnose and make necessary corrections or improvements to a                                                 8TH GRADE CD TECHNOLOGY
         technical system in a business, industry, or simulated work place                                            CURRICULUM & ON GOING
    5    setting.                                                                      X                              IN ALL AREAS                  0                                                                                                                                                                                                               C&E
         Describe how changes in technology have impacted business and                                                8TH GRADE CD TECHNOLOGY
         industry, identify current trends, and recommend how a technical                                             CURRICULUM & ON GOING
    6    system might be improved.                                                     X                              IN ALL AREAS                  0                                                                                                                                                                                                               C&E
                                                                                                                      8TH GRADE CD TECHNOLOGY
         Demonstrate the use of equipment and machines to solve                                                       CURRICULUM & ON GOING
    7    practical or work-based problems.                                             X                              IN ALL AREAS                  0                                                                                                                                                                                                               C&E
                                                                                                                      8TH GRADE CD TECHNOLOGY
         Demonstrate effective use of a variety of on-line technological                                              CURRICULUM & ON GOING
    8    resources.                                                                    X                              IN ALL AREAS                  0                                                                                                                                                                                                               C&E
                                                                                                                                                                                        Customer Relations




                                                                                                                                                                                                                                      Travel and Tourism
                                                                               4 = Exceeds criteria and/or able to




                                                                                                                                                                                                                                                                                                        Baking and Pastry
                                                                                                                                                                                                                                                                                                                                                         TS = Technical Standards




                                                                                                                                                                                                                                                                     Customer Service
                                                                               teach task
                                                                                                                                                                                                                                                                                                                                                         PS = Pathway Standards




                                                                                                                                                                                                                      Business Math
                          Food Production / Services




                                                                                                                                                                                                                                                                                        Basic Cookery
                                                                               3 = Accomplishes task to criteria




                                                                                                                                                                        Culinary Core
                                                                                                                      Food Production / Services




                                                                                                                                                         Introduction
                                                                               2 = Accomplishes task with help
                                                                                                                                                                                                                                                                                                                                                         FS = Foundation Standards
                     12.9999 PERSONAL & CULINARY SERVICES                                                                                                                                                                                                                                                                                                C & E = Career & Employability




                                                                                                                                                                                                                                                                                                                                      Serv Safe
                                                                               1 = Exposed to the task




                                                                                                                                                                                                                                                           Finance




                                                                                                                                                                                                                                                                                                                            History
                                                                               N = Not exposed to task                                                                                                                                                                                                                                                   Standards




                                                                                                                                                                                                             Pantry




                                                                                                                                                                                                                                                                                                                                                  Post
                                                                                                                                                   Pre
                                                                                 4        3     2      1      N                                    0       1              2                3                  4         5                6                  7           8                 9             10                  11        12          13
                                                                                                                     8TH GRADE CD TECHNOLOGY
         Determine what kind of application is needed for a given task and                                           CURRICULUM & ON GOING
    9    use effectively.                                                             X                              IN ALL AREAS                  0                                                                                                                                                                                                               C&E
                                                                                                                     8TH GRADE CD TECHNOLOGY
         Use technologies as tools for communication of technical or work-                                           CURRICULUM & ON GOING
    10   related information.                                                         X                              IN ALL AREAS                  0                                                                                                                                                                                                               C&E
                                                                                                                     8TH GRADE CD TECHNOLOGY
         Use technology effectively in solving problems in an area of career                                         CURRICULUM & ON GOING
    11   interest.                                                                    X                              IN ALL AREAS                  0                                                                                                                                                                                                               C&E
                                                                                                                     8TH GRADE CD TECHNOLOGY
         Understand and demonstrate basic computer hardware and                                                      CURRICULUM & ON GOING
    12   software installation and maintaining efficient machines.                    X                              IN ALL AREAS                  0                                                                                                                                                                                                               C&E
         Demonstrate ability to adapt to different software applications,                                            8TH GRADE CD TECHNOLOGY
         comparing and contrasting specfic functions and applying them to                                            CURRICULUM & ON GOING
    13   different projects.                                                          X                              IN ALL AREAS                  0                                                                                                                                                                                                               C&E
J        EMPLOYAB ILITY SKILLS                                                                                                                             1                                                                                                                                                                                                       C&E
                                                                                                                     7/8TH GRADE EDP, WORK
                                                                                                                     HABITS, CAMPUS CAREER &
                                                                                                                     JOB READINESS CLASS,
         Continue the EDP process which includes an annual review with                                               CURRICULUM FRAMEWORK
    1    student and counselor and notification of parents.                           X                              MODEL                                 1                                                                                                                                                                                                       C&E
                                                                                                                     7/8TH GRADE EDP, WORK
                                                                                                                     HABITS, CAMPUS CAREER &
                                                                                                                     JOB READINESS CLASS,
         Participate in work-based opportunities such as job-shadowing,                                              CURRICULUM FRAMEWORK
    2    mentorships, work experiences, etc.                                          X                              MODEL                                 1                                                                                                                                                                                                       C&E
                                                                                                                     7/8TH GRADE EDP, WORK
                                                                                                                     HABITS, CAMPUS CAREER &
                                                                                                                     JOB READINESS CLASS,
         Show ability to market oneself by preparing for and completing an                                           CURRICULUM FRAMEWORK
    3    interview process.                                                           X                              MODEL                                 1                                                                                                                                                                                                       C&E
                                                                                                                     7/8TH GRADE EDP, WORK
                                                                                                                     HABITS, CAMPUS CAREER &
         Accurately complete records/documents to support job                                                        JOB READINESS CLASS,
         applications (inquiry letters, resume, references, evaluations,                                             CURRICULUM FRAMEWORK
    4    follow-up letters).                                                          X                              MODEL                                 1                                                                                                                                                                                                       C&E
                                                                                                                     7/8TH GRADE EDP, WORK
                                                                                                                     HABITS, CAMPUS CAREER &
         Use a portfolio, resume, record of attendance, certificates, and/or                                         JOB READINESS CLASS,
         transcript as self-marketing tools to demonstrate interest and                                              CURRICULUM FRAMEWORK
    5    competence.                                                                  X                              MODEL                                 1                                                                                                                                                                                                       C&E
                                                                                                                     7/8TH GRADE EDP, WORK
                                                                                                                     HABITS, CAMPUS CAREER &
                                                                                                                     JOB READINESS CLASS,
         Apply career and labor market information to seek and obtain                                                CURRICULUM FRAMEWORK
    6    employment and/or pursue educational goals.                                  X                              MODEL                                 1                                                                                                                                                                                                       C&E
                                                                                                                     7/8TH GRADE EDP, WORK
                                                                                                                     HABITS, CAMPUS CAREER &
         Research availability of educational programs, financial                                                    JOB READINESS CLASS,
         requirements, and resource and complete an application process                                              CURRICULUM FRAMEWORK
    7    as appropriate for career goals.                                             X                              MODEL                                 1                                                                                                                                                                                                       C&E
                                                                                                                     7/8TH GRADE EDP, WORK
                                                                                                                     HABITS, CAMPUS CAREER &
                                                                                                                     JOB READINESS CLASS,
         Understand the need for lifelong learning in a rapidly changing job                                         CURRICULUM FRAMEWORK
    8    market.                                                                      X                              MODEL                                 1                                                                                                                                                                                                       C&E
         TECHNOLOGY SKILLS                                                                                                                         0                                                                                                                                                                                                               C&E
K        BASIC OPERATIONS AND CONCEPTS                                                                                                             0                                                                                                                                                                                                               C&E
         Discuss emerging technology resources (e.g., podcasting,
         webcasting, compressed video delivery, online file sharing,
    1    graphing calculators, and global positioning software)                           X                               PRE TECH /SKILLS         0                                                                                                                                                                                                               C&E
         Identify the capabilities and limitations of emerging
    2    communication resources.                                                         X                           BUSINESS AND ADVISORY        0                                                                                                                                                                                                               C&E
         Understand the importance of both the predictable and
    3    unpredictable impacts of technology.                                             X                                 PARTNERS &             0                                                                                                                                                                                                               C&E
         Identify changes in hardware and software systems over time and
         discuss how these changes might affect the individual personally in
    4    his/her role as a lifelong learner.                                              X                           ON GOING IN ALL AREAS        0                                                                                                                                                                                                               C&E

    5    Understand the purpose, scope, and use of assistive technology.                                                                           0                                                                                                                                                                                                               C&E
         Understand that access to online learning increases educational
    6    and workplace opportunities.                                                                                                              0                                                                                                                                                                                                               C&E

         Be provided with the opportunity to learn in a virtual environment
    7    as a strategy to build 21st century learning skills.                                                                                      0                                                                                                                                                                                                               C&E
         Understand the relationship between electronic resources,
    8    infrastructure, and connectivity.                                                                                                         0                                                                                                                                                                                                               C&E
                                                                                                                                                                                        Customer Relations




                                                                                                                                                                                                                                      Travel and Tourism
                                                                                4 = Exceeds criteria and/or able to




                                                                                                                                                                                                                                                                                                        Baking and Pastry
                                                                                                                                                                                                                                                                                                                                                         TS = Technical Standards




                                                                                                                                                                                                                                                                     Customer Service
                                                                                teach task
                                                                                                                                                                                                                                                                                                                                                         PS = Pathway Standards




                                                                                                                                                                                                                      Business Math
                          Food Production / Services




                                                                                                                                                                                                                                                                                        Basic Cookery
                                                                                3 = Accomplishes task to criteria




                                                                                                                                                                        Culinary Core
                                                                                                                      Food Production / Services




                                                                                                                                                         Introduction
                                                                                2 = Accomplishes task with help
                                                                                                                                                                                                                                                                                                                                                         FS = Foundation Standards
                     12.9999 PERSONAL & CULINARY SERVICES                                                                                                                                                                                                                                                                                                C & E = Career & Employability




                                                                                                                                                                                                                                                                                                                                      Serv Safe
                                                                                1 = Exposed to the task




                                                                                                                                                                                                                                                           Finance




                                                                                                                                                                                                                                                                                                                            History
                                                                                N = Not exposed to task                                                                                                                                                                                                                                                  Standards




                                                                                                                                                                                                             Pantry




                                                                                                                                                                                                                                                                                                                                                  Post
                                                                                                                                                   Pre
                                                                                  4      3       2      1      N                                   0       1              2                3                  4         5                6                  7           8                 9             10                  11        12          13
         Routinely apply touch-typing techniques with advanced accuracy,
    9    speed, and efficiency.                                                                                                                    0                                                                                                                                                                                                               C&E
         Assess and solve hardware and software problems by using online
    10   help or other user documentation and support.                                                                                             0                                                                                                                                                                                                               C&E
         Identify common graphic, audio, and video file formats (e.g., jpeg,
    11   gif, bmp, mpeg, wav)                                                                                                                      0                                                                                                                                                                                                               C&E

    12   Demonstrate how to import/export text, graphics, or audio files.                                                                          0                                                                                                                                                                                                               C&E
         Proofread and edit a document using an application’s spelling and
    13   grammar checking functions.                                                                                                               0                                                                                                                                                                                                               C&E
L        SOCIAL, ETHICAL, AND HUMAN ISSUES                                                                                                         0                                                                                                                                                                                                               C&E
         Identify legal and ethical issues related to use of information and
    1    communication technology.                                                       X                             ON GOING IN ALL AREAS       0                                                                                                                                                                                                               C&E
         Analyze current trends in information and communication
         technology and assess the potential of emerging technologies for                                                WORK HABITS, PRE
    2    ethical and unethical uses.                                                     X                                ENROLLMENT               0                                                                                                                                                                                                               C&E
         Discuss possible long-range effects of unethical uses of technology
         (e.g., virus spreading, file pirating, hacking) on cultures and
    3    society.                                                                        X                            & CAMPUS HANDBOOK, ELA       0                                                                                                                                                                                                               C&E
         Discuss the possible consequences and costs of unethical uses of
    4    information and computer technology.                                            X                                      HSCE               0                                                                                                                                                                                                               C&E
         Identify ways that individuals can protect their technology systems
    5    from unethical or unscrupulous users.                                                                                                     0                                                                                                                                                                                                               C&E
         Demonstrate the ethical use of technology as a digital citizen and
    6    lifelong learner.                                                                                                                         0                                                                                                                                                                                                               C&E
         Explain the differences between freeware, shareware, and
    7    commercial software.                                                                                                                      0                                                                                                                                                                                                               C&E
    8    Adhere to fair use and copyright guidelines.                                                                                              0                                                                                                                                                                                                               C&E
         Create appropriate citations for resources when presenting
    9    research findings.                                                                                                                        0                                                                                                                                                                                                               C&E
         Adhere to the district acceptable use policy as well as state and
    10   federal laws.                                                                                                                             0                                                                                                                                                                                                               C&E
         Explore career opportunities and identify their related technology
    11   skill requirements.                                                                                                                       0                                                                                                                                                                                                               C&E
         Design and implement a personal learning plan that includes
    12   technology to support his/her lifelong learning goals.                                                                                    0                                                                                                                                                                                                               C&E
M        TECHNOLOGY PRODUCTIVITY TOOLS                                                                                                             0                                                                                                                                                                                                               C&E
         Complete at least one online credit, or non-credit, course or online
    1    learning experience.                                                            X                                   EDP, PLATO,           0                                                                                                                                                                                                               C&E
         Use technology tools for managing and communicating personal
         information (e.g., finances, contact information, schedules,
    2    purchases, correspondence)                                                      X                            NOVA NET, WORK HABITS,       0                                                                                                                                                                                                               C&E
    3    Have access to and utilize assistive technology tools.                          X                               CAREER CRUISING           0                                                                                                                                                                                                               C&E

         Apply advanced software features such as an application’s built-in
         thesaurus, templates, and styles to improve the appearance of
    4    word processing documents, spreadsheets, and presentations.                                                                               0                                                                                                                                                                                                               C&E
         Identify technology tools (e.g., authoring tools or other hardware
         and software resources) that could be used to create a group
    5    project.                                                                                                                                  0                                                                                                                                                                                                               C&E
         Use an online tutorial and discuss the benefits and disadvantages
    6    of this method of learning.                                                                                                               0                                                                                                                                                                                                               C&E
         Develop a document or file for inclusion into a web site or web
    7    page.                                                                                                                                     0                                                                                                                                                                                                               C&E
         Use a variety of applications to plan, create, and edit a multimedia
         product (e.g., model, webcast, presentation, publication, or other
    8    creative work)                                                                                                                            0                                                                                                                                                                                                               C&E
         Have the opportunity to participate in real-life experiences
    9    associated with technology-related careers.                                                                                               0                                                                                                                                                                                                               C&E
N        TECHNOLOGY COMMUNICATIONS TOOLS                                                                                                           0                                                                                                                                                                                                               C&E
         Identify and describe various telecommunications or online
         technologies (e.g., desktop conferencing, listservs, blogs, virtual
    1    reality)                                                                                              N                                   0                                                                                                                                                                                                               C&E
         Use available technologies (e.g., desktop conferencing, e-mail,
         groupware, instant messaging) to communicate with others on a
    2    class assignment or project.                                                                          N                                   0                                                                                                                                                                                                               C&E

         Use a variety of media and formats to design, develop, publish,
         and present products (e.g., presentations, newsletters, web sites)
    3    to communicate original ideas to multiple audiences.                                                  N                                   0                                                                                                                                                                                                               C&E

         Collaborate in content-related projects that integrate a variety of
         media (e.g., print, audio, video, graphic, simulations, and models)
         with presentation, word processing. Publishing, database, graphics
    4    design, or spreadsheet applications.                                                                  N                                   0                                                                                                                                                                                                               C&E
         Plan and implement a collaborative project using
         telecommunications tools (e.g., groupware, interactive web sites,
    5    videoconferencing)                                                                                    N                                   0                                                                                                                                                                                                               C&E
                                                                                                                                                                                     Customer Relations




                                                                                                                                                                                                                                   Travel and Tourism
                                                                             4 = Exceeds criteria and/or able to




                                                                                                                                                                                                                                                                                                     Baking and Pastry
                                                                                                                                                                                                                                                                                                                                                      TS = Technical Standards




                                                                                                                                                                                                                                                                  Customer Service
                                                                             teach task
                                                                                                                                                                                                                                                                                                                                                      PS = Pathway Standards




                                                                                                                                                                                                                   Business Math
                         Food Production / Services




                                                                                                                                                                                                                                                                                     Basic Cookery
                                                                             3 = Accomplishes task to criteria




                                                                                                                                                                     Culinary Core
                                                                                                                   Food Production / Services




                                                                                                                                                      Introduction
                                                                             2 = Accomplishes task with help
                                                                                                                                                                                                                                                                                                                                                      FS = Foundation Standards
                    12.9999 PERSONAL & CULINARY SERVICES                                                                                                                                                                                                                                                                                              C & E = Career & Employability




                                                                                                                                                                                                                                                                                                                                   Serv Safe
                                                                             1 = Exposed to the task




                                                                                                                                                                                                                                                        Finance




                                                                                                                                                                                                                                                                                                                         History
                                                                             N = Not exposed to task                                                                                                                                                                                                                                                  Standards




                                                                                                                                                                                                          Pantry




                                                                                                                                                                                                                                                                                                                                               Post
                                                                                                                                                Pre
                                                                               4      3       2      1      N                                   0       1              2                3                  4         5                6                  7           8                 9             10                  11        12          13
O       TECHNOLOGY RESEARCH TOOLS                                                                                                               0                                                                                                                                                                                                               C&E
        Compare, evaluate, and select appropriate internet search engines                                          TECHNICAL CURRICULUM,
    1   to locate information.                                                 X                                    ON GOING IN ALL AREAS       0                                                                                                                                                                                                               C&E
        Formulate and use evaluation criteria (authority, accuracy,
        relevancy, timeliness) for information located on the internet to                                          TECHNICAL CURRICULUM,
    2   present research findings.                                             X                                    ON GOING IN ALL AREAS       0                                                                                                                                                                                                               C&E
        Determine if online sources are authoritative, valid, reliable,                                            TECHNICAL CURRICULUM,
    3   relevant, and comprehensive.                                           X                                    ON GOING IN ALL AREAS       0                                                                                                                                                                                                               C&E
                                                                                                                   TECHNICAL CURRICULUM,
    4   Distinguish between fact, opinion, point of view, and inference.       X                                    ON GOING IN ALL AREAS       0                                                                                                                                                                                                               C&E
        Evaluate resources for stereotyping, prejudice, and                                                        TECHNICAL CURRICULUM,
    5   misrepresentation.                                                     X                                    ON GOING IN ALL AREAS       0                                                                                                                                                                                                               C&E
        Develop a plan to gather information using various research
        strategies (e.g., interviews, questionnaires, experiments, online                                          TECHNICAL CURRICULUM,
    6   surveys)                                                               X                                    ON GOING IN ALL AREAS       0                                                                                                                                                                                                               C&E

P       TECHNOLOGY PROBLEM-SOLVING and DECISION-MAKING TOOLS                                                                                    0                                                                                                                                                                                                               C&E
        Use a variety of technology resources (e.g., educational software,
        simulations, models) for problem solving and independent                                                   TECHNICAL CURRICULUM,
    1   learning.                                                              X                                    ON GOING IN ALL AREAS       0                                                                                                                                                                                                               C&E

        Describe the possible integration of two or more information and
        communication technology tools or resources to collaborate with                                            TECHNICAL CURRICULUM,
    2   peers, community members, and field experts.                           X                                    ON GOING IN ALL AREAS       0                                                                                                                                                                                                               C&E
        Formulate a research question or hypothesis, then use appropriate
        information and communication technology resources to collect
        relevant information, analyze the findings, and report the results                                         TECHNICAL CURRICULUM,
    3   to multiple audiences.                                                 X                                    ON GOING IN ALL AREAS       0                                                                                                                                                                                                               C&E
                                                                                      4 = Exceeds criteria and/or able to                                TS = Technical Standards
                               Food Production / Services                             teach task
                                                                                                                                                         PS = Pathway Standards
                                                                                      3 = Accomplishes task to criteria
                           12.9999 PERSONAL & CULINARY SERVICES                       2 = Accomplishes task with help       Food Production / Services   FS = Foundation Standards
                                                                                                                                                         C & E = Career & Employability
                                   Segment 1 - Introduction                           1 = Exposed to the task
                                                                                      N = Not exposed to task                                            Standards

                                                                                        4      3       2      1      N
                                       Technical - ProStart                                                                                                            TS
I             Becoming a Foodservice Professional Year One                                                                                                             TS
              Introduction: Preparing for a Successful Career (Duplicated in Year
     A        Two)                                                                                                                                                     TS
              State in their own words the importance of service to success in the
         1    hospitality industry                                                             X                                      DA9                              TS
         2    List the elements of excellent service and give examples                         X                                 DA2, DA9, DC2                         TS

         3    State the difference between school and workplace environments                                          X                                                TS
         4    Develop a list of workplace guidelines                                           X                                      DA2                              TS
         5    Identify and give examples of positive work attitudes                                                   X                                                TS

         6    Give examples of career opportunities in the foodservice industry                                       X                                                TS
         7    Make a list of qualities of successful foodservice employees                                            X                                                TS
         8    Outline a plan for an effective job search                                                              X                                                TS

          9   Given a list of effective cover letter elements, write a cover letter                                   X                                                TS
         10   Demonstrate networking skills                                                                           X                                                TS
         11   Compile the best examples of their work into a portfolio                                                X                                                TS
         12   Write a resume that lists their skills and competencies                                                 X                                                TS
         13   Read and complete a college application form                                                            X                                                TS
         14   Read and complete a job application form                                                                X                                                TS
         15   List the steps to an effective job interview                                                            X                                                TS
         16   Explain the follow-up steps for a job interview                                                         X                                                TS
         17   State their interpretation of a first day on the job                                                    X                                                TS
         18   Outline the steps to resigning a job                                                                    X                                                TS
II            Becoming a Foodservice Professional Year Two                                                                                                             TS
              Introduction: Preparing for a Successful Career (Duplicate of Year
     A        One)                                                                                                                                                     TS
              State in their own words the importance of service to success in the
         1    hospitality industry                                                                     X                              DA9                              TS
         2    List the elements of excellent service and give examples                                 X                         DA2, DA9, DC2                         TS

         3    State the difference between school and workplace environments                                          X                                                TS
         4    Develop a list of workplace guidelines                                                   X                              DA2                              TS
         5    Identify and give examples of positive work attitudes                                                   X                                                TS
                                                                                         4 = Exceeds criteria and/or able to                                TS = Technical Standards
                                  Food Production / Services                             teach task
                                                                                                                                                            PS = Pathway Standards
                                                                                         3 = Accomplishes task to criteria
                              12.9999 PERSONAL & CULINARY SERVICES                       2 = Accomplishes task with help       Food Production / Services   FS = Foundation Standards
                                                                                                                                                            C & E = Career & Employability
                                      Segment 1 - Introduction                           1 = Exposed to the task
                                                                                         N = Not exposed to task                                            Standards

                                                                                           4      3       2      1      N

        6        Give examples of career opportunities in the foodservice industry                                       X                                                TS
        7        Make a list of qualities of successful foodservice employees                                            X                                                TS
        8        Outline a plan for an effective job search                                                              X                                                TS

         9       Given a list of effective cover letter elements, write a cover letter                                   X                                                TS
        10       Demonstrate networking skills                                                                           X                                                TS
        11       Compile the best examples of their work into a portfolio                                                X                                                TS
        12       Write a resume that lists their skills and competencies                                                 X                                                TS
        13       Read and complete a college application form                                                            X                                                TS
        14       Read and complete a job application form                                                                X                                                TS
        15       List the steps to an effective job interview                                                            X                                                TS
        16       Explain the follow-up steps for a job interview                                                         X                                                TS
        17       State their interpretation of a first day on the job                                                    X                                                TS
        18       Outline the steps to resigning a job                                                                    X                                                TS
                                            Technical - ServSafe                                                                                                          TS
                        RESTAURANTS & FOOD & BEVERAGE SERVICES Pathway
X                EMPLOYABILITY AND CAREER DEVELOPMENT                                                                                                                     PS
                 Research and review career options and qualifications in the
    A            restaurant and food service industry.                                                                                                                    PS
                 Summarize steps needed to obtain a job in the restaurant and
        1        food service industry.                                                                                  X                                                PS
             a   Outline a plan for effective job search.                                                                X                                                PS
             b   Write a resume that lists skills and competencies.                                                      X                                                PS
             c   List steps for an effective job interview.                                                              X                                                PS
             d   Explain follow up steps for a job interview.                                                            X                                                PS
                 Examine jobs available within the various types of restaurants and
        3        food service operations to assess career opportunities.                                                 X                                                PS
                 List the qualifications for various careers in the food service
             a   industry.                                                                                               X                                                PS
             b   Describe the major duties/tasks for each job option.                                                    X                                                PS

                 Examine various industry sectors such as independent vs. chain
        4        operations to differentiate careers in each type of operation.                                          X                                                PS
             a   List various types of food service operations.                                                          X                                                PS
             b   List advantages/disadvantages of different sectors.                                                     X                                                PS
                                                                                         4 = Exceeds criteria and/or able to                                TS = Technical Standards
                                  Food Production / Services                             teach task
                                                                                                                                                            PS = Pathway Standards
                                                                                         3 = Accomplishes task to criteria
                              12.9999 PERSONAL & CULINARY SERVICES                       2 = Accomplishes task with help       Food Production / Services   FS = Foundation Standards
                                                                                                                                                            C & E = Career & Employability
                                      Segment 1 - Introduction                           1 = Exposed to the task
                                                                                         N = Not exposed to task                                            Standards

                                                                                           4      3       2      1      N
                                   TRAVEL & TOURISM Pathway
                                Hospitality and Tourism Foundations                                                                                                       FS
V                SYSTEMS                                                                                                                                                  FS

         2       Use organizational charts to analyze the workplace operations.                                                                                           FS
                 Learn the functions of the department or unit within the larger
             a   organization.                                                                                                                                            FS
                 Integrate the functions of the other departments or units to serve
             b   the guest/customer.                                                                                                                                      FS
IX               EMPLOYABILITY AND CAREER DEVELOPMENT                                                                                                                     FS
                 Research and review career options and qualifications to explore
     A           careers in the hospitality and tourism industry.                                                                                                         FS
                 Examine the numerous career paths within hospitality and
         1       tourism to discover personal preferences.                                                                                                                FS
             a   Explore restaurants, food & beverage services.                                                                                                           FS
             b   Explore the lodging industry.                                                                                                                            FS
             c   Explore travel and tourism.                                                                                                                              FS
             d   Explore recreation, amusements, and attractions.                                                                                                         FS
             e   Identify the preferred career opportunities.                                                                                                             FS
                 Study entry-level, skilled level and supervisory positions to gain an
                 awareness of qualifications and skills needed for different levels
         2       of employment.                                                                                                                                           FS
             a   Detail entry-level job qualifications in the industry.                                                                                                   FS
             b   Detail skilled level job qualification in the industry.                                                                                                  FS
             c   Detail supervisory level job qualification in the industry.                                                                                              FS

             d   Match interests, abilities and preferences to career preferences.                                                                                        FS
                 Learn steps necessary to seek, apply for, attain and retain
     C           employment.                                                                                                                                              FS
         1       Seek, and apply for employment to begin career objectives.                                                                                               FS
             a   Outline a plan for effective job search.                                                                                                                 FS
             b   Write a resume that lists skills and competencies.                                                                                                       FS
             c   Complete job applications forms.                                                                                                                         FS
             d   List steps for an effective job interview.                                                                                                               FS
             e   Explain follow up steps for a job interview.                                                                                                             FS
                                                                                 4 = Exceeds criteria and/or able to                                 TS = Technical Standards
                             Food Production / Services                          teach task
                                                                                                                                                     PS = Pathway Standards
                                                                                 3 = Accomplishes task to criteria
                        12.9999 PERSONAL & CULINARY SERVICES                     2 = Accomplishes task with help        Food Production / Services   FS = Foundation Standards
                                                                                                                                                     C & E = Career & Employability
                                Segment 1 - Introduction                         1 = Exposed to the task
                                                                                 N = Not exposed to task                                             Standards

                                                                                   4        3     2      1      N
            Identify positive work behaviors and personal qualities to retain
    3       employment.                                                                                                                                            FS
        a   Demonstrate regular attendance.                                                                                                                        FS
        b   Follow company dress and appearance standards.                                                                                                         FS
        c   Take responsibility for decisions and actions.                                                                                                         FS
        d   Demonstrate effort and initiative.                                                                                                                     FS
        e   Demonstrate the willingness to learn.                                                                                                                  FS
        f   Follow directions.                                                                                                                                     FS
            Understand advancement procedures and the promotional work
D           ladder within the industry to plan career objectives.                                                                                                  FS
            Determine the chain of command for a particular industry to
    1       evaluate personal skills and potential.                                                                                                                FS
        a   Comprehend the career ladder for each industry.                                                                                                        FS

        b   Identify the head of each department and their responsibilities.                                                                                       FS
            Explain what projects need to be accomplished or skills required
    2       to achieve a promotion.                                                                                                                                FS
        a   Gather information on the skills of higher-level positions.                                                                                            FS
            Identify the process of applying for promotional positions and the
        b   person(s) to contact.                                                                                                                                  FS
        c   Write a career pathway plan.                                                                                                                           FS
                            CAREER AND EMPLOYABILITY SKILLS
A           APPLIED ACADEMIC SKILLS                                                                                                                              C&E
B           CAREER PLANNING                                                                                                                                      C&E
            Organize career information and labor market trends from a variety                                         EDP PRE CAMPUS
    1       of sources.                                                                 X                              ENROLLMENT                                C&E

            Explain the advantages and disadvantages of working for self,                                              EDP PRE CAMPUS
    2       others, being an employee of a large or small organization.                 X                              ENROLLMENT                                C&E
                                                                                                                       EDP PRE CAMPUS
    3       Analyze information & preferences from work-based opportunity.              X                              ENROLLMENT                                C&E
            Interpret information from a variety of career assessments to                                              EDP PRE CAMPUS
    4       identify career interests and abilities.                                    X                              ENROLLMENT                                C&E
            Apply a decision-making model and use career assessment                                                    EDP PRE CAMPUS
    5       information to choose a career pathway.                                     X                              ENROLLMENT                                C&E
                                                                              4 = Exceeds criteria and/or able to                                 TS = Technical Standards
                          Food Production / Services                          teach task
                                                                                                                                                  PS = Pathway Standards
                                                                              3 = Accomplishes task to criteria
                     12.9999 PERSONAL & CULINARY SERVICES                     2 = Accomplishes task with help        Food Production / Services   FS = Foundation Standards
                                                                                                                                                  C & E = Career & Employability
                             Segment 1 - Introduction                         1 = Exposed to the task
                                                                              N = Not exposed to task                                             Standards

                                                                                4        3     2      1      N
                                                                                                                    EDP PRE CAMPUS
    6    Annually review EDP and include plan for continuing education.              X                              ENROLLMENT                                C&E
D        PROBLEM SOLVING                                                                                                                                      C&E
         Apply a problem solving model to a workplace situation that                                                WORK HABITS & ON GOING
    1    involves setting goals, implementing and evaluating results.                X                              IN ALL AREAS                              C&E
         Identify typical problems that occur in a workplace and use a
         problem solving model to devise solutions, compare alternatives to                                         WORK HABITS & ON GOING
    2    past solutions, and predict their success.                                  X                              IN ALL AREAS                              C&E
E        PERSONAL MANAGEMENT                                                                                                                                  C&E
         Responsibility                                                                                                                                       C&E
         Demonstrate regular attendance, promptness, and staying with a                                             WORK HABITS & ON GOING
    1    task until satisfactory completion.                                         X                              IN ALL AREAS                              C&E
         Complete assignments with minimum supervision and meet                                                     WORK HABITS & ON GOING
    2    deadlines.                                                                  X                              IN ALL AREAS                              C&E
         Use mistakes as learning opportunities; demonstrate persistence                                            WORK HABITS & ON GOING
    3    and adaptability to change.                                                 X                              IN ALL AREAS                              C&E
                                                                                                                    WORK HABITS & ON GOING
    4    Initiate projects and extra activities for personal satisfaction.           X                              IN ALL AREAS                              C&E
         Self-Management                                                                                                                                      C&E
         Monitor & evaluate accurately one's progress towards a goal or                                             WORK HABITS & ON GOING
    5    completion of a project.                                                    X                              IN ALL AREAS                              C&E
         Demonstrate health and safety practices and drug-free behavior in                                          WORK HABITS & ON GOING
    6    school & workplace setting.                                                 X                              IN ALL AREAS                              C&E
         Obtain a driver license and demonstrate driving skills and safety                                          WORK HABITS & ON GOING
    7    and/or use public transportation.                                           X                              IN ALL AREAS                              C&E
                                                                                                                    WORK HABITS & ON GOING
    8    Prioritize and accomplish tasks independently.                              X                              IN ALL AREAS                              C&E
         Use appropriate personal expression and relate to school and work                                          WORK HABITS & ON GOING
    9    settings.                                                                   X                              IN ALL AREAS                              C&E
         Ethical Behavior                                                                                                                                     C&E
         Demonstrate ethical behavior in school, work, and community                                                WORK HABITS & ON GOING
    10   situations.                                                                 X                              IN ALL AREAS                              C&E
                                                                                                                    WORK HABITS & ON GOING
    11   Describe employer-employee rights and responsibilities.                     X                              IN ALL AREAS                              C&E
         Demonstrate appropriate behaviors necessary to maintaining                                                 WORK HABITS & ON GOING
    12   employment.                                                                 X                              IN ALL AREAS                              C&E
                                                                                   4 = Exceeds criteria and/or able to                                 TS = Technical Standards
                           Food Production / Services                              teach task
                                                                                                                                                       PS = Pathway Standards
                                                                                   3 = Accomplishes task to criteria
                      12.9999 PERSONAL & CULINARY SERVICES                         2 = Accomplishes task with help        Food Production / Services   FS = Foundation Standards
                                                                                                                                                       C & E = Career & Employability
                              Segment 1 - Introduction                             1 = Exposed to the task
                                                                                   N = Not exposed to task                                             Standards

                                                                                     4        3     2      1      N
                                                                                                                         WORK HABITS & ON GOING
    13   Demonstrate positive personal qualities as a group leader.                       X                              IN ALL AREAS                              C&E
J        EMPLOYAB ILITY SKILLS                                                                                                                                     C&E
                                                                                                                         7/8TH GRADE EDP, WORK
                                                                                                                         HABITS, CAMPUS CAREER &
                                                                                                                         JOB READINESS CLASS,
         Continue the EDP process which includes an annual review with                                                   CURRICULUM FRAMEWORK
    1    student and counselor and notification of parents.                               X                              MODEL                                     C&E
                                                                                                                         7/8TH GRADE EDP, WORK
                                                                                                                         HABITS, CAMPUS CAREER &
                                                                                                                         JOB READINESS CLASS,
         Participate in work-based opportunities such as job-shadowing,                                                  CURRICULUM FRAMEWORK
    2    mentorships, work experiences, etc.                                              X                              MODEL                                     C&E
                                                                                                                         7/8TH GRADE EDP, WORK
                                                                                                                         HABITS, CAMPUS CAREER &
                                                                                                                         JOB READINESS CLASS,
         Show ability to market oneself by preparing for and completing an                                               CURRICULUM FRAMEWORK
    3    interview process.                                                               X                              MODEL                                     C&E
                                                                                                                         7/8TH GRADE EDP, WORK
                                                                                                                         HABITS, CAMPUS CAREER &
         Accurately complete records/documents to support job                                                            JOB READINESS CLASS,
         applications (inquiry letters, resume, references, evaluations, follow-                                         CURRICULUM FRAMEWORK
    4    up letters).                                                                     X                              MODEL                                     C&E
                                                                                                                         7/8TH GRADE EDP, WORK
                                                                                                                         HABITS, CAMPUS CAREER &
         Use a portfolio, resume, record of attendance, certificates, and/or                                             JOB READINESS CLASS,
         transcript as self-marketing tools to demonstrate interest and                                                  CURRICULUM FRAMEWORK
    5    competence.                                                                      X                              MODEL                                     C&E
                                                                                                                         7/8TH GRADE EDP, WORK
                                                                                                                         HABITS, CAMPUS CAREER &
                                                                                                                         JOB READINESS CLASS,
         Apply career and labor market information to seek and obtain                                                    CURRICULUM FRAMEWORK
    6    employment and/or pursue educational goals.                                      X                              MODEL                                     C&E
                                                                          4 = Exceeds criteria and/or able to                                 TS = Technical Standards
                     Food Production / Services                           teach task
                                                                                                                                              PS = Pathway Standards
                                                                          3 = Accomplishes task to criteria
                 12.9999 PERSONAL & CULINARY SERVICES                     2 = Accomplishes task with help        Food Production / Services   FS = Foundation Standards
                                                                                                                                              C & E = Career & Employability
                         Segment 1 - Introduction                         1 = Exposed to the task
                                                                          N = Not exposed to task                                             Standards

                                                                            4        3     2      1      N
                                                                                                                7/8TH GRADE EDP, WORK
                                                                                                                HABITS, CAMPUS CAREER &
    Research availability of educational programs, financial                                                    JOB READINESS CLASS,
    requirements, and resource and complete an application process as                                           CURRICULUM FRAMEWORK
7   appropriate for career goals.                                                X                              MODEL                                     C&E
                                                                                                                7/8TH GRADE EDP, WORK
                                                                                                                HABITS, CAMPUS CAREER &
                                                                                                                JOB READINESS CLASS,
    Understand the need for lifelong learning in a rapidly changing job                                         CURRICULUM FRAMEWORK
8   market.                                                                      X                              MODEL                                     C&E
                                                                                      4 = Exceeds criteria and/or able to                                TS = Technical Standards
                               Food Production / Services                             teach task
                                                                                                                                                         PS = Pathway Standards
                                                                                      3 = Accomplishes task to criteria
                          12.9999 PERSONAL & CULINARY SERVICES                        2 = Accomplishes task with help       Food Production / Services   FS = Foundation Standards
                                                                                                                                                         C & E = Career & Employability
                                 Segment 2 - Culinary Core                            1 = Exposed to the task
                                                                                      N = Not exposed to task                                            Standards

                                                                                        4      3       2      1      N
                                       Technical - ProStart                                                                                                            TS
I            Becoming a Foodservice Professional Year One                                                                                                              TS
    C        Chapter 2: Preparing and Serving Safe Food                                                                                                                TS
        1    List reasons why it is important to keep food safe                                X                                      DA10                             TS

        2    Describe good personal hygiene and how it affects food safety                     X                                     DA10                              TS
        3    List the steps to proper handwashing                                              X                                     DA10                              TS
        4    Give examples of potentially hazardous foods                                      X                                   DA10, CC8                           TS
             Categorize and describe the micro-organisms that cause foodborne
        5    illnesses                                                                         X                                      DA10                             TS
             Identify and list ways chemical and physical hazards can
        6    contaminate food                                                                  X                                 DA8, CC8, DA10                        TS
             Distinguish between situations in which contamination and cross-
        7    contamination occur                                                               X                                   DA8, DA10                           TS
             List the conditions under which bacteria multiply rapidly and use
        8    the letters FAT-TOM                                                                                      X                                                TS
             Explain how time and temperature guidelines can reduce growth of
        9    micro-organisms                                                                   X                                      DA10                             TS
             Define the food temperature danger zone and list temperatures
        10   that fall within that zone                                                                               X                                                TS
             Differentiate among types of thermometers and demonstrate how
        11   to use them                                                                                              X                                                TS
             List the seven major steps in a Hazard Analysis Critical Control Point
        12   (HACCP) food safety system                                                        X                                      DA10                             TS
             Outline proper procedures for receiving, storing, preparing,
             cooking, holding, cooling, reheating, and serving food that includes
        13   use of proper tools and equipment                                                 X                                      DA10                             TS
             Compare different types of storage areas found in a foodservice
        14   operation                                                                         X                                   DA6, DA10                           TS
        15   Define the difference between clean and sanitary                                  X                                     DA10                              TS

        16   State procedures for cleaning and sanitizing tools and equipment                                         X                                                TS
    D        Chapter 3: Preventing Accidents and Injuries                                                                                                              TS
             State who is legally responsible for providing a safe environment
        1    and ensuring safe practices                                                       X                                      DA2                              TS
                                                                                  4 = Exceeds criteria and/or able to                                TS = Technical Standards
                            Food Production / Services                            teach task
                                                                                                                                                     PS = Pathway Standards
                                                                                  3 = Accomplishes task to criteria
                       12.9999 PERSONAL & CULINARY SERVICES                       2 = Accomplishes task with help       Food Production / Services   FS = Foundation Standards
                                                                                                                                                     C & E = Career & Employability
                              Segment 2 - Culinary Core                           1 = Exposed to the task
                                                                                  N = Not exposed to task                                            Standards

                                                                                    4      3       2      1      N
         Define the role of Occupational Safety and Health Administration
    2    (OSHA) regulations                                                                                       X                                                TS
         State in their own words the Hazard Communication Standard
    3    requirements for employers                                                                               X                                                TS
    4    Identify electrical hazards that contribute to accidental fires                                          X                                                TS
    5    Classify different types of fires and fire extinguishers                                                 X                                                TS
         Outline proper actions to take in the event of a fire at a foodservice
    6    operation                                                                         X                                      DA9                              TS
    7    Describe the ways to prevent burns                                                                       X                                                TS

    8    List hazards that contribute to injury due to slips, trips, or falls                                     X                                                TS
    9    Outline proper procedures for cleaning up spills on floors                                               X                                                TS
D        Chapter 3: Preventing Accidents and Injuries                                                                                                              TS
    10   Demonstrate how to safely use ladders                                                                    X                                                TS

    11   Demonstrate proper lifting and carrying procedures to avoid injury                                       X                                                TS
    12   Locate and list hazards that can cause cuts                                                              X                                                TS
    13   Demonstrate correct and safe use of knives                                                               X                                                TS
    14   List safe driving techniques                                                                             X                                                TS
    15   Outline basic first aid concepts and procedures                                                          X                                                TS
    16   Explain the importance of the general safety audit                                                       X                                                TS
         Explain the importance of completing standard reports for any
    17   accident or illness at the operation                                                                     X                                                TS
         List ways to use protective clothing and equipment to prevent
    18   injuries                                                                                                 X                                                TS
E        Unit Two - Chapter 4: Kitchen Basics                                                                                                                      TS

    1    Identify the components and functions of a standardized recipe                    X                                   CB1, DA10                           TS
    2    Convert recipes to yield smaller and larger quantities                            X                                   CB2, DA10                           TS
    3     Describe the use of common liquid and dry measure tools                          X                                   CB1, DA10                           TS
         Explain the difference between customary and metric units of
    4    measure                                                                           X                                      CB1                              TS
    5    Apply effective mise en place through practice                                    X                                   CB1, DA10                           TS
         Identify different functions of several types of knives and
    6    demonstrate their proper uses                                              X                                             A13                              TS
    7    List common spices and herbs and describe their uses                              X                                      CC11                             TS
                                                                              4 = Exceeds criteria and/or able to                                   TS = Technical Standards
                          Food Production / Services                          teach task
                                                                                                                                                    PS = Pathway Standards
                                                                              3 = Accomplishes task to criteria
                     12.9999 PERSONAL & CULINARY SERVICES                     2 = Accomplishes task with help        Food Production / Services     FS = Foundation Standards
                                                                                                                                                    C & E = Career & Employability
                            Segment 2 - Culinary Core                         1 = Exposed to the task
                                                                              N = Not exposed to task                                               Standards

                                                                                4      3       2      1      N
         Describe and demonstrate several basic prepreparation techniques,
         including clarifying butter, separating eggs, whipping egg whites,
    8    and making parchment liners                                                   X                                     DA9, DA10                            TS
         Describe dry-heat cooking methods and list the foods to which they
    9    are suited                                                                    X                                        CC5                               TS
         Describe moist-heat cooking methods and list the foods to which
    10   they are suited                                                               X                                        CC6                               TS
         Describe combination cooking methods and list the foods to which
    11   they are suited                                                               X                                        CC5                               TS
F        Chapter 5: Foodservice Equipment                                                                                                                         TS
                                                                                                                    CC1, CC2, CC4, CC5, CC6, CC7,
         Demonstrate how to use scales and carts to receive food and                                                 CC8, CC9, CC10, CC11, CB4,
    1    supplies                                                                      X                                        DD4                               TS
                                                                                                                    CC1, CC2, CC4, CC5, CC6, CC7,
         Demonstrate measuring and portioning foods using ladles,                                                    CC8, CC9, CC10, CC11, CB4,
    2    measuring cups and spoons, scales, and scoops                                 X                                        DA10                              TS
         Demonstrate how to properly sharpen and use different types of
    3    knives                                                                                       X                         A13                               TS
    4    Give examples of preparing foods using pots and pans                          X                                        CB1                               TS
         Explain how to store food and supplies properly on shelves and in
    5    refrigerators and freezers                                                    X                                        DD4                               TS
         Demonstrate how to cut and mix foods using standard kitchen                                                CC1, CC2, CC4, CC5, CC6, CC7,
    6    equipment                                                                     X                                     CC8, DA10                            TS
         Compare and contrast cooking foods using various types of                                                  CC1, CC2, CC4, CC5, CC6, CC7,
    7    steamers, broilers, griddle, grills, ranges, fryers, and ovens                X                                        CC8                               TS
         Outline how to hold and serve food and beverages using kitchen
    8    equipment                                                                     X                                     DA9, D10                             TS
    9    Compare and contrast the features of dishwashing machines                     X                                       CC4                                TS
         Outline the order in which food and supplies flow through a food
    10   service                                                                                              X                                                   TS
         Demonstrate proper cleaning and sanitizing of foodservice
    11   equipment and utensils                                                        X                                    A4, A3, A11                           TS
G        Chapter 6: Nutrition                                                                                                                                     TS
         Characterize the roles of carbohydrates, hormones, fiber, starch,
         and fats in people's diets and identify foods that contain these
    1    nutrients                                                                     X                                       DA10                               TS
                                                                                          4 = Exceeds criteria and/or able to                                TS = Technical Standards
                                     Food Production / Services                           teach task
                                                                                                                                                             PS = Pathway Standards
                                                                                          3 = Accomplishes task to criteria
                                12.9999 PERSONAL & CULINARY SERVICES                      2 = Accomplishes task with help       Food Production / Services   FS = Foundation Standards
                                                                                                                                                             C & E = Career & Employability
                                       Segment 2 - Culinary Core                          1 = Exposed to the task
                                                                                          N = Not exposed to task                                            Standards

                                                                                            4      3       2      1      N
          2        Describe cholesterol and list foods in which it is found                        X                                      DA10                             TS

                   Characterize the roles of proteins, water, vitamins, and minerals in
          3        people's diets and identify foods that contain these nutrients                  X                                      DA10                             TS
          4        Differentiate between complete and incomplete proteins                         XX                                      DA10                             TS
                   Use Recommended Dietary Allowances (RDAs) and the Food Guide
           5       Pyramid to plan meals                                                           X                                      DA10                             TS
           6       Describe a healthy diet                                                         X                                      DA10                             TS
           7       Interpret information on a nutrition label                                      X                                      DA10                             TS
           8       Identify recipes that preserve nutrients in quantity cooking                    X                                      DA10                             TS
           9       Suggest ways to make recipes more healthful                                     X                                      DA10                             TS
          10       Suggest healthful substitutes for high-fat ingredients                          X                                      DA10                             TS
                                             Technical - ServSafe                                                                                                          TS
                         RESTAURANTS & FOOD & BEVERAGE SERVICES Pathway
II                 SAFETY, HEALTH, AND ENVIRONMENTAL                                                                                                                       PS
                   Review all safety & sanitation procedures applicable to the work
      A            area & supervise staff in proper sanitation behavior.                                                                                                   PS
                   Examine sanitation procedures to ensure facility is in compliance
          1        with health codes.                                                                      x                                                               PS
               a   Identify electric and mechanical hazards.                                                              X                                                PS
               b   Classify different types of fires and how to contain them.                                             X                                                PS
               c   Identify proper fire evacuation procedures.                                                            X                                                PS
               d   Explain the safe use of ladders.                                                                       X                                                PS
               e   Detail proper lifting and carrying procedures.                                                         X                                                PS
III                SYSTEMS                                                                                                                                                 PS
                   Examine the company's standard operating procedures to
      A            determine the criteria for food preparation.                                                                                                            PS

          3        Use basic food knowledge to prepare nutritional, quality foods.                                        X                                                PS
               a   Explain use of variety of sauces.                                                                      X                                                PS

               b   Choose appropriate cooking procedures (saute', broil, bake, etc.)                                      X                                                PS
               c   Employ knowledge of nutritional values.                                                                X                                                PS
               d   Exhibit high quality food presentation.                                                                X                                                PS
                   Evaluate types of kitchen equipment to match equipment with
          4        correct cooking methodology.                                                                           X                                                PS
                                                                                           4 = Exceeds criteria and/or able to                                TS = Technical Standards
                                   Food Production / Services                              teach task
                                                                                                                                                              PS = Pathway Standards
                                                                                           3 = Accomplishes task to criteria
                              12.9999 PERSONAL & CULINARY SERVICES                         2 = Accomplishes task with help       Food Production / Services   FS = Foundation Standards
                                                                                                                                                              C & E = Career & Employability
                                     Segment 2 - Culinary Core                             1 = Exposed to the task
                                                                                           N = Not exposed to task                                            Standards

                                                                                             4      3       2      1      N
             a   Use scales and other food service equipment.                                       X                                                                       PS
             b   Sharpen knives safely.                                                                                    X                                                PS
             c   Use pots and pans for different food preparations.                                                        X                                                PS
                 Explain how to store and retrieve foods in a variety of settings (cold,
             d   hot, dry, etc.)                                                                                           X                                                PS
IV               ACADEMIC FOUNDATIONS                                                                                                                                       PS
                 Manage and use basic reading, writing, and mathematical skills for
                 food production and guest services to provide a positive guest
     A           experience.                                                                                                                                                PS
                 Apply mathematical, reading, and writing skills to correctly deliver
         1       food products and guest service.                                                                          X                                                PS
             a   Convert recipes.                                                            x                                                                              PS
             b   Use proper measurements of ingredients.                                     x                                                                              PS
             c   Calculate menu and recipe costs.                                            X                                                                              PS

                 Read & comprehend recipes, operational manuals, inventory
             d   control sheets, menus, correspondence, training manuals, etc.                              x                                                               PS
                 Use basic writing skills (grammar, punctuation, spelling) to produce
                 inventory control sheets, recipes, menus, correspondence,
             e   employee evaluations, etc.                                                                 x                                                               PS
IX               TECHNICAL SKILLS                                                                                                                                           PS
                 Examine the company's standard operating procedures related to
                 food and beverage production & guest service to measure
     A           effectiveness.                                                                                                                                             PS
                 Evaluate types of kitchen equipment to match equipment with
         4       correct cooking methodology.                                                x                                                                              PS
             a   Use of scales and other food service equipment.                             x                                                                              PS
             b   Sharpen knives safely.                                                                                    X                                                PS
             c   Use pots and pans for different food preparations.                                                        X                                                PS
                 Explain how to store and retrieve foods in variety of settings (cold
             d   hot, dry, etc.)                                                                                           X                                                PS
                                     TRAVEL & TOURISM Pathway
                                 Hospitality and Tourism Foundations                                                                                                        FS
II               COMMUNICATIONS                                                                                                                                             FS
                 Comprehend and use reading strategies to learn meaning,
     D           technical concepts, vocabulary, and follow directions.                                                                                                     FS
                                                                                         4 = Exceeds criteria and/or able to                                TS = Technical Standards
                                   Food Production / Services                            teach task
                                                                                                                                                            PS = Pathway Standards
                                                                                         3 = Accomplishes task to criteria
                               12.9999 PERSONAL & CULINARY SERVICES                      2 = Accomplishes task with help       Food Production / Services   FS = Foundation Standards
                                                                                                                                                            C & E = Career & Employability
                                      Segment 2 - Culinary Core                          1 = Exposed to the task
                                                                                         N = Not exposed to task                                            Standards

                                                                                           4      3       2      1      N
                  Use purpose as a context to select reading strategies and read
          1       text.                                                                                                                                                   FS
              a   Identify purpose of text.                                                                                                                               FS
              b   Identify complexity of text.                                                                                                                            FS
                  Use at least one reading strategy (skimming, reading for detail,
                  reading for meaning and critical analysis) for selected reading and
              c   describe why you selected that strategy.                                                                                                                FS
                  Analyze information read to learn meaning, technical concepts,
          2       vocabulary, and follow directions.                                                                                                                      FS

              a   Determine relevance, accuracy and appropriateness to purpose.                                                                                           FS
              b   Integrate information with prior knowledge.                                                                                                             FS
              c   Identify complexities and discrepancies in information.                                                                                                 FS
                  Analyze information presented in a variety of formats such as
              d   tables, lists, and figures.                                                                                                                             FS
                  Interpret, transcribe and communicate information, data, and
                  observations to apply information learned from reading to actual
          3       practice.                                                                                                                                               FS
              a   Explain meaning of new terms, vocabulary and concepts.                                                                                                  FS
              b   Interpret technical materials used.                                                                                                                     FS
                  Write specific steps for applying information learned to task or new
              c   situation.                                                                                                                                              FS
                  Write set of directions for others sharing information learned and
              d   applying that to task or new situation.                                                                                                                 FS
III               PROBLEM SOLVING AND CRITICAL THINKING SKILLS                                                                                                            FS
                  Identify and use common tasks that require employees to
      D           problem-solve on the job.                                                                                                                               FS
          1       Use critical thinking skills to solve problems.                                                                                                         FS
              a   Manage time effectively.                                                                                                                                FS
              b   Prioritize tasks.                                                                                                                                       FS
              c   Demonstrate flexibility.                                                                                                                                FS
              d   Handle ambiguous situations.                                                                                                                            FS
VI                SAFETY, HEALTH AND ENVIRONMENT                                                                                                                          FS
                  Review all safety and sanitation procedures applicable to the
                  work area to ensure a safe and healthy work environment for all
      A           individuals.                                                                                                                                            FS
                                                                                  4 = Exceeds criteria and/or able to                                TS = Technical Standards
                             Food Production / Services                           teach task
                                                                                                                                                     PS = Pathway Standards
                                                                                  3 = Accomplishes task to criteria
                         12.9999 PERSONAL & CULINARY SERVICES                     2 = Accomplishes task with help       Food Production / Services   FS = Foundation Standards
                                                                                                                                                     C & E = Career & Employability
                                Segment 2 - Culinary Core                         1 = Exposed to the task
                                                                                  N = Not exposed to task                                            Standards

                                                                                    4      3       2      1      N

    1       Examine overall safety procedures to maintain a safe work area.                                                                                        FS
        a   Identify electrical and mechanical hazards.                                                                                                            FS
        b   Classify different types of fires and how to contain them.                                                                                             FS
        c   Identify proper fire evacuation procedures.                                                                                                            FS
        d   Explain the safe use of ladders.                                                                                                                       FS
        e   Outline proper response to emergency situations.                                                                                                       FS
        f   Outline basic first aid and CPR procedures.                                                                                                            FS
            Practice personal safety while at the work site & on work related
    3       assignments to avoid injuries or accidents.                                                                                                            FS
        a   Detail proper lifting and carrying procedures.                                                                                                         FS
            Demonstrate handling safety with mechanical, environmental,
            microwave radiation, vehicle, optical laser, radar, high frequency
        b   radio, and fiber optics.                                                                                                                               FS
            Demonstrate safe work habits and procedure related to application
        c   of electricity and static discharge.                                                                                                                   FS

            Demonstrate the appropriate use of safety equipment &
        d   procedures, such as lockout/tag out, as required for work activity.                                                                                    FS

        e   Demonstrate safe use of equipment commonly used within the hos                                                                                         FS
            Adjust working routines to take advantage of ergonomic designs in
        f   the workplace.                                                                                                                                         FS
            Analyze life choices related to nutrition, stress, and exercise to
            measure their affect on performance in the career pathways
B           within hospitality and tourism.                                                                                                                        FS
            Examine the pursuit of personal life style choices to prepare for
    1       careers in the hospitality and tourism industry.                                                                                                       FS
        a   List the effects of exercise on job performance.                                                                                                       FS
            Discuss the effects of nutrition and dietary habits on job
        b   performance.                                                                                                                                           FS
            Interpret the effect of stress, fatigue and anxiety on job
        c   performance.                                                                                                                                           FS
            Analyze work related chemicals and hazardous materials to
            prevent health related problems that may result from exposure to
C           these elements.                                                                                                                                        FS
                                                                                           4 = Exceeds criteria and/or able to                                 TS = Technical Standards
                                     Food Production / Services                            teach task
                                                                                                                                                               PS = Pathway Standards
                                                                                           3 = Accomplishes task to criteria
                                12.9999 PERSONAL & CULINARY SERVICES                       2 = Accomplishes task with help        Food Production / Services   FS = Foundation Standards
                                                                                                                                                               C & E = Career & Employability
                                       Segment 2 - Culinary Core                           1 = Exposed to the task
                                                                                           N = Not exposed to task                                             Standards

                                                                                             4        3     2      1      N
                   Follow industry standards to comply with safety policies and
           1       procedures.                                                                                                                                               FS
                   Apply Hazcom and Hazardous Material practices and MSDS
               a   procedures for handling and disposing of chemicals.                                                                                                       FS

               b   Illustrate compliance with OSHA safety regulations and practices.                                                                                         FS
                   Outline resources to utilize in various emergency situations for
           2       self, co-workers, and customers/guests.                                                                                                                   FS
               a   Detail steps to use in medical emergencies.                                                                                                               FS
               b   List resources for assistance with environmental issues.                                                                                                  FS
               c   Name the resources for assistance in crimes or accidents.                                                                                                 FS
               d   Detail how to access help in a terrorist situation.                                                                                                       FS
VIII               ETHICS AND LEGAL RESPONSIBILITY                                                                                                                           FS
                   Examine professional and workplace ethics and legal
       C           responsibilities to provide guidelines for conduct.                                                                                                       FS
                   Demonstrate awareness of responsibilities for different positions
           1       within the organization.                                                                                                                                  FS

                   Explain legal responsibilities of employees to comply with
               a   government laws & regulations including responsible liability.                                                                                            FS
                   Explain the major laws and regulations that define responsibilities
                   for commercial, consumer, health, safety, environmental, and
               b   employment laws and regulations.                                                                                                                          FS
                                    CAREER AND EMPLOYABILITY SKILLS
       A           APPLIED ACADEMIC SKILLS                                                                                                                                 C&E
       F           ORGANIZING SKILLS                                                                                                                                       C&E
                   Time                                                                                                                                                    C&E
                   Determine goals and develop an action plan to accomplish them                                                 WORK HABITS & ON GOING
           1       within a given time frame.                                                     X                              IN ALL AREAS                              C&E
                   Read time charts and work schedules and perform tasks within time                                             WORK HABITS & ON GOING
           2       constraints of school or the workplace.                                        X                              IN ALL AREAS                              C&E
                                                                                                                                 WORK HABITS & ON GOING
           3       Prioritize tasks and revise schedules as needed.                               X                              IN ALL AREAS                              C&E
                   Materials                                                                                                                                               C&E
                   Utilize materials, tools, and processes to complete a task related to                                         WORK HABITS & ON GOING
           7       a career selection.                                                            X                              IN ALL AREAS                              C&E
                                                                         4 = Exceeds criteria and/or able to                                 TS = Technical Standards
                      Food Production / Services                         teach task
                                                                                                                                             PS = Pathway Standards
                                                                         3 = Accomplishes task to criteria
                  12.9999 PERSONAL & CULINARY SERVICES                   2 = Accomplishes task with help        Food Production / Services   FS = Foundation Standards
                                                                                                                                             C & E = Career & Employability
                         Segment 2 - Culinary Core                       1 = Exposed to the task
                                                                         N = Not exposed to task                                             Standards

                                                                           4      3       2      1      N
     Compile a list of materials and supplies needed in advance of an                                          WORK HABITS & ON GOING
8    assignment.                                                                                               IN ALL AREAS                              C&E
     Acquire resources in a timely fashion and take responsibility for                                         WORK HABITS & ON GOING
9    their care.                                                                                               IN ALL AREAS                              C&E
     Identify and prepare tools, equipment, space, and facilities                                              WORK HABITS & ON GOING
10   appropriate for a task.                                                                                   IN ALL AREAS                              C&E
     Work within constraints of safety precautions and available                                               WORK HABITS & ON GOING
11   resources.                                                                                                IN ALL AREAS                              C&E
                                                                                       4 = Exceeds criteria and/or able to                                TS = Technical Standards
                                 Food Production / Services                            teach task
                                                                                                                                                          PS = Pathway Standards
                                                                                       3 = Accomplishes task to criteria
                             12.9999 PERSONAL & CULINARY SERVICES                      2 = Accomplishes task with help       Food Production / Services   FS = Foundation Standards
                                                                                                                                                          C & E = Career & Employability
                                  Segment 3 - Customer Relations                       1 = Exposed to the task
                                                                                       N = Not exposed to task                                            Standards

                                                                                         4      3       2      1      N
                                         Technical - ProStart                                                                                                           TS
I               Becoming a Foodservice Professional Year One                                                                                                            TS
    B           Unit One - Chapter 1: Successful Customer Relations                                                                                                     TS
                Recognize and state the importance of customer service to food
        1       service                                                                                                X                                                TS
                List the reasons and the ways to make a positive first impression in
        2       the foodservice industry                                                        X                                 DA1, DC2, DA7                         TS
        3       Describe a variety of customers that may have special needs                     X                                      DA9                              TS
                Distinguish between effective and ineffective communication with
        4       customers by giving examples                                                    X                                      DA9                              TS
                Explain how customer satisfaction directly affects a restaurant's
        5       success                                                                                                X                                                TS
        6       Outline the service planning process                                            X                                       DA                              TS
    I           Chapter 8: Working with People                                                                                                                          TS
                Explain how stereotypes and prejudices can negatively affect how
        1       people work together                                                                                   X                                                TS
        2       List and demonstrate effective legal interviewing skills                                               X                                                TS
        3       State the importance of having new-employee orientation                                                X                                                TS
        4       Describe common elements of orientation programs                                                       X                                                TS

        5       Summarize and discuss effective group and on-the-job training                                          X                                                TS

        6       List and apply effective techniques used in performance evaluations                                    X                                                TS
                                          Technical - ServSafe                                                                                                          TS
                      RESTAURANTS & FOOD & BEVERAGE SERVICES Pathway
                Achieve an awareness of applicable legal policies to comply with
        2       laws regarding hiring, harassment and safety issues.                                                   X                                                PS
            a   Demonstrate understanding of legal interviewing processes.                                             X                                                PS
                Outline how harassment and stereotyping can create an unhealthy
            b   work environment.                                                                                      X                                                PS

            c   Define legal and ethical responsibilities for safety procedures.                                       X                                                PS
            d   Interpret workman's compensation requirements and forms.                                               X                                                PS
                Interpret ethical and legal guidelines relating to job performance
        3       to solve legal or ethical issues.                                                                      X                                                PS
                                                                                       4 = Exceeds criteria and/or able to                                TS = Technical Standards
                                  Food Production / Services                           teach task
                                                                                                                                                          PS = Pathway Standards
                                                                                       3 = Accomplishes task to criteria
                              12.9999 PERSONAL & CULINARY SERVICES                     2 = Accomplishes task with help       Food Production / Services   FS = Foundation Standards
                                                                                                                                                          C & E = Career & Employability
                                   Segment 3 - Customer Relations                      1 = Exposed to the task
                                                                                       N = Not exposed to task                                            Standards

                                                                                         4      3       2      1      N

             a   Identify ethical and legal situations which occur in the workplace.                                   X                                                PS
                 Relate appropriate response to legal/ethical infractions in the
             b   workplace.                                                                                            X                                                PS
V                COMMUNICATIONS                                                                                                                                         PS
                 Integrate listening, writing, and speaking skills to enhance
     A           operations and guest satisfaction.                                                                                                                     PS
                 Use verbal and nonverbal communications to provide a positive
         1       experience for guests and employees.                                                   x                                                               PS
             a   Read English or required language.                                                                    X                                                PS
             b   Write English or required language.                                                                   X                                                PS
             c   Exhibit pleasing appearance and hygiene.                                                              X                                                PS
             d   Present comfortable tone in speaking with people.                              x                                                                       PS
             e   Exhibit a hospitable personality.                                              x                                                                       PS
             f   Listen and understand others.                                                  x                                                                       PS
             g   Communicate clearly and concisely to co-workers and guests.                    x                                                                       PS
VI               LEADERSHIP AND TEAMWORK                                                                                                                                PS
                 Review managerial skills required to make staffing decisions while
     A           following industry standards.                                                                                                                          PS
                 Model leadership and teamwork qualities to aid in employee
                 retention and create a pleasant working atmosphere for staff
         1       members.                                                                       x                                                                       PS
             a   Detail ways to minimize staff turnover.                                                               X                                                PS
             b   Work well with other staff members.                                                                   X                                                PS
             c   Conduct regular staff training.                                                                       X                                                PS
                 Formulate staff development plans to create an effective working
         2       team.                                                                                                 X                                                PS
                 Maintain current job descriptions for all positions under the
             a   managerial level.                                                              x                                                                       PS
             b   Conduct regular reviews of staff.                                                                     X                                                PS
             c   Conduct regular training and coaching of staff.                                                       X                                                PS
                 Review industry standards in human relations policies and
                 procedures to ensure all necessary information is included in
         3       orientation for new employees.                                                                        X                                                PS
             a   Conduct thorough orientation for new staff.                                                           X                                                PS
             b   Detail elements involved in new orientation.                                                          X                                                PS
                                                                                    4 = Exceeds criteria and/or able to                                TS = Technical Standards
                                   Food Production / Services                       teach task
                                                                                                                                                       PS = Pathway Standards
                                                                                    3 = Accomplishes task to criteria
                              12.9999 PERSONAL & CULINARY SERVICES                  2 = Accomplishes task with help       Food Production / Services   FS = Foundation Standards
                                                                                                                                                       C & E = Career & Employability
                                   Segment 3 - Customer Relations                   1 = Exposed to the task
                                                                                    N = Not exposed to task                                            Standards

                                                                                      4      3       2      1      N
X                 EMPLOYABILITY AND CAREER DEVELOPMENT                                                                                                               PS
                  Research and review career options and qualifications in the
      A           restaurant and food service industry.                                                                                                              PS
                  Summarize steps needed to retain a job in the restaurant and
          2       food service industry.                                                                           XX                                                PS
              a   Develop a list of workplace rules and regulations.                                                X                                                PS
              b   Identify and give examples of positive work attitudes.                                           XX                                                PS
              c   Make a list of qualities of successful food service employees.                                    X                                                PS
              d   Identify hierarchy within the organization.                                                       X                                                PS
                                      TRAVEL & TOURISM Pathway
                                  Hospitality and Tourism Foundations                                                                                                FS
II                COMMUNICATIONS                                                                                                                                     FS
                  Interpret verbal and nonverbal behaviors to enhance
      B           communication with co-workers and customers/guests.                                                                                                FS
                  Interpret verbal and nonverbal behaviors to enhance
          1       communication with co-workers and customers/guests.                                                                                                FS
              a   Speak and understand English or required language.                                                                                                 FS
              b   Present comfortable tone in speaking with people.                                                                                                  FS
              c   Identify verbal cues.                                                                                                                              FS
              d   Communicate clearly and concisely to co-workers and others.                                                                                        FS
              e   Explain messages conveyed by verbal behaviors.                                                                                                     FS
          2       Interpret nonverbal behaviors to enhance communication.                                                                                            FS
              a   Identify nonverbal cues.                                                                                                                           FS
                  Observe eye contact, facial expressions, posture, gestures, and
              b   other body language.                                                                                                                               FS
VI                SAFETY, HEALTH AND ENVIRONMENT                                                                                                                     FS
VII               LEADERSHIP AND TEAMWORK                                                                                                                            FS
      A           Employ leadership and teamwork skills to facilitate workflow.                                                                                      FS
                  Develop group-working relationships to improve the work
          1       environment.                                                                                                                                       FS
              a   Encourage positive working relationships.                                                                                                          FS
              b   Participate as a team member.                                                                                                                      FS
              c   Adhere to company policies.                                                                                                                        FS
              d   Motivate self.                                                                                                                                     FS
                  Observe outstanding leaders to identify effective management
          2       styles.                                                                                                                                            FS
                                                                                               4 = Exceeds criteria and/or able to                                TS = Technical Standards
                                     Food Production / Services                                teach task
                                                                                                                                                                  PS = Pathway Standards
                                                                                               3 = Accomplishes task to criteria
                                 12.9999 PERSONAL & CULINARY SERVICES                          2 = Accomplishes task with help       Food Production / Services   FS = Foundation Standards
                                                                                                                                                                  C & E = Career & Employability
                                      Segment 3 - Customer Relations                           1 = Exposed to the task
                                                                                               N = Not exposed to task                                            Standards

                                                                                                 4      3       2      1      N
               a   Name several styles of leadership.                                                                                                                           FS
               b   Identify organization skills of good leader.                                                                                                                 FS
               c   Describe decision-making skills.                                                                                                                             FS
               d   Explain how a leader delegates work.                                                                                                                         FS
                   Describe techniques a good leader uses to develop a high
               e   performing team.                                                                                                                                             FS
                   Lead others in tasks and activities to benefit the organization as a
       B           whole.                                                                                                                                                       FS
           1       Use leadership skills to create motivation for change.                                                                                                       FS
               a   Compliment and encourage others.                                                                                                                             FS
               b   Clarify expectations for change.                                                                                                                             FS
               c   Indicate the benefits of change.                                                                                                                             FS
               d   Exhibit flexibility.                                                                                                                                         FS
                   Model leadership and teamwork qualities to aid in employee
           2       morale.                                                                                                                                                      FS
               a   Detail ways to minimize staff turnover.                                                                                                                      FS
               b   Create a pleasant working atmosphere.                                                                                                                        FS
               c   Coach and mentor new employees.                                                                                                                              FS
               d   Involve all individuals in creative problem solving.                                                                                                         FS
                   Establish and maintain effective working relationships with all
                   levels of personnel and other departments to provide effective
       C           services to the guest/customer.                                                                                                                              FS

           1       Use interpersonal skills to build effective working relationships.                                                                                           FS
               a   Work effectively within the department or unit.                                                                                                              FS
               b   Co-operate with workers from other departments or units.                                                                                                     FS
                   Practice sensitivity to cultural, religious, disability and gender issues
               c   in dealing with others.                                                                                                                                      FS
       D           Resolve conflicts to satisfy staff, guests/customers and others.                                                                                             FS
           1       Use conflict-management skills to facilitate solutions.                                                                                                      FS
               a   Identify sources of conflict.                                                                                                                                FS
               b   Include stakeholders in a problem-solving session.                                                                                                           FS
               c   Agree on and implement steps to resolve conflict.                                                                                                            FS
               d   Follow up on results of implementation.                                                                                                                      FS
VIII               ETHICS AND LEGAL RESPONSIBILITY                                                                                                                              FS
                                                                                       4 = Exceeds criteria and/or able to                                 TS = Technical Standards
                                   Food Production / Services                          teach task
                                                                                                                                                           PS = Pathway Standards
                                                                                       3 = Accomplishes task to criteria
                              12.9999 PERSONAL & CULINARY SERVICES                     2 = Accomplishes task with help        Food Production / Services   FS = Foundation Standards
                                                                                                                                                           C & E = Career & Employability
                                   Segment 3 - Customer Relations                      1 = Exposed to the task
                                                                                       N = Not exposed to task                                             Standards

                                                                                         4        3     2      1      N
                  Examine and review ethical and legal responsibilities as they
                  relate to guests/customers and employee conduct within the
     A            establishment to maintain high industry standards.                                                                                                     FS
                  Develop an awareness of applicable legal policies to comply with
         1        laws regarding hiring, harassment and safety issues.                                                                                                   FS

              a   Define legal and ethical responsibilities for safety procedures.                                                                                       FS
                  Outline how harassment and stereotyping can create an unhealthy
              b   work environment.                                                                                                                                      FS
              c   Demonstrate understanding of legal interviewing processes.                                                                                             FS
              d   Interpret workman's compensation requirements and forms.                                                                                               FS
              e   Maintain and understand standard of confidentiality.                                                                                                   FS
                  Show regard for ethics, values, and principles to deal fairly with
     B            others.                                                                                                                                                FS
         1        Respect others at all times to express personal ethical values.                                                                                        FS
              a   Be respectful and sensitive to other's beliefs.                                                                                                        FS
              b   Demonstrate good life values.                                                                                                                          FS
                  Demonstrate fairness to others of different cultures, religions,
              c   gender, or age.                                                                                                                                        FS
IX                EMPLOYABILITY AND CAREER DEVELOPMENT                                                                                                                   FS
         2        Summarize steps necessary to retain a job in the industry.                                                                                             FS
              a   Develop a list of workplace rules and regulations.                                                                                                     FS
              b   Identify and give examples of positive work attitudes.                                                                                                 FS
              c   Make a list of characteristics of a successful employee.                                                                                               FS
              d   Identify hierarchy within the organization.                                                                                                            FS
                                   CAREER AND EMPLOYABILITY SKILLS
     A            APPLIED ACADEMIC SKILLS                                                                                                                              C&E
                  Respect for Self and Others                                                                                                                          C&E
                  View accomplishments or failures of self and others accurately and                                         WORK HABITS & ON GOING
         14       in a positive manner.                                                       X                              IN ALL AREAS                              C&E
                  Understand how to make improvements and ask for help from                                                  WORK HABITS & ON GOING
         15       adults as needed.                                                           X                              IN ALL AREAS                              C&E
                  Offer encouragement and ideas to others as they work toward                                                WORK HABITS & ON GOING
         16       attaining their goals.                                                      X                              IN ALL AREAS                              C&E
                  Provide for customer needs and expectations in a helpful and                                               WORK HABITS & ON GOING
         17       courteous manner.                                                           X                              IN ALL AREAS                              C&E
                                                                                  4 = Exceeds criteria and/or able to                                 TS = Technical Standards
                           Food Production / Services                             teach task
                                                                                                                                                      PS = Pathway Standards
                                                                                  3 = Accomplishes task to criteria
                      12.9999 PERSONAL & CULINARY SERVICES                        2 = Accomplishes task with help        Food Production / Services   FS = Foundation Standards
                                                                                                                                                      C & E = Career & Employability
                           Segment 3 - Customer Relations                         1 = Exposed to the task
                                                                                  N = Not exposed to task                                             Standards

                                                                                    4        3     2      1      N
                                                                                                                        WORK HABITS & ON GOING
    18   Respect other points of view.                                                   X                              IN ALL AREAS                              C&E
         Demonstrate customer service skills in an appropriate setting by
         listening, suggesting solutions, and communicating the issues at                                               WORK HABITS & ON GOING
    19   hand.                                                                           X                              IN ALL AREAS                              C&E
         Human Resources                                                                                                                                          C&E
         Learn cooperation and leadership in a team at school or in a
    12   workplace setting.                                                              X                              WORK HABITS                               C&E
         Organize and communicate with members of a team using varied
    13   methods of communications.                                                      X                              WORK HABITS                               C&E
         Recognize the individual roles of team members, delegate tasks,
    14   and give feedback on performance.                                               X                              WORK HABITS                               C&E
         Acknowledge and utilize the skills, abilities, and input of all member
    15   of a team.                                                                      X                              WORK HABITS                               C&E
G        TEAMWORK                                                                                                                                                 C&E
         Group Participation                                                                                                                                      C&E
         Exhibit teamwork skills including trust and loyalty to group, and
         demonstrate connectedness to group members, values, and                                                        WORK HABITS & ON GOING
    1    culture.                                                                        X                              IN ALL AREAS                              C&E
         Take personal responsibility for influencing and accomplishing                                                 WORK HABITS & ON GOING
    2    group goals.                                                                    X                              IN ALL AREAS                              C&E
         Demonstrate understanding of how effective teams operate within                                                WORK HABITS & ON GOING
    3    organization and diverse settings.                                              X                              IN ALL AREAS                              C&E
                                                                                                                        WORK HABITS & ON GOING
    4    Solve a career/work-related problem as a member of a team.                      X                              IN ALL AREAS                              C&E
                                                                                                                        WORK HABITS & ON GOING
         Conflict Resolution                                                                                            IN ALL AREAS                              C&E
         Demonstrate leadership by listening to others and asking                                                       WORK HABITS & ON GOING
    6    appropriate questions to clarify a problem or issue.                            X                              IN ALL AREAS                              C&E
                                                                                                                        WORK HABITS & ON GOING
    7    Summarize a problem clearly and in appropriate detail.                          X                              IN ALL AREAS                              C&E
         Suggest constructive alternatives with confidence that will help                                               WORK HABITS & ON GOING
    8    resolve a conflict.                                                             X                              IN ALL AREAS                              C&E
         Compromise and/or build consensus within a group and summarize
         the decision of the group while maintaining respect for minority                                               WORK HABITS & ON GOING
    9    viewpoints.                                                                     X                              IN ALL AREAS                              C&E
                                                                            4 = Exceeds criteria and/or able to                                 TS = Technical Standards
                      Food Production / Services                            teach task
                                                                                                                                                PS = Pathway Standards
                                                                            3 = Accomplishes task to criteria
                  12.9999 PERSONAL & CULINARY SERVICES                      2 = Accomplishes task with help        Food Production / Services   FS = Foundation Standards
                                                                                                                                                C & E = Career & Employability
                       Segment 3 - Customer Relations                       1 = Exposed to the task
                                                                            N = Not exposed to task                                             Standards

                                                                              4        3     2      1      N
     Participate in the implementation of a group's decision and                                                  WORK HABITS & ON GOING
10   evaluate the results.                                                         X                              IN ALL AREAS                              C&E
     Show sensitivity to others' thoughts and opinions and relate them                                            WORK HABITS & ON GOING
11   to the resolution process.                                                    X                              IN ALL AREAS                              C&E
     Diversity                                                                                                                                              C&E
     Understand and respect the concerns of members of cultural,                                                  WORK HABITS & ON GOING
12   gender, age, and ability groups.                                              X                              IN ALL AREAS                              C&E
     Be respectful of a variety of differences of people in a work/school                                         WORK HABITS & ON GOING
13   setting.                                                                      X                              IN ALL AREAS                              C&E
     Demonstrate ability to work with others with different                                                       WORK HABITS & ON GOING
14   backgrounds, cultures, and abilities.                                         X                              IN ALL AREAS                              C&E
     Leadership                                                                                                                                             C&E
                                                                                                                  WORK HABITS & ON GOING
15   Demonstrate leadership ability in a work or school setting.                   X                              IN ALL AREAS                              C&E
     Recognize and take advantage of leadership opportunities that give
     direction to other team members, or that encourage other                                                     WORK HABITS & ON GOING
16   members to complete tasks.                                                    X                              IN ALL AREAS                              C&E
                                                                                     4 = Exceeds criteria and/or able to                                TS = Technical Standards
                              Food Production / Services                             teach task
                                                                                                                                                        PS = Pathway Standards
                                                                                     3 = Accomplishes task to criteria
                          12.9999 PERSONAL & CULINARY SERVICES                       2 = Accomplishes task with help       Food Production / Services   FS = Foundation Standards
                                                                                                                                                        C & E = Career & Employability
                                    Segment 4 - Pantry                               1 = Exposed to the task
                                                                                     N = Not exposed to task                                            Standards

                                                                                       4      3       2      1      N
                                       Technical - ProStart                                                                                                           TS
I            Becoming a Foodservice Professional Year One                                                                                                             TS
    H        Unit Three - Chapter 7: Breakfast Foods and Sandwiches                                                                                                   TS
             Explain and demonstrate how to keep milk products safe and
        1    sanitary                                                                         X                                      DA10                             TS
             Differentiate between butter and margarine by listing the
        2    characteristics of each                                                          X                                       CE6                             TS
        3    List the characteristics of ice cream                                                           X                        CE6                             TS
             Distinguish among several different types of cheeses and give
        4    examples of each                                                                 X                                      CE6                              TS
        5    List the characteristics of eggs and include size and grade                      X                                      CE6                              TS
        6    Prepare and serve eggs using a variety of cooking methods                        x                               CC1, DA4, DA5, DA9                      TS

        7    Describe the ways to keep eggs and egg products safe and sanitary                X                                     A4, CC1                           TS
    H        Unit Three - Chapter 7: Breakfast Foods and Sandwiches                                                                                                   TS
         8   Prepare pancakes, crêpes, waffles, and French toast                              X                                       CC1                             TS
         9   Prepare ham, hash, grits, cold cereals, oatmeal, and sausage                     X                                       CC1                             TS
        10   Prepare coffee, tea, and cocoa                                                   X                                       CC1                             TS

             Give examples of different types of sandwiches, including simple
        11   hot, open-faced, hors d'oeuvres, grilled, deep-fried, and simple cold            x                                     CE4, A4                           TS
             Explain the roles of the three components of a sandwich: bread,
        12   spread, and filling                                                              x                                       CE4                             TS

        13   Develop a list of sanitation procedures for preparing sandwiches                 x                                  A4, A3, A2, A                        TS
             List the necessary tools and equipment to make sandwiches at a
        14   sandwich station                                                                 x                                    B3, B5, B6                         TS
        15   Prepare common sandwich spreads and fillings                                     x                                    B3, B5, B6                         TS
        16   Demonstrate preparation of several types of sandwiches                           x                                    B3, B5, B6                         TS
    J        Chapter 9: Salads and Garnishes                                                                                                                          TS

        1    Identify and describe the various ingredients used to make salads                X                                  CE1, CE2, CE5                        TS
        2    Demonstrate designing attractive salads                                          X                                  CE1, CE2, CE5                        TS
             Classify and compare types of salads served at different points in
        3    the meal                                                                         X                                    DC3, CE1                           TS
        4    Demonstrate appropriate methods to clean salad greens                            X                                     A4, A2                            TS
                                                                                       4 = Exceeds criteria and/or able to                                TS = Technical Standards
                                    Food Production / Services                         teach task
                                                                                                                                                          PS = Pathway Standards
                                                                                       3 = Accomplishes task to criteria
                                12.9999 PERSONAL & CULINARY SERVICES                   2 = Accomplishes task with help       Food Production / Services   FS = Foundation Standards
                                                                                                                                                          C & E = Career & Employability
                                          Segment 4 - Pantry                           1 = Exposed to the task
                                                                                       N = Not exposed to task                                            Standards

                                                                                         4      3       2      1      N
          5        Design a procedure to prepare and store salads properly                      X                                     A4, A2                            TS
          6        Differentiate between various oils and vinegars                              X                                      CE1                              TS
          7        Demonstrate the preparation of a vinaigrette                                 X                                      CE3                              TS

           8       List the ingredients of and prepare an emulsified salad dressing             X                                       CE3                             TS
           9       Select ingredients to prepare mayonnaise                                             X                               CE3                             TS
          10       Match dressings to salad green and other ingredients                         X                                    CE1, CE5                           TS
          11       Give examples of ingredients used to make dips                               X                                    CE6, CE7                           TS
          12       Choose the ingredients and prepare several dips                              X                                  CE1, CE6, CE7                        TS
          13       Give an example of a garnish                                                 X                                       DC3                             TS

          14       Describe and prepare ingredients commonly used as garnishes                  X                                       DC3                             TS
          15       Demonstrate garnishing plates                                                X                                       DC3                             TS
          16       Demonstrate the preparation of toppings for soups                            X                                       DC3                             TS
      L            Chapter 11: Fruits and Vegetables                                                                                                                    TS
                   Identify, describe, and demonstrate the preparation of different
          1        types of vegetables                                                          X                                       DE1                             TS
                   Identify, describe, and demonstrate the preparation of different
          2        types of fruits                                                              X                                       DE1                             TS
                   List and explain the USDA quality grades for fresh fruits and
          3        vegetables                                                                   X                                    DD4, DE2                           TS
                   Demonstrate the procedures for properly storing ripe fruits,
          4        vegetables, roots, and tubers                                                X                                       DB4                             TS
                   Summarize ways to prevent fruits and vegetables from spoiling too
          5        quickly                                                                      X                                       DE2                             TS
          6        Match and cook vegetables to appropriate methods                             X                                       DE3                             TS
          7        Match and cook fruits to appropriate methods                                 X                                       DB1                             TS
          8        Explain how to prevent enzymatic browning of fruits                          X                                       DB3                             TS
                                            Technical - ServSafe                                                                                                        TS
                         RESTAURANTS & FOOD & BEVERAGE SERVICES Pathway
III                SYSTEMS                                                                                                                                              PS
                   Examine the company's standard operating procedures to
      A            determine the criteria for food preparation.                                                                                                         PS
                   Evaluate prepared foods for quality and presentation to set
          2        quality standards in accordance with company requirements.                                          X                                                PS
               a   Show consistent appearance in prepared foods.                                                       X                                                PS
                                                                                  4 = Exceeds criteria and/or able to                                TS = Technical Standards
                                 Food Production / Services                       teach task
                                                                                                                                                     PS = Pathway Standards
                                                                                  3 = Accomplishes task to criteria
                             12.9999 PERSONAL & CULINARY SERVICES                 2 = Accomplishes task with help       Food Production / Services   FS = Foundation Standards
                                                                                                                                                     C & E = Career & Employability
                                       Segment 4 - Pantry                         1 = Exposed to the task
                                                                                  N = Not exposed to task                                            Standards

                                                                                    4      3       2      1      N
             b   Detail ways to monitor quality of prepared food.                                                X                                                 PS
IX               TECHNICAL SKILLS                                                                                                                                  PS
                 Examine the company's standard operating procedures related to
                 food and beverage production & guest service to measure
     A           effectiveness.                                                                                                                                    PS
                 Implement set of Operating Procedures to comply with company
         1       requirements.                                                                                    X                                                PS
             a   Detail operating procedures for food quality.                                                    X                                                PS
             b   Detail operating procedures for food presentation.                                               X                                                PS
                 Evaluate prepared foods for quality and presentation to set
         2       quality standards in accordance with company requirements.                X                                                                       PS
             a   Show consistent appearance in prepared foods.                                                    X                                                PS
             b   Detail ways to monitor quality of prepared food.                                                 X                                                PS
                                    TRAVEL & TOURISM Pathway
                                Hospitality and Tourism Foundations                                                                                                FS
                                 CAREER AND EMPLOYABILITY SKILLS
                                                                                      4 = Exceeds criteria and/or able to                                  TS = Technical Standards
                               Food Production / Services                             teach task
                                                                                                                                                           PS = Pathway Standards
                                                                                      3 = Accomplishes task to criteria
                          12.9999 PERSONAL & CULINARY SERVICES                        2 = Accomplishes task with help       Food Production / Services     FS = Foundation Standards
                                                                                                                                                           C & E = Career & Employability
                                 Segment 5 - Business Math                            1 = Exposed to the task
                                                                                      N = Not exposed to task                                              Standards

                                                                                        4      3       2      1      N
                                        Technical - ProStart                                                                                                             TS
I            Becoming a Foodservice Professional Year One                                                                                                                TS
    K        Unit Four Chaper - 10: Business Math                                                                                                                        TS
             Given a list of numbers, add, subtract, multiply, and divide using                                             B1, B2, B3, B4 CC2, E1, E2,
        1    basic math operations                                                             X                                   E3, DE3, DB1                          TS
             Given a list of fractions, decimals, whole numbers, and percents-                                              B1, B2, B3, B4, CC2, E1, E2,
        2    add, subtract, multiply and divide                                                X                                   E3, DE3, DB1                          TS
             Convert recipes from original yield to desired yield using conversion
        3    factors                                                                           X                            CB2, CB2, CC2, DD2, DA10                     TS
        4    Given a problem, approximate recipe yields                                        X                            CB2, CB5, CC2, DD2, DA10                     TS
             Given a set of numbers, convert between customary and metric
        5    units of measure                                                                  X                               CB5, CC2, DD2, DA10                       TS
             Given a problem, calculate as purchased (AP) and edible portion
        6    (EP) amounts                                                                      X                               CB3, CC3, DD1, DD2                        TS
             Given an example, calculate standard recipe cost and cost per
        7    serving                                                                           X                               CC2, CC3. DD2, DD3                        TS
             Describe and give examples of controllable costs, fixed costs, and
        8    variable costs, related to food and labor                                         X                               CB3, CC2, DB4, DE1                        TS
        9    Given a set of numbers, calculate depreciation                                    X                               CB5, CC2, DB4, DE1                        TS
             Differentiate between the two categories of food purchase:
        10   perishable and nonperishable                                                      X                                  CC2, DD4, DD1                          TS
        11   Outline and follow basic receiving procedures                                     X                                    CC2, DD4                             TS
             State the appropriate storage guidelines and temperatures for
        12   different perishable foods                                                        X                                       DA10                              TS

             Outline proper techniques for portion control, including standard
        13   portion size, standardized recipe, and standard portion cost                      X                                     CB3, DD2                            TS
             Forecast sales by analyzing and evaluating sales histories, popularity
        14   indices, and production sheets                                                    X                                       DB3                               TS

             List factors contributing to labor costs, such as employee turnover,
        15   business volume, and quality and quantity standards                               X                                       DB4                               TS
    M        Chapter 12: Controlling Foodservice Costs                                                                                                                   TS
             Analyze the relationship between cost and sales to determine food
        1    cost percentage                                                                   X                                       DE1                               TS
        2    List the four steps in the process to control food costs                          X                                      DB3,DE                             TS
                                                                                        4 = Exceeds criteria and/or able to                                TS = Technical Standards
                                    Food Production / Services                          teach task
                                                                                                                                                           PS = Pathway Standards
                                                                                        3 = Accomplishes task to criteria
                               12.9999 PERSONAL & CULINARY SERVICES                     2 = Accomplishes task with help       Food Production / Services   FS = Foundation Standards
                                                                                                                                                           C & E = Career & Employability
                                      Segment 5 - Business Math                         1 = Exposed to the task
                                                                                        N = Not exposed to task                                            Standards

                                                                                          4      3       2      1      N

          3        Calculate projected revenue, average cover, and find revenue level            X                                    DB4, DE2                           TS
                   Perform math computations to define cost/volume/profit
          4        relationships                                                                 X                                      DB4                              TS
          5        Calculate the average sales per customer                                      X                                    DE2, DE3                           TS
          6        Calculate total sales, including tax and tip                                  X                                      DE3                              TS
          7        Balance cash register receipts and find actual receipts                       X                                    DB1, DB2                           TS
          8        Determine dollar value of inventory                                           X                                      DB3                              TS
                   Analyze five ways to determine closing inventory by performing
           9       math calculations                                                             X                                      DB3                              TS
          10       Determine daily and monthly food cost                                         X                                    DE1, DE3                           TS
          11       Determine standard portion cost                                               X                                      DE1                              TS

          12       Determine selling prices using the food cost percentage method                X                                    DB3, DE1                           TS
          13       Determine selling prices using the average check method                       X                                    DE, DE1                            TS

          14       Determine selling prices using the contribution margin method                 X                                       DE1                             TS

          15       Determine selling prices using the straight mark-up pricing method            X                                       DE1                             TS
                                            Technical - ServSafe                                                                                                         TS
                         RESTAURANTS & FOOD & BEVERAGE SERVICES Pathway
VII                PROBLEM SOLVING AND CRITICAL THINKING                                                                                                                 PS
                   Research costs, pricing, and market demands to manage
      A            profitability and implement effective marketing strategies.                                                                                           PS
                   Interpret calculations of food, labor, and pricing to ensure
          1        profitability.                                                                        x                                                               PS
               a   Calculate food cost and determine ways to meet goals.                                 x                                                               PS
               b   Calculate labor cost and determine ways to meet goals.                                x                                                               PS
               c   Determine the values of inventory or stock.                                                  x                                                        PS
               d   Determine menu pricing.                                                               x                                                               PS
               e   Define portion control.                                                                              X                                                PS
          3        Anticipate future needs to plan accordingly.                                          x                                                               PS
               a   Demonstrate awareness of operational needs.                                                          X                                                PS
                   Demonstrate awareness of capabilities and limitations of the
               b   operation.                                                                                           X                                                PS
                                                                                         4 = Exceeds criteria and/or able to                                TS = Technical Standards
                                  Food Production / Services                             teach task
                                                                                                                                                            PS = Pathway Standards
                                                                                         3 = Accomplishes task to criteria
                             12.9999 PERSONAL & CULINARY SERVICES                        2 = Accomplishes task with help       Food Production / Services   FS = Foundation Standards
                                                                                                                                                            C & E = Career & Employability
                                    Segment 5 - Business Math                            1 = Exposed to the task
                                                                                         N = Not exposed to task                                            Standards

                                                                                           4      3       2      1      N
                Manage unexpected situations to ensure continuity of quality
    B           service.                                                                                                                                                  PS
                Identify the problem, possible solutions, and decide on a course of
        1       action to resolve unexpected situations.                                                                 X                                                PS
            a   List common unexpected situations.                                                                       X                                                PS
            b   Outline steps to remedy specific situations.                                                             X                                                PS
                                   TRAVEL & TOURISM Pathway
                                Hospitality and Tourism Foundations                                                                                                       FS
I               01 ACADEMIC FOUNDATIONS                                                                                                                                   FS
                Study and use basic academic skills to perform effectively in the
    A           workplace.                                                                                                                                                FS
                Apply mathematical, reading and writing skills necessary to
        1       perform job tasks in the hospitality & tourism industry.                                                                                                  FS
            a   Read and comprehend work related materials.                                                                                                               FS
            b   Read and follow instructions to perform a task.                                                                                                           FS

                Perform basic mathematical functions including use of decimals,
            c   fractions, percentages, formulas and methods of measurements.                                                                                             FS
            d   Perform basic accounting procedures.                                                                                                                      FS

            e   Perform written tasks including filling out forms and writing reports.                                                                                    FS
X               TECHNICAL SKILLS                                                                                                                                          FS
                Utilize different types of payment options to facilitate customer
    B           payments for services.                                                                                                                                    FS
                Handle different types of payments to accommodate the
        1       guest/customer.                                                                                                                                           FS
            a   Accept cash payments.                                                                                                                                     FS
            b   Make credit card transaction.                                                                                                                             FS
            c   Settle a direct bill account.                                                                                                                             FS
            d   Combine payment methods to serve guests/customers.                                                                                                        FS
                                  CAREER AND EMPLOYABILITY SKILLS
    A           APPLIED ACADEMIC SKILLS                                                                                                                                 C&E
                Mathematics                                                                                                                                             C&E
                Approach practical and workplace problems using a variety of
        5       mathematical techniques.                                                          X                                   MATH HSCE                         C&E
                                                                     4 = Exceeds criteria and/or able to                                TS = Technical Standards
                    Food Production / Services                       teach task
                                                                                                                                        PS = Pathway Standards
                                                                     3 = Accomplishes task to criteria
                12.9999 PERSONAL & CULINARY SERVICES                 2 = Accomplishes task with help       Food Production / Services   FS = Foundation Standards
                                                                                                                                        C & E = Career & Employability
                       Segment 5 - Business Math                     1 = Exposed to the task
                                                                     N = Not exposed to task                                            Standards

                                                                       4      3       2      1      N
    Problems include making conversions between the metric system
    and non-English systems of measurement, mixed units (such as
    hours and minutes), and can require several steps to finding a
    solution.                                                                 X                                   MATH HSCE                         C&E
    Research how math is used in the workplace and make a
6   presentation detailing the process.                                       X                                   MATH HSCE                         C&E
                                                                                  4 = Exceeds criteria and/or able to                                TS = Technical Standards
                           Food Production / Services                             teach task
                                                                                                                                                     PS = Pathway Standards
                                                                                  3 = Accomplishes task to criteria
                      12.9999 PERSONAL & CULINARY SERVICES                        2 = Accomplishes task with help       Food Production / Services   FS = Foundation Standards
                                                                                                                                                     C & E = Career & Employability
                           Segment 6 - Travel and Tourism                         1 = Exposed to the task
                                                                                  N = Not exposed to task                                            Standards

                                                                                    4      3       2      1      N
                                 Technical - ProStart                                                                                                              TS
D        Chapter 3: The Lodging Industry                                                                                                                           TS
         Trace and explain the earliest types of lodging establishments in
    1    America                                                                                                  x                                                TS

    2    Give an overview of career opportunities in the lodging industry                                         x                                                TS

    3    Describe the differences between leisure and business travelers                                          x                                                TS
    4    List the characteristic types of lodging operations                                                      x                                                TS
         List and discuss elements that differentiate one lodging
    5    establishment from another                                                                               x                                                TS
         Identify national organizations that rate commercial lodging
         establishments, and list factors used in making their rating
    6    judgments                                                                                                x                                                TS
    7    List several different services offered by lodging operators                                             x                                                TS

         Identify career opportunities in the hospitality industry and list the
    8    qualifications commonly sought by hospitality employers                                                  X                                                TS

    9    List and describe activities associated with front office operation                                      X                                                TS

    10   List and describe tasks performed by the housekeeping department                                         X                                                TS
         List and describe duties performed by the engineering and facilities
    11   maintenance department                                                                                   X                                                TS
         Compare and contrast the different property management systems
    12   used for front office and reservations                                                                   X                                                TS
         Describe the use of forecasting and overbooking in reservations
    13   management                                                                                               X                                                TS
         Given a set of numbers, calculate room rates using the Hubbart
    14   formula                                                                                                  X                                                TS
L        Chapter 11: Tourism and the Retail Industry                                                                                                               TS
    1    Explain the role of tourism in the hospitality industry                                                  X                                                TS
         Categorize the types of businesses that make up the tourism
    2    industry                                                                                                 X                                                TS
    3    List and discuss reasons why people travel                                                               X                                                TS
                                                                                         4 = Exceeds criteria and/or able to                                TS = Technical Standards
                                   Food Production / Services                            teach task
                                                                                                                                                            PS = Pathway Standards
                                                                                         3 = Accomplishes task to criteria
                              12.9999 PERSONAL & CULINARY SERVICES                       2 = Accomplishes task with help       Food Production / Services   FS = Foundation Standards
                                                                                                                                                            C & E = Career & Employability
                                   Segment 6 - Travel and Tourism                        1 = Exposed to the task
                                                                                         N = Not exposed to task                                            Standards

                                                                                           4      3       2      1      N
                 Identify and list area events and why they have a positive economic
        4        impact                                                                                   X                               DC2                             TS
        5        List services of state and national parks                                                               X                                                TS
                 Describe the differences among primitive, transient, and vacation
        6        camping                                                                                                 X                                                TS
                 List the reasons why theme parks are important to the hospitality
        7        and travel industries                                                                                   X                                                TS
                 Outline the processes and special circumstances involved in
        8        international travel                                                                                    X                                                TS
                 List the advantages and disadvantages of travel by airplane, car,
         9       train, bus, and cruise ship                                                                             X                                                TS
        10       Identify career opportunities offered by travel and tourism                                             X                                                TS
        11       Compare the roles of a travel agent and a tour guide                                                    X                                                TS

                 Outline the work done by concierges, state and local tourist offices,
        12       corporate travel offices, and convention and meeting planners                                           X                                                TS
                 List and describe required customer service skills in the travel
        13       industry                                                                                                X                                                TS
                 Describe the differences among specialty stores, department stores,
        14       and other types of stores                                                                               X                                                TS
                                           Technical - ServSafe                                                                                                           TS
                       RESTAURANTS & FOOD & BEVERAGE SERVICES Pathway
                                     TRAVEL & TOURISM Pathway
I                ACADEMIC FOUNDATIONS                                                                                                                                     PS

                 Understand and apply information about times zones, seasons,
    A            domestic and international maps in creating or enhancing travel.                                                                                         PS

                 Demonstrate competence in incorporating or applying multiple
        1        time zones, climate and seasons to create travel products.                                                                                               PS
             a   Identify and explain the differences in time zones.                                                                                                      PS
                 Identify and explain site variables that affect the tourism product
             b   such as climate, time zones, wind, etc.                                                                                                                  PS
                 Explain the international date line and interpret the differences in
             c   the zones.                                                                                                                                               PS
                                                                                      4 = Exceeds criteria and/or able to                                TS = Technical Standards
                                  Food Production / Services                          teach task
                                                                                                                                                         PS = Pathway Standards
                                                                                      3 = Accomplishes task to criteria
                              12.9999 PERSONAL & CULINARY SERVICES                    2 = Accomplishes task with help       Food Production / Services   FS = Foundation Standards
                                                                                                                                                         C & E = Career & Employability
                                   Segment 6 - Travel and Tourism                     1 = Exposed to the task
                                                                                      N = Not exposed to task                                            Standards