a correlation of foundations of restaurant management ...€¦ · (activity 1), 462 (activity 1),...

ACorrelationof

FoundationsofRestaurantManagement&CulinaryArts,

SecondEditionLevel1©2018

TotheTexasTEKSfor130.253IntroductiontoCulinaryArts

(HighSchool)

ACorrelationofFoundationsofRestaurantManagement&CulinaryArts,SecondEdition,Level1©2018

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INTRODUCTION

ThisdocumentdemonstrateshowwellTheNationalRestaurantAssociation’sFoundationsofRestaurantManagement&CulinaryArts,SecondEdition,Level1©2018meetstheTexasTEKSfor130.253IntroductiontoCulinaryArtsHighSchoolstandards.CorrelationpagereferencesaretotheStudentEdition,andarecitedatthepagelevel.TheNationalRestaurantAssociationcreatedthemostcomprehensivecurriculumdevelopedbyindustryandacademicexperts,FoundationsofRestaurantManagement&CulinaryArts,SecondEdition.Thistwo-levelprogramprovidescomprehensivestudentresourcesandrobustteachermaterialstoprovideanin-depth,industry-drivenlearningexperience.

• EachLevelfeaturesblendedcoverageofculinaryartsandmanagementtopicsdesignedtobuildwell-roundedskillsfortheworkplace.

• 21stCenturyLearningobjectivesaretaughtandreinforcedthroughouttheprogram;criticalthinkingandproblemsolving;communicationandcollaboration;creativityandinnovation;globalawareness;andhealthliteracy.

• CurriculumoftheProStart®Program

CertificationStudentscanearnexclusivecertificatesfromtheNationalRestaurantAssociationthatmeetCarlPerkinsfundingrequirements.Uponcompletionofeachcourse,Levels1and2,studentsareeligibletotakethecorrespondingexam.ThosethatpasswillreceiveacertificateofrecognitionfromtheNationalRestaurantAssociation.


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TEXASESSENTIALKNOWLEDGEANDSKILLSFORCAREERANDTECHNICALEDUCATION

FoundationsofRestaurantManagement&CulinaryArts,SecondEdition,Level1©2018

SubchapterI.HospitalityandTourism

130.253.IntroductiontoCulinaryArts(OneCredit),Adopted2015.

(a)Generalrequirements.ThiscourseisrecommendedforstudentsinGrades9and10.Recommendedprerequisite:PrinciplesofHospitalityandTourism.Studentsshallbeawardedonecreditforsuccessfulcompletionofthiscourse.

(b)Introduction.

(1)Careerandtechnicaleducationinstructionprovidescontentalignedwithchallengingacademicstandardsandrelevanttechnicalknowledgeandskillsforstudentstofurthertheireducationandsucceedincurrentoremergingprofessions.

(2)TheHospitalityandTourismCareerClusterfocusesonthemanagement,marketing,andoperationsofrestaurantsandotherfood/beverageservices,lodging,attractions,recreationevents,andtravel-relatedservices.

(3)IntroductiontoCulinaryArtswillemphasizetheprinciplesofplanning,organizing,staffing,directing,andcontrollingthemanagementofavarietyoffoodserviceoperations.Thecoursewillprovideinsightintotheoperationofawell-runrestaurant.IntroductiontoCulinaryArtswillprovideinsightintofoodproductionskills,variouslevelsofindustrymanagement,andhospitalityskills.Thisisanentrylevelcourseforstudentsinterestedinpursuingacareerinthefoodserviceindustry.Thiscourseisofferedasaclassroomandlaboratory-basedcourse.

(4)Studentsareencouragedtoparticipateinextendedlearningexperiencessuchascareerandtechnicalstudentorganizationsandotherleadershiporextracurricularorganizations.

(5)Statementsthatcontaintheword"including"referencecontentthatmustbemastered,whilethosecontainingthephrase"suchas"areintendedaspossibleillustrativeexamples.

(c)Knowledgeandskills.

(1)Thestudentdemonstratesprofessionalstandards/employabilityskillsasrequiredbybusinessandindustry.Thestudentisexpectedto:

(A)modeleffectiveoralandwrittencommunication;

22(activity1),47,49–50,51–52,54(activity1),60–62,62–65,70(activities),93(activities1&3),133–134,137(activities),168–170,172(activities4&5),194(Q1),218(activities1&6),242(activities1&4),325(activity4),345(activities2&3),371(activities1&5),396(activities1&6),424,429–430,432(activity1),462(activity1),477–478(activities1,4,&5),440–441,469,472–473

(B)practiceprofessionalgroomingandhygienestandards;

45,123–125,126–127,152–153,176–177,423–424


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(C)exercisepunctualityandtime-managementskills;

34–36,38,40(mathactivity),137(activity3)

(D)demonstrateself-respectandrespectforothers;

34–36,48–50,60–62,168–170,172(activity1),429–430,432(activity1),470–471,472–474

(E)demonstrateeffectiveteamworkandleadership;and

46–47,54(activities),170,172(activities4&5),242(activity4),268(activities4&5),396(activity4),429–430,466–476,477–478

(F)employinitiative,adaptability,andproblem-solvingtechniquesinpracticalapplications.

69(Q2),70(activity6),117(activity6),137(activity6),156(activity5),194(activities5&6),345(activities2&3),396(activity5),429–430,472–474

(2)Thestudentgainsacademicknowledgeandskillsrequiredtopursuethefullrangeofcareerandpostsecondaryeducationopportunitieswithintherestaurantfoodserviceindustry.Thestudentisexpectedto:

(A)organizeoralandwritteninformation;

22(activity1),54(activities1&6),62–65,70(activity1),93(activity2),116(activity1),137(activities2&5),156(activities5&6),218(activity6),242(activity1),268(activity6),325(activity1),344–345(activities1&5),462(activities1&5),477(activity2)

(B)composeavarietyofwrittendocumentssuchasmenus,presentations,andadvertisements;

137(activity1),164,268(activity6),293(activity1),294(activity2),325(activity6),371(activities1&5),396(activity5),432(activity1)

(C)calculatenumericalconceptssuchasweights,measurements,andpercentages;

156(activity3),172(activity3),242(activities2&3),268(activity3),293(Q1&activity2),344(activity2),371(activity3),359(Q2),396(activity3),404–405,410(Q2),411(activity3),462(activity3),477–478(activity3)

(D)identifyhowscientificprinciplesareusedinthefoodserviceindustry;and

22(activity2),102–110,111–113,116–117(activities2,3,&6),137(activity2),142–145,150,151–153,218(activity2),268(activity2),293(activity2),323,325(activity2),344(activity2),371(activity2),378–379,395(Q2),396(activities1&2),400–403,405,411(activities2,4,&6),462(activity2)


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(E)usemathematicsandscienceknowledgeandskillstoproducequalityfoodproducts.

394,395(Q1&Q2),396(activity3),411(activities2&4)

(3)Thestudentusesverbalandnonverbalcommunicationskillstocreate,express,andinterpretinformationtoestablishapositiveworkenvironment.Thestudentisexpectedto:

(A)developanddeliverpresentations;

116(activity1),172(activity5),218(activity6),411(activity5),432(activities1,4,&6),445(Q1),462(activity1)

(B)identifyvariousmarketingstrategiesusedbythefoodserviceindustrysuchastraditionalandinnovativemarketingstrategies;

442–443,477(activity2)

(C)demonstratepropertechniquesforansweringrestaurantphones;

425

(D)relateinterpersonalcommunicationssuchasverbalandnonverbalcuestoenhancecommunicationwithcoworkers,employers,customers,andclients;and

49–50,60–68,69(Q1&Q2),168–170,172(activities1&5),429–430,440–441

(E)demonstrateactivelisteningskillstoobtainandclarifyinformation.

61–62,70(activity2)

(4)Thestudentsolvesproblemsusingcriticalthinking,innovation,andcreativityindependentlyandinteams.Thestudentisexpectedto:

(A)generatecreativeideastosolveproblemsbybrainstormingpossiblesolutions;and

70(activity6),156(activity4)

(B)employcritical-thinkingandinterpersonalskillstoresolveconflictswithindividualssuchascoworkers,customers,clients,andemployers.

170,429–430,472–474,476(Q3),477(Q1&Q2)

(5)Thestudentusesinformationtechnologytoolsspecifictorestaurantmanagementtoaccess,manage,integrate,andinterpretinformation.Thestudentisexpectedto:

(A)useinformationtechnologytoolsandapplicationstoperformworkplaceresponsibilities;

440,441,459–460

(B)demonstrateknowledgeanduseofpoint-of-salesystems;and

291(technologysidenote),459–460,462(activity5)


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(C)evaluateInternetresourcesforinformation.

n/a

(6)Thestudentunderstandsroleswithinteams,workunits,departments,organizations,andthelargerenvironmentofthefoodserviceindustry.Thestudentisexpectedto:

(A)explainthedifferenttypesandfunctionsofkitchen,front-of-the-house,andsupportroles;

26–28(seeespeciallyknowledgecheckQ1),40(activity4),246–249,436–437

(B)investigatequality-controlstandardsandpractices;

147,148–150,151–153,154,156(activity5)

(C)differentiatebetweenvariousstylesofrestaurantservicessuchastable,buffet,fastfood,fastcasual,andquickservice;

10–11,446–447,454,462(activity6)

(D)illustratevariousplacesettingsusingproperplacementofdiningutensils;and

446–447,462(activity4)

(E)demonstratetheproperservicetechniquesinfoodserviceoperations.

438,439–441,443–445,455–458,459–460

(7)Thestudentunderstandstheimportanceofhealth,safety,andenvironmentalmanagementsystemsinorganizationsandtheirimportancetoorganizationalperformanceandregulatorycompliance.Thestudentisexpectedto:

(A)assessworkplaceconditionswithregardtosafetyandhealth;

136(Q1),56(Q1),172(activity2),178,182,183–185,194(activity5),426

(B)analyzepotentialeffectscausedbycommonchemicalsandhazardousmaterials;

109–110,165,172(activity2)

(C)demonstratefirstaidandcardiopulmonaryresuscitationskills;

189–191

(D)applysafetyandsanitationstandardscommontotheworkplace;

122–125,126,127–135,136(Q2),137(activity4),154,156(Q1&activities4,5,&6),160–167,172(activities2,3,4,&5),176–188,192,194(activities3&5),344(activity2),394–395(Q1),425–426

(E)researchsourcesoffood-borneillnessanddeterminewaystopreventthem;

104–110,111–113,125(Q1),134–135,142–145(knowledgecheckQ1),154,156(activities4,5,&6),192,344(activity2)


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(F)determineprofessionalattireandpersonalhygieneforrestaurantemployees;and

45,123–125,126–127,152–153,176–177,423–424

(G)prepareforastateornationalfoodsanitationcertificationorotherappropriatecertifications.

n/a

(8)Thestudentusesleadershipandteamworkskillsincollaboratingwithotherstoaccomplishorganizationalgoalsandobjectives.Thestudentisexpectedto:

(A)applyteam-buildingskills;

46–47,49,70(activities2&4),268(activity5),294(activity2),325(activity4),371(activity4),396(activities4&5)

(B)applydecision-makingandproblem-solvingskills;

69(Q2),70(activity6),117(activity6),137(activity6),170,325(activity6),345(activities2&3),371(activity6),396(activities3,5,&6),411(activity6),429–430,462(activity6),472–474,476(Q3),477(Q1&Q2)

(C)determineleadershipandteamworkqualitiestoaidincreatingapleasantworkingatmosphere;and

46–47,49–50,52(Q3),54(activity2),168–169,475–476,477–478(activities2&6)

(D)participateincommunityleadershipandteamworkopportunitiestoenhanceprofessionalskills.

n/a

(9)Thestudentknowsandunderstandstheimportanceofprofessionalethicsandlegalresponsibilitieswithinthefoodserviceindustry.Thestudentisexpectedto:

(A)demonstrateethicalreasoninginavarietyofworkplacesituationsinordertomakedecisions;

168–170,172(activities1&6),443–445

(B)interpretandexplainwrittenorganizationalpoliciesandprocedurestohelpemployeesperformtheirjobs;and

162–164,166–167,168–169,170,429–430,443–445,459–460,467–469,470–471,477(activity1)

(C)developguidelinesforprofessionalconduct.

44–45,46–47,48–50,54(activities1&4),168–169,170,172(activity5),423–425,425–426,429–430,443–445,459–460,467–469,470–471,475–476,477(activity1)


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(10)Thestudentdemonstratesanunderstandingthatpersonalsuccessdependsonpersonaleffort.Thestudentisexpectedto:

(A)demonstrateaproactiveunderstandingofself-responsibilityandself-management;

30–31,34–36,37–38,39(Q1),46–47,137(activity3),172(activity1)

(B)identifybehaviorsneededtobeemployableandmaintainemploymentsuchaspositiveworkethicsandpositivepersonalqualities;

29–31,44–47,48–50,51,52(Q3),54(activities1&6),58–62,62–65,68,422–424,425–426,432(activity1),438,439–441,470–471,475–476

(C)identifyandevaluatetheeffectsofexercise,nutritionaldietaryhabits,andemotionalfactorssuchasstress,fatigue,oranxietyonjobperformance;

34–36,38,39(Q1),40(activity2)

(D)implementstress-managementtechniques;and

34–36,39(Q1)

(E)followdirectionsandproceduresindependently.

112–114,124–125,126,129,130–131,132,134–135,136(Q2),137(activity6),162–164,165–167,168–170,171(Q2),176–188,212,217(Q1),268(activities3&6),425–426,429–430,438,439–441,443–445,456–457,458,459–460,472–474

(11)Thestudentdevelopsprinciplesintimemanagement,decisionmaking,effectivecommunication,andprioritization.Thestudentisexpectedto:

(A)applyeffectivepracticesformanagingtimeandenergy;

34–36,38,40(activity3),137(activity3),462(activity3)

(B)analyzevariousstepsinthecareerdecision-makingprocess;and

218(activity1),430

(C)discusstheimportanceofbalancingacareer,family,andleisureactivities.

34–36,38(knowledgecheck)


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(12)Thestudentknowsandunderstandstheimportanceofemployabilityskills.Thestudentisexpectedto:

(A)demonstrateskillsrelatedtoseekingemploymentinthefoodserviceindustry;

29–31,37–38,78–79,80–82,82–84,85–87,88(knowledgecheck),92(Q1&Q2),93(activities1&3)

(B)identifytherequiredtrainingandeducationalrequirementsthatleadtowardappropriatecareergoals;

29–31,37–38,90–91,93(activity4)

(C)selecteducationalandworkhistoryhighlightstoincludeinacareerportfolio;

78

(D)createandupdateapersonalcareerportfolio;

78

(E)recognizerequiredemploymentformsandtheirfunctionssuchasI-9,workvisa,W-4,andlicensurestomeetemploymentrequirements;

88–89

(F)researchthelocalandregionallaborworkforcemarkettodetermineopportunitiesforadvancement;

54(activity5)

(G)investigateprofessionaldevelopmenttrainingopportunitiestokeepcurrentonrelevanttrendsandinformationwithintheindustry;and

37–38,39(Q2)

(H)recognizeentrepreneurshipopportunities.

17,33

(13)Thestudentunderstandstheuseoftechnicalknowledgeandskillsrequiredtopursuecareersintherestaurantfoodserviceindustry,includingknowledgeofdesign,operation,andmaintenanceoftechnologicalsystems.Thestudentisexpectedto:

(A)definejob-specifictechnicalvocabulary;

60(sidenote),250,411(activity5),400–403,486–517(glossaryofdefinitions)

(B)analyzecustomercommentstoformulateimprovementsinservicesandproductsandtrainingofstaff;

427–428,429–430


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(C)detailwaystoachievehighratesofcustomersatisfaction;

422–424,425–426,427–428,432(activity1)

(D)usedifferenttypesofpaymentoptionstofacilitatecustomerpaymentsforservices;and

459–460

(E)demonstratetechnicalskillsusedinproducingqualityfoodservice.

152–153,438,439–441,456–457,458

(14)Thestudentunderstandsfactorsthataffectthefoodserviceindustry.Thestudentisexpectedto:

(A)outlinethehistoryandgrowthofthefoodserviceindustry;

14–20,22(activities1&3)

(B)identifyanentrepreneurwhohasmadesignificantcontributionstothefoodserviceindustry;and

17,20,22(activity6)

(C)explainculturalglobalizationanditsinfluenceonfood.

16

(15)Thestudentevaluatesanddeterminesequipment,ingredients,andproceduresinaprofessionalfoodsetting.Thestudentisexpectedto:

(A)identifytheroleofmiseenplace;

250–251,259–263

(B)identifyanduselargeandsmallequipmentintheprofessionalfoodservicesetting;

202–203,204–206,207–211,212,214–216,222–228,229–232,232–236,310–317

(C)identifythetypesofknivesandproperusageinacommercialkitchen;

234–235,237,238–240,242(activities4&5)

(D)demonstrateproperknifesafety,handling,cleaning,andstorage;

236–237,242(activities4&5)

(E)differentiatebetweendifferenttypesofproduceandidentifyfactorssuchasgrading,purchasing,storage,andusage;

146–147,304–306

(F)differentiatebetweendrygoodsandidentifyfactorssuchaspurchasingandstorage;

n/a

http://tea.texas.gov/Academics/Learning_Support_and_Programs/front_and_Technical_Education/CTE_Texas_Essential_Knowledge_and_Skills_for_2017-2018/

a correlation of foundations of restaurant management ...€¦ · (activity 1), 462 (activity 1),...

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