ProStart II (2 nd Edition)
|
|
- Linda Lynch
- 5 years ago
- Views:
Transcription
1 ProStart II (2 nd Edition) Levels: Grades Units of Credit: 1.00 CIP Code: Core Code: Prerequisite: Food and Nutrition I and II Skill Test: # 932 NRA ProStart Test ordered through URA COURSE DESCRIPTION ProStart II is a companion course to ProStart I from the National Restaurant Association (NRA). Students will continue to be trained for employment in restaurants. The basic skills taught in ProStart I will be reviewed and additional skills such as customer relations, accounting procedures, and more advanced food preparation skills will be taught. Prior to beginning this course, teachers should review safety, sanitation and kitchen essentials with their students. FCCLA may be an integral part of this course. CORE STANDARDS, OBJECTIVES, AND INDICATORS STANDARD 1 Students will discuss the importance of human relations in obtaining and sustaining an employment situation. OBJECTIVES - INTRODUCTION Objective 1: Discuss the importance of basic communication skills. Objective 2: Identify appropriate interpersonal employment skills. Objective 3: Prepare for employment. Objective 4: Create a quality cover letter Objective 5: Create a quality resume Objective 6: Accurately complete a job application Objective 7: Demonstrate appropriate job interviewing skills Objective 8: Act as a responsible employee. Objective 9: Consistently work cooperatively with co-workers and supervisors Objective 10: Consistently demonstrate dependability Objective 11: Consistently demonstrate punctuality Objective 12: Consistently perform job tasks and work independently STANDARD 2 Students will use proper sanitation techniques and safety procedures. OBJECTIVES - REVIEW Objective 1: Follow standards in personal grooming and hygiene. ProStart II 2 nd Edition/Teacher s Edition Page 1 of 5
2 Objective 2: Follow proper sanitation techniques. Objective 3: Wear a chef s coat or apron and appropriate hair covering Objective 4: Demonstrate frequent and proper hand washing Objective 5: Implement sanitation procedures Objective 6: Implement mise en place Objective 7: Consistently implement safety guidelines and procedures. Objective 8: Demonstrate handling, sharpening, and storage of knives. Objective 9: Demonstrate basic knife cuts. STANDARD 3 Students will discuss the history of food service. OBJECTIVES CHAPTER 1 Objective 1: Discuss how the modern restaurant was created. Objective 2: Identify various cuisines of the world. Objective 3: Discuss food service in the United States Objective 4: Discuss the future of food service. STANDARD 4 Students will properly identify the selection, storage and use of potatoes and grains. OBJECTIVES CHAPTER 2 Objective 1: Identify and describe different types of potatoes, grains, legumes, and pasta. Objective 2: Explain proper selection, receiving and storage of potatoes, grains, legumes and pasta. Objective 3: Prepare and present quality potato, grains, legumes and pasta. STANDARD 5 Students will explore the lodging industry. OBJECTIVES CHAPTER 3 Objective 1: Discuss the basics of lodging history and operations. Objective 2: Identify career opportunities in the lodging industry. Objective 3: Identify property management systems. ProStart II 2 nd Edition/Teacher s Edition Page 2 of 5
3 STANDARD 6 Students will compare various types of meal service. OBJECTIVES CHAPTER 4 Objective 1: Identify traditional service staff and serving styles. Objective 2: Identify service tools and utensils. Objective 3: Demonstrate appropriate place setting, and serving (including setting and clearing). Objective 4: Explain how to serve a meal. Objective 5: Practice suggesting items and guiding guests through the menu. Objective 6: Practice handling customer complaints. STANDARD 7 Students will discuss and prepare desserts and baked goods. OBJECTIVES CHAPTER 5 Objective 1: Identify and describe the types and roles of ingredients in baking. Objective 2: Differentiate between types of doughs, batters, pastries, cookies, cakes and tortes. Objective 3: Explain types of chocolate and dessert sauces. Demonstrate how they are prepared and used in desserts. Objective 4: Prepare a variety of dessert and baked goods. Demonstrate quality presentation. STANDARD 8 Students will discuss and incorporate information regarding menus and marketing. OBJECTIVES CHAPTER 6 Objective 1: Identify various types of menus. Objective 2: Identify and discuss basic marketing concepts. Objective 3: Create and analyze a restaurant menu. Objective 4: Create and write a restaurant promotion. STANDARD 9 Students will explain how to efficiently purchase and track inventory. OBJECTIVES CHAPTER 7 Objective 1: Identify factors affecting food prices and purchasing decisions. Objective 2: Explain standard ordering procedures and how purchasing decisions are made. Objective 3: Identify proper receiving, storage and inventory methods for various food products. ProStart II 2 nd Edition/Teacher s Edition Page 3 of 5
4 STANDARD 10 Students will identify how to purchase, store and prepare meat, poultry, and seafood. OBJECTIVE CHAPTER 8 Objective 1: Identify various cuts and grades of meat, poultry, and seafood. Objective 2: Identify proper storage procedures for meat, poultry and seafood. Objective 3: Match appropriate types of fabrication and cooking methods with different varieties of meat, poultry, and seafood. Objective 4: Prepare and present a quality meat, poultry, and seafood entrée(s). Objective 5: Identify and describe different types of charcuterie and garde manger. STANDARD 11 Student will apply basic accounting principles to common food service scenarios. OBJECTIVES CHAPTER 9 Objective 1: Identify basic accounting terms Objective 2: Discuss the use of an income statement and balance sheet. STANDARD 12 Students will discuss, prepare and present a quality stock(s), soup(s), and sauce(s). OBJECTIVES CHAPTER 10 Objective 1: Identify types of stocks, soups and sauces. Objective 2: Identify various preparation methods of stocks, soups and sauces. Objective 3: Identify correct cooling and storage of stocks and sauces. Objective 4: Prepare and present a quality stock, soups and sauces. STANDARD 13 Students will explain the role of tourism in the hospitality industry. OBJECTIVES CHAPTER 11 Objective 1: Categorize the businesses in the tourism industry and explain the role of tourism in the hospitality industry. Objective 2: List the advantages and disadvantages of various types of travel. Objective 3: Identify career opportunities offered by travel and tourism. ProStart II 2 nd Edition/Teacher s Edition Page 4 of 5
5 STANDARD 14 Students will discuss the importance of communicating with customers. OBJECTIVES CHAPTER 12 Objective 1: Identify how to handle customer complaints. Objective 2: Practice written communication skills. Objective 3: Describe correct telephone skills and how to communicate in a crisis. Objective 4: Discuss and practice effective listening, and speaking skills. Objective 5: Give examples of innovative ways to attract and keep customers. Objective 6: Respond to a customer complaint. ProStart II 2 nd Edition/Teacher s Edition Page 5 of 5
FAMILY AND CONSUMER SCIENCES CULINARY ARTS I GRADE 11
PARENT/STUDENT COURSE INFORMATION FAMILY AND CONSUMER SCIENCES CULINARY ARTS I GRADE 11 Counselors are available to assist parents and students with course selections and career planning. Parents may arrange
More informationLAB COST: Twenty dollars semester, or Forty dollars year. Text: ProStart and Introduction to Culinary Arts
Course Outline and Expectations Course Title: Culinary and Hospitality Specialties 1 Teacher: C.S. Fitton LAB COST: Twenty dollars semester, or Forty dollars year. Text: ProStart and Introduction to Culinary
More informationUNIT TITLE: PREPARE APPETISERS AND SALADS
UNIT TITLE: PREPARE APPETISERS AND SALADS NOMINAL HOURS: UNIT NUMBER: UNIT DESCRIPTOR: This unit deals with skills and knowledge required by cooks and chefs to prepare and present a selection of hot and
More informationfood and beverage service facilities.
Hospitality & Tourism Career Cluster (HT) 1. Describe the key components of marketing and promoting hospitality and tourism products and services. 2. Evaluate the nature and scope of the Hospitality and
More information10 Units of Foreign Language/Visual & Performing Arts/Technical Education credit required for graduation
ACALANES UNION HIGH SCHOOL DISTRICT Adopted: 1/14/04 VOCATION/CAREER/TECHNICAL ED Culinary Arts Program COURSE TITLE: COURSE CODE: CULINARY ARTS OCCUPATIONS T0815e GRADE LEVEL: Grades 11-12 COURSE LENGTH:
More informationProfessional Baking & Patisserie
DACUM Skill Rating Scale 1 - Can perform some parts of this skill satisfactorily but requires assistance and/or supervision to perform the entire skill. 2 - Can perform this skill satisfactorily but requires
More informationREFRESHER COURSES 2018
REFRESHER COURSES 2018 CONTENTS PAGE Introduction..... 1 Minimum Qualifications for Admission and Selection Criteria.. 2 SCHEDULE OF COURSES: Kitchen Courses to be held at KUC.. 3 Courses to be held in
More informationOrganise and prepare food
Training Package Unit title Tourism, Hospitality and Events (SIT07) Organise and prepare food HSC Requirements and Advice Unit code Competency field Sector SITHCCC001A Commercial Cookery and Catering Hospitality
More informationCOLLEGE OF CULINARY ARTS Resume Examples
COLLEGE OF CULINARY ARTS Resume Examples The following samples are provided to you by Experiential Education & Career Services and are examples of real JWU student resumes. Reviewed by faculty and endorsed
More informationChef de partie occupational framework standard
A chef de partie is responsible for running a specific section of the kitchen. This type of chef usually manages a small team of workers, which they must keep organised so that dishes go out on time and
More informationLevel 3 Diploma in Professional Cookery (7133) Qualification handbook for centres All routes
Level 3 Diploma in Professional Cookery (7133) Qualification handbook for centres All routes www.cityandguilds.com September 2017 Version 2.4 About City & Guilds As the UK s leading vocational education
More informationA Complete Dictionary of Hotel Job Descriptions
RENARD INTERNATIONAL HOSPITALITY SEARCH CONSULTANTS A Complete Dictionary of Hotel Job Descriptions GENERAL MANAGER Responsible for the successful day-to-day operations of the hotel and ensuring bottom-line
More informationSALES EVENT MANAGEMENT FOOD STOREROOM
CURRENT JOB OPENINGS To apply on-line go to: www.kcmarriott.com SALES Business Transient Sales Manager The Kansas City Marriott Downtown has an opening for a Business Transient Sales Manager on our Sales
More information2014 State ProStart Invitational. Culinary Competition Procedures and Rules
2014 State ProStart Invitational Culinary Competition Procedures and Rules Participating teams, educators and mentors are responsible for understanding and following all of the procedures and guidelines
More informationTECHNICAL ENGINEER DIPLOMA IN AUTOMOTIVE ENGINEERING
TECHNICAL ENGINEER DIPLOMA IN AUTOMOTIVE ENGINEERING COURSE SYNOPSIS This course provides students with the skills and knowledge in analysing and resolving complex technical problems associated with motor
More informationLevel 2 Diploma in Food Preparation and Cooking (Culinary Arts) ( )
Level 2 Diploma in Food Preparation and Cooking (Culinary Arts) (8065-02) Assessment pack www.cityandguilds.com January 2012 Version 1.4 (January 2016) About City & Guilds City & Guilds is the UK s leading
More informationVACANCY ANNOUNCEMENT CONTINUOUS RECRUITMENT UNTIL NEEDS ARE MET
HAWAII HEALTH SYSTEMS CORPORATION "A Haven of Healing and Continued Health in Hamakua" Amended 7/1/17: change in status Amended 3/9/18: change in status VACANCY ANNOUNCEMENT CONTINUOUS RECRUITMENT UNTIL
More informationTECHNICAL DESCRIPTION
TECHNICAL DESCRIPTION cooking WorldSkills International TD34 v4.0 WSC2013 WorldSkills International, by a resolution of the Technical Committee and in accordance with the Constitution, the Standing Orders
More informationUNIT TITLE: ORGANISE AND PREPARE FOOD PRODUCTS AND SERVICES NOMINAL HOURS: 35
UNIT TITLE: ORGANISE AND PREPARE FOOD PRODUCTS AND SERVICES NOMINAL HOURS: 35 UNIT NUMBER: D1.HRS.CL1.10 UNIT DESCRIPTOR: This unit deals with skills and knowledge required to undertake mise-en-place duties
More informationGuidelines for the Establishment of a Culinary Apprenticeship Program
Guidelines for the Establishment of a Culinary Apprenticeship Program Special Acknowledgement: This manual had been completed thanks in part to the commitment and funding provided by the Multilateral Investment
More informationRETAIL FOOD AMC-HACCP POLICIES, PROCEDURES AND STANDARDS MANUAL
RETAIL FOOD AMC-HACCP POLICIES, PROCEDURES AND STANDARDS MANUAL What is AMC? Active Managerial Control (AMC) means simply that the operator uses HACCP to: 1. Identify hazards in the day-to-day operation.
More informationHospitality Competency Assessment Event
Hunter Central Coast Region RTO 90222 Hospitality Competency Assessment Event 10 2011 School: HSC Student Name: Assessment Date : Event Name: Function 2 Qualification Code: Certificate II Hospitality SIT20207
More informationIn-Scope Competency Profiles
COOK Occupational Family/Code General Operations: GCK Profile created: 2006 11 Profile updated: 2006 11 Occupation Summary Selection of Competencies Knowledge Skills Personal Attributes Cooks work in youth
More informationFamily and Consumer Sciences (310)
Family and Consumer Sciences (310) NES, the NES logo, Pearson, the Pearson logo, and National Evaluation Series are trademarks in the U.S. and/or other countries of Pearson Education, Inc. or its affiliate(s).
More informationHome Economics Careers and Technology Education. Consumer and Family Studies Standards Implementation Resource Guide Grades 7-12
Home Economics Careers and Technology Education Consumer and Family Studies Standards Implementation Resource Guide Grades 7-12 Prepared by: Home Economics Careers and Technology Education Staff California
More informationNEVADA PROFICIENCY EVENTS PROGRAM
NEVADA PROFICIENCY EVENTS PROGRAM is an individual event that recognizes participants who demonstrate their in creating an original cupcake themed display. Participants must: Provide an original drawing
More informationCURRENT JOB OPENINGS. To apply on-line go to:
CURRENT JOB OPENINGS To apply on-line go to: www.kcmarriott.com SALES Corporate Sales Manager The Kansas City Marriott Downtown has an opening for a Corporate Sales Manager on our Sales and Catering Team.
More informationCook Level 2. Rev. Nov. 2011
u Cook Level 2 Rev. Nov. 2011 A10 Cooking Principles II Duration: 34 hours 4 hours 30 hours Upon completion of this unit of instruction the apprentice will demonstrate knowledge of specialized cooking
More informationUNIT TITLE: PREPARE AND COOK POULTRY AND GAME MEATS NOMINAL HOURS: 30
UNIT TITLE: PREPARE AND COOK POULTRY AND GAME MEATS NOMINAL HOURS: 30 UNIT NUMBER: D1.HCC.CL2.09 UNIT DESCRIPTOR: This unit deals with skills and knowledge required by cooks and chefs to identify, prepare,
More informationSMART PERSONALIZED NUTRITION. Pieter Debrauwer
SMART PERSONALIZED NUTRITION Pieter Debrauwer 2 3D Food Printing Quantified Self will provide huge amounts of behavioural and health data Health Cloud will store this information for millions of users
More informationA division of the Wyoming Department of Agriculture
A division of the Wyoming Department of Agriculture The CHS staff is comprised of: 21 field staff Three supervisors One assistant manager One program manager and One support staff position The staff have
More informationYOUTH JOBS PATH EMPLOYABILITY SKILLS
YOUTH JOBS PATH EMPLOYABILITY SKILLS JOBACTIVE SERVICE DELIVERY PLAN RTO 90008 Disclaimer: While every reasonable effort was made to ensure that the information contained in this document is correct at
More informationAPPRENTICESHIPS DELIVERED BY LIFETIME TRAINING: ADDING VALUE TO YOUR BUSINESS
APPRENTICESHIPS DELIVERED BY LIFETIME TRAINING: ADDING VALUE TO YOUR BUSINESS SUSTAINABLE SKILLS ARE VITAL IN HELPING YOUR BUSINESS ACHIEVE LONG-TERM ADVANTAGES AND GROWTH. APPRENTICESHIPS CAN OFFER AN
More informationREPORTS TO: Director of Food and Beverage
REPORTS TO: Director of Food and Beverage SCOPE OF POSITION: The Executive Chef is responsible for the execution of all areas of food production; sanitation, presentation, cost control, training of staff
More informationHospitality & Tourism
Hospitality & Tourism Study Guide Assessment: 7451 Introduction to Hospitality & Tourism Aligned with the National Standards for Family and Consumer Sciences Education Endorsed by: Overview This study
More informationDECATHLON Cooking Competition (Markus HALLGREN)
DECATHLON Cooking Competition (Markus HALLGREN) Welcome to AEHT Culinary Skills Decathlon Objective: A new competition to show your skills as an upcoming Chef! You will show your skills as one of three
More information2017 Wisconsin ProStart Invitational. Procedures and Rules for the Culinary Competition
2017 Wisconsin ProStart Invitational Procedures and Rules for the Culinary Competition Participating teams are responsible for understanding and following all of the procedures and rules contained in this
More informationUNIT TITLE: APPLY BASIC TECHNIQUES OF COMMERCIAL COOKERY
UNIT TITLE: APPLY BASIC TECHNIQUES OF COMMERCIAL COOKERY NOMINAL HOURS: UNIT NUMBER: UNIT DESCRIPTOR: This unit deals with skills and knowledge required by cooks and chefs to apply a range of cookery methods
More informationSSC picture. Qualifications Pack Baker. SECTOR: FOOD PROCESSING SUB-SECTOR: Bread and Bakery. REFERENCE ID: <QP code>
QUALIFICATIONS PACK - OCCUPATIONAL STANDARDS FOR FOOD PROCESSING Contents 1. Introduction and Contacts.. [Insert Page no.] OS describe what individuals need to do, know and understand in order to carry
More informationUV31202 Principles of promoting food and beverage services and products
UV31202 Principles of promoting food and s and products The aim of this unit is to develop your knowledge and understanding of how services and products are promoted within the food and beverage industry.
More informationJOB OPENINGS As of 11/15/2017 *ACCOUNTING*
JOB OPENINGS As of 11/15/2017 The following positions are now open and available for consideration until filled. Any and all interested Team Members should complete and return a REQUEST TO TRANSFER FORM
More informationDiscovering culinary competency: An innovative approach
Vol. 9, No. 1. ISSN: 1473-8376 www.heacademy.ac.uk/johlste PRACTICE PAPER Discovering culinary competency: An innovative approach Meng-Lei Hu (e5267@ms25.hinet.net) Department of Food and Beverage Management,
More informationSUFFOLK COUNTY COMMUNITY COLLEGE RIVERHEAD, NEW YORK
SUFFOLK COUNTY COMMUNITY COLLEGE RIVERHEAD, NEW YORK SPRING 2007 COURSE OUTLINE Course: Food Service Management Field Experience Catalog #: FM43 Section #: 1388, 1389 Instructor: Professor Jodi Levine,
More informationUHC55M Calculating costs
UHC55M Calculating costs Unit reference number: K/615/0861 Level: 2 Guided Learning (GL) hours: 30 Overview The aim of this unit is to develop learner s knowledge and understanding of how to calculate
More informationLodging Career Investigation
Ohio FCCLA Lodging Skill Event Lodging Career Investigation DESCRIPTION OF EVENT: Teams comprised of 1-3 participants will develop a career investigation project in the Lodging and Travel Services pathway.
More informationWhat Does a Casino Slot Manager, Host & Head Chef Do and What Are They Earning In Canada?
What Does a Casino Slot Manager, Host & Head Chef Do and What Are They Earning In Canada? Slot Manager / Slot Host / Head Chef Mid-Range Casino Canada Salary Chart Title Low Mid High Slot Manager $61,000
More informationHospitality Management-Lodging
Measuring What Matters in Job Ready Assessment Blueprint Hospitality Management-Lodging Test Code: 3080 / Version: 01 Copyright 2012 General Assessment Information Hospitality Management-Lodging Blueprint
More informationHospitality Management
Hospitality Management The Hospitality Management curriculum prepares individuals to understand and apply the administrative and practical skills needed for supervisory and managerial positions in hotels,
More informationNEW YORK CITY COLLEGE OF TECHNOLOGY, CUNY DEPARTMENT OF HOSPITALITY MANAGEMENT COURSE OUTLINE
NEW YORK CITY COLLEGE OF TECHNOLOGY, CUNY DEPARTMENT OF HOSPITALITY MANAGEMENT COURSE OUTLINE COURSE #: HMGT 1103 COURSE TITLE: FOOD SANITATION AND SAFETY PRINCIPLES CLASS HOURS: 1 LAB HOURS: 0 CREDITS:
More informationHospitality Resource Guide
Hospitality Resource Guide Table of Contents: Section 1: Introduction Economic Development...Page 3 What is Hospitality...Page 4 What is a Tourist/Customer?...Page 5 First Impressions/Customer Needs Pages
More informationCANDIDATE BRIEF CATERING ASSISTANT
CANDIDATE BRIEF CATERING ASSISTANT ST JOHN S SCHOOL CANDIDATE BRIEF: CATERING ASSISTANT The School Thank you for your interest in St John s. This is an exciting time for our school, as I hope will be reflected
More informationSKILLS FRAMEWORK FOR FOOD SERVICES SKILL STANDARDS FOR WINE SPECIALIST (DEMI SOMMELIER)
Occupation: Wine Specialist (Demi Sommelier) Occupation Description: The Wine Specialist is responsible for managing and supervising the wine, gourmet, and natural foods department, inventory, in-stock
More informationFIRSTCLASS CATERING. : 158 Ekhnaton St. 5th Settlement, New Cairo, Egypt. Phone Numbers: /
FIRSTCLASS 2016 CATERING Address : 158 Ekhnaton St. 5th Settlement, New Cairo, Egypt Phone Numbers: +2 010 16992214 / +2 010 01417696 E-mail: operation@firstclass-eg.com / info@firstclass-eg.com Web: http://www.firstclass-eg.com
More informationUNIT TITLE: PROVIDE VALET SERVICES TO GUESTS NOMINAL HOURS: 45
UNIT TITLE: PROVIDE VALET SERVICES TO GUESTS NOMINAL HOURS: 45 UNIT NUMBER: D1.HHK.CL3.06 UNIT DESCRIPTOR: This unit deals with skills and knowledge required to provide valet services to guests within
More informationResume Resource and Guide to Student Jobs and Related Competencies
Resource and Guide to Student Jobs and Related Competencies Note: This Housing & Food Services (HFS) guide is intended to give examples of how to describe the job and the skills students may gain during
More informationCONTEXTUAL FRAMEWORK: CAM - BUSINESS & MANAGEMENT
CONTEXTUAL FRAMEWORK: CAM - BUSINESS & MANAGEMENT AREAS OF EMPHASIS Administrative Services Financial Services Hospitality & Tourism Marketing/Management This endorsement area focuses on the business and
More informationHigher National Unit Specification. General information for centres. Food Production Processes. Unit code: DL3K 34
Higher National Unit Specification General information for centres Unit title: Food Production Processes Unit code: DL3K 34 Unit purpose: The unit is designed to enable candidates to gain experience of
More informationB - EMPLOYMENT EXPERIENCE AND EMPLOYMENT SKILLS SECTIONS
RESUME SKILL SETS CONTENTS SECTION A - HIGHLIGHTS OF QUALIFICATIONS SECTION... 2 Administration/Office Support... 2 Child Care/Early Childhood Education... 2 Landscape/Lawn Care... 2 Food Service/Cook/Server...
More informationEUROPASS DIPLOMA SUPPLEMENT
EUROPASS DIPLOMA SUPPLEMENT TITLE OF THE DIPLOMA (ES) Técnico Superior en Dirección de Cocina TRANSLATED TITLE OF THE DIPLOMA (EN) (1) Higher Technician in Kitchen Management --------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------
More informationCatering Assistant. Casual Candidate information pack Closing date: 8 April 2018
Catering Assistant Casual Candidate information pack Closing date: 8 April 2018 March 2018 About Kinross Wolaroi School Kinross Wolaroi School is a co-educational Independent School of the Uniting Church.
More informationSKILLS AND THE LOCAL TOURISM AND VISITOR ECONOMY IN LINCOLNSHIRE
SKILLS AND THE LOCAL TOURISM AND VISITOR ECONOMY IN LINCOLNSHIRE Intelligence Report : April 2012 Taking the temperature on barriers and opportunities to employment and skills development in Greater Lincolnshire
More informationSynopsis Higher Diploma in Food and Beverage Operations and Management By International Management School
Synopsis Higher Diploma in Food and Beverage Operations and Management By International Management School International Management School (Pte) Ltd has designed this Higher Diploma in Food and Beverage
More informationMARKETING EDUCATION FASHION MARKETING GRADES 10-12
PARENT/STUDENT COURSE INFORMATION MARKETING EDUCATION FASHION MARKETING GRADES 10-12 Counselors are available to assist parents and students with course selections and career planning. Parents may arrange
More informationInternship Information Packet for Students
Internship Information Packet for Students METROPOLITAN STATE UNIVERSITY OF DENVER School of Professional Studies Department of Hospitality, Tourism, and Events Management Hospitality Field Experience
More informationFood and Cookery. Module Descriptor
The Further Education and Training Awards Council (FETAC) was set up as a statutory body on 11 June 2001 by the Minister for Education and Science. Under the Qualifications (Education & Training) Act,
More informationHospitality Contract and Event Management
Unit 14: Hospitality Contract and Event Management Unit code: T/601/1798 QCF level: 5 Credit value: 15 Aim This unit will enable learners to gain understanding of contract and event management in the hospitality
More informationVACANCY VACANCY 1. Hospitality & Service Manager Required Training and Skills
VACANCY VACANCY CORAT Africa is a Pan African Christian Company based in Nairobi whose core business is Leadership Development, Management Training, Consultancy and Research services to Churches and Church
More informationBecoming a Culinary Professional
CHAPTER 4 Becoming a Culinary Professional SECTIONS 4.1 Employability Skills 4.2 Seeking Employment 4.3 On the Job Cover Letter Choose a job in the foodservice industry that you believe you are qualified
More informationCMAA Short Quiz
Agenda CMAA 2008 Psychology of Menu Design Dr. Dave Pavesic Short Quiz 1. Do you have certain menu items that you or your chef would prefer to sell more than others? 2.Would you like to get each member
More informationLesson 10: Chapter 4 Module 1 Purchasing and Receiving Foods
Lesson 10: Chapter 4 Module 1 Purchasing and Receiving Foods Chapter 4: The Flow of Food Safely through your Establishment Module 1: Purchasing and Receiving Foods 59 Module 2: Preparing Foods Safely 69
More informationINTERNSHIP REPORT GUIDELINE BaCHELOR S DEGREE
INTERNSHIP REPT GUIDELINE BaCHEL S DEGREE The present document aims to propose a structure for the redaction of the Internship Report, that must be submitted after the completion of the first internship
More informationYour guide to Irinox blast chillers and shock freezers
Your guide to Irinox blast chillers and shock freezers SKOPE PREMIUM RANGE Blast chilling, shock freezing, proofing, thawing and food preservation Multi Fresh Range Irinox technology enables you to cool,
More informationPurchasing& Inventory Study Guide Fall 2014 Chapter 1: Menu Planning What Kind of Stuff Should I Sell?
Chapter 1: Menu Planning What Kind of Stuff Should I Sell? Learning Objectives At the completion of this section, the student will be able to: Identify what influences what a foodservice operation sells.
More informationExperiential Learning Portfolio for Business & Marketing Field Study
Experiential Learning Portfolio for 10104180 Business & Marketing Field Study Student Contact Information: Name: Student ID# Email: Phone: It is highly recommended that you speak with the Academic Dean
More informationBENEFITS OF USING A CLIENT CHOICE SYSTEM OF DISTRIBUTION IN YOUR FOOD PANTRY
BENEFITS OF USING A CLIENT CHOICE SYSTEM OF DISTRIBUTION IN YOUR FOOD PANTRY For your pantry: Less food waste, as clients do not throw away foods they don t like or can t use Your pantry can monitor what
More informationKitchen Management 101: Better Weekly Inventory Control System 8/9/2017. Copyright 2017 RestaurantOwner.com K ITCHEN MANAGEMENT 101.
Kitchen Management 101: Better Weekly Kitchen Management 101: Reduce the Hassle and Discover the Benefits of a Better Weekly Profitable Kitchen Basics to Create a Better, More Predictable Guest Experience
More informationProposal for Outback Steakhouse Server Training Manual
Proposal for Outback Steakhouse Server Training Manual Prepared for Outback Steakhouse Prepared by Samantha Offutt Terry Smith TECM 2700.001 March 31, 2014 ii Table of Contents Table of Contents... iii
More informationESSEX COUNTY COLLEGE Business Division OCT 290 Office Administration and Computer Technology Internship Course Outline
ESSEX COUNTY COLLEGE Business Division OCT 290 Office Administration and Computer Technology Internship Course Outline Course Number & Name: OCT 290 Office Administration and Computer Technology Internship
More informationSCIENCE OCR LEVEL 2 CAMBRIDGE TECHNICAL. Cambridge TECHNICALS CAREERS IN SCIENCE CERTIFICATE/DIPLOMA IN M/505/3098 LEVEL 2 UNIT 6
Cambridge TECHNICALS OCR LEVEL 2 CAMBRIDGE TECHNICAL CERTIFICATE/DIPLOMA IN SCIENCE CAREERS IN SCIENCE M/505/3098 LEVEL 2 UNIT 6 GUIDED LEARNING HOURS: 30 UNIT CREDIT VALUE: 5 CAREERS IN SCIENCE M/505/3098
More informationDevelopment Team. Technical Editing Linda Stowell and Denise Giguère Lester-B.-Pearson School Board
Development Team Coordination Dominique Beaussier André Vincent Coordinator, Vocational training engineering Direction générale de la formation professionnelle et technique Ministère de l Éducation, du
More informationKentucky Occupational Skill Standards List
3001 Hospitality Services AA LANGUAGE ARTS AA 001 Applies the reading process and strategies to directions or tasks that are relatively short, with limited categories of information, directions, concepts
More informationVDACS Information Packet
What is VDACS? VDACS or Virginia Department of Agriculture and Consumer Services is a state agency that is in place to promote economic development of Virginia agriculture, encourage environmental stewardship,
More informationInternal assessment tasks: guidance for centres. Internal assessment tasks: guidance for centres
Internal assessment tasks: Contents Introduction Page 3 Setting the scenario Page 4 Writing the tasks Page 5 Synoptic assessment tasks Page 8 Opportunities for stretch and challenge Page 9 Use of command
More informationAPPRENTICESHIPS EARN WHILE APPRENTICESHIPS YOU LEARN
APPRENTICESHIPS EARN WHILE YOU LEARN 1 For further information, contact Student Services on 08452 601 608 or go to www.sussexdowns.ac.uk s combine paid work with theoretical learning. They allow you to
More informationOUTPUT NO. 1 DIAGNOSIS OF CURRENT SITUATION IN CATERING INDUSTRY AND VOCATIONAL EDUCATION
OUTPUT NO. 1 DIAGNOSIS OF CURRENT SITUATION IN CATERING INDUSTRY AND VOCATIONAL EDUCATION ELEMENTS OF THE REPORT: 1. Analysis of the catering industry in Poland (Spain or Lithuania). The supply of professionals
More informationRetail Food Establishment Inspection Report LA CROSSE, WI 54601
LA CROSSE COUNTY HEALTH DEPARTMENT Environmental Health Division STATE OF WISCONSIN s. 97.30, s. 254.61, Subchapter VII, Wis. Stats. Retail Food Establishment Inspection Report Establishment Information
More informationKansas. Estimated Economic Impact of Agriculture, Food, and Food Processing Sectors 08/01/2017
Estimated Economic of Agriculture, Food, and Food Processing Sectors 08/01/2017 Using the most recent IMPLAN data available (2015) adjusted for 2017, 65 agriculture, food, and food processing sectors were
More informationSECTION CHEF REF: GG426
Estates and Facilities Division UEA Catering Services The Post SECTION CHEF REF: GG426 UEA Catering Services, The Campus Kitchen provides food offers ranging from restaurant counter service to fine dining
More informationFamily, Career and Community Leaders of America, Inc. Adviser Mentor National Award Guidelines
Family, Career and Community Leaders of America, Inc. Adviser Mentor 2017-2018 National Award Guidelines Family, Career and Community Leaders of America (FCCLA) recognizes current advisers who have been
More informationWHAT TO OBSERVE DURING TRAINING
Industrial Training DURING TRAINING During your tenure as an Industrial Trainee, apart from carrying out the assigned jobs, you are instructed to make the following observations in your department. A concise
More informationAPPOINTMENT OF CATERING MANAGER
VICTORIA COLLEGE BELFAST (Incorporating Richmond Lodge School) 2A Cranmore Park Belfast BT9 6JA APPOINTMENT OF CATERING MANAGER Job Description 22 MAY 2015 JOB DESCRIPTION: POST TITLE: Catering Manager
More informationLevel 2 Technical Certificate in Professional Cookery Version: Sample Base mark: 80
6100-20 Level 2 Technical Certificate in Professional Cookery Version: Sample Base mark: 80 1 State four unhygienic personal behaviours that must be avoided in a food environment. Nail biting Touching
More informationA System Analysis and Design Document for the Proposed Restaurant Ordering System at The STAG Restaurant
A System Analysis and Design Document for the Proposed Restaurant Ordering System at The STAG Restaurant System Analysis and Design Commissioned by: The STAG Restaurant 555 East Buck Trail Madison, WI
More informationFood Service Employee Evaluation
Food Service Employee Evaluation Employee Name: School Site: Job Title: Reporting Period: INSTRUCTIONS: Circle the rating that best describes the employee s performance using the standards listed within
More information'Cyprus Breakfast' Manual for the 'Cyprus Breakfast' Programme for the Cypriot hotels. January 2015 March 2014 V.4
'Cyprus Breakfast' Manual for the 'Cyprus Breakfast' Programme for the Cypriot hotels January 2015 March 2014 V.4 Contents 1. Introduction... 3 2. Objectives... 3 3. The value of the 'Cyprus Breakfast'
More informationCentral Kitchen Manager
Central Kitchen Manager Reports To: Director of Food Service Bargaining Unit: Food Service Managers Salary Schedule: Schedule A EEO Class: Level 9 FLSA Status: Hourly Revised Date: April 2011 POSITION
More informationEstimated Economic Impact of Agriculture, Food, and Food Processing Sectors 9/8/2016
Estimated Economic Impact of Agriculture, Food, and Food Processing Sectors 9/8/2016 This study was commissioned by the Agricultural Business Council of Kansas City and the American Royal and performed
More informationBusiness Software Solutions. BPA Restaurant Delivery Professional Quick Start Guide
Business Software Solutions BPA Restaurant Delivery Professional Quick Start Guide Contents Initial System Startup... 3 Defining Employees... 4 Creating Your Menu... 5 Adding Product Information to Your
More informationCompany Profile. ladisaristorazione.it
Company Profile ladisaristorazione.it 40 years of experience 80% certification for organic, PDO and PGI products 4.000 employees 200.000 22 million products handled meals per year 700 facilities served
More informationInstructions for Using the Diagnostic Test Prior to Classroom Instruction
Instructions for Using the Prior to Classroom Instruction Teaching the entire content of ServSafe Manager Book 7th Edition in an eight-hour session can be challenging. Having learners who are better prepared
More information