Culinary Concepts (2016)

Other Oklahoma CTE sets

• Business Foundations: Middle School (2021)
• Advanced Pastry Arts (2016)
• Advertising and Design (2011)
• Agriscience Principles and Applications (2014)
• Animal Science (2014)
• Beverage Management (2016)
• Culinary Techniques (2016)
• Environmental Science and Natural Resources (2014)
• Gas Metal Arc Welding (2001)
• Gas Tungsten Arc Welding (2001)
• Hydraulics (2012)
• Introduction to Agriscience (2014)
• Introduction to Horticulture (2014)
• Introduction to Plant and Soil Science (2014)
• Marriage and Family Life (2014): Grades 9, 10, 11, 12
• Orientation to Graphic Communications (2012)
• Oxyacetylene Welding (2002)
• Practical Nursing (2012)
• Press Operations, Binding and Finishing (2013)
• Residential HVAC System Design (2016)
• Touring Oklahoma (2014)
• Wind Energy: Wind Turbine Technician (2012)

Investigate various cuisines

Evaluate career opportunities within the foodservice industry

Research professional culinary organizations

Evaluate trade publications that support culinary arts and the foodservice industry

Apply effective oral communication skills

Identify stereotyping to promote workplace diversity

Determine how behavior affect job performance

Analyze work situations to determine the importance of employee attitudes

Apply effective written communication skills

Write a resumé

Write a letter of application (cover letter)

Complete an employment application form

Prepare a career portfolio

Follow up an interview with a letter or call

Adjust recipes for various yields

Calculate food and labor cost percentages

Determine cost per portion of given recipes

Solve problems concerning operating costs

Solve selling price of menu items and customer purchases

Calculate labor costs and percentages

Determine payroll taxes, tip credits and other business computations

Complete a financial statement

Perform calculations using current technology

Complete a safety checklist

Solve problems related to foodservice safety practices

Research foodservice safety violations

Solve problems related to waste disposal and recycling

Use a fire extinguisher properly

Lift and carry a heavy object

Investigate health inspections

Solve problems concerning foodborne illnesses

Research a foodborne illness outbreak

Observe and record food handling and storage practices

Observe and record sanitation practices

Develop a cleaning program

Create a haccp outline

Wash hands

Wash pots and pans

Wet mop a floor

Handle specific credit card situations

Distinguish among math applications performed by service personnel

Set up a cash drawer

Balance and total a cash drawer

Evaluate service situations related to safety and sanitation

Label cover and service items

Solve problems concerning customer relations and accommodations of special needs

Handle special service situations

Evaluate sales techniques

Suggest sales techniques for various foodservice situations

List various dining room jobs

Demonstrate proper service methods

Greet and seat guests

Write and total a guest check

Load and handle a tray

Use arm technique to pick up and place plates and glasses

Serve guests

Serve a booth or wall table

Process a credit card sale

Take cash and make change

Prepare a table for service

Demonstrate table setting

Bus a table

Prepare and evaluate coffee

Demonstrate basic napkin folds

Perform dining room opening duties

Plan nutritionally balanced menus

Analyze your eating habits

Identify methods of preventing allergen contamination in kitchens

Compare the vitamin and mineral content of foods

Plan healthy meals from fast food restaurants

Research needs of special diets

Plan meals for special diets

Compare cooking techniques for maximum nutrient retention

Create menu item descriptions using truth-in-menu guidelines

Correct menu flaws

Plan various types of menus

Determine recipe costs and menu prices

Develop a menu

Review and evaluate menus

Analyze market fluctuations and product cost

Complete a purchasing chart to show amounts ordered

Complete a purchasing chart to show amounts needed

Write bid specifications

Evaluate goods to determine if they meet user specifications

Write specifications for a canned food, a fresh food, and a frozen food

Identify proper storage areas for food and non-food items

Identify specific food items

Prepare storeroom requisitions

Complete an inventory of food and nonfood items

Solve problems concerning ways to reduce costs related to purchasing and receiving

Conduct yield and cost comparison test of prefabricated products and on-premises butchered products

Conduct yield and quality test on canned, fresh, frozen, and prepared items

Receive and store fresh, frozen, refrigerated and staple goods

Create a job description for a server

Write interview questions

Evaluate training programs

Train an employee using the four-step training method

Complete a survey on the effectiveness of a performance evaluation system

Schedule waiters/waitresses for a given restaurant operation

Create an operational schedule

Conduct an interview