2023-2024 Course Standards
Legend
FH13 Culinary Arts and Hospitality III
Course Type: Adapted
Standard/Obj # | Standard/Objective | Course Weight | RBT Designation | Essential Employability Skills |
---|---|---|---|---|
1.00 | Understand advanced foodservice operations. | 30% | B2 Conceptual Knowledge - Understand | Communication Ethics Problem Solving Professionalism Resource Management Teamwork |
1.01 | Understand human relations management. | 7% | B2 Conceptual Knowledge - Understand | Communication Ethics Problem Solving Professionalism Resource Management Teamwork |
1.02 | Understand menu planning and nutrition | 11% | B2 Conceptual Knowledge - Understand | Communication Problem Solving Professionalism Resource Management |
1.03 | Understand purchasing, receiving, and business math. | 12% | B2 Conceptual Knowledge - Understand | Communication Problem Solving Professionalism Resource Management Teamwork |
2.00 | Understand advanced food preparation. | 31% | B2 Conceptual Knowledge - Understand | Communication Problem Solving Professionalism Teamwork |
2.01 | Understand preparation of sauces. | 4% | B2 Conceptual Knowledge - Understand | Communication Problem Solving Professionalism Teamwork |
2.02 | Understand moist heat methods. | 9% | B2 Conceptual Knowledge - Understand | Communication Problem Solving Professionalism Teamwork |
2.03 | Understand dry heat methods. | 10% | B2 Conceptual Knowledge - Understand | Communication Problem Solving Professionalism Teamwork |
2.04 | Understand combination cooking methods. | 8% | B2 Conceptual Knowledge - Understand | Communication Problem Solving Professionalism Teamwork |
3.00 | Understand advanced garde manger. | 9% | B2 Conceptual Knowledge - Understand | Communication Problem Solving Professionalism Teamwork |
3.01 | Understand food preservation methods. (SUPPLEMENTAL) | - | B2 Conceptual Knowledge - Understand | Communication Problem Solving Professionalism Teamwork |
3.02 | Understand forcemeats and aspics. (SUPPLEMENTAL) | - | B2 Conceptual Knowledge - Understand | Communication Problem Solving Professionalism Teamwork |
3.03 | Understand cheese. | 3% | B2 Conceptual Knowledge - Understand | Communication Problem Solving Professionalism Teamwork |
3.04 | Understand preparation of canapes, hors d'oeurves, appetizers, and decorative displays. | 6% | B2 Conceptual Knowledge - Understand | Communication
Problem Solving Professionalism Teamwork |
4.00 | Understand advanced baking and pastry. | 30% | B2 Conceptual Knowledge - Understand | Communication Problem Solving Professionalism Resource Management Teamwork |
4.01 | Understand preparation of breads and yeast products. | 7% | B2 Conceptual Knowledge - Understand | Communication Problem Solving Professionalism Resource Management Teamwork |
4.02 | Understand preparation of pies and tarts. | 5% | B2 Conceptual Knowledge - Understand | Communication Problem Solving Professionalism Resource Management Teamwork |
4.03 | Understand preparation of cakes and icings. | 7% | B2 Conceptual Knowledge - Understand | Communication Problem Solving Professionalism Resource Management Teamwork |
4.04 | Understand preparation of custards, creams, and sauces. | 5% | B2 Conceptual Knowledge - Understand | Communication Problem Solving Professionalism Resource Management Teamwork |
4.05 | Understand preparation of assorted pastries. | 6% | B2 Conceptual Knowledge - Understand | Communication Problem Solving Professionalism Resource Management Teamwork |