# CTE Resource Center - Verso - Culinary Arts I Task/Competency List

CTE Resource Center - Verso

Virginia’s CTE Resource Center

2019/2020 Competency-Based Task/Competency List for Culinary Arts I (8275/36 weeks, 280 hours)

Tasks/competencies bordered in blue are considered optional when marked as such; they and/or additional tasks/competencies may be taught at the discretion of the school division. All other tasks are considered essential statewide and are required of all students.

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Demonstrating Personal Qualities and Abilities

  1. Demonstrate creativity and innovation.
  2. Demonstrate critical thinking and problem solving.
  3. Demonstrate initiative and self-direction.
  4. Demonstrate integrity.
  5. Demonstrate work ethic.

Demonstrating Interpersonal Skills

  1. Demonstrate conflict-resolution skills.
  2. Demonstrate listening and speaking skills.
  3. Demonstrate respect for diversity.
  4. Demonstrate customer service skills.
  5. Collaborate with team members.

Demonstrating Professional Competencies

  1. Demonstrate big-picture thinking.
  2. Demonstrate career- and life-management skills.
  3. Demonstrate continuous learning and adaptability.
  4. Manage time and resources.
  5. Demonstrate information-literacy skills.
  6. Demonstrate an understanding of information security.
  7. Maintain working knowledge of current information-technology (IT) systems.
  8. Demonstrate proficiency with technologies, tools, and machines common to a specific occupation.
  9. Apply mathematical skills to job-specific tasks.
  10. Demonstrate professionalism.
  11. Demonstrate reading and writing skills.
  12. Demonstrate workplace safety.

Examining All Aspects of an Industry

  1. Examine aspects of planning within an industry/organization.
  2. Examine aspects of management within an industry/organization.
  3. Examine aspects of financial responsibility within an industry/organization.
  4. Examine technical and production skills required of workers within an industry/organization.
  5. Examine principles of technology that underlie an industry/organization.
  6. Examine labor issues related to an industry/organization.
  7. Examine community issues related to an industry/organization.
  8. Examine health, safety, and environmental issues related to an industry/organization.

Addressing Elements of Student Life

  1. Identify the purposes and goals of the student organization.
  2. Explain the benefits and responsibilities of membership in the student organization as a student and in professional/civic organizations as an adult.
  3. Demonstrate leadership skills through participation in student organization activities, such as meetings, programs, and projects.
  4. Identify Internet safety issues and procedures for complying with acceptable use standards.

Exploring Work-Based Learning

  1. Identify the types of work-based learning (WBL) opportunities.
  2. Reflect on lessons learned during the WBL experience.
  3. Explore career opportunities related to the WBL experience.
  4. Participate in a WBL experience, when appropriate.

Balancing Work and Family

  1. Analyze the meaning of work and the meaning of family.
  2. Compare how families affect work life and how work life affects families.
  3. Analyze the meaning of work and the meaning of family.

Exploring Culinary Arts

  1. Explore the history of culinary arts.
  2. Describe the role of food and foodways in the history of Virginia.
  3. Identify the duties and responsibilities of each member of the classical kitchen brigade.
  4. Investigate careers in the culinary arts and hospitality industries.

Understanding Kitchen Safety

  1. Implement kitchen safety procedures.
  2. Explain safety data sheets (SDS).
  3. Describe safety hazards in food service operations.
  4. Demonstrate the use of cleaners and sanitizers.
  5. Explain the classes of fires and the method of extinguishing each.
  6. Describe professional knife safety.
  7. List the regulatory agencies, laws, and regulations that govern safety in the food service environment.

Understanding Kitchen Sanitation

  1. Identify microorganisms related to food contamination.
  2. Identify food-borne illnesses, including their causes and symptoms.
  3. Explain factors that make foods potentially hazardous.
  4. Explain safe food handling, production, storage, and service procedures.
  5. Identify personal hygiene and health practices.
  6. Identify common food allergies.
  7. Complete a daily sanitation inspection.
  8. Follow a schedule and standard procedures for cleaning and sanitizing equipment and facilities.
  9. Identify industry-standard waste disposal and recycling procedures.
  10. Describe measures for pest control and eradication in the food service environment.
  11. List the agencies and regulations that govern sanitation in the food service environment.

Exploring the Purchasing and Receiving of Goods

  1. List the requirements for receiving and storing raw foods, prepared foods, and dry goods.
  2. Conduct an inventory of food and nonfood items.
  3. Explain the regulations for inspecting and grading foods.
  4. Outline the flow of food from grower to buyer.
  5. Explain formal and informal purchasing methods.
  6. Describe the purpose of a requisition.
  7. Describe market fluctuations and their effects on product cost.
  8. Explain the legal and ethical considerations of purchasing.
  9. Describe the importance of product specifications.
  10. Evaluate foods to determine conformity with specifications.
  11. Describe the steps in receiving and storing nonfood items.

Understanding Nutritional Principles

  1. Explain USDA nutritional guidelines.
  2. Explain concepts related to energy balance.
  3. Describe the nutritional components of food.
  4. Evaluate personal diets, using the recommended dietary allowances.
  5. Explain cooking and storage techniques that promote maximum retention of nutrients.

Applying Food-Preparation Techniques

  1. Identify hand tools and utensils used in food preparation.
  2. Demonstrate knife skills.
  3. Identify operation of kitchen equipment.
  4. Identify the uses of a variety of cookware.
  5. Describe the components of a standardized recipe.
  6. Follow a standardized recipe.
  7. Explain dry-heat cooking methods.
  8. Explain moist-heat cooking methods.
  9. Explain combination cooking methods.
  10. Demonstrate scaling and measuring techniques for weight.
  11. Demonstrate scaling and measuring techniques for volume.
  12. Apply time-management principles to planning, preparing, and serving food.
  13. Design a kitchen workstation to facilitate preparation of a menu item.
  14. Describe uses of herbs, spices, oils, vinegars, and condiments.
  15. Identify common red meat carcasses and their utilizations.
  16. Identify types of poultry and their utilizations.
  17. Identify types of fish and their utilizations.
  18. Identify types of shellfish and their utilizations.
  19. Explain the preparation methods and pairings for stocks, soups, and sauces.
  20. Identify fruits, vegetables, and farinaceous items.
  21. Identify a variety of breakfast meats.
  22. Identify a variety of egg products.
  23. Identify a variety of breakfast cereals.
  24. Identify breakfast batter products.
  25. Prepare a variety of breakfast meats.
  26. Prepare eggs using various methods.
  27. Prepare hot breakfast cereals.
  28. Prepare breakfast batter products.

Exploring Garde Manager Techniques

  1. Prepare cold salads.
  2. Prepare cold dressings.
  3. Prepare cold sandwiches.

Exploring Baking Fundamentals

  1. Define baking terms.
  2. Identify equipment and utensils used in baking.
  3. Identify the ingredients used in baking and their functions.
  4. Prepare quick breads
  5. Prepare pies and tarts.
  6. Prepare cookies.

Serving in the Dining Room

  1. Describe the types of table service and table settings.
  2. Communicate with diverse customers.
  3. Demonstrate beverage service.

Using Business and Mathematics Skills

  1. Determine food costs.
  2. Demonstrate recipe conversion.
  3. Identify culinary units of measurement and measurement tools.
  4. Prepare a handwritten guest check.
  5. Identify types of dining establishments.
  6. Demonstrate procedures for marketing to customers.
  7. Describe the interrelationships and workflow between dining room and kitchen operations.

Investigating the Food Service Industry

  1. Describe the scope of the food service industry within the hospitality industry.
  2. Identify professional food service organizations.