General statements that identify major areas of knowledge, understanding, and the skills students are expected to learn in key subject and career areas by the end of the program. 

Performance Standards follow each content standard. Performance standards identify the more specific components of each content standard and define the expected abilities of students within each content standard.  

Specific criteria statements for determining whether a student meets the performance standard. Performance indicators may also be used as learning outcomes, which teachers can identify as they plan their program learning objectives. 

• This course will present the history, trends, and options in the hospitality industry and prepare students to critically evaluate their career options. The course will provide an overview of the hospitality industry, including social and economic forces affecting growth and change, restaurant industry organization, competitive forces in food service, forces shaping the lodging industry, competition in the lodging business, tourism destinations, and tourism generators. The concept of hospitality as a service industry will also be discussed in depth. 

• Gastronomy 

• How food and kitchens relate to the rest of the world 

• Nutrition 

• How food and kitchens relate to the self and lifestyle 

• Introduction to Food Science  

• Chemistry of Food  

•  Safety of Our Food  

• Food Processing, Preservation, and Packaging  

•  Food Health and Security  

•  Preference and Product Availability  

•  Food Product Development 

• Food Handler’s Certification Exam 

• An introduction to the application and development of fundamental cooking theories and techniques. Topics of study include tasting, kitchen equipment, knife skills, classical vegetable cuts, stock production, thickening agents, soup preparation, grand sauces, timing and multi-tasking, station organization, palate development, culinary terms, and food costing. The course also introduces the student to fundamental concepts and techniques of basic protein, starch, and vegetable cookery. Emphasis is placed upon the study of ingredients and an introduction to the concepts of ratios and formulas will be given. 

• Subsections of focus areas: 

• Product identification and selection 

• Knife skills 

• Vegetable cuts and cookery 

• “Mise en Place” 

• This course outlines the skills and knowledge to produce various stocks, soups, and sauces in a commercial kitchen or catering operation 

• Outlines the 4 “Mother Sauces”

• History and origins 

• Production and practical applications 

• An introduction to three main areas of the cold kitchen: reception foods, plated appetizers, and buffet arrangements. Students learn to prepare canapés, hot and cold hors d'oeuvre, appetizers, forcemeats, pâtés, galantines, terrines, salads, and sausages. Curing and smoking techniques for meat, seafood, and poultry items will be practiced, along with contemporary styles of presenting food and preparing buffets.

• This course will introduce the student to the subject of meats and their application in food service operations, building a strong foundation that supports the principles to be learned in the cooking courses to follow. Through lectures, demonstrations, hands-on activities, and reviews, students will learn about the muscle and bone structure of beef, veal, pork, lamb, game, and poultry; fabrication methods for sub-primal and food service cuts; and proper tying and trussing methods. Lectures will introduce meat inspection, quality and yield grading, costing and yield testing, purchasing specifications, and basic information concerning the farm-to-table trail. Discussions will include preferred cooking methods for all meats, proper knife selection, and butchery equipment. Sanitation and safety standards will be stressed throughout. 

• An overview of the principles of receiving, identifying, fabricating, and storing seafood. Identification will involve round fish, flatfish, crustaceans, and shellfish. Topics include knife skills, yield results, quality checks, product tasting, storage of various types of fish, techniques for fabricating cuts for professional kitchens, special storage equipment, commonly used and underutilized species of fish, fishing and aquaculture techniques, and how to choose sustainable species. 

• Cuisine of the Mediterranean 

• Prepare, taste, serve, and evaluate traditional, regional dishes of Europe and the Mediterranean. Emphasis will be placed on ingredients, flavor profiles, preparations, and techniques representative of the cuisines from Spain, France, Italy, Morocco, Tunisia, Greece, and Egypt. 

• Cuisine of the Americas 

• Prepare, taste, serve, and evaluate traditional regional dishes of the Americas. Emphasis will be placed on ingredients, flavor profiles, preparations, and techniques for cuisines representative of the United States, Mexico, South America, and the Caribbean. 

• Cuisine of Asia 

• Prepare, taste, serve, and evaluate traditional and regional dishes of Asia. Emphasis will be placed on ingredients, flavor profiles, preparations, and techniques representative of the cuisines from China, Korea, Japan, Vietnam, Thailand, and India. 

• An introduction to the principles and techniques used in the preparation of high-quality baked goods and pastries, with an emphasis on fundamental production techniques and evaluation of quality characteristics. Topics include bread fermentation and production, ingredient functions, and custard ratios and preparations. 

• This restaurant experience concentrates on previously learned cooking fundamentals and techniques and applies them to the cuisine of a terroir, utilizing à la carte menu preparation in a contemporary restaurant setting. Students will further develop their ability to organize an assigned station based on preparation methods while focusing on the production of menu items, plate presentations, and cooking techniques as applied to specific cuisines. Emphasis will be placed on sourcing, storage, uses, and nutritional aspects of key ingredients. 

• Kitchen operation’s roots in traditional French Brigade system to present day 

• Banquet cookery vs. A la Carte service 

• Whether you manage and/or own a restaurant, operate a catering business, or run a food truck, there are certain fundamental management skills that apply to all food service operations. The ability to write well-balanced menus that meet the needs of your customers and are operationally functional and profitable is paramount to success. This course will highlight the basic principles of developing enticing menus that comply with truth-in-menus guidelines, as well as incorporating current research on consumer behavior relative to menu layout, design, and sales that maximize profit. Additionally, this course will focus on the management functions of running a profitable food service establishment, including the control process and managing revenue and expenses. 

• Food costing, cost of goods, and food waste management 

• Labor costing  

• Projecting sales, food, and labor cost 

• Creating a menu 

• Food cost vs. menu Price 

• This section will require the student to take all of the knowledge previously acquired and apply it to establishing gainful employment and/or the necessary steps to create their own small business through the following disciplines:  

• Construct components of a business plan 

• Identify support networks for entrepreneurship and business opportunities 

• Performance standards and practices and Customer expectations 

• Supply/demand and in the marketplace 

• Marketing strategies in the Food Service Industry 

•  Describe various marketing techniques utilized in the food service industry  

•  Evaluate marketing campaigns in a variety of media (i.e., print, internet, social media, email, etc.