Culinary Arts

Year / MP

Task #

K - Know

U - Understand

D - Do 

MP 1

101

Wear and maintain culinary apparel

Understand purpose of uniform and ability to maintain clean uniforms

Demonstrate clean, pressed uniforms to establish expectation throughout year

MP 1 

103

Lift and carry heavy objects up to 50 pounds

Understand students will need to be able to lift heavy objects

Use practical scenarios to demonstrate correct and safe lifting procedures

MP 1

104

Prevents accidents and injuries in the foodservice industry

Understand the systems set in place to maintain a safe kitchen

Use graphics and demonstrations to maintain safety standards

MP 1

105

Follow emergency procedures for injuries and accidents

Understand and learn emergency procedures specific to the kitchen

Use graphics and demonstrations to follow emergency procedures

MP 1

106

Explain and identify various fire suppression systems in the foodservice area

Understand how different suppression systems are utilized for different incidents 

Work with local authorities to demonstrate PASS as well as identify different types of fires

MP 1

110

Review Safety Data Sheets (SDS) and apply their requirements in handling hazardous materials, and describe personal protective equipment (PPE)

Understand information for various chemicals used in kitchen as well as PPE

Have students retrieve different SDS for relevant chemicals and use PPE with those chemicals

MP 3 

111

Describe and apply Servsafe certification requirements 

Understand servsafe food safety guidelines and local health code

Have students complete servsafe classes for certification

MP 1

112

Identify Personal Protection Equipment (PPE) within the industry

Know what PPE is useful in different situations

Use PPE in appropriate situations

MP 1

303

Investigate professional organizations within the foodservice industry

Know the different networking opportunities and local community of professionals

Get students involved in local foodservice organizations

MP 4

304

Investigate career opportunities and career pathways in the foodservice industry

Understand different avenues of employment that stem from competencies learned in this program

Use resources and networking to make students aware of wide variety of employment options

MP 1

305

Analyze the kitchen brigade system

Understand the hierarchy of traditional kitchen brigades

Simulate standard kitchen brigades in full-service restaurant environments

MP 1

307

Exemplify professional behavior, appearance, and job interview skills

Understand the degree of professionalism and interpersonal skills needed to excel in the foodservice industry

Do mock interviews and maintain a professional environment to foster a professional mindset and work ethic

MP 1

401

Follow procedures for purchasing, receiving, and storing of food supplies

Understand the importance of receiving food and food supplies correctly

Have students check in orders and go through items to make sure everything is received properly

MP 1

402

Label foodservice products for storage

Know how to correctly label foodservice products for storage

Implement standardized systems for labelling foodservice products

MP 4

404

Inventory foodservice supplies 

Understand the importance of maintaining an inventory of stock for various applications

Implement inventory logs and have students maintain logs consistently 

MP 1

503

Create cold food plate presentations and displays

Demonstrate the importance of attractive and technically impressive cold food displays

Plan and execute vegetable carvings, fruit carvings, and ice sculptures

MP 1

504

Prepare garnishes

Understand different types and techniques of garnishes and their importance in elevating a dish or display

Create cold food garnishes using various fruits and vegetables

MP 1

505

Prepare hors d’oeuvres, and appetizers

Understand the theory and appropriate applications of pre meal hors d’oeuvres

Implement theory for proper assembly of appetizers, as well developing concepts for appropriate hors d’oeuvres 

MP 1

506

Prepare cold sandwiches 

Know classic sandwiches and appropriate assembly of cold sandwiches

Plan and execute assembly of classic cold sandwiches

MP 2

508

Classify types of cheese

Understand and have the ability to discern types of cheeses

Arrange interactive tastings of different groups of cheeses

MP 1

510

Prepare categories and types of salads

Know and differentiate simple salads, composed salads, combination salads, etc.

Maintain a cold buffet that contains various types of salads as a standard

MP 1

512

Prepare salad dressings

Understand the importance of emulsions as they are applied to salad dressings

Execute standardized recipes for salad dressings

MP 1

513

Set-up, maintain, and breakdown salad stations or self-service food stations

Understand the importance of maintaining quality and food safety standards for salad stations

Demonstrate proper maintenance of a self-serve salad station in a buffet scenario

MP 1

514

Classify and examine dairy products and dairy alternatives

Know different groups of dairy products and understand how various alternatives can apply

Integrate various dairy products and dairy alternatives into recipes and menus

MP 1

601

Identify parts of a knife and practice knife skills 

Know the importance of each part of a knife

Use graphics and hands-on applications to demonstrate the anatomy of a knife

MP 1 

602

Perform knife cuts: batonnet, julienne, small/medium/large dice, brunoise, chiffonade, and mince

Know the difference and measurements of each of the classic knife cuts

Apply theory in a practical environment and have students assessed on their ability to prepare each knife cut

MP 1

604

Sharpen and hone knives

Students should have a competent understanding of how to correctly sharpen a knife

Apply theory in a practical environment and have students assessed on their ability to sharpen and hone knives

MP 1

605

Identify various types of knives and their use

Understand the purpose and applications of different styles of knives

Use visual demonstrations to help students discern different types of knives and their uses

MP 1

701

Operate, clean, and sanitize large equipment

Have the ability to operate, clean, and sanitize large equipment

Operate large equipment in a full-service restaurant scenario

MP 1

703

Operate, clean, and sanitize small equipment

Have the ability to operate, clean, and sanitize small equipment

Operate large equipment in a full-service restaurant scenario

MP 1

717

Pass safety tests for all small, large, and handheld kitchen equipment, including knives

Be able to safely use restaurant equipment

Administer tests to be completed for each piece of equipment to ensure appropriate knowledge is acquired

MP 1

718

Identify and use hand tools and smallwares

Understand the various hand tools and small wares

Use visual aids to display different hand tools and smallwares

MP 1

801

Prepare food following     standardized recipes within industry time limits

Understand the importance of following recipes efficiently

Execute production through standardized recipes under time constraints

MP 1

804

Cite US standard weight and volume measurement equivalencies 

Know and understand US standard weight as well as conversions into volume measurement

Use visual aids and assessment correctly understand US standard weight and volume measurement equivalencies

MP 1

805

Measure ingredients using US standard weight and volume

Understand how to apply learned knowledge to correctly measure ingredients

Apply US standard weight and volume to standardized recipes, to be executed in production scenarios

MP 1

806

Scale recipes

Understand basic math principles needed to scale recipes

Apply theory in practical scenarios for scaling recipes

MP 2 

902

Research dietary guidelines

Understand dietary guidelines as they apply to nutrition

Apply dietary guidelines using practical scenarios, simulated and real

MP 1

903

Interpret food labels in terms of the portion size, ingredients, and nutritional value

Understand how to properly read food labels and identify all the information given on food labels

Implement worksheets and interactive guides to help interpret food labels

MP 2 

904

Identify major nutrients, their sources, and functions

Understand major nutrients and their function in the human body, as well as ideal sources for those nutrients

Implement worksheets and visual aids to identify major nutrients, their sources, and functions

MP 2 

907

Research nutritional concerns, food allergies/intolerances, and dietary restrictions 

Understand the differences between allergens/intolerance and aversions, as well as understanding different scenarios for dietary restrictions

Implement worksheets and visual aids to identify nutritional concerns, food allergies, intolerances, and aversions, as well as dietary restrictions 

MP 1

1002

Prepare eggs

Understand various preparations and cooking methods for eggs

Execute standardized recipes that involve preparation of eggs

MP 2 

1003

Prepare breakfast potatoes

Understand various preparations and cooking methods for breakfast potatoes

Execute standardized recipes that involve preparation of breakfast potatoes

MP 2

1004

Prepare breakfast meats

Understand various preparations and cooking methods for breakfast meats

Execute standardized recipes that involve preparation of breakfast meats

MP 2

1005

Prepare breakfast batters

Understand various preparations and cooking methods for breakfast batters

Execute standardized recipes that involve preparation of breakfast batters

MP 2

1006

Prepare hot breakfast cereals 

Understand various preparations and cooking methods for breakfast cereals

Execute standardized recipes that involve preparation of breakfast cereals

MP 1

1201

Identify and select vegetables and fruits in their market forms 

Know various fruits and vegetables in a market setting

Use visual aids to show different fruits and vegetables in market forms

MP 1

1202

Prepare vegetable and fruits 

Understand various preparations and cooking methods for fruits and vegetables

Execute standardized recipes that involve preparation of fruits and vegetables

MP 1

1206

Peel, cut, zest fruits and vegetables 

Know different efficient methods to peel, cut, zest fruits and vegetables

Use practical assessments and simulated service to demonstrate knowledge to peel, cut, and zest fruits and vegetables

MP 1

1301

Prepare pasta, grains, legumes, and potatoes using dry, moist, and combination cooking methods

Know how to prepare various starches using various cooking methods

Use standardized recipes to prepare pasta, grains, legumes, and potatoes using various cooking methods

MP 1 

1601

Identify herbs, spices, seasonings, and condiments and their market forms

Understand the difference between various herbs, spices, seasonings and condiments 

Use visual aids and practical assessment to properly identify herbs, spices, seasonings, and condiments and their market forms

MP 1

1604

Use herbs, spices, seasonings, and condiments

Understand various applications and proper preparations for herbs, spices, seasonings, and condiments

Apply standardized recipes to properly utilize herbs, spices, seasoning, and condiments

MP 1

1605

Evaluate foods for seasoning and flavor balance

Understand the importance of a balanced palate and ability to properly season food

Apply learned knowledge of seasoning and flavor balance in a simulated service scenario

MP 1

1701

Prepare and evaluate stocks and the use of bases

Learn theory of preparing soups and foundational broths and the importance of their appropriate application

Lead classroom demonstrations in a lab environment to prepare and evaluate stocks and the use of bases

MP 1

1702

Prepare and evaluate mother sauces, small/derivative sauce, and pan sauces

Understand methods for identifying and preparing mother sauces/derivative and pan sauces

Use standardized recipes in a practical format to produce mother sauces, small/derivative, and pan sauces

MP 1

1703

Prepare and evaluate soups 

Understand different categories of soups as well as methods for producing and evaluating those soups

Use standardized recipes in a practical format to produce and evaluate soups

MP 1

1705

Prepare thickening agents 

Understand different categories of thickening agents as well as methods for producing and evaluating those thickening agents

Use standardized recipes in a practical format to produce thickening agents and apply them in suitable environments

MP 1 

1801

Fabricate red meat/pork

Understand basic theory and principle in red meat/pork fabrication as well as understanding proper safety procedures while butchering

Use visual aids to identify methods and strategies for fabrication as well as Assess red meat/pork fabrication during lab production

MP 1 

1803

Determine cooking techniques for retail cuts of meat, poultry, and seafood

Be able to identify retails cuts of meat, poultry, and seafood as well as the techniques used to cook them

Implement worksheets and visual aids to assist in identifying retail cuts of meat, poultry and seafood

MP 1

1804

Prepare meat, poultry, and seafood recipes using dry, moist, and combination cooking techniques 

Understand what cooking methods are most effective for different cuts of meat, poultry and seafood

Use practical assessment and full-service restaurant production experience to apply principles of various cooking methods to particular meats, poultry and seafood

MP 3

1805

Check for degrees of doneness 

Understand hot to correct use thermometers as well as temperature readings for doneness, and properly resting proteins for an optimal final product

Use visual aids to explain degrees of doneness and well as demonstrations focusing on red meat to show degrees of doneness

MP 1

1806

Fabricate poultry

Understand anatomy of a chicken to better complete poultry fabrication

Use in person demonstration and practical assessment to learn poultry fabrication

MP 1 

1807

Fabricate seafood

Understand anatomy of flat fish and round fish to better complete seafood fabrication

Use in person demonstration and practical assessment to learn seafood fabrication

MP 3

1905

Prepare quick breads

Understand the purpose of ingredients in quick breads and identify difference between different types of bread, with a focus of leavening and fermentation

Use in person demonstration and practical assessment to prepare quick breads

MP 3

1906

Prepare a variety of pies and tarts

Understand different methods, e.g., cutting fat into flour for crusts to use across various applications of pies and tarts, as well as different methods of crimping, topping, etc. pies and tarts

Implement rotations in which students in Culinary kitchen spend time in Pastry kitchen to prepare pies and tarts

MP 3

1907

Prepare fillings and toppings for baked goods

Understand how different fillings are prepared with various fruits, their own juice and thickening agents.

Use standardized recipes to prepare fillings and toppings for baked goods

MP 3

1908

Prepare yeast raised products

Identify characteristics of yeasts and how they affect other ingredients they interact with

Use standardized recipes to prepare yeast raised products

MP 3

1909

Explain the function of baking ingredients 

Understand functions of baking ingredients and how they interact with each other when used together for production

Use online resources and visual aids to demonstrate the function of baking ingredients

MP 3

1912

Prepare and finish cakes

Understand the various stages of cakes, from baking to decorating

Use practical assessment to apply theory of preparing and finishing cakes

MP 3

1914

Prepare cookies

Identify different styles of cookies and understand how they are produced

Use standardized recipes to prepare cookies

MP 3

1916

Prepare pate a choux products 

Understand the principles of preparing pate a choux and know its various applications in savory/pastry items

Use demonstrations and visual aids with standardized recipes to prepare pate a choux products

MP 3

1917

Prepare custards and puddings

Identify different styles of custards and puddings and understand how they are produced

Use standardized recipes to prepare custard and puddings

MP 3

1919

Prepare dessert sauces

Identify different styles of dessert sauces and understand how they are produced

Use standardized recipes to prepare dessert sauces

MP 3

1920

Create plated desserts

Understand plating techniques for desserts to create attractive and practical concepts of plating 

Use visual aids to demonstrate effective plating concepts

MP 1 

2002

Determine the methods for giving variety to a menu

Understand principles of menu development to give variety to a menu

Use online resources and visual aids to demonstrate 

MP 1 

2004

Create an a la carte restaurant menu with item descriptions

Understand importance of variety and using wording and attractive market to create effective menus

Use online resources and visual aids to demonstrate 

MP 1 

2005

Create menu formats

Understand theory of different styles of restaurant menus including styles of service associated with those menus

Use worksheets and practical assessment to demonstrate competency 

MP 1 

2006

Calculate food costs, percentages, and mark-up

Understand cost of business in hospitality industry and apply to theory of menu costing

Use worksheets and classroom lecture with visual aid accompaniments to learn food cost, percentage and mark-up calculations

MP 1

2007

Identify seasonal and local ingredients 

Understand concepts on seasonality and apply to modern trends in dining

Use field experience and visual aids to identify seasonal and local ingredients

MP 1

2102

Set up, operate, and break down a ware-washing station

Understand to purpose of knowing every component of a restaurant, from dishwashing to serving to business/administration

Use live demonstration to showcase competency

MP 1

2110

Set up, operate, and break down hot line stations

Understand how to run hot line stations while adhering to local and state regulations 

Use simulated service scenarios to practice competency in setting up, operating breaking down hot line stations

MP 1

2111

Set up, operate, and break down garde manger stations

Understand how to run garde manger stations while adhering to local and state regulations

Use simulated service scenarios to practice competency in setting up, operating breaking down garde manger stations

MP 1

2201

Determine various types of service used in restaurants

Know differences between service styles in restaurants

Use online resources and visual aids to demonstrate different styles of service in restaurants

MP 1

2203

Perform duties of a host

Understand principles of all FOH operations, including host

Use simulated service scenarios to practice competency in FOH operations including host

MP 1

2204

Perform duties of a beverage professional

Understand principles of all FOH operations, including beverage professional

Use simulated service scenarios to practice competency in FOH operations including beverage professional

MP 1

2205

Perform duties as a cashier 

Understand importance of balancing cash drawers and properly handling money

Use simulated service scenarios to practice competency in FOH operations including cashier

MP 1

2206

Perform duties of a server

Understand principles of all FOH operations, including server

Use simulated service scenarios to practice competency in FOH operations including server

MP 1

2207

Perform duties of a food runner

Understand principles of all FOH operations, including food runner

Use simulated service scenarios to practice competency in FOH operations including food runner

MP 1

2208

Perform side work duties 

Recognize importance of delegation of tasks amongst FOH team to complete all side work efficiently

Use simulated service scenarios to practice competency in FOH operations including completing side work tasks 

MP 1

2212

Follow rules of a table service

Understand traditional steps of service in a full-service restaurant

Use live demonstration and worksheets to learn steps of service

MP 1

2213

Use sales techniques for service personnel including menu knowledge and suggestive selling

Know different sales techniques and prepare ways to effectively use them

Use simulated service scenarios to practice competency in FOH operations including using sales techniques to sell service to customers

MP 1

2214

Follow procedures for workflow between dining room and kitchen

Understand reasons for implementing systems of workflow between FOH and BOH, including clear communication, efficiency, and safety

Use simulated service scenarios to practice competency in FOH operations including following procedures for workflow between FOH and BOH

MP 1

2215

Provide customer feedback and service relations

Be able to accept criticisms and process professionally

Use simulated service scenarios to practice competency in FOH regarding receiving/distributing customer feedback and service relations

MP 1

2216

Process guest checks 

Understand the importance of accuracy when processing guest checks, to avoid error and customer dissatisfaction 

Use simulated service scenarios to practice competency in FOH operations including processing guest checks

MP 1

2217

Perform duties of a bus person

Understand principles of all FOH operations, including bus person

Use simulated service scenarios to practice competency in FOH operations including bus person

MP 1

2402

Investigate foodservice industry operations technology, e.g., point of sales (POS) system

Understand different POS systems and how they fundamentally operate

Use online resources to research different POS systems to compare and contrast them 

MP 1

2404

Use industry communication technology, such as email and social media

Understand modern trends in social media and how it affects the modern restaurant industry

Use social media to observe and report on trends in the restaurant industry

MP 1

2405

Use available computer applications to perform industry tasks

Understand what tools and applications would serve various purposes in a restaurant

Use available computer applications in practical environment to demonstrate knowledge of competency 

MP 3 

2501

Create hot food presentations and displays

Understand importance of food safety regarding hot food displays/presentations

Prepare hot food displays/presentations in a simulated restaurant service environment

MP 1 

2502

Prepare hot hors d’oeuvres and appetizers

Know concepts and principles of hot hors d’oeuvres and appetizers

Prepare hot hors d’oeuvres and appetizers in a simulated restaurant service environment

MP 1 

2503

Prepare hot sandwiches

Know concepts and principles of hot hors d’oeuvres and appetizers

Prepare hot sandwiches in a simulated restaurant service environment

MP 3 

2601

Servsafe Food Handler

Understand the importance of food safety and how Servsafe integrates with local/state food safety regulations

Have students take courses towards earning Servsafe food handler certification

MP 1

2602

PSU Nutrition

Understand importance of proper nutrition and have a working knowledge of how nutrition is applied in daily operations

Have students take courses towards earning PSU Nutrition certification

MP 1

2603

OSHA 10 Culinary

Know the importance of following safety procedures and protocol to prevent workplace accidents 

Have students take courses towards earning OSHA 10 Culinary certification

MP 1

2604

Career Safe (Soft Skills) 11 total

Understand importance of soft skills in the workplace

Have students take courses towards earning Career Safe Soft Skills certification

MP 1

2605

ACF Online (Beef, Lamb, Lentils, etc.)

Understand the ability to use online resources to gain knowledge on various areas of expertise in the field

Have students take courses towards earning ACF online certifications