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      Education, Early Childhood Education, and Human Services-Level 1
      Education, Early Childhood Education & Human Services-Level 2
      Education, Early Childhood Education & Human Services-Level 3
      Fashion, Textiles, and Interiors Production and Services-Level 1
      Fashion, Textiles, and Interiors Production and Services-Level 2
      Fashion, Textiles, and Interiors Production and Services-Level 3
      Culinary Arts and Hospitality Management-Level 1
      Culinary Arts and Hospitality Management-Level 2
      Culinary Arts and Hospitality Management-Level 3


 
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      History, Government, Economics, and Geography, Approved 2005
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      Additional Content Areas
Grade 9  
Family and Consumer Sciences, Approved 2005  
8L3    Culinary Arts and Hospitality Management-Level 3
     
  
Standard
   Benchmark
      Indicator
DescriptionLesson Plans Thinkfinity Resources
8L3 Integrate knowledge, skills, and practices required for careers in the hospitality industry.
   8L3.8.1 Summarize steps needed to obtain a position in the hospitality industry.
   8L3.8.1 Develop computer skills for the hospitality industry.
      8L3.8.1.1 Demonstrate computer application including inventory, financial statements, etc.
      8L3.8.1.1 Identify roles and functions of various positions in the hospitality industry.
      8L3.8.1.2 Identify educational and training requirements for various hospitality careers.
      8L3.8.1.2 Identify current technical resources for the hospitality industry.
      8L3.8.1.3 Awareness of the point of sale systems.
      8L3.8.1.3 Identify methods of obtaining job opportunities.
      8L3.8.1.4 Create a resume.
      8L3.8.1.4 Identify computer programs used by the hospitality industry.
      8L3.8.1.5 Identify backup systems for computer and/or technology failures.
      8L3.8.1.5 Create a portfolio.
      8L3.8.1.5 Complete a job application.
      8L3.8.1.6 List steps for an effective job interview including follow up steps.
      8L3.8.1.6 Identify security systems for the hospitality industry.
   8L3.8.2 Demonstrate food safety and sanitation procedures. (3) (CCK&S) (*8.2)
      8L3.8.2.1 Complete a food safety and sanitation program. (*8.2.1)
      8L3.8.2.2 Identify sources and symptoms of food borne illness.
      8L3.8.2.3 Use the Hazard Analysis Critical Control Point (HACCP) principles and procedures. (*8.2.3) (3) (4)
      8L3.8.2.4 Maintain implemented standards of personal grooming and hygiene. (*8.2.4) (3) (4) (5) (6)
   8L3.8.3 Demonstrate correct use and maintenance of food production equipment and tools. (3) (CCK&S) (*8.3)
      8L3.8.3.1 Operate tools and equipment following safety procedures and OSHA requirements. (*8.3.1) (1) (3) (4) (6)
      8L3.8.3.2 Demonstrate procedures for cleaning, sanitizing, and the storage of equipment and tools. (*8.3.2) (3)
   8L3.8.4 Demonstrate menu modifications based on standardized recipes to meet consumer needs. (CCK&S) (*8.4)
      8L3.8.4.1 Understand and display knowledge of food allergens and special diets.
      8L3.8.4.2 Demonstrate an understanding of diversity and individuals with special needs. (*8.7.5)
      8L3.8.4.3 Examine food and equipment needed for menus and standardized recipes. (*8.4.3)
      8L3.8.4.4 Complete menu layout and design. (*8.4.4)
      8L3.8.4.5 Understand requisitions for food production requirements. (*8.4.5)
      8L3.8.4.6 Record and analyze the performance of menu items. (*8.4.6)
      8L3.8.4.7 Research various countries and their native foods.
   8L3.8.5 Demonstrate preparation for all menu categories to produce a variety of food products. (CCK&S) (*8.5)
      8L3.8.5.1 Demonstrate skills in knife and hand tools. (*8.5.1) (3) (4) (6)
      8L3.8.5.2 Demonstrate a variety of cooking methods including emerging technologies. (*8.5.2) (3) (4)
      8L3.8.5.3 Apply scaling and measuring techniques. (*8.5.2) (3) (4)
      8L3.8.5.4 Apply the fundamentals of time and temperature to cooking, cooling, and reheating a variety of foods. (*8.5.4) (3) (5)
      8L3.8.5.5 Show knowledge of preparation of various meats. (*8.5.5) (3) (4)
      8L3.8.5.6 Show knowledge of preparation of various fish and seafood. (*8.5.5) (3) (4)
      8L3.8.5.7 Show knowledge of preparation of various poultry. (*8.5.5) (3) (4)
      8L3.8.5.8 Show knowledge of preparation of various stocks, soups, and sauces. (*8.5.6) (3) (4)
      8L3.8.5.9 Show knowledge of preparation of various fruits and vegetables. (*8.5.7) (3) (4)
      8L3.8.5.10 Show knowledge of preparation of various legumes and starches including potatoes, pasta, and rice. (*8.5.7) (3) (4)
      8L3.8.5.11 Show knowledge of preparation of various salads, dressing, and marinades. (*8.5.8) (3) (4)
      8L3.8.5.12 Show knowledge of preparation of various sandwiches, hor d oeuvres, and appetizers. (*8.5.9) (3) (4)
      8L3.8.5.13 Show knowledge of preparation of various baked goods and desserts. (*8.5.10) (3) (4)
      8L3.8.5.14 Show knowledge of use of herbs and spices. (*8.5.8) (3) (4)
      8L3.8.5.15 Show knowledge of preparation of breakfast foods. (*8.5.11) (3) (4)
      8L3.8.5.16 Prepare food for presentation and assessment. (*8.5.12) (3) (4)
      8L3.8.5.17 Prepare new products and convenience food items. (*8.5.13) (3) (4)
   8L3.8.6 Demonstrate implementation of management functions. (CCK&S)
      8L3.8.6.1 Apply principles of purchasing, receiving, and inventory procedures in the hospitality industry. (*8.6.1) (3) (4)
      8L3.8.6.2 Practice inventory procedures including first in/first out concept and date marking. (*8.6.2) (5)
      8L3.8.6.3 Understand emergency procedures. (*8.6.9)
      8L3.8.6.4 Create a constant awareness in the areas of legal liability within the hospitality industry. (*8.6.4)
      8L3.8.6.5 Understand the procedures involved in staff planning, recruiting, interviewing, selecting, and scheduling of employees. (*8.6.6)
   8L3.8.7 Demonstrate internal and external customer service. (*8.7)
      8L3.8.7.1 Demonstrate quality service to meet the expectations of consumers. (*8.7.1) (3)
      8L3.8.7.2 Implement strategies for preventing and resolving complaints.
      8L3.8.7.3 Identify ethnicities and their dining habits and customs.
   8L3.8.8 Evaluate nutrition principles, preparation techniques, and specialized dietary requirements. (CCK&S)
      8L3.8.8.1 Determine nutrition requirements. (1) (2) (4)
      8L3.8.8.2 Understand nutrition labels. (1)
      8L3.8.8.3 Demonstrate the understanding of preparing foods to maximize nutrition. (2) (4) (5)
      8L3.8.8.4 Assess the influence of an individual's environment as it relates to food and nutrition behavior. (*14.1.2) (2)
      8L3.8.8.5 Critique the selection of foods to promote a healthy lifestyle. (2)
      8L3.8.8.6 Apply dietary guidelines to meet nutrition and wellness needs. (*14.3.1) (3)
      8L3.8.8.7 Demonstrate the ability to select, store, prepare, and serve nutritious and aesthetically pleasing foods. (*14.3.3) (3)
      8L3.8.8.8 Conduct evaluations of food including safety. (5)
      8L3.8.8.9 Modify recipe formula proportions for nutritional good production. (2)
   8L3.8.9 Apply mathematical, reading, writing, and science skills to correctly deliver food products and guest services.
      8L3.8.9.1 Convert recipes.
      8L3.8.9.2 Calculate recipe costs.
      8L3.8.9.3 Read, write, and comprehend recipes, menus, correspondence, and equipment materials.
      8L3.8.9.4 Explore science as it relates to the food industry.
   8L3.8.11 Identify costs, pricing, and market trends in the hospitality industry.
      8L3.8.11.1 Calculate food cost and determine ways to meet goals.
      8L3.8.11.2 Calculate labor cost and determine ways to meet goals.
      8L3.8.11.3 Determine and calculate the value of inventory.
      8L3.8.11.4 Determine menu prices.
      8L3.8.11.5 Demonstrate portion control.
      8L3.8.11.6 Exposure to monetary systems including cash, credit cards, and checks. ($) (H-G)
   8L3.8.12 Examine marketing and advertising methods in the hospitality industry.
      8L3.8.12.1 Develop promotional materials.
      8L3.8.12.2 Apply marketing methods.
   8L3.8.13 Examine various industry sectors.
      8L3.8.13.1 List various types of food service operations and opportunities such as chain, independent, and entrepreneurial.
      8L3.8.13.2 List advantages/disadvantages of different sectors of food service operation.
   8L3.8.14 Summarize steps needed to retain a job in the hospitality industry.
      8L3.8.14.1 Demonstrate an understanding of workplace rules and regulations. (H-G)
      8L3.8.14.2 Identify and display positive work attitudes.
      8L3.8.14.3 Describe and display qualities of professional employees.
      8L3.8.14.4 Identify hierarchy within the hospitality organization.


Kansas State Department of Education
120 SE 10th Avenue
Topeka, KS 66612-1182
(785) 296-3201