Specific

Students will be able to:

A. Identify and explain basic production facility rules for hygiene, food handling safety and personal safety.
    1. {Core} be able to identify the general safety rules and procedures for operating in a production kitchen.
    2. {Core} be able to list and explain the safe and proper use of basic equipment and tools used in a food production facility.
    3. {Core} be able to list and explain each of the major food borne illnesses and list all standardized food handling techniques used
        to prevent illness and disease.

B. Identify the interdependent components of the standardized food service system.
    1. {Core} be able to identify the key equipment and location based on food production flow.
    2. {Core} be able to explain the relationship of each stage of the food production cycle in a systematic manner.
    3. {Core} be able to explain the production line design utilized in food production and service.
    4. {Core} be able to demonstrate basic culinary techniques and skills in a full service public restaurant setting.
    5. {Core} be able to identify and explain food grading systems.
    6. {Core} be able to list and identify the common standard meat cuts, poultry cuts and seafood portioning standards.

C. Identify the accepted definitions for food groups and be able to explain the nutrient values basic to each.
    1. {Core} be able to identify and explain the definition of and characteristics of vegetables and fruits.
    2. {Core} be able to identify and explain the definition of and characteristics of meat, poultry, seafood and dairy products.
    3. {Core} be able to identify and explain the definition of grains and starches.
    4. {Core} be able to explain the basics of food group combining for optimal nutrition and food group balance.

D. Describe the roles of production staff positions and other staff in the food production facility.
    1. {Core} be able to explain the types and purposes of rank within the food production facility.
    2. {Core} be to explain the roles of each position in the food production facility.
    3. {Core} be able to explain and demonstrate food production timing.
    4. {Peripheral} be able to explain the role all members of the food service facility (front and back of the house) and the role of
        management and supervision in fulfillment of roles and responsibilities.

E. Value sustainable food production and service techniques.
    1. {Core} be able to identify and explain proper waste management protocols.
    2. {Core} be able to identify local produce and meats for incorporation in production and service.
    3. {Core} be able to explain methods of sustainable energy use in the food production facility.