minnesota common core competencies skill asses/u... · pathway: restaurants and food/beverage...

Minnesota Common Core Competencies 7/1/2017

Pathway: Restaurants and Food/Beverage Services

Cluster: Hospitality and Tourism

Secondary-

Introductory/C

ulinary

Post-

secondary

MEASURE 01.01.01 Locate, read, and understand

written sentences, paragraphs, and figures in

work-related documents on paper, computers,

and adaptive devices.

Y/Y Y

e.g., manuals, reports, memos, letters, forms,

graphs, charts, tables, calendars, schedules,

signs, posters, notices, applications, contracts,

regulations, and directions.

MEASURE 01.01.02 Critically evaluate and

analyze information in written materials and

integrate what is learned to new situations.. Y/Y Y

MEASURE 01.01.03 Use basic writing skills (e.g.,

grammar, punctuation, spelling) to produce

inventory control sheets, recipes, menus,

correspondence, employee evaluations, etc.Y/Y Y

MEASURE 01.02.01 Perform basic math functions

(e.g., addition, subtraction, multiplication,

division).Y/Y Y

MEASURE 01.02.02 Utilize standard weights and

measures to demonstrate proper scaling and

measurement techniques.Y/Y Y

MEASURE 01.02.03 Calculate and forecast

purchase and preparation requirements based on

a product's yield on cooking. O/Y Y

Comment from Secondary: Essential in Prostart

or Culinary Arts programs.

Comment from Business/Industry: Simple

recipe

INDICATOR 01.02 Manage and use basic

mathematical skills for food production

and guest services to provide a positive

guest experience.

INDICATOR 01.01 Apply reading and

writing skills to prepare food products for

guest service.

PERFORMANCE INDICATOR PERFORMANCE MEASURE

COMMON CORE

COMPETENCIES- Consensus among work

group - COMMENTS

TOPIC 1: ACADEMIC FOUNDATIONS: Achieve additional academic knowledge and skills required to pursue the full range of career and education

opportunities within the Hospitality and Tourism career cluster and/or Restaurant and Food/ Beverage Servcies career pathway.

KEY: Y=Essential N=Not Essential O=Optional

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Secondary-

Introductory/C

ulinary

Post-

secondary


COMMON CORE


group - COMMENTS


MEASURE 01.02.03 Calculate costs, percentages,

and ratios (e.g., food, beverages, labor, et al). O/Y YComment from Business/Industry: Simple

recipe

MEASURE 01.01.04 Discuss importance of

product mix, check average and their impact on

profit contribution. N/Y Y

Comment from Secondary Culinary: Profit

contribution applies to all programs. Product

mix/ check average may not always apply.

MEASURE 01.03.01 Understand basic scientific

principles and methods (e.g. identify problem,

collect information, form opinions, and draw

conclusions.)

Y/Y Y

MEASURE 01.03.02 Apply basic scientific

principles to prepare food products for guest

service.Y/Y Y

e.g., coagulate, fermentation, ServSafe,

temperature control for food safety

MEASURE 01.03.03 Apply basic scientific

principles of basic cooking method. Y/Y Ye.g. dry heat, moist heat, combination of food

preservation, smoking, curing

INDICATOR 01.02 Manage and use basic

mathematical skills for food production

and guest services to provide a positive

guest experience.

INDICATOR 01.03 Use scientific rules and

methods to express ideas and solve

problems in food preparation for guest

service.

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Secondary-

Introductory/C

ulinary

Post-

secondary


COMMON CORE


group - COMMENTS


MEASURE 02.01.01 Read basic English or

predominant language.Y/Y Y

MEASURE 02.01.02 Convey written and verbal

information clearly, correctly, and succinctly to co-

workers and guests. Y/Y Y

MEASURE 02.01.03 Ask appropriate questions

and seek supervisory approval when needed. Y/Y Y

MEASURE 02.01.03 Understand, interpret, and

respond to messages received in a variety of

ways, such as hearing, American Sign Language,

instant messaging, text-to-speech devices, and

other methods.

Y/Y Y

MEASURE 02.01.04 Comprehend instructions

and use active listening skills to rephrase for

understanding.Y/Y Y

TOPIC 2: COMMUNICATIONS - Communicate clearly and effectively with reason including technical terminology and information.

INDICATOR 02.01 Listen, speak, and/or

signal so others can understand

(methods may include hearing, speech in

English or other language, American Sign

Language, instant messaging, and text-to-

speech devices).

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Secondary-

Introductory/C

ulinary

Post-

secondary


COMMON CORE


group - COMMENTS


MEASURE 02.02.01 Identify common nonverbal

cues exhibited by guests and employees. Y/Y Ye.g. customer appearance, dress, etc.

MEASURE 02.02.02 Provide feedback to

management in order to enhance operations. Y/Y Y

MEASURE 03.01.01 Gather and use structured

problem-solving methods when developing

proposals and solutions.Y/Y Y

Comment from Faciliator: Expanded original

03.01.01 with Measures 03.01.01, 03, 04, 05 from

Foundation Knowledge & Skills based on

competetencies from Prostart competencies.

e.g. 5-step process in problem solving

MEASURE 03.01.02 Recognize common

unexpected situations. Y/Y YComment from Business/Industry: Safety issues

should be recognized.

MEASURE 03.01.03 Use logic and reasoning to

identify strengths and risks of alternative

solutions or approaches to alternatives.O/O O

e.g. Double the recipe; depends on job setting.

MEASURE 03.01.04 Critically analyze information

to determine value to the problem-solving task. Y/Y Y

INDICATOR 03.01 Identify the problem,

possible solutions, and decide on a

course of action to resolve unexpected

situations.

TOPIC 3: PROBLEM-SOLVING AND CRITICAL THINKING - Utilize critical thinking skills to make sense of problems and persevere in solving them. Employ

valid, reliable research strategies. Demonstrate creativity and innovation.

INDICATOR 02.02 Recognize and

respond to guests' needs and nonverbal

cues to provide quality service.

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Secondary-

Introductory/C

ulinary

Post-

secondary


COMMON CORE


group - COMMENTS


MEASURE 03.01.05 Guide individuals through

the process of recognizing concerns and making

informed decisions.Y/Y Y

e.g. Prostart leadership skills; classroom lab

groups

MEASURE 03.01.06 Outline steps to remedy

specific situations. Y/Y Y

MEASURE 03.02.01 Identify situations and

behaviors that affect conflict management. Y/Y Y

MEASURE 03.02.02 Determine best

options/outcomes for conflict resolution using

critical thinking skills.Y/Y Y

e,g. Should I talk to the chef or supervisor or

should I solve it by myself?

MEASURE 03.02.03 Implement conflict

resolution skills to address staff issues/problems. Y/Y Y

MEASURE 04.01.01 Manage personal schedules

and contact information. Y/Y Y

MEASURE 04.01.02 Use information technology

tools to manage, share, and perform work

responsibilities.Y/Y Y

INDICATOR 03.01 Identify the problem,

possible solutions, and decide on a

course of action to resolve unexpected

situations.

INDICATOR 03.02 Employ critical

thinking and interpersonal skills to

resolve conflicts with staff and/or

customers.

INDICATOR 04.01 Employ computer

operation applications to manage work

tasks

TOPIC 4: TECHNOLOGY APPLICATIONS - Use technology to enhance productivity.

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Secondary-

Introductory/C

ulinary

Post-

secondary


COMMON CORE


group - COMMENTS


MEASURE 04.01.03 Determine the most

appropriate use of technology in work situations. Y/Y Ye.g. texts, e-mails, phone - know when to use

your phone at work and when not to do so.

INDICATOR 04.02 Use software

applications to manage different aspects

of foodservice operations.

MEASURE 04.02.01 Demonstrate the use of

software programs for inventory control, point of

sale, profit/loss, etc.Y/O Y

Comment from Postsecondary: To be

successful, solve problems on your feet.

MEASURE 04.03.01 Access relevant websites.Y/Y Y

MEASURE 04.03.02 Download and bookmark

recipes. Y/Y Y

MEASURE 04.03.03 Evaluate and critique

culinary website online for valid and reliable

information.Y/Y Y

INDICATOR 05.01 Identify commercial

and non-commercial segments of the

restaurant industry.

MEASURE 05.01.01 Identify examples of

commercial and non-commercial foodservice

operations.

Y/Y Y

Examples of Commercial Segments include:

Restaurants, catering and banquets, retail,

stadiums, airlines, and cruise ships.

Examples of Non-Commercial Segments Include:

schools, universities, the military, healthcare

businesses and industry, and clubs.

INDICATOR 04.01 Employ computer

operation applications to manage work

tasks

INDICATOR 04.03 Retrieve website

information to use in menu planning,

recipes, and for product information.

TOPIC 5: ORGANIZATIONAL AND GLOBAL SYSTEMS – Understand the environmental, social, and economic impacts of decisions within an organization.

Understand global context of industries and careers.

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Secondary-

Introductory/C

ulinary

Post-

secondary


COMMON CORE


group - COMMENTS


MEASURE 05.02.01 Recognize operating

procedures for food quality.

Y/Y Y

Comment from Secondary: Read expiration

dates, first in/ first out. Sell by expiration dates.

Comment from Business/Industry: Understand

strategic timing between prep and cooking.

MEASURE 05.02.02 Detail operating procedures

for food presentation. Y/Y Y

MEASURE 05.03.01 Show consistent appearance

in prepared foods. Y/Y Y

MEASURE 05.03.02 Detail ways to monitor

quality of prepared food. Y/Y Y

INDICATOR 05.04 Understand

sustainability, recycling, and cost for the

organization.

MEASURE 05.04.01 Understand sustainability,

recycling, and cost for the organization. Y/Y Y

MEASURE 06.01.01 Exhibit professional

appearance and hygiene. O/Y Y

MEASURE 06.01.02 List common causes of

typical accidents and injuries in the foodservice

industry.O/Y Y

INDICATOR 05.02 Implement set of

operating procedures to comply with

organizational requirements.

INDICATOR 05.03 Evaluate prepared

foods for quality and presentation to set

quality standards in accordance with

company requirements.

TOPIC 6: SAFETY, HEALTH, AND ENVIRONMENT – Understand the importance of safety, health, and environmental management systems and their

importance to organizational performance and regulatory compliance.

INDICATOR 06.01 Implement personal

and worksite safety rules and regulations

to maintain safe and healthful working

conditions and environments.

of 22




Secondary-

Introductory/C

ulinary

Post-

secondary


COMMON CORE


group - COMMENTS


MEASURE 06.01.03 Examine overall safety

procedures to maintain a safe work area based on

OSHA-10 regulations. Y/Y Y

Comment from Business/Industry: This is an

important issue; however, most companies have

procedures in place that are directed by a risk

management team. Must be OSHA compliant.

MEASURE 06.01.04 Review Safety Data Sheets

(SDS) and explain their requirements in handling

hazardous materials. N/Y Y

MEASURE 06.01.05 Discuss right-to-know laws.N/Y Y

MEASURE 06.01.06 Identify electrical and

mechanical hazards. Y/Y Y

MEASURE 06.03.07 Describe appropriate types

and use of fire extinguishers used in the

foodservice area.O/Y Y

MEASURE 06.01.08 Classify and identify proper

fire evacuation procedures. O/Y Y

MEASURE 06.02.01 Illustrate correct use of

knives and kitchen equipment. Y/Y Y

MEASURE 06.02.02 Demonstate appropriate use

of personal protective equipment (PPE). O/Y Y

e.g. Chef coat, aprons, non-skid leather shoes,

gloves, safety glasses with oven spraying;knife

sharpening

INDICATOR 06.02 Understand the basic

principles of safety with kitchen tools and

equipment.

INDICATOR 06.01 Implement personal

and worksite safety rules and regulations

to maintain safe and healthful working

conditions and environments.

of 22




Secondary-

Introductory/C

ulinary

Post-

secondary


COMMON CORE


group - COMMENTS


MEASURE 06.03.01 Define foodborne illness and

explain the costs associated with a foodborne-

illness outbreak.Y/Y Y

MEASURE 06.03.02 Know and understand

allergen requirements. Y/Y YComment from Business/Industry: Know

allergens - dairy, wheat, nuts, etc.

MEASURE 06.03.03 Recognize the importance of

good personal hygiene, and describe behaviors

associated with it such as handwashing,

reportable illnesses, etc.

Y/Y Y

MEASURE 06.03.04 Define time and temperature

control, and describe actions necessary to provide

safe food.Y/Y Y

e.g. safe food storage, correct cooking

temperatures, correct cooling, and the use of

thermometers

MEASURE 06.03.05 Define cross-contamination,

and describe ways to prevent it. Y/Y Y

MEASURE 06.03.06 Identify biological, chemical,

and physical hazards throughout the flow of food. Y/Y Y

MEASURE 06.03.07 Explain correct cleaning and

sanitizing, including how, where, and when it

should be done.Y/Y Y

MEASURE 06.03 Understand the basic

principles of food handling and

production techniques.

of 22




Secondary-

Introductory/C

ulinary

Post-

secondary


COMMON CORE


group - COMMENTS


MEASURE 06.03.08 Demonstrate cleaning and

sanitizing procedures for equipment and facilities. Y/Y Y

MEASURE 06.03.09 Identify proper methods of

waste disposal and recycling. Y/Y Y

MEASURE 07.01.01 Demonstrate respect relating

to customers, associates, and supervisors.Y/Y Y

Comment from Secondary-Culinary: These

measures are good for a "Interpersonal/

intrapersonal communication" performance

assessment.

MEASURE 07.01.02 Contribute to the team with

ideas, suggestions, and effort. Y/Y Y

MEASURE 07.01.03 Listen and respond

appropriately to team member contributions. Y/Y Y

Comment from Business & Industry: Speaks and

listens effectively and courteously to guests and

fellow employees.

MEASURE 07.01.04 Work collaboratively with

coworkers from other backgrounds/ cultures. Y/Y Y

MEASURE 07.01.05 Resolve differences for the

benefit of the team. Y/Y YComment from Business & Industry: Speaks and

listens effectively and courteously to guests and

fellow employees.

MEASURE 06.03 Understand the basic

principles of food handling and

production techniques.

TOPIC 7: LEADERSHIP AND TEAMWORK - Use leadership in collaborating with others to accomplish productive organizational goals and objectives with an

awareness of cultural/global competence.

INDICATOR 07.01 Understand roles

within teams, work units, departments,

organizations, intro-organizational

systems, and the larger en quality of

products and services.

of 22




Secondary-

Introductory/C

ulinary

Post-

secondary


COMMON CORE


group - COMMENTS


MEASURE 07.01.06 Take responsibility for share

of tasks necessary to complete a project. Y/Y Y

Comment from Business & Industry: Sense of

urgency (speed and accuracy) are critical skills for

any employee.

MEASURE 07.01.07 Explain how stereotypes and

prejudices can impact the working environment. Y/Y YComment from Business/Industry: Employees

need to treat everyone with respect.

MEASURE 07.01.08 Identify employer/employee

expectations.Y/Y Y

Comment from Business/Industry: Essential for

producing and identifying future leaders. "This is

what I expect from you; what do you expect from

me?"

MEASURE 08.01.01 Abide by a professional code

of ethics and behavior at all times. Y/Y Ye.g. global & ethical practices

MEASURE 08.01.02 Use company time and

property responsibly. Y/Y Y

MEASURE 08.01.03 Treat others with honesty,

fairness, and respect. Y/Y Y

MEASURE 08.01.04 Be accountable for one’s

decisions and actions and for those of one’s

group or team. Y/Y Y

INDICATOR 07.01 Understand roles

within teams, work units, departments,

organizations, intro-organizational

systems, and the larger en quality of

products and services.

TOPIC 8: ETHICS AND LEGAL RESPONSIBILITIES –Know, understand, and model the importance of ethics, integrity, and legal responsibilities.

INDICATOR 08.01 Know, understand,

and follow ethical and legal guidelines

relating to job performance to solve legal

or ethical issues.

of 22




Secondary-

Introductory/C

ulinary

Post-

secondary


COMMON CORE


group - COMMENTS


MEASURE 08.01.05 Know work-related duties

according to laws, regulations, contract

provisions, and company policies.Y/Y Y

e.g Safety laws, food/health codes, company

handbook

MEASURE 09.01.01 Explain hospitality and the

philosophy of the hospitality industry. Y/Y Y

MEASURE 09.01.02 Describe the various cuisines

and contributions of leading culinarians. O/Y Y

MEASURE 09.01.03 Identify professional

organizations and trade periodicals within the

industry; explain purposes and benefits.O/Y Y

MEASURE 09.01.04 Evaluate career

opportunities through participation in field trips

and guest speakers in class.Y/Y Y

MEASURE 09.02.01 List various types of

foodservice operations. Y/Y Ye.g. Quick service vs. fine dining vs. catering,

food trucks

MEASURE 09.02.02 Identify skills needed by

foodservice professionals. Y/Y Y

MEASURE 09.02.03 Describe major duties/tasks

for each job option. Y/Y Y

TOPIC 9: CAREER DEVELOPMENT, EMPLOYABILITY, AND CITIZENSHIP –Attend to personal health and financial well-being. Know and understand the

importance of employability skills. Plan education and career paths aligned to personal goals and employability goals. Act as a responsible and

contributing citizen and employee.

INDICATOR 09.02 Examine jobs available

within the various types of restaurants

and foodservice operations to assess

career opportunities.

INDICATOR 08.01 Know, understand,

and follow ethical and legal guidelines

relating to job performance to solve legal

or ethical issues.

INDICATOR 09.01 Develop an

understanding of the hospitality industry

and career opportunities in the field.

Become familiar with the organizational

structure and basic functions of

departments within hospitality and

foodservice establishments.

of 22




Secondary-

Introductory/C

ulinary

Post-

secondary


COMMON CORE


group - COMMENTS


MEASURE 09.02.04 Seek and learn how to

complete scholarship applications. Y/Y Ye.g. Hospitality Minnesota Education Foundation

(HMEF); American Culinary Federation (ACF)

MEASURE 09.03.01 Outline a plan for effective

job search. Y/Y Y

MEASURE 09.03.02 Write a resume that lists

skills, competencies, achievements, and

experience.Y/Y Y

MEASURE 09.03.03 Read and complete a job

application form. Y/Y Y

MEASURE 09.03.04 List steps Practice/ learn

steps for an effective job interview. Y/Y Y

MEASURE 09.03.05 Explain follow up steps for a

job interview. Y/Y YComment from Business/Industry: Thank you e-

mail is acceptable.

MEASURE 09.04.01 Follow a list of workplace

rules and regulations. Y/Y Y

MEASURE 09.04.02 Identify and give examples of

positive work attitudes. Y/Y Y

MEASURE 09.04.03 Make a list of qualities of

successful foodservice employees. Y/Y Y

MEASURE 09.04.04 Identify hierarchy within the

organization. Y/Y Ye.g. Chain of Command

INDICATOR 09.03 Summarize steps

needed to obtain a job in the restaurant

and foodservice industry.

INDICATOR 09.04 Summarize steps

needed to retain a job in the restaurant

and foodservice industry.

INDICATOR 09.02 Examine jobs available

within the various types of restaurants

and foodservice operations to assess

career opportunities.

of 22




Secondary-

Introductory/C

ulinary

Post-

secondary


COMMON CORE


group - COMMENTS


MEASURE 10.01A.02 Choose appropriate

cooking procedures (e.g., sauté, broil, bake, etc.). Y/Y Y

MEASURE 10.01A.03 Employ knowledge of

nutritional values. Y/Y Y

MEASURE 10.01A.04 Exhibit high-quality food

presentation. Y/Y Y

MEASURE 10.01A.01 Explain use of variety of

sauces. Y/Y YComment from Secondary: Addresses Minnesota

Art Standard Requirement.

MEASURE 10.01B.01 Use scales and other

foodservice equipment. Y/Y YComment from Postsecondary: e.g. Understand

the order that is placed.

MEASURE 10.01B.02 Use all equipment and tools

safely. Y/Y Y

MEASURE 10.01B.03 Use pots and pans for

different food preparations. Y/Y Y

TOPIC 10: TECHNICAL LITERACY – Apply technical knowledge and skills required to pursue careers in a specific career cluster and/or career pathway.

INDICATOR 10.01A Use basic food

knowledge to prepare nutritional, quality

foods.

INDICATOR 10.01B Evaluate types of

kitchen equipment to match equipment

with correct cooking methodology.

SUBTOPIC 10.01: FOUNDATIONS OF CULINARY AND RESTAURANT MANAGEMENT - Apply the fundamentals of food knowledge to prepare nutritional,

quality foods.

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Secondary-

Introductory/C

ulinary

Post-

secondary


COMMON CORE


group - COMMENTS


MEASURE 10.01C.01 Know how to store and

retrieve foods in a variety of settings (e.g., cold,

hot, dry, etc.).Y/Y Y

MEASURE 10.01.02 Know how to store and

retrieve supplies in a variety of settings (e.g., cold,

hot, dry, etc.).Y/Y Y

e.g. Pots, pans, spatulas

MEASURE 10.01C.03 Know how to store and

retrieve equipment in a variety of settings (e.g.,

cold, hot, dry, etc.).Y/Y Y

e.g. Mixer, food processor

MEASURE 10.02.01 Define baking terms.Y/Y Y

Comment from Business/Industry: These are for

a specialty field.

MEASURE 10.02.02 Identify equipment and

utensils used in baking and discuss proper use

and care. Y/Y Y

MEASURE 10.02.03 Demonstrate proper

selection of equipment and utensils for specific

application.Y/Y Y

MEASURE 10.02.04 Identify ingredients used in

baking. Y/Y Y

MEASURE 10.02.05 Demonstrate proper scaling

and measurement techniques. Y/Y Y

MEASURE 10.01C Explain how to store

and retrieve foods, supplies, and

equipment in a variety of settings (e.g.,

cold, hot, dry, etc.).

SUBTOPIC 10.02: BASIC BAKING - Apply the fundamentals of baking science to the preparation of a variety of products. Use and care for equipment

normally found in the commercial bakeshop or baking area.

INDICATOR 10.02 Apply the

fundamentals of baking science to the

preparation of a variety of products. Use

and care for equipment normally found

in the commercial bakeshop or baking

area.

of 22




Secondary-

Introductory/C

ulinary

Post-

secondary


COMMON CORE


group - COMMENTS


MEASURE 10.02.06 Apply basic math skill to

recipe conversions. Y/Y Ye.g. Explain baker's percentage.

Comment from Business/Industry: Very

important!

MEASURE 10.02.07 Demonstrate the knowledge

of properties and list function of various

ingredients.Y/Y Y

MEASURE 10.03.01 Demonstrate knife skills,

hand tool and equipment operation, emphasizing

proper safety techniques.Y/Y Y

MEASURE 10.03.02 Identify the

parts/components of a recipe. Y/Y Y

MEASURE 10.03.03 Describe and follow a

standardized recipe. Y/Y Y

MEASURE 10.03.04 Outline the procedures for

writing a standardized recipe. Y/Y O

MEASURE 10.03.05 Define and demonstrate

moist-heat, dry-heat, and a combination of these

cooking methods and their application to various

foods.

Y/Y Y

Comment from Business/Industry: Not required

for entry-level workers but needs to be included

in the programs.

INDICATOR 10.02 Apply the

fundamentals of baking science to the

preparation of a variety of products. Use

and care for equipment normally found

in the commercial bakeshop or baking

area.

SUBTOPIC 10.03: FOOD PREPARATION - Develop skills in knife, tool and equipment handling and apply principles of food preparation to produce a variety

of food products.

INDICATOR 10.03 Develop skills in knife,

tool, and equipment handling and apply

principles of food preparation to produce

a variety of food products.

of 22




Secondary-

Introductory/C

ulinary

Post-

secondary


COMMON CORE


group - COMMENTS


MEASURE 10.04.01 List basic menu planning

principles. Y/Y Y

MEASURE 10.04.02 Identify principles of menu

layout and design. O/O Y

MEASURE 10.04.03 Create menu item

descriptions following established truth-in-menu

guidelines.O/O Y

MEASURE 10.04.04 Apply principles of nutrition

to menu development. O/O Y

MEASURE 10.04.05 Determine menu prices

utilizing proper cost controls and appropriate

technology.O/O Y

MEASURE 10.04.06 Plan a variety of menus, e.g.,

a la carte, cycle, ethnic, holiday, banquet,

reception and buffet. O/O Y

MEASURE 10.04.07 Develop a menu layout for a

foodservice operation. N/O Y

MEASURE 10.04.08 Discuss the availability of

Food and Seasonal Menus. O/O Y

MEASURE 10.04.09 Discuss Menu Planning

resources (Internet, professional and vendors). O/O Y

SUBTOPIC 10.04: MENU PLANNING - Apply the principles of menu planning and layout to the development of menus for a variety of types of facilities and

service.

INDICATOR 10.04 Apply the principles of

menu planning and layout to the

development of menus from a variety of

types of facilities and service.

of 22




Secondary-

Introductory/C

ulinary

Post-

secondary


COMMON CORE


group - COMMENTS


MEASURE 10.05.01 Identify current USDA

principles and food groups. Y/Y Y

MEASURE 10.05.02 List the nutrient

contributions of each food group. Y/Y Y

MEASURE 10.05.03 Discuss the areas for dietary

guidelines and make recommendations. Y/Y Y

MEASURE 10.05.04 Develop and evaluate recipes

and menus using dietary guideline

recommendations, food guides and food labels. Y/O Y

MEASURE 10.05.05 Discuss characteristics,

functions and best sources of each of the major

nutrients with awareness of dietary guidelines

and healthy menu options.

Y/Y Y

INDICATOR 10.05 Describe the

characteristics, functions, and food

sources of the major nutrients and how

to maximize nutrient retention in food

preparation and storage. Apply

principles of nutrient needs throughout

the life cycle to menu planning and food

preparation.

SUBTOPIC 10.05: NUTRITION - Describe the characteristics, functions, and food sources of the major nutrients and how to maximize nutrient retention in

food preparation and storage. Apply the principles of nutrient needs throughout the life cycle to menu planning and food preparation.

of 22




Secondary-

Introductory/C

ulinary

Post-

secondary


COMMON CORE


group - COMMENTS


MEASURE 10.06.01 Discuss the flow of goods in a

foodservice operation. O/Y Y

MEASURE 10.06.02 Discuss how Hazard Analysis

Critical Control Processes (HACCP) are addressed

in the purchasing, receiving, storing, and issuing

procedures.

N/O Y

MEASURE 10.06.03 Describe formal and informal

purchasing methods. O/O Y

MEASURE 10.06.04 Know market fluctuations

and product cost. O/O Y

MEASURE 10.06.05 Know regulations for

inspecting and grading of meats, poultry, seafood,

eggs, dairy products, fruits and vegetables. O/O Y

MEASURE 10.06.06 Outline yield and quality

grades and National Association of Meat

Purveyors (NAMP) specifications for meats.N/N Y

MEASURE 10.06.07 Outline the objectives of the

purchasing function in a foodservice operation. N/N Y

SUBTOPIC 10.06: PURCHASING AND RECEIVING - Understand the overall concept of purchasing and receiving practices in quality foodservice operations.

Apply knowledge of quality standards and regulations governing food products to the purchasing function. Receive and store food and non-food items

properly.

INDICATOR 10.06 Understand the

overall concept of purchasing and

receiving practices in quality foodservice

operations. Apply knowledge of quality

standards and regulations governing food

products to the purchasing function.

Receive and store food and non-food

items properly.

of 22




Secondary-

Introductory/C

ulinary

Post-

secondary


COMMON CORE


group - COMMENTS


MEASURE 10.06.08 List the types of goods and

service that a foodservice operation might buy. N/N Y

MEASURE 10.06.09 List factors that affect food

prices. O/O Y

MEASURE 10.06.10 List proper procedures for

receiving deliveries. N/Y Y

MEASURE 10.06.11 List proper procedures for

storing food and supplies. O/Y Y

MEASURE 10.06.12 Describe inventory systems.N/N Y

MEASURE 10.06.13 Explain the difference

between perishable and nonperishable food

items.Y/Y Y

MEASURE 10.07.01 Demonstrate the general

rules of table settings and service. Y/O Y

MEASURE 10.07.02 Discuss service methods such

as banquets, buffets and catering and a la carte. O/Y Y

MEASURE 10.07.03 Describe the functions of

dining service personnel. O/O

INDICATOR 10.06 Understand the

overall concept of purchasing and

receiving practices in quality foodservice

operations. Apply knowledge of quality

standards and regulations governing food

products to the purchasing function.

Receive and store food and non-food

items properly.

SUBTOPIC 10.07: DINING ROOM SERVICE - Perform dining room service functions using a variety of types of service. Demonstrate an understanding of

quality customer service.

INDICATOR 10.07 Perform dining room

service functions using a variety of types

of service. Demonstrate an understading

of 22




Secondary-

Introductory/C

ulinary

Post-

secondary


COMMON CORE


group - COMMENTS


MEASURE 10.07.04 Discuss procedures for

processing guest checks using current technology. N/O Y

MEASURE 10.07.05 Demonstrate an

understanding of guest service and customer

relations, including handling of difficult situations

and accommodations for the disabled.N/N Y

MEASURE 10.07.06 Explain inter-relationships

and work flow between dining room and kitchen

operations.N/N Y

MEASURE 10.07.07 Discuss sales techniques for

service personnel including menu knowledge and

suggestive selling. N/O Y

MEASURE 10.07.08 Demonstrate an awareness

of insurance regulations, laws, and procedures

related to responsible alcohol service. N/O Y

INDICATOR 10.07 Perform dining room

service functions using a variety of types

of service. Demonstrate an understading

Technical Skill Assessments: Secondary- ServSafe, ProStart Certificate, ProStart COA, ServSafe Food Safety Manager Certification - National Restaurant Association;

Postsecondary- ACF Certification

General Mills Rep (Krystal): Certified Research Chef; Culinary Scientist Certification - Research Chef's Association - also recommended adding competencies in

entrepreneurship.

of 22




Secondary-

Introductory/C

ulinary

Post-

secondary


COMMON CORE


group - COMMENTS


REFERENCES:

• American Culinary Federation Education Foundation. Required Knowledge & Skill Competencies for Cooking Programs - Degree Programs. (2010).

http://www.bic.edu/assets/uploads/managed/default/docs/acf/2010culinaryartscompetenciesdegree.pdf

• Career Clusters Initiative. HT - Restaurants and Food and Beverage Services. (2007).

http://www.careertech.org/career-clusters/resources/clusters/hospitality.html 9/7/2011.

• Minnesota Career and Technical Education, Minnesota State Colleges & Universities and Minnesota Department of Education (2012).

of 22

Minnesota State-Approved Technical Skill Assessments 7/1/2017

Pathway: Restaurant & Food/ Beverage Services

Cluster: Hospitality & Tourism

CLUSTER/

PATHWAY/

PROGRAM

CERTIFICATION /

ASSESSMENT

TITLE

TYPEISSUING

ORGANIZATION

WEBSITEPlease report broken

web links

ELIGIBILITY

REQUIREMENTS /

PREREQUISITES

ADMINISTRA-

TION

ELIGIBILITY(Written, Oral,

Practical, etc.)

PASSING

SCORECOST COMMENTS

Foods &

Nutrition

Food Science I

(340E)

Academic Precision Exams https://s3.amazona

ws.com/pe-wp-

media/wp-

content/uploads/2

016/08/16201159/

Food-and-Nutrition-

I-340.pdf

Broad-based

assessment on the

science of food and

nutrition. Experiences

will include food safety

and sanitation,

culinary technology,

food preparation,

dietary analysis, and

career readiness.

Online Criterion-

Referenced

Cut Score

$8 per

assessment -

$8 for pre-

test; $8 for

post-test

80% or Higher to

Earn a Career Skills

Certificate

Foods &

Nutrition

Food Science

Fundamentals

Pre-Professional

Assessment &

Certification

Pre-PAC

American

Association of

Family &

Consumer

Sciences

(AAFCS)

http://www.aafcs

.org/Credentialin

gCenter/Food_Sci

ence_Fundament

als.asp

Assessment that

verifies student

mastery of the

knowledge and skills in

food foundations.

Online 60% or higher

to earn a

certificate

$25 per

exam

Use this link for

managing

assessments &

certifications:

http://www.aafcs.

org/CredentialingC

enter/Assessment_

Portfolio.asp#Intro

● For use at SECONDARY For use at SECONDARY For use at SECONDARY For use at SECONDARY

Page 1 of 10

mailto:[email protected]?subject=BROKEN%20WEBLINK%20ON%20PATHWAY



https://s3.amazonaws.com/pe-wp-media/wp-content/uploads/2016/08/16201159/Food-and-Nutrition-I-340.pdf







http://www.aafcs.org/CredentialingCenter/Food_Science_Fundamentals.asp








CLUSTER/

PATHWAY/

PROGRAM

CERTIFICATION /

ASSESSMENT

TITLE

TYPEISSUING

ORGANIZATION


web links

ELIGIBILITY

REQUIREMENTS /

PREREQUISITES

ADMINISTRA-

TION


Practical, etc.)

PASSING

SCORECOST COMMENTS

● For use at SECONDARY For use at SECONDARY For use at SECONDARY For use at SECONDARYCulinary Arts Food Service/

Culinary Arts

(345)

Academic Precision Exams https://s3.amazo

naws.com/pe-wp-

media/wp-

content/uploads/

2016/09/121247

55/Food-Service-

Culinary-Arts-

345.pdf

Broad-based

assessment that

focuses on careers in

food services and

culinary arts. Safety

and sanitation

procedures, use and

maintainenance of

equipment, & quantity

food preparation is the

focus.

Online Criterion-

Referenced

Cut Score

$8 per

assessment -

$8 for pre-

test; $8 for

post-test

80% or Higher to

Earn a Career Skills

Certificate

Foods &

Nutrition/

Culinary Arts

Restaurant,

Food, and

Beverage

Services

Pathway

Assessment

NOCTI http://www.nocti

.org/PDFs/JobRea

dy/1286_Restaur

ant_Food_Bevera

ge_Services.pdf

Broad-based

assessment that

verifies student

mastery of the

knowledge and skills

that provide the

foundation for

restaurant, food, and

beverage services.

Online Criterion-

Referenced

Cut Score

http://www.n

octi.org/pdf/

CRCutScores.

pdf

$13 for post-

test only;

$20 for pre-

test & post-

test

Page 2 of 10




https://s3.amazonaws.com/pe-wp-media/wp-content/uploads/2016/09/12124755/Food-Service-Culinary-Arts-345.pdf








http://www.nocti.org/PDFs/JobReady/1286_Restaurant_Food_Beverage_Services.pdf








CLUSTER/

PATHWAY/

PROGRAM

CERTIFICATION /

ASSESSMENT

TITLE

TYPEISSUING

ORGANIZATION


web links

ELIGIBILITY

REQUIREMENTS /

PREREQUISITES

ADMINISTRA-

TION


Practical, etc.)

PASSING

SCORECOST COMMENTS

● For use at SECONDARY For use at SECONDARY For use at SECONDARY For use at SECONDARYCulinary Arts Commercial

Foods

Job-Ready

Assessment


.org/PDFs/JobRea

dy/4020_Comme

rcial_Foods.pdf

Job-ready assessment

that verifies student

mastery of the


that provide the

foundation for


beverage services

careers.

Online Criterion-

Referenced

Cut Score

http://www.n

octi.org/pdf/

CRCutScores.

pdf

$22 for post-

test only;

$32 for pre-

test & post-

test

Culinary Arts Culinary Arts -

Level I - Prep

Cook

Job-Ready

Assessment


.org/PDFs/JobRea

dy/4236_Culinary

_Arts_Level-1.pdf



mastery of the


that provide the

foundation in culinary

arts as a prep cook.

Online Criterion-

Referenced

Cut Score

http://www.n

octi.org/pdf/

CRCutScores.

pdf

$22 for post-

test only;

$32 for pre-

test & post-

test


Level I - Prep

Cook

Job-Ready

Assessment


.org/PDFs/JobRea

dy/4236_Culinary

_Arts_Level-1.pdf



mastery of the


that provide the



Online Criterion-

Referenced

Cut Score

http://www.n

octi.org/pdf/

CRCutScores.

pdf

$22 for post-

test only;

$32 for pre-

test & post-

test

Page 3 of 10




http://www.nocti.org/PDFs/JobReady/4020_Commercial_Foods.pdf




http://www.nocti.org/PDFs/JobReady/4236_Culinary_Arts_Level-1.pdf











CLUSTER/

PATHWAY/

PROGRAM

CERTIFICATION /

ASSESSMENT

TITLE

TYPEISSUING

ORGANIZATION


web links

ELIGIBILITY

REQUIREMENTS /

PREREQUISITES

ADMINISTRA-

TION


Practical, etc.)

PASSING

SCORECOST COMMENTS

● For use at SECONDARY For use at SECONDARY For use at SECONDARY For use at SECONDARYCulinary Arts Culinary Arts -

Level II - Cook

Job-Ready

Assessment


.org/PDFs/JobRea

dy/4336_Culinary

_Arts_Level-2.pdf



mastery of the


that provide the


arts as a cook.

Online Criterion-

Referenced

Cut Score

http://www.n

octi.org/pdf/

CRCutScores.

pdf

$22 for post-

test only;

$32 for pre-

test & post-

test

Culinary Arts American

Culinary

Federation

(ACFEF) Culinary

Arts

Certification

Certification

Exam Through

ACFEF

NOCTI & ACFEF http://www.nocti

.org/PDFs/ACF/39

90%20and%2039

91_Culinary_Arts.

pdf

Industry-recognized

certification that

verifies student

mastery of the


culinary arts.

Online Pass/Fail Contact

ACFEF

Click here for

getting started

with NOCTI:

http://www.nocti.

org/pdf/Getting%2

0Started.pdf

Culinary Arts Culinary Arts Academic SkillsUSA - Skill

Connect

http://www.workfo

rcereadysystem.org

/wp-

content/uploads/2

015/07/Culinary-

Arts.pdf

Broad-based

assessment that

verifies student

mastery of the


culinary arts.

Online 65% $15 per

assessment

for SkillsUSA

member;

$25 per

assessment

for non-

member

Page 4 of 10








http://www.nocti.org/PDFs/ACF/3990 and 3991_Culinary_Arts.pdf








CLUSTER/

PATHWAY/

PROGRAM

CERTIFICATION /

ASSESSMENT

TITLE

TYPEISSUING

ORGANIZATION


web links

ELIGIBILITY

REQUIREMENTS /

PREREQUISITES

ADMINISTRA-

TION


Practical, etc.)

PASSING

SCORECOST COMMENTS

● For use at SECONDARY For use at SECONDARY For use at SECONDARY For use at SECONDARYCulinary Arts Culinary Arts Pre-Professional

Assessment &

Certification

Pre-PAC

American

Association of

Family &

Consumer

Sciences

(AAFCS)

http://www.aafcs.o

rg/CredentialingCe

nter/culinary.asp

Broad-based

assessment that

verifies student

mastery of the


that provide the


arts.

Online 60% $25 per

exam

Use this link for

managing

assessments &

certifications:

http://www.aafcs.

org/CredentialingC

enter/Assessment_

Portfolio.asp#Intro

Food Service/

Culinary Arts

ServSafe

Certification

Food Handler

Certification Food Safety

Administration

https://www.servsa

fe.com/home

Industry-recognized

certification that

verifies student

mastery of the


food safety.

Online or

classroom

certification

75% Contact

NRAF for

cost

information.

Instructor must be

approved to

administer

assessment. Must

be instructor

and/or certified

proctor.

Food Service/

Culinary Arts

Prostart I Certification National

Restaurant

Association

Educational

Foundation

https://www.cho

oserestaurants.or

g/students/exam

s

Industry-recognized

certification that

verifies student

mastery of the


food service and

culinary arts.

Online or

classroom

certification

70% Contact

NRAF for

cost

information.

Instructor must be

approved to

administer

assessment. Must

be instructor

and/or certified

proctor.

Page 5 of 10




https://www.chooserestaurants.org/students/exams







CLUSTER/

PATHWAY/

PROGRAM

CERTIFICATION /

ASSESSMENT

TITLE

TYPEISSUING

ORGANIZATION


web links

ELIGIBILITY

REQUIREMENTS /

PREREQUISITES

ADMINISTRA-

TION


Practical, etc.)

PASSING

SCORECOST COMMENTS

● For use at SECONDARY For use at SECONDARY For use at SECONDARY For use at SECONDARYFood Service/

Culinary Arts

Prostart II Certification National

Restaurant

Association

Educational

Foundation

https://www.choos

erestaurants.org/st

udents/exams

Industry-recognized

certification that

verifies student

mastery of the


food service and

culinary arts.

Online or

classroom

certification

70% Contact

NRAF for

cost

information.

Instructor must be

approved to

administer

assessment. Must

be instructor

and/or certified

proctor.

Page 6 of 10







CLUSTER/

PATHWAY/

PROGRAM

CERTIFICATION /

ASSESSMENT

TITLE

TYPEISSUING

ORGANIZATION


web links

ELIGIBILITY

REQUIREMENTS /

PREREQUISITES

ADMINISTRA-

TION


Practical, etc.)

PASSING

SCORECOST COMMENTS

● For use at SECONDARY For use at SECONDARY For use at SECONDARY For use at SECONDARY

Culinary Arts Commercial

Foods

Job-Ready

Assessment


.org/PDFs/JobRea

dy/4020_Comme

rcial_Foods.pdf



mastery of the


that provide the

foundation for


beverage services

careers.

Online Criterion-

Referenced

Cut Score

http://www.n

octi.org/pdf/

CRCutScores.

pdf

$22 for post-

test only;

$32 for pre-

test & post-

test


Level I - Prep

Cook

Job-Ready

Assessment


.org/PDFs/JobRea

dy/4236_Culinary

_Arts_Level-1.pdf



mastery of the


that provide the



Online Criterion-

Referenced

Cut Score

http://www.n

octi.org/pdf/

CRCutScores.

pdf

$22 for post-

test only;

$32 for pre-

test & post-

test

● For use at POSTSECONDARY For use at POSTSECONDARY For use at POSTSECONDARY

Page 7 of 10















CLUSTER/

PATHWAY/

PROGRAM

CERTIFICATION /

ASSESSMENT

TITLE

TYPEISSUING

ORGANIZATION


web links

ELIGIBILITY

REQUIREMENTS /

PREREQUISITES

ADMINISTRA-

TION


Practical, etc.)

PASSING

SCORECOST COMMENTS

● For use at SECONDARY For use at SECONDARY For use at SECONDARY For use at SECONDARYCulinary Arts Culinary Arts -

Level I - Prep

Cook

Job-Ready

Assessment


.org/PDFs/JobRea

dy/4236_Culinary

_Arts_Level-1.pdf



mastery of the


that provide the



Online Criterion-

Referenced

Cut Score

http://www.n

octi.org/pdf/

CRCutScores.

pdf

$22 for post-

test only;

$32 for pre-

test & post-

test

Culinary Arts American

Culinary

Federation

(ACFEF) Culinary

Arts

Certification

Certification

Exam Through

ACFEF

NOCTI & ACFEF http://www.nocti

.org/PDFs/ACF/39

90%20and%2039

91_Culinary_Arts.

pdf

Industry-recognized

certification that

verifies student

mastery of the


culinary arts.

Online Pass/Fail Contact

ACFEF

Click here for

getting started

with NOCTI:

http://www.nocti.

org/pdf/Getting%2

0Started.pdf

Culinary Arts Culinary Arts Academic SkillsUSA - Skill

Connect

http://www.workfo

rcereadysystem.org

/wp-

content/uploads/2

015/07/Culinary-

Arts.pdf

Broad-based

assessment that

verifies student

mastery of the


culinary arts.

Online 65% $15 per

assessment

for SkillsUSA

member;

$25 per

assessment

for non-

member

Page 8 of 10
















CLUSTER/

PATHWAY/

PROGRAM

CERTIFICATION /

ASSESSMENT

TITLE

TYPEISSUING

ORGANIZATION


web links

ELIGIBILITY

REQUIREMENTS /

PREREQUISITES

ADMINISTRA-

TION


Practical, etc.)

PASSING

SCORECOST COMMENTS

● For use at SECONDARY For use at SECONDARY For use at SECONDARY For use at SECONDARYCulinary Arts Basic Culinary

Arts

Academic Oklahoma

Career Techhttp://www.okca

reertech.org/edu

cators/assessmen

ts-and-

testing/testing/st

udy-guides/study-

guides-ok-works-

2015-

2016/CulinaryArt

sSG.pdf

Broad-based

assessment that

verifies student

mastery of the


culinary arts.

Online Criteria-

Referenced

Cut Score

$15 per

exam -

$15 pre-test;

$15 post-

test

Culinary Arts Advanced

Culinary Arts

Academic Oklahoma

Career Tech

http://www.okcare

ertech.org/educato

rs/assessments-and-

testing/testing/stud

y-guides/study-

guides-ok-works-

2015-

2016/CulinaryArtsS

G.pdf

Advanced assessment


mastery of the


advanced culinary arts.

Online Criteria-

Referenced

Cut Score

$15 per

exam -

$15 pre-test;

$15 post-

test

Food Service/

Culinary Arts

ServSafe

Certification

Food Handler


Administration

https://www.servsa

fe.com/home

Industry-recognized

certification that

verifies student

mastery of the


food safety.

Online or

classroom

certification

75% Contact

NRAF for

cost

information.

Instructor must be

approved to

administer

assessment. Must

be instructor

and/or certified

proctor.

Page 9 of 10




http://www.okcareertech.org/educators/assessments-and-testing/testing/study-guides/study-guides-ok-works-2015-2016/CulinaryArtsSG.pdf













CLUSTER/

PATHWAY/

PROGRAM

CERTIFICATION /

ASSESSMENT

TITLE

TYPEISSUING

ORGANIZATION


web links

ELIGIBILITY

REQUIREMENTS /

PREREQUISITES

ADMINISTRA-

TION


Practical, etc.)

PASSING

SCORECOST COMMENTS

● For use at SECONDARY For use at SECONDARY For use at SECONDARY For use at SECONDARYFood Service/

Culinary Arts

ServSafe

Certification

Food Manager


Administration

https://www.servsa

fe.com/home

Industry-recognized

certification that

verifies student

mastery of the


food management.

Online or

classroom

certification

75% Contact

NRAF for

cost

information.

Instructor must be

approved to

administer

assessment. Must

be instructor

and/or certified

proctor.

Page 10 of 10




Technical Skill Assessment Blueprint 7/1/2017


Cluster: Hospitality and TourismSECONDARY

FACS/

Culinary

POST-

SECONDARY

BUSINESS &

INDUSTRY

% of

Assessment

↓

% of

Assessment

↓

% of

Assessment

↓

TOPIC

1

ACADEMIC FOUNDATIONS: Achieve additional academic knowledge and skills

required to pursue the full range of career and education opportunities within

Hospitality and Tourism career cluster and/or Restaurant and Food/ Beverage

Services career pathway.

15%/

20%6% 6%

TOPIC

2

COMMUNICATIONS - Communicate clearly and effectively with reason including

technical terminology and information. 12%/

12%15% 15%

TOPIC

3

PROBLEM-SOLVING AND CRITICAL THINKING - Utilize critical thinking skills to make

sense of problems and persevere in solving them. Employ valid, reliable research

strategies. Demonstrate creativity and innovation.

15%/

5%10% 14%

TOPIC

4

TECHNOLOGY APPLICATIONS - Use technology to enhance productivity. 5%/

2%4% 4%

TOPIC

5

ORGANIZATIONAL AND GLOBAL SYSTEMS – Understand the environmental, social,

and economic impacts of decisions within an organization. Understand global

context of industries and careers.

3%/

3%4% 4%

TOPIC

6

SAFETY, HEALTH, AND ENVIRONMENT – Understand the importance of safety,

health, and environmental management systems and their importance to

organizational performance and regulatory compliance.

15%/

25% 9% 12%

TOPIC

7

LEADERSHIP AND TEAMWORK - Use leadership in collaborating with others to

accomplish productive organizational goals and objectives with an awareness of

cultural/global competence.

10%/

5%8% 10%

TOPIC

8

ETHICS AND LEGAL RESPONSIBILITIES –Know, understand, and model the

importance of ethics, integrity, and legal responsibilities.2%/

2%4% 4%

TOPIC

9

CAREER DEVELOPMENT, EMPLOYABILITY, AND CITIZENSHIP –Attend to personal

health and financial well-being. Know and understand the importance of

employability skills. Plan education and career paths aligned to personal goals and

employability goals. Act as a responsible and contributing citizen and employee.

5%/

3%5% 6%

TOPIC

10

TECHNICAL LITERACY – Apply technical knowledge and skills required to pursue

careers in the Hospitality and Tourism career cluster and/or Restaurant and Food/

Beverage Services career pathway.

18%/

21%35% 25%

100% 100% 100%

An "assessment blueprint" is a document that indicates the knowledge and skills that will be

covered in an assessment instrument and the percentage of the assessment that will be devoted

to each area of knowledge and skills. The Minnesota assessment blueprints will be used to

review the appropriateness of existing assessments by determining how closely those

assessments match up to what the Hospitality and Tourism Restaurants and Food/Beverage

Services career pathway working groups have determined should be assessed. The assessment

blueprints can also be used to guide the development of new assessments where suitable third-

party assessments do not exist.

Page 1 of 1

Minnesota Program of Study

Hospitality and Tourism: Restaurants and Food/Beverage ServicesCareer Pathway Plan of Study for ►Learners ►Parents ►Counselors ►Teachers/Faculty

EDU

CA

TIO

N

LEV

ELS

GR

AD

E

English/

Language ArtsMath Science

Social Studies/

Sciences

Other Required Courses

Other Electives

Recommended Electives

Learner Activities

*Career and Technical Courses

and/or Degree Major Courses for

Restaurants and Food/Beverage Services

Pathway

SAMPLE

Occupations Relating

to This Pathway

9

English/

Language Arts I

Algebra I or

Geometry

Earth or Life or

Physical Science

Government &

Citizenship/

Geography

• Food Prep Fundamentals/ Introduction to

Foods

• World Language (Spanish)

10English/

Language Arts II

Geometry or Algebra

II

Biology U.S. History • Culinary I

• Foods & Nutrition

11

English/

Language Arts III

Algebra II or Statistics

& Probability

Chemistry or Physics World History *Culinary I / Prostart I

*Restaurant/Food Management I

*Interpersonal Relations

College Placement Assessments-Academic/Career Advisement Provided

12

English/

Language Arts IV

Math Elective (i.e.

CTE Math Equivalent)

Science Elective (i.e.

Food Science)

Economics (Ag. Ed./

Bus. Ed./ FACS/Social

Studies)

*Culinary II/ Prostart II

*Restaurant/Food Management I

*Internship/Work-Based Learning

Articulation/Dual Credit Transcripted-Postsecondary courses may be taken/moved to the secondary level for articulation/dual credit purposes.

Year

13

• Core Classes in Restaurant &

Food/Beverage Services (Ex.

Introduction to Restaurant &

Food/ Beverage Services, Safety &

Sanitation, Use of Equipment &

Tools, Basic Food Preparation &

Cooking Procedures)

Year

14

• Advanced Classes in Restaurant &

Food/Beverage Services (Ex.

Restaurant & Food/ Beverage

Services Management, Business

Procedures, Advanced Food

Preparation)

Year

15

• Continue Courses in the Area of

Specialization

Year

16

• Complete Restaurants and

Food/Beverage Services Major

(4-Year Degree Program)

This Career Pathway Plan of Study (based on the Restaurants and Food/Beverage Services Pathway of the Hospitality and Tourism Career Cluster) can serve as a guide, along with other career planning

materials, as learners continue on a career path. Courses listed within this plan are only recommended coursework and should be individualized to meet each learner’s educational and career goals. *This

Plan of Study, used for learners at an educational institution, should be customized with course titles and appropriate high school graduation requirements as well as college entrance requirements.

PO

STSE

CO

ND

AR

Y

Management/ Professional Level

►Caterer

►Catering and Banquets Manager

►Culinologist

►Executive Chef

►Food and Beverage Manager

►Food Product Developer

►General/ Kitchen Manager

►Hospitality Manager

►Restaurant Owner

►Teacher, Family & Consumer Sciences

Skill Level

►Baker

►Bartender

►Brewer

►Pastry and Specialty Chefs

►Wine Steward

Entry Level

►Banquet Server

►Banquet Set-Up Employee

►Bus Person

►Counter Server

►Host

►Line Cook

►Restaurant Server

Interest Inventory Administered and Plan of Study Initiated for all Learners

Continue courses in the area of specialization.

All plans of study should meet

local and state high school

graduation requirements and

college entrance requirements

including art, health, and

physical education. Certain

local student organization

activities (i.e. Prostart, FFCLA,

SkillsUSA) are also important

for personal growth and

leadership development.

All plans of study need to

meet learners’ career goals

with regard to required

degrees, licenses,

certifications or journey

worker status. Certain local

student organization activities

(i.e. SkillsUSA) may also be

important to include.

SEC

ON

DA

RY

Transfer Curriculum Goals Optional--Determined by Local College Program in College Year

1 and Year 2 - Goal 1: Communication; Goal 2: Critical Thinking/Problem-Solving; Goal 3:

Natural Science; Goal 4: Mathematical/Logical Reasoning; Goal 5: History and the Social

and Behavior Sciences; Goal 6: The Humanities and the Arts; Goal 7: Human Diversity;

Goal 8: Global Perspective; Goal 9: Ethical and Civic Responsibility; Goal 10: People and

the Environment

minnesota common core competencies skill asses/u... · pathway: restaurants and food/beverage...

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