College and Career Ready Standards for Career and Technical Education

67 | CCRS – CTE HT-CA Standard Performance Elements Sample Indicators 5. Evaluate types of kitchen equipment to match the correct cooking methodology. • Use pots and pans for different food preparations. • Explain how to store and retrieve foods in a variety of settings (cold, hot, dry, etc.). 6. Describe the role of the menu as a marketing and planning tool. • Explain the importance of the menu. • Detail the menu's role in communicating an image. HT-CA 09 Describe career opportunities and qualifications in the restaurant and food service industry. 1. Identify steps needed to obtain a job in the restaurant and food service industry. • Outline a plan for an effective job search. • Write a resume that lists skills and competencies. • Role-play a job interview. • Explain follow-up steps for a job interview. 2. Identify behaviors and personal habits needed to retain a job in the restaurant and food service industry. • Develop a list of workplace rules and regulations. • Identify and give examples of positive work attitudes. • Make a list of qualities of successful food service employees. • Identify hierarchy within the organization. 3. Examine career opportunities available in restaurants and food service operations. • List the qualifications for various careers in the food service industry. • Describe major duties/tasks for each job option. • Identify careers related to family and consumer sciences in the field of culinary arts. 4. Differentiate career opportunities in restaurant and food service operations in the various industry sectors (e.g., independent vs. chain operations). • List various types of food service operations. • List advantages/disadvantages of different sectors. HT-CA 10 Apply listening, reading, writing and speaking skills to enhance operations and customer service in food and beverage service facilities. 1. Interpret and use tables, charts and figures. • No Sample Indicators. 2. Understand verbal and nonverbal communications to provide a positive experience for guest. • Recognize and respond to guests' needs and nonverbal cues. • Interpret verbal and nonverbal behaviors to enhance communications with coworkers and customers/guests. • Listen and understand others. 3. Manage unexpected situations to ensure continuity of quality services. • Identify the problem and possible solutions and decide on a course of action to resolve unexpected situations. • Provide feedback to management in order to enhance operations. 4. Use basic academic skills to perform effectively in the workplace. • Read and comprehend recipes, operational manuals, inventory control sheets, menus, correspondence, training manuals, etc. • Create inventory control sheets, recipes, menus, correspondence, employee evaluations, etc. • Calculate menu and recipe costs.