Compilation of Rules and Regulations of the State of Georgia › Department 505 - PROFESSIONAL STANDARDS COMMISSION › Chapter 505-3 - EDUCATOR PREPARATION RULES › Rule 505-3-.88 - Culinary Arts Endorsement Program

Current through Rules and Regulations filed through
			 June 27, 2024
(1)
Purpose.
This rule states field-specific content standards for
			 approving endorsement programs that prepare individuals to teach culinary arts
			 in grades 6-12 and supplements requirements in GaPSC Rule
			 505-3-.01, REQUIREMENTS AND STANDARDS
			 FOR APPROVING EDUCATOR PREPARATION PROVIDERS AND EDUCATOR PREPARATION
			 PROGRAMS.
(2)
In-Field
			 Statement.
Completers of the Culinary Arts Endorsement are qualified to
			 teach culinary arts curriculum to students in grades 6-12.
(3)
Requirements.
(a) GaPSC approved professional educator
			 preparation providers may seek state approval to offer this field as either a
			 stand-alone endorsement program for candidates who hold a level four (4) or
			 higher renewable professional certificate in any secondary (6-12) field or as
			 an endorsement program embedded in a GaPSC-approved initial preparation Family
			 and Consumer Sciences program or an advanced (degree-only) preparation program.
			 In addition to meeting all applicable approval requirements and standards,
			 embedded endorsement programs must meet requirements specified in paragraph (e)
			 4. (ix) of GaPSC Educator Preparation Rule
			 505-3-.01, REQUIREMENTS AND STANDARDS
			 FOR APPROVING EDUCATOR PREPARATION PROVIDERS AND EDUCATOR PREPARATION
			 PROGRAMS.
(b) To receive approval,
			 a GaPSC-approved educator preparation provider shall offer a preparation
			 program described in program planning forms, catalogs, and syllabi addressing
			 the following requirements and standards.
1.
			 Program Requirements.
(i) Candidates must earn
			 and document 120 hours of industry experience consisting of 40 hours completed
			 in front of the house service (defined as dining room area, table service,
			 point of service system/electronic ordering system, wait staff management and
			 table etiquette) and 80 hours in back of the house service (defined as hot
			 line, grill, sauté, cold, fry, dessert stations, kitchen food
			 preparation, and plating for service); and
(ii) Candidates must earn the ServSafe
			 Manager Certificate issued by the National Restaurant Association by having
			 passed the ServSafe Certification test with a score of 75% or
			 above.
2. Knowledge of
			 Nutrition. The program shall prepare candidates who demonstrate and apply
			 knowledge of nutrition principles applicable to cooking.
3. Knife Skills. The program shall prepare
			 candidates who demonstrate and apply knife skills to culinary production and
			 fabrication.
4. Cooking Methods.
			 The program shall prepare candidates who demonstrate and apply basic food
			 preparation (proteins, vegetables and starches, stocks, soups and sauces) using
			 moist, dry and combination cooking methods.
5. Professionalism.
(i) The program shall prepare candidates who
			 display professionalism to include professional culinary attire;
(ii) The program shall prepare candidates who
			 are familiar with organizations and publications relevant to the
			 field;
(iii) The program shall
			 prepare candidates who can identify and understand industry segments;
			 and
(iv) The program shall prepare
			 candidates who will serve as an advisor for a Career Technical Student
			 Organization (CTSO) and participate in culinary competitions.
6. Professional Kitchen Equipment.
(i) The program shall prepare candidates who
			 know, apply, and demonstrate the use and safety of all kitchen equipment;
			 and
(ii) The program shall prepare
			 candidates who know and demonstrate the proper use and safe handling of
			 equipment and small wares.
7. Baking & Pastry. The program shall
			 prepare candidates who understand and apply basic baking and pastry concepts,
			 techniques, and preparations to include yeast, bread-making - doughs, basic
			 cake preparation, double-boilers, icing, and decorating principles.
8. Basic Garde Manger/Pantry. The program
			 shall prepare candidates who understand and apply the preparation of salads,
			 sandwiches, dressings, appetizers, canapés, and breakfast
			 cookery.
9. Front of the House
			 Service. The program shall prepare candidates who know and demonstrate table
			 settings, service styles, correct etiquette of service, and table side
			 service.
10. Menu Planning,
			 Purchasing, Cost Control, Math Skills, Receiving and Storage, Standardized
			 Recipes, and Inventory.
(i) The program shall
			 prepare candidates who know and demonstrate the principles of receiving,
			 storage and inventory control; and
(ii) The program shall prepare candidates who
			 know and demonstrate the principles of menu development, food costs,
			 conversions, food handling procedures, writing a recipe, portion control, sales
			 cost, math skills, and organic and sustainable foods.
11. Regional and International cuisines. The
			 program shall prepare candidates who know and demonstrate American regional and
			 Asian, Indian, European, and Central American cuisines.
12. Demonstrating. The program shall prepare
			 candidates who can present live demonstrations using rigorous lesson plans
			 demonstrating the principles of lecture, demonstration, and student
			 practice.
13. Butchery. The program
			 shall prepare candidates who can demonstrate chicken butchery, key protein
			 groups (beef, poultry, pork and fish), muscle fiber directions, and tenderness
			 as it relates to correct cooking methods.