Spreadsheet: f2325322-ede2-4a39-b1ce-8d2fc71c20ec
Sheet: TaskGrid-INST FOOD WORKER

Unit/Standard Number | High School Graduation Years 2014, 2015 and 2016  Institutional Food Worker CIP 12.0508 Task Grid | Proficiency Level Achieved: (X) Indicates Competency Achieved to Industry Proficiency Level
 | Secondary Competency Task List
100 | DEMONSTRATE SAFETY PROCEDURES
101 | Wear appropriate apparel in the food preparation area.
102 | Demonstrate safe use of cutting tools.
103 | Demonstrate procedures for safe lifting and carrying of heavy objects.
104 | List common causes of typical accidents and injuries in the food service industry.
105 | Follow appropriate emergency procedures for kitchen and dining room injuries.
106 | Describe appropriate types and use of fire extinguishers used in the food service area.
107 | Pass safety tests for all motor-driven and stationary equipment.
108 | Complete safety checklist  and demonstrate general safety procedures in a food preparation area.
109 | Recognize safe design and construction features of food production equipment and facilities (i.e. NSF, UL, OSHA, ADA, etc.).
110 | Review Material Safety Data Sheets (MSDS) and explain their requirements in handling hazardous materials.
200 | DEMONSTRATE SANITATION PROCEDURES
201 | Demonstrate good personal hygiene and health practices that must be followed in the food service area.
202 | Demonstrate the difference between cleaning and sanitizing equipment and facilities.
203 | Identify proper waste disposal methods and recycling.
204 | Maintain and develop schedule and procedures for sanitizing equipment and facilities.
205 | Demonstrate precautions to follow when handling blood borne pathogens (ECP).
206 | List reasons for and signs of food spoilage and contamination.
207 | Describe cross-contamination and acceptable procedures to follow when preparing and storing for temperature control safety (TCS) of foods.
208 | Identify the Hazard Analysis Critical Control Point (HACCP) during all food handling processes as a method for minimizing the risk of food borne illness.
209 | Describe laws and rules of the regulatory agencies governing sanitation and safety in food service operations.
210 | Describe and demonstrate ServSafe certification requirements.
300 | DEMONSTRATE KNOWLEDGE OF THE FOOD INDUSTRY
301 | Trace growth and development of the hospitality and tourism industry.
302 | Describe the various cuisines and their relationship to history and cultural development.
303 | Identify professional organizations that compare and contrast their purposes and benefits to the industry.
304 | Evaluate career opportunities utilizing field trips, guest speakers, and other industry resources.
400 | PURCHASING, RECEIVING AND STORAGE PROCEDURES
401 | Demonstrate proper receiving and storing of fresh, frozen, refrigerated, and staple goods
402 | Demonstrate labeling requirements for food products.
403 | Discuss legal and ethical consideration of purchasing.
404 | Inventory food and non-food items kept on hand.
405 | Explain the procedures for rotation of stock and for costing and evaluating including FIFO.
500 | DEMONSTRATE SKILL IN GARDE MANGER
501 | Identify tools and equipment used in GARDE MANGER and emphasizing safety and sanitation procedures.
502 | Develop fundamental skills in the preparations of cold items to include soups, presentation techniques.
503 | Demonstrate food presentation techniques, i.e. platters, bowls, and plates.
504 | Demonstrate basic garnishes to produce decorative pieces to include fruit/vegetable carvings and accompaniments.
505 | Identify and prepare types of hors d'oeuvres, canapés, appetizers, and fancy sandwiches.
506 | Identify and prepare types of hot and cold sandwiches.
507 | Wrap and store cold sandwiches.
600 | DEMONSTRATE USE AND CARE OF CUTTING TOOLS & UTENSILS
601 | Identify and demonstrate use and care of kitchen cutting tools and utensils.
602 | Demonstrate how to carve, cut, slice, and trim meat, seafood and poultry
603 | Demonstrate classical cuts
700 | DEMONSTRATE USE AND CARE OF MECHANICAL FOOD PREPARATION EQUIPMENT
701 | Identify various types and uses of kitchen equipment.
702 | Define and understand general safety requirements and procedures for kitchen equipment.
703 | Operate and clean major appliances such as a refrigerator, dish washer, ovens, range and freezer.
704 | Operate and clean mixers.
705 | Operate and clean a slicer, food processor and food grinder.
706 | Operate and clean a deep fat fryer.
707 | Operate and clean steam cooking equipment.
708 | Operate and clean a proof cabinet
709 | Operate and clean a steamer or steam kettle.
710 | Operate and clean a steam table.
711 | Operate and clean oven.
712 | Operate and clean coffee equipment.
713 | Operate and clean a broiler, griddle and grill.
714 | Operate and clean a can opener.
715 | Operate a waste disposal
716 | Operate and prepare items for retail sale.
800 | DEMONSTRATE  HOW TO PREPARE STANDARDIZED RECIPES
801 | Demonstrate how to read and follow a standardized recipes within industry time limits.
802 | Reduce and increase a recipe.
803 | Describe components of the recipes, such as yield, time, and nutrition fact.
900 | DEMONSTRATE KNOWLEDGE OF NUTRITION
901 | List food groups and recommended servings in the current USDA Food Guide for My Plate.
902 | Discuss current dietary guidelines and recommended dietary allowances.
903 | Interpret food labels in terms of the portion size, ingredients, and nutritional value.
904 | Describe primary functions and major food sources of major nutrients.
905 | List the six food groups in the current USDA Food Guide for My Plate and the recommended daily servings from each group.
906 | Discuss and demonstrate cooking techniques and storage principles for maximum retention of nutrients.
907 | Discuss various contemporary nutritional concerns such as allerges, vegetarianism, heart healthy menus, and religious dietary laws.
1000 | PREPARE BREAKFAST FOODS
1001 | Identify common breakfast foods and condiments.
1002 | Prepare various egg cookery methods
1003 | Prepare breakfast potatoes.
1004 | Prepare breakfast meats.
1005 | Prepare and cook pancakes, griddle cakes and waffles.
1006 | Prepare hot breakfast cereals.
1007 | Prepare crepes.
1008 | Prepare and cook fritters.
1100 | DEMONSTRATE KNOWLEDGE OF BEVERAGES
1101 | Match terms related to beverages with their correct definitions.
1102 | List the standards of quality for coffee and tea.
1103 | Reconstitute powdered and frozen beverages.
1200 | PREPARE VEGETABLES AND  FRUITS
1201 | Identify and prepare market forms of vegetables and fruits.
1202 | Prepare vegetables by boiling, simmering, steaming, baking, sautéing, blanching, and grilling.
1203 | List the factors to consider when preparing vegetables and fruits.
1204 | Explain and describe the standards of quality for cooked vegetables.
1205 | Identfying and prepare different forms of potatoes.
1300 | PREPARE PASTA AND [NAME]
1301 | Identify and prepare market forms of pasta and rice using various cooking methods.
1302 | List the standards of quality for receiving pasta and rice.
1303 | Identify and prepare various cooking methods using pasta and rice.
1304 | List the standards of quality for cooked pasta and rice.
1400 | PREPARE CHEESE
1401 | Identify various classes of cheese.
1402 | Select common cheese textures.
1403 | Properly handle cheese.
1404 | Identify and prepare foods using cheese as main ingredient such as dressings, platters, spreads, and fillings.
1405 | Slice, grate, cube and shape cheese.
1500 | [NAME], FRUITS, AND SALAD DRESSINGS
1501 | Identify and prepare types of salads.
1502 | Identify basic parts of a salad.
1503 | Prepare and store salad greens.
1504 | Prepare a variety of protein salads.
1505 | Demonstrate methods of serving salads.
1506 | Prepare various types of dressings, temporary, permanent and cooked.
1507 | [NAME], cut and zest fruits and vegetables.
1508 | Set-up/maintain/breakdown salad bars properly.
1600 | PROPERLY ADD SEASONINGS TO FOODS
1601 | List market forms in which herbs, spices and seasonings may be available.
1602 | Analyze the quality of spices & flavorings.
1603 | Explain techniques for seasoning uncooked foods.
1604 | Use and identify seasonings, herbs and condiments.
1605 | Test foods for proper seasoning by taste, smell, texture, and sight.
1700 | PREPARE STOCKS, [NAME] AND SAUCES
1701 | Identify, prepare and evaluate a variety of stocks.
1702 | Identify, prepare and evaluate a variety of mother and small sauces.
1703 | Prepare and evaluate types of soups.
1704 | Identify the purpose of sauces and gravies.
1705 | Identify and prepare thickening agents for sauces.
1706 | Demonstrate knowledge of standards of quality for stocks, soups, and sauces.
1800 | IDENTIFY PREPARE AND COOK MEATS
1801 | Identify primal, sub-primal and retail cuts and their sources.
1802 | Prepare beef, veal, pork and lamb
1803 | Identify factors affecting the cooking of beef, veal, pork, poultry, and seafood.
1804 | Describe how to cook poultry and seafood using dry and moist heat cooking methods.
1805 | Demonstrate methods for checking degrees of doneness.
1806 | Identify types of poultry and their market forms.
1807 | Identify types of seafood and their market forms.
1900 | DEMONSTRATE SKILL IN BASIC BAKING PRACTICES
1901 | Define vocabulary terms used in baking.
1902 | Identify and demonstrate equipment and utensils used in baking and discuss proper use and care.
1903 | List and describe the factors influencing the quality of baked products.
1904 | Identify ingredients used in baking and describe their properties.
1905 | Identify and prepare a variety of quick breads.
1906 | Identify and prepare a variety of types of pies and tarts.
1907 | Identify and prepare a variety of fillings and toppings for pastries and baked goods.
1908 | Identify, prepare, and evaluate a variety of yeast products, such as bread, rolls and sweet rolls.
1909 | Match bread ingredients with their functions.
1910 | Identify, prepare and evaluate baking powder biscuits.
1911 | Identify, prepare and evaluate cake doughnuts.
1912 | Identify, prepare and evaluate standards of quality cakes.
1913 | Identify, prepare, apply and evaluate various types of icings.
1914 | Identify, prepare and evaluate various types of cookies and bar cookies.
1915 | Discuss and demonstrate the procedure for preparing puff pastry.
1916 | Prepare and evaluate pate a choux.
1917 | Identify, prepare and evaluate a variety of custards and puddings
1918 | Identify, prepare and evaluate a variety of frozen desserts.
2000 | PLAN AND COST MENUS
2001 | Plan and design a menu based upon customer and management needs.
2002 | List the methods to use for giving variety to a menu.
2003 | List the reasons for costing recipes.
2004 | Plan, prepare, produce, and serve a complete menu based on customer and management needs.
2100 | PERFORM  INSTITUTIONAL FOOD SERVICE PROCEDURES
2101 | Identify and demonstrate proper use and care of smallwares.
2102 | Set up, operate, and clean a dish room during restaurant service.
2103 | Set up, operate, and clean various prep stations in the restaurant kitchen.
2104 | Demonstrate opening and closing procedures for “back of-the- house” operations.
2105 | Perform duties as a cook.
2106 | Perform duties as a cook’s helper.
2107 | Perform duties as an expediter.
2108 | Perform duties as a dessert person.
2109 | Perform duties as a line server and beverage person.
2200 | PERFORM “FRONT- OF- THE- HOUSE” OPERATIONS
2201 | Identify and describe various types of service used in restaurants.
2202 | Perform the basic duties of a wait person.
2203 | Perform duties of a host/hostess.
2204 | Perform duties of a beverage person.
2205 | Perform duties as a cashier to include register operations, record keeping and reconcile cash accounts.
2206 | Perform duties of a salad bar attendant.
2207 | Perform duties of a bus person, food runner, and liquid server.
2208 | Perform sidework duties.
2209 | Serve on a serving line.
2210 | Handle a compliment and complaint.
2211 | Define hospitality and the importance of quality customer service within the hospitality industry.
2300 | PERFORM DINING ROOM SERVICE
2301 | Describe the rules and responsibilities of personnel for dining service.
2302 | Describe the general rules of table settings and service.
2303 | Discuss sales techniques for service personnel including menu knowledge and suggestive selling.
2304 | Explain inter-relationships and work flow between dining room and kitchen operations.
2305 | Develop an awareness of special customer needs including dietary needs and food allergies as it relates to the menu.
2306 | Demonstrate an understanding of guest service and customer relations, including handling of difficult situations and accommodations for the disabled.
2307 | Discuss various procedures for processing guest checks.
2308 | Close a dining room for the day.
2400 | DEMONSTRATE SKILL IN THE USE OF A PERSONAL COMPUTER
2401 | Perform care and handling of computer hardware and software.
2402 | Describe proper use of industry standard software, such as Point of Sale systems (P.O.S.).
2403 | Describe use of industry computer accessories and peripherals such as scanners, touch screens and printers,
2404 | Describe use of current industry communication and research technology, including e-mail usage and hand-held equipment