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Unit/Standard Number | High School Graduation Years 2011, 2012 and 2013  Institutional Food Worker CIP 12.0508 Task Grid | Proficiency Level Achieved: (X) Indicates Competency Achieved to Industry Proficiency Level
 | Secondary Competency Task List
100 | FOLLOW 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 | Clean and dry wet surfaces caused by spills of liquids on floors and work surfaces.
105 | List common causes of typical accidents and injuries in the food service industry.
106 | Follow appropriate emergency procedures for kitchen and dining room injuries.
107 | Describe appropriate types and use of fire extinguishers used in the food service area.
108 | Pass safety tests for all motor-driven and stationary equipment.
109 | Complete safety checklist of general safety procedures to follow in a food preparation area.
110 | Solve problems related to food service safety practices.
111 | Solve problems related to waste disposal and recycling.
112 | Recognize safe design and construction features of food production equipment and facilities (i.e. NSF, UL, OSHA, ADA, etc.).
113 | Review Material Safety Data Sheets (MSDS) and explain their requirements in handling hazardous materials.
200 | FOLLOW SANITATION PROCEDURES
201 | Demonstrate good personal hygiene and health practices that must be followed in the food service area.
202 | Maintain a clean and sanitary work environment.
203 | Describe current types of cleaners and sanitizers and their proper use.
204 | Describe disposal and storage of types of cleaners and sanitizers.
205 | List rules for storage requirements for caustic cleaning agents.
206 | Identify proper waste disposal methods and recycling.
207 | Develop a cleaning and sanitizing schedule and procedures for sanitizing equipment and facilities.
208 | Demonstrate proper cleaning of painted, stainless steel and wood surfaces.
209 | Demonstrate precautions to follow when handling blood borne pathogens (ECP).
210 | List reasons for and signs of food spoilage and contamination.
211 | Describe cross-contamination and acceptable procedures to follow when preparing and storing potentially hazardous foods.
212 | Describe symptoms common to food borne illnesses and how these illnesses can be prevented.
213 | Conduct a sanitation self-inspection and explain what must be done to comply with standards.
214 | Identify micro-organisms, which are related to food spoilage and food borne illnesses; describe what makes them grow.
215 | Describe appropriate measures for handling insects, rodents and pests.
216 | Describe the role of regulatory agencies governing sanitation and safety and protecting food safety.
217 | Identify the Hazard Analysis Critical Control Point (HACCP) during all food handling processes as a method for minimizing the risk of food borne illness.
218 | Outline laws and rules of the regulatory agencies governing sanitation and safety in food service operations.
219 | Describe the requirements of a ServSafe certification.
300 | DEMONSTRATE KNOWLEDGE OF THE FOOD INDUSTRY
301 | Define hospitality and the importance of quality customer service within the hospitality industry.
302 | Trace growth and development of the hospitality and tourism industry.
303 | Describe the various cuisines and their relationship to history and cultural development.
304 | Identify career opportunities and the personal traits for a variety of jobs in the industry.
305 | Identify professional organizations and explain their purposes and benefits to the industry.
306 | Compare and contrast industry trade periodicals and other industry resources.
307 | Define hospitality and tourism with examples of current industry philosophies.
308 | Evaluate career opportunities utilizing field trips, guest speakers, and other industry resources.
309 | Discuss/evaluate industry trends as they relate to career opportunities and the future of the industry.
400 | PURCHASING, RECEIVING AND STORAGE PROCEDURES
401 | Describe proper techniques of receiving and storing fresh, frozen, refrigerated, and staple goods.
402 | List and demonstrate proper receiving and storing of fresh, frozen, refrigerated, and staple goods
403 | List labeling requirements for food products.
404 | Discuss legal and ethical consideration of purchasing.
405 | Inventory food and non-food items kept on hand.
406 | Explain the procedures for rotation of stock and for costing and evaluating including FIFO.
407 | Describe and complete proper procedures for purchasing products according to requisition.
500 | DEMONSTRATE SKILL IN GARDE MANGE’
501 | Identify tools and equipment used in garde manger, emphasizing safety and sanitation procedures.
502 | Demonstrate basic garnishes for a variety of foods.
503 | Develop fundamental skills in the preparations of cold items to include soups, salads, sauces, dressings, marinades, relishes, sandwiches, canapés, hors d'ouvres, mousses and gelatins.
504 | Demonstrate food presentation techniques, i.e. platters, bowls, and plates.
505 | Produce decorative pieces to include fruit/vegetable carvings and accompaniments.
506 | Identify and prepare types of hors d'oeuvers, canapés, appetizers, and fancy sandwiches.
507 | Identify and prepare types of hot and cold sandwiches.
508 | Identify types of equipment, hand tool, and utensils used to make sandwiches.
509 | Wrap and store cold sandwiches.
510 | Describe the standards of quality for sandwiches.
511 | Slice, grate, cube and shape cheese.
600 | DEMONSTRATE USE AND CARE OF CUTTING TOOLS & UTENSILS
601 | Identify and demonstrate use and care of kitchen cutting tools and utensils.
602 | Carve, cut, slice, and trim all meat, seafood and poultry
603 | Demonstrate classical cuts
604 | Slice breads and baked goods.
605 | Demonstrate how to sharpen knifes
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 a refrigerator.
704 | Operate and clean a floor mixer.
705 | Operate and clean a slicer.
706 | Operate and clean a food chopper.
707 | Operate and clean a food grinder.
708 | Operate and clean a dish washing machine.
709 | Operate and clean a vegetable peeler.
710 | Operate and clean a deep fat fryer.
711 | Operate and clean steam cooking equipment.
712 | Operate and clean a proof cabinet
713 | Operate and clean a tilting brazier.
714 | Operate and clean a steamer or steam kettle.
715 | Operate and clean a rotisserie.
716 | Operate and clean a steam table.
717 | Operate and clean a conventional oven.
718 | Operate and clean a convection oven.
719 | Operate and clean coffee equipment.
720 | Operate and clean a range.
721 | Operate and clean a broiler.
722 | Operate and clean a grill.
723 | Operate and clean a griddle.
724 | Clean a work table.
725 | Operate and clean a food warmer.
726 | Operate and clean a can opener.
727 | Operate and clean a blender and an imersion blender.
728 | Operate a waste disposal
729 | Operate and clean a combi-oven
730 | Operate and prepare items for retail sale.
800 | FOLLOW STANDARDIZED RECIPES
801 | Demonstrate how to read and follow a recipe.
802 | Prepare standardized recipes for menu production.
803 | Reduce and increase a recipe.
804 | 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 Pyramid.
902 | Discuss 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 | Discuss various diets (i.e. food allergies, alternative dieting, vegetarian, etc.).
906 | List the six food groups in the current USDA Food Guide Pyramid and the recommended daily servings from each group.
907 | Discuss the new dietary guidelines and adapt recipes.
908 | Discuss and demonstrate cooking techniques and storage principles for maximum retention of nutrients.
909 | Discuss contemporary nutritional concerns such as vegetarianism, heart healthy menus, and religious dietary laws.
1000 | PREPARE BREAKFAST FOODS
1001 | Select common breakfast foods.
1002 | List, in order, steps to follow when preparing to serve breakfast.
1003 | List several common breakfast condiments.
1004 | Prepare various egg cookery methods
1005 | Prepare a variety of omelets.
1006 | Prepare breakfast potatoes.
1007 | Prepare breakfast meats.
1008 | Prepare and cook pancakes, griddle cakes and waffles.
1009 | Prepare hot breakfast cereals.
1010 | Prepare crepes.
1011 | Prepare “Egg Beaters.”
1012 | 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.
1103 | Select factors affecting tea and coffee quality.
1104 | Reconstitute powdered and frozen beverages.
1105 | List other common 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 and blanching.
1203 | List the factors to consider when preparing vegetables and fruits.
1204 | Explain and describe the standards of quality for cooked vegetables.
1205 | Prepare various vegetables using different techniques.
1206 | Prepare various market forms of vegetables.
1207 | Prepare different forms of potatoes.
1300 | PREPARE PASTA AND [NAME]
1301 | Identify and prepare market forms of pasta and rice.
1302 | List the standards of quality for receiving pasta and rice.
1303 | List the factors to consider when preparing pasta and rice.
1304 | Identify methods of preparing pasta and rice.
1305 | List the standards of quality for cooked pasta and rice.
1306 | Prepare and service pasta and rice using various methods of cooking.
1307 | Prepare and service rice using various methods of cooking.
1400 | PREPARE CHEESE
1401 | Identify various classes of cheese.
1402 | Select common cheese textures.
1403 | Properly handle cheese.
1404 | Identify foods using cheese as main ingredient.
1405 | Define the principals of cheese cookery.
1406 | Prepare cheese dressings.
1407 | Prepare a cheese platter.
1408 | Prepare cheese spreads and fillings.
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 and prepare a variety of stocks.
1702 | Identify and prepare a variety of mother and small sauces.
1703 | Identify types of soups and the ways to serve them.
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.
1707 | Identify and prepare a variety of soups.
1800 | PREPARE INTERNATIONAL CUISINE
1801 | Identify and prepare a variety of ethnic cuisines.
1900 | IDENTIFY PREPARE AND COOK MEATS
1901 | Identify primal, sub-primal and retail cuts and their sources.
1902 | Prepare beef, veal, pork and lamb
1903 | Identify factors affecting the cooking of beef, veal, pork and lamb.
1904 | [NAME] meat using all dry and moist heat cooking methods.
1905 | Demonstrate methods for checking degrees of doneness.
2000 | PREPARE POULTRY
2001 | Identify types of poultry and their market forms.
2002 | [NAME] poultry using all dry and moist heat cooking methods.
2003 | Demonstrate poultry fabrication.
2004 | Prepare stuffing.
2100 | PREPARE SEAFOOD
2101 | Identify types of seafood and their market forms.
2102 | Purchase and store shellfish.
2103 | [NAME] seafood using all dry and moist heat cooking methods.
2104 | Demonstrate seafood fabrication.
2200 | DEMONSTRATE SKILL IN BASIC BAKING PRACTICES
2201 | Define vocabulary terms used in baking.
2202 | Identify and demonstrate equipment and utensils used in baking and discuss proper use and care.
2203 | List and describe the factors influencing the quality of baked products.
2204 | Produce a variety of types of cookies.
2205 | Identify ingredients used in baking.
2206 | Describe properties and list function of various ingredients.
2207 | Identify and prepare a variety of quick breads.
2208 | Identify and prepare a variety of types of pies and tarts.
2209 | Identify and prepare a variety of fillings and toppings for pastries and baked goods.
2210 | Identify and prepare crusty, soft and specialty yeast products.
2211 | Match bread ingredients with their functions.
2212 | Identify several common types of quick breads.
2213 | Identify and prepare shapes of yeast or dinner rolls.
2214 | List, in order, proper steps for using and preparing yeast dough.
2215 | Identify, prepare and evaluate plain muffins.
2216 | Identify, prepare and evaluate baking powder biscuits.
2217 | Identify, prepare and evaluate corn bread.
2218 | Identify, prepare and evaluate cake doughnuts.
2219 | Identify, prepare and evaluate white bread.
2220 | Identify, prepare and evaluate plain yeast rolls.
2221 | Identify, prepare and evaluate basic sweet rolls.
2222 | Identify, prepare and evaluate standards of quality for cakes.
2223 | Identify, prepare and evaluate various types of cakes.
2224 | Describe standards of quality for icing.
2225 | Identify, prepare, apply and evaluate various types of icings.
2226 | Identify, prepare and evaluate various types of cookies and bar cookies.
2227 | Define quality standards for preparing pie shells.
2228 | Describe common ways to “top” pies.
2229 | Discuss and demonstrate the procedure for preparing puff pastry.
2230 | Prepare and evaluate pie shells and various types of pie fillings.
2231 | Prepare and evaluate pate a choux.
2232 | Identify, prepare and evaluate a variety of custards and puddings
2233 | Identify, prepare and evaluate a variety of frozen desserts.
2300 | PLAN AND COST MENUS
2301 | Plan and design a menu based upon customer and management needs.
2302 | List the methods to use for giving variety to a menu.
2303 | List the reasons for costing recipes.
2304 | Supervise and direct food production.
2305 | Perform labor and payroll duties.
2306 | Prepare, produce, and serve a complete meal based upon the menu.
2400 | PERFORM  INSTITUTIONAL FOOD SERVICE PROCEDURES
2401 | Identify and demonstrate proper use and care of smallwares.
2402 | Set up, operate, and clean a dish room during restaurant service.
2403 | Set up, operate, and clean various prep stations in the restaurant kitchen.
2404 | Demonstrate opening and closing procedures for “back of-the- house” operations.
2405 | Perform duties as a cook.
2406 | Perform duties as a cook’s helper.
2407 | Perform duties as an expediter.
2408 | Perform duties as a dessert person.
2409 | Perform duties as a line server and beverage person.
2500 | PERFORM “FRONT- OF- THE- HOUSE” OPERATIONS
2501 | Identify and describe various types of service used in restaurants.
2502 | Perform the basic duties of a wait person.
2503 | Perform duties of a host/hostess.
2504 | Perform duties of a beverage person.
2505 | Perform duties as a cashier.
2506 | Perform duties of a salad bar attendant.
2507 | Perform duties of a bus person.
2508 | Reconcile the cash register at the end of the day.
2509 | Perform sidework duties.
2510 | Perform duties of a food runner.
2511 | Fill containers with ice, and pour liquids.
2512 | Serve on a serving line.
2513 | Make basic napkin folds.
2514 | Perform cash register operations.
2515 | Resolve cash balances.
2516 | Keep and maintain records.
2517 | Set up serve area.
2518 | Greet guests.
2519 | Take an order.
2520 | Handle a complement and complaint.
2521 | Refer a complement and complaint to the manager.
2600 | PERFORM DINING ROOM SERVICE
2601 | Describe the rules and responsibilities of personnel for dining service.
2602 | Demonstrate the general rules of table settings and service.
2603 | Describe the various types of service delivery, such as quick service, cafeteria, buffet, and table service.
2604 | Discuss sales techniques for service personnel including menu knowledge and suggestive selling.
2605 | Explain inter-relationships and work flow between dining room and kitchen operations.
2606 | Develop an awareness of special customer needs including dietary needs and food allergies as it relates to the menu.
2607 | Demonstrate an understanding of guest service and customer relations, including handling of difficult situations and accommodations for the disabled.
2608 | Discuss various procedures for processing guest checks.
2609 | Close a dining room for the day.
2700 | DEMONSTRATE SKILL IN THE USE OF A PERSONAL COMPUTER
2701 | Perform care and handling of computer hardware and software.
2702 | Demonstrate proper use of industry standard software, including P.O.S systems.
2703 | Demonstrate use of industry computer accessories and peripherals including scanners,  touch screens and printers,
2704 | Demonstrate use of current industry communication and research technology, including e-mail usage and hand-held equipment