| 14.3% |
Student will practice safe food handling techniques and practice proper personal hygiene. |
20% |
20% |
20% |
20% |
20% |
20,
20,
20,
20,
20
|
|
| 14.3% |
Student will properly perform basic math skills necessary for unit conversions, recipe conversion yield calculations. |
20% |
20% |
20% |
20% |
20% |
20,
20,
20,
20,
20
|
|
| 14.3% |
Student will identify and properly prepare common fruits, vegetables, starches, and legumes for multiple volume feed settings. |
20% |
20% |
20% |
20% |
20% |
20,
20,
20,
20,
20
|
|
| 14.3% |
Student will identify and properly prepare common meat, poultry, and seafood menu items for multiple volume feed settings. |
20% |
20% |
20% |
20% |
20% |
20,
20,
20,
20,
20
|
|
| 14.3% |
Student will identify and properly prepare soups, stocks, and sauces for multiple volume feed settings. |
20% |
20% |
20% |
20% |
20% |
20,
20,
20,
20,
20
|
|
| 14.3% |
Student will identify and properly prepare common hot and cold appetizers for multiple volume feed settings. |
20% |
20% |
20% |
20% |
20% |
20,
20,
20,
20,
20
|
|
| 14.3% |
Student will properly identify and properly use common pantry items including: deli meats, cheese, condiments, herbs, spices, oils and vinegars. |
20% |
20% |
20% |
20% |
20% |
20,
20,
20,
20,
20
|
|
