Students will be prepared with the knowledge and skills necessary to succeed in the restaurant and foodservice industry. Demonstrate food safety and sanitation procedures. Identify characteristics of major foodborne pathogens, their role in causing illness, foods involved in outbreaks, and methods of prevention. Employ food service management safety/sanitation program procedures, including CPR and first aid. Use knowledge of systems for documenting, investigating, reporting, and preventing food borne illness. Use the Hazard Analysis Critical Control Point (HACCP) and crisis management principles and procedures during food handling processes to minimize the risks of foodborne illness. Practice good personal hygiene/health procedures, including dental health and weight management, and report symptoms of illness. Demonstrate proper purchasing, receiving, storage, and handling of both raw and prepared foods. Demonstrate safe food handling and preparation techniques that prevent cross contamination from potentially hazardous foods, between raw and ready-to-eat foods, and between animal and fish sources and other food products. Analyze current types of cleaning materials and sanitizers for proper uses and safety hazards. Demonstrate procedures for cleaning and sanitizing equipment, serving dishes, glassware, and utensils to meet industry standards. Demonstrate professional skills in safe handling of knives, tools, and equipment. Apply the fundamentals of time, temperature and cooking methods to cooking, cooling, reheating and holding of a variety of foods. Design internal/external crisis management and disaster plans and response procedures. Demonstrate food safety and sanitation procedures. Identify characteristics of major foodborne pathogens, their role in causing illness, foods involved in outbreaks, and methods of prevention. Employ food service management safety/sanitation program procedures, including CPR and first aid. Use knowledge of systems for documenting, investigating, reporting, and preventing food borne illness. Use the Hazard Analysis Critical Control Point (HACCP) and crisis management principles and procedures during food handling processes to minimize the risks of foodborne illness. Practice good personal hygiene/health procedures, including dental health and weight management, and report symptoms of illness. Demonstrate proper purchasing, receiving, storage, and handling of both raw and prepared foods. Demonstrate safe food handling and preparation techniques that prevent cross contamination from potentially hazardous foods, between raw and ready-to-eat foods, and between animal and fish sources and other food products. Analyze current types of cleaning materials and sanitizers for proper uses and safety hazards. Demonstrate professional skills in safe handling of knives, tools, and equipment Demonstrate professional skills in safe handling of knives, tools, and equipment Demonstrate professional skill for a variety of cooking methods including roasting, broiling, smoking, grilling, sauteing, pan frying, deep frying, braising, stewing, poaching, steaming, and baking using professional equipment and current technologies.

Demonstrate food safety and sanitation procedures.

Identify characteristics of major food borne pathogens, their role in causing illness, FHSD Academics SAL 3 Culinary Arts BOE approved 6-15-17 foods involved in outbreaks, and methods of prevention. Employ food service management safety/sanitation program procedures, including CPR and first aid. Use knowledge of systems for documenting, investigating, reporting, and preventing food borne illness. Use the Hazard Analysis Critical Control Point (HACCP) and crisis management principles and procedures during food handling processes to minimize the risks of food borne illness. Practice good personal hygiene/health procedures, including dental health and weight management, and report symptoms of illness. Demonstrate proper purchasing, receiving, storage, and handling of both raw and prepared foods. Demonstrate safe food handling and preparation techniques that prevent cross contamination from potentially hazardous foods, between raw and ready-to-eat foods, and between animal and fish sources and other food products. Analyze current types of cleaning materials and sanitizers for proper uses and safety hazards. Demonstrate professional skills in safe handling of knives, tools, and equipment Apply the fundamentals of time, temperature and cooking methods to cooking, cooling, reheating and holding of a variety of foods.

Demonstrate professional skill for a variety of cooking methods including roasting, broiling, smoking, grilling, sauteing, pan frying, deep frying, braising, stewing, poaching, steaming, and baking using professional equipment and current technologies. Prepare various meats, seafood, and poultry using safe handling and professional preparation techniques. Prepare various stocks, soups, and sauces using safe handling and professional preparation techniques. Prepare various fruits, vegetables, starches, legumes, dairy products, fats and oils using safe handling and professional preparation techniques.