FCS ListServ File Cabinet

Standard 2: Identify common small ware food preparation equipment, and how it is to be safely used and cleaned. (i.e. knives, mandoline, piping tools, parisian scoop, scales)
Equipment Scavenger Hunt
Kitchen Basics
Kitchen Basics Notes

Standard 3: Identify common food preparation and service equipment and how it is to be safely used and cleaned (e.g., convection oven, conventional oven, commercial dishwasher/sanitizer, ice machine, stand mixer, deep fat fryer, proofer, steam table, hotel pans, sheet pans, chafing dishes).

Standard 4: Identify and demonstrate different knife cuts, including:

Standard 5: Identify the purpose of mise en place.

Performance Objective #1: Demonstrate competency with all the knife cuts listed in Strand 1 Standard 4.
Equipment Assessment

Standard 2: Identify standards of personal grooming and hygiene.

Standard 3: Identify proper sanitation techniques used with tools, equipment, and surfaces.

Standard 4: Identify the factors contributing to food-borne contamination, illness, and prevention strategies.

Standard 5: Students will identify safe work practices.

Performance Objective #2: Students will complete a sanitation and food safety training equivalent to that of a food handler’s permit or certificate.
Food Handler Book Assignment

Standard 2: Identify various food service industry segments such as quick service, family dining, fine dining, catering, and institutional/non-commercial food service.

Standard 3 Supply Chain

Standard 4: Sustainability
Strand 3
Strand 3 Outline

Standard 2: Apply employability skills as they relate to culinary professionalism
Professionalism

Standard 3: Demonstrate or explain the various steps necessary to gaining employment
Career Research Template
Strand 4

Performance Objective #3: Students will research a specific food service career creating a presentation of their findings. A resume/cover letter specific to that career must be included. Teachers might use STAR Event Career Investigation as a resource.

Standard 2: Identify measurement equivalents and apply by adjusting recipe yield.
Applied Math and Culinary Arts
Culinary Measurements
Math Packet
Recipe Yield Lab
Strand 6 Student Outline
Standardized Recipes

Performance Objective #4: Students will create a short presentation explaining one culinary math concept in Strand 6. See FCCLA STAR Event Applied Math for Culinary Management for additional resources. (This can be a power point, oral or written presentation.)

Standard 2: Discuss the enhancement and creation of flavor when preparing food.

Performance Objective #5: Students will explore flavor profiles using herbs and spices and produce a food item using those herbs and spices and an appropriate cooking method.
Strand 7 Outline
Strand 7

Standard 2: Compare soup types, including their ingredients and preparation methods.

Standard 3: Identify potential thickeners for soups.

Standard 4: Identify the five mother sauces, some common uses for them and some compound/ secondary or derivative sauces made from them.

Performance Objective #6: Students will make one of the five mother sauces or derivative to be incorporated with a complementary food item.
Strand 8 Notes
Strand 8

Standard 2: Identify the three components of a sandwich

Standard 3: Explain why appetizers are used in a meal and identify and prepare various types of appetizers.

Performance Objective #7: Students will prepare and present a nontraditional sandwich with emphasis on plating and garnishing.
Canape Design
Canape Shopping List
Strand 9 Notes
Strand 9

Standard 2: Identify front of the house job and duties.

Standard 3: Explore the characteristics needed to be a skilled employee.

Standard 4: Understand the order of front of the house service.

Standard 5: Categorize the main types of dining environments

Standard 6: Identify various pieces of dining equipment and how they are used

Standard 7: List the qualities and duties of an effective manager

Standard 2: Identify the types, mixing, and storage methods of various bakery products, including cookies and quick breads.

Performance Objective #8: Plan, calculate cost, prepare and present a bakery item for a minimum of 30 people.
Bakery Production Notes
Chocolate
Performance Objective Activity
Strand 11

Standard 2: Identify common foods from regional North American cuisine.

Standard 3: Explore cuisine influences, foods, and tools used in Central America.

Standard 4: Explore cuisine influences, and foods used in South America
Cuisines of the American
Strand 12