HOSP-CAI-1 Demonstrate employability skills required by business and industry.
HOSP-CAI-2 Examine and apply the principals of food sanitation and safety in foodservice operations and kitchen environments to achieve a nationally recognized food safety certificate.
HOSP-CAI-3 Acquire and apply basic knowledge of using and maintaining professional kitchen equipment.
HOSP-CAI-4 Demonstrate basic knowledge in business and culinary math skills.
HOSP-CAI-5 Identify and demonstrate the principles and processes of cooking in a professional kitchen.
HOSP-CAI-6 Examine the various cooking methods, techniques, and preparations such as dry heat, combination and moist heat methods. Perform basic food preparations of poultry, meat, dairy, fruits, and vegetables using proper commercial kitchen equipment and techniques to examine these fundamental methods, as applied in a commercial kitchen.
HOSP-CAI-7 Identify and apply fundamentals of baking in the preparation and production of baked food products and will identify and use equipment normally found in the bakeshop.
HOSP-CAI-8 Examine the nutritional concepts that affect the food service industry today with emphasis on a healthy diets, allergies, and obesity issues.
HOSP-CAI-9 Apply fundamentals of human relations and management skills in both personal and professional aspects and levels.
HOSP-CAI-10 Identify and apply menu planning fundamentals for various food-service types and for various diets and allergies.
HOSP-CAI-11 Identify various foods used in a commercial kitchen and bake shop and analyze the purchasing procedures for each.