HOSP-ICA-1: Demonstrate employability skills required by business and industry.
HOSP–ICA-2 Examine how related student organizations are integral parts of career and technology education courses through leadership development, school and community service projects, and competitive events.
HOSP–ICA-3 Examine and identify the history and philosophy of the food service industry.
HOSP–ICA-4 Demonstrate and practice correct sanitation as it relates to healthy living and the modern commercial kitchen and bake shop.
HOSP-ICA-5 Name and describe various fixed equipment and small wares associated with the commercial kitchen and bake shop.
HOSP-ICA-6 Analyze and examine fundamental safety skills and practices related to the commercial kitchen.
HOSP-ICA-7 Examine and identify standardized recipes and their role in a commercial kitchen. Practice culinary math skills through recipe conversion and measurements.
HOSP-ICA-8 Examine and perform all aspects of kitchen knife use and classic knife skills.
HOSP-ICA-9 Examine the principles of nutrition including the six major classes of nutrients, proteins, and carbohydrates: simple, complex, fats, vitamins, minerals, and water.
HOSP-ICA-10 Identify various food products used in a commercial foodservice operation and list the proper handling and storage procedures for each.
HOSP-ICA-11 Discuss and practice sound human relations and professionalism concepts for a career pathway in Culinary Arts employment.
HOSP-ICA-12 Identify and apply front of the house techniques and methods of operation used in restaurants and catering services.
HOSP-ICA-13 Identify and become aware of the many aspects related to sustainability of our resources and the economic aspect to foster awareness of sustainability issues impacting the culinary industry.
HOSP-ICA-14 Examine and practice cooking methods, techniques, and preparations such as dry heat and moist heat methods.