Standard/Obj Number Standard/Objective Course Weight

1.00 Understand components of professional practice in the foodservice industry. 25%

1.01 Remember components of professional development in the hospitality and foodservice industry. (SUPPLEMENTAL) -

1.02 Remember commercial safety protocols. 5%

1.03 Understand food protection management. 20%

2.00 Understand basic food preparation. 36%

2.01 Understand commercial foodservice equipment and procedures for its use. 8%

2.02 Apply basic kitchen math operations and mise en place to standardized recipes. 7%

2.03 Understand sensory evaluation. 5%

2.04 Understand stock and soup preparation. 7%

2.05 Understand breakfast cookery skills. 9%

3.00 Understand basic garde manger. 15%

3.01 Remember garde manger fundamentals. 4%

3.02 Understand preparation of salads and dressings. 6%

3.03 Understand preparation of sandwiches. 5%

4.00 Understand basic baking. 17%

4.01 Remember fundamentals of baking. 6%

4.02 Understand preparation of quick breads, cookies, and bars. 11%

5.00 Understand basic foodservice operations. 7%

5.01 Understand dining room service. 7%

5.02 Understand environmental sustainability. (SUPPLEMENTAL) -