FAMILY AND CONSUMER SCIENCES HIGH SCHOOL- CCP/CULINARY ARTS II

1. Structure and Function of Recipe Affects Employee Functions Calculate Raw Food Cost DEVELOP an UNDERSTANDING of FOOD SERVICE MANAGEMENT FUNCTIONS FAMILY AND CONSUMER SCIENCESHIGH SCHOOL- CCP/CULINARY ARTS II Method of Performing Cost Analysis Menu’s Effect on Food Service Establishment Essential Understandings: Connections to State Standards: Connecticut Career & Technical Education Performance Standards & Competencies, 2011 Edition D. Acquisition, Handling & Use of Foods: Demonstrate ability to acquire, handle and use foods to meet nutrition and wellness needs of individuals and families across the life span. 11. Demonstrate ability to select, store, prepare, and serve nutritious foods L. Food Preparation: Demonstrate preparation for all menu categories to produce a variety of food products. 34. Describe and demonstrate the appropriate skills used in knife, tool, and equipment handling. 40. Describe and demonstrate the process for preparing various salads, dressings, marinades, and seasonings 44. Describe and demonstrate techniques for food presentation. Vocabulary: Food Cost Percentage Hidden Costs Prix Fixe Table D’Hôtel Food Service Accounting Cost Analysis