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Browse Utah State Standards
Courses:: Prostart I-II
Standards:
1: Students will discuss the importance of human relations in obtaining and sustaining an employment situation
2: Students will discuss the importance of good customer relations
3: Students will discuss and explain the importance of sanitation
4: Students will consistently implement safety guidelines
5: Students will identify pieces of food service equipment, utensils, and knives
6: Students will explore the facets of food production
7: Students will list nutritional needs of individuals and the basics of menu/meal planning
8: Students will identify food service costs by applying their knowledge of equivalents, recipe adjustment, and calculating the costs for serving and menu requirements
9: Students will discuss the importance of human relations and communication in obtaining and sustaining an employment situation
10: Students will use proper sanitation techniques and safety procedures
11: Students will discuss the history of food service
12: Students will discuss the role of potatoes and grains in the food service industry
13: Students will describe the lodging/travel industry history and explain the role of tourism in the hospitality industry
14: Students will describe various types of meal service and appropriate use of dining utensils and table settings
15: Students will discuss and prepare desserts and baked goods
16: Students will discuss and incorporate information regarding menus, marketing, inventory control, and standard accounting practices
17: Students will identify the use and care of meat, poultry, and seafood
18: Students will discuss, prepare and present a quality stock(s), soup(s), and sauce(s).
2: Students will discuss the importance of good customer relations
3: Students will discuss and explain the importance of sanitation
4: Students will consistently implement safety guidelines
5: Students will identify pieces of food service equipment, utensils, and knives
6: Students will explore the facets of food production
7: Students will list nutritional needs of individuals and the basics of menu/meal planning
8: Students will identify food service costs by applying their knowledge of equivalents, recipe adjustment, and calculating the costs for serving and menu requirements
9: Students will discuss the importance of human relations and communication in obtaining and sustaining an employment situation
10: Students will use proper sanitation techniques and safety procedures
11: Students will discuss the history of food service
12: Students will discuss the role of potatoes and grains in the food service industry
13: Students will describe the lodging/travel industry history and explain the role of tourism in the hospitality industry
14: Students will describe various types of meal service and appropriate use of dining utensils and table settings
15: Students will discuss and prepare desserts and baked goods
16: Students will discuss and incorporate information regarding menus, marketing, inventory control, and standard accounting practices
17: Students will identify the use and care of meat, poultry, and seafood
18: Students will discuss, prepare and present a quality stock(s), soup(s), and sauce(s).