A Correlation of Foundations of Restaurant … · A Correlation of Foundations of Restaurant...

ACorrelationofFoundationsofRestaurantManagement&CulinaryArts,

SecondEdition,Level1©2018

TotheCommonCareerTechnicalCore(CCTC)StandardsCareerClusterTM:HospitalityandTourism(HT)

CareerPathway:RestaurantsandFood/BeverageServices(HT-RFB)and

CareerReadyPractices(CRP)

ACorrelationofFoundationsofRestaurantManagement&CulinaryArtsSecondEdition,Level1©2018

SE=StudentEdition,2e=secondedition 2

totheCommonCareerTechnicalCore(CCTC)StandardsCareerClusterTM:HospitalityandTourism(HT)



INTRODUCTION

ThisdocumentdemonstrateshowwellTheNationalRestaurantAssociation’sFoundationsofRestaurantManagement&CulinaryArts,SecondEdition,Level1©2018meetsHT,HT-RFB,andCRPlearningobjectivesoftheCommonCoreTechnicalCareerStandardsasreleasedbytheNationalAssociationofStateDirectorsofCareerTechnicalEducationConsortium(NASDCTEc)in2013/2014.Correlationpagereferencesaretothestudenteditionandarecitedatthepagelevel.Whereparticularlyuseful,parentheticalinformationclarifiesthenatureoftherelevantpagecontent,e.g.,activitiestoindicate“activitiespage,”Q2tomean“CaseStudyFollow-UpQuestion2.”TheNationalRestaurantAssociationcreatedthemostcomprehensivecurriculumdevelopedbyindustryandacademicexperts,FoundationsofRestaurantManagement&CulinaryArts,SecondEdition.Thistwo-levelprogramprovidescomprehensivestudentresourcesandrobustteachermaterialstoprovideanin-depth,industry-drivenlearningexperience.

• EachLevelfeaturesblendedcoverageofculinaryartsandmanagementtopicsdesignedtobuildwell-roundedskillsfortheworkplace.

• 21stCenturyLearningobjectivesaretaughtandreinforcedthroughouttheprogram;criticalthinkingandproblemsolving;communicationandcollaboration;creativityandinnovation;globalawareness;andhealthliteracy.

• CurriculumoftheProStart®Program

CertificationStudentscanearnexclusivecertificatesfromtheNationalRestaurantAssociationthatmeetCarlPerkinsfundingrequirements.Uponcompletionofeachcourse,Levels1and2,studentsareeligibletotakethecorrespondingexam.ThosethatpasswillreceiveacertificateofrecognitionfromtheNationalRestaurantAssociation.



totheCommonCareerTechnicalCore(CCTC)StandardsCareerClusterTM:HospitalityandTourism(HT)



TableofContents

Hospitality&Tourism(HT)Standards...........................................................................................4RestaurantsandFood/BeverageServices(HT-RFB)Standards......................................................8CareerReadyPractices(CRP).....................................................................................................15



PerformanceStandard

PerformanceIndicators(forinternaluseonlyincorrelations

identification)

FoundationsofRestaurantManagement&CulinaryArts,SecondEdition,Level1©2018

CommonCareerTechnicalCore

CareerClusterTMHospitality&Tourism(HT)

HT1.Describethekeycomponentsofmarketingandpromotinghospitalityandtourismproductsandservices.

HT1.1:Demonstrateknowledgeofmarketingtechniquescommonlyusedinthehospitalityandtourismindustrytosellaproductorservice.SampleIndicators:·Identifytheelementsofmarketing.·Compare/contrastdifferentmarketingpackets.·Developstrategiesformakingasale.

SE:13,20(knowledgecheckQ1),422–433(entirechapter,includingsummary,activities,andexamprep),439–445,460(Q2),461(summary),462(activities),463(examprep),477(activity)

HT1.2:Identifyeffectsoftheeconomyonthehospitalityandtourismindustrytoeffectivelyplanproductsandservices.SampleIndicators:·Describehoweconomicsappliestothehospitalityandtourismindustry.·DiscusstheimportanceofthehospitalityandtourismindustrytotheU.S.economy.·Explaintheeffectsthatsupplyanddemandhaveonthehospitalityandtourismindustry.

HT2.EvaluatethenatureandscopeoftheHospitality&TourismCareerClusterandtheroleofhospitalityandtourisminsocietyandtheeconomy.

HT2.1:Identifymanagementstyleswithinavarietyoforganizationalstructures.SampleIndicators:·Defineindustrymanagementtermsincludingyield,yieldmanagement,no-show,discountinventorycontrol,overbookingandspoilage.·Compare/contrastmanagementofdifferentorganizationalstructuresincludingindependentlyowned,chain-affiliatedandcorporationsintheindustry.

SE:10–13,16–20,21(summary),22(activities),23(examprep)

HT2.2:Tracethedevelopmentofthehospitalityandtourismindustrytounderstandtheoverallstructure.SampleIndicators:·Discussthecurrenttrendsinsocietyandhowtheyaffecthospitalityandtourism.



PerformanceStandard


identification)


HT3.Demonstratehospitalityandtourismcustomerserviceskillsthatmeetcustomer’sneeds.

HT3.1:Usecustomercommentstoguidecustomersatisfactionpolicies.SampleIndicators:·Assesstheimportanceofcustomersatisfaction.·Devisestrategiesformaximizingcustomersatisfaction.·Role-playcustomerdissatisfactionscenarios.

SE:51,102–103,112–113,115(summary),184,185,192,193(summary),422–433(entirechapter,includingsummary,activities,&examprep),438–441,442–445,456,458,459–460,461(summary),462(activities),463(examprep)HT3.2:Integratetheprinciplesofcustomer

servicetopositivelyimpactorganizationalperformance.SampleIndicators:·Describehowcustomerserviceaffectsacompany'sbottomline.

HT3.3:Identifyandcompareservicesandproductsfromrelatedindustriestounderstandhowtheyaffecthospitalityandtourismproductsandservices.SampleIndicators:·NoSampleIndicators.

HT4.Describeemployeerightsandresponsibilitiesandemployers'obligationsconcerningoccupationalhealthandsafetyinthehospitalityandtourismworkplace.

HT4.1:Statetherationaleforrulesandlawsdesignedtopromotesafetyandhealthintheworkplace.SampleIndicators:·Identifykeyrightsofemployeesrelatedtooccupationalsafetyandhealth.·Identifytheresponsibilitiesofemployersrelatedtooccupationalsafetyandhealth.·Explaintheroleofgovernmentagenciesinprovidingasafeworkplace.·IllustratecompliancewithOSHAsafetyregulationsandpractices.

SE:47,48–50,52,53(summary),54(activities),55(examprep),111–114,115(summary),122–139(entirechapter,includingsummary,activities,&examprep),142–157(entirechapter,includingsummary,activities,&examprep),160–164,165–167,168–170,171(summary),172(activities),173(examprep),176–195(entirechapter,includingsummary,activities,&examprep),204–205,212–213,237–238,241(summary),242(activities),426(seepeoplewithdisabilities),443–445,463(examprepQ2),466–467,469(knowledgecheckQ1),470–471

HT4.2:Assessworkplaceconditionswithregardtosafetyandhealth.SampleIndicators:·Followindustrystandardstocomplywithsafetyregulationsandpractices.·Reviewsafetyandsanitationproceduresapplicabletotheworkplace.



PerformanceStandard


identification)


HT4,cont. HT4.3:Demonstrateapplicationoflegalpoliciestocomplywithlawsregardinghiring,harassmentandsafetyissues.SampleIndicators:·NoSampleIndicators.

HT5.Identifypotential,realandperceivedhazardsandemergencysituationsanddeterminetheappropriatesafetyandsecuritymeasuresinthehospitalityandtourismworkplace.

HT5.1:Outlinesafetyandsecurityissuesforindividualsandgroupstominimizerisks.SampleIndicators:·Createasolutiontoguest/customerexposuretoahealthhazard.·Identifywaystomanageguests/customersfacingathreat.·Identifywaystopreventcommonsafetyhazards.·Developandroleplaymockemergencysituations.·Createaplanofactiontomanageguestswithspecialneeds(disabilities,handicapaccessibility,etc.).

SE:102–119(entirechapter,includingsummary,activities,&examprep),152–153,154,155(summary),156(Q1&Q2;activities),157(examprep),160–173(entirechapter,includingsummary,activities,&examprep),176–195(entirechapter,includingsummary,activities,&examprep),425–426,432(activity)

HT5.2:Identifyresourcestoutilizeinvariousemergencysituationsforself,co-workersandguests/customers.SampleIndicators:·Detailstepstouseinmedicalemergencies.·Listresourcesforassistancewithenvironmentalissues.·Nametheresourcesforassistanceincrimesoraccidents.·Detailhowtoaccesshelpinaterroristsituation.HT5.3:Createresponseplanstocopewithhazardsandemergencysituationsapplicabletothehospitalityandtourismindustries.SampleIndicators:·NoSampleIndicators.



PerformanceStandard


identification)


HT6.DescribecareeropportunitiesandmeanstoattainthoseopportunitiesineachoftheHospitality&TourismCareerPathways.

HT6.1:Researchcareeropportunitiesbasedupontheirfitwithpersonalcareergoalsinthehospitalityandtourismindustries.SampleIndicators:·Locateandinterpretcareerinformationforatleastonecareercluster.·Identifyjobrequirementsforcareerpathways.·Identifyeducationalandcredentialingrequirementsforcareerclusterandpathways.

SE:8–9,16–20,21(summary),22(activities),26–28,29–33,37–38,39(summary),40(activities),41(examprep),46–47,52,53(summary),54(activities),55(examprep),74–95(entirechapter,includingsummary,Q1,activities,&examprep),117(careerreadinessactivity),168–169,218(careerreadinessactivity),272,275(Q2),436–437,466–467,468–469,470–471,475,476(summary),479(examprep)

HT6.2:Matchpersonalinterestsandaptitudestocareersinthehospitalityandtourismindustrywhenresearchingopportunitieswithinthepathways.SampleIndicators:·Identifypersonalinterestsandaptitudes.·Identifyjobrequirementsandcharacteristicsofselectedcareers.·Comparepersonalinterestsandaptitudeswithjobrequirementsandcharacteristicsofcareerselected.·Modifycareergoalsbasedonresultsofpersonalinterestsandaptitudeswithcareerrequirementsandcharacteristics.HT6.3:Examineentry-level,skilledlevelandsupervisorypositionsandthequalificationsandskillsneededfordifferentlevelsofhospitalityandtourismemployment.SampleIndicators:·NoSampleIndicators.

HT6.4:Developacareerplanforadvancementinhospitalityandtourismcareers.SampleIndicators:·NoSampleIndicators.

HT6.5:Identifyethicalissuesandconcernsinthehospitalityandtourismcareerfield.SampleIndicators:·Listethicalliabilityissuesthatarespecifictohospitalityandtourism.·Discusssolutionstovariousethicalissuesandconcerns.



PerformanceStandard


identification)


CommonCareerTechnicalCore

CareerClusterTMHospitality&TourismCareerPathway:RestaurantsandFood/BeverageServices(HT-RFB)

HT-RFB1.Describeethicalandlegalresponsibilitiesinfoodandbeverageservicefacilities.

HT-RFB1.1:Utilizecommentsandsuggestionsfromthecustomerserviceareatoformulateimprovementsandensureguestsatisfaction.SampleIndicators:•Detailwaystoachieveahighrateofpositivecomments.•Getregularfeedbackfromguestsandstaff.

SE:47,48,53(summary),55(examprep),160–161,162–164,165–167,168–170,171(summary),172(activities),173(examprep),176–177,178,189–191,192(knowledgecheckQ2),193(summary),194(activities),195(examprep),425–426,427–428,429–430,431(summary),432(activities),433(examprep),443–445,459–460,461(summary),470–471,476(knowledgecheck,summary),477(Q1),479(examprep)

HT-RFB1.2:Complywithlawsregardinghiring,harassmentandsafetyissues.SampleIndicators:•Demonstrateunderstandingoflegalinterviewingprocesses.•Outlinehowharassmentandstereotypingcancreateanunhealthyworkenvironment.•Definelegalandethicalresponsibilitiesforsafetyprocedures.•Interpretworker’scompensationrequirementsandforms.HT-RFB1.3:Applyethicalandlegalguidelinesastheyrelatetorestaurantsandfoodandbeverageservicesjobperformance.SampleIndicators:•Identifyethicalandlegalsituationsthatoccurintheworkplace.•Relateappropriateresponsetolegal/ethicalinfractionsintheworkplace.HT-RFB1.4:Identifyethicalissuesandmodelethicalbehaviorintheworkplace.SampleIndicators:•Integrateguidelineforethicaltreatmentintheworkplace.•Discusshowethicalissuesandconcernsaffectacareerfield.



PerformanceStandard


identification)


HT-RFB2.Demonstratesafetyandsanitationproceduresinfoodandbeverageservicefacilities.

HT-RFB2.1:Identifysanitationprocedurestoensurefacilityisincompliancewithhealthcodes.SampleIndicators:•Outlinecompliancerequirementsofsanitationandhealthinspections.•Showexemplaryappearanceandhygiene.•Illustratecorrectuseofknivesandkitchenequipment.•Useprotectiveglovesandclothing.•Demonstratecorrectfoodhandlingandproductiontechniques.

SE:104–110,111–114,115(summary),116–117(activities),118–119(examprep),122–135,136(summary),137(activities),138–139(examprep),142–154,155(summary),156(activities),157(examprep),160–164,165,166–167,168,171(summary),172(activities),173(examprep),176–177,179–192,193(summary),194(activities),195(examprep),204–205,212–213,217(summary),218(activities),219(examprep),226(seeTongs),232,237,238–239,241(summary),242(activities),243(examprep),316–317,326(examprep),336(¶4),337(safetysidenote),341(step3),344(scienceactivity),424(hygiene),426(seepeoplewithdisabilities)

HT-RFB2.2:Identifyoverallsafetyproceduresnecessarytomaintainasafeworkarea.SampleIndicators:•Practiceappropriatesafetyandhealthprocedures.•Applyhazardousmaterialpracticesandproceduresforthehandlinganddisposingofchemicals.

HT-RFB2.3:Demonstrateemergencyandfirst-aidknowledgeandproceduresapplicabletotheworkplace.SampleIndicators:•NoSampleIndicators.

HT-RFB3.Useinformationfromculturalandgeographicalstudiestoguidecustomerservicedecisionsinfoodandbeverageservicefacilities.

HT-RFB3.1:Utilizefactsandstatisticsretrievedfromethnicandgeographicalstudiesinaserviceenvironment.SampleIndicators:•Identifyethnicitiesandtheirdininghabitsandrules.•Identifycountriesandtheirnativefoodresources.

SE:14–20,21(summary),322–323

NOTE:CorrelationsprovidedforHT-RFB3arebasedontheinterpretationofstudiestomean“areasstudied”ratherthanpublishedorformal“researchstudies.”



PerformanceStandard


identification)


HT-RFB4.Demonstrateleadershipqualitiesandcollaborationwithothers.

HT-RFB4.1:Modelleadershipandteamworkqualitiestoaidinemployeeretention.SampleIndicators:•Detailwaystominimizestaffturnover.

SE:46–47,48–52,53(summary),54(activities),55(examprep),60–65,70(activities),71(examprep),165–167(training),170,171(summary),172(activities),173(examprep),466–479(entirechapter,includingsummary,activities,&examprep)

HT-RFB4.2:Formulatestaffdevelopmentplanstocreateaneffectiveworkingteam.SampleIndicators:•Conductthoroughorientationfornewstaff.•Detailelementsinvolvedinneworientation.•Conductregulartrainingandcoachingofstaff.•Explainhumanrelationspoliciesandprocedures.HT-RFB4.3:Makestaffingdecisionsbasedonprovenmanagerialskillstoimprovestaffperformance.SampleIndicators:•Conductregularreviewsofstaff.•Utilizeleadershipskillstocreatemotivationforchange.

HT-RFB4.4:Establishandmaintaineffectiveworkingrelationshipswithalllevelsofpersonnelandotherdepartmentstoprovideeffectiveservicestoguests.SampleIndicators:•Usepeopleskillstobuildeffectiveworkingrelationships.•Learnconflictmanagementskillstofacilitatesolutions.

HT-RFB5.Researchcosts,pricing,marketdemandsandmarketingstrategiestomanageprofitabilityinfoodandbeverageservicefacilities.

HT-RFB5.1:Interpretcalculationsoffood,laborandpricingtoensureprofitability.SampleIndicators:•Calculatefoodcostanddeterminewaystomeetgoals.•Calculatelaborcostanddeterminewaystomeetgoals.•Determinethevaluesofinventoryorstock.•Determinemenupricing.•Defineportioncontrol.

SE:212(sidenote),218(first&lastactivity),286–288,289–291,292(summary),293–294(activities),295(examprep),344(mathactivity),355,427–428,432(activities),433(examprep),442–443,457,462(activities),463(examprep),468–469,477(scienceactivity),479(examprep)

HT-RFB5.2:Comparealternativewaysofmarketingtodevelopapromotionalpackage.SampleIndicators:•Developpromotionalmaterials.•Createmethodstomarketmaterials.



PerformanceStandard


identification)


HT-RFB5.,cont. HT-RFB5.3:Anticipatefutureneedsusinginformationaboutcurrenttrendsthatcontributetoeffectivelypriceandmarketfoodandbeverageofferings.SampleIndicators:•Demonstrateawarenessofoperationalneeds.•Demonstrateawarenessofcapabilitiesandlimitationsoftheoperation.

HT-RFB6.Explainthebenefitsoftheuseofcomputerizedsystemstomanagefoodserviceoperationsandguestservice.

HT-RFB5.4:Discusssustainablepracticesandhowitimpactsprofitabilityandcustomerdemands(i.e.locallygrownproducts,organics,recycledorrecyclableproducts).SampleIndicators:•NoSampleIndicators

SE:209(computerizedfryers),428(socialfeedbacksidenote),439–440,459–460,462(activity5)

HT-RFB7.Utilizetechnicalresourcesforfoodservicesandbeverageoperationstoupdateorenhancepresentpractice.

HT-RFB7.1:Usesoftwareapplicationstomanagefoodserviceoperations.SampleIndicators:•Demonstratetheuseofsoftwareprogramsforhumanresourcemanagement.•Demonstratetheuseofsoftwareprogramsforinventorycontrol,pointofsale,profitloss,etc.

SE:37,39(summary),439–440,462(activity5),463(examprep)

HT-RFB7.2:Retrievewebsiteinformationtouseinmenuplanning,recipesandforproductinformation.SampleIndicators:•Accessrelevantwebsites.•Downloadrecipes.•Bookmarkwebsites.

HT-RFB8.Implementstandardoperatingproceduresrelatedtofoodandbeverageproductionandguestservice.

HT-RFB8.1:Implementoperatingprocedurestocomplywithcompanyrequirements.SampleIndicators:•Detailoperatingproceduresforfoodquality.•Detailoperatingproceduresforfoodpresentation.•Describecustomerservicetablestandards.

SE:47,105–110,112–113,115(summary),116–117(activities),118–119(examprep),122–139(entirechapter,includingsummary,activities,&examprep),142–157(entirechapter,includingsummary,activities,&examprep),160–168,171(summary),172(activities),173(examprep),176–195(entirechapter,includingsummary,activities,&examprep),204–216(217(summary),218(activities),219(examprep),222–243(entirechapter,includingsummary,activities,&examprep),250–251,

HT-RFB8.2:Evaluatepreparedfoodsforqualityandpresentationtomeetqualitystandards.SampleIndicators:•Showconsistentappearanceinpreparedfoods.•Detailwaystomonitorqualityofpreparedfood.



PerformanceStandard


identification)


HT-RFB8.,cont. HT-RFB8.3:Preparenutritional,qualityfoodsutilizingbasicfoodknowledge.SampleIndicators:•Explaintheuseofavarietyofsauces.•Chooseappropriatecookingprocedures(sauté,broil,bake,etc.).•Employknowledgeofnutritionalvalues.•Exhibithighqualityfoodpresentation.

cont.259–263,264–265,266(summary),268(activities),269(examprep),283–285,286–288,292(summary),293(activities1&2),310–317,320–323,324(summary),325(activities),326(examprep),338–342,343(summary),344–345(activities),346(examprep),356–358,359–369,370(summary),371(activities),372(examprep),378–397(entirechapter,includingsummary,activities,&examprep),405–409,410(summary),411(activities),412(examprep),423–424,425–426,429–430,431(summary),432(activities),433(examprep),436–463(entirechapter,includingsummary,activities,&examprep)

HT-RFB8.4:Determinetheappropriatetypeoffoodservicetoprovidequalitycustomerservice.SampleIndicators:•DetailcharacteristicsofFrench,Russian,Bistrostyleandotherformsofservice.•Identifytypesofdiningutensilsandproperuses.•Showpropersetupproceduresfordiningroom/counter.•Explainmenuitems.•Detailtheprocessofupsellingandotherformsofmarketingattableside.HT-RFB8.5:Evaluatetypesofkitchenequipmenttomatchthecorrectcookingmethodology.SampleIndicators:•Usepotsandpansfordifferentfoodpreparations.•Explainhowtostoreandretrievefoodsinavarietyofsettings(cold,hot,dry,etc.).HT-RFB8.6:Describetheroleofthemenuasamarketingandplanningtool.SampleIndicators:•Explaintheimportanceofthemenu.•Detailthemenu'sroleincommunicatinganimage.



PerformanceStandard


identification)


HT-RFB9.Describecareeropportunitiesandqualificationsintherestaurantandfoodserviceindustry.

HT-RFB9.1:Identifystepsneededtoobtainajobintherestaurantandfoodserviceindustry.SampleIndicators:•Outlineaplanforaneffectivejobsearch.•Writearesumethatlistsskillsandcompetencies.•Roleplayajobinterview.•Explainfollow-upstepsforajobinterview.

SE:8–13,21(summary),22(activities),26–33,37–38,39(summary),40(activities),41(examprep),44–55(entirechapter,includingsummary,activities,&examprep),74–89,92(summary,Q1&Q2),93(activities),94–95(examprep),117(careerreadinessactivity),161,168–170,171(summary),172(activities),173(examprep),272,294(culinaryeducationactivity),422–426,429–430,431(summary),432(activities),433(examprep),436–447,456–457,458,459–460,461(summary),462(activities),463(examprep),466–479(entirechapter,includingsummary,activities,&examprep)

HT-RFB9.2:Identifybehaviorsandpersonalhabitsneededtoretainajobintherestaurantandfoodserviceindustry.SampleIndicators:•Developalistofworkplacerulesandregulations.•Identifyandgiveexamplesofpositiveworkattitudes.•Makealistofqualitiesofsuccessfulfoodserviceemployees.HT-RFB9.3:Examinecareeropportunitiesavailableinrestaurantsandfoodserviceoperations.SampleIndicators:•Listthequalificationsforvariouscareersinthefoodserviceindustry.•Describemajorduties/tasksforeachjoboption.•Identifycareersrelatedtofamilyandconsumersciencesinthefieldofculinaryarts.HT-RFB9.4:Differentiatecareeropportunitiesinrestaurantandfoodserviceoperationsinthevariousindustrysectors(e.g.,independentvs.chainoperations).SampleIndicators:•Listvarioustypesoffoodserviceoperations.•Listadvantages/disadvantagesofdifferentsectors.



PerformanceStandard


identification)


HT-RFB10.Applylistening,reading,writingandspeakingskillstoenhanceoperationsandcustomerserviceinfoodandbeverageservicefacilities.

HT-RFB10.1:Interpretandusetables,chartsandfigures.SampleIndicators:•NoSampleIndicators.

SE:58–71(entirechapter,includingsummary,activities,&examprep),111–114,117(criticalthinkingactivity),168,170,172(activities),173(examprep),212(safetyprecaution1),264–265,268(criticalthinkingonSOPsactivity),269(examprep),276–279,289–291,292(knowledgecheck&summary),293–294(activities),295(examprep),422–433(entirechapter,includingsummary,activities,&examprep),442–443,462(languageartsactivity,mathactivity),463(examprep),472–474,475–476,476(summary),477–478(activities),479(examprep)

HT-RFB10.2:Understandverbalandnonverbalcommunicationstoprovideapositiveexperienceforguest.SampleIndicators:•Recognizeandrespondtoguests'needsandnonverbalcues.•Interpretverbalandnonverbalbehaviorstoenhancecommunicationswithcoworkersandcustomers/guests.•Listenandunderstandothers.HT-RFB10.3:Manageunexpectedsituationstoensurecontinuityofqualityservices.SampleIndicators:•Identifytheproblemandpossiblesolutionsanddecideonacourseofactiontoresolveunexpectedsituations.•Providefeedbacktomanagementinordertoenhanceoperations.HT-RFB10.4:Usebasicacademicskillstoperformeffectivelyintheworkplace.SampleIndicators:•Readandcomprehendrecipes,operationalmanuals,inventorycontrolsheets,menus,correspondence,trainingmanuals,etc.•Createinventorycontrolsheets,recipes,menus,correspondence,employeeevaluations,etc.•Calculatemenuandrecipecosts.



CCTCCareerReadyPractices(CRP)


1.Actasaresponsibleandcontributingcitizenandemployee.

Career-readyindividualsunderstandtheobligationsandresponsibilitiesofbeingamemberofacommunity,andtheydemonstratethisunderstandingeverydaythroughtheirinteractionswithothers.Theyareconscientiousoftheimpactsoftheirdecisionsonothersandtheenvironmentaroundthem.Theythinkaboutthenear-termandlong-termconsequencesoftheiractionsandseektoactinwaysthatcontributetothebettermentoftheirteams,families,communityandworkplace.Theyarereliableandconsistentingoingbeyondtheminimumexpectationandinparticipatinginactivitiesthatservethegreatergood.

SE:44–55(entirechapter,includingsummary,activities,&examprep),58–71(entirechapter,includingsummary,activities,&examprep),102–103,111–114,115(summary),116–117(activities),119(examprepQ8),160–161,162–164,167,168–169,171(summary),172(activities),173(examprep),182–184,185–188,189–191,192,193(summary),194(activities),195(examprep),212,250–251,268(criticalthinkingSOPsactivity),422–433(entirechapter,includingsummary,activities,&examprep),439–441,442–443,444–445,460(Q1&Q2),461(summary),462(activities),463(examprep),466–479(entirechapter,includingsummary,activities,&examprep)

2.Applyappropriateacademicandtechnicalskills.

Career-readyindividualsreadilyaccessandusetheknowledgeandskillsacquiredthroughexperienceandeducationtobemoreproductive.Theymakeconnectionsbetweenabstractconceptswithreal-worldapplicationsandtheymakecorrectinsightsaboutwhenitisappropriatetoapplytheuseofanacademicskillinaworkplacesituation.

SE:29–31,37–38,40(activities),41(examprep),62–65,69(summary),70(activities),71(examprep),102–103,116–117(mathactivity),172(mathactivity),194(science&mathactivities),218(science&mathactivities),272–295(entirechapter,includingsummary,activities,&examprep),378–379,393,394,395(Q1&Q2),296(activities),397(examprep),462(activities),477(activities)

3.Attendtopersonalhealthandfinancialwell-being.

Career-readyindividualsunderstandtherelationshipbetweenpersonalhealth,workplaceperformanceandpersonalwell-being;theyactonthatunderstandingtoregularlypracticehealthydiet,exerciseandmentalhealthactivities.Career-readyindividualsalsotakeregularactiontocontributetotheirpersonalfinancialwell-being,understandingthatpersonalfinancialsecurityprovidesthepeaceofmindrequiredtocontributemorefullytotheirowncareersuccess.

SE:34–36,39(summary&Q1&Q2),40(activities)

4.Communicateclearly,effectivelyandwithreason.

Career-readyindividualscommunicatethoughts,ideasandactionplanswithclarity,whetherusingwritten,verbaland/orvisualmethods.Theycommunicateintheworkplacewithclarityandpurposetomakemaximumuseoftheirownandothers’time.Theyareexcellentwriters;theymasterconventions,wordchoiceandorganizationanduseeffectivetoneandpresentationskillstoarticulateideas.Theyareskilledatinteractingwithothers;theyareactivelistenersand

SE:58–71(entirechapter,includingsummary,activities,&examprep),422–433(entirechapter,includingsummary,activities,&examprep),439–441,442–443,460(Q1&Q2),462(activities),472–474,478(activities),479(examprep)





4.,cont.

speakclearlyandwithpurpose.Career-readyindividualsthinkabouttheaudiencefortheircommunicationandprepareaccordinglytoensurethedesiredoutcome.

5.Considertheenvironmental,socialandeconomicimpactsofdecisions.

Career-readyindividualsunderstandtheinterrelatednatureoftheiractionsandregularlymakedecisionsthatpositivelyimpactand/ormitigatenegativeimpactonotherpeople,organizationsandtheenvironment.Theyareawareofandutilizenewtechnologies,understandings,procedures,materialsandregulationsaffectingthenatureoftheirworkasitrelatestotheimpactonthesocialcondition,theenvironmentandprofitabilityoftheorganization.

SE:45–47,48–50,51,52(knowledgecheck),53(summary),54(activities),55(examprep),102–119(entirechapter,includingsummary,activities,&examprep),122–127,127–130,134–135,136(summary),137(activities),138–139(examprep),142,146–154,155(summary),156(activities),157(examprep),160–173(entirechapter,includingsummary,activities,&examprep),176–195(entirechapter,includingsummary,activities,&examprep),422–433(entirechapter,includingsummary,activities,&examprep),442–443,443–445,468–469,471,472–474,476(summary),477–478(activities),479(examprep)

6.Demonstratecreativityandinnovation.

Career-readyindividualsregularlythinkofideasthatsolveproblemsinnewanddifferentways,andtheycontributethoseideasinausefulandproductivemannertoimprovetheirorganization.Theycanconsiderunconventionalideasandsuggestionsassolutionstoissues,tasksorproblems,andtheydiscernwhichideasandsuggestionswilladdgreatestvalue.Theyseeknewmethods,practicesandideasfromavarietyofsourcesandseektoapplythoseideastotheirownworkplace.Theytakeactionontheirideasandunderstandhowtobringinnovationtoanorganization.

SE:325(criticalthinkingactivity),371(criticalthinkingactivity),472–474,477(scienceoftheguestactivity)

7.Employvalidandreliableresearchstrategies.

Career-readyindividualsarediscerninginacceptingandusingnewinformationtomakedecisions,changepracticesorinformstrategies.Theyuseareliableresearchprocesstosearchfornewinformation.Theyevaluatethevalidityofsourceswhenconsideringtheuseandadoptionofexternalinformationorpractices.Theyuseaninformedprocesstotestnewideas,informationandpracticesintheirworkplacesituation.

SE:427–428,477(scienceoftheguestactivity)





8.Utilizecriticalthinkingtomakesenseofproblemsandpersevereinsolvingthem.

Career-readyindividualsreadilyrecognizeproblemsintheworkplace,understandthenatureoftheproblem,anddeviseeffectiveplanstosolvetheproblem.Theyareawareofproblemswhentheyoccurandtakeactionquicklytoaddresstheproblem.Theythoughtfullyinvestigatetherootcauseoftheproblempriortointroducingsolutions.Theycarefullyconsidertheoptionstosolvetheproblem.Onceasolutionisagreedupon,theyfollowthroughtoensuretheproblemissolved,whetherthroughtheirownactionsortheactionsofothers.

SE:66–68,69(Q1&Q2),70(criticalthinkingproblemresolutionactivity),117(criticalthinkingproblem),137(criticalthinkingactivity),429–430,433(examprep),472–474,476(summary),479(examprep)

9.Modelintegrity,ethicalleadershipandeffectivemanagement.

Career-readyindividualsconsistentlyactinwaysthataligntopersonalandcommunity-heldidealsandprincipleswhileemployingstrategiestopositivelyinfluenceothersintheworkplace.Theyhaveaclearunderstandingofintegrityandactonthisunderstandingineverydecision.Theyuseavarietyofmeanstopositivelyimpactthedirectionandactionsofateamororganization,andtheyapplyinsightsintohumanbehaviortochangeothers’actions,attitudesand/orbeliefs.Theyrecognizethenear-termandlong-termeffectsthatmanagement’sactionsandattitudescanhaveonproductivity,moraleandorganizationalculture.

SE:44–50,53(summary),54(activities),55(examprep),168–170,172(activities),173(examprep),429–430,431(Q1&Q2),432(activities),433(examprep),466–479(entirechapter,includingsummary,activities,&examprep)

10.Planeducationandcareerpathalignedtopersonalgoals.

Career-readyindividualstakepersonalownershipoftheirowneducationalandcareergoals,andtheyregularlyactonaplantoattainthesegoals.Theyunderstandtheirowncareerinterests,preferences,goalsandrequirements.Theyhaveperspectiveregardingthepathwaysavailabletothemandthetime,effort,experienceandotherrequirementstopursueeach,includingapathofentrepreneurship.Theyrecognizethevalueofeachstepintheeducationalandexperientialprocess,andtheyrecognizethatnearlyallcareerpathsrequireongoingeducationandexperience.Theyseekcounselors,mentorsandotherexpertstoassistintheplanningandexecutionofcareerandpersonalgoals.

SE:8–13,17,18–20,21(summary),22(activities),26–43(entirechapter,includingsummary,activities,&examprep),51–52,74–75,90–91,92(summary),93(activities),94–95(examprep),218(careerreadinessactivity),468–469





11.Usetechnologytoenhanceproductivity.

Career-readyindividualsfindandmaximizetheproductivevalueofexistingandnewtechnologytoaccomplishworkplacetasksandsolveworkplaceproblems.Theyareflexibleandadaptiveinacquiringandusingnewtechnology.Theyareproficientwithubiquitoustechnologyapplications.Theyunderstandtheinherentrisks--personalandorganizational--oftechnologyapplications,andtheytakeactionstopreventormitigatetheserisks.

SE:204–216,217(summary),218(activities),291(technologysidenote),439–440,459–460,462(activity),463(examprep)

12.Workproductivelyinteamswhileusingcultural/globalcompetence.

Career-readyindividualspositivelycontributetoeveryteamwhetherformalorinformal.Theyapplyanawarenessofculturaldifferencestoavoidbarrierstoproductiveandpositiveinteraction.Theyfindwaystoincreasetheengagementandcontributionofallteammembers.Theyplanandfacilitateeffectiveteammeetings.

SE:46–47,48,49,53(summary&Q1),54(activities),55(examprep),66–68,70(activities),475,476(summary),477–478(Q1&Q2,activities),479(examprep)

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