For use at SE ONDARY For use at SECONDARY For use at … · 2017-04-28 · For use at SE ONDARY...

Minnesota State-Approved Technical Skill Assessments 4/28/2017

Pathway: Restaurants and Food/Beverage Services

Cluster: Hospitality and Tourism

CLUSTER/

PATHWAY/

PROGRAM

CERTIFICATION /

ASSESSMENT

TITLE

TYPEISSUING

ORGANIZATION

WEBSITEPlease report broken

web links

ELIGIBILITY

REQUIREMENTS /

PREREQUISITES

ADMINISTRA-

TION

ELIGIBILITY(Written, Oral,

Practical, etc.)

PASSING

SCORECOST COMMENTS

NOCTI Testing

Information for

Consortia

Leaders and/or

Testing

Coordinators

NOCTI TESTING

AGREEMENT

Each institution/

consortium should have a

Testing Coordinator who

contacts NOCTI to obtain

assessment exams,

proctoring information,

data management needs,

and other important

functions. Click here for

getting started:

http://www.nocti.org/get

tingstarted.cfm

Foods &

Nutrition

Restaurant,

Food, and

Beverage

Services

Pathway

Assessment

NOCTI http://www.nocti.org/PDF

s/JobReady/1286_Restaur

ant_Food_Beverage_Servi

ces.pdf

Broad-based

assessment that

verifies student

mastery of the

knowledge and skills

that provide the

foundation for the

Restaurant & Foods/

Beverage Services

pathway.

Online National

norm

$19 for post-

test only;

$31 for pre-

test & post-

test

● For use at SECONDARY For use at SECONDARY For use at SECONDARY For use at SECONDARY

Page 1 of 34

mailto:[email protected]?subject=BROKEN%20WEBLINK%20ON%20PATHWAY



http://www.nocti.org/gettingstarted.cfm












http://www.nocti.org/PDFs/JobReady/1286_Restaurant_Food_Beverage_Services.pdf







CLUSTER/

PATHWAY/

PROGRAM

CERTIFICATION /

ASSESSMENT

TITLE

TYPEISSUING

ORGANIZATION


web links

ELIGIBILITY

REQUIREMENTS /

PREREQUISITES

ADMINISTRA-

TION


Practical, etc.)

PASSING

SCORECOST COMMENTS

● For use at SECONDARY For use at SECONDARY For use at SECONDARY For use at SECONDARYFood Service

Occupations

Commercial

Foods

Job Ready

Assessment


s/JobReady/4020_Comme

rcial_Foods.pdf

Job-ready

assessment that

verifies student

mastery of the


in restaurant & food/

beverage services

careers.

Online National

norm

$19 for post-

test only;

$31 for pre-

test & post-

test

Food Service

Occupations

Culinary Arts -

Level 1 - Prep

Cook

Job Ready

Assessment

NOCTI http://www.nocti.org/PD

Fs/JobReady/4236_Culi

nary_Arts_Level-1.pdf

Job-ready

assessment that

verifies student

mastery of the



beverage services

careers.

Online National

norm

$19 for post-

test only;

$31 for pre-

test & post-

test

Food Service

Occupations

Culinary Arts -

Level II - Cook

Job Ready

Assessment




Job-ready

assessment that

verifies student

mastery of the



beverage services

careers.

Online National

norm

$19 for post-

test only;

$31 for pre-

test & post-

test

Page 2 of 34




http://www.nocti.org/PDFs/JobReady/4020_Commercial_Foods.pdf



http://www.nocti.org/PDFs/JobReady/4236_Culinary_Arts_Level-1.pdf









CLUSTER/

PATHWAY/

PROGRAM

CERTIFICATION /

ASSESSMENT

TITLE

TYPEISSUING

ORGANIZATION


web links

ELIGIBILITY

REQUIREMENTS /

PREREQUISITES

ADMINISTRA-

TION


Practical, etc.)

PASSING

SCORECOST COMMENTS


Occupations

Retail

Commercial

Baking

Job Ready

Assessment


Fs/JobReady/4010_Ret

ail_Commercial_Baking

.pdf

Job-ready

assessment that

verifies student

mastery of the



beverage services

careers.

Online National

norm

$19 for post-

test only;

$31 for pre-

test & post-

test

Culinary Arts American

Culinary

Federation

(ACFEF) Certified

Junior Culinarian

Secondary

Culinary

Graduate

Certification NOCTI & ACFEF http://www.acfchefs.org Graduate from an

ACFEF Secondary

Certified program &

pass the NOCTI exam

with a 70% score on

written exam and

75% on practical

exam.

$19 online

assessment;

$22.00 online

written and

performance

set

Culinary Arts Culinary Arts

Skill Connect

Assessment

Work Force

Ready System

Assessment

SkillsUSA http://www.workforcerea

dysystem.org/technical_a

reas.shtml

Entry-level

assessment that

verifies student

mastery of the


that provide the

foundation in

culinary arts.

Online $20 per

assessment

This fee is for a

non-Skill USA

member.

Page 3 of 34




http://www.nocti.org/PDFs/JobReady/4010_Retail_Commercial_Baking.pdf




http://www.acfchefs.org/

http://www.workforcereadysystem.org/technical_areas.shtml






CLUSTER/

PATHWAY/

PROGRAM

CERTIFICATION /

ASSESSMENT

TITLE

TYPEISSUING

ORGANIZATION


web links

ELIGIBILITY

REQUIREMENTS /

PREREQUISITES

ADMINISTRA-

TION


Practical, etc.)

PASSING

SCORECOST COMMENTS


Occupations

Culinary Arts Pre-Professional

Assessment &

Certification

Pre-PAC

American

Association of

Family &

Consumer

Sciences

(AAFCS)

http://www.aafcs.org/Cre

dentialingCenter/Assessm

ent_Portfolio.asp

Pass/Fail--

National cut

score

established

annually by

AAFCS

$25 per exam Use this link for

managing

assessments and

certifications:

http://www.aafc

s.org/Credentiali

ngCenter/test.as

p

Foods &

Nutrition

Food Science

Fundamentals

Pre-Professional

Assessment &

Certification

Pre-PAC

American

Association of

Family &

Consumer

Sciences

(AAFCS)



ent_Portfolio.asp

Pass/Fail--

National cut

score

established

annually by

AAFCS


managing

assessments and

certifications:

http://www.aafc

s.org/Credentiali

ngCenter/test.as

p

Food Service

Occupations

ServSafe

Certification

Certification Food Safety

Administration

http://www.foodsafetyad

min.com/servsafe.php

Take the test online

at certified testing

center. Instructor

must be approved to

administer or

proctor assessment.

Online or

classroom

certification

75% $28.80 per

voucher

exam--

Contact NRAF

for cost

information

Instructor must

be approved to

administer

assessment.

Must be

instructor

and/or certified

proctor.

Page 4 of 34




http://www.aafcs.org/CredentialingCenter/Assessment_Portfolio.asp



http://www.aafcs.org/CredentialingCenter/test.asp



















http://www.foodsafetyadmin.com/servsafe.php





CLUSTER/

PATHWAY/

PROGRAM

CERTIFICATION /

ASSESSMENT

TITLE

TYPEISSUING

ORGANIZATION


web links

ELIGIBILITY

REQUIREMENTS /

PREREQUISITES

ADMINISTRA-

TION


Practical, etc.)

PASSING

SCORECOST COMMENTS


Occupations

Prostart Certification Food Safety

Administration

https://www.chooseresta

urants.org/

Take the test online

at certified testing

center.

Online or

classroom

certification

70% $17.95 per

exam

Instructor must

be approved to

administer

assessment.

Must be

instructor

and/or certified

proctor.

Baking Hospitality:

Bakery Cook

Academic

Assessment

OKCareerTech http://www.okcareertech.

org/about/state-

agency/divisions/testing

Online 70% $12 per exam $12 for pre-test

and $12 for post-

test.

Food Service

Occupations

Hospitality:

Cashier

Academic

Assessment


org/about/state-



and $12 for post-

test.

Food Service

Occupations

Hospitality:

Cold Food/Prep

Cook

Academic

Assessment


org/about/state-



and $12 for post-

test.

Page 5 of 34







CLUSTER/

PATHWAY/

PROGRAM

CERTIFICATION /

ASSESSMENT

TITLE

TYPEISSUING

ORGANIZATION


web links

ELIGIBILITY

REQUIREMENTS /

PREREQUISITES

ADMINISTRA-

TION


Practical, etc.)

PASSING

SCORECOST COMMENTS


Occupations

Hospitality: Hot

Food Cook

Academic

Assessment


org/about/state-



and $12 for post-

test.

Food Service

Occupations

Hospitality:

Food Handler-

Introductory

Academic

Assessment


org/about/state-



and $12 for post-

test.

Food Service

Occupations

Hospitality:

Manager

Academic

Assessment


org/about/state-



and $12 for post-

test.

Food Service

Occupations

Hospitality:

Server

Academic

Assessment


org/about/state-



and $12 for post-

test.

Page 6 of 34







CLUSTER/

PATHWAY/

PROGRAM

CERTIFICATION /

ASSESSMENT

TITLE

TYPEISSUING

ORGANIZATION


web links

ELIGIBILITY

REQUIREMENTS /

PREREQUISITES

ADMINISTRA-

TION


Practical, etc.)

PASSING

SCORECOST COMMENTS

● For use at SECONDARY For use at SECONDARY For use at SECONDARY For use at SECONDARY

NOCTI Testing

Information for

Consortia

Leaders and/or

High School

Testing

Coordinators

NOCTI TESTING

AGREEMENT

Each institution/

consortium should have a

Testing Coordinator who

contacts NOCTI to obtain

assessment exams,

proctoring information,

data management needs,

and other important

functions. Click here for

the NOCTI Testing

Agreement form:

http://www.nocti.org/get

tingstarted.cfm

Culinary Arts Restaurant,

Food, and

Beverage

Services

Pathway

Assessment


s/JobReady/1286_Restaur

ant_Food_Beverage_Servi

ces.pdf

Broad-based

assessment that

verifies student

mastery of the


that provide the

foundation for the

Restaurant & Foods/

Beverage Services

pathway.

Online National

norm

$19 for post-

test only;

$31 for pre-

test & post-

test

● For use at POSTSECONDARY For use at POSTSECONDARY For use at POSTSECONDARY

Page 7 of 34
























CLUSTER/

PATHWAY/

PROGRAM

CERTIFICATION /

ASSESSMENT

TITLE

TYPEISSUING

ORGANIZATION


web links

ELIGIBILITY

REQUIREMENTS /

PREREQUISITES

ADMINISTRA-

TION


Practical, etc.)

PASSING

SCORECOST COMMENTS

● For use at SECONDARY For use at SECONDARY For use at SECONDARY For use at SECONDARYCulinary Arts Commercial

Foods

Job Ready

Assessment


s/JobReady/4020_Comme

rcial_Foods.pdf

Job-ready

assessment that

verifies student

mastery of the



beverage services

careers.

Online National

norm

$19 for post-

test only;

$31 for pre-

test & post-

test

Culinary Arts Culinary Arts -

Level 1 - Prep

Cook

Job Ready

Assessment




Job-ready

assessment that

verifies student

mastery of the



beverage services

careers.

Online National

norm

$19 for post-

test only;

$31 for pre-

test & post-

test

Culinary Arts Culinary Arts -

Level II - Cook

Job Ready

Assessment




Job-ready

assessment that

verifies student

mastery of the



beverage services

careers.

Online National

norm

$19 for post-

test only;

$31 for pre-

test & post-

test

Page 8 of 34
















CLUSTER/

PATHWAY/

PROGRAM

CERTIFICATION /

ASSESSMENT

TITLE

TYPEISSUING

ORGANIZATION


web links

ELIGIBILITY

REQUIREMENTS /

PREREQUISITES

ADMINISTRA-

TION


Practical, etc.)

PASSING

SCORECOST COMMENTS

● For use at SECONDARY For use at SECONDARY For use at SECONDARY For use at SECONDARYBaking Retail

Commercial

Baking

Job Ready

Assessment


Fs/JobReady/4010_Ret

ail_Commercial_Baking

.pdf

Job-ready

assessment that

verifies student

mastery of the



beverage services

careers.

Online National

norm

$19 for post-

test only;

$31 for pre-

test & post-

test

Culinary Arts American

Culinary

Federation

(ACFEF) Culinary

Arts

Certification

Certification NOCTI & ACFEF http://www.acfchefs.org Assessment validates

a student's

comprehension of

standards and

curriculum in the

culinary industry.

70% $19 online

assessment;

$22.00 online

written and

performance

set

Customized

assessment for

the American

Culinary

Federation

Education

Foundation.

Restaurants

and Food /

Beverage

Services

ServSafe Food

Handler Permit

Exam


Administration

http://www.servsafe.com http://www.foodsafe

tyadmin.com/servsaf

e.php

Online Test at

Registered

Testing

Center

Contact NRAF

for cost

information

Also referred to

as NRFSP and

Prometric.

Restaurants

and Food /

Beverage

Services

ServSafe Alcohol

Safety Exam


Administration

http://www.servsafe.com http://www.servsafe

.com/ss/Regulatory/r

r_st_beverage_sum

m.aspx?st=Minnesot

a&id=28

Online Test at

Registered

Testing

Center

Pass/Fail Contact NRAF

for cost

information

Page 9 of 34








http://www.acfchefs.org/

http://www.servsafe.com/





http://www.servsafe.com/ss/Regulatory/rr_st_beverage_summ.aspx?st=Minnesota&id=28








CLUSTER/

PATHWAY/

PROGRAM

CERTIFICATION /

ASSESSMENT

TITLE

TYPEISSUING

ORGANIZATION


web links

ELIGIBILITY

REQUIREMENTS /

PREREQUISITES

ADMINISTRA-

TION


Practical, etc.)

PASSING

SCORECOST COMMENTS

● For use at SECONDARY For use at SECONDARY For use at SECONDARY For use at SECONDARYRestaurants

and Food /

Beverage

Services

ServSafe Food

Manager's

Certification

Exam


Administration

http://www.servsafe.com

/

Can be taken after

completing either

traditional classroom

or online training.

Written Pass/Fail Contact NRAF

for cost

information

Secured and

proctored exam.

Accredited by

the American

National

Standards

Institute (ANSI)-

Conference for

Food Protection

(CFP).

Restaurants

and Food /

Beverage

Services

Controlling

Foodservice

Costs

Examination National

Restaurant

Association

http://managefirst.resta

urant.org

One exam of 4

required

ManageFirst exams

(incl. ServSafe)

Online Pass/Fail Contact NRAF

for cost

information

Must pass 4

required

ManageFirst

exams (incl.

ServSafe), pass 1

of 8 elective

exams, &

accrued 800

hours of

industry work

experience to

earn credential

Page 10 of 34






http://managefirst.restaurant.org/





CLUSTER/

PATHWAY/

PROGRAM

CERTIFICATION /

ASSESSMENT

TITLE

TYPEISSUING

ORGANIZATION


web links

ELIGIBILITY

REQUIREMENTS /

PREREQUISITES

ADMINISTRA-

TION


Practical, etc.)

PASSING

SCORECOST COMMENTS


and Food /

Beverage

Services

Hospitality &

Restaurant

Management


Restaurant

Association


urant.org

One exam of 4

required

ManageFirst exams

(incl. ServSafe)


for cost

information

Must pass 4

required

ManageFirst

exams (incl.

ServSafe), pass 1

of 8 elective

exams, &

accrued 800

hours of

industry work

experience to

earn credential

Restaurants

and Food /

Beverage

Services

Human

Resources

Management

and Supervision


Restaurant

Association


urant.org

One exam of 4

required

ManageFirst exams

(incl. ServSafe)


for cost

information

Must pass 4

required

ManageFirst

exams (incl.

ServSafe), pass 1

of 8 elective

exams, &

accrued 800

hours of

industry work

experience to

earn credential

Page 11 of 34











CLUSTER/

PATHWAY/

PROGRAM

CERTIFICATION /

ASSESSMENT

TITLE

TYPEISSUING

ORGANIZATION


web links

ELIGIBILITY

REQUIREMENTS /

PREREQUISITES

ADMINISTRA-

TION


Practical, etc.)

PASSING

SCORECOST COMMENTS


and Food /

Beverage

Services

ManageFirst

Professional

(MFP)

Credential

Credential National

Restaurant

Association


urant.org

Must pass 5 required

ManageFirst exams

(incl. ServSafe) &

accrued 800 hours of

industry work

experience to earn

credential

Must pass 5

required

ManageFirst

exams (incl.

ServSafe) &

accrued 800

hours of

industry work

experience to

earn credential

Restaurants

and Food /

Beverage

Services

Culinary Arts Pre-Professional

Assessment &

Certification

Pre-PAC

American

Association of

Family &

Consumer

Sciences

(AAFCS)



ent_Portfolio.asp

Pass/Fail--

National cut

score

established

annually by

AAFCS


managing

assessments and

certifications:

http://www.aafc

s.org/Credentiali

ngCenter/test.as

p

Restaurants

and Food /

Beverage

Services

Food Science

Fundamentals

Pre-Professional

Assessment &

Certification

Pre-PAC

American

Association of

Family &

Consumer

Sciences

(AAFCS)



ent_Portfolio.asp

Pass/Fail--

National cut

score

established

annually by

AAFCS


managing

assessments and

certifications:

http://www.aafc

s.org/Credentiali

ngCenter/test.as

p

Page 12 of 34































CLUSTER/

PATHWAY/

PROGRAM

CERTIFICATION /

ASSESSMENT

TITLE

TYPEISSUING

ORGANIZATION


web links

ELIGIBILITY

REQUIREMENTS /

PREREQUISITES

ADMINISTRA-

TION


Practical, etc.)

PASSING

SCORECOST COMMENTS


Occupations

Hospitality:

Bakery Cook

Academic

Assessment


org/about/state-



and $12 for post-

test.

Food Service

Occupations

Hospitality:

Cashier

Academic

Assessment


org/about/state-



and $12 for post-

test.

Food Service

Occupations

Hospitality:

Cold Food/Prep

Cook

Academic

Assessment


org/about/state-



and $12 for post-

test.

Food Service

Occupations

Hospitality: Hot

Food Cook

Academic

Assessment


org/about/state-



and $12 for post-

test.

Food Service

Occupations

Hospitality:

Food Handler-

Introductory

Academic

Assessment


org/about/state-



and $12 for post-

test.

Page 13 of 34







CLUSTER/

PATHWAY/

PROGRAM

CERTIFICATION /

ASSESSMENT

TITLE

TYPEISSUING

ORGANIZATION


web links

ELIGIBILITY

REQUIREMENTS /

PREREQUISITES

ADMINISTRA-

TION


Practical, etc.)

PASSING

SCORECOST COMMENTS


Occupations

Hospitality:

Manager

Academic

Assessment


org/about/state-



and $12 for post-

test.

Food Service

Occupations

Hospitality:

Server

Academic

Assessment


org/about/state-



and $12 for post-

test.

Page 14 of 34




Minnesota Common Core Competencies 7/1/2012



Secondary Postsecondary

MEASURE 01.01.01 Perform basic math

functions (e.g., addition, subtraction,

multiplication, division).Y Y

MEASURE 01.01.02 Calculate and

forecast purchase and preparation

requirements based on a product's yield

on cooking, fabrication, and intangible

waste factors.

O Y

Comment from Business/Industry: Beyond entry

level. Or, could be elementary management.

MEASURE 01.01.03 Calculate costs,

percentages, and ratios (e.g., food,

beverages, labor, et al). O Y

Comment from Business/Industry: Essential in

personal professional growth, but not at an entry

level. Or, could be elementary management.

MEASURE 01.02.01 Use basic writing

skills (e.g., grammar, punctuation,

spelling) to produce inventory control

sheets, recipes, menus, correspondence,

employee evaluations, etc.

Y Y

Comment from Business/Industry: More so, need

to understand computer system (POS) to order food

rather than do math skills.

MEASURE 01.02.02 Utilize standard

weights and measures to demonstrate

proper scaling and measurement

techniques.

Y Y

MEASURE 01.02.03 Discuss importance

of product mix, check average and their

impact on profit contribution. O Y

Depends if quantity foods, culinary, restaurant

management, or discipline.

Comment from Business/Industry: Introduce

concept, but not required as a core competency.

PERFORMANCE INDICATOR PERFORMANCE MEASURE

KEY: Y=Essential N=Not Essential O=Optional

COMMON CORE COMPETENCIES- Consensus among work group - COMMENTS

TOPIC 1: ACADEMIC FOUNDATIONS: Achieve additional academic knowledge and skills required to pursue the full range of career and education opportunities

within a career cluster and/or career pathway.

INDICATOR 01.01 Manage and use basic

reading, writing, and mathematical skills

for food production and guest services to

provide a positive guest experience.

INDICATOR 01.02 Apply mathematical,

reading, and writing skills to prepare food

products for guest service.

Page 15 of 34










MEASURE 02.01.01 Read English or

required language. Y Y

MEASURE 02.01.02 Write English or

required language. Y Y

MEASURE 02.01.03 Exhibit professional

appearance and hygiene. Y Y

MEASURE 02.01.04 Present professional

tone in speaking. Y YComment from Business/Industry: If appropriate

assessment is available.

MEASURE 02.01.05 Exhibit a hospitable

personality. Y YUse rubric for customer service.

MEASURE 02.01.06 Listen and

understand others. Y Y

MEASURE 02.01.07 Communicate clearly

and concisely to co-workers and guests. Y Y

MEASURE 02.02.01 Identify common

nonverbal cues exhibited by guests and

employees.Y Y

MEASURE 02.02.02 Provide feedback to

management in order to enhance

operations.Y Y

TOPIC 2: COMMUNICATIONS - Communicate clearly and effectively with reason including technical terminology and information.

INDICATOR 02.01 Use verbal and

nonverbal communications to provide a

positive experience for guests and

employees.

INDICATOR 02.02 Recognize and

respond to guests' needs and nonverbal

cues to provide quality service.

Page 16 of 34










MEASURE 03.01.01 List common

unexpected situations. Y YComment from Business/Industry: Give some

examples (e.g., equipment burns out).

MEASURE 03.01.02 Outline steps to

remedy specific situations. Y Y

MEASURE 04.01.01 Demonstrate

knowledge in point of sale systems. O OComment from Business/Industry: Applies to front

of the house; include in four-year program, not two-

year.


knowledge in basic computer

applications.Y Y


knowledge in computer programs used

for food production.Y Y

INDICATOR 04.02 Use software

applications to manage different aspects

of foodservice operations.

MEASURE 04.02.02 Demonstrate the use

of software programs for inventory

control, point of sale, profit/loss, etc. N O

Comment from Business/Industry: Applies to four-

year program.

INDICATOR 03.01 Identify the problem,

possible solutions, and decide on a

course of action to resolve unexpected

situations.

TOPIC 4: TECHNOLOGY APPLICATIONS - Use technology to enhance productivity.

INDICATOR 04.01 Identify ways

computers and software are used to

provide guest and foodservices.

TOPIC 3: PROBLEM-SOLVING AND CRITICAL THINKING - Utilize critical thinking skills to make sense of problems and persevere in solving them. Employ valid,

reliable research strategies. Demonstrate creativity and innovation.

Page 17 of 34










MEASURE 04.03.01 Access relevant

websites. Y Y

MEASURE 04.03.02 Download recipes.Y Y

MEASURE 04.03.03 Bookmark websites.Y Y

MEASURE 05.01.01 Recognize operating

procedures for food quality. O Y

MEASURE 05.01.02 Detail operating

procedures for food presentation. Y Y

MEASURE 05.02.01 Show consistent

appearance in prepared foods. Y Y

MEASURE 05.02.02 Detail ways to

monitor quality of prepared food. Y Y

MEASURE 05.03.01 Explain use of variety

of sauces. Y Y

MEASURE 05.03.02 Choose appropriate

cooking procedures (e.g., sauté, broil,

bake, etc.).Y Y

MEASURE 05.03.03 Employ knowledge

of nutritional values. Y Y

MEASURE 05.03.04 Exhibit high-quality

food presentation. Y Y

INDICATOR 04.03 Retrieve website

information to use in menu planning,

recipes, and for product information.

TOPIC 5: ORGANIZATIONAL AND GLOBAL SYSTEMS – Understand the environmental, social, and economic impacts of decisions within an organization.

Understand global context of industries and careers.

INDICATOR 05.01 Implement set of

Operating Procedures to comply with

organizational requirements.

INDICATOR 05.02 Evaluate prepared

foods for quality and presentation to set

quality standards in accordance with

company requirements.

INDICATOR 05.03 Use basic food

knowledge to prepare nutritional, quality

foods.

Page 18 of 34










MEASURE 05.04.01 Use scales and other

foodservice equipment. Y Y

MEASURE 05.04.02 Use all equipment

and tools safely. Y Y

MEASURE 05.04.03 Use pots and pans

for different food preparations. Y Y

MEASURE 05.04.04 Explain how to store

and retrieve foods in a variety of settings

(e.g., cold, hot, dry, etc.).Y Y

INDICATOR 05.04 Evaluate types of

kitchen equipment to match equipment

with correct cooking methodology.

Page 19 of 34










MEASURE 06.01.01 Identify electrical

and mechanical hazards. Y Y

MEASURE 06.01.02 Classify different

types of fires and how to contain them. Y Y

MEASURE 06.01.03 Identify proper fire

evacuation procedures. Y Y

MEASURE 06.01.04 Implement personal

and worksite safety rules and regulations

to maintain safe and healthful working

conditions and environments based on

OSHA-10 rules.

Y Y

MEASURE 06.02.01 Outline compliance

requirements of sanitation and health

inspections.Y Y

MEASURE 06.02.02 Show exemplary

appearance and hygiene. Y Y

MEASURE 06.02.03 Illustrate correct use

of knives and kitchen equipment. Y Y

MEASURE 06.02.04 Use protective

gloves and clothing. Y Y

MEASURE 06.02.05 Illustrate correct

food handling and production

techniques.Y Y

INDICATOR 06.02 Examine sanitation

procedures to ensure facility is in

compliance with health codes.

TOPIC 6: SAFETY, HEALTH, AND ENVIRONMENT – Understand the importance of safety, health, and environmental management systems and their importance to

organizational performance and regulatory compliance.

INDICATOR 06.01 Examine overall safety

procedures to maintain a safe work area.

Page 20 of 34










MEASURE 06.03.01 Identify causes of

food-borne illnesses and list various ways

these illnesses can be prevented. Y Y

MEASURE 06.03.02 Review Material

Safety Data Sheets (MSDS) and explain

their requirements in handling hazardous

materials. Discuss right-to-know laws.Y Y


cleaning and sanitizing procedures for

equipment and facilities.Y Y

MEASURE 06.03.04 Identify proper

methods of waste disposal and recycling. Y Y

MEASURE 06.03.05 List common causes

of typical accidents and injuries in the

foodservice industry.Y Y


appropriate emergency policies for

kitchen and dining room injuries. Y Y

Comment from Business/Industry: This is an

important issue; however, most companies have

procedures in place that are directed by a risk

management team. Must be OSHA compliant.

MEASURE 06.03.07 Describe appropriate

types and use of fire extinguishers used

in the foodservice area. Y Y

INDICATOR 06.03 Develop an

understanding of the basic principles of

sanitation and safety and be able to

apply them in the foodservice operations.

Reinforce personal hygiene habits and

food handling practices that protect the

health of the consumer.

Page 21 of 34










MEASURE 07.01.01 Demonstrate respect

relating to customers, associates, and

supervisors.Y Y

MEASURE 07.01.02 Contribute to the

team with ideas, suggestions, and effort. Y Y

MEASURE 07.01.03 Listen and respond

appropriately to team member

contributions.Y Y

MEASURE 07.01.04 Work collaboratively

with coworkers from other

backgrounds/cultures.Y Y

MEASURE 07.01.05 Resolve differences

for the benefit of the team. Y Y

MEASURE 07.01.06 Take responsibility

for share of tasks necessary to complete

a project.Y Y

MEASURE 07.01.07 Explain how

stereotypes and prejudices can impact

the working environment.Y Y

Comment from Business/Industry: Employees need

to treat everyone with respect.

MEASURE 07.01.08 Identify

employer/employee expectations.Y Y

Comment from Business/Industry: Essential for

producing and identifying future leaders. "This is

what I expect from you; what do you expect from

me?"

TOPIC 7: LEADERSHIP AND TEAMWORK - Use leadership in collaborating with others to accomplish productive organizational goals and objectives with an

awareness of cultural/global competence.

INDICATOR 07.01 Understand roles

within teams, work units, departments,

organizations, intro-organizational

systems, and the larger environment.

Identify how key organizational systems

affect organizational performance and

the quality of products and services.

Understand global context of industry

and careers.

Page 22 of 34










MEASURE 08.01.01 Identify ethical and

legal situations which occur in the

workplace.Y Y

MEASURE 08.01.02 Relate appropriate

response to legal/ethical infractions in

the workplace.Y Y

MEASURE 08.01.03 Describe ethics, and

explain their importance to the

restaurant and foodservice industry.Y Y

MEASURE 08.01.04 Describe the buyer's

role in a foodservice operation and

explain the importance of ethical

behavior to a buyer.

O Y

TOPIC 8: ETHICS AND LEGAL RESPONSIBILITIES –Know, understand, and model the importance of ethics, integrity, and legal responsibilities.

INDICATOR 08.01 Interpret ethical and

legal guidelines relating to job

performance to solve legal or ethical

issues.

Page 23 of 34










MEASURE 09.01.01 Outline a plan for

effective job search. O Y

MEASURE 09.01.02 Write a resume that

lists skills, competencies, achievements,

and experience.O Y

MEASURE 09.01.03 Read and complete a

job application form. O Y

MEASURE 09.01.04 List steps for an

effective job interview. O Y

MEASURE 09.01.05 Explain follow up

steps for a job interview. O Y

MEASURE 09.02.01 Develop a list of

workplace rules and regulations. O Y

MEASURE 09.02.02 Identify and give

examples of positive work attitudes. O Y

MEASURE 09.02.03 Make a list of

qualities of successful foodservice

employees.O Y

MEASURE 09.02.04 Identify hierarchy

within the organization. O Y

TOPIC 9: CAREER DEVELOPMENT, EMPLOYABILITY, AND CITIZENSHIP –Attend to personal health and financial well-being. Know and understand the importance of

employability skills. Plan education and career paths aligned to personal goals and employability goals. Act as a responsible and contributing citizen and

employee.

INDICATOR 09.01 Summarize steps

needed to obtain a job in the restaurant

and foodservice industry.

INDICATOR 09.02 Summarize steps

needed to retain a job in the restaurant

and foodservice industry.

Page 24 of 34










MEASURE 09.03.01 List various types of

foodservice operations. O Y

MEASURE 09.03.02 Identify skills needed

by foodservice professionals. O Y

MEASURE 09.03.03 Describe major

duties/tasks for each job option. O Y

MEASURE 09.04.01 Define hospitality

and the philosophy of the hospitality

industry.Y Y

MEASURE 09.04.02 Describe the various

cuisines and contributions of leading

culinarians. O O

Comment from Business/Industry: Secondary level--

not necessary to know "leading culinarians." More

important to study ethnic cuisines, for example.

MEASURE 09.04.03 Identify professional

organizations and trade periodicals

within the industry; explain purposes and

benefits.

O Y

Comment from Business/Industry: Again, at

Secondary, not necessary.

MEASURE 09.04.04 Evaluate career

opportunities through participation in

field trips and guest speakers in class. Y Y

INDICATOR 09.03 Examine jobs available

within the various types of restaurants

and foodservice operations to assess

career opportunities.

INDICATOR 09.04 Develop an

understanding of the hospitality industry

and career opportunities in the field.

Become familiar with the organizational

structure and basic functions of

departments within hospitality and

foodservice establishments.

Page 25 of 34










MEASURE 10.01.01 Define baking terms.Y Y

Comment from Business/Industry: These are for a

specialty field.

MEASURE 10.01.02 Identify equipment

and utensils used in baking and discuss

proper use and care. O Y

MEASURE 10.01.03 Demonstrate proper

selection of equipment and utensils for

specific application.O Y

MEASURE 10.01.04 Identify ingredients

used in baking. Y Y

MEASURE 10.01.05 Demonstrate proper

scaling and measurement techniques. Y Y

MEASURE 10.01.06 Apply basic math

skill to recipe conversions. Y Y

MEASURE 10.01.07 Describe properties

and list function of various ingredients. Y Y

SUBTOPIC 10.01: BASIC BAKING - Apply the fundamentals of baking science to the preparation of a variety of products. Use and care for equipment normally

found in the commercial bakeshop or baking area.

TOPIC 10: TECHNICAL LITERACY – Apply technical knowledge and skills required to pursue careers in a specific career cluster and/or career pathway.

Page 26 of 34










MEASURE 10.02.01 Demonstrate knife

skills, hand tool and equipment

operation, emphasizing proper safety

techniques.

Y Y

MEASURE 10.02.02 Identify the

parts/components of a recipe. Y Y

MEASURE 10.02.03 Describe and follow

a standardized recipe. Y Y

MEASURE 10.02.04 Outline the

procedures for writing a standardized

recipe.O O

MEASURE 10.02.05 Define and

demonstrate moist-heat, dry-heat, and a

combination of these cooking methods

and their application to various foods.Y Y

MEASURE 10.02.06 Develop skills in

producing a variety of dairy products. Y Y

SUBTOPIC 10.02: FOOD PREPARATION - Develop skills in knife, tool and equipment handling and apply principles of food preparation to produce a variety of food

products.

Page 27 of 34










MEASURE 10.03.01 List basic menu

planning principles. O YComment from Business/Industry: Some of these

would be in four-year program.

MEASURE 10.03.02 Identify principles of

menu layout and design. O Y

MEASURE 10.03.03 Create menu item

descriptions following established truth-

in-menu guidelines.O Y

MEASURE 10.03.04 Apply principles of

nutrition to menu development. O Y

MEASURE 10.03.04 Determine menu

prices utilizing proper cost controls and

appropriate technology.O Y

MEASURE 10.03.05 Plan a variety of

menus, e.g., a la carte, cycle, ethnic,

holiday, banquet, reception and buffet. O Y

MEASURE 10.03.06 Develop a menu

layout for a foodservice operation. O Y

MEASURE 10.03.07 Discuss the

availability of Food and Seasonal Menus. O Y

MEASURE 10.03.08 Discuss Menu

Planning resources (Internet, professional

and vendors).O Y

SUBTOPIC 10.03: MENU PLANNING - Apply the principles of menu planning and layout to the development of menus for a variety of types of facilities and service.

Page 28 of 34










MEASURE 10.04.01 Identify current

USDA principles and food groups. Y Y

MEASURE 10.04.02 List the nutrient

contributions of each food group. Y Y

MEASURE 10.04.03 Discuss the areas for

dietary guidelines and make

recommendations.Y Y

MEASURE 10.04.04 Develop and

evaluate recipes and menus using dietary

guideline recommendations, food guides

and food labels.

Y Y

MEASURE 10.04.05 Discuss

characteristics, functions and best

sources of each of the major nutrients

with awareness of dietary guidelines and

healthy menu options.

Y Y

SUBTOPIC 10.04: NUTRITION - Describe the characteristics, functions, and food sources of the major nutrients and how to maximize nutrient retention in food

preparation and storage. Apply the principles of nutrient needs throughout the life cycle to menu planning and food preparation.

Page 29 of 34










MEASURE 10.05.01 Discuss the flow of

goods in a foodservice operation. Y Y

MEASURE 10.05.02 Discuss how Hazard

Analysis Critical Control Processes

(HACCP) are addressed in the purchasing,

receiving, storing, and issuing

procedures.

O Y

MEASURE 10.05.03 Describe formal and

informal purchasing methods. O Y

MEASURE 10.05.04 Analyze market

fluctuations and product cost. O Y

MEASURE 10.05.05 Explain regulations

for inspecting and grading of meats,

poultry, seafood, eggs, dairy products,

fruits and vegetables.O Y

MEASURE 10.05.06 Outline yield and

quality grades and National Association

of Meat Purveyors (NAMP) specifications

for meats.

O Y

MEASURE 10.05.07 Outline the

objectives of the purchasing function in a

foodservice operation.O Y

MEASURE 10.05.08 List the types of

goods and service that a foodservice

operation might buy.O Y

SUBTOPIC 10.05: PURCHASING AND RECEIVING - Understand the overall concept of purchasing and receiving practices in quality foodservice operations. Apply

knowledge of quality standards and regulations governing food products to the purchasing function. Receive and store food and non-food items properly.

Page 30 of 34










MEASURE 10.05.09 List factors that

affect food prices. O Y

MEASURE 10.05.10 List proper

procedures for receiving deliveries. O Y

MEASURE 10.05.11 List proper

procedures for storing food and supplies. O Y

MEASURE 10.05.12 Describe inventory

systems. O Y

MEASURE 10.05.13 Explain the

difference between perishable and

nonperishable food items.O Y

Page 31 of 34










MEASURE 10.06.01 Demonstrate the

general rules of table settings and

service.Y Y

MEASURE 10.06.02 Discuss service

methods such as banquets, buffets and

catering and a la carte.Y Y

MEASURE 10.06.03 Describe the

functions of dining service personnel. Y Y

MEASURE 10.06.04 Discuss procedures

for processing guest checks using current

technology.Y Y

MEASURE 10.06.05 Demonstrate an

understanding of guest service and

customer relations, including handling of

difficult situations and accommodations

for the disabled.

Y Y

MEASURE 10.06.06 Explain inter-

relationships and work flow between

dining room and kitchen operations.Y Y

MEASURE 10.06.07 Discuss sales

techniques for service personnel

including menu knowledge and

suggestive selling.

Y Y

SUBTOPIC 10.06: DINING ROOM SERVICE - Perform dining room service functions using a variety of types of service. Demonstrate an understanding of quality

customer service.

Page 32 of 34










MEASURE 10.06.08 Demonstrate an

awareness of insurance regulations, laws,

and procedures related to responsible

alcohol service.

O O

REFERENCES:

• American Culinary Federation Education Foundation. Required Knowledge & Skill Competencies for Cooking Programs - Degree Programs. (2010).

http://www.bic.edu/assets/uploads/managed/default/docs/acf/2010culinaryartscompetenciesdegree.pdf

• Career Clusters Initiative. HT - Restaurants and Food and Beverage Services. (2007).

http://www.careertech.org/career-clusters/resources/clusters/hospitality.html 9/7/2011.

• Minnesota Career and Technical Education, Minnesota State Colleges & Universities and Minnesota Department of Education (2012).

Page 33 of 34

Technical Skill Assessment Blueprint 7/1/2012



SECONDARYPOST-

SECONDARY

BUSINESS &

INDUSTRY

% of

Assessment

↓

% of

Assessment

↓

% of

Assessment

↓

TOPIC

1

ACADEMIC FOUNDATIONS: Achieve additional academic knowledge and skills

required to pursue the full range of career and education opportunities within a

career cluster and/or career pathway.22% 6% 6%

TOPIC

2

COMMUNICATIONS - Communicate clearly and effectively with reason including

technical terminology and information. 10% 10% 15%

TOPIC

3

PROBLEM-SOLVING AND CRITICAL THINKING - Utilize critical thinking skills to make

sense of problems and persevere in solving them. Employ valid, reliable research

strategies. Demonstrate creativity and innovation. 10% 10% 14%

TOPIC

4

TECHNOLOGY APPLICATIONS - Use technology to enhance productivity.5% 4% 4%

TOPIC

5

ORGANIZATIONAL AND GLOBAL SYSTEMS – Understand the environmental, social,

and economic impacts of decisions within an organization. Understand global

context of industries and careers. 5% 4% 4%

TOPIC

6

SAFETY, HEALTH, AND ENVIRONMENT – Understand the importance of safety,

health, and environmental management systems and their importance to

organizational performance and regulatory compliance. 15% 9% 12%

TOPIC

7

LEADERSHIP AND TEAMWORK - Use leadership in collaborating with others to

accomplish productive organizational goals and objectives with an awareness of

cultural/global competence.7% 8% 10%

TOPIC

8

ETHICS AND LEGAL RESPONSIBILITIES –Know, understand, and model the

importance of ethics, integrity, and legal responsibilities. 3% 4% 4%

TOPIC

9

CAREER DEVELOPMENT, EMPLOYABILITY, AND CITIZENSHIP –Attend to personal

health and financial well-being. Know and understand the importance of

employability skills. Plan education and career paths aligned to personal goals and

employability goals. Act as a responsible and contributing citizen and employee. 3% 5% 6%

TOPIC

10

TECHNICAL LITERACY – Apply technical knowledge and skills required to pursue

careers in a specific career cluster and/or career pathway. 20% 40% 25%

100% 100% 100%

An "assessment blueprint" is a document that indicates the knowledge and skills that will be

covered in an assessment instrument and the percentage of the assessment that will be devoted

to each area of knowledge and skills. The Minnesota assessment blueprints will be used to

review the appropriateness of existing assessments by determining how closely those

assessments match up to what the Hospitality and Tourism Restaurants and Food/Beverage

Services career pathway working groups have determined should be assessed. The assessment

blueprints can also be used to guide the development of new assessments where suitable third-

party assessments do not exist.

Page 34 of 34

Minnesota Program of Study

Hospitality and Tourism: Restaurants and Food/Beverage Services

Career Pathway Plan of Study for ►Learners ►Parents ►Counselors ►Teachers/Faculty

EDU

CA

TIO

N

LEV

ELS

GR

AD

E

English/

Language ArtsMath Science

Social Studies/

Sciences

Other Required Courses

Other Electives

Recommended Electives

Learner Activities

*Career and Technical Courses

and/or Degree Major Courses for

Restaurants and Food/Beverage Services

Pathway

SAMPLE

Occupations Relating

to This Pathway

9

English/

Language Arts I

Algebra I or

Geometry

Earth or Life or

Physical Science

Government &

Citizenship/

Geography

• Introduction to Hospitality and

Tourism

• Information Technology

Applications

10English/

Language Arts II

Geometry or

Algebra II

Biology U.S. History • Hospitality/Restaurants and

Food/Beverage Services

11

English/

Language Arts III

Algebra II or

Statistics &

Probability

Chemistry or

Physics

World History • Restaurants and

Food/Beverage Management

College Placement Assessments-Academic/Career Advisement Provided

12

English/

Language Arts IV

Math Elective (i.e.,

CTE Math

Equivalent)

Science Elective

(i.e., Food Science)

Economics (Ag.

Ed./ Bus. Ed./

Social Studies)

• Marketing for Hospitality and

Tourism

• Hospitality and Tourism

Internship

Articulation/Dual Credit Transcripted-Postsecondary courses may be taken/moved to the secondary level for articulation/dual credit purposes.

Year

1

• Overview of Restaurants and

Food/Beverage Services

• Food/Beverage Management

Year

2

• Food Service Production and

Operations

• Food Safety and Sanitation for

the Food Service Industry

Year

3

• Continue Courses in the Area of

Specialization

Year

4

• Complete Restaurants and

Food/Beverage Services Major

(4-Year Degree Program)

This Career Pathway Plan of Study (based on the Restaurants and Food/Beverage Services Pathway of the Hospitality and Tourism Career Cluster) can serve as a guide, along with other career planning

materials, as learners continue on a career path. Courses listed within this plan are only recommended coursework and should be individualized to meet each learner’s educational and career goals. *This

Plan of Study, used for learners at an educational institution, should be customized with course titles and appropriate high school graduation requirements as well as college entrance requirements.

PO

STSE

CO

ND

AR

Y

Management Level

►Caterer

►Catering and Banquets Manager

►Executive Chef

►Food and Beverage Manager

►General Manager

►Kitchen Manager

►Maître d’

►Restaurant Owner

►Services Manager

.

Skill Level

►Baker

►Bartender

►Brewer

►Pastry and Specialty Chefs

►Restaurant Server

►Wine Steward

.

Entry Level

►Banquet Server

►Banquet Set-Up Employee

►Bus Person

►Cocktail Server

►Counter Server

►Host

►Kitchen Steward

►Line Cook

►Restaurant Server

►Room Service Attendant

Interest Inventory Administered and Plan of Study Initiated for all Learners

Continue courses in the area of specialization.

All plans of study should

meet local and state high

school graduation

requirements and college

entrance requirements.

Certain local student

organization activities are

also important including

public speaking, record

keeping and work-based

experiences.

All plans of study need to

meet learners’ career goals

with regard to required

degrees, licenses,

certifications or journey

worker status. Certain

local student organization

activities may also be

important to include.

SEC

ON

DA

RY

Required Transfer Curriculum Goals Determined by Local College Program in

College Year 1 and Year 2 - Goal 1: Communication; Goal 2: Critical

Thinking/Problem-Solving; Goal 3: Natural Science; Goal 4:

Mathematical/Logical Reasoning; Goal 5: History and the Social and Behavior

Sciences; Goal 6: The Humanities and the Arts; Goal 7: Human Diversity; Goal

8: Global Perspective; Goal 9: Ethical and Civic Responsibility; Goal 10: People

and the Environment

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