§130.255. Advanced Culinary Arts (Two Credits), Adopted 2015.

(b) Introduction

  • (3) Advanced Culinary Arts will extend content and enhance skills introduced in Culinary Arts by in-depth instruction of industry-driven standards in order to prepare students for success in higher education, certifications, and/or immediate employment.
  • (4) Students are encouraged to participate in extended learning experiences such as career and technical student organizations and other leadership or extracurricular organizations.

(c) Knowledge and skills

  • (1) The student demonstrates professional standards/employability skills as required by business and industry. The student is expected to:
    • (A) model effective oral and written communication;
    • (B) practice professional grooming and hygiene standards;
    • (C) exercise punctuality and time-management skills;
    • (D) demonstrate effective teamwork and leadership; and
    • (E) employ initiative, adaptability, and problem-solving techniques in practical applications.
  • (2) The student researches, analyzes, and designs a path to achieve career goals. The student examines jobs available in the food service industry and accesses career opportunities. The student is expected to:
    • (D) create and update a career portfolio.
  • (4) The student evaluates global cuisines, including the culture, history, and indigenous ingredients to create international recipes. The student is expected to:
    • (A) replicate advanced moist and dry cooking techniques from global cuisines such as American regional, Latin American, European, Mediterranean, Middle Eastern, and Asian;
    • (B) synthesize indigenous ingredients from global cuisine to create innovative dishes; and
    • (C)justify the connection of flavor, texture, visual appeal, taste, and customer satisfaction on product development.
  • (5) The student demonstrates an understanding of sustainability in the restaurant industry and its local and global effect. The student is expected to:
    • (A) evaluate practices for water and energy conservation across the food service industry;
    • (B) identify waste management options to promote sustainability; and
    • (C) evaluate current sustainable food practices.
  • (8) The student demonstrates comprehensive knowledge of fruits, vegetables, grains, herbs, spices, and other dry goods as related to presentation, flavor, texture, visual appeal, taste, and customer satisfaction and establishes quality standards. The student is expected to:
    • (A) compare types of commonly available produce;
    • (B) identify factors contributing to cost and quality such as seasonality, market volatility, and transportation;
    • (C) compare and contrast forms and use of produce such as fresh, frozen, canned, dried, and other classifications;
    • (D) model appropriate cooking methods for produce; and
    • (E) evaluate the effects of cooking methods on produce.
  • (14) The student demonstrates and practices the basic procedures for the production of chocolate, sugars, confections, and sauces. The student is expected to:
    • (A) differentiate between the types of advanced confections;
    • (B) model methods of preparation in each type of confection;
  • (15)The student evaluates nutrition concepts as they affect health and wellness, marketing, and menu planning. The student is expected to:
    • (A) analyze the role of carbohydrates, vitamins, minerals, proteins, and fats as they relate to food choices; and
    • (B) research and develop menus for populations with dietary requirements or restrictions.
  • (16) The student analyzes the components of cost controls in a food service operation and develops a plan to manage cost. The student is expected to:
    • (A) differentiate between the major costs in food service such as food, beverage, and labor costs;
    • (B) validate the effect of controlling costs on the success of a food service operation;
    • (C) compare and contrast the concept of fixed costs, variable costs, and controllable costs; and
    • (D) compare and contrast the relationship between inventory management and cost control in food service operations.

Source: The provisions of this §130.255 adopted to be effective August 28, 2017, 40 TexReg 6601.