120508 Institutional Food Worker - DCTS

Unit/Standard Number

High School Graduation Years 2020, 2021 and 2022

Institutional Food Worker

CIP 12.0508

Task Grid

Proficiency Level

Achieved:

(X) Indicates

Competency

Achieved to Industry

Proficiency Level

Secondary Competency Task List

100

101

102

103

104

105

106

107

108

109

110

111

SAFETY AND SANITATION PROCEDURES

Wear appropriate apparel in the food preparation area.

RESERVED

Lift and carry heavy objects.

List causes/preventions of accidents and injuries in the food service industry.

Follow emergency procedures for injuries and accidents.

Use fire extinguishers in the food service area.

RESERVED

RESERVED

RESERVED

Review Safety Data Sheets (SDS), explain their requirements in handling hazardous materials, and describe personal protective equipment.

Describe and apply ServSafe certification requirements.

200

201

202

203

204

205

206

207

208

209

210

RESERVED

RESERVED

RESERVED

RESERVED

RESERVED

RESERVED

RESERVED

RESERVED

RESERVED

RESERVED

RESERVED

300

301

302

303

304

305

306

THE FOOD INDUSTRY

RESERVED

RESERVED

Identify professional organizations within the industry.

Investigate career opportunities in the foodservice industry.

Examine the kitchen brigade system.

Define hospitality and the importance of quality customer service.

400

PURCHASING, RECEIVING AND STORAGE

Revised October 2018

1

Unit/Standard Number

High School Graduation Years 2020, 2021 and 2022

Institutional Food Worker

CIP 12.0508

Task Grid

401

402

403

404

405

Follow procedures for purchasing, receiving and storing of foodservice supplies.

Label food service products for storage.

RESERVED

Inventory foodservice supplies.

RESERVED

500

501

502

503

504

505

506

507

508

509

510

511

512

513

GARDE MANGER (COLD FOOD PREPARATION)

RESERVED

RESERVED

Create cold food plate presentations and displays.

Prepare garnishes.

Prepare cold hors d'oeuvres, canap¨¦s, and appetizers.

Prepare cold sandwiches.

RESERVED

Identify and prepare various categories and types of dishes using cheese.

RESERVED

Identify and prepare various categories and types of salads.

RESERVED

Prepare various salad dressings.

Set-up, maintain, and breakdown salad bars.

600

601

602

603

604

605

KNIFE SKILLS

Identify parts of a knife.

Perform various knife cuts.

RESERVED

Sharpen and hone knives.

Identify various types of knives and their uses.

700

701

702

703

704

705

706

FOODSERVICE TOOLS AND EQUIPMENT

Operate and clean/sanitize large equipment.

RESERVED

Operate and clean/sanitize small equipment.

RESERVED

RESERVED

RESERVED

Revised October 2018

Proficiency Level

Achieved:

(X) Indicates

Competency

Achieved to Industry

Proficiency Level

2

Unit/Standard Number

High School Graduation Years 2020, 2021 and 2022

Institutional Food Worker

CIP 12.0508

Task Grid

707

708

709

710

711

712

713

714

715

716

717

718

RESERVED

RESERVED

RESERVED

RESERVED

RESERVED

RESERVED

RESERVED

RESERVED

RESERVED

RESERVED

Pass safety tests for all equipment.

Identify and use hand tools and smallwares.

800

801

802

803

804

805

STANDARDIZED RECIPES AND MEASUREMENT

Prepare food following standardized recipes within industry time limits.

RESERVED

RESERVED

Cite US Standard weight and volume measurement equivalencies.

Measure ingredients using US Standard weight and volume.

900

901

902

903

904

905

906

907

NUTRITION

RESERVED

Investigate current dietary guidelines.

Interpret food labels in terms of the portion size, ingredients, and nutritional value.

List major nutrients, their sources and functions.

RESERVED

Perform cooking techniques for maximum retention of nutrients.

Discuss current nutritional concerns, food allergies and dietary restrictions.

1000

1001

1002

1003

1004

1005

BREAKFAST FOODS

RESERVED

Prepare eggs using a variety of methods.

Prepare breakfast potatoes.

Prepare breakfast meats.

Prepare and cook breakfast batter products.

Revised October 2018

Proficiency Level

Achieved:

(X) Indicates

Competency

Achieved to Industry

Proficiency Level

3

Unit/Standard Number

High School Graduation Years 2020, 2021 and 2022

Institutional Food Worker

CIP 12.0508

Task Grid

Proficiency Level

Achieved:

(X) Indicates

Competency

Achieved to Industry

Proficiency Level

1006 Prepare hot breakfast cereals.

1007 RESERVED

1008 RESERVED

1100

1101

1102

1103

RESERVED

RESERVED

RESERVED

RESERVED

1200

1201

1202

1203

1204

1205

1206

VEGETABLES AND FRUITS

Identify vegetables and fruits and their various market forms.

Prepare vegetables and fruits using dry, moist, and combination methods.

List the factors to consider when preparing vegetables and fruits.

Follow the standards of quality for cooked vegetables.

RESERVED

Peel, cut and zest fruits and vegetables.

1300

1301

1302

1303

1304

PASTA, GRAINS AND POTATOES

Prepare pasta, grains and potatoes using dry, moist, and combination cooking methods.

RESERVED

RESERVED

Follow the standards of quality for pasta, grain and potato dishes.

1400

1401

1402

1403

1404

1405

RESERVED

RESERVED

RESERVED

RESERVED

RESERVED

RESERVED

1500

1501

1502

1503

1504

RESERVED

RESERVED

RESERVED

RESERVED

RESERVED

Revised October 2018

4

Unit/Standard Number

High School Graduation Years 2020, 2021 and 2022

Institutional Food Worker

CIP 12.0508

Task Grid

1505

1506

1507

1508

RESERVED

RESERVED

RESERVED

RESERVED

1600

1601

1602

1603

1604

1605

SEASONING AND FLAVORING

Identify herbs, spices, seasonings and condiments and their market forms.

RESERVED

RESERVED

Use seasonings, herbs, spices, seasoning and condiments.

Evaluate foods for proper seasoning and flavor balance.

1700

1701

1702

1703

1704

1705

1706

STOCKS, SOUPS AND SAUCES

Prepare and evaluate a variety of stocks.

Prepare and evaluate a variety of mother sauces and small/derivative sauces.

Prepare and evaluate types of soups.

RESERVED

Prepare thickening agents for sauces and soups.

RESERVED

1800

1801

1802

1803

1804

1805

1806

1807

MEATS, POULTRY, AND SEAFOOD

Fabricate retail meat cuts and their sources.

RESERVED

Determine cooking techniques for retail cuts of meat, poultry and seafood.

Prepare meat, poultry, and seafood recipes using dry, moist, and combination cooking techniques.

Check for degrees of doneness.

Fabricate poultry.

Fabricate seafood.

1900

1901

1902

1903

1904

1905

BAKING & PASTRY SKILLS

RESERVED

RESERVED

Identify the factors influencing the quality of baked products.

RESERVED

Prepare a variety of quick breads.

Revised October 2018

Proficiency Level

Achieved:

(X) Indicates

Competency

Achieved to Industry

Proficiency Level

5

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