Appendix A - Cafeteria Training 11 and 12

Safety, Sanitation, and Equipment

It is expected that students will:

Grade 11	Grade 12
use commercial kitchen tools and equipment in a safe manner operate and maintain a working environment in accordance with Ministry of Health and Workers' Compensation Board standards obtain FOODSAFE Level I certification demonstrate an understanding of the relationship between personal hygiene and safe food handling	demonstrate proficient use of commercial kitchen tools and equipment evaluate their working environment in accordance with Ministry of Health and Workers' Compensation Board standards describe relationships between personal hygiene and public safety demonstrate safe food-handling techniques

It is expected that students will:

Grade 11

Grade 12

describe the organization and operation of a food-service operation
use appropriate commercial food-service terminology
use metric, imperial, and American systems of measurement
demonstrate an ability to read and comprehend recipes
describe cooking and baking principles
describe how principles of nutrition can be used in food preparation
describe principles of purchasing, receiving, storage, and waste management in a food-service operation

demonstrate an understanding of ways to convert recipes from one system of measurement to another
develop a range of menus based on social trends, dietary needs, and cultural influences
demonstrate an understanding of receiving, storage, and inventory control
explain and use appropriate commercial food-service terminology
describe principles of protein, starch, and vegetable cooking

It is expected that students will:

Grade 11

Grade 12

demonstrate skills necessary to prepare foods in a hot-food station, cold-food station, and baking station
demonstrate techniques required in:
preparation of stocks, soups, and sauces
preparation of pasta, rice, and vegetables
preparation of baked goods
preparation of salads and sandwiches
protein cooking, when preparing meat, poultry, and eggs
use effective time-management principles while preparing food
apply principles of portion and quality control

demonstrate proficiency while preparing foods in a hot-food station, cold-food station, and baking station
demonstrate techniques required in:
protein cooking, when preparing meat, fish, poultry, dairy products, and seafood
starch cooking, when preparing grains and legumes
short-order cooking, when preparing hot and cold sandwiches, salads, and hors d'oeuvres
preparation of desserts and baked goods
garnishing and food presentation
apply principles of portion, quality, and cost control
use time effectively

It is expected that students will:

Grade 11

Grade 12

identify and evaluate factors that affect the food-service industry
serve food and beverages in a professional manner
describe career opportunities in the food-service industry
describe skills, attitudes, and behaviours necessary for employment in the food-service industry
demonstrate an understanding of employment issues related to the food-service industry

propose appropriate strategies for handling customer relations
evaluate career opportunities in the food-service industry
demonstrate skills, attitudes, and behaviours necessary for employment in the food-service industry
demonstrate an understanding of social, financial, and environmental issues related to the food-service industry
critique food presentation in a commercial setting
develop a plan to promote a food product

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Revised: September 23, 1998