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ProStart 2
Curriculum Essentials
Document
Boulder Valley School District
Department of CTEC
August 2015
Introduction
About ProStart : Learning to succeed
®
What ProStart is.
ProStart is a nationwide, two-year high school program that unites the classroom and industry to develop
the best and brightest talent into tomorrow’s restaurant and foodservice leaders.
Why ProStart matters.
The restaurant industry is expected to add 1.3 million jobs over the next decade, with employment
reaching 14 million by 2021. That includes an 11%-plus growth in management positions.
But ProStart is answering the challenge. It’s already working for 90,000 students in more than 1,700
schools across 47 states with additional programs in Guam and U.S. Military bases. Five years after
earning the ProStart National Certificate of Achievement and competing in the National ProStart
Invitational, 81 and 78 percent of students, respectively, are still studying and/or working in the industry.
Who ProStart benefits.
ProStart is an excellent career starter for high school students, an exciting teaching opportunity for
educators, a truly rewarding experience for ProStart Coordinators, a chance to share practical knowledge
for mentors, and a smart investment in the future for ProStart partners.
How ProStart comes together.
Our students, educators, state restaurant association ProStart Coordinators, mentors and corporate
partners all play a vital role in the success of ProStart.
For further details regarding the ProStart program access the National Restaurant Association Education
Fund at http://prostart.restaurant.org/ or www.goprostart.org

Program Overview

The Student Experience
Learn more about the program and what ProStart students will experience.

Industry Involvement
Learn how industry leaders can contribute by offering mentored work experience or by
becoming a partner.

Success Stories
Read about students, educators and mentors who helped make a difference with the ProStart
program

In the News
See how ProStart has recently made the news
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ProStart 2 Overview
Course Description
This is another year-long college prep course developed by
the National Restaurant Education Association for students
interested in going into the restaurant or hospitality and
lodging fields. Students will develop advanced skills for the
restaurant and hospitality industry. Students will have the
opportunity for paid work experience outside of school time,
mentoring with chefs or in the tourism industry for the entire
year. Students will refine their culinary and business skills
in the areas of restaurant, cuisine, hotel management,
marketing, cost control, purchasing and inventory,
sustainability and explore global cuisines. At the
conclusion, students will be able to sit for the National
Restaurant exam and will be eligible for several
scholarships for students going onto post-secondary
experience. Students will be able to enter the industry in
the above entry-level positions.
Topics at a Glance
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Breakfast Foods and Sandwiches
Nutrition
Student CTSO: FCCLA
Purchasing, cost control and Inventory
Salads and Garnishing
Meat Poultry and Seafood
Marketing
Sustainability in the Restaurant Industry
Global Cuisine: The Americas
Global Cuisine: Europe, the Mediterranean,
Middle East, Asia
Assessments
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Assessment
Projects, portfolio,
Notebook
Standard assessments
Performance rubric/labs
Enrichment opportunities include: industry related field
trips, volunteer and job shadow experiences, guest
speakers, as well as culinary and hospitality competitions.
Prepared Graduates
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The preschool through twelfth-grade concepts and skills that all students who complete the
Colorado education system must master to ensure their success in a postsecondary and workforce
setting.
1. CTE Essential Skills: Academic Foundations
ESSK.01: Achieve additional academic knowledge and skills required to pursue the full range of
career and postsecondary education opportunities within a career cluster.
Prepared Graduate Competencies in the CTE Essential Skills standard:
 Complete required training, education, and certification to prepare for employment in a
particular career field
 Demonstrate language arts, mathematics, and scientific knowledge and skills required to
pursue the full range of post-secondary and career opportunities
2. CTE Essential Skills: Communications Standards
ESSK.02: Use oral and written communication skills in creating, expressing, and interrupting
information and ideas, including technical terminology and information
Prepared Graduate Competencies in the CTE Essential Skills standard:
 Select and employ appropriate reading and communication strategies to learn and use
technical concepts and vocabulary in practice
 Demonstrate use of concepts, strategies, and systems for obtaining and conveying ideas
and information to enhance communication in the workplace
3. CTE Essential Skills: Problem Solving and Critical Thinking
ESSK.03: Solve problems using critical thinking skills (analyze, synthesize, and evaluate)
independently and in teams using creativity and innovation.
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Prepared Graduate Competencies in the CTE Essential Skills standard:
 Employ critical thinking skills independently and in teams to solve problems and make
decisions
 Employ critical thinking and interpersonal skills to resolve conflicts with staff and/or
customers
 Conduct technical research to gather information necessary for decision-making
4. CTE Essential Skills: Safety, Health, and Environmental
ESSK.06: Understand the importance of health, safety, and environmental management systems in
organizations and their importance to organizational performance and regulatory compliance
Prepared Graduate Competencies in the CTE Essential Skills standard:
 Implement personal and jobsite safety rules and regulations to maintain safe and helpful
working conditions and environment
 Complete work tasks in accordance with employee rights and responsibilities and
employers obligations to maintain workplace safety and health
5. CTE Essential Skills: Leadership and Teamwork
ESSK.07: Use leadership and teamwork skills in collaborating with others to accomplish
organizational goals and objectives
Prepared Graduate Competencies in the CTE Essential Skills standard:
 Employ leadership skills to accomplish organizational skills and objectives
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6. CTE Essential Skills: Employability and Career Development
ESSK.09: Know and understand the importance of employability skills; explore, plan, and
effectively manage careers; know and understand the importance of entrepreneurship skills
Prepared Graduate Competencies in the CTE Essential Skills standard:
 Identify and demonstrate positive work behaviors and personal qualities needed to be
employable
 Develop skills related to seeking and applying for employment to find and obtain a
desired job

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Develop Work Place Competency Technical Writing Skills
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COLORADO COMMUNITY COLLEGE SYSTEM CAREER & TECHNICAL EDUCATION TECHNICAL STANDARDS
REVISION & ACADEMIC ALIGNMENT PROCESS
Colorado’s 21st Century Career & Technical Education Programs have evolved beyond the historic
perception of vocational education. They are Colorado’s best kept secret for:
• Relevant & rigorous learning
• Raising achievement among all students
• Strengthening Colorado’s workforce & economy
Colorado Career & Technical Education serves more than 116,000 Colorado secondary students annually
through 1,200 programs in 160 school districts, 270 High Schools, 8 Technical Centers, 16 Community
Colleges & 3 Technical Colleges. One of every three Colorado high school students gains valuable
experiences by their enrollment in these programs.
ALIGNMENT REQUIRED BY SB 08-212
22-7-1005. Preschool through elementary and secondary education - aligned standards adoption - revisions.
2(b): In developing the preschool through elementary and secondary education standards, the State
Board shall also take into account any Career & Technical Education standards adopted by the
State Board for Community Colleges and Occupational Education, created in Section 23-60-104, C.R.S.,
and, to the extent practicable, shall align the appropriate portions of the preschool through
elementary and secondary education standards with the Career and Technical standards.
STANDARDS REVIEW AND ALIGNMENT PROCESS
Beginning in the fall of 2008, the Colorado Community College System conducted an intensive standards
review and alignment process that involved:
NATIONAL BENCHMARK REVIEW
Colorado Career & Technical Education recently adopted the Career Cluster and Pathway Model endorsed
by the United State Department of Education, Division of Adult and Technical Education. This model
provided access to a national set of business and industry validated knowledge and skill statements for 16
of the 17 cluster areas. California and Ohio provided the comparative standards for the Energy cluster
• Based on this review Colorado CTE has moved from program-specific to Cluster & Pathway based
standards and outcomes
• In addition, we arrived at fewer, higher, clearer and more transferrable standards, expectations and
outcomes.
COLORADO CONTENT TEAMS REVIEW
The review, benchmarking and adjusting of the Colorado Cluster and Pathway standards, expectations and
outcomes was through the dedicated work of Content Teams comprised of secondary and postsecondary
faculty from across the state. Participation by instructors from each level ensured competency alignment
between secondary and postsecondary programs. These individuals also proposed the draft academic
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alignments for math, science reading, writing and communication, social studies (including Personal
Financial Literacy) and post-secondary and workforce readiness (PWR.)
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ACADEMIC ALIGNMENT REVIEW
In order to validate the alignment of the academic standards to the Career & Technical Education
standards, subject matter experts in math, science, reading, writing and communication, and social
studies were partnered with career & technical educators to determine if and when a true alignment
existed.
CURRENT STATUS
• One set of aligned Essential skills to drive Postsecondary and Workforce Readiness inclusion in all Career
& Technical Education programs.
• 52 pathways with validated academic alignments
• 12 pathways with revised standards ready for alignment (currently there are no approved programs in
these pathways)
• 21 pathways where no secondary programming currently exists. Standards and alignments will be
developed as programs emerge.
• Available for review at: www.coloradostateplan.com/content_standards.htm
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Colorado Career & Technical Education Standards Academic Alignment Reference System
The Career & Technical Education standards have been organized by Career Cluster (17) and Pathway
(81). In addition, a set of “Essential Skills” was developed to ensure the Postsecondary and Workforce
Readiness within any cluster or pathway. These workforce readiness skills are applicable to all career
clusters and should form the basis of each CTE program.
Organization
Essential Skills
There exists a common set of knowledge and skills that are applicable to all students regardless of which
cluster or pathway they choose. This set of standards, is meant for inclusion in each program to enhance
the development of postsecondary and workforce readiness skills.
Career Cluster
A Career Cluster is a grouping of occupations and broad industries based on commonalities. The 17 Career
Clusters organize academic and occupational knowledge and skills into a coherent course sequence and
identify pathways from secondary schools to two- and four-year colleges, graduate schools, and the
workplace. Students learn in school about what they can do in the future. This connection to future goals
motivates students to work harder and enroll in more rigorous courses.
Career Pathway
Pathways are sub-groupings of occupations/career specialties used as an organizing tool for curriculum
design and instruction. Occupations/career specialties are grouped into Pathways based on the fact that
they require a set of common knowledge and skills for career success.
Prepared Completer Competency
This level targets the “big ideas” in each pathway. These are the competencies that all students who
complete a CTE pathway must master to ensure their success in a postsecondary and workforce setting.
Prepared Completer Competencies will not usually be “course” specific but grow with the student’s
progression through the sequence of courses.
Concept/Skill
The articulation of the concepts and skills that indicates a student is making progress toward being a
prepared completer. They answer the question: What do students need to know and be able to do?
Evidence Outcome
The indication that a student is meeting an expectation at the mastery level. How do we know that a
student can do it? Pathway Abbreviation (4 Letter)
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Academic Alignments
Academic alignments, where appropriate in Math, Reading, Writing and Communication, Science and
Social Studies (including Personal Financial Literacy) were defined by CTE and academic subject matter
experts using the following criteria:
• It was a point where technical and academic content naturally collided;
• The student must demonstrate adequate proficiency with the academic standard to perform the
technical skill; and
• It could be assessed for both academic and technical understanding.
Colorado’s CTE programs have had academic alignments dating back to the early 1990’s. While these
alignments resulted in an increase in academic focus in CTE programs, the reality is that a true
transformation in intentional teaching toward the academic standard was limited.
With these alignments comes a new expectation: If a CTE instructor is teaching a CTE concept that has an
identified alignment, they must also be intentional about their instruction of the academic standard. CCCS
will be providing professional development and instructional resources to assist with the successful
implementation of this new expectation. In addition, this expanded expectation will require increased
collaboration between CTE and academic instructors to transform teaching and learning throughout each
school.
For each set of Cluster and Pathway standards, the academic alignments have been included and are
separated by academic area. CCCS chose to align at the “Evidence Outcome” level. The aligned academic
evidence outcome follows the CTE evidence outcome to which it has been aligned. For a sample, see
Illustration A.
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The academic standard number used in the alignments matches the Colorado Department of Education
standards numbering convention.
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ProStart 2
RFBS.01
(CUL) Integrate knowledge, skills, and practices required for careers in food production and
services.
RFBS.01.02
(CUL) Demonstrate food safety and sanitation procedures.
RFBS.01.02.a
(CUL) Identify characteristics of major food borne pathogens, their role in causing
illness, foods involved in outbreaks, and methods of prevention.
RFBS.01.02.b
(CUL) Use the Hazard Analysis Critical Control Point (HACCP) and crisis
management principles and procedures during food handling processes to
minimize the risks of food borne illness.
RFBS.01.02.c
(CUL) Practice good personal hygiene/health procedures, including dental health
and weight management, and report symptoms of illness.
RFBS.01.02.d
(CUL) Demonstrate proper purchasing, receiving, storage, and handling of both
raw and prepared foods.
RFBS.01.02.e
(CUL) Demonstrate safe food handling and preparation techniques that prevent
cross contamination from potentially hazardous foods, between raw and ready-toeat foods, and between animal and fish sources and other food products.
RFBS.01.02.f
(CUL) Demonstrate safe and environmentally responsible waste disposal and
recycling methods.
RFBS.01.03
(CUL) Demonstrate industry standards in selecting, using, and maintaining food
production and food service equipment.
RFBS.01.03.a
(CUL) Operate tools and equipment following safety procedures and OSHA
requirements.
RFBS.01.03.b
(CUL) Maintain tools and equipment following safety procedures and OSHA
requirements.
RFBS.01.03.c
(CUL) Demonstrate procedures for cleaning and sanitizing equipment, serving
dishes, glassware, and utensils to meet industry standards and OSHA
requirements.
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RFBS.01.03.d
(CUL) Demonstrate procedures for safe and secure storage of equipment and
tools.
RFBS.01.03.e
(CUL) Identify a variety of types of equipment for food processing, cooking,
holding, storing, and serving, including hand tools and small ware.
RFBS.01.04
(CUL) Demonstrate menu planning principles and techniques based on standardized
recipes to meet customer needs.
RFBS.01.04.a
(CUL) Apply menu-planning principles to develop and modify menus.
RFBS.01.04.b
(CUL) Analyze food, equipment, and supplies needed for menus.
RFBS.01.05
(CUL) Demonstrate professional food preparation methods and techniques for all menu
categories to produce a variety of food products that meet customer needs.
RFBS.01.05.a
(CUL) Demonstrate professional skills in safe handling of knives, tools, and
equipment.
RFBS.01.05.b
(CUL) Demonstrate professional skill for a variety of cooking methods including
roasting, broiling, smoking, grilling, sautéing, pan frying, deep frying, braising,
stewing, poaching, steaming, and baking using professional equipment and
current technologies.
RFBS.01.05.c
(CUL) Utilize weights and measurement tools to demonstrate knowledge of
portion control and proper scaling and measurement techniques.
RFBS.01.05.d
(CUL) Apply the fundamentals of time, temperature, and cooking methods to
cooking, cooling, reheating, and holding of variety of foods.
RFBS.01.05.e
(CUL) Prepare various meats, seafood, and poultry using safe handling and
professional preparation techniques.
RFBS.01.05.g
(CUL) Prepare various fruits, vegetables, starches, legumes, dairy products, fats,
and oils using safe handling and professional preparation techniques.
RFBS.01.05.h
(CUL) Prepare sandwiches, canapés and appetizers using safe handling and
professional preparation techniques.
RFBS.01.05.i
(CUL) Prepare breads, baked goods and desserts using safe handling and
professional preparation techniques.
RFBS.01.05.j
(CUL) Demonstrate professional plating, garnishing, and food presentation
techniques.
RFBS.01.05.k
(CUL) Examine the applicability of convenience food items.
RFBS.01.05.l
RFBS.01.06
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(CUL) Demonstrate cooking methods that increase nutritional value, lower calorie
and fat content, and utilize herbs and spices to enhance flavor.
(CUL) Demonstrate implementation of food service management and leadership
functions.
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RFBS.01.06.a
(CUL) Apply principles of purchasing, receiving, issuing, and storing in food
service operations.
RFBS.01.06.b
(CUL) Practice inventory procedures including first in/first out concept, date
marking, and specific record keeping.
RFBS.01.06.c
(CUL) Implement marketing plan for food service operations
RFBS.01.06.d
(CUL) Apply principles of inventory management, labor cost and control
techniques, production planning and control, and facilities management to front
and back of the house operations.
RFBS.01.07
(CUL) Demonstrate the concept of internal and external customer service.
RFBS.01.07.b
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(CUL) Demonstrate quality services that meet industry standards in the food
service industry.
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GLOSSARY
Word
3-2-1 dough:
a la carte menu:
à point (ah PWAH) :
accompaniment salad:
additive:
adequate intakes (AIs)
advertising
Definition
Used for pies, this dough is made of three parts flour, two parts fat,
and one part water.
Menu that prices each item separately.
Point in cooking at which pressing the meat with the back of a form
yields a slight amount of "give"; any juices are colorless.
Also known as a side salad, this salad is served with the main course
of the meal.
Chemical that might occur naturally or be synthetic, but is chemically
identical to natural substances. Additives are added to food as a result
of processing, production, or packaging.
Similar to RDAs, AIs also identify daily intake levels for healthy
people. AIs are typically assigned when scientists don't have enough
information to set an RDA.
Paying to present or promote an operation's products, services, or
identity. Advertising can be conducted through multiple mediums.
advertising
Paying to present or promote an operation's products, services, or
identity. Advertising can be conducted through multiple mediums.
aesthetic
aesthetic
Aging
albumen
albumen
all-purpose flour
The way an operation looks and feels to the customers.
The way an operation looks and feels to the customers.
Between 48 and 72 hours that butchers hang meat to allow the
muscles to relax, which helps lengthen the muscle fibers and
increases the tenderness of the meat.
Between 48 and 72 hours that butchers hang meat to allow the
muscles to relax, which helps lengthen the muscle fibers and
increases the tenderness of the meat.
White part of an egg, which consists of protein and water.
White part of an egg, which consists of protein and water.
Flour that falls between pastry and bread flour in regard to texture.
all-purpose flour
Flour that falls between pastry and bread flour in regard to texture.
Aging
amino acids
andouille (an-DOO-ee)
antibiotic
apparel and branded merchandise
aquaculture
Archestratos
as-purchased (AP) method
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Chemical compounds that have special functions in the body,
including supplying nitrogen for growth and maintenance.
Pork sausage with a strong, smoky, garlicky taste.
Medicines that prevent bacterial infections.
An operation's name and/or logo on T-shirts or other garments,
mugs, pencils, stuffed animals, etc.
Production of seafood under controlled conditions.
Wrote around 330 BCE and produced one of the world's first
cookbooks.
Used to cost an ingredient at the purchase price before any trim or
waste is taken into account.
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average check method
average contribution margin
average sales per customer
baker's percentages
baking blind
baking powder
baking soda
barbecued
Bard
Base
basted egg
Bavarian creams
beverage costs
Bids
biscuit method
Bisque
black tea
Bloom
Body
Boning
bottom trawling
bouillabaisse (BOO-ya-base)
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(1) Menu pricing method in which managers divide the total revenue
by the number of seats, average seat turnover, and days open in one
year. (2) Way to price a menu in which the total revenue is divided by
the number of seats, average seat turnover, and days open in one
year.
Total contribution margin of all menu items ÷ Total number sold =
Average contribution margin.
Calculated by the total dollar sales divided by the total number of
customers.
Flour always has a proportion of 100 percent, and the percentages of
all other ingredients are calculated in relation to the flour.
Procedure for preparing a prebaked pie shell.
Versatile leavener that is a mixture of baking soda and an acid with
an inactive material, like starch.
Sodium bicarbonate; a chemical leavener that releases carbon
dioxide gas when mixed with a liquid and an acid.
Meat cooked with the heat of a fire, sometimes after a marinade,
spice rub, or basting sauce has been applied.
Technique in which the chef ties a layer of fat (bacon or pork fatback)
around a roast; used for meats that have little or no natural fat cover
in order to protect and moisten them during cooking.
Usually a layer of salad greens that line the plate or bowl in which a
salad will be served.
Egg that has been fried and then steamed in a covered pan.
Delicate creams made by combining three basic ingredients vanilla
sauce, gelatin, and whipped cream.
One of four main cost categories that a restaurant or foodservice
operation needs to effectively manage.
Specialized, written price lists created for the restaurant by a
supplier.
Instead of combining all the ingredients at once, rub or cut in the fat
into the flour until the mixture is mealy or bumpy in appearance. This
produces a stiff batter with a slightly chewier texture than that of
more cake-like items.
Soup made from lobster shells, extracting all the color and flavor
before straining them away.
Tea in which the leaves have been fermented.
White coating that sometimes appears on the surface of the
chocolate and indicates that some of the cocoa butter has melted and
then recrystallized on the surface.
Main ingredients of a salad.
Separating meat from bones.
Pulling trawls across the bottom of the sea floor, where the heavy
equipment scrapes against it.
French seafood stew made with assorted fish and shellfish, onions,
tomatoes, white wine, olive oil, garlic, saffron, and herbs.
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bound salad
A salad type in which salad ingredients such as meat, poultry, fish,
egg, or starch such as potato, pasta, or rice are cooked and then
"bound" with some type of heavy dressing such as mayonnaise.
Bread
Basic component of the sandwich, bread serves as an edible
container for the food inside and also provides bulk and nutrients.
bread flour
Strong flour that is used for making breads, hard rolls, and any
product that needs high gluten for a strong texture.
Previously abandoned industrial site that, once cleaned up, can be
repurposed for commercial businesses.
Cuts of uncooked, unseasoned red pepper that add color, but do
nothing to enhance flavor.
Amount of sales an operation is doing for a given time period.
Any alternative used to replace butter in a recipe. Examples include
margarine, olive oils, and soy-based oils.
Butchering technique in which a piece of meat is cut lengthwise
nearly in half so that it opens out and lies flat.
Vanilla and brown sugar added to caramel.
Person responsible for purchasing food items, beverages, and/or
equipment and supplies. An operation might have more than one
buyer.
Other species caught in some fishing gear in addition to the species
that is targeted in a given region.
Stimulant that occurs naturally in coffee and tea.
Style of cooking from the swamps and bayous of southwestern
Louisiana.
Flour with low gluten content; a very soft, smooth texture; and a
pure white color.
Lists all meals available at any time of day.
See kilocalorie.
Small, open-faced cold sandwich that is a type of hors d'oeuvre. They
usually are made from bread or toast cutouts, English muffins,
crackers, melba toasts, and tiny unsweetened pastry shells.
brownfield site
brunoise (BROON-wah)
business volume
butter substitute
butterflying
butterscotch-flavored sauce
Buyer
bycatch
caffeine
Cajun
cake flour
California menu
Calorie
canapé (CAN-uh-pay)
Capital
caramel sauce
caramelization
Assets that an operation has at its disposal.
Cooked sugar caramelized with butter.
Occurs whenever sugar is used as an ingredient in baked items; the
heat causes the sugar to turn a light brown (caramel) color.
carbohydrate
Body's main energy source; this type of nutrient provides the body
with four kilocalories of energy per gram of food eaten and helps the
body use protein and fat efficiently.
Diseases that affect the heart and blood vessels and include
hypertension, strokes, and heart attacks. Collectively, they are the
number one cause of death in the United States.
Paper menus for customers to use outside of the restaurant; door
hanger menus for hanging on doorknobs or handles.
Term for what occurs when heat absorbed during the cooking process
continues to cook food even after it's removed from the oven or
stovetop.
cardiovascular diseases
carryout and door hanger menus
carryover cooking
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cash position
cassoulet
cephalopods
certified organic
Amount of funds available to an operation at any given time.
Rich dish of beans and meat.
Shellfish with a single internal shell and tentacles.
Products that meet the requirements of their certifying organization.
The "certified organic" name applies to farming and processing
techniques that are simple, nontoxic, and sustainable. If a label is
USDA "certified organic," it will apply to these standards.
cha kaiseki
chalazae (kuh-LEY-zuh)
channel of distribution
Japanese cuisine centered around tea drinking.
Membranes that hold an egg yolk in place.
Particular businesses that buy and sell a product as it makes its way
from its original source to a retailer.
In French, "cooked flesh"; refers to specially prepared pork products,
including sausage, smoked ham, bacon, pâté, and terrine.
charcuterie
chocolate liquor
chocolate sauce
cholesterol
clarified butter
closed systems
closing inventory
club sandwich
coagulate
cocoa butter
cocoa powder
cold sandwich
Columbian Exchange
Comale
combination salad
communication mix
community relations
competitive position
complementary proteins
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Cocoa beans crushed into a paste that is completely unsweetened.
Family of sauces and syrups with cocoa or melted chocolate as the
base.
White, waxy substance produced in the liver that helps the body
carry out its many processes.
Butter that is created when the chef or manufacturer heats butter
and then removes milk solids and water.
Fish farms that recondition and reuse the water in the farm, which
doesn't need to be placed in or sometimes, even near a natural body
of water.
Inventory at the end of a given period.
Three slices of toasted bread spread with mayonnaise and filled with
an assortment of sliced chicken and/or turkey, ham, bacon, cheese,
lettuce, and tomato.
This is when a substance thickens and congeals.
Liquid from pressed cocoa liquor.
Solid from pressed cocoa liquor that is ground down.
Sandwich consisting of two slices of bread or two halves of a roll, a
spread, and a filling.
Named for explorer Christopher Columbus, the trading that took
place between the Roman Empire and Europe that brought many new
foods to Europe, such as tomatoes, peppers, and beans.
Round, flat griddle made of stone or earthenware.
Incorporates a combination of any of the four salad types green,
bound, vegetable, or fruit.
All the ways an operation actively tries to reach, or communicate,
with its desired customers.
Interacting with people in the local area to create awareness of and
trust for an operation.
Ability to attract customers and make a profit among other
operations offering similar products.
Two or more incomplete protein sources that together provide
adequate amounts of all the essential amino acids.
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complete proteins
complex carbohydrate
composed
composting
conservation
consommés (CON-suh-mays)
contemporary marketing mix
contribution margin
contribution margin method
controllable costs
controlled environment
conventional product
conversion factor
cooperative sales promotions
Cost
cost control
Coulis
couscoussiere
8/11/2015
Proteins that contain all the essential amino acids in the right
amount. Good sources of complete proteins are meat, poultry, fish,
eggs, and dairy products.
This energy source contains long chains that include many glucose
molecules. They are found in plant-based foods such as grains,
legumes, and vegetables. They provide a long-lasting source of
energy.
Type of green salad in which the ingredients are not mixed together
prior to plating.
Biological decomposition; a natural form of recycling that occurs
when organic material decomposes (or composts) to form organic
fertilizer.
The practice of limiting the use of a resource.
Rich, clarified stocks or broths.
Consists of the product-service mix, presentation mix, and
communication mix.
(1) Portion of dollars that a particular menu item contributes to
overall profits; (2) The marginal profit per unit sale.
(1) Menu pricing method that uses operation-wide data to determine
a dollar amount that must be added to each major menu item's food
cost. There are two steps to the formula (Total nonfood cost + Target
profit) ÷ Number of customers = Contribution margin, and
Contribution margin + Food cost = Menu price; (2) Way to price a
menu in which an operation must know the portion costs for each
item sold. An operation can determine the average contribution
margin needed to cover overhead and yield a desired profit at an
expected level of sales volume.
Costs subject to change based on how the operation is doing; the
operation has a certain amount of control in how it spends on these
aspects of the operation.
Environment in which food has been within the kitchen's control and
has been kept safe from cross-contamination and time-temperature
abuse.
Product grown using approved USDA and FDA agricultural methods.
The methods allow the use of certain fertilizers, pesticides, hormones,
and drugs that are recognized as safe. Most of the food in the
supermarket and from restaurant and foodservice suppliers comes
from conventional producers.
Number to multiply ingredients by in order to convert a recipe to
serve a different number of people. For example, if your chili recipe
serves eighty and you need to serve forty 40 ÷ 80 = 0.5. The
conversion factor is 0.5.
When two or more sponsors develop complementary promotions or
offer complementary promotion materials.
Price an operation pays out in the purchasing and preparation of its
products or the providing of its service.
A business's efforts to manage how much it spends.
Fruit sauce made from fresh berries or other fruits.
Specialized earthenware or glass cooking vessel used in Moroccan
cuisine.
BVSD Curriculum Essentials
24
creaming method
(1) Beating fat and sugar together in order to introduce air into a
batter as a leavener; (2) Process of mixing the fat and sugar together
to produce a very fine crumb and a dense, rich texture.
credit memo
Written record that ensures the vendor will credit the operation for a
rejected item.
Vanilla sauce for desserts.
Developed in the city of New Orleans in the homes of the rich French
and Spanish land owners. It is the blending of French grand cuisine
principles with the cooking techniques of the enslaved Africans and
then applied to local and imported foodstuffs and seasoning.
crème anglaise (krem an-GLAYZ)
Creole (KREE-ole)
crêpe (CRAPE or CREPP)
crew schedule
crustaceans
cuisine classique
Curdle
curdling
Curtido
cyclical menu
daily food cost sheets
dauphinoise potatoes
dead zones
deep-fried sandwich
demographic segmentation
demographics
dessert salads
deveining
diabetes mellitus
8/11/2015
Very thin pancake-type item with high egg content. The result is a
delicate, unleavened griddlecake.
Chart that shows employees' names and the days and times they are
supposed to work.
Shellfish with an outer skeleton and jointed appendage.
Later called "nouvelle cuisine (noo-vehl kwee-ZEEN)," this cuisine
developed as chefs in the late twentieth century embraced lighter
dishes and simpler flavors—in a sense, returning to their roots. Based
on the works of Auguste Escoffier.
Lumps that develop when exposed to too much heat.
Process in which dairies make cheese by separating milk’s solids from
its liquid.
Typical Central American relish that is made from cabbage, onions,
and carrots in vinegar.
A menu in which chefs or managers change menu items after a
certain period of time.
Ongoing records of daily and monthly food costs for an operation.
Croquettes of potatoes mixed with pastry or bread crumbs and
formed into shapes.
Very large algae blooms that deplete the oxygen in the water, which
dooms the species in the area.
Sandwich made by dipping it in beaten egg (sometimes with bread
crumbs) and then deep-frying. Cook the sandwich on the griddle or in
the oven to reduce fat and make it less greasy.
Marketing that looks at the personal makeup of individuals in a given
location.
Ways in which researchers categorize or group people; for example,
by age, income levels, geographic location, and so on.
Salads that are usually sweet and that often contain fruits,
sweetened gelatin, nuts, cream, and whipped cream.
Process of removing a shrimp's digestive tract.
Condition in which the body cannot regulate blood sugar properly.
BVSD Curriculum Essentials
25
Dietary Guidelines for Americans
2005
Document published jointly by the Department of Health and Human
Services and the USDA that offers science-based advice for healthy
people over the age of two about food choices to promote health and
reduce risk for major chronic diseases. Like the recommended dietary
allowances, these dietary guidelines apply to diets eaten over several
days, not to single food items or meals.
Dietary Reference Intakes (DRIs)
Recommended daily nutrient and energy intake amounts (that is,
what a person needs to consume) for healthy people of a particular
age range and gender. They are the guides for nutrition and food
selection.
Mass mailing of coupons, menus, advertising about a promotion, etc.,
to customers in a particular area.
Making a concerted effort to connect directly with a certain segment
of the market.
To pierce a pie crust in several places with a fork.
Menu items that are unpopular and unprofitable.
Small glob of a soft food item, such as sour cream.
Stainless-steel bowl over water simmering on very low heat.
Lists the menu items that are available on a particular day.
Puréed cooked potatoes with egg yolks and butter, which are formed
into small shapes or used as a garnish and baked until golden brown.
direct mail
direct marketing
dock (or pierce)
Dogs
dollop (DOLL-up)
double boiler
du jour menu
duchesse potatoes
duck confit
durum flour
edible-portion (EP) method
Email
employee turnover
emulsified (uh-MUL-si-fide)
vinaigrettes
emulsifier
emulsion
Environmental Protection Agency
(EPA)
essential amino acids
essential fatty acid
experimental method
extracts
fabrication
Fat
8/11/2015
Salted pieces of duck, poached in duck fat.
Hard wheat flour used to make breads; its gluten content is a little
higher than that of typical bread flour.
Used to cost an ingredient after trimming and removing waste so
that only the usable portion of the item is reflected.
Electronic mail targeted to a particular market.
Number of employees hired to fill one position in a year's time.
Dressings that have gone through the emulsion process to keep them
from separating.
Ingredient that can permanently bind unlike ingredients, such as oil
and vinegar, together on a molecular level.
Mixture of ingredients that permanently stays together.
Founded in 1970; a federal agency whose mission is to protect
human health and the environment.
Nine amino acids that have to be obtained from food each day.
Required for good nutrition, these nutrients are used to make
substances that regulate vital body functions. They are also needed
for normal growth, healthy skin, and healthy cells.
Marketing strategy in which an operation might try out a product for
a limited time or with a limited group of people in order to judge the
response.
Flavorful oils taken from such foods as vanilla, lemon, and almond.
Process of butchering primal cuts into usable portions, such as roasts
or steaks.
Usually refers to both fats and oils, although basic differences exist
between the two. Fats are solid at room temperature and often come
from animals.
BVSD Curriculum Essentials
26
fat-soluble vitamin
ferments
Fiber
Filling
fin fish
fixed costs
fixed menus
Flatfish
flavorings
Flyers
Foam
foaming method
focus group
food additive
food costs
food miles
food percentage method
food production chart
forcemeat
forecast
form value
8/11/2015
Vitamins A, D, E, and K, which are found in food containing fat.
They're stored in the liver and body fat. The body draws on these
stored vitamins when needed.
Producing carbon dioxide gas and alcohol.
Substance found in plant food, such as whole grains, fruit,
vegetables, nuts, and legumes that promotes digestive health and
regularity.
Basic component of the sandwich, the filling provides the primary
flavor and generally is protein-based, but it doesn't have to be.
Fish with a backbone that can live in freshwater or in the ocean.
Costs that need to be paid regardless of whether the operation is
making or losing money. Fixed costs, in contrast to variable costs, do
not change based on the operation's sales.
Menu that offers the same items every day.
Fin fish that are oval and flat in shape and have two eyes on the
front part of the head.
Cocoa, spices, salt, extracts, and so on that affect a baked item's
taste and color.
Paper notices that are distributed in a specific location or to a
targeted group to create awareness of a certain promotion or menu
item.
Sauce that has been aerated and then spooned onto the dish.
(1) Beating eggs, with or without sugar, in order to introduce air into
a batter as a leavener; (2) Creating a foam of whole eggs, yolks, or
whites provides the structure for the cake. This is used to make cakes
with the lightest texture, such as angel food and chiffon cakes.
Specific, small group of people used to determine how well a product
or service might do on a larger scale.
Substance or combination of substances present in food as a result of
processing, production, or packaging.
One of four main cost categories that a restaurant or foodservice
operation needs to effectively manage.
Amount of travel that some food products must make.
Menu pricing method in which an operation sets the percentage of
menu price that the food cost must be and then calculates the price
that will provide this percentage using the following formula Item
food cost ÷ Food cost percentage = Menu price.
Form that shows how much product should be produced by the
kitchen during a given meal period.
Mixture of lean ground meat and fat that is emulsified, or forced
together, in a food grinder and then pushed through a sieve to create
a very smooth paste.
Prediction of sales levels or costs that will occur during a specific time
period.
Price savings created when a buyer purchases bulk quantities of food
instead of individually portioned servings.
BVSD Curriculum Essentials
27
formal purchasing method
formulas
fossil fuels
franchise
French toast
frequent shopper program
fried egg
frittatas
frozen yogurt
fruit salad
fruit sauces
fruit syrup
full-line supplier
fusion cuisine
gallo pinto
Purchasing method in which buyers prepare purchase specifications
for the items they want. These specifications are then sent to several
suppliers for bids.
Standardized recipes for bakery products.
Fuels that are formed from plant or animal remains and buried deep
in the Earth.
People who are granted a license to market a company's goods or
services in a certain area.
Sliced bread (preferably day old) dipped in an egg-and-milk mixture
and cooked on a lightly oiled griddle or flat pan.
Provides a benefit in exchange for continuing patronage; often free
food items or substantial discounts.
Egg that has been fried in cooking fat at 145°F for at least 15
seconds. If it is going to be held for a few minutes, it should be
cooked at 155°F. The yolk should be cooked to whatever doneness
the customer requests.
Flat omelet that may be made in individual portions or in larger
quantities.
Frozen dessert that contains yogurt in addition to normal ice cream
ingredients, such as sugar or other sweeteners, gelatin, coloring, and
flavors.
Mixed fruit with a slightly sweet or sweet/sour dressing to enhance
the flavor.
Dessert sauce made from raw or cooked fruit.
Cooked sugar-based juice.
Company that provides equipment, food, and supplies and usually
has programs available to their customers that help with controlling
costs.
Style of cooking and presenting food that combines the ingredients
and techniques of Asian and West Coast cuisines.
Literally means "painted chicken," but has nothing to do with either
paint or chickens. It is a mix of white rice and black beans, cooked
separately and then fried together in coconut oil.
game meat
garde manger (gard mawn-ZHAY)
Meat from animals that are not raised domestically.
Department typically found in a classical brigade system kitchen
and/or the chef who is responsible for the preparation of cold foods.
Garnish
Object that enhances the appearance of a salad while also
complementing the overall taste. A garnish should be something that
will be eaten with the body, functioning as a flavor component.
genetically modified organism
(GMO)
geographic segmentation
Glossary
glucose
8/11/2015
Plant or animal whose genetic makeup has been altered.
Marketing that includes such factors as where consumers live, where
they work, and what kind of transportation they use.
Very important simple sugar; glucose is the primary source of energy
and the only source of energy for the brain and nervous system. Good
sources of glucose are fruit, vegetables, and honey.
BVSD Curriculum Essentials
28
gluten (GLOO-ten)
GMO (genetically modified
organism)
Gohan
gougères (GOO-jere)
Graded
green building
green tea
grilled (or toasted) sandwich
gross profit
guacamole (gwah-kuh-MOE-lee)
Gumbo
Protein found in flour.
Plant or animal whose genetic makeup has been changed.
Japanese word for cooked rice.
Small, finger-sized pastries filled with ingredients such as
mushrooms, beef, or ham.
Levels assigned to meat's quality, which is based primarily on its
overall flavor characteristics and tenderness.
Building that has been designed, built, renovated, or reused so that
the structure conserves energy, uses resources more efficiently, and
reduces the overall impact on the environment.
Tea in which the leaves are not fermented.
Another type of hot sandwich in which the outside of the bread is
buttered and browned on the griddle or in a hot oven.
Profit before all other costs are deducted.
Avocado dip of Aztec origin.
Hearty soup with trinity and shrimp, thickened with brown roux
containing okra (a seed-pod vegetable that helps gel the gumbo), and
filé, a thickener made from dried sassafras leaves.
hard-cooked egg
hashed brown potatoes, or hash
browns
Product made by simmering, and then shocking, eggs.
Potatoes prepared by steaming or simmering them in lightly salted
water and then peeling, chilling, and shredding. Shredded potatoes
are cooked on a lightly oiled griddle on medium heat to a light golden
brown on both sides.
haute cuisine
Type of cuisine characterized by highly refined dishes and the
creation of a strictly disciplined brigade system (a hierarchy of
specialized roles in the kitchen).
herbicide
Weed killer.
high-ratio cake
Cake that contains more sugar than flour in the recipe.
historical data
Information about past performance that a manager uses to forecast
foodservice sales and costs.
home fries
Raw potatoes that have been peeled and then sliced, diced, or
shredded and then cooked on a well-oiled griddle or pan-fried until
golden brown and cooked though.
homogenization (huh-MAH-juh-ni- Process in which milk is strained through very fine holes to break
ZAY-shun)
down fat and then blended into one fluid.
hormones
Special chemical messengers made by bodies that regulate different
body functions. This term might also refer to substances injected into
animals to make them grow.
hors d'oeuvre (or DERV)
Hot or cold bite-sized finger food that is served before a meal.
hot cocoa
Popular breakfast drink made from cocoa powder or shaved chocolate
and sugar stirred into heated milk or water.
humidity
Amount of water moisture in the air or in a contained space such as a
refrigerator.
hummus
Chick pea with garlic and tahini (from the Middle East).
hydrogenate
To combine with, treat with, or expose to the action of hydrogen.
8/11/2015
BVSD Curriculum Essentials
29
hydrogenation
ice cream
Icings
impinger oven
incomplete protein
informal purchasing method
insoluble fiber
Insulin
intermediary sources
intermezzo salad
inventory
inventory shrinkage
investment
Invoice
iodized salt
IQF
iron-deficiency anemia
Issuing
jambalaya
jambon de Bayonne
jerk spice
8/11/2015
Process in which fats are combined with, treated with, or exposed to
hydrogen to alter their physical properties and make them stay fresh
longer.
Frozen dessert with a custard base that must contain no less than 10
percent milk fat (vanilla) or 8 percent milk fat (all other flavors),
melts readily in the mouth, and does not weep, or separate, when it
softens at room temperature.
Also called frostings, icings are sweet coatings for cakes and other
baked goods.
Conveyer-belt-style oven used to toast bread products.
Food that lacks one or more of the essential amino acids. Food from
plant sources are incomplete proteins.
Purchasing method in which buyers ask for verbal price quotes from
a variety of suppliers before making a decision.
Fiber that does not dissolve in water. It was once referred to as
roughage ("ruff-ij") because it is rough. It acts like a stiff broom to
clean and scrub the digestive tract so we can eliminate wastes from
our systems more easily.
Hormone produced in the pancreas that allows glucose, or blood
sugar, to travel throughout the body for energy use.
Wholesalers, distributors, and suppliers.
Intended to be a palate cleanser after a rich dinner and before
dessert.
(1) Dollar value of a food product in storage; can be expressed in
terms of units, values, or both; (2) Record of all products an
operation has in storage and in the kitchen.
Difference between the total cost of food and the cost of goods
issued during the period.
Use of money for future profit.
(1) Document from a vendor that lists such details as items
purchased, date of order, purchaser, and sales price; also called a bill;
(2) Supplier's bill listing the actual goods delivered by the supplier.
Table salt that has been enriched with iodine as a nutritional
supplement.
The abbreviation for the term "individually quick frozen."
Condition caused by lack of iron in a person's blood.
Official procedures employees use when taking an item out of the
storeroom and putting it into production.
Spicy Creole rice dish with chicken, andouille sausage, shrimp,
crayfish, trinity, other vegetables, herbs, broth, and seasonings.
Mild local ham of Southwest France.
Used to be a local mixture of allspice, Scotch bonnet peppers (a very
hot relative of the habañero chili), marjoram, cinnamon, and other
local herbs. Europeans added garlic and rum to the mix, and recently
dry mustard and other additions have added a deeper color.
BVSD Curriculum Essentials
30
JIT ("just in time") format
When buyers determine the amount of an item needed prior to the
next delivery, with the goal that the chefs will have used up the
majority of the previous order by the time the new delivery arrives.
kickbacks
Money or other goods received by a person in exchange for
purchasing from a specific vendor.
Energy needed to heat 1 kilogram (about 2.2 pounds) of water by
approximately 1°C. In nutrition, the unit of measurement for energy
is the kilocalorie, but it is more commonly called a calorie.
kilocalorie
kneading (NEED-ing)
Kosher meat
Manipulating dough to develop the gluten and give the dough the
stretch and give it needs to develop the proper texture.
Meat specially slaughtered to comply with Jewish dietary laws.
Kosher salt
Has no additives, so it has a purer flavor than table salt. It is usually
coarser than table salt, which means it has larger crystals.
labor costs
One of four main cost categories that a restaurant or foodservice
operation needs to effectively manage.
Brushing multiple layers of a flavorful, sweet marinade onto a cut of
meat before roasting it.
Person who consumes vegetarian items plus dairy products and eggs.
lacquered meats
lacto-ovo-vegetarian
lacto-vegetarian
Leaders
lean doughs
leaveners
lifestyle segmentation
limited menu
Lipids
Liquids
local source
Losers
Low Country boil
Low Country cuisine
Maghreb
main course salads
8/11/2015
Person who consumes vegetarian items plus dairy products.
Items that sell well.
Made with flour, yeast, water, and salt; they have very little or no
sugar or fat.
Necessary in baking; they allow the dough or batter to rise.
Marketing strategy that looks at the activities, hobbies, interests, and
opinions of a given location.
Menu that offers only a few items.
Another word for fat, lipids are a group of molecules that include fats,
oils, waxes, steroids, and other compounds.
One of the most important elements used in baking; the liquid used
in baking can be water, milk, cream, molasses, honey, or butter.
Offers food produced by the surrounding growing region.
Items that don't sell well.
Well-spiced, one-pot dish, generally consisting of shrimp, smoked
sausage, red potato, and corn.
From the Low Country of South Carolina, Georgia, and northeastern
Florida, cuisine influenced by the warmer climate and rice plantations
combined with the busy port of Charleston, where pickles and relishes
of the warmer climates became standard fare.
Countries of North Africa.
Large enough to serve as a full meal, these salads also contain
protein ingredients, such as meat, poultry, seafood, egg salad, beans,
or cheese.
BVSD Curriculum Essentials
31
make-or-buy analysis
malnutrition
marbling
margarine
Margin
Market
market segmentation
market trends
marketing
marketing mix
marketing plan
mass marketing
master schedule
mayonnaise
mayonnaise-based
Meat
media relations
media vehicles
menu boards
menu engineering
menu mix percentage
merchandising materials
8/11/2015
This analysis helps to balance how much food a kitchen produces
with the quality standards of the operation and enables the operation
to decide whether it should make an item from scratch or buy a
ready-made version.
Physical condition caused by a lack of nutrients or an imbalance of
nutrients.
Lines of fat within the lean flesh portion of the meat.
One of the most common butter substitutes, this manufactured food
product often contains no milk products. Margarine is made of
vegetable oils and animal fats with added flavoring, emulsifiers,
colors, preservatives, and vitamins.
Difference between the amount of money left over from the sale of
food or beverages (after preparation costs) and the amount needed to
pay for other overhead, like rent and heat.
Group of people who desire that product or service.
When marketers break down a large market into smaller groups of
similar individuals that make up that market.
Responses to consumers' changing attitudes about food, service, or
aesthetics. They can also be responses to broader trends, such as
political issues to do with energy conservation and recycling, or
economic upswings or downturns that can greatly affect the behavior
of a given market.
The process of communicating a business's message to its market.
Combination of all the factors that go into creating, developing, and
selling a product.
List of steps an operation must take to sell a product or service to a
specific market.
Treating everyone in the market as having the same needs and
wants.
Template, usually a spreadsheet, showing the number of people
needed in each position to run the restaurant or foodservice operation
for a given time period.
The most stable and thickest emulsified dressing; contains a higher
ratio of oil to vinegar and a greater quantity of egg yolks than is
required for an emulsified vinaigrette.
Type of dressing that is typically creamy.
Beef, veal, lamb, mutton, or pork.
Relationships that marketers maintain with media outlets.
Particular publications or radio stations.
Menus written with chalk on a blackboard, or even on a wall in the
dining room, that is visible to all the patrons.
Breaks down a menu's components to analyze which items are
making money and which items are selling; helps management make
decisions about which menu items to leave alone, which to increase or
decrease in selling price, which to promote, and which to eliminate.
Item number sold ÷ Total number of purchases = Menu mix
percentage.
Table tents and other display items in the restaurant.
BVSD Curriculum Essentials
32
mineral
Inorganic element essential to nutrition that is classified as major or
trace, according to how much is needed in the diet. Even though
some minerals are needed in very tiny amounts, getting the right
amount is important to good health. Minerals are part of body
structures and are also needed for body functions.
mirepoix (meer-PWAH)
mise en place
Combination of chopped aromatic vegetables.
Condition in which everything needed to prepare a particular item or
use for a particular service period is ready and at hand.
Sauce or mixture and can sometimes be used as a suffix on words to
describe the sauce.
Shellfish with one or two hard shells.
Forcemeat that is delicately flavored and lightened with cream and
egg whites.
Also called the smoothing technique, this involves averaging together
sales information for two or three recent and similar periods. The
average can produce a forecast that is more likely to be accurate,
since it is not based solely on one period that might have had unique
circumstances.
Sandwich with more than two slices of bread (or rolls) with several
ingredients in the filling.
Coating or drizzling lightly with sauce.
Legally meaningless as a term. Food products labeled as "natural"
may or may not have any organic ingredients or processing.
Mole
mollusks
mousseline (moose-uh-LEEN)
moving average technique
multi-decker sandwich
napping
Natural
New England boiled dinner
New England clam chowder
Nibs
noncontrollable costs
nonperishable products
nouvelle cuisine
nutrients
nutrition
Obese
observational method
offal (OH-fel) meat
Omelet
8/11/2015
Very popular, classic menu item in New England that includes corned
beef brisket (beef that is cured in a salt brine, often with spices),
boiled potatoes, cabbage, and root vegetables like onions, carrots, or
parsnips.
The most familiar version of a thick clam soup, creamy, white, and
mild.
Small pieces of cocoa beans that are the basis of all cocoa products.
See fixed costs.
Items that generally, due to packaging or processing, do not readily
support the growth of bacteria.
Type of cuisine developed as chefs in the late twentieth century
embraced lighter dishes and simpler flavors. Differs from cuisine
classique in that the dishes are even lighter and more delicate, and
there is an increased emphasis on presentation.
Components of food that are needed for the body to function.
Study of the nutrients in food and how they nourish the body.
Describes a person who has excessive body fat; a person has
traditionally been considered to be obese if they are more than 20
percent over their ideal weight.
Marketing strategy in which an operation observes how customers
react in a natural setting toward a product.
Organ meat from hogs, cattle, or sheep.
Dish made by slightly beating eggs and then cooking them in a skillet
with a filling, such as cheese, mushrooms, onions, or ham.
BVSD Curriculum Essentials
33
open systems
Fish farms that use a natural body of water to produce the fish.
open-faced hot sandwich
Sandwich made by placing one slice of buttered or unbuttered bread
or roll on a serving plate with hot meat or other filling and covering it
with a hot topping, such as sauce or cheese. Some are broiled quickly
if the cheese needs melting or the topping should be crisped.
opening inventory
Physical inventory at the beginning of a given period (such as the
month of April).
Financial plan for a specific period of time that lists the anticipated
sales revenue and projected costs and gives an estimate of the profit
or loss expected for the period.
Specifications of an operation with regard to products. If an item
must be redone to meet standards, this costs money, not only in
terms of wasted product that increases food cost, but also in terms of
productivity that increases labor cost.
(1) Food that is generally defined according to agricultural practices
as products that have been produced without pesticides or synthetic
fertilizers. (2) Generally, the term refers to products that have been
produced without pesticides or synthetic fertilizers. Soil and water are
also usually conserved. Animals don't receive antibiotics or growth
hormones.
operating budget
operational standards
Organic
osteoporosis
over easy egg
overfishing
overhead costs
overproduction
overweight
oxidation
pancake
panini (PAH-nee-nee)
par stock
pasteurization (pass-cher-i-ZAYshun)
pastry creams
8/11/2015
Condition in which the bones gradually lose their minerals, becoming
weak and fragile.
Egg that has been fried on the bottom, turned over, and then fried
very lightly on its top side.
Catching a species at a faster rate than it can reproduce.
One of four main cost categories that a restaurant or foodservice
operation needs to effectively manage. These costs can include
insurance, utilities, or an operation's lease or mortgage on the
building.
Making too much food.
Describes a person who has a weight greater than what is generally
considered healthy; identifies a range of weight that has been shown
to increase the likelihood of certain diseases and other health
problems.
Chemical process that causes unsaturated fats to spoil. Heat, light,
salt, and moisture help speed up oxidation.
Griddlecake made from a medium-weight pour batter.
Sandwich made by grilling on a panini press, which compresses the
sandwich and warms the ingredients without adding additional fat to
the outside of the sandwich.
The ideal amounts of inventory items that an operation should have
at all times.
Process in which milk is heated to kill microorganisms that cause
spoilage and disease without affecting its nutritional value.
Also called crème pâtissière, these creams have greater density than
custards and are frequently used as the filling for pastries such as
éclairs.
BVSD Curriculum Essentials
34
pastry flour
Flour that is not as strong as bread flour and not as delicate as cake
flour.
pâte à choux (paht ah SHOE)
Made by combining water (or another liquid), butter, flour, and eggs
into a smooth batter.
pâte feuilleteée (paht PHOO e tay) Feuilletée means squares. This is another name for puff pastry.
paupiettes (po-pee-EHT)
perishable products
perpetual inventory method
personal selling
pesticide
phyllo (FEE-low) dough
physical inventory
physical inventory method
physical leaveners
phytochemical
pilfering
Pizza
place value
plow horses
Plugr
poached egg
poached fruit
point-of-purchase (POP) materials
point-of-sale (POS) systems
pooled eggs
portion control
8/11/2015
Thin, rolled fillets filled with stuffing.
Food products sold or distributed in a form that will spoil or decay
within a limited period of time.
Method in which employees record items when they are received and
then when they are used up.
Face-to-face interactions between service staff and guests; welltrained service staff can also go a long way in communicating an
operation's message.
Chemical that kills insects and other plant pests.
(1) Dough used to prepare baklava; (2) Thin layers of pastry dough
used in various Greek and Near Eastern sweet and savory
preparations.
Process of counting and recording the number of each item in the
storeroom.
Employees review the entire stock physically on a regular basis.
Introducing air into a batter to leaven a baked item.
Also known as a phytonutrient, this type of chemical aids the body in
fighting or preventing diseases.
Stealing that occurs when employees illegally take inventory items
for their personal use.
Hot, open-faced Italian pie with a crisp yeast-dough bottom.
Differences in price of a product depending on where it needs to be
shipped.
Menu items that are popular but less profitable.
European-style butter that is low in moisture and high in butterfat.
Regular butter is 80 percent butterfat and 20 percent water and milk
solids; Plugrá is 82 percent butterfat. It is slow-churned, which helps
to create a creamy texture.
Egg that has been shelled (removed from the shell) and simmered in
water. A properly poached egg should be tender and well-shaped,
meaning the yolk is centered and the white is not rough or ragged.
Combination of fruit with a liquid, usually a mixture of sugar, spices,
and wine.
Menu boards, video, print pieces, and other display items near the
point of purchase, where customers make their decisions about what
to buy; can be at the counter or at the table.
Computerized cash register system.
Eggs that are cracked open and combined in a container. Cook them
immediately after mixing, or store them at 41°F or lower.
Controlling the quantity of particular foods by using appropriately
sized servings.
BVSD Curriculum Essentials
35
positioning
poulet de Bresse
Poultry
premiums
presentation mix
press kit
press release
price point
primal cuts
primary sources
prix fixe menus
processed cheese
Creating within the marketplace a clear, specific identity for both a
product and the operation that offers that product.
Blue-legged chicken of renowned tenderness and flavor.
Chicken, turkey, duck, geese, guinea, and pigeon protein sources.
(1) Free or reduced-price merchandise, such as a pen or cup that
shows the name and location of the restaurant, usually given away or
sold for a reduced price with the purchase of a food item; (2) Token
gifts or giveaway items, such as pens, stationary, children's toys,
mugs, T-shirts, or magnets that display the restaurant name and
location or phone number.
All the elements that make the operation look unique.
Also called a media kit; a packet of information given to media
representatives to answer questions they might have about a
business or organization.
Also called a news release; a brief presentation of promotional
information written to sound like a news article.
Price that appears on a menu and that takes into consideration the
cost of purchasing and preparing a menu item.
Primary divisions of meat produced by the initial butchering of animal
carcasses.
Farmers and ranchers who raise produce and livestock; also
manufacturers, and distillers.
Offers multiple menu items at one price. Often, customers are
offered multiple courses for a single set price.
Cheese product that manufacturers make by grinding, blending, and
forming one or more natural cheeses. Emulsifiers help to make the
product uniform. It's also pasteurized to prevent it from aging.
product specifications
product usage
See specifications.
Marketing strategy that segments the market according to what
products or services are popular in a given geographic area.
production records
Records that help to forecast buying needs and include production
sheets, daily food cost sheets, and sales mix records.
production sheet
Form that lists all menu items that the chefs will prepare on a given
day.
All of the food and services offered to customers.
Defined as the amount of money remaining for an operation after
expenses, or costs, are paid.
Compilation of sales and cost information for a specific period of
time. This report shows whether an operation has made or lost money
during the time period covered by the report.
Small, round pastries made from pâte à choux filled with ice cream.
product-service mix
profitability
profit-and-loss report
profiteroles (pro-FIT-uh-rolls)
promotional mix
Ways in which marketing communicates with an operation's market.
Proof
To allow dough to rise a second time.
8/11/2015
BVSD Curriculum Essentials
36
Protein
public relations (PR)
Composed of large complex molecules that contain long chains of
amino acids, protein is a class of nutrients that can supply energy to
the body. Proteins are needed to build new cells and repair injured
ones. If used for energy, proteins can provide four calories of energy
per gram to the body.
Process by which an operation interacts with the community at large.
publicity
puff pastry
Attention an operation receives.
Elegant product also called pâte feuilletée; (feuilletée means squares)
that can be used in both sweet and savory applications.
Pullman loaf
Sandwich loaf of sliced white bread that is the most frequently used
sandwich bread.
A stuffed corn tortilla.
Legally binding written document that details exactly what the buyer
is ordering from the vendor.
When carbon dioxide gas gets trapped in the gluten during
fermentation.
Menu items that are unpopular but very profitable.
Measures the flavor characteristics of meat products. The USDA
evaluates meat for traits that indicate its tenderness, juiciness, and
flavor.
Specifications of an operation with regard to products and service.
Pupusa
purchase order
pushing up
Puzzles
quality grade
quality standards
Quark
quiche (KEESH)
quick breads
Quinoa
Quote
ramekins (RAM-uh-kins)
receiving
recipe cost card
Cheese that is a lot like sour cream.
Savory egg custard baked in a crust.
Popular snack and dessert item that is usually easy and quick to
make. Quick breads use chemical leaveners rather than organic ones
and, therefore, don't require a rising period.
The high-protein dried fruits and seeds of the goosefoot plant used as
a food staple and ground into flour.
Notice of a price that a supplier gives to a buyer during the
purchasing process.
Small, ceramic, oven-proof dishes.
Inspecting, accepting, and, in some cases, rejecting deliveries of
goods and services.
Tool used to calculate the standard portion cost for a menu item.
recipe yield
Process of determining the number of portions that a recipe
produces.
Recommended Dietary Allowances Daily nutrient standards established by the U.S. government; the
(RDAs)
average daily intakes that meet the nutrient requirement of nearly all
healthy individuals of a particular age and gender group. The
nutrients recommended are protein, eleven vitamins, and seven
minerals.
red-cooking
Stewing meat or fish in a broth of soy sauce and water to develop a
rich color and succulent taste.
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BVSD Curriculum Essentials
37
reduction
(1) Process of thickening or intensifying the flavor of a liquid mixture
such as a soup, sauce, wine, or juice by evaporation; (2) Simmering a
stock made from vegetables, meat, poultry, or fish until it is about
one-third of the original volume. In the process of reduction, the stock
develops body, and its flavors intensify.
renewable energy sources
Energy sources that do not rely on a finite supply of a resource,
directly emit greenhouse gases, or contribute to air pollution.
reorder point, or ROP
When an inventory item reaches this point, the buyer knows to
reorder that item to keep it in stock. The reorder point can be used
with the par stock figure to help maintain proper inventory when
suppliers do not deliver regularly.
Food that customers did not eat, but that back-of-house staff
prepared, cooked, cooled, and held safely.
Formal request for an item or service needed that is sent to company
headquarters. Once headquarters approves the purchase and notifies
the buyer, then the buyer can place the order.
repurposed food
requisition (WREK-kwi-ZI-shun)
form
retail cuts
retailers
revenue
rich doughs
ripened cheese
rock salt
roll-in dough
round fish
salad dressings
sales history
sales mix analysis
sales mix records
sales promotions
sales volume
sales volume percentage
8/11/2015
Cuts of meat that are ready for sale.
Operations that sell their products directly to the public.
Income from sales before expenses, or costs, are subtracted.
Made with the addition of shortening or tenderizing ingredients such
as sugars, syrups, butter, eggs, milk, and cream.
Some cheeses are ripened by external bacteria put into curds (Brie,
bleu, Roquefort, Camembert). Others are ripened by bacteria
naturally in the curds (Swiss, Havarti).
Less refined than table salt and not meant to be eaten. It is used in
ice cream makers and as a bed for certain items, such as oysters or
clams on their shells.
This method (also called laminated dough) is used to make Danish,
croissant, and puff pastry.
Fin fish with a round body shape and one eye on each side of the
head; they swim upright in salt water or freshwater.
Liquids or semi-liquids used to flavor salads. They act as a sauce that
holds the salad together.
Record of the number of portions of every item sold on a menu.
An analysis of the popularity and profitability of a group of menu
items.
Way of tracking each item sold from the menu.
Limited, or short-term, incentives to entice customers to patronize an
operation.
Number of times the item is sold in a time period.
Managers use sales volume information to compare the number of
each menu item sold to the total number of items sold on the entire
menu in the same time period, which means each menu item's sales
can be expressed as a percentage of total sales.
BVSD Curriculum Essentials
38
Salsa
Saltimbocca alla Romano
samples
sampling
sausages
scrambled eggs
sea salt
semivariable costs
semolina flour
service value
set dollar amount markup
set percentage increase method
shade-grown
shellfish
sherbets
shirred egg
shocking
8/11/2015
(1) Peppers, such as jalapeño or serrano, onions, and tomatoes
(from Mexico); (2) Signature dish of the Southwest. The word means
sauce in Spanish. Although salsa can be smooth and thin in
consistency, it is usually a chunky sauce that may even resemble a
relish.
Popular Roman dish made of pounded scallops of veal sautéed with
fresh sage and prosciutto.
Free, small tastes of food items, providing customers a risk-free
opportunity to try a new item.
Marketing strategy in which an operation tests a product with a
specific, small group of people, sometimes called a focus group.
Originally referred to ground pork that the preparer forced into a
casing made from the lining of animal intestines. Today, many other
ingredients are used to make sausage including game, beef, veal,
poultry, fish, shellfish, and even vegetables.
Eggs that have been blended until the yolks and whites are combined
and then cooked over gentle heat while constantly stirring and
scraping from the bottom and sides of the pan to keep them creamy
and to prevent burning.
Extracted from the ocean using evaporation techniques. It is usually
not refined, so it contains additional minerals and other elements
found in sea water, which affect the flavor.
Costs that can change based on sales.
Type of durum flour, but it is more coarsely ground than the flour
used to make most bread. It has a fine texture with high gluten
content and is primarily used to make pastas and certain Italian
pastries.
Additional convenience services that a vendor provides to its
customers.
Menu pricing method in which a fixed dollar amount is added to the
food cost of an item. Managers must know the food cost and the
dollar amount of the markup Food cost + Markup = Menu price The
markup is calculated based on the following Profit per menu item +
Labor cost per menu item + Operating cost per menu item = Markup.
Menu pricing method that builds on the set dollar amount markup
method and takes it a step further. Managers calculate the markup
and then determine what the percentage markup is in comparison to
the items' food costs. Food cost × Percentage = Markup Markup ÷
Food cost = Percentage.
Coffee forests that offer numerous benefits to a local ecosystem. By
this traditional method, coffee trees grow under taller rainforest trees,
whose larger leaves shade the crop.
Fish with an outer shell but no backbone that live primarily in salt
water.
Frozen mixtures of fruit juice or fruit purée that contain milk and/or
egg for creaminess.
Variety of a baked egg.
Process of putting something in cold water immediately after cooking
it to stop the cooking.
BVSD Curriculum Essentials
39
shortenings
Sifting
signage
simple carbohydrate
smoke point
Sofrito
soluble fiber
Sorbet
soufflé (soo-FLAY)
sourdough
special pricing
specifications
spoken menu
sponge method
Spread
standard portion cost
standardized recipes
Staples
Stars
Starter
8/11/2015
Any fat, such as oil or butter, that acts as a shortening in baking.
Shucking Opening or removing of a mollusk's shell.
Adds air to flour, cocoa, and confectioner's sugar; removes lumps,
and filters out any impurities.
Menu boards, directional signs, and other signs that indicate where
the operation is located and/or the items it serves.
Contains one or two sugars. Sugars are called simple carbohydrates
because their chemical structure is relatively simple compared to
starch and fiber, which are complex carbohydrates.
Point at which an oil or fat begins to burn.
Mix of salt pork, ham, onions, garlic, green peppers, jalapeño,
tomato, oregano, and cilantro that is cooked slowly together and then
used as a foundation in soups and stews.
Fiber that dissolves in water, slows down the release of sugar into
the blood, and helps lower cholesterol levels in the blood.
Frozen mixtures of fruit juice or fruit purée that contain no dairy and
contain sweeteners and other flavors or additives.
(1) Baked dish made with eggs that can be savory or sweet; (2)
Soufflés are lightened with beaten egg whites and then baked. Baking
causes the soufflé to rise like a cake. They rely on egg whites and are
not as stable as puddings.
Type of bread made with yeast batter and leavened with a starter.
Limited-time reduced prices offered through specials, deals, coupons,
or other programs; saves customers money and creates a low-risk
opportunity to try a new item.
Set by the chef, manager, and/or owner, specs are a way of
communicating quality standards to potential vendors; they are easy
to follow when purchasing brand-name items such as alcohol or
condiments.
This is when servers memorize the menu and relay it verbally to the
customers.
Used to mix yeast doughs. The first stage of this method involves
mixing the yeast, half of the liquid, and half of the flour to make a
thick batter called a sponge. After the sponge rises and doubles its
size, the remaining fat, liquid, salt, sugar, and flour are added.
Basic component of the sandwich that serves three main purposes to
prevent the bread from soaking up the filling, to add flavor, and to
add moisture
Exact amount that one serving, or portion, of a food item should cost
when prepared according to the item's standardized recipe.
Guidelines and instructions that are followed every time a menu item
is prepared.
Items for which the demand is constant.
Menu items that are both popular and profitable.
Mixture of water, yeast, and all-purpose flour that has been
fermented until it has a sour smell (usually overnight).
BVSD Curriculum Essentials
40
starter salad
steamed puddings
stockouts
straight markup pricing
straight markup pricing method
straight-dough method
strengtheners
string work
submarine sandwich
sun coffee
supply and demand
survey method
suspension
sustainability
Swedish pancake
sweeteners
SWOT analysis
syneresis
Szechwan-Hunan
table d'hote menu
table salt
8/11/2015
Served as an appetizer to the main meal, this salad is smaller in
portion and consists of light, fresh, crisp ingredients to stimulate the
appetite.
More stable than soufflés because of the greater percentage of eggs
and sugar in the batter. Baked custard and chocolate sponge pudding
are examples of steamed puddings.
Running out of a menu item.
Menu pricing method in which managers mark up the costs according
to a formula to obtain the selling price.
Way to price a menu in which an operation multiplies raw food costs
by a predetermined fraction.
Also called the straight-mix method; this method can be used for all
types of doughs—lean, rich, and sponge. The baker can combine all
ingredients at the same time, or he or she might mix the yeast with
warm water first.
Provide stability and ensure that a baked item doesn't collapse when
it is removed from the oven.
Garnish consisting of thin strings used decoratively.
Usually a cold sandwich served on a long, sliced roll with several
types of cheese, meat, lettuce, tomato, onion, and various other
toppings. These sandwiches may also be referred to as a sub, grinder,
hero, or hoagie.
Crop produced on newer, mono-cultured farms, in which the larger
forest is cleared or thinned to make room for more crops.
As the demand for an item goes up, supply goes down; this can
impact the cost of an item.
Marketing strategy in which a marketer gathers information using
questionnaires.
Temporary mixture of ingredients that eventually separates back into
its unique parts.
Practices that meet current resource needs without compromising the
ability to meet future needs.
Pancake made with a slightly sweetened batter that is a bit heavier
than a crêpe batter. Cook these pancakes on a flat griddle or in a
special fluted pan.
Refined sugars, sugar syrups, molasses, brown sugar, corn syrup,
honey, and malt syrup.
Also called a situation assessment; identifies a restaurant or
foodservice operation's Strengths, Weaknesses, Opportunities, and
Threats.
Watery liquid that leaks from custard as it is cut and served or as it
sits and ages. It is safe to eat.
Chinese cuisine from the neighboring provinces of Szechwan and
Hunan best known for their hot, spicy foods.
Similar to a prix fixe menu, it bundles various elements of the menu
into one package.
The most common salt found on every table. It is refined to remove
other minerals and impurities. It is processed to give it a fine, even
grain, and a small amount of starch to keep it from forming clumps.
BVSD Curriculum Essentials
41
Tagines
Tan
Tao
target market
target marketing
Tea
tea sandwich
tempering
thickeners
Commonly eaten in Morocco, these meat stews are cooked for a long
time and are usually based on lamb, fish, game, or chicken, and often
served with preserved lemon.
Grains and rice in Chinese cuisine.
Belief that a single guiding principle orders the universe.
People an operation intends to pursue as customers.
Treating people as different from each other and trying to make a
focused appeal to a distinct group of customers.
Breakfast beverage that is generally less expensive than coffee,
although some rare teas can be quite expensive. One cup of tea has
about half the caffeine contained in a cup of coffee. Tea is served
either very hot or iced.
Small, cold sandwich usually served on bread or toast, trimmed of
crusts, and cut into shapes.
Melting by heating it gently and gradually.
Gelatin, flour, arrowroot (a powdered starch made from a tropical
root), cornstarch, and eggs. Thickeners, combined with the stirring
process, determine the consistency of the finished product.
Tidewater cuisine
From Virginia's and North Carolina's Tidewater region, cuisine
influenced by the Native Americans who taught European settlers to
plant corn and introduced them to native squashes, plums, berries,
greens, game, and seafood, including fish and oysters.
time value
Price retailers pay for the convenience of selecting the time of
delivery from suppliers.
Soy milk that has been coagulated and pressed into a semisolid form.
Tofu
Torte
Tossed
total food cost percentage
tourner
trans fat
trans fatty acid
transportation value
trawlers
Trinity
Truss
8/11/2015
Elegant, rich, many-layered cake often filled with buttercream or
jam.
Type of green salad in which the ingredients are mixed together prior
to plating.
Relationship between sales and the cost of food to achieve those
sales.
Method of cutting food, usually vegetables, that results in a small
shape with a pleasant appearance for the food being served.
Short for transformed fat, this fat Is artificially created when
manufacturers hydrogenate liquid oils to make the oils solid, so they
have longer shelf lives.
Result of taking a liquid fat and making it solid. This is achieved
through a process called hydrogenation.
Cost of choosing a quick but expensive form of transport to get goods
delivered.
Fishing boats that pull large nets through the water (called "trawls"),
catching everything that is too big to escape through the mesh of the
nets.
Form of mirepoix that blends celery, onions, and green bell peppers
instead of the carrots that are traditional in mirepoix. Trinity is
considered foundational to Louisiana cooking.
Tying the legs and wings to a bird's body.
BVSD Curriculum Essentials
42
ts'ai
two-stage method
Vegetables and meat in Chinese cuisine.
Used to make high-ratio cakes. The first stage is to combine a
softened or melted shortening with the dry ingredients. The second
stage is to add and blend in one-half of the liquid being used in the
recipe and then gradually add the remaining liquid to the mixture.
unripened cheese
Fresh cheeses, including cream cheese and cottage cheese, that have
not been ripened with either naturally occurring bacteria or added
external bacteria.
Egg that is fried only on the bottom.
Statement of the value an operation's target customers will
experience when they purchase its products and services.
Costs that can change based on sales.
Changes that have occurred over time. Observing variances is a good
way to analyze what happened and to develop a plan of how to
correct the problem.
Person who follow the strictest diet of all and will consume no dairy,
eggs, meat, poultry, fish, or anything containing an animal product or
byproduct. They consume only grains, legumes, vegetables, fruit,
nuts, and seeds.
Salad in which cooked and/or raw vegetables are combined with
either a heavy dressing to bind it or are tossed with a lighter dressing.
up (sunny-side up)
value proposition
variable costs
variances
Vegan
vegetable salad
vegetarian
velveting
Vermin
vinaigrette (vin-uh-GRETT)
dressing
vitamins
wabi sabi
Waffle
water-soluble vitamins
wrap sandwich
Yeast
8/11/2015
Person who consumes no meat, fish, or poultry products. See also
lacto-vegetarian, lacto-ovo-vegetarian, and vegan.
Coating prepared meats with cornstarch and egg whites before stirfrying to retain moisture and improve sauce adherence.
Small disease-carrying animals, such as lice, fleas, or mice that are
difficult to control.
In its simplest form, this type of dressing is made of oil and vinegar.
Vinaigrettes are lighter, thinner dressings often used on more delicate
ingredients, such as greens and vegetables.
Chemical compounds found in food that are needed for regulating
metabolic processes, such as digestion and the absorption of
nutrients.
Buddhist principle that means quiet simplicity merged with quiet
elegance.
Cake-like breakfast dish made from a medium-weight pour batter
similar to pancake batter, but with more egg and oil. Cook waffles in a
specially designed waffle maker, or iron, that creates grid-like holes
or specialty designs.
Vitamins C and B, which are found in food such as oranges and
grapefruit. These vitamins are vulnerable to cooking and may be
destroyed by heat or washed away by steam or water.
Sandwich made on any type of flat bread—for example, tortillas,
cracker bread, or rice paper wrappers—and spread with a hot or cold
sandwich filling and then rolled up.
An organic leavener, yeast is a microscopic fungus used often in
baking. When yeast is mixed with carbohydrates (such as sugar and
flour), it ferments.
BVSD Curriculum Essentials
43
Yield
yield grade
Yolk
zabaglione (zah-bahl-YOH-nay)
8/11/2015
How much of something is produced.
Measures the proportion of edible or usable meat after being trimmed
of bones or fat.
Yellow part of an egg, which contains protein, fat, and lecithin, a
natural emulsifier (thickener).
Also called sabayon (sa-by-ON); a sauce that is too delicate to be
made ahead of time and held. It is a fragile foam of egg yolks, sugar,
and Marsala wine.
BVSD Curriculum Essentials
44
ProStart 2
This course was developed by the National Restaurant Education Association, for students interested in
going into the restaurant, hospitality or lodging fields. Students will develop advanced skills for the
restaurant and hospitality industry. Students will have the opportunity for a paid work experience,
mentoring with a chef in the tourism industry for the entire year. Students will refine their culinary and
business skills in the areas of restaurant, cuisine, hotel management, marketing, cost accounting, and
customer relations. At the conclusion, students will be able to sit for the National Restaurant exam and will
be eligible for scholarships for post-secondary experience. Students will be able to compete for entry-level
positions.
ProStart 2
ProStart 2
H24
This course was developed by the National Restaurant Education Association, for students interested in going into the
restaurant, hospitality or lodging fields. Students will develop advanced skills for the restaurant and hospitality industry.
Students will have the opportunity for a paid work experience, mentoring with a chef in the tourism industry for the entire
year. Students will refine their culinary and business skills in the areas of restaurant, cuisine, hotel management, marketing,
cost accounting, and customer relations. At the conclusion, students will be able to sit for the National Restaurant exam and
will be eligible for scholarships for post-secondary experience. Students will be able to compete for entry-level positions.
1 year
50
10
Elective
Active
Family ＆ Consumer Science
8/1/2015
[Expiration Date]
[NCAA]
[Hear]
[Subject Area]
4.0
16051
8/11/2015
BVSD Curriculum Essentials
45
Family and Consumer Education
8/11/2015
BVSD Curriculum Essentials
46