August 2007
Massachusetts Department of Education
Career/Vocational Technical Education Unit
address 350 Main Street, Malden, MA 02148
telephone 781-338-3910
Strand 1: Health and Safety
1.A Define health and safety regulations.
1.A.01 a Identify and apply OSHA and other health and safety regulations that apply to specific tasks and jobs in the occupational area.
1.A.02 a Identify and apply EPA and other environmental protection regulations that apply to specific tasks and jobs in the occupational area.
1.A.03 a Identify and apply Right-To-Know (Hazard Communication Policy) and other communicative regulations that apply to specific tasks and jobs in the occupational area.
1.A.04 a Explain procedures for documenting and reporting hazards to appropriate authorities.
1.A.05 a List penalties for non-compliance with appropriate health and safety regulations.
1.A.06 a Identify contact information for appropriate health and safety agencies and resources.
1.A.07 c Outline laws and rules of the regulatory agencies governing sanitation and safety.
1.B Demonstrate health and safety practices.
1.B.01 a Identify, describe and demonstrate the effective use of Material Safety Data Sheets (MSDS).
1.B.02 a Read chemical, product, and equipment labels to determine appropriate health and safety considerations.
1.B.03 a Identify, describe and demonstrate personal, shop and job site safety practices and procedures.
1.B.04 a Demonstrate safe dress and use of relevant safety gear and personal protective equipment (PPE), including wrist rests, adjustable workspaces and equipment, gloves, boots, earplugs, eye protection, and breathing apparatus.
1.B.05 a Illustrate appropriate safe body mechanics, including proper lifting techniques and ergonomics.
1.B.06 a Locate emergency equipment in your lab, shop, and classroom, including (where appropriate) eyewash stations, shower facilities, sinks, fire extinguishers, fire blankets, telephone, master power switches, and emergency exits.
1.B.07 a Demonstrate the safe use, storage, and maintenance of every piece of equipment in the lab, shop, and classroom.
1.B.08 a Describe safety practices and procedures to be followed when working with and around electricity.
1.B.09 a Properly handle, store, dispose of, and recycle hazardous, flammable, and combustible materials.
1.B.10 a Demonstrate proper workspace cleaning procedures.
1.C Demonstrate responses to situations that threaten health and safety.
1.C.01 a Illustrate First Aid procedures for potential injuries and other health concerns in the occupational area.
1.C.02 a Describe the importance of emergency preparedness and an emergency action plan.
1.C.03 a Illustrate procedures used to handle emergency situations and accidents, including identification, reporting, response, evacuation plans, and follow-up procedures.
1.C.04 a Identify practices used to avoid accidents.
1.C.05 a Identify and describe fire protection, precautions and response procedures.
1.C.06 a Discuss the role of the individual and the company/organization in ensuring workplace safety.
1.C.07 a Discuss ways to identify and prevent workplace/school violence.
1.D Demonstrate proper sanitation and safety.
1.D.01 c Identify the Hazard Analysis Critical Control Point (HAACP) during all food handling processes as a method for minimizing the risk of food borne illness.
1.D.02 c Identify microorganisms related to food spoilage and illnesses; and describe their requirements and methods for growth.
1.D.03 c Describe symptoms common to food borne illnesses and how illness can be prevented.
1.D.04 c Conduct a sanitation self-inspection and identify modifications for compliance with standards.
1.D.05 c Outline compliance requirements of sanitation and health inspections.
1.D.06 c Show exemplary appearance and hygiene.
1.D.07 c Describe cross contamination and use of acceptable procedures when preparing and storing potentially hazardous foods.
1.D.08 c List the reasons for and recognize signs of food spoilage and contamination.
1.D.09 c Outline the requirements for receiving and storage of raw and prepared foods.
1.E Identify chemicals and uses in food service.
1.E.01 c Describe types of cleaners and sanitizers and their proper use.
1.E.02 c Develop cleaning and sanitizing schedule and procedures for equipment and facilities.
Strand 2: Technical Skills
2.A Apply the fundamentals of Food Service.
2.A.01 c Demonstrate hand tool and equipment operation, emphasizing technique.
2.A.02 c Define terminology used in food service.
2.A.03 c Discuss the application of labor saving products.
2.A.04 c Explain beverage service risk management and liability.
2.A.05 Identify liquid measures.
2.A.06 Identify dry measures.
2.A.07 Explain mise en place.
2.A.08 Read, analyze, and follow a standard recipe.
2.A.09 Identify ingredients used for cooking and baking.
2.A.10 Demonstrate safe knife skills.
2.B Apply the fundamentals of hospitality sales and marketing.
2.B.01 c Identify the basic principles of marketing.
2.B.02 c Perform methods of selling and advertising.
2.B.03 c Maintain current accounts.
2.B.04 c Perform reservation functions.
2.B.05 c Develop a mock foodservice marketing strategy by analyzing location, customer base, competition, and trends.
2.B.06 c Describe how customer needs influence marketing.
2.B.07 c Contrast how marketing is different for a service versus a product.
2.C Apply the fundamentals of menu planning, ordering, receiving and storage.
2.C.01 c Plan a menu.
2.C.02 c Order food products.
2.C.03 c Receive, check, and store food.
2.D Demonstrate Dining Room/Room Service Activities.
2.D.01 c Set up tables for service.
2.D.02 c Set up various dining room stations for service (e.g. beverages, condiments, bread, salads, etc).
2.D.03 c Arrange and maintain buffet table.
2.D.04 c Set up and garnish desserts.
2.D.05 c Conduct a pre-meal meeting.
2.D.06 c Perform duties of dining room attendant.
2.D.07 c Prepare and maintain restaurant and work stations for dining room service.
2.D.08 c Operate a Point Of Sale system.
2.D.09 c Identify the sequence/steps of service.
2.D.10 c Identify and perform all methods of service.
2.D.11 c Set up and break down a hot and cold buffet.
2.D.12 c Prepare, deliver, and retrieve tray service .
2.D.13 c Perform the duties of a cashier.
2.D.14 c Perform the duties of an expediter.
2.D.15 c Perform duties of a dining room supervisor.
2.E Demonstrate host or hostess duties.
2.E.01 c Demonstrate procedures used to take reservations.
2.E.02 c Demonstrate procedures used to greet and seat customers.
2.E.03 c Explain methods used to accommodate customers.
2.E.04 c Manage staff.
2.E.05 c Manage dining room floor plans.
2.E.06 c Re-set tables for service.
2.F Demonstrate utility services.
2.F.01 c Perform dishwashing services.
2.F.02 c Clean and sanitize pots and pans.
2.F.03 c Clean and sanitize kitchen work areas.
2.F.04 c Clean and sanitize stationary equipment.
2.G Demonstrate Banquet and Catering Services.
2.G.01 c Describe the role and responsibilities of a banquet/catering personnel.
2.G.02 c Interpret and facilitate a banquet event order.
2.G.03 c Demonstrate function set up using a banquet event order.
2.G.04 c Identify and arrange all types of banquet room set ups.
2.G.05 c Coordinate the efficient functioning of an event.
2.G.06 c Serve guests a set menu.
2.G.07 Identify the difference between à la carte and banquet food preparation.
2.H Explain basic nutrition.
2.H.01 List the food groups in the current USDA Food Guide Pyramid and the recommended daily servings from each.
2.H.02 Identify common food allergies and determine substitutions.
2.H.03 Define RDA guidelines.
2.H.04 Summarize information provided on food labels.
2.H.05 Identify nutrients and describe their functions in the human body.
2.H.06 Identify and prepare foods to meet special dietary needs.
2.I Describe cooking methods.
2.I.01 Identify cooking methods.
2.I.02 Demonstrate baking/roasting.
2.I.03 Demonstrate braising.
2.I.04 Demonstrate broiling.
2.I.05 Demonstrate deep-frying.
2.I.06 Demonstrate grilling.
2.I.07 Demonstrate griddling.
2.I.08 Demonstrate pan-frying.
2.I.09 Demonstrate poaching.
2.I.10 Demonstrate sautéing.
2.I.11 Demonstrate steaming.
2.I.12 Demonstrate stewing.
2.J Prepare fruits and vegetables.
2.J.01 Identify commonly served fruits and vegetables.
2.J.02 Prepare fruits and vegetables for various cooking methods.
2.J.03 Prepare fruits and vegetables for serving raw.
2.K Prepare grains, legumes, and starches.
2.K.01 Identify grains, legumes, rice, and pasta.
2.K.02 Prepare and cook grains.
2.K.03 Prepare and cook legumes.
2.K.04 Prepare and cook rice.
2.K.05 Prepare and cook pasta.
2.K.06 Prepare and cook potatoes.
2.L Prepare various marinades, salads, and dressings.
2.L.01 Identify ingredients used for salads.
2.L.02 Prepare basic green salad.
2.L.03 Prepare specialty salads.
2.L.04 Identify the characteristics of various oils and vinegars.
2.L.05 Prepare marinades.
2.L.06 Prepare basic and specialty salad dressings.
2.M Prepare thickening agents.
2.M.01 Identify thickening agents.
2.M.02 Prepare types of roux.
2.M.03 Prepare starch-based thickeners
2.N Prepare stocks and sauces.
2.N.01 Identify types of stock.
2.N.02 Prepare brown, white, fish, and vegetable stock.
2.N.03 Identify types of sauces.
2.N.04 Prepare mother/leading sauces.
2.N.05 Prepare small sauces.
2.N.06 Prepare non-roux-based sauces.
2.O Prepare soups.
2.O.01 Identify soups.
2.O.02 Prepare thick soups.
2.O.03 Prepare clear soups.
2.O.04 Prepare specialty soups.
2.P Prepare various types of meat.
2.P.01 Identify various cuts and types of meat.
2.P.02 Cut and prepare meats for cooking methods.
2.Q Prepare various types of seafood.
2.Q.01 Identify various cuts and types of seafood.
2.Q.02 Cut and prepare seafood for cooking methods.
2.R Prepare various types of poultry.
2.R.01 Identify various cuts and types of poultry.
2.R.02 Cut and prepare poultry for cooking methods.
2.S Prepare sandwiches.
2.S.01 Identify types of sandwiches.
2.S.02 Prepare basic and specialty sandwiches.
2.T Prepare Breakfast Meats, Eggs, Cereals, and Batter Products.
2.T.01 Identify breakfast foods.
2.T.02 Prepare breakfast meats.
2.T.03 Prepare eggs.
2.T.04 Prepare cereals.
2.T.05 Prepare batter products.
2.U Apply the fundamentals of Garde Manger, hors d’oeuvres, and appetizers.
2.U.01 Identify tools and equipment used in garde manger.
2.U.02 Prepare fruit and vegetable garnishes.
2.U.03 Present food using various buffet techniques.
2.U.04 Prepare hot and cold appetizers.
2.U.05 Prepare hot and cold hors d’oeuvres.
2.V Apply the fundamentals of baking.
2.V.01 Identify ingredients used for baking.
2.V.02 Describe properties and list function of ingredients.
2.V.03 Measure and weigh ingredients for baking.
2.V.04 Define baking terms.
2.V.05 Identify equipment and utensils used in baking and discuss use and care.
2.V.06 Demonstrate selection of equipment and utensils for specific application.
2.V.07 Discuss the application of mixes and other labor saving products.
2.V.08 Identify mixing methods used in baking.
2.W Prepare baked goods.
2.W.01 Identify various baked goods, including yeast-raised products, quick-breads, muffins, pies, pie-dough products, cakes, cookies, and paté-a-choux.
2.W.02 Multiply and reduce a recipe for baked goods.
2.W.03 Prepare, bake, and finish lean dough products.
2.W.04 Prepare, bake, and finish rich dough products.
2.W.05 Prepare, bake, and finish rolled-in products.
2.W.06 Prepare, bake, and finish quick-breads, biscuits, and muffins.
2.W.07 Prepare, bake, and finish pie dough and pie dough products.
2.W.08 Prepare, bake, and finish fat-type cakes.
2.W.09 Prepare, bake, and finish egg-foam cakes.
2.W.10 Prepare, bake, and finish cookies using different make-up methods.
2.W.11 Prepare, bake, and finish pâte-à-choux based desserts.
2.X Prepare frostings and finish baked goods.
2.X.01 Identify various types of frostings and icings.
2.X.02 Prepare a variety of frostings and icings.
2.X.03 Prepare baked goods to be finished.
2.X.04 Frost cakes and pastries.
2.X.05 Make borders and floral designs for decorated cakes.
2.X.06 Inscribe a cake.
2.Y Prepare desserts.
2.Y.01 Identify non-baked desserts commonly created in a bakery.
2.Y.02 Prepare and cook custards and fillings.
2.Y.03 Prepare specialty desserts.
2.Y.04 Prepare plated desserts.
Strand 3: Embedded Academics
3.A English Language Arts
VTE # |
Acad # |
Standard |
Grade |
Topic |
3.A.01 |
19.21 |
Write reports based on research that include quotations, footnotes or endnotes, and a bibliography. |
Pre-9th |
Composition |
3.A.02 |
24.4 |
Apply steps for obtaining information from a variety of sources, organizing information, documenting sources, and presenting research in individual projects. |
Pre-9th |
Composition |
3.A.03 |
2.4 |
Integrate relevant information gathered from group discussions and interviews for reports. |
Pre-9th |
Language |
3.A.04 |
13.19 |
Identify and use knowledge of common graphic features (charts, maps, diagrams). |
Pre-9th |
Reading |
3.A.05 |
20.5 |
Use different levels of formality, style, and tone when composing for different audiences. |
9-10 |
Composition |
3.A.06 |
24.5 |
Formulate open-ended research questions and apply steps for obtaining and evaluating information from a variety of sources, organizing information, documenting sources in a consistent and standard format, and presenting research. |
9-10 |
Composition |
3.A.07 |
1.5 |
Identify and practice techniques such as setting time limits for speakers and deadlines for decision-making to improve productivity of group discussions. |
9-10 |
Language |
3.A.08 |
2.5 |
Summarize in a coherent and organized way information and ideas learned from a focused discussion. |
9-10 |
Language |
3.A.09 |
26.5 |
Analyze visual or aural techniques used in a media message for a particular audience and evaluate their effectiveness. |
9-10 |
Media |
3.A.10 |
19.27 |
Write well-organized research papers that prove a thesis statement using logical organization, effective supporting evidence, and variety in sentence structure. |
11-12 |
Composition |
3.A.11 |
22.10 |
Use all conventions of standard English when writing and editing. |
11-12 |
Composition |
3.A.12 |
24.6 |
Formulate original, open-ended questions to explore a topic of interest, design and carry out research, and evaluate the quality of the research paper in terms of the adequacy of its questions, materials, approach, and documentation of sources. |
11-12 |
Composition |
3.A.13 |
3.17 |
Deliver formal presentations for particular audiences using clear enunciation and appropriate organization, gestures, tone, and vocabulary. |
11-12 |
Language |
3.A.14 |
4.27 |
Use general dictionaries, specialized dictionaries, thesauruses, histories of language, books of quotations, and other related references as needed. |
11-12 |
Language |
3.B Mathematics
VTE # |
Acad # |
Standard |
Grade |
Topic |
3.B.01 c |
8.M.2 |
Given the formulas, convert from one system of measurement to another. Use technology as appropriate. |
Pre-9th |
Measure |
3.B.02 c |
8.N.1 |
Compare, order, estimate, and translate among integers, fractions and mixed numbers (i.e., rational numbers), decimals, and percents. |
Pre-9th |
Numbers |
3.B.03 c |
10.P.8 |
Solve everyday problems that can be modeled using systems of linear equations or inequalities. Apply algebraic and graphical methods to the solution. Use technology when appropriate. Include mixture, rate, and work problems. |
9-10 |
Patterns, relations, algebra |
3.B.04 c |
|
Perform basic accounting functions (totals, sums, averages, cost analysis). |
|
Voc |
3.B.05 c |
|
Calculate for consumable (food/beverage), labor and daily operation costs and perform analysis for gross income/profit margins etc (utilize appropriate technology). |
|
Voc |
3.B.06 c |
|
Perform recipe yield and cost calculations and formulate menu pricing based on mathematical data (utilize appropriate technology). |
|
Voc |
3.C Science and Engineering/Technology
VTE # |
Acad # |
Standard |
Grade |
Topic |
3.C.01 c |
1 |
Differentiate between weight and mass, recognizing that weight is the amount of gravitational pull on an object. |
Pre-9th |
Physics/Chem |
3.C.02 c |
1.4 |
Distinguish between chemical and physical changes. |
|
Chemistry |
Strand 4: Employability
4.A Develop employability skills to secure and keep employment in chosen field.
4.A.01 a Evaluate industries, organizations, and careers based on multiple sources of research and information.
4.A.02 a Assess interest areas to determine potential career pathways, including career ladders.
4.A.03 a Develop a career plan with alternatives.
4.A.04 a Complete job applications and related employment documents (e.g. W-4).
4.A.05 a Create professional cover letters, resumes, and portfolios in a variety of formats (print and electronic) .
4.A.06 a Apply job search skills to seek, evaluate, apply for, and accept employment.
4.A.07 a Demonstrate good interviewing skills.
4.A.08 a Demonstrate employability skills needed to get and keep a job.
4.A.09 a Assess alternative occupational choices (e.g. working conditions, benefits, and opportunities to change).
4.A.10 c Explain the importance of networking.
Performance Examples:
1. Research positions open within a variety of companies and compare/contrast their descriptions, duties, and expectations.
2. Prepare responses to standard interview questions.
3. Participate in a mock-interview with industry professionals.
4.B Communicate in multiple modes to address needs within the career and technical field.
4.B.01 a Apply strategies to enhance effectiveness of all types of communications in the workplace.
4.B.02 a Apply reading skills and strategies to work-related documents.
4.B.03 a Locate information from books, journals, magazines, and the Internet.
4.B.04 a Apply basic writing skills to work-related communication.
4.B.05 a Write work-related materials.
4.B.06 a Explain information presented graphically.
4.B.07 a Use writing/publishing/presentation applications.
4.B.08 a Apply basic skills for work-related oral communication.
4.B.09 a Explain proper telephone etiquette and skills.
4.B.10 a Lead formal and informal group discussions.
4.B.11 a Demonstrate effective negotiation and conflict management.
4.B.12 a Apply active listening skills to obtain and clarify information.
4.B.13 a Communicate with others in a diverse workforce.
4.B.14 c Use correct phone etiquette.
4.B.15 c Give directions to a frenzied, stressed, upset guest/customer without insult or conflict.
4.B.16 c Identify complexities and discrepancies in information.
4.B.17 c Write specific steps for applying information learned to task or new situation.
4.B.18 c Write set of directions for others sharing information learned and applying that to task or new situation.
Performance Examples:
1. Review a professional journal; choose one article to summarize.
2. Call the publisher for free products in journal.
3. Develop an oral presentation regarding an article in a journal.
4. Summarize trends presented in a graph.
4.C Solve problems using critical thinking.
4.C.01 a Demonstrate skills used to define and analyze a given problem.
4.C.02 a Explain the importance and dynamics of individual and teamwork approaches of problem solving.
4.C.03 a Describe methods of researching and validating reliable information relevant to the problem.
4.C.04 a Explain strategies used to formulate ideas, proposals and solutions to problems.
4.C.05 a Select potential solutions based on reasoned criteria.
4.C.06 a Implement and evaluate solution(s).
4.D Demonstrate positive work behaviors.
4.D.01 a Identify time management and task prioritization skills.
4.D.02 a Explain the importance of following workplace etiquette/protocol.
4.D.03 a Demonstrate willingness to learn and further develop skills.
4.D.04 a Demonstrate self-management skills.
4.D.05 a List causes of stress and effective stress management techniques.
4.D.06 a Describe the importance of having a positive attitude and techniques that boost morale.
4.D.07 a Show initiative by coming up with unique solutions and taking on extra responsibilities.
4.D.08 a Explain the importance of setting goals and demonstrate the ability to set, reach, and evaluate goals.
4.D.09 a Explain the importance of taking pride in work accomplished and extrinsic and intrinsic motivators that can be used to increase pride.
4.D.10 a Value the importance of professionalism, including reliability, honesty, responsibility, and ethics.
4.D.11 a Demonstrate a respect for diversity and its benefit to the workplace.
Strand 5: Management and Entrepreneurship
5.A Analyze basic business practices required to start and run a company/organization.
5.A.01 a Define entrepreneurship.
5.A.02 a Describe the relationship between suppliers, producers, and consumers.
5.A.03 a Compare and contrast types of businesses, including sole proprietorships, small businesses, companies, corporations, governmental agencies, and non-profit organizations.
5.A.04 a Describe practices that ensure quality customer service.
5.A.05 a Explain the value of competition in business/field.
Performance Examples:
1. Prepare a business plan for a new company in your community.
2. Participate in a disc
