FACS

Area of Study 08:

Food Production and Services

Comprehensive Standard - Integrate knowledge, skills, and practices required for careers in food production and services.

Standard FAC-08.1 Analyze career paths within the food production and food services industries.

    • FAC-08.1.01 Explain the roles, duties, and functions of individuals engaged in food production and services careers.
    • FAC-08.1.02 Analyze opportunities for employment and entrepreneurial endeavors.
    • FAC-08.1.03 Summarize education and training requirements and opportunities for career paths in food production and services.
    • FAC-08.1.04 Analyze the effects of food production and services occupations on local, state, national, and global economies.
    • FAC-08.1.05 Create an employment portfolio for use with applying for internships and work-based learning opportunities.
    • FAC-08.1.06 Analyze the role of professional organizations in food production and services.

Standard FAC-08.2 Demonstrate food safety and sanitation procedures.

    • FAC-08.2.01 Identify characteristics of major food borne pathogens, their role in causing illness, foods involved in outbreaks, and methods of prevention.
    • FAC-08.2.02 Employ food service management safety/sanitation program procedures, including CPR and first aid.
    • FAC-08.2.03 Use knowledge of systems for documenting, investigating, reporting, and preventing food borne illness.
    • FAC-08.2.04 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.
    • FAC-08.2.05 Practice good personal hygiene/health procedures, including dental health and weight management, and report symptoms of illness.
    • FAC-08.2.06 Demonstrate proper purchasing, receiving, storage, and handling of both raw and prepared foods.
    • FAC-08.2.07 Demonstrate safe food handling and preparation techniques that prevent cross contamination from potentially hazardous foods, between raw and ready-to-eat foods, and between animal and fish sources and other food products.
    • FAC-08.2.08 Analyze current types of cleaning materials and sanitizers for proper uses and safety hazards.
    • FAC-08.2.09 Use Occupational Safety and Health Administration (OSHA) Right to Know Law and Materials Safety Data Sheets (MSDS) and explain their requirements in safe handling and storage of hazardous materials.
    • FAC-08.2.10 Demonstrate safe and environmentally responsible waste disposal and recycling methods.
    • FAC-08.2.11 Demonstrate ability to maintain necessary records to document time and temperature control, HACCP, employee health, maintenance of equipment, and other elements of food preparation, storage, and presentation.

Standard FAC-08.3 Demonstrate industry standards in selecting, using, and maintaining food production and food service equipment.

    • FAC-08.3.01 Operate tools and equipment following safety procedures and OSHA requirements.
    • FAC-08.3.02 Maintain tools and equipment following safety procedures and OSHA requirements.
    • FAC-08.3.03 Demonstrate procedures for cleaning and sanitizing equipment, serving dishes, glassware, and utensils to meet industry standards and OSHA requirements.
    • FAC-08.3.04 Analyze equipment purchases based on long-term business needs, specific regulations, and codes related to foods.
    • FAC-08.3.05 Demonstrate procedures for safe and secure storage of equipment and tools.
    • FAC-08.3.06 Identify a variety of types of equipment for food processing, cooking, holding, storing, and serving, including hand tools and small ware.

Standard FAC-08.4 Demonstrate menu planning principles and techniques based on standardized recipes to meet customer needs.

    • FAC-08.4.01 Use computer based menu systems to develop and modify menus.
    • FAC-08.4.02 Apply menu-planning principles to develop and modify menus.
    • FAC-08.4.03 Analyze food, equipment, and supplies needed for menus.
    • FAC-08.4.04 Develop a variety of menu layouts, themes, and design styles.
    • FAC-08.4.05 Prepare requisitions for food, equipment, and supplies to meet production requirements.
    • FAC-08.4.06 Record performance of menu items to analyze sales and determine menu revisions.
    • FAC-08.4.07 Apply principles of Measurement, Portion Control, Conversions, Food Cost Analysis and Control, Menu Terminology and Menu Pricing to menu planning.

Standard FAC-08.5 Demonstrate professional food preparation methods and techniques for all menu categories to produce a variety of food products that meet customer needs.

    • FAC-08.5.01 Demonstrate professional skills in safe handling of knives, tools, and equipment.
    • FAC-08.5.02 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.
    • FAC-08.5.03 Utilize weights and measurement tools to demonstrate knowledge of portion control and proper scaling and measurement techniques.
    • FAC-08.5.04 Apply the fundamentals of time, temperature, and cooking methods to cooking, cooling, reheating, and holding of a variety of foods.
    • FAC-08.5.05 Prepare various meats, seafood, and poultry using safe handling and professional preparation techniques.
    • FAC-08.5.06 Prepare various stocks, soups, and sauces using safe handling and professional preparation techniques.
    • FAC-08.5.07 Prepare various fruits, vegetables, starches, legumes, dairy products, fats, and oils using safe handling and professional preparation techniques.
    • FAC-08.5.08 Prepare various salads, dressings, marinades, and spices using safe handling and professional preparation techniques.
    • FAC-08.5.09 Prepare sandwiches, canapés and appetizers using safe handling and professional preparation techniques.
    • FAC-08.5.10 Prepare breads, baked goods and desserts using safe handling and professional preparation techniques.
    • FAC-08.5.11 Prepare breakfast meats, eggs, cereals, and batter products using safe handling and professional preparation techniques.
    • FAC-08.5.12 Demonstrate professional plating, garnishing, and food presentation techniques.
    • FAC-08.5.13 Examine the applicability of convenience food items.
    • FAC-08.5.14 Demonstrate cooking methods that increase nutritional value, lower calorie and fat content, and utilize herbs and spices to enhance flavor.