AAFCS Pre-PAC Correlation - Culinary Arts

Introduction to Culinary Arts

Outline of Course TEKS
Overview of Food Service Industry
Segments of the food service industry 6 (C)
Organization of food service establishments; Types and functions of food service employee roles 2 (A-B); 4 (A); 5 (A); 6 (A); 8 (A-B)
Portfolio
Career portfolio 2 (A-B); 8 (A-B); 10 (E); 12 (C-D); 13 (A)
Professional standards/Employability skills
Leadership and team building 1 (A, D-E); 2 (A); 4 (A); 8 (A, C-D); 10 (A-B)
Effective decision-making 1 (F); 4 (A); 8 (B); 10 (B); 11 (B)
Communication and problem-solving 1 (A); 2 (A-B); 3 (A, C-E); 4 (B); 13 (C)
Communicating with guests 1 (A, F); 2 (A-B); 3 (A, D); 4 (B); 6 (B); 10 (A-B, E);13 (B-C)
Principles for balancing work and family 1 (C); 5 (A, C); 10 (A, C-D); 11 (A, C)
Food Service Management
Quality management 1 (A, E-F); 2 (A-B); 3 (A, E); 4 (A); 6 (B); 8 (A-C)
Human resources management 1 (A-C); 2 (B); 5 (A); 6 (A); 8 (B); 9 (B-C); 10 (E); 13 (A)
Fiscal management 2 (C, E); 4 (A); 5 (A-B); 13 (A, D)
Health, safety and environmental management 7 (A-D)
Ethics and professionalism 1 (B); 7 (F); 9 (A, C); 10 (B, E)
Procedures in a Professional Food Setting
FREE! - Mise en place 15 (A)
Proper use, care, and maintenance of small and large equipment 15 (B-D)
Types of cookery 2 (E); 15 (H)
Baking techniques 2 (E); 15 (I)
Purchase, grade, store, and use food products 15 (E-G)
Food Production Management
Food safety and sanitation 1 (B); 2 (D); 7 (D-G); 13 (A, E)
Guest service in the restaurant 1 (A, D-F); 2 (B); 3 (A, D); 4 (A); 6 (C-E); 8 (A-B); 13 (D-E)
Factors that Affect Food Service Industry
History and growth of food service industry 14 (A)
Cultural globalization and food choices 14 (C)
Marketing Food Service Establishments
General marketing principles 2 (C) ; 3 (B); 13 (A)
Food service marketing 1 (A, F); 2 (B); 3 (B); 5 (A); 13 (A)
Information Technology
Information technology 1 (A, F); 3 (D); 5 (A, C); 9 (B)
Careers in Food Service Management
Career success 10 (B); 11 (B); 12 (A, E-F)
Careers in culinary and food service management 11 (B); 12 (B, E-H); 14 (B)
   

Contributors

  • Patti Rambo, former Director, The Curriculum Center for Family and Consumer Sciences
  • Cari Collins, Curriculum Specialist, The Curriculum Center for Family and Consumer Sciences
  • Derrick Pedersen, IT Specialist, The Curriculum Center for Family and Consumer Sciences
  • Becky Martinez, Business Coordinator/Editor, The Curriculum Center for Family and Consumer Sciences