505-3-.063 CULINARY ARTS ENDORSEMENT PROGRAM DRAFT
A state-approved professional education unit shall offer this field as an endorsement to level 4 or higher professional teaching certificate in the family and consumer sciences education certification field.
1. Pre-requisites Industry Experience
(i) The program candidates must have earned and documented 120 hours of industry experience consisting of 40 hours completed in front of the house service (defined as dining room area, table service, point of service system/electronic ordering system, wait staff management and table etiquette) and 80 hours in back of the house service (defined as hot line, grill, sauté, cold, fry, dessert stations, kitchen food preparation, and plating for service).
Desired location: Location is very important as these are the techniques the teachers will be teaching the students under the new curriculum in August ’08 and for Articulation with DTAE.
- Fine Dining, Chain Restaurant, Family Restaurant and Hotel/Resort.
- All Restaurant facilities offering all or combination set ups of the following ‘Hot Line’ Stations.
- Fast food chain restaurants are Not acceptable
- Catering work is allowed providing work can be documented from a commercial style catering kitchen, with station format outlined below
80 Hours in back of house service:
- Prep-work/Mise en Place work: 20 hours
- Garde manger/Cold Pantry: 8 hours
- Grill Station: 12 hours
- Sauté Station:20 hours
- Fry station: 4 hours
- Dessert Station: 12 hours
- Expedite/plating for service: 4 hours
Owner/Chef/Executive Chef to sign and verify completed work hours on appropriate stations via log or pay check listing hours worked.
40 Hours Front of house service:
- POS (Point of sale) ordering system or similar: 4 hours
- Table/Wait person position: 30 hours
- Zone/Floor manager: 6 hours
Owner/Chef/Executive Chef to sign and verify completed work hours on appropriate stations via log or pay check listing hours worked.
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