| Code |
Statement |
Definition |
| K-1 |
Customer demographics |
Characteristics of a target population that are used to define a
particular customer base. |
| K-2 |
Competitive analysis |
An assessment of the strengths and weaknesses of current and
potential competitors as compared to your organization’s strengths
and weaknesses. |
| K-3 |
Characteristics of the market |
Descriptors, such as age, ethnicity, and income that influence how
potential customers fit a market focus. |
| K-4 |
Market trends |
Identifying current and future consumer wants or needs such as
service style, diet, nutrition, menu and sustainability. |
| K-5 |
Product availability |
Determining the procurement of products in your area based on
quality, cost and timeliness of deliver. |
| K-6 |
Food preferences |
Understanding market characteristics in terms of flavor profiles,
nutritional composition and trends. |
| K-7 |
Flavor profiles |
A general description of the dominant flavors featured in a food,
beverage or cuisine. Profile may identify and describe individual
ingredient attributes, the order in which they appear and flavor
intensity. |
| K-8 |
Culinary equipment |
Tools and machines that are used by professionals in a foodservice
environment. |
| K-9 |
Culinary methodology |
The systematic study of methods that are, can be, or have been
applied within the foodservice industry. Methodology includes the
following concepts: a collection of theories, concepts or ideas;
comparative study of different approaches; and critique of the
individual methods. It may also include a series of processes,
activities and tasks. |
| K-10 |
Culinary team limitations |
Prudent expectations of the ability, speed, accuracy, and
productivity of a specific foodservice team before reaching a point of
diminishing returns. |
| K-11 |
Facility limitations |
Prudent expectations of the volume, complexity and speed of delivery
that a specific establishment can produce before reaching a point of
diminishing returns. |
| K-12 |
Weights and measures |
The quantity, size, weight, distance or capacity of a substance
compared to a designated standard. |
| K-13 |
Ingredients identification |
The act of identifying a variety of ingredients used in the
foodservice industry. |
| K-14 |
Purchasing specifications |
Detailed descriptions of items to be purchased from purveyors;
usually includes information regarding quality, appearance, weight,
condition, size and instructions for special processing. |
| K-15 |
Food storage principles |
Generally accepted industry policies, procedures, and standards that
promote safety, sanitation and quality of food products within the
storage phase of the flow of food. |
| K-16 |
Documentation techniques |
Understanding documentation techniques for business practices such
as procedure standards, human resource policies, recipes and financial
procedures. |
| K-17 |
Basic nutritional content |
Identification of fats, proteins, carbohydrates, vitamins, minerals,
and other nutrient related substances that are contained or added to
foods that are purchased or prepared. |
| K-18 |
Menu description |
A written explanation of a menu item that may include the
ingredients, cooking process, and origin. |
| K-19 |
Recipe structure |
A predetermined format that allows a recipe to be prepared
efficiently. The format may include the name/title, recipe category,
yield information, portion information, ingredient list, equipment
information, method of preparation, service information, critical
control points and more. |
| K-20 |
Cost analysis |
An evaluation process in which the cost of an item may be compared
to a desired result. Various industry accepted equations are used to
analyze many topics including food cost, selling price, return on
investment, plate cost. |
| K-21 |
Standards for evaluating recipes |
Create and implement assessment protocols to be used to objectively
review recipes within an operation. |
| K-22 |
Sensory presentation |
Effectively producing standard food preparation techniques that
trigger sensory responses in guests such as color, taste, texture and
sound. |
| K-23 |
Vessels |
Choosing the proper container for the use by understanding how
storage containers made from different materials such as stainless
steel, aluminum, wood, etc. interact with food products. |
| K-24 |
Composition |
Proper and appealing food presentation on plates, buffets or other
culinary venues. |
| K-25 |
Food integrity |
The concept of preparing food on an internally consistent framework
of principles accepted by society at large. |
| K-26 |
Speed of service |
Ability to work at a pace appropriate to the environment. |
| K-27 |
Volume expectations |
Producing quantitative results in a timely manner. |
| K-28 |
Productivity balance |
Ability to produce results on several levels simultaneously while
handling numerous tasks. |
| K-29 |
Mise en place |
“Put in Place” used in kitchens to refer to the
ingredients, such as cuts of meat, relishes, sauces, par-cooked items,
spices, freshly chopped vegetables, and other components that a cook
requires for the menu items that they expect to prepare during their
shift. |
| K-30 |
Communication technology and techniques |
Keeping abreast of current communication tech advances and use them
to maintain contact with members of the industry. |
| K-31 |
Departmental roles, responsibilities & requirements |
Understanding the chef’s position within the establishment
including their responsibility as a member of management and the
requirements of the assigned position. |
| K-32 |
Work flow |
Design kitchen and service areas to keep food safe by reducing risk
of cross contamination, time in temperature danger zone and ease of
cleaning and sanitizing. |
| K-33 |
Codes |
Understanding local building, health, food service and safety codes
and have ability to implement them within your operation. |
| K-34 |
Plans |
Documents that outline the facility structure and building
systems. |
| K-35 |
Basic Pastry |
Understanding the basic elements of bakery ingredients,
characteristics of yeast products, quick breads and creating hearth
breads and specialty breads. |
| K-36 |
Basic Baking |
Understanding the basic elements of desserts, pastry, patisserie,
and confections as well as milk and milk products. |
| K-37 |
Business plans |
Documents which support the plan of a business and its successful
operation. |
| K-38 |
Training techniques |
Standard methods for presenting, implementing and maintaining
standard operating procedures to employees, insuring consistent
performance. |
| K-39 |
Evaluation techniques |
The ability to evaluate the performance of an individual or team
during the execution of their duties. |
| K-40 |
Labor markets |
Existing bodies which make up the available labor force (traditional
and non-traditional) in a given market. |
| K-41 |
Interviewing & selection techniques |
Techniques used prior to hiring an employee to discern the
likelihood that an individual will be productive and successful in the
position. |
| K-42 |
Culinary credentials |
Available standard credentials, regarding education, training and
certification as well as the value of industry experience as related to
the career path of a potential employee. |
| K-43 |
Culinary training programs |
Programs designed to maximize the productivity of the culinary team
and ensure high quality and consistent product preparation. |
| K-44 |
Culinary career paths |
The path of an individual from education to executive level in a
successful food service career. |
| K-45 |
Discipline techniques |
Following proper progressive discipline steps and understanding the
liabilities associated with this process. |
| K-46 |
Coaching, motivation and leadership techniques |
Ideologies required to develop and foster a team to successful
completion of their goals. |
| K-47 |
Culinary attire |
Knowing which apparel is standard and usual to the culinary
industry. Understanding how to outfit teams for different situations
keeping safety and sanitiation in mind. |
| K-48 |
Personal protective equipment |
Usual and required clothing, equipment and gear which supports
employee safety practices. |
| K-49 |
Materials Safety Data Sheets |
Informational sheets which carry all the safety and first aid
protocol for the chemicals used in a facility. |
| K-50 |
Fire suppression systems |
Basic understanding of uses and needs as related to fire suppression
systems in commercial kitchens. |
| K-51 |
Food allergies |
An awareness and understanding of common food allergies as well as a
thorough understanding of how to accommodate guests with food allergies
once alerted. |
| K-52 |
Media |
Understanding the various types of media available to promote and
market a business and the types of markets each reach. |
| K-53 |
Merchandising |
The techniques and methods used to present a product for sale. |
| K-54 |
Budgets |
Understanding common budgeting practices including the importance of
a budget, uses for the document and how a chef should participate in the
construction of this planning device. |
| K-55 |
Elements of a financial report |
The various parts of the standard performance documents associated
with the regular evaluation of a business. |
| K-56 |
Cost Control techniques |
Various mathematical equations and operational methods used to
identify, analyze, and forecast areas where expenses can be
controlled. |
| K-57 |
Labor costs |
Direct and indirect expenses that result from human resource wages
and benefits. |
| K-58 |
American Culinary Federation Culinarians’ code |
A statement of belief in professional standards that promotes the
sharing of knowledge and skills in order to continually elevate the
foodservice industry. |
| K-59 |
Laws and regulations |
Rules established by authority, society, or custom. Particular
attention is paid to labor, immigration, discrimination, and sexual
harassment. |
| K-60 |
Cultural diversity |
Identified differences among people that relate to their ethnic,
religious, geographic, political and a variety of other frames of
reference. |
