[{"data":1,"prerenderedAt":-1},["ShallowReactive",2],{"doc-seo-495851-105":3,"detail-sidebar-cat-0-en-105":81,"doc-detail-495851-en":130},{"code":4,"msg":5,"data":6},0,"ok",{"site_id":7,"language":8,"slug":9,"title":10,"keywords":11,"description":12,"schema_data":13,"social_meta":74,"head_meta":76,"extra_data":78,"updated_unix":80},105,"en","culinary-arts-competency-rating-guide","Culinary Arts - Competency Rating Guide","","A competency evaluation guide for culinary arts focuses on employability readiness rather than classroom grades. It defines a 0–6 rating scale from no exposure to mastered, and uses a (C) marker for core competencies. The guide lists measurable tasks across multiple domains, including hospitality industry introduction, sanitation, safety, purchasing and receiving, and identifying meats and poultry by appearance and taste, supported by clear performance expectations.",{"@graph":14,"@context":73},[15,34,56],{"@type":16,"itemListElement":17},"BreadcrumbList",[18,23,27,31],{"item":19,"name":20,"@type":21,"position":22},"https://docshare.wps.com","Home","ListItem",1,{"item":24,"name":25,"@type":21,"position":26},"https://docshare.wps.com/document/","Document",2,{"item":28,"name":29,"@type":21,"position":30},"https://docshare.wps.com/document/exam/","Exam",3,{"item":32,"name":10,"@type":21,"position":33},"https://docshare.wps.com/document/culinary-arts-competency-rating-guide/495851/",4,{"url":32,"name":10,"@type":35,"image":36,"author":41,"headline":10,"publisher":44,"fileFormat":47,"inLanguage":8,"description":12,"dateModified":48,"datePublished":49,"encodingFormat":47,"isAccessibleForFree":50,"interactionStatistic":51},"DigitalDocument",{"url":37,"@type":38,"width":39,"height":40},"https://docshare.wps.com/thumbnails/culinary-arts-competency-rating-guide/495851.png","ImageObject",300,407,{"name":42,"@type":43},"Stanley","Person",{"url":19,"name":45,"@type":46},"DocShare","Organization","application/pdf","2026-11-02","2026-10-02",true,{"@type":52,"interactionType":53,"userInteractionCount":55},"InteractionCounter",{"@type":54},"ViewAction",10,{"@type":57,"mainEntity":58},"FAQPage",[59,65,69],{"name":60,"@type":61,"acceptedAnswer":62},"What does the 0–6 rating scale measure in this culinary arts guide?","Question",{"text":63,"@type":64},"It measures employability readiness and competency in each listed task, from no exposure (0) to successfully mastered skills applied independently (6).","Answer",{"name":66,"@type":61,"acceptedAnswer":67},"What does the (C) symbol indicate?",{"text":68,"@type":64},"The (C) symbol indicates the core competencies for the tasks it follows.",{"name":70,"@type":61,"acceptedAnswer":71},"What topics are covered besides cooking skills?",{"text":72,"@type":64},"The guide includes hospitality industry fundamentals, sanitation, safety procedures, purchasing and receiving processes, and product identification by appearance and taste.","https://schema.org",{"og:url":32,"og:type":75,"og:title":10,"og:site_name":45,"og:description":12},"article",{"robots":77,"canonical":32},"index,follow",{"doc_id":79,"site_id":7},495851,1791048034,{"code":4,"msg":82,"data":83},"success",[84,88,92,95,100,105,110,115,120,123,126],{"id":22,"doc_module":4,"doc_module_name":25,"category_name":85,"show_sort_weight":86,"slug":87},"Story & Novel",90,"story-novel",{"id":26,"doc_module":4,"doc_module_name":25,"category_name":89,"show_sort_weight":90,"slug":91},"Literature",80,"literature",{"id":33,"doc_module":4,"doc_module_name":25,"category_name":29,"show_sort_weight":93,"slug":94},70,"exam",{"id":96,"doc_module":4,"doc_module_name":25,"category_name":97,"show_sort_weight":98,"slug":99},5,"Comic",60,"comic",{"id":101,"doc_module":4,"doc_module_name":25,"category_name":102,"show_sort_weight":103,"slug":104},6,"Technology",50,"technology",{"id":106,"doc_module":4,"doc_module_name":25,"category_name":107,"show_sort_weight":108,"slug":109},7,"Healthcare",40,"healthcare",{"id":111,"doc_module":4,"doc_module_name":25,"category_name":112,"show_sort_weight":113,"slug":114},8,"Research & Report",30,"research-report",{"id":116,"doc_module":4,"doc_module_name":25,"category_name":117,"show_sort_weight":118,"slug":119},9,"Religion & Spirituality",20,"religion-spirituality",{"id":118,"doc_module":4,"doc_module_name":25,"category_name":121,"show_sort_weight":118,"slug":122},"World Cup","world-cup",{"id":55,"doc_module":4,"doc_module_name":25,"category_name":124,"show_sort_weight":55,"slug":125},"Lifestyle","lifestyle",{"id":127,"doc_module":4,"doc_module_name":25,"category_name":128,"show_sort_weight":96,"slug":129},19,"General","general",{"code":4,"msg":82,"data":131},{"doc_id":79,"user_id":132,"nickname":42,"user_avatar":133,"doc_module":4,"category_id":33,"category_name":29,"doc_title":10,"doc_description":12,"doc_content":134,"file_id":135,"file_url":136,"file_type":137,"file_size":138,"view_count":55,"is_deleted":4,"is_public":22,"is_downloadable":22,"audit_status":22,"page_count":96,"language":139,"language_code":8,"site_id":7,"html_lang":8,"table_of_contents":140,"faqs":141,"seo_title":142,"seo_description":12,"update_tm":143,"read_time":144,"preview_page_count":4},2336477405376,"https://ap-avatar.wpscdn.com/davatar_29158cc5080c5b710cf443261637dec0","Name:   Culinary Arts  \nDirections:  \nEvaluate the student by checking the appropriate number to indicate the degree of competency. The rating for each task should reflect employability readiness rather than the grades given in class.  \nRating Scale (0-6):  \n0 No Exposure – no experience/knowledge in this area; program/course did not provide instruction in this area  \n1 Unsuccessful Attempt – unable to meet knowledge or performance criteria and/or required significant assistance  \n2 Partial Demonstration – met some of the knowledge or performance criteria with or without minor assistance  \n3 Knowledge Demonstrated – met knowledge criteria without assistance at least once  \n4 Performance Demonstrated – met performance criteria without assistance at least once  \n5 Repetitive Demonstration – met performance and/or knowledge criteria without assistance on multiple occasions  \n6 Mastered – successfully applied knowledge or skills in this area to solve related problems independently  \n(C)–Indicates the core competencies.  \n\n| 0 | 1 | 2 | 3 | 4 | 5 | 6 | A. Introduction to the Hospitality Industry | Notes: |\n| --- | --- | --- | --- | --- | --- | --- | --- | --- |\n|  |  |  |  |  |  |  | 1. Explain the history of culinary arts and the food industry (C) |  |\n|  |  |  |  |  |  |  | 2. Explain the career hierarchy |  |\n|  |  |  |  |  |  |  | 3. Distinguish between different levels of expertise |  |\n|  |  |  |  |  |  |  | 4. Distinguish between different levels of industry |  |\n|  |  |  |  |  |  |  | 5. Explain the complexity of opening a restaurant |  |\n|  |  |  |  |  |  |  | 6. Explain the purpose of uniforms |  |\n|  |  |  |  |  |  |  | 7. Express knowledge about new trends and the future of the food industry |  |\n|  |  |  |  |  |  |  | 8. Describe what is expected of food industry employees (C) |  |\n|  |  |  |  |  |  |  | 9. Explain why cooking skills must be mastered before managerial skills |  |\n|  |  |  |  |  |  |  | 10. Describe and demonstrate professional ethics (C) |  |\n|  |  |  |  |  |  |  | 11. Explain cost control measures |  |\n|  |  |  |  |  |  |  | 12. Demonstrate use of computers and software related to the food industry |  |\n|  |  |  |  |  |  |  | 13. Identify equipment commonly used in the Hospitality/ Culinary Arts industry (C) |  |\n|  |  |  |  |  |  |  | 14. Demonstrate an enthusiasm for the food industry\u003Cbr>(C) |  |\n|  |  |  |  |  |  |  | 15. Demonstrate needed organizational skills (C) |  |\n|  |  |  |  |  |  |  | 16. Demonstrate effective people/communication skills (C) |  |\n|  |  |  |  |  |  |  | 17. Demonstrate accomplishment of general education skills (i.e. basic math, reading, and writing) (C) |  |\n|  |  |  |  |  |  |  | Other: |  |\n\n\n| 0 | 1 | 2 | 3 | 4 | 5 | 6 | B. Sanitation | Notes: |\n| --- | --- | --- | --- | --- | --- | --- | --- | --- |\n|  |  |  |  |  |  |  | 1. Obtain ServSafe ® certification * (C) |  |\n|  |  |  |  |  |  |  | 2. Explain how and why different temperatures are used for sanitation (C) |  |\n|  |  |  |  |  |  |  | 3. Clean utensils and smaller equipment (C) |  |\n|  |  |  |  |  |  |  | 4. Clean standing equipment (C) |  |\n|  |  |  |  |  |  |  | 5. Demonstrate proper hand-washing techniques at appropriate times (C) |  |\n|  |  |  |  |  |  |  | 6. Demonstrate proper sanitation of the pot sink (C) |  |\n|  |  |  |  |  |  |  | 7. Demonstrate proper floor care, including sweeping and mopping (C) |  |\n|  |  |  |  |  |  |  | 8. Demonstrate proper storage and handling of food\u003Cbr>(C) |  |\n|  |  |  |  |  |  |  | 9. Demonstrate proper storage of waste (C) |  |\n|  |  |  |  |  |  |  | 10. Describe the dangers of cross-contamination (C) |  |\n|  |  |  |  |  |  |  | Other: |  |\n\nServSafe ® is a registered trademark of the National Restaurant Association Educational Foundation (1-800-765-2122).  \n\n| 0 | 1 | 2 | 3 | 4 | 5 | 6 | C. Safety | Notes: |\n| --- | --- | --- | --- | --- | --- | --- | --- | --- |\n|  |  |  |  |  |  |  | 1. Explain common food allergies (C) |  |\n|  |  |  |  |  |  |  | 2. Explain first aid pro","cbCaib5WjEN73hMk","https://ap.wps.com/l/cbCaib5WjEN73hMk","pdf",687800,"English","# Rating Scale\n## Introduction to the Hospitality Industry\n## Sanitation\n## Safety\n## Purchasing and Receiving\n## Product Identification by Appearance and Taste","[{\"question\":\"What does the 0–6 rating scale measure in this culinary arts guide?\",\"answer\":\"It measures employability readiness and competency in each listed task, from no exposure (0) to successfully mastered skills applied independently (6).\"},{\"question\":\"What does the (C) symbol indicate?\",\"answer\":\"The (C) symbol indicates the core competencies for the tasks it follows.\"},{\"question\":\"What topics are covered besides cooking skills?\",\"answer\":\"The guide includes hospitality industry fundamentals, sanitation, safety procedures, purchasing and receiving processes, and product identification by appearance and taste.\"}]","Culinary Arts - Competency Rating Guide | PDF",1790922909,13]