Related National Standards for Family and Consumer Sciences Education
National Standards for Family and Consumer Sciences EducationThe National Standards for Family and Consumer Sciences Education have been correlated to the tasks/competencies in this course. These correlations appear on the task/competency pages, and an unduplicated list of these standards appears below.
For additional information about the National Standards for Family and Consumer Sciences Education, see http://www.doe.in.gov/octe/facs/NASAFACS/index.html.
Analyze career paths within the food production and food services industries.
Explain the roles, duties, and functions of individuals engaged in food production and service careers.
Analyze opportunities for employment and entrepreneurial endeavors.
Summarize education and training requirements and opportunities for career paths in food production and services.
Demonstrate food safety and sanitation procedures.
Identify characteristics of major food borne pathogens, their role in causing illness, foods involved in outbreaks, and methods of prevention.
Use the 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.
Demonstrate industry standards in selecting, using, and maintaining food production and food service equipment.
Operate tools and equipment following safety procedures and OSHA requirements.
Maintain tools and equipment following safety procedures and OSHA requirements.
Demonstrate procedures for safe and secure storage of equipment and tools.
Demonstrate menu planning principles and techniques based on standardized recipes to meet customer needs.
Demonstrate professional food preparation methods and techniques for all menu categories to produce a variety of food products that meet customer needs.
Demonstrate professional skills in safe handling of knives, tools, and equipment.
Demonstrate knowledge of portion control and proper scaling and measurement techniques.
Prepare various stocks, soups, and sauces using safe handling and professional preparation techniques.
Prepare breads, baked goods, and desserts using safe handling and professional preparation techniques.
Apply accounting procedures in planning and forecasting profit and loss.
Apply principles of inventory management, labor cost and control techniques, production planning and control, sustainability, and facilities management to planning and front and back of the house operations.
Demonstrate the concept of internal and external customer service.
Demonstrate sensitivity to diversity and special needs.