# CTE Resource Center - Verso - Introduction to Culinary Arts National Standards for Family and Consumer Sciences Education Correlation by Task

CTE Resource Center - Verso

Virginia’s CTE Resource Center

National Standards for Family and Consumer Sciences Education Correlation by Task

In this course, the following tasks/competencies reinforce the standards listed beside them. Teachers may identify additional reinforcements in locally developed instructional materials.

Task/Competency Number Task/Competency Statement Standards
43 Identify career options, occupational venues, and entrepreneurial opportunities in culinary arts professions and food-related industries. National Standards for Family and Consumer Sciences Education: 8.1
44 Describe the duties of selected positions in the culinary arts professions and food-related industries. National Standards for Family and Consumer Sciences Education: 8.1.1 ♦ 8.1.2 ♦ 8.1.3
45 Identify specialized markets and entrepreneurial opportunities in culinary arts professions and food-related industries. National Standards for Family and Consumer Sciences Education: 8.1.2
46 Identify physical hazards in the kitchen and procedures for avoiding them. National Standards for Family and Consumer Sciences Education: 8.2 ♦ 8.3.2 ♦ 8.3.1 ♦ 8.3.5
47 Identify chemical hazards in the kitchen. National Standards for Family and Consumer Sciences Education: 8.2.9
48 Implement kitchen safety procedures. National Standards for Family and Consumer Sciences Education: 8.2.9
49 Describe the latest advancements in food safety. National Standards for Family and Consumer Sciences Education: 8.2
50 Explain food-borne illnesses. National Standards for Family and Consumer Sciences Education: 8.2.1
51 Identify federal, state, and local food safety requirements. National Standards for Family and Consumer Sciences Education: 8.2
52 Demonstrate the principles and procedures of safe food handling. National Standards for Family and Consumer Sciences Education: 8.2
53 Identify the components of a standardized recipe. National Standards for Family and Consumer Sciences Education: 8.4
55 Identify kitchen equipment for use in food preparation. National Standards for Family and Consumer Sciences Education: 8.3
56 Demonstrate mise en place. National Standards for Family and Consumer Sciences Education: 8.5
57 Describe time-management principles in food service. National Standards for Family and Consumer Sciences Education: 8.4 ♦ 8.5
58 Explain concepts of taste and flavor. National Standards for Family and Consumer Sciences Education: 8.4 ♦ 8.5
59 Demonstrate basic knife skills. National Standards for Family and Consumer Sciences Education: 8.5.1
60 Identify cooking methods in food preparation. National Standards for Family and Consumer Sciences Education: 8.5
61 Describe food-science principles in food preparation. National Standards for Family and Consumer Sciences Education: 8.5
62 Prepare stocks, soups, and sauces. National Standards for Family and Consumer Sciences Education: 8.5.6
63 Demonstrate techniques for scaling and measuring volume and weight. National Standards for Family and Consumer Sciences Education: 8.5.3
64 Demonstrate recipe conversion, using conversion factors (CFs) and formulas. National Standards for Family and Consumer Sciences Education: 8.5.3
65 Demonstrate basic baking and pastry techniques. National Standards for Family and Consumer Sciences Education: 8.5.10
66 Describe a kitchen workstation. National Standards for Family and Consumer Sciences Education: 8.3
67 Explain the types of dining service. National Standards for Family and Consumer Sciences Education: 8.7
68 Describe influences on the development of various cuisines. National Standards for Family and Consumer Sciences Education: 8.7.5
69 Summarize trends in current cuisines. National Standards for Family and Consumer Sciences Education: 8.7.5
70 Describe the sources and functions of nutrients. National Standards for Family and Consumer Sciences Education: 8.4
71 Evaluate a food label. National Standards for Family and Consumer Sciences Education: 8.4
72 Evaluate a recipe for nutritional values and preparation process. National Standards for Family and Consumer Sciences Education: 8.4
73 Design menus to meet culinary trends. National Standards for Family and Consumer Sciences Education: 8.4
74 Identify special dietary needs and preferences of various consumer groups. National Standards for Family and Consumer Sciences Education: 8.4
76 Explain food-resource management. National Standards for Family and Consumer Sciences Education: 8.6.10
77 Describe how to determine food costs. National Standards for Family and Consumer Sciences Education: 8.6.3 ♦ 8.6.10
78 Identify the cost components of food production. National Standards for Family and Consumer Sciences Education: 8.6.3 ♦ 8.6.10
79 Evaluate environmental factors relating to food costs. National Standards for Family and Consumer Sciences Education: 8.6.3