# CTE Resource Center - Verso - Introduction to Culinary Arts FCCLA National Programs Correlation by Task

CTE Resource Center - Verso

Virginia’s CTE Resource Center

FCCLA National Programs 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
42 Describe the origins and development of culinary arts. FCCLA National Programs: Career Connection: My Career ♦ Career Connection: My Life ♦ Career Connection: My Path ♦ Career Connection: My Skills ♦ Power of One: A Better You
43 Identify career options, occupational venues, and entrepreneurial opportunities in culinary arts professions and food-related industries. FCCLA National Programs: Career Connection: My Career ♦ Career Connection: My Life ♦ Career Connection: My Path ♦ Career Connection: My Skills ♦ Financial Fitness: Earning ♦ Power of One: A Better You ♦ Power of One: Working on Working
44 Describe the duties of selected positions in the culinary arts professions and food-related industries. FCCLA National Programs: Career Connection: My Career ♦ Career Connection: My Life ♦ Career Connection: My Path ♦ Career Connection: My Skills ♦ Financial Fitness: Earning ♦ Power of One: A Better You ♦ Power of One: Working on Working
45 Identify specialized markets and entrepreneurial opportunities in culinary arts professions and food-related industries. FCCLA National Programs: Career Connection: My Career ♦ Career Connection: My Life ♦ Career Connection: My Path ♦ Career Connection: My Skills ♦ Power of One: A Better You ♦ Power of One: Working on Working
46 Identify physical hazards in the kitchen and procedures for avoiding them. FCCLA National Programs: Career Connection: My Career ♦ Career Connection: My Path ♦ Career Connection: My Skills ♦ Power of One: A Better You ♦ Power of One: Working on Working
47 Identify chemical hazards in the kitchen. FCCLA National Programs: Career Connection: My Career ♦ Career Connection: My Life ♦ Career Connection: My Path ♦ Career Connection: My Skills ♦ Power of One: A Better You ♦ Power of One: Working on Working
48 Implement kitchen safety procedures. FCCLA National Programs: Career Connection: My Career ♦ Career Connection: My Life ♦ Career Connection: My Path ♦ Career Connection: My Skills ♦ Power of One: A Better You ♦ Power of One: Working on Working
49 Describe the latest advancements in food safety. FCCLA National Programs: Career Connection: My Career ♦ Career Connection: My Life ♦ Career Connection: My Path ♦ Career Connection: My Skills ♦ Power of One: A Better You ♦ Power of One: Working on Working
50 Explain food-borne illnesses. FCCLA National Programs: Career Connection: My Career ♦ Career Connection: My Life ♦ Career Connection: My Path ♦ Career Connection: My Skills ♦ Power of One: A Better You ♦ Power of One: Working on Working
51 Identify federal, state, and local food safety requirements. FCCLA National Programs: Career Connection: My Career ♦ Career Connection: My Life ♦ Career Connection: My Path ♦ Career Connection: My Skills ♦ Power of One: A Better You ♦ Power of One: Working on Working
52 Demonstrate the principles and procedures of safe food handling. FCCLA National Programs: Career Connection: My Career ♦ Career Connection: My Life ♦ Career Connection: My Path ♦ Career Connection: My Skills ♦ Power of One: A Better You ♦ Power of One: Working on Working
53 Identify the components of a standardized recipe. FCCLA National Programs: Career Connection: My Career ♦ Career Connection: My Life ♦ Career Connection: My Path ♦ Career Connection: My Skills ♦ Power of One: A Better You ♦ Power of One: Working on Working
54 Select hand tools and utensils for food preparation tasks. FCCLA National Programs: Career Connection: My Career ♦ Career Connection: My Life ♦ Career Connection: My Path ♦ Career Connection: My Skills ♦ Power of One: A Better You ♦ Power of One: Working on Working
55 Identify kitchen equipment for use in food preparation. FCCLA National Programs: Career Connection: My Career ♦ Career Connection: My Life ♦ Career Connection: My Path ♦ Career Connection: My Skills ♦ Power of One: A Better You ♦ Power of One: Working on Working
56 Demonstrate mise en place. FCCLA National Programs: Career Connection: My Career ♦ Career Connection: My Life ♦ Career Connection: My Path ♦ Career Connection: My Skills ♦ Power of One: A Better You ♦ Power of One: Working on Working
57 Describe time-management principles in food service. FCCLA National Programs: Career Connection: My Career ♦ Career Connection: My Life ♦ Career Connection: My Path ♦ Career Connection: My Skills ♦ Power of One: A Better You ♦ Power of One: Working on Working
58 Explain concepts of taste and flavor. FCCLA National Programs: Career Connection: My Career ♦ Career Connection: My Life ♦ Career Connection: My Path ♦ Career Connection: My Skills ♦ Power of One: A Better You ♦ Power of One: Working on Working
59 Demonstrate basic knife skills. FCCLA National Programs: Career Connection: My Career ♦ Career Connection: My Life ♦ Career Connection: My Path ♦ Career Connection: My Skills ♦ Power of One: A Better You ♦ Power of One: Working on Working
60 Identify cooking methods in food preparation. FCCLA National Programs: Career Connection: My Career ♦ Career Connection: My Life ♦ Career Connection: My Path ♦ Career Connection: My Skills ♦ Power of One: A Better You ♦ Power of One: Working on Working
61 Describe food-science principles in food preparation. FCCLA National Programs: Career Connection: My Career ♦ Career Connection: My Life ♦ Career Connection: My Path ♦ Career Connection: My Skills ♦ Power of One: A Better You ♦ Power of One: Working on Working
62 Prepare stocks, soups, and sauces. FCCLA National Programs: Career Connection: My Career ♦ Career Connection: My Life ♦ Career Connection: My Path ♦ Career Connection: My Skills ♦ Power of One: A Better You ♦ Power of One: Working on Working
63 Demonstrate techniques for scaling and measuring volume and weight. FCCLA National Programs: Career Connection: My Career ♦ Career Connection: My Life ♦ Career Connection: My Path ♦ Career Connection: My Skills ♦ Power of One: A Better You ♦ Power of One: Working on Working
64 Demonstrate recipe conversion, using conversion factors (CFs) and formulas. FCCLA National Programs: Career Connection: My Career ♦ Career Connection: My Life ♦ Career Connection: My Path ♦ Career Connection: My Skills ♦ Power of One: A Better You ♦ Power of One: Working on Working
65 Demonstrate basic baking and pastry techniques. FCCLA National Programs: Career Connection: My Career ♦ Career Connection: My Life ♦ Career Connection: My Path ♦ Career Connection: My Skills ♦ Power of One: A Better You ♦ Power of One: Working on Working
66 Describe a kitchen workstation. FCCLA National Programs: Career Connection: My Career ♦ Career Connection: My Life ♦ Career Connection: My Path ♦ Career Connection: My Skills ♦ Power of One: A Better You ♦ Power of One: Working on Working
67 Explain the types of dining service. FCCLA National Programs: Career Connection: My Career ♦ Career Connection: My Life ♦ Career Connection: My Path ♦ Career Connection: My Skills ♦ Power of One: A Better You ♦ Power of One: Working on Working
68 Describe influences on the development of various cuisines. FCCLA National Programs: Career Connection: My Career ♦ Career Connection: My Life ♦ Career Connection: My Path ♦ Career Connection: My Skills ♦ Power of One: A Better You ♦ Power of One: Family Ties ♦ Power of One: Working on Working
69 Summarize trends in current cuisines. FCCLA National Programs: Career Connection: My Career ♦ Career Connection: My Life ♦ Career Connection: My Path ♦ Career Connection: My Skills ♦ Power of One: A Better You ♦ Power of One: Family Ties ♦ Power of One: Working on Working
70 Describe the sources and functions of nutrients. FCCLA National Programs: Career Connection: My Career ♦ Career Connection: My Life ♦ Career Connection: My Path ♦ Career Connection: My Skills ♦ Power of One: A Better You ♦ Power of One: Family Ties ♦ Power of One: Working on Working ♦ Student Body: The Healthy You
71 Evaluate a food label. FCCLA National Programs: Career Connection: My Career ♦ Career Connection: My Life ♦ Career Connection: My Path ♦ Career Connection: My Skills ♦ Power of One: A Better You ♦ Power of One: Family Ties ♦ Power of One: Working on Working ♦ Student Body: The Healthy You
72 Evaluate a recipe for nutritional values and preparation process. FCCLA National Programs: Career Connection: My Career ♦ Career Connection: My Life ♦ Career Connection: My Path ♦ Career Connection: My Skills ♦ Power of One: A Better You ♦ Power of One: Family Ties ♦ Power of One: Working on Working ♦ Student Body: The Healthy You
73 Design menus to meet culinary trends. FCCLA National Programs: Career Connection: My Career ♦ Career Connection: My Life ♦ Career Connection: My Path ♦ Career Connection: My Skills ♦ Power of One: Family Ties ♦ Power of One: Working on Working ♦ Student Body: The Healthy You
74 Identify special dietary needs and preferences of various consumer groups. FCCLA National Programs: Career Connection: My Career ♦ Career Connection: My Life ♦ Career Connection: My Path ♦ Career Connection: My Skills ♦ Power of One: A Better You ♦ Power of One: Family Ties ♦ Power of One: Working on Working ♦ Student Body: The Healthy You
75 Modify a recipe to meet the special dietary needs or preferences of a selected consumer group. FCCLA National Programs: Career Connection: My Career ♦ Career Connection: My Life ♦ Career Connection: My Path ♦ Career Connection: My Skills ♦ Power of One: A Better You ♦ Power of One: Family Ties ♦ Power of One: Working on Working ♦ Student Body: The Healthy You
76 Explain food-resource management. FCCLA National Programs: Career Connection: My Career ♦ Career Connection: My Life ♦ Career Connection: My Path ♦ Career Connection: My Skills ♦ Financial Fitness: Saving ♦ Financial Fitness: Spending ♦ Power of One: A Better You ♦ Power of One: Family Ties ♦ Power of One: Working on Working
77 Describe how to determine food costs. FCCLA National Programs: Career Connection: My Career ♦ Career Connection: My Life ♦ Career Connection: My Path ♦ Career Connection: My Skills ♦ Financial Fitness: Earning ♦ Financial Fitness: Saving ♦ Financial Fitness: Spending ♦ Power of One: A Better You ♦ Power of One: Family Ties ♦ Power of One: Working on Working
78 Identify the cost components of food production. FCCLA National Programs: Career Connection: My Career ♦ Career Connection: My Life ♦ Career Connection: My Path ♦ Career Connection: My Skills ♦ Financial Fitness: Earning ♦ Financial Fitness: Saving ♦ Financial Fitness: Spending ♦ Power of One: A Better You ♦ Power of One: Working on Working
79 Evaluate environmental factors relating to food costs. FCCLA National Programs: Career Connection: My Career ♦ Career Connection: My Life ♦ Career Connection: My Path ♦ Career Connection: My Skills ♦ Financial Fitness: Earning ♦ Financial Fitness: Saving ♦ Financial Fitness: Spending ♦ Power of One: A Better You ♦ Power of One: Working on Working