# CTE Resource Center - Verso - Culinary Arts I 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
44 Identify the duties and responsibilities of each member of the classical kitchen brigade. National Standards for Family and Consumer Sciences Education: 8.1.1
45 Investigate careers in the culinary arts and hospitality industries. National Standards for Family and Consumer Sciences Education: 8.1
46 Implement kitchen safety procedures. National Standards for Family and Consumer Sciences Education: 8.2
47 Explain safety data sheets (SDS). National Standards for Family and Consumer Sciences Education: 8.2.9
48 Describe safety hazards in food service operations. National Standards for Family and Consumer Sciences Education: 8.2
49 Demonstrate the use of cleaners and sanitizers. National Standards for Family and Consumer Sciences Education: 8.2.8 ♦ 8.2.9
50 Explain the classes of fires and the method of extinguishing each. National Standards for Family and Consumer Sciences Education: 8.2
51 Describe professional knife safety. National Standards for Family and Consumer Sciences Education: 8.5.1
53 Identify microorganisms related to food contamination. National Standards for Family and Consumer Sciences Education: 8.2.1
54 Identify food-borne illnesses, including their causes and symptoms. National Standards for Family and Consumer Sciences Education: 8.2.1
55 Explain factors that make foods potentially hazardous. National Standards for Family and Consumer Sciences Education: 8.2 ♦ 8.2.5 ♦ 8.2.7
56 Explain safe food handling, production, storage, and service procedures. National Standards for Family and Consumer Sciences Education: 8.2
57 Identify personal hygiene and health practices. National Standards for Family and Consumer Sciences Education: 8.2.5
59 Complete a daily sanitation inspection. National Standards for Family and Consumer Sciences Education: 8.2.11
60 Follow a schedule and standard procedures for cleaning and sanitizing equipment and facilities. National Standards for Family and Consumer Sciences Education: 8.3.3
61 Identify industry-standard waste disposal and recycling procedures. National Standards for Family and Consumer Sciences Education: 8.2.10
64 List the requirements for receiving and storing raw foods, prepared foods, and dry goods. National Standards for Family and Consumer Sciences Education: 8.2.6
68 Explain formal and informal purchasing methods. National Standards for Family and Consumer Sciences Education: 8.6.1
69 Describe the purpose of a requisition. National Standards for Family and Consumer Sciences Education: 8.6.1
73 Evaluate foods to determine conformity with specifications. National Standards for Family and Consumer Sciences Education: 8.6.1
74 Describe the steps in receiving and storing nonfood items. National Standards for Family and Consumer Sciences Education: 8.6.1
75 Explain USDA nutritional guidelines. National Standards for Family and Consumer Sciences Education: 9.3
81 Demonstrate knife skills. National Standards for Family and Consumer Sciences Education: 8.5.1
82 Identify operation of kitchen equipment. National Standards for Family and Consumer Sciences Education: 8.3
83 Identify the uses of a variety of cookware. National Standards for Family and Consumer Sciences Education: 8.3
84 Describe the components of a standardized recipe. National Standards for Family and Consumer Sciences Education: 8.4
85 Follow a standardized recipe. National Standards for Family and Consumer Sciences Education: 8.5
86 Explain dry-heat cooking methods. National Standards for Family and Consumer Sciences Education: 8.5
87 Explain moist-heat cooking methods. National Standards for Family and Consumer Sciences Education: 8.5
88 Explain combination cooking methods. National Standards for Family and Consumer Sciences Education: 8.5
89 Demonstrate scaling and measuring techniques for weight. National Standards for Family and Consumer Sciences Education: 8.5.3
90 Demonstrate scaling and measuring techniques for volume. National Standards for Family and Consumer Sciences Education: 8.5.3
91 Apply time-management principles to planning, preparing, and serving food. National Standards for Family and Consumer Sciences Education: 8.4 ♦ 8.5 ♦ 8.6
92 Design a kitchen workstation to facilitate preparation of a menu item. National Standards for Family and Consumer Sciences Education: 8.3
93 Describe uses of herbs, spices, oils, vinegars, and condiments. National Standards for Family and Consumer Sciences Education: 8.5.8
94 Identify common red meat carcasses and their utilizations. National Standards for Family and Consumer Sciences Education: 8.5.5
95 Identify types of poultry and their utilizations. National Standards for Family and Consumer Sciences Education: 8.5.5
96 Identify types of fish and their utilizations. National Standards for Family and Consumer Sciences Education: 8.5.5
97 Identify types of shellfish and their utilizations. National Standards for Family and Consumer Sciences Education: 8.5.5
98 Explain the preparation methods and pairings for stocks, soups, and sauces. National Standards for Family and Consumer Sciences Education: 8.5.6
99 Identify fruits, vegetables, and farinaceous items. National Standards for Family and Consumer Sciences Education: 8.5.7
100 Identify a variety of breakfast meats. National Standards for Family and Consumer Sciences Education: 8.5.1
101 Identify a variety of egg products. National Standards for Family and Consumer Sciences Education: 8.5.11
102 Identify a variety of breakfast cereals. National Standards for Family and Consumer Sciences Education: 8.5.11
103 Identify breakfast batter products. National Standards for Family and Consumer Sciences Education: 8.5.11
104 Prepare a variety of breakfast meats. National Standards for Family and Consumer Sciences Education: 8.5.11
105 Prepare eggs using various methods. National Standards for Family and Consumer Sciences Education: 8.5.11
106 Prepare hot breakfast cereals. National Standards for Family and Consumer Sciences Education: 8.5.11
107 Prepare breakfast batter products. National Standards for Family and Consumer Sciences Education: 8.5.11
108 Prepare cold salads. National Standards for Family and Consumer Sciences Education: 8.5.8
109 Prepare cold dressings. National Standards for Family and Consumer Sciences Education: 8.5.8
110 Prepare cold sandwiches. National Standards for Family and Consumer Sciences Education: 8.5.9
111 Define baking terms. National Standards for Family and Consumer Sciences Education: 8.5.10
112 Identify equipment and utensils used in baking. National Standards for Family and Consumer Sciences Education: 8.3
113 Identify the ingredients used in baking and their functions. National Standards for Family and Consumer Sciences Education: 8.5
114 Prepare quick breads National Standards for Family and Consumer Sciences Education: 8.5.10
115 Prepare pies and tarts. National Standards for Family and Consumer Sciences Education: 8.5.10
116 Prepare cookies. National Standards for Family and Consumer Sciences Education: 8.5.10
120 Determine food costs. National Standards for Family and Consumer Sciences Education: 8.6.3 ♦ 8.6.10
121 Demonstrate recipe conversion. National Standards for Family and Consumer Sciences Education: 8.5.3
122 Identify culinary units of measurement and measurement tools. National Standards for Family and Consumer Sciences Education: 8.5.3
123 Prepare a handwritten guest check. National Standards for Family and Consumer Sciences Education: 8.7
125 Demonstrate procedures for marketing to customers. National Standards for Family and Consumer Sciences Education: 8.6.8
126 Describe the interrelationships and workflow between dining room and kitchen operations. National Standards for Family and Consumer Sciences Education: 8.6.10
127 Describe the scope of the food service industry within the hospitality industry. National Standards for Family and Consumer Sciences Education: 8.6
128 Identify professional food service organizations. National Standards for Family and Consumer Sciences Education: 8.6