# CTE Resource Center - Verso - Culinary Arts I 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 Explore the history 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 ♦ Power of One: Working on Working
43 Describe the role of food and foodways in the history of Virginia. 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
44 Identify the duties and responsibilities of each member of the classical kitchen brigade. 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
45 Investigate careers in the culinary arts and hospitality 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 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
47 Explain safety data sheets (SDS). 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 Describe safety hazards in food service operations. 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 Demonstrate the use of cleaners and sanitizers. 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 the classes of fires and the method of extinguishing each. 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 Describe professional knife 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
52 List the regulatory agencies, laws, and regulations that govern safety in the food service environment. 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 microorganisms related to food contamination. 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 Identify food-borne illnesses, including their causes and symptoms. 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 Explain factors that make foods potentially hazardous. 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 Explain safe food handling, production, storage, and service 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
57 Identify personal hygiene and health practices. 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 Identify common food allergies. 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 Complete a daily sanitation inspection. 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 Follow a schedule and standard procedures for cleaning and sanitizing equipment and facilities. 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 Identify industry-standard waste disposal and recycling 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
62 Describe measures for pest control and eradication in the food service environment. 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 List the agencies and regulations that govern sanitation in the food service environment. 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 List the requirements for receiving and storing raw foods, prepared foods, and dry goods. FCCLA National Programs: Career Connection: My Career ♦ Career Connection: My Life ♦ Career Connection: My Path ♦ Career Connection: My Skills ♦ Power of One: Working on Working
65 Conduct an inventory of food and nonfood items. FCCLA National Programs: Career Connection: My Career ♦ Career Connection: My Life ♦ Career Connection: My Path ♦ Career Connection: My Skills ♦ Power of One: Working on Working
66 Explain the regulations for inspecting and grading foods. FCCLA National Programs: Career Connection: My Career ♦ Career Connection: My Life ♦ Career Connection: My Path ♦ Career Connection: My Skills ♦ Power of One: Working on Working
67 Outline the flow of food from grower to buyer. FCCLA National Programs: Career Connection: My Career ♦ Career Connection: My Life ♦ Career Connection: My Path ♦ Career Connection: My Skills ♦ Power of One: Working on Working
68 Explain formal and informal purchasing methods. FCCLA National Programs: Career Connection: My Career ♦ Career Connection: My Life ♦ Career Connection: My Path ♦ Career Connection: My Skills ♦ Power of One: Working on Working
69 Describe the purpose of a requisition. FCCLA National Programs: Career Connection: My Career ♦ Career Connection: My Life ♦ Career Connection: My Path ♦ Power of One: Working on Working
70 Describe market fluctuations and their effects on product cost. FCCLA National Programs: Career Connection: My Career ♦ Power of One: A Better You ♦ Power of One: Working on Working
71 Explain the legal and ethical considerations of purchasing. FCCLA National Programs: Career Connection: My Life ♦ Career Connection: My Path ♦ Career Connection: My Skills ♦ Power of One: A Better You ♦ Power of One: Working on Working
72 Describe the importance of product specifications. 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
73 Evaluate foods to determine conformity with specifications. 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
74 Describe the steps in receiving and storing nonfood items. 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
75 Explain USDA nutritional guidelines. 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 ♦ Student Body: The Healthy You
76 Explain concepts related to energy balance. 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 ♦ Student Body: The Fit You ♦ Student Body: The Healthy You
77 Describe the nutritional components of food. 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 ♦ Student Body: The Healthy You
78 Evaluate personal diets, using the recommended dietary allowances. 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 ♦ Student Body: The Fit You ♦ Student Body: The Healthy You
79 Explain cooking and storage techniques that promote maximum retention of nutrients. FCCLA National Programs: Career Connection: My Career ♦ Career Connection: My Life ♦ Career Connection: My Path ♦ Career Connection: My Skills ♦ Power of One: Working on Working ♦ Student Body: The Healthy You
80 Identify hand tools and utensils used 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
81 Demonstrate 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
82 Identify operation of kitchen equipment. 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
83 Identify the uses of a variety of cookware. 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
84 Describe 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
85 Follow 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
86 Explain dry-heat cooking methods. 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
87 Explain moist-heat cooking methods. 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
88 Explain combination cooking methods. 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
89 Demonstrate scaling and measuring techniques for 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
90 Demonstrate scaling and measuring techniques for volume. 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
91 Apply time-management principles to planning, preparing, and serving food. 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
92 Design a kitchen workstation to facilitate preparation of a menu item. 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
93 Describe uses of herbs, spices, oils, vinegars, and condiments. 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
94 Identify common red meat carcasses and their utilizations. 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
95 Identify types of poultry and their utilizations. 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
96 Identify types of fish and their utilizations. 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
97 Identify types of shellfish and their utilizations. 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
98 Explain the preparation methods and pairings for 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
99 Identify fruits, vegetables, and farinaceous items. 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
100 Identify a variety of breakfast meats. 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
101 Identify a variety of egg products. 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
102 Identify a variety of breakfast cereals. 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
103 Identify breakfast batter products. 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
104 Prepare a variety of breakfast meats. 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
105 Prepare eggs using various methods. 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
106 Prepare hot breakfast cereals. 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
107 Prepare breakfast batter products. 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
108 Prepare cold salads. 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
109 Prepare cold dressings. 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
110 Prepare cold sandwiches. 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
111 Define baking terms. 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
112 Identify equipment and utensils used in baking. 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
113 Identify the ingredients used in baking and their functions. 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
114 Prepare quick breads 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
115 Prepare pies and tarts. 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
116 Prepare cookies. 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
117 Describe the types of table service and table settings. 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
118 Communicate with diverse customers. 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
119 Demonstrate beverage 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
120 Determine food costs. FCCLA National Programs: Career Connection: My Career ♦ Career Connection: My Life ♦ Career Connection: My Path ♦ Career Connection: My Skills ♦ Financial Fitness: Spending ♦ Power of One: A Better You ♦ Power of One: Working on Working
121 Demonstrate recipe conversion. 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
122 Identify culinary units of measurement and measurement tools. 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: Take the Lead ♦ Power of One: Working on Working
123 Prepare a handwritten guest check. 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
124 Identify types of dining establishments. 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
125 Demonstrate procedures for marketing to customers. 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
126 Describe the interrelationships and workflow between dining room and kitchen operations. 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
127 Describe the scope of the food service industry within the hospitality industry. 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
128 Identify professional food service organizations. 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