# CTE Resource Center - Verso - Culinary Arts I Related National Standards for Family and Consumer Sciences Education

CTE Resource Center - Verso

Virginia’s CTE Resource Center

Related National Standards for Family and Consumer Sciences Education

National Standards for Family and Consumer Sciences Education

The 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.

8.1

Analyze career paths within the food production and food services industries.

8.1.1

Explain the roles, duties, and functions of individuals engaged in food production and service careers.

8.2

Demonstrate food safety and sanitation procedures.

8.2.1

Identify characteristics of major food borne pathogens, their role in causing illness, foods involved in outbreaks, and methods of prevention.

8.2.5

Practice standard personal hygiene and wellness procedures.

8.2.6

Demonstrate proper purchasing, receiving, storage, and handling of both raw and prepared foods.

8.2.7

Demonstrate safe food handling and preparation techniques that prevent cross-contamination from potentially hazardous foods and food groups.

8.2.8

Analyze current types of cleaning and sanitizing materials for proper use.

8.2.9

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.

8.2.10

Demonstrate safe and environmentally responsible waste disposal and recycling methods.

8.2.11

Demonstrate ability to maintain necessary records to document time and temperature control, HACCP, employee health, maintenance of equipment, and other elements of food preparation, storage, and presentation.

8.3

Demonstrate industry standards in selecting, using, and maintaining food production and food service equipment.

8.3.3

Demonstrate procedures for cleaning and sanitizing equipment, serving dishes, glassware, and utensils to meet industry standards and OSHA requirements.

8.4

Demonstrate menu planning principles and techniques based on standardized recipes to meet customer needs.

8.5

Demonstrate professional food preparation methods and techniques for all menu categories to produce a variety of food products that meet customer needs.

8.5.1

Demonstrate professional skills in safe handling of knives, tools, and equipment.

8.5.3

Demonstrate knowledge of portion control and proper scaling and measurement techniques.

8.5.5

Prepare various meats, seafood, and poultry using safe handling and professional preparation techniques.

8.5.6

Prepare various stocks, soups, and sauces using safe handling and professional preparation techniques.

8.5.7

Prepare various fruits, vegetables, starches, legumes, dairy products, fats, and oils using safe handling and professional preparation techniques.

8.5.8

Prepare various salads, dressings, marinades, and spices using safe handling and professional preparation techniques.

8.5.9

Prepare sandwiches, canapés and appetizers using safe handling and professional preparation techniques.

8.5.10

Prepare breads, baked goods, and desserts using safe handling and professional preparation techniques.

8.5.11

Prepare breakfast meats, eggs, cereals, and batter products using safe handling and professional preparation techniques.

8.6

Demonstrate implementation of food service management and leadership functions.

8.6.1

Apply principles of purchasing, receiving, and storing in food service operations.

8.6.3

Apply accounting procedures in planning and forecasting profit and loss.

8.6.8

Implement marketing plan for food service operations.

8.6.10

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.

8.7

Demonstrate the concept of internal and external customer service.

9.3

Evaluate nutrition principles, food plans, preparation techniques, and specialized dietary plans.