# CTE Resource Center - Verso - Culinary Arts I SOL Correlation by Task

CTE Resource Center - Verso

Virginia’s CTE Resource Center

SOL Correlation by Task

A correlation between each state-approved CTE course and Virginia Standards of Learning (SOL) for English, History and Social Science, Mathematics, and Science has been completed by teams of CTE and academic specialists. The correlation identifies, on a statewide basis, standards reinforced by specific tasks/competencies within each course.

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
1 Demonstrate creativity and innovation. English 6.1, 6.3, 6.4, 6.6, 6.7, 6.9, 7.1, 7.3, 7.4, 7.6, 7.7, 7.9, 8.1, 8.3, 8.4, 8.6, 8.7, 8.9, 9.1, 9.5, 9.6, 9.8, 10.1, 10.5, 10.6, 10.8, 11.1, 11.5, 11.6, 11.8, 12.1, 12.5, 12.6, 12.8
History and Social Science CE.1, CE.4, GOVT.1, USI.1, USII.1, VUS.1, WG.1, WG.4, WHI.1, WHII.1
Mathematics 6.1, 6.2, 6.3, 6.4, 6.5, 6.6, 6.7, 6.10, 6.11, 6.12, 7.2, 7.3, 7.8, 7.9, 8.2, 8.4, 8.6, 8.7, 8.11, 8.12, 8.17, 8.18, A.9, AFDA.3, AFDA.4, AFDA.5, AFDA.6, AFDA.7, AFDA.8, AII.9, COM.1, COM.3, COM.4, COM.5, COM.8, DM.1*, DM.2*, DM.3*, DM.7, DM.10, PS.3*, PS.4*, PS.7*, PS.9*, PS.10*
Science 6.1, BIO.1, CH.1, ES.1, LS.1, PS.1
2 Demonstrate critical thinking and problem solving. English 6.1, 6.3, 6.4, 6.5, 6.6, 6.7, 6.9, 7.1, 7.3, 7.4, 7.5, 7.6, 7.7, 7.9, 8.1, 8.3, 8.4, 8.5, 8.6, 8.7, 8.9, 9.1, 9.5, 9.6, 9.8, 10.1, 10.5, 10.6, 10.8, 11.1, 11.5, 11.6, 11.8, 12.1, 12.5, 12.6, 12.8
History and Social Science CE.1, CE.4, CE.11, GOVT.1, USI.1, USII.1, VUS.1, WG.1, WG.4, WHI.1, WHII.1
Mathematics 6.1, 6.2, 6.3, 6.4, 6.5, 6.6, 6.10, 6.11, 7.2, 7.3, 7.8, 7.12, 7.13, 8.2, 8.4, 8.8, 8.9, 8.10, 8.11, A.8, A.9, AFDA.3, AFDA.5, AFDA.8, AII.9, AII.10, AII.11, COM.1, COM.3, COM.4, COM.5, COM.8, DM.1*, DM.2*, DM.3*, DM.4, DM.7, DM.9*, G.1, G.13, G.14, PS.9*, PS.10*
Science 6.1, BIO.1, CH.1, ES.1, LS.1, PS.1
3 Demonstrate initiative and self-direction. English 6.1, 6.4, 6.6, 6.7, 6.9, 7.1, 7.4, 7.6, 7.7, 7.9, 8.1, 8.4, 8.6, 8.7, 8.9, 9.1, 9.5, 9.6, 9.8, 10.1, 10.5, 10.6, 10.8, 11.1, 11.5, 11.6, 11.8, 12.1, 12.5, 12.6, 12.8
History and Social Science CE.1, CE.4, CE.11, GOVT.1, USI.1, USII.1, VUS.1, WG.1, WHI.1, WHII.1
4 Demonstrate integrity. English 6.1, 7.1, 8.1, 9.1, 9.5, 10.1, 10.5, 11.1, 11.5, 12.1, 12.5
History and Social Science CE.1, CE.3, CE.4, GOVT.1, GOVT.16, USI.1, USII.1, VUS.1, WG.1, WHI.1, WHII.1
5 Demonstrate work ethic. English 6.1, 7.1, 8.1, 9.1, 10.1, 11.1, 12.1
History and Social Science CE.1, CE.4, CE.14, GOVT.1, GOVT.16, USI.1, USII.1, VUS.1, WG.1, WHI.1, WHII.1
Science CH.1
6 Demonstrate conflict-resolution skills. English 6.1, 6.2, 6.4, 6.6, 6.7, 6.9, 7.1, 7.2, 7.4, 7.6, 7.7, 7.9, 8.1, 8.2, 8.4, 8.6, 8.7, 8.9, 9.1, 10.1, 11.1, 12.1
History and Social Science CE.1, CE.4, GOVT.1, USI.1, VUS.1
7 Demonstrate listening and speaking skills. English 6.1, 6.2, 6.4, 6.6, 7.1, 7.2, 7.4, 7.6, 8.1, 8.2, 8.4, 8.6, 9.1, 10.1, 11.1, 12.1
History and Social Science CE.1, CE.4, GOVT.1, USI.1, USII.1, VUS.1, WG.1, WHI.1, WHII.1
8 Demonstrate respect for diversity. English 6.1, 7.1, 8.1, 9.1, 10.1, 11.1, 12.1
History and Social Science CE.1, CE.3, CE.4, GOVT.1, GOVT.16, USI.1, USII.1, USII.9, VUS.1, VUS.13, WG.1, WHI.1, WHII.1
9 Demonstrate customer service skills. English 6.1, 6.4, 6.7, 7.1, 7.4, 7.7, 8.1, 8.4, 8.7, 9.1, 9.5, 9.6, 10.1, 10.5, 10.6, 11.1, 11.5, 11.6, 12.1, 12.5, 12.6
History and Social Science CE.1, CE.4, GOVT.1, GOVT.16, USI.1, USII.1, VUS.1, WG.1, WHI.1, WHII.1
10 Collaborate with team members. English 6.1, 7.1, 8.1, 9.1, 10.1, 11.1, 12.1
History and Social Science CE.1, CE.3, CE.4, GOVT.1, GOVT.16, USI.1, USII.1, VUS.1, WG.1, WHI.1, WHII.1
11 Demonstrate big-picture thinking. English 6.1, 6.4, 7.1, 7.4, 8.1, 8.4, 9.1, 9.5, 10.1, 10.5, 11.1, 11.5, 12.1, 12.5
History and Social Science CE.1, CE.4, CE.12, GOVT.1, GOVT.15, USI.1, USII.1, VUS.1, WG.1, WHI.1, WHII.1
12 Demonstrate career- and life-management skills. English 6.1, 6.7, 7.1, 7.7, 8.1, 8.7, 9.1, 9.6, 10.1, 10.6, 11.1, 11.6, 12.1, 12.6
History and Social Science CE.1, CE.4, CE.12, CE.14, GOVT.1, USI.1, USII.1, VUS.1, WG.1, WHI.1, WHII.1
Mathematics 8.4
13 Demonstrate continuous learning and adaptability. English 6.1, 6.4, 6.7, 6.9, 7.1, 7.4, 7.7, 7.9, 8.1, 8.4, 8.7, 8.9, 9.1, 9.5, 9.6, 9.8, 10.1, 10.5, 10.6, 10.8, 11.1, 11.5, 11.6, 11.8, 12.1, 12.5, 12.6, 12.8
History and Social Science CE.1, CE.3, CE.4, CE.14, GOVT.1, USI.1, USII.1, VUS.1, WG.1, WHI.1, WHII.1
Science BIO.1, CH.1, LS.1, PH.1, PH.4, PS.1
14 Manage time and resources. English 6.1, 6.2, 6.4, 6.7, 6.9, 7.1, 7.2, 7.4, 7.7, 7.9, 8.1, 8.2, 8.4, 8.7, 8.9, 9.1, 9.5, 9.6, 9.8, 10.1, 10.5, 10.6, 10.8, 11.2, 11.5, 11.6, 11.8, 12.2, 12.5, 12.6, 12.8
History and Social Science CE.1, CE.4, CE.11, GOVT.1, USI.1, USII.1, VUS.1, WG.1, WHI.1, WHII.1
Mathematics 6.10, 6.11, 6.12, 7.2, 7.3, 7.8, 7.9, 7.10, 7.11, 7.12, 7.13, 8.4, 8.11, 8.12, 8.13, 8.14, 8.17, 8.18, A.4, A.5, A.8, A.9, AFDA.3, AFDA.4, AFDA.5, AFDA.6, AFDA.7, AFDA.8, COM.1, COM.3, COM.5, COM.8
15 Demonstrate information-literacy skills. English 6.1, 6.2, 6.4, 6.6, 6.7, 6.9, 7.1, 7.2, 7.3, 7.4, 7.6, 7.7, 7.9, 8.1, 8.2, 8.3, 8.4, 8.6, 8.7, 8.9, 9.2, 9.5, 9.6, 9.8, 10.2, 10.5, 10.6, 10.8, 11.2, 11.5, 11.6, 11.8, 12.2, 12.5, 12.6, 12.8
History and Social Science CE.1, CE.4, CE.14, GOVT.1, USI.1, USII.1, VUS.1, WG.1, WHI.1, WHII.1
Mathematics 6.10, 6.11, 7.8, 7.9, 8.11, 8.12, A.8, A.9, AFDA.3, AFDA.4, AFDA.6, AFDA.7, AFDA.8, DM.8, PS.1*, PS.2*, PS.3*, PS.4*, PS.7*, PS.8*, PS.9*, PS.10*
Science 6.1, BIO.1, CH.1, ES.1, LS.1, PH.1, PS.1
16 Demonstrate an understanding of information security. English 6.1, 6.2, 6.3, 6.4, 6.6, 6.7, 6.8, 6.9, 7.1, 7.2, 7.3, 7.4, 7.6, 7.7, 7.8, 7.9, 8.1, 8.2, 8.3, 8.4, 8.6, 8.7, 8.8, 8.9, 9.1, 9.2, 9.5, 9.6, 9.8, 10.1, 10.2, 10.5, 10.6, 10.8, 11.1, 11.2, 11.5, 11.6, 11.8, 12.1, 12.2, 12.5, 12.6, 12.8
History and Social Science CE.1, CE.4, CE.14, GOVT.1, USI.1, USII.1, VUS.1, WG.1, WHI.1, WHII.1
Mathematics COM.10
17 Maintain working knowledge of current information-technology (IT) systems. English 6.1, 6.3, 6.4, 6.6, 6.9, 7.1, 7.3, 7.4, 7.6, 7.9, 8.1, 8.3, 8.4, 8.6, 8.9
History and Social Science CE.1, CE.4, CE.14, GOVT.1, USI.1, USII.1, VUS.1, WG.1, WHI.1, WHII.1
Mathematics 7.8, COM.1, COM.2, COM.7, COM.9, COM.10, COM.11, COM.16, COM.18, PS.17
Science BIO.1, CH.1, ES.1, PH.1
18 Demonstrate proficiency with technologies, tools, and machines common to a specific occupation. History and Social Science CE.1, CE.4, CE.14, GOVT.1, USI.1, USII.1, VUS.1, WG.1, WHI.1, WHII.1
Mathematics 6.10, 6.11, 7.9, 8.4, A.7, A.8, A.9, AFDA.1, AFDA.3, AFDA.5, AII.4, AII.7, AII.9, COM.1, COM.7, COM.10, COM.11, COM.12, COM.16
Science CH.1, ES.1, LS.1, PH.1, PS.1
19 Apply mathematical skills to job-specific tasks. English 6.4, 6.6, 6.7, 7.4, 7.6, 7.7, 8.4, 8.6, 8.7, 9.5, 9.6, 10.5, 10.6, 11.5, 11.6, 12.5, 12.6
History and Social Science CE.1, CE.4, CE.14, GOVT.1, USI.1, USII.1, VUS.1, WG.1, WHI.1, WHII.1
Mathematics 6.1, 6.2, 6.5, 6.6, 6.12, 6.13, 6.14, 7.1, 7.2, 7.3, 7.4, 7.5, 7.6, 7.8, 7.9, 7.11, 7.12, 7.13, 8.4, 8.5, 8.6, 8.8, 8.9, 8.10, 8.11, 8.12, 8.13, 8.14, 8.15, 8.16, 8.17, 8.18, A.1, A.3, A.4, A.5, A.7, A.8, A.9, AFDA.1, AFDA.3, AFDA.5, AFDA.8, AII.3, AII.7, AII.9, AII.10, COM.1, COM.7
Science 6.1, BIO.1, CH.1, ES.1, LS.1, PH.1, PS.1
20 Demonstrate professionalism. English 6.1, 7.1, 8.1, 9.1, 10.1, 11.1, 12.1
History and Social Science CE.1, CE.4, CE.14, GOVT.1, USI.1, USII.1, VUS.1, WG.1, WHI.1, WHII.1
21 Demonstrate reading and writing skills. English 6.1, 6.6, 6.7, 7.1, 7.6, 7.7, 8.1, 8.6, 8.7, 9.1, 9.5, 9.6, 9.7, 10.1, 10.5, 10.6, 10.7, 11.1, 11.5, 11.6, 11.7, 12.1, 12.5, 12.6, 12.7
History and Social Science CE.1, CE.4, GOVT.1, USI.1, USII.1, VUS.1, WG.1, WHI.1, WHII.1
Science 6.1, PH.1, PS.1
22 Demonstrate workplace safety. English 6.4, 7.4, 8.4, 9.5, 10.5, 11.5, 12.5
History and Social Science CE.1, CE.4, GOVT.1, USI.1, USII.1, VUS.1, WG.1, WHI.1, WHII.1
Science CH.1
23 Examine aspects of planning within an industry/organization. History and Social Science GOVT.16
28 Examine labor issues related to an industry/organization. History and Social Science GOVT.16
29 Examine community issues related to an industry/organization. History and Social Science GOVT.16
30 Examine health, safety, and environmental issues related to an industry/organization. History and Social Science GOVT.16
39 Analyze the meaning of work and the meaning of family. English 10.5, 11.5
History and Social Science GOVT.1
40 Compare how families affect work life and how work life affects families. English 10.5, 11.5
History and Social Science GOVT.1
42 Explore the history of culinary arts. English 10.5, 10.8, 11.5, 11.8
History and Social Science VUS.1, VUS.8
43 Describe the role of food and foodways in the history of Virginia. English 10.5, 11.5
History and Social Science VUS.2
44 Identify the duties and responsibilities of each member of the classical kitchen brigade. English 10.5, 10.8, 11.5, 11.8
45 Investigate careers in the culinary arts and hospitality industries. English 10.5, 10.8, 11.5, 11.8
History and Social Science GOVT.15
46 Implement kitchen safety procedures. English 10.5, 11.5
History and Social Science VUS.8, WHII.8
47 Explain safety data sheets (SDS). English 10.5, 11.5
Science CH.1
48 Describe safety hazards in food service operations. English 10.5, 11.5
History and Social Science VUS.8, WHII.8
49 Demonstrate the use of cleaners and sanitizers. English 10.5, 11.5
History and Social Science VUS.8, WHII.8
50 Explain the classes of fires and the method of extinguishing each. English 10.5, 11.5
History and Social Science VUS.8, WHII.8
51 Describe professional knife safety. English 10.5, 11.5
History and Social Science VUS.8, WHII.8
52 List the regulatory agencies, laws, and regulations that govern safety in the food service environment. English 10.6, 11.6
History and Social Science VUS.13, VUS.14
53 Identify microorganisms related to food contamination. English 10.5, 11.5
History and Social Science VUS.8, WHII.4
Science BIO.4
54 Identify food-borne illnesses, including their causes and symptoms. English 10.5, 11.5
History and Social Science VUS.8, WHII.4
Science BIO.4
55 Explain factors that make foods potentially hazardous. English 10.5, 11.5
56 Explain safe food handling, production, storage, and service procedures. English 10.5, 11.5
History and Social Science VUS.8
57 Identify personal hygiene and health practices. English 10.5, 11.5
History and Social Science VUS.8, WHI.6
58 Identify common food allergies. English 10.5, 11.5
59 Complete a daily sanitation inspection. English 10.5, 11.5
History and Social Science VUS.8, WHII.8
60 Follow a schedule and standard procedures for cleaning and sanitizing equipment and facilities. History and Social Science VUS.8, WHII.8
61 Identify industry-standard waste disposal and recycling procedures. English 10.5, 11.5
History and Social Science VUS.8, WHII.8
62 Describe measures for pest control and eradication in the food service environment. English 10.5, 11.5
History and Social Science VUS.8, WHII.8
63 List the agencies and regulations that govern sanitation in the food service environment. English 10.5, 11.5
History and Social Science GOVT.9
64 List the requirements for receiving and storing raw foods, prepared foods, and dry goods. English 10.5, 11.5
65 Conduct an inventory of food and nonfood items. English 10.5, 10.6, 11.5, 11.6
66 Explain the regulations for inspecting and grading foods. English 10.5, 11.5
History and Social Science VUS.13, VUS.14
67 Outline the flow of food from grower to buyer. English 10.6, 11.6
68 Explain formal and informal purchasing methods. English 10.5, 11.5
69 Describe the purpose of a requisition. English 10.5, 11.5
70 Describe market fluctuations and their effects on product cost. English 10.5, 11.5
History and Social Science GOVT.15
71 Explain the legal and ethical considerations of purchasing. English 10.5, 11.5
History and Social Science GOVT.15
72 Describe the importance of product specifications. English 10.3, 10.5, 11.3, 11.5
History and Social Science GOVT.15
73 Evaluate foods to determine conformity with specifications. English 10.5, 11.5
74 Describe the steps in receiving and storing nonfood items. English 10.5, 11.5
75 Explain USDA nutritional guidelines. English 10.5, 11.5
History and Social Science GOVT.15
76 Explain concepts related to energy balance. English 10.5, 11.5
Science BIO.2
77 Describe the nutritional components of food. English 10.5, 11.5
Science BIO.2
78 Evaluate personal diets, using the recommended dietary allowances. English 10.5, 11.5
79 Explain cooking and storage techniques that promote maximum retention of nutrients. English 10.5, 11.5
80 Identify hand tools and utensils used in food preparation. English 10.5, 11.5
History and Social Science WHI.2
82 Identify operation of kitchen equipment. English 10.5, 10.6, 11.5, 11.6
83 Identify the uses of a variety of cookware. English 10.5, 10.6, 11.5, 11.6
84 Describe the components of a standardized recipe. English 10.3, 10.5, 11.3, 11.5
85 Follow a standardized recipe. English 10.5, 10.6, 11.5, 11.6
86 Explain dry-heat cooking methods. English 10.5, 10.6, 11.5, 11.6
87 Explain moist-heat cooking methods. English 10.5, 11.5
88 Explain combination cooking methods. English 10.5, 11.5
89 Demonstrate scaling and measuring techniques for weight. Science PH.1
90 Demonstrate scaling and measuring techniques for volume. Science PH.1
93 Describe uses of herbs, spices, oils, vinegars, and condiments. English 10.5, 11.5
94 Identify common red meat carcasses and their utilizations. English 10.5, 10.6, 11.5, 11.6
95 Identify types of poultry and their utilizations. English 10.5, 10.6, 11.5, 11.6
96 Identify types of fish and their utilizations. English 10.5, 10.6, 11.5, 11.6
97 Identify types of shellfish and their utilizations. English 10.5, 10.6, 11.5, 11.6
98 Explain the preparation methods and pairings for stocks, soups, and sauces. English 10.5, 10.6, 11.5, 11.6
99 Identify fruits, vegetables, and farinaceous items. English 10.5, 10.6, 11.5, 11.6
100 Identify a variety of breakfast meats. English 10.5, 11.5
101 Identify a variety of egg products. English 10.5, 11.5
102 Identify a variety of breakfast cereals. English 10.5, 11.5
103 Identify breakfast batter products. English 10.5, 11.5
104 Prepare a variety of breakfast meats. English 10.5, 11.5
105 Prepare eggs using various methods. English 10.5, 11.5
106 Prepare hot breakfast cereals. English 10.5, 11.5
107 Prepare breakfast batter products. English 10.5, 11.5
108 Prepare cold salads. English 10.5, 11.5
109 Prepare cold dressings. English 10.5, 11.5
110 Prepare cold sandwiches. English 10.5, 11.5
111 Define baking terms. English 10.3, 11.3
112 Identify equipment and utensils used in baking. English 10.5, 11.5
113 Identify the ingredients used in baking and their functions. English 10.3, 11.3
114 Prepare quick breads English 10.3, 11.3
115 Prepare pies and tarts. English 10.5, 11.5
116 Prepare cookies. English 10.5, 11.5
117 Describe the types of table service and table settings. English 10.3, 10.5, 10.6, 11.3, 11.5, 11.6
118 Communicate with diverse customers. English 10.1, 11.1
121 Demonstrate recipe conversion. Mathematics A.1, A.4
124 Identify types of dining establishments. English 10.5, 11.5
126 Describe the interrelationships and workflow between dining room and kitchen operations. History and Social Science GOVT.3
127 Describe the scope of the food service industry within the hospitality industry. English 10.5, 11.5
History and Social Science GOVT.3
128 Identify professional food service organizations. English 10.5, 10.8, 11.5, 11.8