# CTE Resource Center - Verso - Culinary Arts II 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.

8.2

Demonstrate food safety and sanitation procedures.

8.2.2

Employ food service management safety/sanitation program procedures, including CPR and first aid.

8.2.3

Use knowledge of systems for documenting, investigating, reporting, and preventing food borne illness.

8.2.4

Use the Hazard Analysis Critical Control Point (HACCP) and crisis management principles and procedures during food handling processes to minimize the risks of food borne illness.

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.

8.2.9

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.

8.3

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

8.3.1

Operate tools and equipment following safety procedures and OSHA requirements.

8.3.2

Maintain tools and equipment following safety procedures and OSHA requirements.

8.3.3

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

8.3.5

Demonstrate procedures for safe and secure storage of equipment and tools.

8.4

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

8.4.7

Apply principles of measurement, portion control, conversions, food cost analysis and control, menu terminology, and menu pricing to menu planning.

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.

8.5.5

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.

8.5.12

Demonstrate professional plating, garnishing, and food presentation techniques.

8.6

Demonstrate implementation of food service management and leadership functions.

8.6.3

Apply accounting procedures in planning and forecasting profit and loss.

8.6.4

Examine the areas of risk management and legal liability within the food service industry.

8.7

Demonstrate the concept of internal and external customer service.

8.7.2

Demonstrate quality services that meet industry standards in the food service industry.