# CTE Resource Center - Verso - Culinary Arts II 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 11.5, 12.5
History and Social Science GOVT.1
40 Compare how families affect work life and how work life affects families. English 11.5, 12.5
History and Social Science GOVT.1
41 Identify management strategies for balancing work and family roles. English 11.5, 12.5
History and Social Science GOVT.1
42 Demonstrate use of safety data sheets (SDS). English 11.8, 12.8
Science CH.1
43 Identify the safety design and construction features of food production equipment and facilities. English 11.8, 12.8
History and Social Science VUS.8, VUS.14, WHII.8
44 Develop strategies for minimizing safety hazards in the kitchen. English 11.8, 12.8
History and Social Science VUS.14
45 Demonstrate professional knife safety. History and Social Science VUS.8, WHII.8
46 Demonstrate emergency procedures for injuries in the food service environment. English 11.1, 11.8, 12.1, 12.8
History and Social Science VUS.8, WHII.8
47 Identify types of fire extinguishers and other methods of fire suppression. English 11.5, 12.5
History and Social Science VUS.8, WHII.8
48 Adhere to laws and regulations governing sanitation and safety in the food service environment. English 11.8, 12.8
History and Social Science VUS.8, VUS.14
49 Explain how the hazard analysis and critical control points (HACCP) system helps to minimize the risk of food-borne illness. English 11.5, 12.5
History and Social Science GOVT.13
50 Implement corrective action for adulterated foods. English 11.5, 12.5
51 Explain preventive measures for food-borne illnesses. English 11.5, 12.5
History and Social Science VUS.8, VUS.14, WHII.8, WHII.14
Science BIO.4
52 Describe potentially hazardous foods. English 11.5, 12.5
53 Demonstrate safe food production, storage, and serving procedures. English 11.5, 12.5
54 Demonstrate personal hygiene and health practices. History and Social Science VUS.8, WHI.6, WHII.8
55 Demonstrate food handling procedures. English 11.5, 12.5
56 Identify the sanitation design and construction features of food production equipment and facilities. English 11.5, 12.5
History and Social Science GOVT.13, GOVT.16
57 Perform a sanitation inspection. English 11.5, 12.5
History and Social Science GOVT.15
58 Develop a schedule for cleaning and sanitizing equipment and facilities. English 11.5, 12.5
History and Social Science VUS.8, WHII.8
59 Demonstrate the procedures for receiving and storing raw and prepared foods. History and Social Science GOVT.15
60 Demonstrate the procedures for receiving and storing cleaning supplies and chemicals. English 11.5, 11.8, 12.5, 12.8
History and Social Science VUS.8, VUS.14, WHII.8
Science CH.4
64 Identify special dietary needs. English 11.8, 12.8
65 Evaluate how eating patterns influence wellness. English 11.3, 11.5, 11.6, 12.3, 12.5, 12.6
66 Demonstrate cooking and storage techniques that promote maximum retention of nutrients. English 11.5, 12.5
68 Demonstrate operation of hand tools and utensils. History and Social Science WHI.2
71 Apply time-management principles when planning, preparing, and serving food. English 11.5, 12.5
72 Design a kitchen floor plan to facilitate a specific menu. English 11.5, 12.5
73 Demonstrate roasting. English 11.3, 11.5, 12.3, 12.5
74 Demonstrate baking. English 11.3, 11.5, 12.3, 12.5
75 Demonstrate broiling. English 11.3, 11.5, 12.3, 12.5
76 Demonstrate grilling. English 11.3, 11.5, 12.3, 12.5
77 Demonstrate griddling. English 11.3, 11.5, 12.3, 12.5
78 Demonstrate sautéing. English 11.3, 11.5, 12.3, 12.5
79 Demonstrate pan frying. English 11.3, 11.5, 12.3, 12.5
80 Demonstrate deep frying. English 11.3, 11.5, 12.3, 12.5
81 Demonstrate poaching. English 11.3, 11.5, 12.3, 12.5
82 Demonstrate steaming. English 11.3, 11.5, 12.3, 12.5
83 Demonstrate boiling and simmering. English 11.3, 11.5, 12.3, 12.5
84 Demonstrate braising. English 11.3, 11.5, 12.3, 12.5
85 Demonstrate stewing. English 11.3, 11.5, 12.3, 12.5
87 Identify the standard cuts and grades of meat. English 11.3, 11.5, 11.6, 12.3, 12.5, 12.6
History and Social Science VUS.14
88 Identify the purchase specifications of fish and shellfish. English 11.5, 11.6, 12.5, 12.6
96 Identify the purposes of convenience and partially cooked (par-cooked) food items. English 11.5, 12.5
97 Prepare cold dips and relishes. English 11.5, 12.5
98 Prepare cold canapés and other hors d’oeuvres. English 11.5, 12.5
99 Prepare marinades. English 11.5, 12.5
103 Describe baking ingredients. English 11.5, 12.5
104 Prepare yeasted dough products. English 11.5, 12.5
105 Prepare pastries. English 11.5, 12.5
106 Prepare an assortment of cakes. English 11.5, 12.5
107 Prepare creams, custards, and mousses. English 11.5, 12.5
108 Prepare dessert sauces. English 11.5, 12.5
110 Demonstrate table-service etiquette. English 11.1, 12.1
111 Demonstrate table service. English 11.5, 12.5
112 List the basic principles of menu development. English 11.5, 12.5
History and Social Science GOVT.15
113 Apply principles of menu design to create a menu, including item descriptions. English 11.5, 12.5
114 Apply the principles of nutrition to menu development. English 11.5, 12.5
115 Explain the importance of product mix and average check. English 11.5, 12.5
History and Social Science GOVT.15
116 Describe various cuisines and their relationship to customer preferences and expectations. English 11.5, 12.5
History and Social Science GOVT.15, WHI.3, WHI.4, WHI.5, WHI.7, WHI.9, WHI.11, WHI.12, WHI.13, WHI.15
118 Perform recipe conversions to meet different yields. Mathematics A.1, A.4
123 Determine pricing for menu items. English 11.5, 12.5
History and Social Science GOVT.15
124 Identify factors that contribute to profit and loss. English 11.5, 12.5
History and Social Science GOVT.15
127 Identify the components of a catering contract. English 11.5, 12.5
History and Social Science GOVT.15