# CTE Resource Center - Verso - Culinary Arts Specialization National Standards for Family and Consumer Sciences Education Correlation by Task

CTE Resource Center - Verso

Virginia’s CTE Resource Center

National Standards for Family and Consumer Sciences Education 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 Maintain a safety data sheet (SDS) book for a facility. National Standards for Family and Consumer Sciences Education: 8.2.9
43 Develop a schedule for safety. National Standards for Family and Consumer Sciences Education: 8.2 ♦ 8.3
44 Implement the hazard analysis and critical control points (HACCP) system during all food-handling processes. National Standards for Family and Consumer Sciences Education: 8.2.4
45 Create a sanitation inspection checklist. National Standards for Family and Consumer Sciences Education: 8.2 ♦ 8.3.3
46 Monitor cleaning and sanitizing procedures. National Standards for Family and Consumer Sciences Education: 8.2 ♦ 8.3.3
48 Describe procedures for protecting consumers who have common food allergies. National Standards for Family and Consumer Sciences Education: 8.2 ♦ 8.3
49 Adapt recipes for special dietary needs. National Standards for Family and Consumer Sciences Education: 8.3
50 Produce food products to meet customers' specific dietary requirements. National Standards for Family and Consumer Sciences Education: 8.3
51 Demonstrate cooking and holding techniques that ensure maximum retention of nutrients and quality. National Standards for Family and Consumer Sciences Education: 8.5
52 Create a menu for a food service establishment. National Standards for Family and Consumer Sciences Education: 8.4 ♦ 8.4.7 ♦ 8.6.10
53 Develop a purchase order based on a menu. National Standards for Family and Consumer Sciences Education: 8.6.1
54 Develop a production schedule based on a menu. National Standards for Family and Consumer Sciences Education: 8.6.10
55 Calculate food cost. National Standards for Family and Consumer Sciences Education: 8.4.7
56 Determine food costs and recipe yields. National Standards for Family and Consumer Sciences Education: 8.4.7
57 Explain the components of a profit-and-loss statement. National Standards for Family and Consumer Sciences Education: 8.6 ♦ 8.6.3
58 Estimate the cost of labor, based on production. National Standards for Family and Consumer Sciences Education: 8.6.10
59 Identify the regulations governing the issuance of a standard business license. National Standards for Family and Consumer Sciences Education: 8.6
60 Summarize the insurance requirements for a food service business. National Standards for Family and Consumer Sciences Education: 8.6
61 Maintain financial records for a business. National Standards for Family and Consumer Sciences Education: 8.6
62 Select equipment for various food service operations. National Standards for Family and Consumer Sciences Education: 8.3
63 Clean equipment used in production. National Standards for Family and Consumer Sciences Education: 8.3
64 Store equipment used in production. National Standards for Family and Consumer Sciences Education: 8.3
65 Maintain equipment used in production. National Standards for Family and Consumer Sciences Education: 8.3
66 Identify sources of energy used for cooking. National Standards for Family and Consumer Sciences Education: 8.3
68 Identify entry-level positions in the food service industry. National Standards for Family and Consumer Sciences Education: 8.1
69 Identify career-progression options. National Standards for Family and Consumer Sciences Education: 8.1
70 Identify postsecondary education opportunities. National Standards for Family and Consumer Sciences Education: 8.1
71 Create a career portfolio. National Standards for Family and Consumer Sciences Education: 8.1
72 Complete an admission application for a postsecondary institution. National Standards for Family and Consumer Sciences Education: 8.1
73 Demonstrate mise en place for baking and pastry. National Standards for Family and Consumer Sciences Education: 8.5
74 Describe the relationship between ingredients and quality of results. National Standards for Family and Consumer Sciences Education: 8.5
75 Identify baking and pastry ingredients and their functions. National Standards for Family and Consumer Sciences Education: 8.5
76 Identify baking and pastry-preparation errors. National Standards for Family and Consumer Sciences Education: 8.5
77 Prepare a variety of yeast-leavened doughs. National Standards for Family and Consumer Sciences Education: 8.5.10
78 Prepare a variety of baked goods, using laminated products. National Standards for Family and Consumer Sciences Education: 8.5.10
79 Prepare a variety of quick breads. National Standards for Family and Consumer Sciences Education: 8.5.10
80 Produce a variety of cakes, using different mixing methods. National Standards for Family and Consumer Sciences Education: 8.5.10
81 Prepare a variety of fillings and icings. National Standards for Family and Consumer Sciences Education: 8.5.10
82 Finish cakes and pastries, using a variety of fillings and icings. National Standards for Family and Consumer Sciences Education: 8.5.10
83 Decorate cakes for special occasions. National Standards for Family and Consumer Sciences Education: 8.5.10
84 Prepare a variety of pies and tarts, using various scratch-made crusts. National Standards for Family and Consumer Sciences Education: 8.5.10
85 Prepare advanced mousses, creams, and custards. National Standards for Family and Consumer Sciences Education: 8.5.10
86 Prepare advanced dessert sauces. National Standards for Family and Consumer Sciences Education: 8.5.10
87 Prepare frozen desserts. National Standards for Family and Consumer Sciences Education: 8.5.10
88 Prepare pâte à choux desserts. National Standards for Family and Consumer Sciences Education: 8.5.10
89 Demonstrate dessert presentation and plating. National Standards for Family and Consumer Sciences Education: 8.5.10
90 Demonstrate planning and setup for catering events. National Standards for Family and Consumer Sciences Education: 8.6.10
91 Demonstrate mise en place for catering. National Standards for Family and Consumer Sciences Education: 8.5 ♦ 8.6.10
92 Produce classical cuts. National Standards for Family and Consumer Sciences Education: 8.5.1
93 Produce bulk quantities of products for a catering display. National Standards for Family and Consumer Sciences Education: 8.5.10 ♦ 8.5.12
94 Demonstrate garde manger techniques. National Standards for Family and Consumer Sciences Education: 8.5
95 Produce boxed lunches. National Standards for Family and Consumer Sciences Education: 8.5.9 ♦ 8.5.10
96 Prepare large quantities of food. National Standards for Family and Consumer Sciences Education: 8.2 ♦ 8.3 ♦ 8.4 ♦ 8.5
97 Prepare the classical sauces. National Standards for Family and Consumer Sciences Education: 8.5.6
98 Prepare breads and bakery items in large quantities. National Standards for Family and Consumer Sciences Education: 8.5.10
99 Prepare dessert products in large quantities. National Standards for Family and Consumer Sciences Education: 8.5.10
100 Demonstrate mise en place for the restaurant kitchen. National Standards for Family and Consumer Sciences Education: 8.5
102 Describe the functions of dining service. National Standards for Family and Consumer Sciences Education: 8.7
103 Explain training procedures for dining room staff. National Standards for Family and Consumer Sciences Education: 8.6.7
104 Describe point-of-sale procedures. National Standards for Family and Consumer Sciences Education: 8.6
106 Prepare menu items. National Standards for Family and Consumer Sciences Education: 8.5.7
108 Prepare à la carte meals. National Standards for Family and Consumer Sciences Education: 8.5.5
112 Demonstrate mise en place for large-quantity food preparation. National Standards for Family and Consumer Sciences Education: 8.5
113 Identify factors that influence the use of convenience foods. National Standards for Family and Consumer Sciences Education: 8.4.3 ♦ 8.4.7 ♦ 8.6.10
116 Prepare large quantities of fruits, vegetables, starches, and other foods. National Standards for Family and Consumer Sciences Education: 8.5 ♦ 8.6.10
117 Use standardized recipes for preparing large quantities of food. National Standards for Family and Consumer Sciences Education: 8.5