# CTE Resource Center - Verso - Culinary Arts Specialization 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.

8.2

Demonstrate food safety and sanitation procedures.

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.

8.2.9

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.

8.3

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.

8.4.3

Analyze food, equipment, and supplies needed for menus production.

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.

8.5.9

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.

8.6.1

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

8.6.3

Apply accounting procedures in planning and forecasting profit and loss.

8.6.7

Conduct staff orientation, initial training and education, consistent reinforcement of training principles, and on the job training/retraining.

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.