• Family and Consumer Science Standards

    Food and Nutrition 1 (Updated 2023)

    Presentation

    9.7.7 Analyze the impact of food presentation methods and techniques on nutrient value, safety and sanitation, and consumer appeal of food and products.

    Careers

    8.1.1 Explain the roles, duties, and functions of individuals engaged in food production and services careers.

    8.1.2 Analyze opportunities for employment and entrepreneurial endeavors.

    Measurements 

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

    Safety and Sanitation

    9.2.5 Demonstrate practices and procedures that assure personal and workplace health and hygiene.

    9.2.6 Demonstrate standard procedures for receiving, storage, and preparation of raw and prepared foods.

    9.2.7 Classify cleaning and sanitizing materials and their correct use.

    9.2.8 Use Occupational Safety and Health Administration's (OSHA) Right to Know Law and Material Safety Data Sheets (MSDS) and explain their requirements in handling hazardous materials.

    Food Preparation 

    9.6.2 Implement food preparation, production, and testing systems.

    9.6.3 Apply standards for food quality and sustainability.

    8.5.1 Demonstrate professional skills in safe handling of knives, tools, and equipment.

    Standardized Recipes 

    9.6.4 Create standardized recipes.

     

    Nutrition

    9.3.2 Analyze nutritional data.



     

    Food and Nutrition 2 (Updated 2023)

    Careers

    9.1.3 Summarize education and training requirements and opportunities for career paths in food science, food technology, dietetics, and nutrition.

    Presentation

    9.5.1 Analyze various factors that affect food preferences in the marketing of food to a variety of populations.

    9.5.3 Prepare food for presentation and assessment.

    Safety and Sanitation

    9.2.1 Analyze factors that contribute to food borne illness.

    9.2.5 Demonstrate practices and procedures that assure personal and workplace health and hygiene.

    Food Preparation 

    8.5.1 Demonstrate professional skills in safe handling of knives, tools, and equipment.

    8.5.2 Demonstrate professional skill for a variety of cooking methods including roasting, broiling, smoking, grilling, sautéing, pan frying, deep frying, braising, stewing, poaching, steaming, and baking using professional equipment and current technologies.

    Nutrition

    9.3.1 Analyze nutrient requirements across the life span addressing the diversity of people, culture, and religions.

    8.5.10 Prepare breads, baked goods and desserts using safe handling and professional preparation techniques.

    9.3.6 Critique the selection of foods to promote a healthy lifestyle.

    Dietetics

    9.3.7 Plan menus, applying the exchange system to meet various nutrient needs.

    9.6.3 Apply standards for food quality and sustainability.

    9.6.5 Manage food production to meet needs and preferences of diverse customer populations.

     

    Food Biology

    9.7.3 Explain the process of ionization in the formation of acids and bases and effect on food and food products.

    Measurements 

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
















    Culinary Arts and Catering (Updated 2023)

     

    Nutrition

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

    8.4.7 Apply principles of Measurement, Portion Control, Conversions, Food Cost Analysis and Control, Menu Terminology, and Menu Pricing to menu planning.

    Food Preparation 

    8.5.2 Demonstrate professional skill for a variety of cooking methods including roasting, broiling, smoking, grilling, sautéing, pan frying, deep frying, braising, stewing, poaching, steaming, and baking using professional equipment and current technologies.

    8.5.3 Utilize weights and measurement tools to demonstrate knowledge of portion control and proper scaling and measurement techniques.

    8.5.4 Apply the fundamentals of time, temperature, and cooking methods to cooking, cooling, reheating, and holding a variety of foods.

    8.5.12 Demonstrate professional plating, garnishing, and food presentation techniques.

     

    Careers

    9.1.1 Explain the roles and functions of individuals engaged in food science, food technology, dietetics, and nutrition careers.

    Safety and Sanitation

    9.2.1 Analyze factors that contribute to food borne illness.

     

    Management Principles

    9.6.9 Utilize Food Code Points of time, temperature, date markings, cross contamination, hand washing, and personal hygiene as criteria for safe food preparation.

    9.6.1 Build menus to customer/ client preferences.

     

    Food Preparation & Safety

    8.5.14 Demonstrate cooking methods that increase nutritional value, lower calorie and fat content, and utilize herbs and spices to enhance flavor.

    8.2.6 Demonstrate proper purchasing, receiving, storage, and handling of both raw and prepared foods.