Common Planner
K–12 Standards

Foundations of Culinary Careers: Fundamentals of Culinary Careers

Other Florida CTE sets

Demonstrate leadership skills.FCC1

  • 01.01

    Identify roles and responsibilities of members of professional and community service organizations, including career and technical student organizations.FCC1.01

  • 01.02

    Work cooperatively as a group member to achieve organizational goals.FCC1.02

  • 01.03

     Demonstrate leadership roles and organizational responsibilities.FCC1.03

  • 01.04

    Identify and utilize the planning process.FCC1.04

  • 01.05

    Develop a personal growth project.FCC1.05

Demonstrate employability skills as they relate to the culinary industryFCC2

  • 02.01

    Identify personal talents and abilities that can contribute to positive self-esteem and success in the work place.FCC2.01

  • 02.02

    Practice teamwork skills.FCC2.02

  • 02.03

    Practice employability skills.FCC2.03

  • 02.04

    Practice positive work ethics and identify negative work ethics.FCC2.04

  • 02.05

    Exhibit work expectations of the food service employer.FCC2.05

  • 02.06

    Apply math, reading, science, and critical thinking skills as they relate to the culinary industry.FCC2. 6

Demonstrate effective communication skillsFCC3

  • 03.01

    Describe why communication is the basis for all relationships.FCC3.01

  • 03.02

    Distinguish between non-assertive, assertive, and aggressive communication.FCC3.02

  • 03.03

    Demonstrate communication skills that promote positive relationships at the work place.FCC3.03

  • 03.04

    Practice active listening skills.FCC3.04

  • 03.05

    Utilize conflict resolution skills.FCC3.05

Analyze careers in the culinary industryFCC4

  • 04.01

     Describe careers in the culinary and hospitality industry.FCC4.01

  • 04.02

     Classify careers from entry level to professional level.FCC4.02

  • 04.03

    Explore entrepreneurship opportunities in the culinary industry.FCC4.03

  • 04.04

    Research and present information on a culinary career to include roles and responsibilities, opportunities for employment, and the requirements for education and training.FCC4.04

Practice safety, sanitation, and storage procedures in food preparationFCC5

  • 05.01

    Demonstrate practices and procedures that assure personal and workplace health and hygiene.FCC5.01

  • 05.02

    List common food borne illnesses and their causes.FCC5.02

  • 05.03

    Demonstrate ways to prevent food borne illnesses.FCC5.03

  • 05.04

    Identify and practice food service safety and sanitation procedures.FCC5.04

Identify and demonstrate proper use of culinary equipment and toolsFCC6

  • 06.01 

    Identify and demonstrate measuring utensils for the appropriate ingredient.FCC6.01

  • 06.02 

    Identify and demonstrate the appropriate use and care of culinary tools.FCC6.02

  • 06.03

     Identify and demonstrate the appropriate use and care of culinary equipment.FCC6.03

Read and interpret a recipe accuratelyFCC7

  • 07.01 

    Define and demonstrate common culinary terms used in recipes.Fcc7.01

  • 07.02 

    Apply common abbreviations and equivalents used in recipes.FCC7.02

  • 07.03 

    Demonstrate recipe conversions.FCC7.03

Relate the principles of nutrition to menu developmentFCC8

  • 08.01 

    Describe the purpose of the essential nutrients and list foods providing them.FCC8.01

  • 08.02 

    Describe the food groups on the MyPlate food guide and the nutrients contained within each group.FCC8.02

Analyze factors that affect menu developmentFCC9

  • 09.01 

    Identify factors that affect menu planning, i.e. season, cultural influences, trends.FCC9.01

  • 09.02 

    Analyze food costs and the impact on menu development.FCC9.02

  • 09.03 

    Develop menus using various dietary guidelines.FCC9.03

  • 09.04 

    Develop menus that meet the special dietary needs of culinary customers.FCC9.04

  • 09.05

    Create a variety of menus for various types of culinary establishments.FCC9.05

  • 09.06 

    Practice time management in the production of meal menus.FCC9.06

Demonstrate basic food preparation skillsFCC10

  • 10.01 

    Demonstrate the appropriate techniques for measuring and weighingFCC10.01

  • 10.02 

    Practice knife skills.FCC10.02

  • 10.03 

    Demonstrate various cooking techniques.FCC10.03

  • 10.04 

    Develop production schedules utilizing time management strategies.FCC10.04

  • 10.05 

    Apply teamwork principles during the implementation of production schedules.FCC10.05

  • 10.06 

    Demonstrate ability to select, store, prepare, and serve nutritious and aesthetically pleasing food. FCC10.06

Exhibit efficient operation of the back-of-the-houseFCC11

  • 11.01 

    Define back-of-the-house.FCC11.01

  • 11.02 

    Identify the back-of-the-house preparation stations.FCC11.02

  • 11.03

    Demonstrate the culinary duties and responsibilities of the back-of-the-house staff.FCC11.03

  • 11.04

    Follow industry guidelines for appropriate dress.FCC11.04

Exhibit efficient operation of the front-of-the-houseFCC12

  • 12.01 

    Define front-of-the-house.FCC12.01

  • 12.02

    Identify and demonstrate the culinary duties and responsibilities of the front-of-the-house staff, i.e. table set up, accurately recording customer requests, practice appropriate serving techniques and collecting money.FCC12.02

  • 12.03 

    Follow industry guidelines for appropriate dress.FCC12.03

  • 12.04 

    Analyze the impact of the employee’s attitude, appearance, and actions on customer satisfaction.FCC12.04

  • 12.05 

    Apply concepts of quality service to ensure customer satisfaction.FCC12.05

 Demonstrate creative food presentation techniquesFCC13

  • 13.01 

    Identify the criteria for achieving an aesthetically pleasing plate.FCC13.01

  • 13.02 

    Conduct sensory evaluations of plated presentations.FCC13.02

  • 13.03 

    Practice various garnishing techniques utilizing a variety of garnishing tools.FCC13.03

  • 13.04 

    Create an edible centerpiece for presentation and assessment.FCC13.04

Utilize technology as it relates to the culinary industryFCC14

  • 14.01 

    Identify technology utilized in the culinary industry.FCC14.01

  • 14.02 

    Analyze technology trends impacting the culinary industry.FCC14.02

  • 14.03 

    Apply technology for efficient operation of culinary related tasks.FCC14.03

Demonstrate the skills involved in effective resource managementFCC15

  • 15.01 

    Identify steps of the decision-making process.FCC15.01

  • 15.02 

    Distinguish between a need and a want.FCC15.02

  • 15.03 

    Explain how values and goals affect decisions.FCC15.03

  • 15.04 

    Develop a budget and savings plan.FCC15.04

  • 15.05 

    Analyze the relationship between resources and attainment of lifestyle.FCC15.05

Identify components of network systemsFCC16

  • 16.01 

    Identify structure to access internet, including hardware and software components.FCC16.01

  • 16.02 

    Identify and configure user customization features in web browsers, including preferences, caching, and cookies.FCC16.02

  • 16.03

    Recognize essential database concepts.FCC16.03

  • 16.04

    Define and use additional networking and internet services.FCC16.04

Describe and use communication features of information technologyFCC17

  • 17.01

    Define important internet communications protocols and their roles in delivering basic Internet services.FCC17.01

  • 17.02

    Identify basic principles of the Domain Name System (DNS).FCC17.02

  • 17.03 

    Identify security issues related to Internet clients.FCC17.03

  • 17.04

    Identify and use principles of Personal Information Management (PIM), including common applications.FCC17.04

  • 17.05

    Efficiently transmit text and binary files using popular Internet services.FCC17.05

  • 17.06 

    Conduct a webcast and related services.FCC17.06

  • 17.07 

    Represent technical issues to a non-technical audience. FCC17.07

Frequently asked questions

What grade levels do these standards cover?
Grade 7 and Grade 8
Where can I read the official document?
FLDOE

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