Common Planner
K–12 Standards

Culinary Applications - Kansas Hospitality and Tourism Cluster - Course #: 34250

Other Kansas CTE sets

CIP Codes: Restaurant and Event Management (12.0504) 

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    CIP Codes: Restaurant and Event Management (12.0504) 

COMPREHENSIVE STANDARD: 24.0 Demonstrate knowledge, skills, and practices required in the restaurant and hospitality industry. (National Standards: 8.0 & 14.0)8.0 & 14.0

  • A

    Benchmark: 24.1 Analyze careers and work qualities within the food production and food services industries. 24.1

    1. 1

      Illustrate educational and work related accomplishments (i.e. certifications, licenses) in a career portfolio (electronic or physical copy). 24.1.1

    2. 2

      Identify individual responsibilities within, and impact on, the culinary related organizational structure.24.1.2

  • B

    Benchmark: 24.2 Demonstrate industry based food safety and sanitation procedures. 24.2

    1. 1

      Demonstrate knowledge of proper safety procedures and OSHA requirements for safety of self and others. 24.2.1

    2. 2

      Demonstrate food safety, sanitation and appropriate personal hygiene to ensure the safety of food. 24.2.2

  • C

    Benchmark: 24.3 Demonstrate industry standards in selecting, using and maintaining food production and food services equipment.24.3

    1. 1

      Demonstrate proper use, handling and cleaning of equipment using correct procedures.24.3.1

  • D

    Benchmark: 24.4 Demonstrate professional food preparation methods and techniques to produce a variety of food products that meet customer needs. 324.4

    1. 1

      Demonstrate ability to follow standard culinary production practices in producing food for clients/customers. 24.4.1

    2. 2

      Demonstrate understanding of the principles of food production management (i.e. menu management, standardized recipes, nutrition, portion control and plating). 24.4.2

    3. 3

      Demonstrate positive customer service (e.g. active listening, conflict resolution, meeting customer expectations).24.4.3

  • E

    Benchmark: 24.5 Demonstrate implementation of food service management and leadership. 24.5

    1. 1

      Exhibit commitment through making sound and justifiable work-related decisions. 24.5.1

    2. 2

      Use management skills for work-related tasks (i.e. time management, resource management).24.5.2

    3. 3

      Take initiative by offering to help when appropriate.24.5.3

    4. 4

      Accomplish work-related goal(s).24.5.4

    5. 5

      Demonstrate leadership and teamwork to enhance skills in work-related or work like experiences (e.g. team leaders, CTSO events, ProStart). 24.5.5

  • F

    Benchmark: 24.7 Enhance career readiness through practicing appropriate skills in work like culinary situations. [no 24.6] 24.7

    1. 1

      Communicate work-related information to the instructor, adult mentor (if assigned) and school coordinator in a timely manner. 24.7.1

    2. 2

      Demonstrate proper writing and grammar skills to effectively communicate with employers, co-workers and customers.24.7.2

    3. 3

      Perform mathematical functions related to food related operations.24.7.3

    4. 4

      Generate ideas, proposals and solutions to work-related problems.24.7.4

    5. 5

      Know and understand the importance of professional ethics and legal responsibilities in culinary/food related applications.24.7.5

    6. 6

      Practice employability skills (e.g. timeliness, responsibility, work ethic, cooperation). 24.7.6

    7. 7

      Complete a portfolio of best work in the Restaurant and Culinary Arts.24.7.7

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