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K–12 Standards

Culinary Arts 1 - Kansas Hospitality and Tourism Cluster - Course #: 34056

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: 19.0 Integrate knowledge, skills, and practices required for careers in the restaurant and hospitality industry. (8.0 & 14.0

  • A 

    Benchmark: 19.1 Demonstrate food safety and sanitation procedures. 19.1

    1. 1

      Demonstrate an understanding of the importance of food safety and sanitation to include: how foods become unsafe, good personal hygiene, controlling time and temperature, preventing cross contamination, cleaning and sanitizing, shipping and receiving, and how to safely prepare food for others.19.1.1

    2. 2

      Identify sources, symptoms and prevention measures for Hepatitis A, Norovirus, E-coli, Salmonella, and Shigellosis.19.1.2

    3. 3

      Understand the components and need for HACCP in the food industry. 19.1.3

    4. 4

      Implement standards of personal grooming, hygiene and hand washing and investigate/discuss ways to encourage others to follow these requirements19.1.4

    5. 5

      Identify common foods allergens and common symptoms. (common allergens: milk/dairy, eggs/egg products, fish/shellfish, wheat/gluten, soy/soy products, and peanuts/tree nuts)19.1.5

    6. 6

      Practice first-in, first-out (FIFO) and date marking. 19.1.6

    7. 7

      Identify proper chemical handling procedures.19.1.7

  • B

    Benchmark: 19.2 Demonstrate correct use and maintenance of food production equipment and tools. 19.2

    1. 1

      Operate tools and equipment following safety procedures and OSHA age restrictions and requirements. 19.2.1

    2. 2

      Identify and demonstrate procedures for cleaning, sanitizing, and storage of equipment and food contact surfaces. 19.2.2

  • C

    Benchmark: 19.3 Apply menu management and production principles. 19.3

    1. 1

      Describe the types of menus used by various food service establishments.19.3.1

    2. 2

      Explain menu planning principles exploring dietary recommendations to build balanced meals. 19.3.2

    3. 3

      Demonstrate meal appeal factors including temperature, texture, color, flavor, shape, and size. 19.3.3

    4. 4

      Adapt menus and recipes to accommodate special dietary needs and common food allergens. (common allergens: milk/dairy, eggs/egg products, fish/shellfish, wheat/gluten, soy/soy products, and peanuts/tree nuts)19.3.4

  • D

    Benchmark: 19.4 Demonstrate preparations of all menu categories to produce a variety of food products. 19.4

    1. 1

      Demonstrate basic knife cuts (i.e. Batonnet, Brunoise, Coarse Chop, Diagonal, Dice (small, medium & large), Julienne, Mince, Chiffonade, and Slice). 19.4.1

    2. 2

      Demonstrate a variety of cooking methods in food preparation. 19.4.2

    3. 3

      Apply scaling and measuring techniques. 19.4.3

    4. 4

      Utilize a variety of cooking methods to prepare beef, pork, seafood and poultry. 19.4.4

    5. 5

      Prepare a variety of stocks, soups, and mother sauces.19.4.5

    6. 6

      Utilize a variety of cooking methods to prepare fruits and vegetables19.4.6

    7. 7

      Utilize a variety of cooking methods to prepare legumes, starches, and grains. 19.4.7

    8. 8

      Demonstrate basic garde manger skills. (i.e. salad green cleaning, salad prep, hors d’oeuvres, sandwiches, & cold food prep)19.4.8

    9. 9

      Prepare various baked goods and desserts. 19.4.9

    10. 10

      Utilize herbs and spices, marinades, oil, and vinegars in a variety of preparation methods. 19.4.10

    11. 11

      Prepare a variety of breakfast foods. 19.4.11

    12. 12

      Identify proper food plating techniques to include portion control in relation to dietary recommendations and food cost. 19.4.12

  • E

    Benchmark: 19.5 Perform mathematical functions in food related applications.19.5

    1. 1

      Understand basic culinary math concepts (i.e. APQ (as-purchased quantity), EDP (edible-portion quantity), total cost).19.5.1

    2. 2

      Demonstrate the process of recipe yield adjustments for small and large quantities based on operational needs. 19.5.2

    3. 3

      Identify how food cost is determined.19.5.3

    4. 4

      Identity how to determine and calculate production profit goals.19.5.4

    5. 5

      Identify the methods used to determine menu pricing.19.5.5

    6. 6

      Demonstrate basic conversions of measurements (i.e. oz in a gallon, etc).19.5.6

  • F

    Benchmark: 19.6 Analyze restaurant management and business techniques. 19.6

    1. 1

      Compare restaurant concepts and service styles identifying the variances in staff structure and responsibilities for each. 19.6.1

    2. 2

      Demonstrate the general rules of table settings and service. (i.e. serve from the left remove from the right)19.6.2

    3. 3

      Define quality customer service and how it affects an operation’s success.19.6.3

    4. 4

      Analyze the process for creating a business plan for a restaurant or food production business (i.e. Food truck, food mixes, innovative foods etc.).19.6.4

    5. 5

      Determine strategies to avoid food related business failure (i.e. product niche, standard portion control, minimizing product loss, etc.) . 19.6.5

  • G

    Benchmark: 19.7 Enhance career readiness through practicing appropriate skills in classroom and work like culinary situations. 19.7

    1. 1

      Demonstrate appropriate communication skills (verbal, listening, writing) to communication clearly workplace objectives. 19.7.1

    2. 2

      Practice appropriate social skills, manners and etiquette.19.7.2

    3. 3

      Use leadership and teamwork skills in collaborating with others to accomplish lab goals and objectives.19.7.3

    4. 4

      Solve problems using creativity, innovation and critical thinking skills independently and in teams.19.7.4

    5. 5

      Develop and manage work plans to meet budget guidelines. 19.7.5

    6. 6

      Know and understand the importance of professional ethics and legal responsibilities in culinary/food related applications.19.7.6

    7. 7

      Practice employability skills (e.g. timeliness, responsibility, work ethic, cooperation). 19.7.7

    8. 8

      Develop and/or organize a career portfolio (electronic or physical) to document knowledge, skills and experiences.19.7.8

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