Common Planner
K–12 Standards

Family and Consumer Sciences: Culinary Arts II

Other Kentucky CTE sets

Assess importance of global food production and food service technologies.CAII1

  • 1

    Assess importance of global food production and food service technologies.CAII1

Research the roles and functions of individuals engaged in food production and food service careers.CAII2

  • 2

    Research the roles and functions of individuals engaged in food production and food service careers.CAII2

Demonstrate personal and interpersonal skills that enhance working relationships and obtaining jobs.CAII3

  • 3

    Demonstrate personal and interpersonal skills that enhance working relationships and obtaining jobs.CAII3

Demonstrate use of current technology required by industry.CAII4

  • 4

    Demonstrate use of current technology required by industry.CAII4

Practice culinary skills through work-based learning opportunities.CAII5

  • 5

    Practice culinary skills through work-based learning opportunities.CAII5

Demonstrate knowledge of quality customer service.CAII6

  • 6

    Demonstrate knowledge of quality customer service.CAII6

Outline steps in establishing an entrepreneurial business such as catering.CAII7

  • 7

    Outline steps in establishing an entrepreneurial business such as catering.CAII7

Demonstrate knowledge of cost analysis and its relationship to profit.CAII8

  • 8

    Demonstrate knowledge of cost analysis and its relationship to profit.CAII8

Demonstrate use of equipment, tools, and supplies required by the industryCAII9

  • 9

    Demonstrate use of equipment, tools, and supplies required by the industryCAII9

Demonstrate knowledge of factors that contribute to food borne illnesses.CAII10

  • 10

    Demonstrate knowledge of factors that contribute to food borne illnesses.CAII10

Practice food service safety and sanitation procedures.CAII11

  • 11

    Practice food service safety and sanitation procedures.CAII11

Demonstrate proper weighing and measuring techniques.CAII12

  • 12

    Demonstrate proper weighing and measuring techniques.CAII12

Practice grooming and dress requirements of the industry.CAII13

  • 13

    Practice grooming and dress requirements of the industry.CAII13

Maintain tools and equipment following safety procedures and OSHA (Occupational Safety and Health Administration) requirements.CAII14

  • 14

    Maintain tools and equipment following safety procedures and OSHA (Occupational Safety and Health Administration) requirements.CAII14

Practice basic safety, first aid, and CPR (cardiopulmonary resuscitation) skills.CAII15

  • 15

    Practice basic safety, first aid, and CPR (cardiopulmonary resuscitation) skills.CAII15

Use computer-based menu systems to create menu layout and design.CAII16

  • 16

    Use computer-based menu systems to create menu layout and design.CAII16

Prepare quantities of food and evaluate cooking applications.CAII17

  • 17

    Prepare quantities of food and evaluate cooking applications.CAII17

Prepare quantities of food and evaluate baking applications.CAII18

  • 18

    Prepare quantities of food and evaluate baking applications.CAII18

Prepare a variety of hot and cold beverages.CAII19

  • 19

    Prepare a variety of hot and cold beverages.CAII19

Practice inventory procedures including first in/first out concept, date markings, and specific record keeping.CAII20

  • 20

    Practice inventory procedures including first in/first out concept, date markings, and specific record keeping.CAII20

Distinguish between specific American, English, French, and Russian service including place setting and napkin folding techniques.CAII21

  • 21

    Distinguish between specific American, English, French, and Russian service including place setting and napkin folding techniques.CAII21

Analyze roles of employees in the front and back of the house operations.CAII22

  • 22

    Analyze roles of employees in the front and back of the house operations.CAII22

Plan, prepare, and serve a variety of meals and special events such as brunches, receptions, teas, luncheons, and dinner parties.CAII23

  • 23

    Plan, prepare, and serve a variety of meals and special events such as brunches, receptions, teas, luncheons, and dinner parties.CAII23

Manage the planning, preparation, service, clean-up, and evaluation of a variety of meals and special events in the role of student manager for in-school events or outside worksite events.CAII24

  • 24

    Manage the planning, preparation, service, clean-up, and evaluation of a variety of meals and special events in the role of student manager for in-school events or outside worksite events.CAII24

Present food proposals or banquet event orders to clients with effective marketing techniques.CAII25

  • 25

    Present food proposals or banquet event orders to clients with effective marketing techniques.CAII25

Design and use garnishing and display techniques to create a food display for various occasions and events.CAII26

  • 26

    Design and use garnishing and display techniques to create a food display for various occasions and events.CAII26

Project profit and loss includingCAII27

  • a

    laborCAII27a

  • b

    foodCAII27b

  • c

    capitalCAII27c

  • d

    other costsCAII27d

Update employability portfolio.CAII28

  • 28

    Update employability portfolio.CAII28

Demonstrate employability and social skills relevant to the career cluster.CAII29

  • 29

    Demonstrate employability and social skills relevant to the career cluster.CAII29

Utilize activities of the Family, Career and Community Leaders of America (FCCLA) student organization as an integral component of course content and leadership development.CAII30

  • 30

    Utilize activities of the Family, Career and Community Leaders of America (FCCLA) student organization as an integral component of course content and leadership development.CAII30

Apply math, science, and communication skills within technical content.CAII31

  • 31

    Apply math, science, and communication skills within technical content.CAII31

Frequently asked questions

What grade levels do these standards cover?
VOCATIONALTRAINING, Grade 11, and Grade 12

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