Common Planner
K–12 Standards

Culinary Skills 2 (2023)

Other Nebraska CTE sets

Demonstrate food and kitchen safety and sanitation procedures.BMM.HS.11.1

  • a

    Recognize sanitary and safety design and construction features of food production equipment and facilities (e.g., NSF, UL, OSHA, ADA, etc.).BMM.HS.11.1.a

  • b

    Explain Material Safety Data Sheets (MSDS) and the requirements for handling hazardous materials.BMM.HS.11.1.b

  • c

    Outline a safety management program and emergency policies.BMM.HS.11.1.c

Apply math concepts to food preparation, recipe, and menu development.BMM.HS.11.2

  • a

    Calculate the cost of recipes to maximize profitability.BMM.HS.11.2.a

  • b

    Convert recipes between the English and metric system.BMM.HS.11.2.b

  • c

    Convert recipes to yield smaller and larger quantities to maximize resources. BMM.HS.11.2.c

Demonstrate technical food preparation techniques.BMM.HS.11.3

  • a

    Prepare breakfast foods (e.g., pancakes, crêpes, waffles, French toast, breakfast meats, etc.).BMM.HS.11.3.a

  • b

    Prepare fruits and vegetables.BMM.HS.11.3.b

  • c

    Prepare potatoes, grains, legumes, and pastas.BMM.HS.11.3.c

  • d

    Prepare meats, poultry, and seafood.BMM.HS.11.3.d

  • e

    Prepare various global cuisines.BMM.HS.11.3.e

Implement food service management principles.BMM.HS.11.4

  • a

    Develop a business management and marketing plan for food service operations.BMM.HS.11.4.a

  • b

    Calculate profitability and target margins of a food product and/or entire menu.BMM.HS.11.4.b

  • c

    Interpret impact of costs incurred by a food service business.BMM.HS.11.4.c

  • d

    Develop a budget.BMM.HS.11.4.d

  • e

    Analyze a profit-and-loss report/income statement verifying invoices sent and received.BMM.HS.11.4.e

  • f

    Record performance of menu items to analyze sales and determine menu revisions.BMM.HS.11.4.f

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What grade levels do these standards cover?
Grade 9, Grade 10, Grade 11, and Grade 12

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