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K–12 Standards

Culinary Arts (2020): FH10 - Culinary Arts 1

Other North Carolina CTE sets

Understand components of professional practice in the food service industry. 25%FH10.1

  • 1

    Remember components of professional development in the hospitality and food service industry. (SUPPLEMENTAL) FH10.1.01

  • 2

    Remember commercial safety protocols. 5%FH10.1.02

  • 3

    Understand food protection management. 20%FH10.1.03

Understand basic food preparation. 36%FH10.2

  • 1

    Understand commercial food service equipment and procedures for its use. 8%FH10.2.01

  • 2

    Apply basic kitchen math operations and mise en place to standardized recipes. 7%FH10.2.02

  • 3

    Understand sensory evaluation. 5%FH10.2.03

  • 4

    Understand stock and soup preparation. 7%FH10.2.04

  • 5

    Understand breakfast cookery skills. 9%FH10.2.05

Understand basic garde manger. 15%FH10.3

  • 1

    Remember garde manger fundamentals. 4%FH10.3.01

  • 2

    Understand preparation of salads and dressings. 6%FH10.3.02

  • 3

    Understand preparation of sandwiches. 5%FH10.3.03

Understand basic baking. 17%FH10.4

  • 1

    Remember fundamentals of baking. 6%FH10.4.01

  • 2

    Understand preparation of quick breads, cookies, and bars. 11%FH10.4.02

Understand basic food service operations. 7%FH10.5

  • 1

    Understand dining room service. 7%FH10.5.01

  • 2

    Understand environmental sustainability. (SUPPLEMENTAL) FH10.5.02

Frequently asked questions

What grade levels do these standards cover?
Grade 9, Grade 10, Grade 11, and Grade 12
Where can I read the official document?
North Carolina CTE Course Management System

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