Common Planner
Sign InCreate My Free Account!
Sign InCreate My Free Account!
K–12 Standards

Foods II - Enterprise (2013): Grades 9, 10, 11, 12

Other North Carolina CTE sets

Adopted

Understand causes of foodborne illness.1.00

  • 01.

    Understand food safety issues.1.01

  • 02.

    Understand foodborne contaminates and food allergies.1.02

  • 03.

    Understand the food handlers' responsibilities in preventing contamination of food.1.03

Understand factors that influence food safety.2.00

  • 01.

    Understand hazards in the flow of food.2.01

  • 02.

    Understand procedures involved in purchasing, receiving and storage of food.2.02

  • 03.

    Understand safety procedures involved in food preparation.2.03

  • 04.

    Understand rules for holding and serving food safely.2.04

  • 05.

    Understand food safety management systems.2.05

Understand safe facilities, pest management and sanitation.3.00

  • 01.

    Understand safe facilities and pest management.3.01

  • 02.

    Understand cleaning and sanitizing guidelines for a food service facility and equipment.3.02

Understand the Roadmap to Food Entrepreneurship4.00

  • 01.

    Understand opportunity. (Mile Markers 1 and 2)4.01

  • 02.

    Understand test feasibility and accessing information. (Mile Markers 3 and 4)4.02

  • 03.

    Recognize the importance of community outreach. (Mile Marker 5)4.03

  • 04.

    Understand marketplace experience. (Mile Marker 6)4.04

  • 05.

    Understand future directions. (Mile Marker 7)4.05

Apply specialty food preparation skills.5.00

  • 01.

    Apply knife skills commonly used in food preparation.5.01

  • 02.

    Apply garnishes for specific service.5.02

Apply procedures to prepare and serve yeast bread products.6.00

  • 01.

    Apply procedures to prepare yeast breads.6.01

  • 02.

    Apply procedures to adapt yeast bread recipes and products.6.02

Apply procedures to prepare and serve cakes, fillings, and frostings.7.00

  • 01.

    Apply procedures to prepare cakes, fillings, and frostings.7.01

  • 02.

    Apply procedures to adapt cake, filling, and frosting recipes and products.7.02

  • 03.

    Understand marketing issues specific to cakes, fillings, and frostings.7.03

Frequently asked questions

What grade levels do these standards cover?
Grade 9, Grade 10, Grade 11, and Grade 12
When were these standards adopted?
2013
Where can I read the official document?
Foods II - Enterprise

Find this useful?

If so, you'll love the standards search built into Common Planner.

Keep exploring

Keep exploring CTE standards

Sibling grade bands, other subjects in this jurisdiction, and the same subject across other states.

More North Carolina CTE sets

CTE