Common Planner
K–12 Standards

Culinary Arts 1 (8275)

Other Virginia CTE sets

Culinary Arts 1 (8275)CA1

  • A

    Demonstrating Personal Qualities and Abilities CA1.1

    1. 1

      Demonstrate creativity and innovation.CA1.1.1

    2. 2

      Demonstrate critCA1l thinking and problem solving.CA1.1.2

    3. 3

      Demonstrate initiative and self-direction.CA1.1.3

    4. 4

      Demonstrate integrity.CA1.1.4

    5. 5

      Demonstrate work ethic.CA1.1.5

  • B

    Demonstrating Interpersonal SkillsCA1.2

    1. 6

      Demonstrate conflict-resolution skills.CA1.2.6

    2. 7

      Demonstrate listening and speaking skills.CA1.2.7

    3. 8

      Demonstrate respect for diversity.CA1.2.8

    4. 9

      Demonstrate customer service skills.CA1.2.9

    5. 10

      Collaborate with team members.CA1.2.10

  • C

    Demonstrating Professional CompetenciesCA1.3

    1. 11

      Demonstrate big-picture thinking.CA1.3.11

    2. 12

      Demonstrate career- and life-management skills.CA1.3.12

    3. 13

      Demonstrate continuous learning and adaptability.CA1.3.13

    4. 14

      Manage time and resources.CA1.3.14

    5. 15

      Demonstrate information-literacy skills.CA1.3.15

    6. 16

      Demonstrate an understanding of information security.CA1.3.16

    7. 17

      Maintain working knowledge of current information-technology (IT) systems.CA1.3.17

    8. 18

      Demonstrate proficiency with technologies, tools, and machines common to a specific occupation.CA1.3.18

    9. 19

      Apply mathematCA1l skills to job-specific tasks.CA1.3.19

    10. 20

      Demonstrate professionalism.CA1.3.20

    11. 21

      Demonstrate reading and writing skills.CA1.3.21

    12. 22

      Demonstrate workplace safety.CA1.3.22

  • D

    Examining All Aspects of an IndustryCA1.4

    1. 23

      Examine aspects of planning within an industry/organization.CA1.4.23

    2. 24

      Examine aspects of management within an industry/organization.CA1.4.24

    3. 25

      Examine aspects of financial responsibility within an industry/organization.CA1.4.25

    4. 26

      Examine technCA1l and production skills required of workers within an industry/organization.CA1.4.26

    5. 27

      Examine principles of technology that underlie an industry/organization.CA1.4.27

    6. 28

      Examine labor issues related to an industry/organization.CA1.4.28

    7. 29

      Examine community issues related to an industry/organization.CA1.4.29

    8. 30

      Examine health, safety, and environmental issues related to an industry/organization.CA1.4.30

  • E

    Addressing Elements of Student Life CA1.5

    1. 31

      Identify the purposes and goals of the student organization.CA1.5.31

    2. 32

      Explain the benefits and responsibilities of membership in the student organization as a student and in professional/civic organizations as an adult. CA1.5.32

    3. 33

      Demonstrate leadership skills through participation in student organization activities, such as meetings, programs, and projects. CA1.5.33

    4. 34

      Identify Internet safety issues and procedures for complying with acceptable use standards. CA1.5.34

  • F

    Exploring Work-Based LearningCA1.6

    1. 35

      Identify the types of work-based learning (WBL) opportunities.CA1.6.35

    2. 36

      Reflect on lessons learned during the WBL experience.CA1.6.36

    3. 37

      Explore career opportunities related to the WBL experience.CA1.6.37

    4. 38

      Participate in a WBL experience, when appropriate.CA1.6.38

  • G

    Balancing Work and FamilyCA1.7

    1. 39

      Analyze the meaning of work and the meaning of family.CA1.7.39

    2. 40

      Compare how families affect work life and how work life affects families.CA1.7.40

    3. 41

      Identify management strategies for balancing work and family roles.CA1.7.41

  • H

    Exploring Culinary ArtsCA1.8

    1. 42

      Explore the history of culinary arts.CA1.8.42

    2. 43

      Describe the role of food and foodways in the history of Virginia.CA1.8.43

    3. 44

      Identify the duties and responsibilities of each member of the classical kitchen brigade.CA1.8.44

    4. 45

      Investigate careers in the culinary arts and hospitality industries.CA1.8.45

  • I

    Understanding Kitchen SafetyCA1.9

    1. 46

      Implement kitchen safety procedures.CA1.9.46

    2. 47

      Explain safety data sheets (SDS).CA1.9.47

    3. 48

      Describe safety hazards in food service operations.CA1.9.48

    4. 49

      Demonstrate the use of cleaners and sanitizers.CA1.9.49

    5. 50

      Explain the classes of fires and the method of extinguishing each.CA1.9.50

    6. 51

      Describe professional knife safety.CA1.9.51

    7. 52

      List the regulatory agencies, laws, and regulations that govern safety in the food service environment.CA1.9.52

  • J

    Understanding Kitchen SanitationCA1.10

    1. 53

      Identify microorganisms related to food contamination.CA1.10.53

    2. 54

      Identify food-borne illnesses, including their causes and symptoms.CA1.10.54

    3. 55

      Explain factors that make foods potentially hazardous.CA1.10.55

    4. 56

      Explain safe food handling, production, storage, and service procedures.CA1.10.56

    5. 57

      Identify personal hygiene and health practices.CA1.10.57

    6. 58

      Identify common food allergies.CA1.10.58

    7. 59

      Complete a daily sanitation inspection.CA1.10.59

    8. 60

      Follow a schedule and standard procedures for cleaning and sanitizing equipment and facilities.CA1.10.60

    9. 61

      Identify industry-standard waste disposal and recycling procedures.CA1.10.61

    10. 62

      Describe measures for pest control and eradication in the food service environment.CA1.10.62

    11. 63

      List the agencies and regulations that govern sanitation in the food service environment.CA1.10.63

  • K

    Exploring the Purchasing and Receiving of GoodsCA1.11

    1. 64

      List the requirements for receiving and storing raw foods, prepared foods, and dry goods.CA1.11.64

    2. 65

      Conduct an inventory of food and nonfood items.CA1.11.65

    3. 66

      Explain the regulations for inspecting and grading foods.CA1.11.66

    4. 67

      Outline the flow of food from grower to buyer.CA1.11.67

    5. 68

      Explain formal and informal purchasing methods.CA1.11.68

    6. 69

      Describe the purpose of a requisition.CA1.11.69

    7. 70

      Describe market fluctuations and their effects on product cost.CA1.11.70

    8. 71

      Explain the legal and ethical considerations of purchasing.CA1.11.71

    9. 72

      Describe the importance of product specifications.CA1.11.72

    10. 73

      Evaluate foods to determine conformity with specifications.CA1.11.73

    11. 74

      Describe the steps in receiving and storing nonfood items.CA1.11.74

  • L

    Understanding Nutritional PrinciplesCA1.12

    1. 75

      Explain USDA nutritional guidelines.CA1.12.75

    2. 76

      Explain concepts related to energy balance.CA1.12.76

    3. 77

      Describe the nutritional components of food.CA1.12.77

    4. 78

      Evaluate personal diets, using the recommended dietary allowances.CA1.12.78

    5. 79

      Explain cooking and storage techniques that promote maximum retention of nutrients.CA1.12.79

  • M

    Applying Food-Preparation TechniquesCA1.13

    1. 80

      Identify hand tools and utensils used in food preparation.CA1.13.80

    2. 81

      Demonstrate knife skills.CA1.13.81

    3. 82

      Identify operation of kitchen equipment.CA1.13.82

    4. 83

      Identify the uses of a variety of cookware.CA1.13.83

    5. 84

      Describe the components of a standardized recipe.CA1.13.84

    6. 85

      Follow a standardized recipe.CA1.13.85

    7. 86

      Explain dry-heat cooking methods.CA1.13.86

    8. 87

      Explain moist-heat cooking methods.CA1.13.87

    9. 88

      Explain combination cooking methods.CA1.13.88

    10. 89

      Demonstrate scaling and measuring techniques for weight.CA1.13.89

    11. 90

      Demonstrate scaling and measuring techniques for volume.CA1.13.90

    12. 91

      Apply time-management principles to planning, preparing, and serving food.CA1.13.91

    13. 92

      Design a kitchen workstation to facilitate preparation of a menu item.CA1.13.92

    14. 93

      Describe uses of herbs, spices, oils, vinegars, and condiments.CA1.13.93

    15. 94

      Identify common red meat carcasses and their utilizations.CA1.13.94

    16. 95

      Identify types of poultry and their utilizations.CA1.13.95

    17. 96

      Identify types of fish and their utilizations.CA1.13.96

    18. 97

      Identify types of shellfish and their utilizations.CA1.13.97

    19. 98

      Explain the preparation methods and pairings for stocks, soups, and sauces.CA1.13.98

    20. 99

      Identify fruits, vegetables, and farinaceous items.CA1.13.99

    21. 100

      Identify a variety of breakfast meats.CA1.13.100

    22. 101

      Identify a variety of egg products.CA1.13.101

    23. 102

      Identify a variety of breakfast cereals.CA1.13.102

    24. 103

      Identify breakfast batter products.CA1.13.103

    25. 104

      Prepare a variety of breakfast meats.CA1.13.104

    26. 105

      Prepare eggs using various methods.CA1.13.105

    27. 106

      Prepare hot breakfast cereals.CA1.13.106

    28. 107

      Prepare breakfast batter products.CA1.13.107

  • N

    Exploring Garde Manager TechniquesCA1.14

    1. 108

      Prepare cold salads. CA1.14.108

    2. 109

      Prepare cold dressings. CA1.14.109

    3. 110

      Prepare cold sandwiches. CA1.14.110

  • O

    Exploring Baking FundamentalsCA1.15

    1. 111

      Define baking terms.CA1.15.111

    2. 112

      Identify equipment and utensils used in baking.CA1.15.112

    3. 113

      Identify the ingredients used in baking and their functions.CA1.15.113

    4. 114

      Prepare quick breadsCA1.15.114

    5. 115

      Prepare pies and tarts.CA1.15.115

    6. 116

      Prepare cookies.CA1.15.116

  • P

    Serving in the Dining RoomCA1.16

    1. 117

      Describe the types of table service and table settings. CA1.16.117

    2. 118

      Communicate with diverse customers. CA1.16.118

    3. 119

      Demonstrate beverage service. CA1.16.119

  • Q

    Using Business and Mathematics SkillsCA1.17

    1. 120

      Determine food costs.CA1.17.120

    2. 121

      Demonstrate recipe conversion.CA1.17.121

    3. 122

      Identify culinary units of measurement and measurement tools.CA1.17.122

    4. 123

      Prepare a handwritten guest check.CA1.17.123

    5. 124

      Identify types of dining establishments.CA1.17.124

    6. 125

      Demonstrate procedures for marketing to customers.CA1.17.125

    7. 126

      Describe the interrelationships and workflow between dining room and kitchen operations.CA1.17.126

  • R

    Investigating the Food Service IndustryCA1.18

    1. 127

      Describe the scope of the food service industry within the hospitality industry.CA1.18.127

    2. 128

      Identify professional food service organizations.CA1.18.128

Frequently asked questions

What grade levels do these standards cover?
Grade 9, Grade 10, Grade 11, Grade 12, and VOCATIONALTRAINING
Where can I read the official document?
Virginia's CTE Resource Center

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