SBS:Culinary Arts

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Culinary Arts

Measurement Topic: Knowledge, Skills, Required for a Career in Food

CT.02.H11.01.01 (CUL) Analyze career paths within the food production industries and services. (CTE: RFBS.01.01.a,b,c)

CT.02.H11.02.01 (CUL) Demonstrate food safety and sanitation procedures. (CTE: RFBS.01.02.a,c,d,e)

CT.02.H11.03.01 (CUL) Demonstrate the industry standards in the selection use and maintenance of production equipment and food services. (CTE: RFBS.01.03.d,e)

CT.02.H11.04.01 (CUL) Demonstrate planning principles and standardized recipes based techniques to meet the needs of consumers. (CTE: RFBS.01.04.a,b,c)

CT.02.H11.05.01 (CUL) Demonstrate methods and professional techniques in food preparation for all menu categories to produce a variety of food products that meet the needs of consumers. (CTE: RFBS.01.05.b.d,e,f.g.h,I,j,k)

Measurement Topic: Knowledge, Skills, Required for a Career in Food

CT.02.H21.01.01 (CUL) Evaluate nutrition principles, food plans, preparation techniques, and specialized dietary plans in a variety of environments. (CTE: RFBS.02.01.b,c,d)