Culinary Arts Common Core Alignments
Content Standard 1.0
Analyze Career Pathways and Employ Industry Professional Standards
PERFORMANCE STANDARD 1.1 :
DESCRIBE THE PROFESSIONAL FOODSERVICE INDUSTRY, HISTORY, TRADITIONS, AND CURRENT TRENDS
1.1.1
Explore the history in foodservice industry |
English Language Arts: Writing Standards for Literacy in Science and Technical Subjects
WHST.11-12.8 Gather relevant information from multiple authoritative print and digital sources, using advanced searches effectively; assess the strengths and limitations of each source in terms of the specific task, purpose, and audience; integrate information into the text selectively to maintain the flow of ideas, avoiding plagiarism and overreliance on any one source and following a standard format for citation. English Language Arts: Reading Standards for Informational Text RI.11-12.3 Analyze a complex set of ideas or sequence of events and explain how specific individuals, ideas, or events interact and develop over the course of the text. |
1.1.2
Integrate current trends in foodservice industry |
English Language Arts: Reading Standards for Informational Text
RI.11-12.7 Integrate and evaluate multiple sources of information presented in different media or formats (e.g., visually, quantitatively) as well as in words in order to address a question or solve a problem. |
1.1.3
Determine differences and similarities of various types of international and regional cuisines |
English Language Arts: Reading Standards for Informational Text
RI.11-12.7 Integrate and evaluate multiple sources of information presented in different media or formats (e.g., visually, quantitatively) as well as in words in order to address a question or solve a problem. Science: Nature of Science N.12.A.1 Students know tables, charts, illustrations and graphs can be used in making arguments and claims in oral and written presentations. N.12.B.2 Students know consumption patterns, conservation efforts, and cultural or social practices in countries have varying environmental impacts. Science: Earth and Space E.12.B.3 Students know ways in which technology has increased understanding of the universe. |
PERFORMANCE STANDARD 1.2 :
ANALYZE CAREER PATHS AND OPPORTUNITIES IN FOODSERVICE INDUSTRIES
1.2.1
Differentiate between the jobs descriptions in foodservice industry |
English Language Arts: Writing Standards for Literacy in Science and Technical Subjects
WHST.11-12.8 Gather relevant information from multiple authoritative print and digital sources, using advanced searches effectively; assess the strengths and limitations of each source in terms of the specific task, purpose, and audience; integrate information into the text selectively to maintain the flow of ideas, avoiding plagiarism and overreliance on any one source and following a standard format for citation. |
1.2.3
Create a culinary portfolio |
English Language Arts: Writing Standards
W.11-12.2 Write informative/explanatory texts to examine and convey complex ideas, concepts, and information clearly and accurately through the effective selection, organization, and analysis of content. W.11-12.4 Produce clear and coherent writing in which the development, organization, and style are appropriate to task, purpose, and audience. W.11-12.7 Conduct short as well as more sustained research projects to answer a question (including a self-generated question) or solve a problem; narrow or broaden the inquiry when appropriate; synthesize multiple sources on the subject, demonstrating understanding of the subject under investigation |
PERFORMANCE STANDARD 1.3:
DEVELOP AND MODEL PROFESSIONAL AND ETHICAL WORKPLACE BEHAVIORS.
1.3.1
Wear and maintain professional workplace attire |
Science: Nature of Science
N.12.A.4 Students know how to safely conduct an original scientific investigation using the appropriate tools and technology. |
Content Standard 2.0
Integrate Knowledge and Skills in Sanitation and Safety
PERFORMANCE STANDARD 2.1:
INVESTIGATE MICROORGANISMS FOUND IN FOOD AND THEIR ROLE IN FOOD BORNE ILLNESS
2.1.1
Analyze food borne symptoms, illnesses and their causes |
English Language Arts: Reading Standards for Informational Text
RI.11-12.7 Integrate and evaluate multiple sources of information presented in different media or formats (e.g., visually, quantitatively) as well as in words in order to address a question or solve a problem. English Language Arts: Reading Standards for Literacy in Science and Technical Subjects RST.11-12.8 Evaluate the hypotheses, data, analysis, and conclusions in a science or technical text, verifying the data when possible and corroborating or challenging conclusions with other sources of information. Science: Nature of Science N.12.A.3 Students know repeated experimentation allows for statistical analysis and unbiased conclusions. Science: Life Science L.12.B.3 Students know disease disrupts the equilibrium that exists in a healthy organism. L.12.C.1 Students know relationships of organisms and their physical environment. |
2.1.2
Practice safe food handling techniques and prevention of food borne illnesses |
Science: Life Science
L.12.B.3 Students know disease disrupts the equilibrium that exists in a healthy organism. L.12.C.1 Students know relationships of organisms and their physical environment. |
PERFORMANCE STANDARD 2.2 :
COMPLY WITH HEALTH DEPARTMENT REGULATIONS
2.2.1
Practice appropriate personal hygiene/health procedures and report symptoms of illness |
Science: Nature of Science
N.12.A.4 Students know how to safely conduct an original scientific investigation using the appropriate tools and technology. N.12.A.5 Students know models and modeling can be used to identify and predict cause-effect relationships. |
2.2.2
Demonstrate Awareness of the FDA Model Food Code |
English Language Arts: Reading Standards for Literacy in Science and Technical Subjects
RST.11-12.5 Analyze how the text structures information or ideas into categories or hierarchies, demonstrating understanding of the information or ideas. Science: Nature of Science N.12.A.1 Students know tables, charts, illustrations and graphs can be used in making arguments and claims in oral and written presentations. |
2.2.4
Support waste disposal and recycling methods |
Science: Earth and Space
E.12.C.4 Student know processes of obtaining, using, and recycling of renewable and nonrenewable resources. |
PERFORMANCE STANDARD 2.3 :
UTILIZE SAFE FOOD-HANDLING PRINCIPLES TO MINIMIZE THE RISKS OF FOOD BORNE ILLNESSES
2.3.1
Identify and implement procedures for critical control points |
Science: Nature of Science
N.12.A.3 Students know repeated experimentation allows for statistical analysis and unbiased conclusions. N.12.A.4 Students know how to safely conduct an original scientific investigation using the appropriate tools and technology. Science: Life Science L.12.B.3 Students know disease disrupts the equilibrium that exists in a healthy organism. L.12.C.1 Students know relationships of organisms and their physical environment. Mathematical Practices 1. Make sense of problems and persevere in solving them. |
2.3.2
Implement safe food-handling procedures |
Science: Nature of Science
N.12.A.3 Students know repeated experimentation allows for statistical analysis and unbiased conclusions. N.12.A.4 Students know how to safely conduct an original scientific investigation using the appropriate tools and technology. Science: Life Science L.12.B.3 Students know disease disrupts the equilibrium that exists in a healthy organism. L.12.C.1 Students know relationships of organisms and their physical environment. |
2.3.3
Explain the HACCP (Hazard Analysis Critical Control Point) plan |
English Language Arts: Reading Standards for Informational Text
RI.11-12.3 Analyze a complex set of ideas or sequence of events and explain how specific individuals, ideas, or events interact and develop over the course of the text. English Language Arts: Writing Standards W.11-12.4 Produce clear and coherent writing in which the development, organization, and style are appropriate to task, purpose, and audience. English Language Arts: Reading Standards for Literacy in Science and Technical Subjects RST.11-12.5 Analyze how the text structures information or ideas into categories or hierarchies, demonstrating understanding of the information or ideas. Science: Nature of Science N.12.A.3 Students know repeated experimentation allows for statistical analysis and unbiased conclusions. N.12.A.4 Students know how to safely conduct an original scientific investigation using the appropriate tools and technology. Science: Life Science L.12.B.3 Students know disease disrupts the equilibrium that exists in a healthy organism. L.12.C.1 Students know relationships of organisms and their physical environment. |
PERFORMANCE STANDARD 2.4 :
UTILIZE PROPER FACILITY MANAGEMENT TECHNIQUES FOR CLEANING
2.4.1
Apply proper warewashing and pot washing techniques |
Science: Nature of Science
N.12.A.3 Students know repeated experimentation allows for statistical analysis and unbiased conclusions. N.12.A.4 Students know how to safely conduct an original scientific investigation using the appropriate tools and technology. Science: Life Science L.12.B.3 Students know disease disrupts the equilibrium that exists in a healthy organism. L.12.C.1 Students know relationships of organisms and their physical environment. |
2.4.2
Identify and utilize approved chemicals and appropriate uses |
English Language Arts: Reading Standards for Literacy in Science and Technical Subjects
RST.11-12.3 Follow precisely a complex multistep procedure when carrying out experiments, taking measurements, or performing technical tasks; analyze the specific results based on explanations in the text. Science: Nature of Science N.12.A.3 Students know repeated experimentation allows for statistical analysis and unbiased conclusions. N.12.A.4 Students know how to safely conduct an original scientific investigation using the appropriate tools and technology. Science: Life Science L.12.B.3 Students know disease disrupts the equilibrium that exists in a healthy organism. L.12.C.1 Students know relationships of organisms and their physical environment. |
2.4.3
Practice proper facility cleaning and sanitation |
Science: Nature of Science
N.12.A.3 Students know repeated experimentation allows for statistical analysis and unbiased conclusions. N.12.A.4 Students know how to safely conduct an original scientific investigation using the appropriate tools and technology. Science: Life Science L.12.B.3 Students know disease disrupts the equilibrium that exists in a healthy organism. L.12.C.1 Students know relationships of organisms and their physical environment |
2.4.4
Follow cleaning schedules |
Science: Life Science
L.12.B.3 Students know disease disrupts the equilibrium that exists in a healthy organism. L.12.C.1 Students know relationships of organisms and their physical environment. |
2.4.5
Support waste disposal and recycling methods |
Science: Life Science
L.12.B.3 Students know disease disrupts the equilibrium that exists in a healthy organism. L.12.C.1 Students know relationships of organisms and their physical environment. Science: Earth and Space E.12.C.4 Student know processes of obtaining, using, and recycling of renewable and nonrenewable resources. |
PERFORMANCE STANDARD 2.5 :
DEMONSTRATE BASIC FIRST AID PROCEDURES TO INJURIES COMMON IN THE FOODSERVICE INDUSTRY
2.5.1
Practice first aid procedures |
Science: Life Science
L.12.B.3 Students know disease disrupts the equilibrium that exists in a healthy organism. L.12.C.1 Students know relationships of organisms and their physical environment. |
2.5.2
Practice first aid procedures. Explain emergency procedures. |
Science: Nature of Science
N.12.A.3 Students know repeated experimentation allows for statistical analysis and unbiased conclusions. Science: Life Science L.12.B.2 Students know the human body has a specialized anatomy and physiology composed of an hierarchical arrangement of differentiated cells. L.12.B.3 Students know disease disrupts the equilibrium that exists in a healthy organism. L.12.C.1 Students know relationships of organisms and their physical environment. |
2.5.3
Recognize and implement universal precautions for blood-borne pathogens. |
English Language Arts: Speaking and Listening Standards
SL.11-12.6 Adapt speech to a variety of contexts and tasks, demonstrating a command of formal English when indicated or appropriate. English Language Arts: Reading Standards for Literacy in Science and Technical Subjects RST.11-12.1 Cite specific textual evidence to support analysis of science and technical texts, attending to important distinctions the author makes and to any gaps or inconsistencies in the account. Science: Nature of Science N.12.A.4 Students know how to safely conduct |
PERFORMANCE STANDARD 2.6 :
RECOGNIZE PROCEDURES AND PRECAUTIONS TO PREVENT ACCIDENTS AND INJURIES
2.6.1
Implement appropriate procedures and precautions to prevent accidents and injuries |
Science: Nature of Science
N.12.A.4 Students know how to safely conduct an original scientific investigation using the appropriate tools and technology |
2.6.2
Recognize OSHA standards |
English Language Arts: Reading Standards for Literacy in Science and Technical Subjects
RST.11-12.5 Analyze how the text structures information or ideas into categories or hierarchies, demonstrating understanding of the information or ideas. |
Content Standard 3.0
Apply Skills in Food Service, Equipment and Production
PERFORMANCE STANDARD 3.2 :
DEVELOP NECESSARY KNIFE SKILLS
3.2.1
Produce and describe basic knife cuts |
English Language Arts: Reading Standards for Literacy in Science and Technical Subjects
RST.11-12.3 Follow precisely a complex multistep procedure when carrying out experiments, taking measurements, or performing technical tasks; analyze the specific results based on explanations in the text. |
PERFORMANCE STANDARD 3.3 :
ESTABLISH WORKPLACE MISE EN PLACE
3.3.2
Critique workplace situations for proper mise en place |
English Language Arts: Speaking and Listening Standards
SL.11-12.4 Present information, findings, and supporting evidence, conveying a clear and distinct perspective, such that listeners can follow the line of reasoning, alternative or opposing perspectives are addressed, and the organization, development, substance, and style are appropriate to purpose, audience, and a range of formal and informal tasks. Science: Nature of Science N.12.A.4 Students know how to safely conduct an original scientific investigation using the appropriate tools and technology. |
PERFORMANCE STANDARD 3.4 :
EMPLOY PROPER MEASURING TECHNIQUES
3.4.3
Describe the difference between weight and volume measuring |
English Language Arts: Reading Standards for Literacy in Science and Technical Subjects
RST.11-12.4 Determine the meaning of symbols, key terms, and other domain-specific words and phrases as they are used in a specific scientific or technical context relevant to grades 11–12 texts and topics. |
PERFORMANCE STANDARD 3.5 :
UTILIZE RECIPE STANDARDS
3.5.2
Utilize a standardized recipe |
English Language Arts: Reading Standards for Literacy in Science and Technical Subjects
RST.11-12.3 Follow precisely a complex multistep procedure when carrying out experiments, taking measurements, or performing technical tasks; analyze the specific results based on explanations in the text. |
3.5.3
Write a standardized recipe |
English Language Arts: Writing Standards
W.11-12.4 Produce clear and coherent writing in which the development, organization, and style are appropriate to task, purpose, and audience. |
3.5.4
Examine the structure and functions of standardized recipes |
English Language Arts: Reading Standards for Literacy in Science and Technical Subjects
RST.11-12.5 Analyze how the text structures information or ideas into categories or hierarchies, demonstrating understanding of the information or ideas. |
Content Standard 4.0
Demonstrate Menu Planning Principles
PERFORMANCE STANDARD 4.1 :
EVALUATE NUTRITION PRINCIPLES AND SPECIALIZED DIETARY PLANS
4.1.1
Assess principles to maximize nutrient retention in prepared foods |
Science: Nature of Science
N.12.A.1 Students know tables, charts, illustrations and graphs can be used in making arguments and claims in oral and written presentations. N.12.A.2 Students know scientists maintain a permanent record of procedures, data, analyses, decisions, and understandings of scientific investigations. |
4.1.2
Interpret and incorporate basic nutrition knowledge to menu planning and modification |
English Language Arts: Reading Standards for Informational Text
RI.11-12.7 Integrate and evaluate multiple sources of information presented in different media or formats (e.g., visually, quantitatively) as well as in words in order to address a question or solve a problem. English Language Arts: Writing Standards W.11-12.7 Conduct short as well as more sustained research projects to answer a question (including a self-generated question) or solve a problem; narrow or broaden the inquiry when appropriate; synthesize multiple sources on the subject, demonstrating understanding of the subject under investigation. Science: Nature of Science N.12.A.1 Students know tables, charts, illustrations and graphs can be used in making arguments and claims in oral and written presentations. |
4.1.3
Analyze and compare food for nutritional value |
Science: Nature of Science
N.12.A.1 Students know tables, charts, illustrations and graphs can be used in making arguments and claims in oral and written presentations. N.12.A.2 Students know scientists maintain a permanent record of procedures, data, analyses, decisions, and understandings of scientific investigations. N.12.A.3 Students know repeated experimentation allows for statistical analysis and unbiased conclusions. |
4.1.4
Explain special dietary needs and available modifications |
English Language Arts: Writing Standards
W.11-12.9 Draw evidence from literary or informational texts to support analysis, reflection, and research. Science: Nature of Science N.12.A.1 Students know tables, charts, illustrations and graphs can be used in making arguments and claims in oral and written presentations. N.12.A.2 Students know scientists maintain a permanent record of procedures, data, analyses, decisions, and understandings of scientific investigations. |
4.1.5
Identify common food allergies and appropriate substitutions |
English Language Arts: Reading Standards for Literacy in Science and Technical Subjects
RST.11-12.4 Determine the meaning of symbols, key terms, and other domain-specific words and phrases as they are used in a specific scientific or technical context relevant to grades 11–12 texts and topics. Science: Nature of Science N.12.A.1 Students know tables, charts, illustrations and graphs can be used in making arguments and claims in oral and written presentations. |
PERFORMANCE STANDARD 4.2 :
EXPLORE MENU WRITING PRINCIPLES
4.2.1 Differentiate menu types
|
English Language Arts: Speaking and Listening Standards
SL.11-12.1a Come to discussions prepared having read and researched material under study; explicitly draw on that preparation by referring to evidence from texts and other research on the topic or issue to stimulate a thoughtful, well-reasoned exchange of ideas. SL.11-12.1c Propel conversations by posing and responding to questions that probe reasoning and evidence; ensure a hearing for a full range of positions on a topic or issue; clarify, verify, or challenge ideas and conclusions; and promote divergent and creative perspectives. |
4.2.3 Apply design principles to create a menu for a given situation
|
English Language Arts: Writing Standards
W.11-12.8 Gather relevant information from multiple authoritative print and digital sources, using advanced searches effectively; assess the strengths and limitations of each source in terms of the task, purpose, and audience; integrate information into the text selectively to maintain the flow of ideas, avoiding plagiarism and overreliance on any one source and following a standard format for citation. |
4.2.4 Revise existing menus
|
English Language Arts: Writing Standards
W.11-12.4 Produce clear and coherent writing in which the development, organization, and style are appropriate to task, purpose, and audience. |
PERFORMANCE STANDARD 4.3 :
EXAMINE THE RELATIONSHIP BETWEEN PURCHASING, STOREROOM OPERATIONS AND COST CONTROL
4.3.1
Implement quality control storage procedures |
Science: Nature of Science
N.12.A.3 Students know repeated experimentation allows for statistical analysis and unbiased conclusions. N.12.A.4 Students know how to safely conduct an original scientific investigation using the appropriate tools and technology. L.12.B.3 Students know disease disrupts the equilibrium that exists in a healthy organism |
4.3.2
Complete a requisition form |
English Language Arts: Writing Standards for Literacy in Science and Technical Subjects
WHST.11-12.4 Produce clear and coherent writing in which the development, organization, and style are appropriate to task, purpose, and audience. |
4.3.4
Utilize a purchase specification |
English Language Arts: Reading Standards for Literacy in Science and Technical Subjects
RST.11-12.5 Analyze how the text structures information or ideas into categories or hierarchies, demonstrating understanding of the information or ideas. |
4.3.5
Evaluate business to forecast sales |
English Language Arts: Reading Standards for Literacy in Science and Technical Subjects
RST.11-12.7 Integrate and evaluate multiple sources of information presented in diverse formats and media (e.g., quantitative data, video, multimedia) in order to address a question or solve a problem. RST.11-12.9 Synthesize information from a range of sources (e.g., texts, experiments, simulations) into a coherent understanding of a process, phenomenon, or concept, resolving conflicting information when possible. |
Content Standard 5.0
Demonstrate Bakery Production Techniques
PERFORMANCE STANDARD 5.1 :
DEMONSTRATE A VARIETY OF TECHNIQUES FOR PREPARING BREADS
5.1.1 Differentiate common baking ingredients
|
English Language Arts: Speaking and Listening Standards
SL.11-12.1a Come to discussions prepared having read and researched material under study; explicitly draw on that preparation by referring to evidence from texts and other research on the topic or issue to stimulate a thoughtful, well-reasoned exchange of ideas. SL.11-12.1c Propel conversations by posing and responding to questions that probe reasoning and evidence; ensure a hearing for a full range of positions on a topic or issue; clarify, verify, or challenge ideas and conclusions; and promote divergent and creative perspectives. |
5.1.6 Demonstrate proper presentation
|
English Language Arts: Speaking and Listening Standards
SL.11-12.3 Evaluate a speaker’s point of view, reasoning, and use of evidence and rhetoric, assessing the stance, premises, links among ideas, word choice, points of emphasis, and tone used. SL.11-12.6 Adapt speech to a variety of contexts and tasks, demonstrating a command of formal English when indicated or appropriate. (See grades 11–12 Language standards 1 and 3 on page 54 for specific expectations.) |
5.1.7 Properly hold and store bread
|
Science: Nature of Science
N.12.A.2 Students know scientists maintain a permanent record of procedures, data, analyses, decisions, and understandings of scientific investigations. |
PERFORMANCE STANDARD 5.2 :
DEMONSTRATE A VARIETY OF TECHNIQUES FOR PREPARING PASTRIES
5.2.8
Demonstrate proper presentation |
English Language Arts: Speaking and Listening Standards
SL.11-12.3 Evaluate a speaker’s point of view, reasoning, and use of evidence and rhetoric, assessing the stance, premises, links among ideas, word choice, points of emphasis, and tone used. SL.11-12.6 Adapt speech to a variety of contexts and tasks, demonstrating a command of formal English when indicated or appropriate. (See grades 11–12 Language standards 1 and 3 on page 54 for specific expectations.) |
5.2.9
Properly hold and store pastries |
Science: Nature of Science
N.12.A.2 Students know scientists maintain a permanent record of procedures, data, analyses, decisions, and understandings of scientific investigations. |
PERFORMANCE STANDARD 5.3 :
DEMONSTRATE A VARIETY OF TECHNIQUES FOR PREPARING DESSERTS
5.3.6
Demonstrate proper presentation |
English Language Arts: Speaking and Listening Standards
SL.11-12.3 Evaluate a speaker’s point of view, reasoning, and use of evidence and rhetoric, assessing the stance, premises, links among ideas, word choice, points of emphasis, and tone used. SL.11-12.6 Adapt speech to a variety of contexts and tasks, demonstrating a command of formal English when indicated or appropriate. (See grades 11–12 Language standards 1 and 3 on page 54 for specific expectations.) |
5.3.7
Properly hold and store desserts |
Science: Nature of Science
N.12.A.2 Students know scientists maintain a permanent record of procedures, data, analyses, decisions, and understandings of scientific investigations. |
Content Standard 6.0
Demonstrate Garde Manger Techniques
PERFORMANCE STANDARD 6.1 :
DEMONSTRATE A VARIETY OF TECHNIQUES FOR PREPARING SALADS
6.1.4
Demonstrate proper presentation |
English Language Arts: Speaking and Listening Standards
SL.11-12.3 Evaluate a speaker’s point of view, reasoning, and use of evidence and rhetoric, assessing the stance, premises, links among ideas, word choice, points of emphasis, and tone used. SL.11-12.6 Adapt speech to a variety of contexts and tasks, demonstrating a command of formal English when indicated or appropriate. (See grades 11–12 Language standards 1 and 3 on page 54 for specific expectations.) |
6.1.5
Properly hold and store salads |
Science: Nature of Science
N.12.A.2 Students know scientists maintain a permanent record of procedures, data, analyses, decisions, and understandings of scientific investigations. |
PERFORMANCE STANDARD 6.2 :
DEMONSTRATE A VARIETY OF TECHNIQUES FOR PREPARING SANDWICHES
6.2.5
Demonstrate proper presentation |
English Language Arts: Speaking and Listening Standards
SL.11-12.3 Evaluate a speaker’s point of view, reasoning, and use of evidence and rhetoric, assessing the stance, premises, links among ideas, word choice, points of emphasis, and tone used. SL.11-12.6 Adapt speech to a variety of contexts and tasks, demonstrating a command of formal English when indicated or appropriate. (See grades 11–12 Language standards 1 and 3 on page 54 for specific expectations.) |
6.2.6
Properly hold and store sandwiches |
Science: Nature of Science
N.12.A.2 Students know scientists maintain a permanent record of procedures, data, analyses, decisions, and understandings of scientific investigations. |
PERFORMANCE STANDARD 6.3 :
DEMONSTRATE A VARIETY OF TECHNIQUES FOR PREPARING APPETIZERS AND HORS D'OEUVRES
6.3.3
Demonstrate proper presentation |
English Language Arts: Speaking and Listening Standards
SL.11-12.3 Evaluate a speaker’s point of view, reasoning, and use of evidence and rhetoric, assessing the stance, premises, links among ideas, word choice, points of emphasis, and tone used. SL.11-12.6 Adapt speech to a variety of contexts and tasks, demonstrating a command of formal English when indicated or appropriate. (See grades 11–12 Language standards 1 and 3 on page 54 for specific expectations.) |
6.3.4
Properly hold and store appetizers and hors d'oeuvres |
Science: Nature of Science
N.12.A.2 Students know scientists maintain a permanent record of procedures, data, analyses, decisions, and understandings of scientific investigations. |
PERFORMANCE STANDARD 6.4 :
DEMONSTRATE A VARIETY OF TECHNIQUES FOR ATTRACTIVE PRESENTATIONS
6.4.4
Critique buffet presentations |
English Language Arts: Speaking and Listening Standards
SL.11-12.3 Evaluate a speaker’s point of view, reasoning, and use of evidence and rhetoric, assessing the stance, premises, links among ideas, word choice, points of emphasis, and tone used. |
PERFORMANCE STANDARD 6.5 :
DEMONSTRATE KNOWLEDGE OF SPICES, OILS AND VINEGARS, AND FRESH AND DRIED HERBS
6.5.1
Determine spices, fresh and dried herbs for their appropriate uses |
English Language Arts: Reading Standards for Literacy in Science and Technical Subjects
RST.11-12.4 Determine the meaning of symbols, key terms, and other domain-specific words and phrases as they are used in a specific scientific or technical context relevant to grades 11–12 texts and topics. |
6.5.3
Investigate oils and vinegars in food preparation |
English Language Arts: Reading Standards for Literacy in Science and Technical Subjects
RST.11-12.4 Determine the meaning of symbols, key terms, and other domain-specific words and phrases as they are used in a specific scientific or technical context relevant to grades 11–12 texts and topics. Science: Physical Science P.12.A.3 Students know identifiable properties can be used to separate mixture |
Content Standard 7.0
Select and Utilize Food Products Appropriately
PERFORMANCE STANDARD 7.1 :
DEMONSTRATE KNOWLEDGE OF PRINCIPLES REGARDING THE SELECTION AND PREPARATION OF FRUITS
7.1.5
Properly hold and store fruit |
Science: Nature of Science
N.12.A.2 Students know scientists maintain a permanent record of procedures, data, analyses, decisions, and understandings of scientific investigations. |
PERFORMANCE STANDARD 7.2 :
DEMONSTRATE KNOWLEDGE OF PRINCIPLES REGARDING THE SELECTION AND PREPARATION OF STARCHES AND GRAINS
7.2.5
Properly hold and store starches and grains |
Science: Nature of Science
N.12.A.2 Students know scientists maintain a permanent record of procedures, data, analyses, decisions, and understandings of scientific investigations. |
PERFORMANCE STANDARD 7.3 :
DEMONSTRATE KNOWLEDGE OF PRINCIPLES REGARDING THE SELECTION AND PREPARATION OF VEGETABLES
7.3.5
Properly hold and store vegetables |
Science: Nature of Science
N.12.A.2 Students know scientists maintain a permanent record of procedures, data, analyses, decisions, and understandings of scientific investigations. |
PERFORMANCE STANDARD 7.4 :
DEMONSTRATE KNOWLEDGE OF PRINCIPLES REGARDING THE SELECTION AND PREPARATION OF DAIRY PRODUCTS
7.4.6
Properly hold and store dairy products |
Science: Nature of Science
N.12.A.2 Students know scientists maintain a permanent record of procedures, data, analyses, decisions, and understandings of scientific investigations. |
PERFORMANCE STANDARD 7.5 :
DEMONSTRATE KNOWLEDGE OF PRINCIPLES REGARDING THE SELECTION AND PREPARATION OF EGGS
7.5.4
Properly hold and store eggs and egg products |
Science: Nature of Science
N.12.A.2 Students know scientists maintain a permanent record of procedures, data, analyses, decisions, and understandings of scientific investigations. |
PERFORMANCE STANDARD 7.6 :
DEMONSTRATE KNOWLEDGE OF PRINCIPLES REGARDING THE SELECTION AND PREPARATION OF MEATS
7.6.1
Select appropriate cuts for intended uses |
Science: Nature of Science
N.12.A.1 Students know tables, charts, illustrations and graphs can be used in making arguments and claims in oral and written presentations. |
7.6.2
Identify appropriate fabricating methods of meats |
English Language Arts: Reading Standards for Literacy in Science and Technical Subjects
RST.11-12.4 Determine the meaning of symbols, key terms, and other domain-specific words and phrases as they are used in a specific scientific or technical context relevant to grades 11–12 texts and topics. RST.11-12.5 Analyze how the text structures information or ideas into categories or hierarchies, demonstrating understanding of the information or ideas. Science: Nature of Science N.12.A.1 Students know tables, charts, illustrations and graphs can be used in making arguments and claims in oral and written presentations. |
7.6.4
Outline federal grading standards |
English Language Arts: Writing Standards
W.11-12.4 Produce clear and coherent writing in which the development, organization, and style are appropriate to task, purpose, and audience. English Language Arts: Reading Standards for Literacy in Science and Technical Subjects RST.11-12.5 Analyze how the text structures information or ideas into categories or hierarchies, demonstrating understanding of the information or ideas. |
7.6.8
Properly hold and store meats |
Science: Nature of Science
N.12.A.2 Students know scientists maintain a permanent record of procedures, data, analyses, decisions, and understandings of scientific investigations. |
PERFORMANCE STANDARD 7.7 :
DEMONSTRATE KNOWLEDGE OF PRINCIPLES REGARDING THE SELECTION AND PREPARATION OF POULTRY
7.7.1
Select appropriate cuts for intended uses |
Science: Nature of Science
N.12.A.1 Students know tables, charts, illustrations and graphs can be used in making arguments and claims in oral and written presentations. |
7.7.2
Identify appropriate fabricating methods of poultry |
English Language Arts: Reading Standards for Literacy in Science and Technical Subjects
RST.11-12.4 Determine the meaning of symbols, key terms, and other domain-specific words and phrases as they are used in a specific scientific or technical context relevant to grades 11–12 texts and topics. RST.11-12.5 Analyze how the text structures information or ideas into categories or hierarchies, demonstrating understanding of the information or ideas. Science: Nature of Science N.12.A.1 Students know tables, charts, illustrations and graphs can be used in making arguments and claims in oral and written presentations. |
7.7.7
Properly hold and store poultry |
Science: Nature of Science
N.12.A.2 Students know scientists maintain a permanent record of procedures, data, analyses, decisions, and understandings of scientific investigations |
PERFORMANCE STANDARD 7.8 :
DEMONSTRATE KNOWLEDGE OF PRINCIPLES REGARDING THE SELECTION AND PREPARATION OF FISH AND SHELLFISH
7.8.1
Identify appropriate market forms for intended uses |
English Language Arts: Reading Standards for Literacy in Science and Technical Subjects
RST.11-12.5 Analyze how the text structures information or ideas into categories or hierarchies, demonstrating understanding of the information or ideas. Science: Nature of Science N.12.A.1 Students know tables, charts, illustrations and graphs can be used in making arguments and claims in oral and written presentations. |
7.8.2
Identify appropriate fabricating methods of fish and shellfish |
English Language Arts: Reading Standards for Literacy in Science and Technical Subjects
RST.11-12.4 Determine the meaning of symbols, key terms, and other domain-specific words and phrases as they are used in a specific scientific or technical context relevant to grades 11–12 texts and topics. RST.11-12.5 Analyze how the text structures information or ideas into categories or hierarchies, demonstrating understanding of the information or ideas. Science: Nature of Science N.12.A.1 Students know tables, charts, illustrations and graphs can be used in making arguments and claims in oral and written presentations. |
7.8.8
Properly hold and store fish and shellfish |
Science: Nature of Science
N.12.A.2 Students know scientists maintain a permanent record of procedures, data, analyses, decisions, and understandings of scientific investigations. |
Content Standard 8.0
Demonstrate Techniques for Stocks, Sauces, and Soups
PERFORMANCE STANDARD 8.1 :
DEMONSTRATE KNOWLEDGE OF PRINCIPLES REGARDING THE PREPARATION OF STOCKS
8.1.1 Prepare a variety of stocks
|
English Language Arts: Reading Standards for Literacy in Science and Technical Subjects
RST.11-12.4 Determine the meaning of symbols, key terms, and other domain-specific words and phrases as they are used in a specific scientific or technical context relevant to grades 11–12 texts and topics. |
8.1.6
Properly cool, hold and store stocks |
Science: Nature of Science
N.12.A.2 Students know scientists maintain a permanent record of procedures, data, analyses, decisions, and understandings of scientific investigations. |
PERFORMANCE STANDARD 8.2 :
DEMONSTRATE KNOWLEDGE OF PRINCIPLES REGARDING THE PREPARATION OF SAUCES
8.2.1
Prepare the mother sauces |
Science: Nature of Science
N.12.A.2 Students know scientists maintain a permanent record of procedures, data, analyses, decisions, and understandings of scientific investigations. |
8.2.2
Determine sauces for appropriate uses |
English Language Arts: Reading Standards for Literacy in Science and Technical Subjects
RST.11-12.4 Determine the meaning of symbols, key terms, and other domain-specific words and phrases as they are used in a specific scientific or technical context relevant to grades 11–12 texts and topics. |
8.2.7
Properly cool, hold and store sauces |
Science: Nature of Science
N.12.A.2 Students know scientists maintain a permanent record of procedures, data, analyses, decisions, and understandings of scientific investigations. |
PERFORMANCE STANDARD 8.3 :
DEMONSTRATE KNOWLEDGE OF PRINCIPLES REGARDING THE PREPARATION OF SOUPS
8.3.6
Properly cool, hold and store soups |
Science: Nature of Science
N.12.A.2 Students know scientists maintain a permanent record of procedures, data, analyses, decisions, and understandings of scientific investigations. |
Content Standard 9.0
Demonstrate Appropriate Cooking Methods
PERFORMANCE STANDARD 9.1 :
DEMONSTRATE DRY HEAT, MOIST HEAT, AND COMBINATION COOKING METHODS
9.1.1 Explain and demonstrate methods of dry heat cooking with fat
|
English Language Arts: Speaking and Listening Standards
SL.11-12.1a Come to discussions prepared having read and researched material under study; explicitly draw on that preparation by referring to evidence from texts and other research on the topic or issue to stimulate a thoughtful, well-reasoned exchange of ideas. SL.11-12.1c Propel conversations by posing and responding to questions that probe reasoning and evidence; ensure a hearing for a full range of positions on a topic or issue; clarify, verify, or challenge ideas and conclusions; and promote divergent and creative perspectives. |
9.1.2
Explain and demonstrate methods of dry heat cooking without fat |
English Language Arts: Speaking and Listening Standards
SL.11-12.1a Come to discussions prepared having read and researched material under study; explicitly draw on that preparation by referring to evidence from texts and other research on the topic or issue to stimulate a thoughtful, well-reasoned exchange of ideas. SL.11-12.1c Propel conversations by posing and responding to questions that probe reasoning and evidence; ensure a hearing for a full range of positions on a topic or issue; clarify, verify, or challenge ideas and conclusions; and promote divergent and creative perspectives. |
9.1.3
Explain and demonstrate methods of moist heat cooking |
English Language Arts: Speaking and Listening Standards
SL.11-12.1a Come to discussions prepared having read and researched material under study; explicitly draw on that preparation by referring to evidence from texts and other research on the topic or issue to stimulate a thoughtful, well-reasoned exchange of ideas. SL.11-12.1c Propel conversations by posing and responding to questions that probe reasoning and evidence; ensure a hearing for a full range of positions on a topic or issue; clarify, verify, or challenge ideas and conclusions; and promote divergent and creative perspectives |
9.1.4
Explain and demonstrate methods of combination cooking |
English Language Arts: Speaking and Listening Standards
SL.11-12.1a Come to discussions prepared having read and researched material under study; explicitly draw on that preparation by referring to evidence from texts and other research on the topic or issue to stimulate a thoughtful, well-reasoned exchange of ideas. SL.11-12.1c Propel conversations by posing and responding to questions that probe reasoning and evidence; ensure a hearing for a full range of positions on a topic or issue; clarify, verify, or challenge ideas and conclusions; and promote divergent and creative perspectives. |
Content Standard 10.0
Demonstrate Proper Front-of-the-House Procedures
PERFORMANCE STANDARD 10.1 :
EXPLORE VARIOUS SERVICE STYLES
10.1.4
Identify and use proper techniques for greeting, seating, and presenting the menu to customers |
English Language Arts: Speaking and Listening Standards
SL.11-12.6 Adapt speech to a variety of contexts and tasks, demonstrating a command of formal English when indicated or appropriate. |
PERFORMANCE STANDARD 10.2 :
DEMONSTRATE AN AWARENESS OF BEVERAGE SERVICE
10.2.5
Properly hold and store beverages |
Science: Nature of Science
N.12.A.2 Students know scientists maintain a permanent record of procedures, data, analyses, decisions, and understandings of scientific investigations. |
Content Standard 11.0
Analyze and Demonstrate Business Operations
PERFORMANCE STANDARD 11.1 :
EXPLORE ENTREPRENEURSHIP OPPORTUNITIES IN THE FOODSERVICE INDUSTRY
11.1.1 Construct components of a business plan
11.1.2 Investigate support networks for entrepreneurship
11.1.2 Investigate support networks for entrepreneurship
PERFORMANCE STANDARD 11.2 :
DESCRIBE MARKETING STRATEGIES IN THE FOODSERVICE INDUSTRY
11.2.1
Create a marketing tool utilizing a menu |
English Language Arts: Writing Standards
W.11-12.8 Gather relevant information from multiple authoritative print and digital sources, using advanced searches effectively; assess the strengths and limitations of each source in terms of the task, purpose, and audience; integrate information into the text selectively to maintain the flow of ideas, avoiding plagiarism and overreliance on any one source and following a standard format for citation. |
11.2.2
Describe various marketing techniques utilized in the foodservice industry |
English Language Arts: Writing Standards
W.11-12.5 Develop and strengthen writing as needed by planning, revising, editing, rewriting, or trying a new approach, focusing on addressing what is most significant for a specific purpose and audience. |
Common Core Math Alignments: 1. Make sense of problems and persevere in solving them.
2.3.1; 3.4.1, 3.4.4; 3.5.1; 4.2.3; 4.3.3, 4.3.5; 4.3.6, 5.1.5; 5.2.7; 5.3.5; 6.1.3; 6.2.4; 6.3.2; 7.1.3; 7.1.4; 7.2.3, 7.2.4; 7.3.3, 7.3.4; 7.4.4, 7.4.5; 7.5.3; 7.6.6, 7.6.7; 7.7.5, 7.7.6; 7.8.6, 7.8.7; 7.9.3; 8.1.3, 8.1.4; 8.2.5, 8.2.6; 8.3.3, 8.3.4; 10.2.4
Common Core Math Alignments: 2. Reason abstractly and quantitatively.
2.3.1; 3.4.1; 3.5.2; 4.2.3; 4.3.3, 4.3.5, 4.3.6; 5.1.5; 5.2.7; 5.3.5; 6.1.3; 6.2.4; 6.3.2; 7.1.3, 7.1.4; 7.2.3, 7.2.4; 7.3.3, 7.3.4; 7.4.4, 7.4.5; 7.5.3; 7.6.6, 7.6.7; 7.7.5, 7.7.6; 7.8.6, 7.8.7; 7.9.3; 8.1.3, 8.1.4; 8.2.5, 8.2.6; 8.3.3, 8.3.4; 10.2.4
Common Core Math Alignments: 3. Construct viable arguments and critique the reasoning of others.
4.3.5; 5.1.4; 5.2.6; 5.3.4; 7.1.3; 7.2.3; 7.3.3; 7.4.4; 7.6.6; 7.7.5; 7.8.6; 7.9.3; 8.1.3; 8.2.5; 8.3.3
Common Core Math Alignments: 5. Use appropriate tools strategically.
2.3.1; 2.4.2; 3.2.1, 3.2.2; 3.4.1, 3.4.2, 3.4.4; 3.5.1, 3.5.2; 5.1.4, 5.1.5; 5.2.6, 5.2.7; 5.3.4, 5.3.5; 6.1.3; 6.2.4; 6.3.2; 7.1.4; 7.2.4; 7.3.4; 7.4.5; 7.5.3; 7.6.7; 7.7.6; 7.8.7; 8.1.4; 8.2.6; 8.3.4; 10.2.4
Common Core Math Alignments: 6. Attend to precision.
2.4.2; 3.2.1,3.2.2; 3.4.1, 3.4.2, 3.4.4; 3.5.1, 3.5.2; 4.3.3, 4.3.6; 5.1.4, 5.1.5; 5.2.6, 5.2.7; 5.3.4, 5.3.5; 6.1.3; 6.2.4; 6.3.2; 7.1.3, 7.1.4; 7.2.3, 7.2.4; 7.3.3, 7.3.4; 7.4.4, 7.4.5; 7.5.3; 7.6.6, 7.6.7; 7.7.5, 7.7.6; 7.8.6, 7.8.7; 7.9.3; 8.1.3, 8.1.4; 8.2.5, 8.2.6; 8.3.3, 8.3.4; 10.2.4
Common Core Math Alignments: 7. Look for and make use of structure.
3.4.4; 3.5.1; 4.3.6
2.3.1; 3.4.1, 3.4.4; 3.5.1; 4.2.3; 4.3.3, 4.3.5; 4.3.6, 5.1.5; 5.2.7; 5.3.5; 6.1.3; 6.2.4; 6.3.2; 7.1.3; 7.1.4; 7.2.3, 7.2.4; 7.3.3, 7.3.4; 7.4.4, 7.4.5; 7.5.3; 7.6.6, 7.6.7; 7.7.5, 7.7.6; 7.8.6, 7.8.7; 7.9.3; 8.1.3, 8.1.4; 8.2.5, 8.2.6; 8.3.3, 8.3.4; 10.2.4
Common Core Math Alignments: 2. Reason abstractly and quantitatively.
2.3.1; 3.4.1; 3.5.2; 4.2.3; 4.3.3, 4.3.5, 4.3.6; 5.1.5; 5.2.7; 5.3.5; 6.1.3; 6.2.4; 6.3.2; 7.1.3, 7.1.4; 7.2.3, 7.2.4; 7.3.3, 7.3.4; 7.4.4, 7.4.5; 7.5.3; 7.6.6, 7.6.7; 7.7.5, 7.7.6; 7.8.6, 7.8.7; 7.9.3; 8.1.3, 8.1.4; 8.2.5, 8.2.6; 8.3.3, 8.3.4; 10.2.4
Common Core Math Alignments: 3. Construct viable arguments and critique the reasoning of others.
4.3.5; 5.1.4; 5.2.6; 5.3.4; 7.1.3; 7.2.3; 7.3.3; 7.4.4; 7.6.6; 7.7.5; 7.8.6; 7.9.3; 8.1.3; 8.2.5; 8.3.3
Common Core Math Alignments: 5. Use appropriate tools strategically.
2.3.1; 2.4.2; 3.2.1, 3.2.2; 3.4.1, 3.4.2, 3.4.4; 3.5.1, 3.5.2; 5.1.4, 5.1.5; 5.2.6, 5.2.7; 5.3.4, 5.3.5; 6.1.3; 6.2.4; 6.3.2; 7.1.4; 7.2.4; 7.3.4; 7.4.5; 7.5.3; 7.6.7; 7.7.6; 7.8.7; 8.1.4; 8.2.6; 8.3.4; 10.2.4
Common Core Math Alignments: 6. Attend to precision.
2.4.2; 3.2.1,3.2.2; 3.4.1, 3.4.2, 3.4.4; 3.5.1, 3.5.2; 4.3.3, 4.3.6; 5.1.4, 5.1.5; 5.2.6, 5.2.7; 5.3.4, 5.3.5; 6.1.3; 6.2.4; 6.3.2; 7.1.3, 7.1.4; 7.2.3, 7.2.4; 7.3.3, 7.3.4; 7.4.4, 7.4.5; 7.5.3; 7.6.6, 7.6.7; 7.7.5, 7.7.6; 7.8.6, 7.8.7; 7.9.3; 8.1.3, 8.1.4; 8.2.5, 8.2.6; 8.3.3, 8.3.4; 10.2.4
Common Core Math Alignments: 7. Look for and make use of structure.
3.4.4; 3.5.1; 4.3.6