•   Essential Standards and Objective Statements
    (The Learner will be able to:)    		 Course Weight
         
    1.00 Understand the relationship between food choices and health. 10%
    1.01 Remember influences on food choices. 4%
    1.02 Understand guidelines for healthful food preparation.  6%
    2.00 Understand methods of food preparation.  30%
    2.01 Understand kitchen safety. 3%
    2.02 Understand food safety and sanitation.  11%
    2.03 Remember measuring, cutting/preparation, mixing, and cooking/cleaning terms.  5%
    2.04 Remember equipment and procedures for its use and care.  3%
    2.05 Remember recipe parts, sources and adjustments. 4%
    2.06 Understand processes and benefits of a work plan and teamwork for preparing healthy foods. 4%
    3.00 Understand procedures, equipment and cooking methods in food preparation. 25%
    3.01 Understand procedures, equipment and cooking methods in fruit and vegetable preparation. 6%
    3.02 Understand procedures, equipment and cooking methods in dairy preparation.  5%
    3.03 Understand procedures, equipment and cooking methods in grain preparation.  6%
    3.04 Understand procedures, equipment and cooking methods in protein preparation.  8%
    4.00 Understand procedures, equipment and techniques applied to baking production.  15%
    4.01 Understand procedures to prepare quick bread products.  8%
    4.02 Understand procedures to prepare yeast bread products.  7%
    4.03 Understand procedures to prepare cakes and frostings. (SUPPLEMENTAL)  
    5.00 Understand the principles of etiquette for meal service.  6%
    5.01 Understand the principles of basic table setting and meal service.  3%
    5.02 Understand the principles of table manners. 3%
    6.00 Apply methods for meal planning and preparation.  14%
    6.01 Understand strategies in meal planning. 5%
    6.02 Understand strategies of selecting and storing food.  5%
    6.03 Apply methods to prepare healthy meals. 4%
Last Modified on August 27, 2018