- Currituck County High School
- Foods 1
- Course Blueprint
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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