Common Planner
K–12 Standards

Culinary Arts

Other Arizona CTE sets

Apply Sanitation Procedures1.0

  • 1.1

    Define the concept of HAACP (Hazard Analysis Critical Control Point)1.1

  • 1.2

    Identify major reasons for and recognize signs of food spoilage and contamination1.2

  • 1.3

    Identify the most common foodborne illnesses1.3

  • 1.4

    Demonstrate good personal hygiene, proper dress code, and personal health practices1.4

  • 1.5

    Describe cross-contamination and use of acceptable procedures when preparing and storing foods that require time/temperature control for safety (TCS)1.5

  • 1.6

    Delineate the requirements for proper receiving and storing of raw and prepared foods1.6

  • 1.7

    Identifying proper waste disposal methods and recycling of materials1.7

  • 1.8

    Recognize, treat, and prevent signs of insect, rodent, and insect infiltration1.8

  • 1.9

    Identify regulatory agencies governing the sanitation and safety in the food service operation1.9

  • 1.10

    Define temperature danger zone for food safety and sanitation 1.10

  • 1.11

    Identify minimum internal cooking temperatures1.11

  • 1.12

    Define methods for the growth of microorganisms (FATTOM)1.12

  • 1.13

    Maintain appropriate temperature and placement of products in refrigerator equipment1.13

Apply Safety Procedures

  • 2.1

    Identify current types of and proper use and storage for cleaners and sanitizers2.1

  • 2.2

    Define and explain the purpose of Safety Data Sheets (SDS)2.2

  • 2.3

    Identify appropriate emergency procedures for common kitchen and dining room injuries2.3

  • 2.4

    Define types and appropriate uses for fire extinguishers found in the food service area 2.4

  • 2.5

    Identify safety precautions for common workplace accidents and injuries including OSHA regulations2.5

  • 2.6

    Describe an emergency/evacuation plan for food service operations2,6

Apply Basic Nutritional Concepts

  • 3.1

    Identify food groups in the current USDA nutritional guidelines3.1

  • 3.2

    Specify primary functions and sources for the six nutrient groups3.2

  • 3.3

    Identify cooking and storage practices for maximum retention of nutrient groups3.3

  • 3.4

    Investigate common food allergies and appropriate substitutions 3.4

  • 3.5

    Characterize common nutritional considerations (e.g., vegan/vegetarianism, restricted diets, and caloric intake)3.5

Interpret Recipes

  • 4.1

    Define common culinary recipe terminology4.1

  • 4.2

    Identify the four major components of a recipe4.2

  • 4.3

    Read, follow, and execute a recipe4.3

  • 4.4

    Use proper scaling and measurement techniques4.4

  • 4.5

    Identify and demonstrate mixing methods (e.g., stir, mix, cram, fold, and blend)4.5

  • 4.6

    Identify menu styles (e.g., A la Carte, Prix Fixe, Table d'hôte, and Du Jour)4.6

  • 4.7

    Plan a menu4.7

Use Small Commercial Equipment and Smallwares5.0

  • 5.1

    Describe the proper use of maintenance for different knives5.1

  • 5.2

    Demonstrate proper and safe use of smallwares5.2

  • 5.3

    Identify and demonstrate the selection of equipment and smallwares for specific applications5.3

  • 5.4

    Describe procedures for the care and maintenance of commercial equipment and smallwares5.4

Use Large Commercial Grade Equipment6.0

  • 6.1

    Identify and operate different types of ovens, ranges, stoves, grills, and flattops6.1

  • 6.2

    Identify and use types of refrigerator and freezer equipment6.2

  • 6.3

    Demonstrate the selection of large commercial equipment for specific applications6.3

  • 6.4

    Identifying procedures for the care and maintenance of large culinary and baking equipment6.4

Interpret Food Preparation Techniques7

  • 7.1

    Identify an demonstrate standardized knife cuts7.1

  • 7.2

    Define, implement, and practice Mise en Place7.2

  • 7.3

    Identifying common spices and herbs and guidelines for using them7.3

  • 7.4

    Identify oils and vinegars and their uses7.4

  • 7.5

    Identify various categories of dressings and salads7.5

  • 7.6

    Identify various marinades, brines, and rubs7.6

  • 7.7

    Identify dry heat, moist heat, and combination cooking methods7.7

Prepare Hot Foods8.0

  • 8.1

    Identify and prepare various meats, seafood, and poultry8.1

  • 8.2

    Identify and prepare various stock, soups, and sauces8.2

  • 8.3

    Identify and prepare various fruits, vegetables, starches, and grains8.3

  • 8.4

    Identify and prepare breakfast meats, eggs, grains, and batter products8.4

  • 8.5

    Demonstrate traditional and contemporary food presentation techniques8.5

Apply Basic Principles of Garde Manger9.0

  • 9.1

    Identify tools and equipment used in garde manger preparations9.1

  • 9.2

    Demonstrate basic garnish techniques9.2

  • 9.3

    Demonstrate fundamental skills in preparing soups, salads, sauces, dressings, marinades, relishes, sandwiches, canapes, hors d'oeuvres, cheese, and sausages9.3

  • 9.4

    Identify food preparation techniques for banquet events9.4

Prepare Bakery and Pastry Products10.0

  • 10.1

    Define common baking terms, methods, and techniques10.1

  • 10.2

    Identify and describe functions of baking ingredients and leavening methods10.2

  • 10.3

    Demonstrate techniques for preparing yeast breads10.3

  • 10.4

    Demonstrate techniques for preparing quick breads10.4

  • 10.5

    Demonstrate techniques for preparing pastry and baking goods10.5

  • 10.6

    Identifying types of finishing products and presentation techniques (e.g., icing, whipped cream, and chocolate)10.6

Perform Dining and Beverage catering Operations in a School-Based Enterprise11.0

  • 11.1

    Demonstrate the general rules of table setting and dining room layout11.1

  • 11.2

    Identify traditional and contemporary positions in food service11.2

  • 11.3

    Practice professionalism and techniques in support of good customer relations11.3

  • 11.4

    Demonstrate cash handling procedures for processing guest checks, including point of sale systems (POS)11.4

  • 11.5

    Practice sales techniques for service personnel, including menu knowledge, suggestive selling, and special requests11.5

  • 11.6

    Demonstrate fundamentals of acceptable dining etiquette11.6

  • 11.7

    Perform side work for opening an closing food service shifts11.7

  • 11.8

    Identifying various styles of service (e.g., buffet, fat casual, formal casual, and family)11.8

Apply Culinary Mathematics12.0

  • 12.1

    Compare as purchased quantity to edible quantity12.1

  • 12.2

    Scale recipes based on RCP (recipe conversion factor) calculations12.2

  • 12.4

    Calculate food cost for a recipe12.4

  • 12.3

    Convert standard measurement amounts to metric 12.3

  • 12.5

    Calculate unit cost of products for purchasing or for food cost analysis12.5

Frequently asked questions

What grade levels do these standards cover?
Grade 10, Grade 11, Grade 12, and Grade 9
Where can I read the official document?
Arizona Department of Education

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