Common Planner
K–12 Standards

Culinary Arts I: Grades 10, 11, 12

Other Arkansas CTE sets

Introduction to discovering Culinary Arts as a career opportunity

  • 1.1

    Review weights and measurements, conversions and costing

    1. 1.

      Demonstrate correct techniques for measuring and weighing foods1.1.1

    2. 2.

      Differentiate between recipe cost, menu cost, and food cost, and food cost percentage.1.1.2

    3. 3.

      Demonstrate how to determine recipe cost1.1.3

    4. 4.

      Illustrate menu costing1.1.4

    5. 5.

      Calculate food cost percentage1.1.5

  • 1.2

    Discuss safety and sanitation procedures

    1. 1.

      Compile local, state, and federal health and safety standards for the food service industry.1.2.1

  • 1.3

    Identify lab safety procedures

    1. 1.

      Demonstrate proper lab procedures1.3.1

  • 1.4

    Identify job opportunities in various commercial and noncommercial food service operations

    1. 1.

      Research various culinary careers1.4.1

  • 1.5

    Identify small business opportunities available in food service

    1. 1.

      Analyze opportunities in various food service venues1.5.1

Research and develop culinary production techniques

  • 2.1

    Explain seasonings and flavorings

    1. 1.

      Contrast different types of seasonings and flavorings2.1.1

  • 2.2

    Explain the characteristics of herbs versus spices

    1. 1.

      Research the origin of various herbs and spices2.2.1

    2. 2.

      Describe how to store herbs and spices2.2.2

  • 2.3

    Identify commonly used condiments

    1. 1.

      Match sample food selections with appropriate condiments2.3.1

  • 2.4

    Identify a variety of nuts and seeds

    1. 1.

      Experiment with different ways to prepare nuts and seeds (Ex. Blanching, roasting, etc.)2.4.1

  • 2.5

    Identify the factors that affect sensory evaluation

    1. 1.

      Develop a food tasting to practice sensory evaluation2.5.1

  • 2.6

    Identify various knife cuts and give appropriate measurements of each

    1. 1.

      Demonstrate knife cuts using fruits and/or vegetables2.6.1

  • 2.7

    Explain how to prepare a thickener

    1. 1.

      Develop a recipe using a standard thickener2.7.1

    2. 2.

      Create a roux, slurry, beurre manie' or liaison2.7.2

  • 2.8

    Explain the categories of stocks, broths, and bouillons

    1. 1.

      Create an example of a stock, broth or bouillon2.8.1

  • 2.9

    Identify basic mise en place techniques

    1. 1.

      Demonstrate rendering and clarifying fats2.9.1

    2. 2.

      Demonstrate separating eggs properly2.9.2

    3. 3.

      Investigate tempering ingredients2.9.3

    4. 4.

      Explain how to prepare foams and meringues2.9.4

    5. 5.

      Illustrate reduction and straining using the china cap2.9.5

    6. 6.

      Discuss differences in heavy and light whipping cream2.9.6

Develop and analyze the principles of cooking, considering nutritive value with a variety of cooking methods

  • 3.1

    Explain how cooking affects a food's nutritive value, texture, color, aroma and flavor

    1. 1.

      Analyze the changes that occur on a food during3.1.1

  • 3.2

    Classify various cooking methods

    1. 1.

      Categorize various cooking methods and their effects on food3.2.1

  • 3.3

    Identify dry cooking techniques

    1. 1.

      Compare examples of dry heat cooking techniques3.3.1

  • 3.4

    Explain moist cooking techniques

    1. 1.

      Create food items examples using moist heat cooking techniques3.4.1

  • 3.5

    Identify combination cooking techniques

    1. 1.

      Demonstrate examples of combination cooking techniques3.5.1

  • 3.6

    Explain the variety of oils and how they are used in cooking

    1. 1.

      Illustrate the types of oils that are derived from seeds, plants and vegetables3.6.1

    2. 2.

      Match the types of fats and oils that are derived from animal and non-animal products3.6.2

    3. 3.

      Analyze the reaction temperatures (melt point, smoke point and flash point) of fats3.6.3

    4. 4.

      Differentiate how to clarify butter3.6.4

  • 3.7

    Explain the emulsification process

    1. 1.

      Discuss the emulsification process using a traditional mayonnaise3.7.1

    2. 2.

      Create an emulsified vinaigrette dressing3.1.2

  • 3.8

    Identify factors that can cause rancidity

    1. 1.

      Determine correct techniques for storing oils and fats3.8.1

Preparing stocks, soups and sauces using a variety of cooking methods

  • 4.1

    Demonstrate knowledge and rules for preparing stocks

    1. 1.

      Investigate types of stocks and ingredients4.1.1

    2. 2.

      Identify the criteria for acceptable stock4.1.2

    3. 3.

      List the equipment needed for preparing stock4.1.3

    4. 4.

      Assess methods for safely storing stocks4.1.4

    5. 5.

      Focus on one type of stock and preparation techniques4.1.5

  • 4.2

    Demonstrate knowledge of soups and proper preparation of various types

    1. 1.

      Identify and discuss the types of soups4.2.1

    2. 2.

      State the basic steps and procedures for preparing soups4.2.2

    3. 3.

      Evaluate the ability to make a thin soup and a thick soup4.2.3

  • 4.3

    Identify types of sauces

    1. 1.

      Compare and contrast the basic types of sauces4.3.1

    2. 2.

      Explain the characteristics of well-prepared sauces4.3.2

    3. 3.

      Explore the types of thickening agents4.3.3

    4. 4.

      Summarize the steps for making a mother sauce4.3.4

    5. 5.

      Create a sauce4.3.5

Dairy products and the various techniques used in cooking

  • 5.1

    Identify a variety of milk based products

    1. 1.

      Create a list of milk based products5.1.1

  • 5.2

    Identify concentrated, cultured dairy, cream and butter products

    1. 1.

      Compare and contrast the various types of dairy products5.2.1

  • 5.3

    Identify proper procedures for whipping cream, scalding milk, souring milk

    1. 1.

      Direct proper procedures for whipping cream, scalding milk, and souring milk in laboratory5.3.1

  • 5.4

    Explain various techniques and problems while cooking with dairy products

    1. 1.

      Predict techniques and problems that arise while cooking with dairy products5.4.1

  • 5.5

    Plan laboratories using milk products

    1. 1.

      Construct recipes using milk products5.5.1

  • 5.6

    Identify various cheeses

    1. 1.

      List the various cheeses5.6.1

  • 5.7

    Differentiate between fresh, semi-soft, firm and hard cheeses

    1. 1.

      Differentiate between Fresh, Semisoft, Firm and Hard cheeses5.7.1

  • 5.8

    Describe the process of cheese-making

    1. 1.

      View media exhibiting the cheesemaking process5.8.1

  • 5.9

    Classify foods that are complementary with a variety of cheeses

    1. 1.

      Assess foods that pair with various cheeses5.9.1

  • 5.10

    Compare the taste, texture, aroma and color of a variety of cheeses

    1. 1.

      Compare and contrast the various types of cheeses5.10.1

Prepare nutritious and quality eggs in a variety of cooking methods

  • 6.1

    Describe techniques used to store eggs

    1. 1.

      Demonstrate correct methods used in storing eggs6.1.1

  • 6.2

    Analyze purpose of eggs used in cooking

    1. 1.

      Compare and contrast appropriate uses for eggs in cooking6.2.1

    2. 2.

      Formulate various cooking methods using both eggs and egg substitute6.2.2

  • 6.3

    Determine recipe modifications used in egg preparation

    1. 1.

      Modify recipes by increasing and decreasing quantity of eggs6.3.1

    2. 2.

      Distinguish the different parts of an egg6.3.2

  • 6.4

    Perform various techniques and methods of egg preparation

    1. 1.

      Execute egg preparation techniques and methods6.4.1

    2. 2.

      Prepare eggs using the following moist heat methods: in-shell cooking, poaching, and various breakfast preparations6.4.2

Prepare nutritious and quality fruits and vegetables in a variety of cooking methods

  • 7.1

    Identify desired qualities of fruit

    1. 1.

      Identify qualities of different hybrids and varieties of fruits7.1.1

  • 7.2

    Judge a fruits ripeness

    1. 1.

      Predict ripening factors of a variety of fruits7.2.1

    2. 2.

      Categorize uses of varieties of fruits and their uses7.2.2

  • 7.3

    Prepare garnishes, peel, segment, slice, pit, core and juice a variety of fruits

    1. 1.

      Peel, pare, and segment fruits7.3.1

    2. 2.

      Prepare garnishes using fruits7.3.2

    3. 3.

      Slice, pit, and core fruits7.3.3

    4. 4.

      Juice fruits7.3.4

  • 7.4

    Perform various ways of cooking fruits

    1. 1.

      Prepare fruits using a variety of cooking methods7.4.1

  • 7.5

    Prepare fruits for serving

    1. 1.

      Prepare fruits for use in catering events7.5.1

  • 7.7

    Identify varieties of vegetables and legumes

    1. 1.

      Distinguish the various vegetables7.7.1

  • 7.8

    Prepare vegetables for recipes and garnishing

    1. 1.

      Preparing vegetables using knife skills7.8.1

    2. 2.

      Create vegetable garnishes7.8.2

  • 7.9

    Prepare vegetables for cooking and serving

    1. 1.

      Prepare vegetables using a variety of cooking methods7.9.1

    2. 2.

      Test vegetables for doneness7.9.2

  • 7.10

    Preserving vegetables for future use

    1. 1.

      Compare freezing and drying vegetables using appropriate methods7.10.1

    2. 2.

      Assess the importance of the preservation of vegetables for future use and its effect on cost7.10.2

Prepare nutritious and quality grains and pastas in a variety of cooking methods

  • 8.1

    Identify pasta and grains

    1. 1.

      Differentiate between factory produced pasta and fresh pasta8.1.1

    2. 2.

      Identify the various types of grains8.1.2

  • 8.3

    Prepare grains and pastas

    1. 1.

      Prepare grains and pastas8.3.1

Prepare nutritious and quality meat, poultry and fish cookery in a variety of cooking methods

  • 9.1

    Categorize the structure and composition of meats

    1. 1.

      Distinguish various meat characteristics9.1.1

  • 9.2

    Understand meat inspection and grading

    1. 1.

      Recognize differences in USDA meat grading9.2.1

    2. 2.

      Identify the variety of meat cuts: beef, pork, poultry, fish and shellfish9.2.2

  • 9.3

    Exhibit techniques of proper meat purchase and storage

    1. 1.

      Exhibit correct purchasing procedures and requirements for meats: beef, pork, poultry, fish and shellfish9.3.1

    2. 2.

      Assess proper storage procedures for beef, pork, poultry, fish and shellfish9.3.2

  • 9.4

    Prepare using various techniques and methods meat, poultry and fish

    1. 1.

      Prepare beef9.4.1

    2. 2.

      Prepare poultry9.4.2

    3. 3.

      Prepare fish and shellfish9.4.3

Understand the baking process and the specialized principles of baking

  • 10.1

    Recognize and select ingredients in a bake shop

    1. 1.

      Identify ingredients in a bake shop by categories10.1.1

  • 10.2

    Understand the baking process

    1. 1.

      Apprise the effect of time and temperature on baking raw materials10.2.1

    2. 2.

      Create goods using different leaveners10.2.2

    3. 3.

      Determine effects of convection vs. conventional oven10.2.3

  • 10.3

    Use specialized tools of the bake shop

    1. 1.

      Use the specialized tools of the bake shop to produce baked goods10.3.1

  • 10.4

    Store baking supplies correctly

    1. 1.

      Cite the specifications and proper storage for all baking supplies10.4.1

    2. 2.

      Assess the viability of various baking supplies10.4.2

  • 10.5

    Preparation of baked items

    1. 1.

      Prepare yeast breads and rolls10.5.1

    2. 2.

      Prepare Quick Breads10.5.2

    3. 3.

      Prepare pastry dough10.5.3

    4. 4.

      Prepare fillings10.5.4

    5. 5.

      Prepare cakes10.5.5

    6. 6.

      Prepare frostings and toppings10.5.6

    7. 7.

      Prepare cookies10.5.7

Frequently asked questions

What grade levels do these standards cover?
Grade 10, Grade 11, and Grade 12
When were these standards adopted?
2013
Where can I read the official document?
Culinary Arts I

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