Common Planner
K–12 Standards

Culinary Arts II: Grades 10, 11, 12

Other Arkansas CTE sets

Develop and demonstrate knowledge of a variety of sauces

  • 1.1

    Demonstrate knowledge of hot sauces

    1. 1.

      Review understanding of a roux and how they are made1.1.1

    2. 2.

      Formulate understanding of Mother Sauces1.1.2

    3. 3.

      Differentiate variations of the Mother Sauces1.1.3

    4. 4.

      Apprise the importance of stock in sauces1.1.4

  • 1.2

    Develop an understanding of cold sauces

    1. 1.

      Compare different types of cold sauces1.2.1

    2. 2.

      Prepare a variety of cold sauces and use them in a dish1.2.2

    3. 3.

      Create proper emulsification for sauces1.2.3

Identify the duties of the Garde-Manger and practice areas of food preparation

  • 2.1

    Identify the three primary sandwich components

    1. 1.

      Summarize criteria for selecting breads2.1.1

    2. 2.

      Differentiate among types of spreads and fillings2.1.2

  • 2.2

    Identify accompaniments for cold sandwiches

    1. 1.

      Construct a list of food items which are appropriate sandwich accompaniments2.2.1

  • 2.4

    Describe quality sandwich preparation

    1. 1.

      Establish techniques for sandwich mise en place (MEP)2.4.1

    2. 2.

      Create sandwiches for the class using a variety of breads, spreads and fillings2.4.2

Identify and practice areas in advanced meat preparation

  • 3.1

    Review basic meat cookery

    1. 1.

      Critique basic meat cookery3.1.1

  • 3.2

    Identify cuts of beef

    1. 1.

      Share knowledge of beef cuts3.2.1

  • 3.3

    Assess various techniques and methods of beef preparation

    1. 1.

      Applying knowledge of meat cookery3.3.1

  • 3.4

    Identify cuts of pork

    1. 1.

      Share knowledge of pork cuts3.4.1

  • 3.5

    Breakdown pork primal cut

    1. 1.

      Distinguish meat structure by trimming a pork loin into individual cuts3.5.1

  • 3.6

    Classify various techniques and methods of pork preparation

    1. 1.

      Applying knowledge of cuts of pork and proper cooking methods3.6.1

Identify and practice areas in advanced poultry preparation

  • 4.1

    Identify basic poultry cuts

    1. 1.

      Apply knowledge of poultry cuts and how they differ with species4.1.1

  • 4.2

    Cut up whole chicken

    1. 1.

      Fabricate chicken parts for cooking by sectioning and deboning4.2.1

  • 4.3

    Assess various techniques and methods of chicken preparation

    1. 1.

      Assess the preparation of various cuts of chicken using advanced cooking techniques4.3.1

Identify and practice areas in advanced fish and shellfish preparation

  • 5.1

    Understand the structure and composition of fish and shellfish

    1. 1.

      Classify various types of fish and shellfish5.1.1

  • 5.2

    Identify proper purchasing techniques for fish according to various needs

    1. 1.

      Investigate information to consider when selecting a fish or shellfish for purchase5.2.1

  • 5.3

    Analyze various ways to cook fish and shellfish

    1. 1.

      Critique a variety of cooking methods involving fish5.3.1

    2. 2.

      Analyze ways to test doneness when cooking fish5.3.2

  • 5.4

    Determine ways to preserve and store fish and shellfish

    1. 1.

      Construct a fish entree using a fish fillet5.4.1

  • 5.6

    Demonstrate preparing fish for serving

    1. 1.

      Discuss and Demonstrate a dish using fish including garnish5.6.1

  • 5.7

    Demonstrate ways to prepare shellfish for cooking

    1. 1.

      Develop methods of preparing at least two types of shellfish5.7.1

Identify and practice areas in advanced candy making preparation

  • 6.1

    Classify the types of sugars

    1. 1.

      Differentiate the types of sugars and their source6.1.1

  • 6.2

    Discuss the types of commercially available sugar products and their uses in making candy

    1. 1.

      Compare grades and granulations of commercially available sugar products6.2.1

  • 6.3

    Identify syrups, molasses, and honey and their use in candy making.

    1. 1.

      Investigate different sweeteners and their use6.3.1

  • 6.4

    Research the properties of sugars

    1. 1.

      Analyze various sugar properties in lab6.4.1

  • 6.5

    Explain boiling point of sugar solutions

    1. 1.

      Cite evidence of boiling points and how humidity may affect them6.5.1

    2. 2.

      Compare sugar solutions at different temperatures representing various stages of concentration (thread, soft ball, firm ball)6.5.2

  • 6.6

    Classify crystalline and non-crystalline candies

    1. 1.

      Classify fondant, fudge, brittles, caramels, taffy and syrup by temperature and type6.6.1

Identify and practice areas in advanced preparation of the different types of chocolates

  • 7.1

    Describe the history and types of chocolate

    1. 1.

      Categorize the types of chocolate7.1.1

  • 7.2

    List equipment commonly used when working with chocolate

    1. 1.

      Recognize the types of equipment in a laboratory setting7.2.1

  • 7.3

    Compare the unique properties of chocolate

    1. 1.

      Analyze concerns with melting and cooking with chocolate7.3.1

    2. 2.

      Assess various methods of melting and tempering chocolate7.3.2

  • 7.4

    Explain guidelines to follow when purchasing chocolate

    1. 1.

      Hypothesize how quality of chocolate will affect end product7.4.1

  • 7.5

    Explore chocolate uses in molds, dipping, and as garnishes

    1. 1.

      Create chocolate candies as molded, dipped, and garnishes7.5.1

Identify and practice areas in advanced bakery and pastries preparation

  • 8.1

    Review basic yeast dough preparation

    1. 1.

      Analyze the basic steps in creating yeast breads8.1.1

  • 8.2

    Critique the advanced preparation of yeast dough

    1. 1.

      Critique products from basic bread dough recipes8.2.1

    2. 2.

      Critique Danish dough products8.2.2

    3. 3.

      Critique sweet dough products8.2.3

    4. 4.

      Critique croissant dough products8.2.4

  • 8.3

    Critique the advanced preparation of quick breads

    1. 1.

      Critique products from basic quick bread batter8.3.1

  • 8.4

    Critique the advanced preparation of pastry dough

    1. 1.

      Critique pastry dough products8.4.1

  • 8.5

    Critique the advanced preparation of fillings

    1. 1.

      Assess a variety of fillings8.5.1

  • 8.6

    Critique the advanced preparation of cakes

    1. 1.

      Create a variety of torts and cakes8.6.1

  • 8.7

    Critique the advanced preparation of frostings and toppings

    1. 1.

      Differentiate between frostings and toppings8.7.1

  • 8.8

    Critique the advanced preparation of cookies

    1. 1.

      Formulate various rolled and dropped cookies8.8.1

  • 8.9

    Critique the preparation of pate a choux

    1. 1.

      Develop product made from pate a choux8.9.1

  • 8.10

    Critique decorated cakes

    1. 1.

      Construct a variety of cakes using European and U.S. cake techniques8.10.1

  • 8.11

    Critique the preparation of frozen desserts

    1. 1.

      Construct a variety of frozen desserts8.11.1

Demonstrate and explain basic principles for plating, presentation, and garnishing

  • 9.1

    Identify common ingredients used in garnishing

    1. 1.

      Apprise various garnish names9.1.1

  • 9.2

    Demonstrate proper techniques for garnishing

    1. 1.

      Create a garnish for presentation9.2.1

  • 9.3

    Explain basic principles of plate presentation

    1. 1.

      Design proper service and presentation for food service9.3.1

    2. 2.

      Compare and contrast cutting and molding foods for visual appeal and creating garnishes9.3.2

  • 9.4

    Understand the selection of service ware

    1. 1.

      Explore how bowls, plates and platters affect visual appeal of serving food9.4.1

    2. 2.

      Classify specific types of serving pieces9.4.2

  • 9.5

    Describe how to choose color, shape and texture of foods

    1. 1.

      Design plates with foods of varying color, shape and texture to create an attractive plate9.5.1

  • 9.6

    Identify proper food arrangements for plate composition

    1. 1.

      Investigate guidelines for arranging foods on a plate9.6.1

  • 9.7

    Demonstrate the similarities and differences between service styles

    1. 1.

      Compare and contrast the American, French, English, Russian and self-service styles9.7.1

Investigate and critique the variety of career opportunities in the area of Culinary Arts

  • 10.1

    Describe personal qualities necessary for a career in culinary arts

    1. 1.

      Hypothesize the work characteristics needed in culinary fields10.1.1

  • 10.2

    Identify skills employers look for in an employee

    1. 1.

      Explain qualities that employers look for in an employee10.2.1

  • 10.3

    Analyze the impact career choices have on individual and family life

    1. 1.

      Critique case studies that explores the impact of career choices10.3.1

  • 10.4

    Explore sources of education and training in the culinary arts field

    1. 1.

      Compare various educational institutions and evaluating the degree offered, tuition, reputation, job placement and scholarships available10.4.1

  • 10.5

    Research various companies employing culinary arts professionals

    1. 1.

      Investigate companies employing culinary arts professionals.10.5.1

    2. 2.

      Analyze salaries, fringe benefits, job openings of various companies10.5.2

  • 10.7

    Devise a career plan for a culinary arts career

    1. 1.

      Create personal career goals and make decisions related to a future career10.7.1

    2. 2.

      Create a career plan in career portfolio10.7.2

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 II

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