Common Planner
K–12 Standards

Food Production: Grades 10, 11, 12

Other Arkansas CTE sets

Employability Skills

  • 1.1

    Define terms to employability skills

    1. 1.

      Demonstrate knowledge of Food Production terms using correct context1.1.1

  • 1.2

    Determine qualities of a desirable and productive employee/employer

    1. 1.

      Develop scenarios depicting undesirable and desirable behavior of all personnel1.2.1

  • 1.3

    Analyze business etiquette and work ethics

    1. 1.

      Develop and critique cooperation skills and a positive attitude1.3.1

  • 1.4

    Design employment portfolio

    1. 1.

      Create a resume, letter of application, letter of reference, list of three references, transcript, health record, and a copy of social security card1.4.1

    2. 2.

      Participate in a simulated job interview1.4.2

    3. 3.

      Write a job interview follow up letter1.4.3

  • 1.5

    Compile information on computing paychecks

    1. 1.

      Calculate wages, hours, deductions, and fringe benefits1.5.1

  • 1.6

    Examine labor laws, regulations, and policies affecting most food service employees

    1. 1.

      Investigate websites of government agencies that regulate the food service industry1.6.1

    2. 2.

      Prepare a presentation on one of the government agencies that regulate the food service industry1.6.2

  • 1.7

    Analyze career paths within the food service industry

    1. 1.

      Explain the roles, duties and functions of individuals engaging in food service careers1.7.1

    2. 2.

      Analyze opportunities for employment and entrepreneurial endeavors in the food service industry1.7.2

    3. 3.

      Summarize education and training requirements and opportunities for career paths in food service1.7.3

Sanitation and Safety

  • 2.1

    Define terms related to sanitation and safety

    1. 1.

      Demonstrate knowledge of food safety and sanitation terms related to food production terms using correct context2.1.1

  • 2.2

    Determine sanitation standards in personal grooming, hygiene, and handling of food and equipment by food service employees

    1. 1.

      Demonstrate acceptable sanitation standards2.2.1

  • 2.3

    Distinguish situations that require immediate hand washing when working with food

    1. 1.

      Practice proper hand washing techniques2.3.1

  • 2.4

    Differentiate between cleaning and sanitizing a surface

    1. 1.

      Demonstrate the use of sanitizing agents on various surfaces/equipment2.4.1

  • 2.5

    Develop guidelines for safe storage of sanitizing agents

    1. 1.

      Plan an orderly, accessible storage area for cleaning equipment and supplies2.5.1

  • 2.6

    Examine occupational safety hazards related to food service

    1. 1.

      Modify dress to promote safety in the laboratory2.6.1

    2. 2.

      Demonstrate safe handling and use of equipment2.6.2

    3. 3.

      Integrate preparation techniques that promote safety2.6.3

    4. 4.

      Demonstrate use of fire extinguishers in the laboratory2.6.4

  • 2.7

    Point out dangers of working when under the influence of alcohol or drugs

    1. 1.

      Simulate hazards of working under the influence of drugs or alcohol (use of impairment goggles, students wearing gloves, etc.)2.7.1

  • 2.8

    Examine emergency first aid procedures

    1. 1.

      Demonstrate emergency first aid procedures2.8.1

  • 2.9

    Outline characteristics and prevention of food borne illnesses

    1. 1.

      Evaluate techniques for handling food in order to prevent food borne illnesses2.9.1

    2. 2.

      Find criteria that determine an official outbreak of a food borne illness of microorganisms2.9.2

  • 2.10

    Ascertain conditions and factors necessary for growth of microorganisms

    1. 1.

      Measure the temperature range known as the "danger zone" for holding foods2.10.1

    2. 2.

      Record the time it takes to heat liquid, semisolid, and solid foods to a temperature above the "danger zone" using different methods2.10.2

    3. 3.

      Record the time it takes to cool liquid, semisolid, and solid food below the temperature of the "danger zone" using different methods2.10.3

    4. 4.

      Calculate the cooling time of food in various sized containers using the cooling time formula2.10.4

    5. 5.

      Measure the temperature of a refrigerator and freezer using both Fahrenheit and Celsius2.10.5

  • 2.11

    Determine basic sources of contamination of food supplies

    1. 1.

      Classify food contaminants2.11.1

  • 2.12

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

    1. 1.

      Investigate websites of health and safety standards for food service industry2.12.1

    2. 2.

      Assess information gathered from research2.12.2

Management

  • 3.1

    Define terms related to management

    1. 1.

      Demonstrate knowledge of management terms related to food production terms using correct context3.1.1

  • 3.2

    Explain food production services to new personnel

    1. 1.

      Determine effective training techniques, mentoring programs and evaluation procedures3.2.1

  • 3.3

    Analyze basic types of scheduling for employees

    1. 1.

      Calculate labor costs3.3.1

  • 3.4

    Analyze marketing and public relation strategies

    1. 1.

      Access elements involved in marketing strategies3.4.1

  • 3.5

    Point out management skills needed for food production, cost control, and customer service

    1. 1.

      Calculate cost per serving, food cost percentage, profit, overhead, and selling price3.5.1

  • 3.6

    Compare use of recipes, cost control cards, and the computer as tools of cost control management

    1. 1.

      Demonstrate the use of recipes, cost control cards, and the computer as tools of cost control3.6.1

    2. 2.

      Write a recipe card detailing ingredients, specifying weights and measures, and stating cooking methods3.6.2

    3. 3.

      Compute the portion cost (PC) for a recipe3.6.3

    4. 4.

      Determine a food cost percentage (FC%)3.6.4

    5. 5.

      Calculate the selling price (SP) of a food item using a given formula3.6.5

    6. 6.

      Revise standard recipes for quantity food service3.6.6

  • 3.7

    Critique menu formats commonly used

    1. 1.

      Create menus for various occasions, restaurant styles and themes3.7.1

  • 3.8

    Identify guidelines for purchasing, receiving, and storing food supplies

    1. 1.

      Complete forms necessary to implement food production3.8.1

    2. 2.

      Compare manual and computerized techniques for record keeping3.8.2

    3. 3.

      Appraise food storage facilities of a working food service operation such as a restaurant, cafeteria, hospital3.8.3

    4. 4.

      Compare working food storage facilities to classroom lab or home food storage3.8.4

Nutrition and Meal Planning

  • 4.1

    Define terms related to nutrition and meal planning

    1. 1.

      Demonstrate knowledge of nutrition and meal planning terms using correct context4.1.1

  • 4.2

    Compile functions and sources of nutrients

    1. 1.

      Illustrate equal amounts of pure fat and pure carbohydrate4.2.1

    2. 2.

      Conduct a simple test to determine if given foods contain carbohydrates4.2.2

    3. 3.

      Classify complete and incomplete protein foods4.2.3

    4. 4.

      Determine the differences in fats and oils4.2.4

  • 4.3

    Judge food preparation techniques which conserve nutrients

    1. 1.

      Demonstrate food preparation techniques which conserve nutrients4.3.1

  • 4.4

    Distinguish types of food additives and their uses

    1. 1.

      Research additives in common foods4.4.1

  • 4.5

    Summarize MyPyramid and dietary guidelines

    1. 1.

      Classify foods in categories4.5.1

    2. 2.

      Critique the effectiveness of MyPyramid.gov as a dietary planning tool4.5.2

    3. 3.

      Evaluate personal food choices using MyPyramid tracker4.5.3

  • 4.6

    Critique menus based on nutritional content

    1. 1.

      Evaluate the nutritional content of online menus4.6.1

    2. 2.

      Write basic menus4.6.2

    3. 3.

      Adapt menus for modified diets4.6.3

Tools and Equipment

  • 5.1

    Define terms related to tools and equipment

    1. 1.

      Demonstrate knowledge of tools and equipment terms using correct context5.1.1

  • 5.2

    Describe use, care, and storage of large and small food service tools and equipment

    1. 1.

      Demonstrate the use, care, and storage of tools and equipment used in food production5.2.1

    2. 2.

      Demonstrate ability to read different types of food thermometers5.2.2

    3. 3.

      Compare Fahrenheit temperatures to Celsius temperatures5.2.3

    4. 4.

      Demonstrate ability to select appropriate thermometer for task5.2.4

    5. 6.

      Demonstrate the use of different types of scales used to weigh food in the food service industry5.2.6

  • 5.3

    Ascertain effect of technology on commercial food equipment

    1. 1.

      Research current trends in technology on commercial food service equipment5.3.1

Serving Foods

  • 6.1

    Define terms related to serving food

    1. 1.

      Demonstrate knowledge of food service terms using correct context6.1.1

  • 6.2

    Distinguish types of meal service

    1. 1.

      Demonstrate types of meal service common to food service establishments6.2.1

  • 6.3

    Explain table appointments and how to set a table

    1. 1.

      Make use of table appointments6.3.1

    2. 2.

      Practice various table settings according to menu and type of meal service6.3.2

  • 6.4

    Apply guidelines for serving food and waiting on tables

    1. 1.

      Practice serving food and waiting on tables6.4.1

    2. 2.

      Sequence meal service steps in an American service restaurant6.4.2

  • 6.5

    Outline procedures for taking orders, filling orders, and clearing tables

    1. 1.

      Demonstrate procedures for taking orders, filling orders, and clearing tables6.5.1

    2. 2.

      Describe current technology such as POS (Point of Sale) system used to simplify service6.5.2

Preparatory Laboratory Experience

  • 7.1

    Define terms related to preparation laboratory

    1. 1.

      Demonstrate knowledge of laboratory preparation terms using correct context7.1.1

  • 7.2

    Examine the classical brigade as established by Escoffier and modern versions used in large kitchens today

    1. 1.

      Plan modifications of the classical brigade for different types and sizes of food service establishments7.2.1

  • 7.3

    Discuss planning, responsibilities, cooperation, effectiveness, and equipment/supplies in the lab

    1. 1.

      Devise a plan for carrying out assigned lab responsibilities7.3.1

    2. 2.

      Demonstrate proficiency in planning, implementing, and evaluating lab experience7.3.2

    3. 3.

      Rotate lab duties to determine unique skills needed in each lab station/service position7.3.3

    4. 4.

      Demonstrate cooperation skills within a laboratory setting7.3.4

Production

  • 8.1

    Define terms related to production

    1. 1.

      Demonstrate knowledge of food production terms using correct context8.1.1

    2. 2.

      Demonstrate the ability to use cooking terms correctly in a lab setting8.1.2

  • 8.2

    Examine use of the metric and U.S./English system of weight and measurements common to the food industry

    1. 1.

      Compare various measurements8.2.1

  • 8.3

    Describe techniques used to measure and weigh various ingredients

    1. 1.

      Demonstrate correct techniques for measuring and weighing8.3.1

  • 8.4

    Examine abbreviations and equivalent measures used in the food service industry

    1. 1.

      Demonstrate ability to recognize and use abbreviations and equivalents common to food service8.4.1

  • 8.5

    Analyze selections and use of recipes

    1. 1.

      Discuss parts of a recipe and steps in following recipes8.5.1

    2. 2.

      Demonstrate mise en place for different recipes8.5.2

  • 8.6

    Discuss recipe modification

    1. 1.

      Modify recipes by increasing and decreasing quantity8.6.1

    2. 2.

      Modify recipes to produce a lowered fat content while maintaining desirable flavor, texture, and appearance8.6.2

    3. 3.

      Modify recipes to reduce sodium content while maintaining desirable flavor8.6.3

  • 8.7

    Examine various techniques and methods of food preparation

    1. 1.

      Execute food preparation techniques and methods8.7.1

  • 8.8

    Apply guidelines for selecting garnishes

    1. 1.

      Select and prepare appropriate garnishes8.8.1

Frequently asked questions

What grade levels do these standards cover?
Grade 10, Grade 11, and Grade 12
When were these standards adopted?
2008
Where can I read the official document?
Food Production

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