Common Planner
K–12 Standards

Foundations of Culinary Careers: Culinary Careers Grade 8

Other Florida CTE sets

Demonstrate leadership skills – The student will be able to:01.0 

  • 1

    Identify roles and responsibilities of members of professional and community service organizations, including career and technical student organizations.01.01

  • 2

    Work cooperatively as a group member to achieve organizational goals.01.02 

  • 3

    Demonstrate leadership roles and organizational responsibilities01.03

  • 4

    Identify and utilize the planning process.01.04

  • 5

    Develop a personal growth project.01.05

Demonstrate employability skills as they relate to the culinary industry – The student will be able to:02.0 

  • 1

    Identify personal talents and abilities that can contribute to positive self-esteem and success in the work place.02.01 

  • 2

    Practice teamwork skills.02.02 

  • 3

    Practice employability skills.02.03 

  • 4

    Practice positive work ethics and identify negative work ethics.02.04 

  • 5

    Exhibit work expectations of the food service employer02.05 

  • 6

    Apply math, reading, science, and critical thinking skills as they relate to the culinary industry.02.06 

Demonstrate effective communication skills–The student will be able to:03.0

  • 01.

     Describe why communication is the basis for all relationships.03.01

  • 2

    Distinguish between non-assertive, assertive, and aggressive communication.03.02

  • 3

    Demonstrate communication skills that promote positive relationships at the work place.03.03

  • 4

    Practice active listening skills.03.04

  • 5

    Utilize conflict resolution skills.03.05

Analyze careers in the culinary industry --The student will be able to:04.0 

  • 1

    Describe careers in the culinary and hospitality industry04.01

  • 2

    Classify careers from entry level to professional level.04.02

  • 3

    Explore entrepreneurship opportunities in the culinary industry.04.03

  • 4

    Research and present information on a culinary career to include roles and responsibilities, opportunities for employment, and the        requirements for education and training.04.04 

Practice safety, sanitation, and storage procedures in food preparation --The student will be able to:05.0

  • 1

    Demonstrate practices and procedures that assure personal and workplace health and hygiene.05.01

  • 2

    List common food borne illnesses and their causes.05.02

  • 3

    Demonstrate ways to prevent food borne illnesses.05.03

  • 4

    Identify and practice food service safety and sanitation procedures.05.04

Identify and demonstrate proper use of culinary equipment and tools – The student will be able to:06.0

  • 1

     Identify and demonstrate measuring utensils for the appropriate ingredient.06.01

  • 2

    Identify and demonstrate the appropriate use and care of culinary tools.06.02

  • 3

    Identify and demonstrate the appropriate use and care of culinary equipment.06.03

Read and interpret a recipe accurately – The student will be able to:07.0

  • 1

    Define and demonstrate common culinary terms used in recipes.07.01

  • 2

    Apply common abbreviations and equivalents used in recipes.07.02

  • 3

    Demonstrate recipe conversions.07.03

Relate the principles of nutrition to menu development –The student will be able to:08.0

  • 1

    Describe the purpose of the essential nutrients and list foods providing them.08.01

  • 2

    Describe the food groups on the MyPlate food guide and the nutrients contained within each group.08.02

 Analyze factors that affect menu development –The student will be able to:09.0

  • 1

    Identify factors that affect menu planning, i.e. season, cultural influences, trends.09.01

  • 2

    Analyze food costs and the impact on menu development.09.02

  • 3

    Develop menus using various dietary guidelines.09.03

  • 4

    Develop menus that meet the special dietary needs of culinary customers.09.04

  • 5

    Create a variety of menus for various types of culinary establishments.09.05

  • 6

    Practice time management in the production of meal menus.09.06

Demonstrate basic food preparation skills –The student will be able to:10.0

  • 1

    Demonstrate the appropriate techniques for measuring and weighing10.01

  • 2

     Practice knife skills.10.02

  • 3

    Demonstrate various cooking techniques.10.03

  • 4

    Develop production schedules utilizing time management strategies.10.04

  • 5

    Apply teamwork principles during the implementation of production schedules.10.05

  • 6

    Demonstrate ability to select, store, prepare, and serve nutritious and aesthetically pleasing food. 10.06

Exhibit efficient operation of the back-of-the-house – The student will be able to:11.0

  • 1

    Define back-of-the-house.11.01

  • 2

    Identify the back-of-the-house preparation stations.11.02

  • 3

    Demonstrate the culinary duties and responsibilities of the back-of-the-house staff.11.03

  • 4

    Follow industry guidelines for appropriate dress.11.04

Exhibit efficient operation of the front-of-the-house – The student will be able to:12.0

  • 1

    Define front-of-the-house.12.01

  • 2

    Identify and demonstrate the culinary duties and responsibilities of the front-of-the-house staff, i.e. table set up, accurately recording customer requests, practice appropriate serving techniques and collecting money.12.02

  • 3

    Follow industry guidelines for appropriate dress.12.03

  • 4

    Analyze the impact of the employee’s attitude, appearance, and actions on customer satisfaction.12.04

  • 5

    Apply concepts of quality service to ensure customer satisfaction.12.05

Demonstrate creative food presentation techniques – The student will be able to:13.0

  • 1

    Identify the criteria for achieving an aesthetically pleasing plate.13.01

  • 2

    Conduct sensory evaluations of plated presentations.13.02

  • 3

    Practice various garnishing techniques utilizing a variety of garnishing tools.13.03

  • 4

    Create an edible centerpiece for presentation and assessment.13.04

Utilize technology as it relates to the culinary industry – The student will be able to:14.0

  • 1

    Identify technology utilized in the culinary industry.14.01

  • 2

    Analyze technology trends impacting the culinary industry.14.02

  • 3

    Apply technology for efficient operation of culinary related tasks.14.03

Demonstrate the skills involved in effective resource management–The student will be able to:15.0

  • 1

    Identify steps of the decision-making process.15.01

  • 2

    Distinguish between a need and a want.15.02

  • 3

    Explain how values and goals affect decisions.15.03

  • 4

    Develop a budget and savings plan.15.04

  • 5

    Analyze the relationship between resources and attainment of lifestyle.15.05

Identify components of network systems. – The student will be able to:16.0

  • 1

    Identify structure to access internet, including hardware and software components.16.01

  • 2

     Identify and configure user customization features in web browsers, including preferences, caching, and cookies.16.02

  • 3

    Recognize essential database concepts.16.03

  • 4

    Define and use additional networking and internet services.16.04

Describe and use communication features of information technology. – The student will be able to:17.0

  • 1

     Define important internet communications protocols and their roles in delivering basic Internet services.17.01

  • 02.

    Identify basic principles of the Domain Name System (DNS).17.02

  • 3

    Identify security issues related to Internet clients.17.03

  • 4

    Identify and use principles of Personal Information Management (PIM), including common applications.17.04

  • 5

    Efficiently transmit text and binary files using popular Internet services.17.05

  • 6

    Conduct a webcast and related services.17.06

  • 7

    Represent technical issues to a non-technical audience. 17.07

Frequently asked questions

What grade levels do these standards cover?
Grade 8

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