Common Planner
K–12 Standards

Culinary Arts (2015)

Other Idaho CTE sets

Career Paths and Industry Professional Standards1.0

  • 1

    Professional Foodservice Industry, History, Traditions, and Current Trends1.1

    1. 1

      Explore the history of the foodservice industry. 1.1.1

    2. 2

      Integrate global trends in the foodservice industry.1.1.2

    3. 3

      Compare various types of international and regional cuisines.1.1.3

  • 2

    Career Paths and Opportunities in Food Service Industries1.2

    1. 1

      Differentiate between the various positions in foodservice industry. 1.2.1

    2. 2

      Explore career and educational opportunities in related foodservice industries. Professional and Ethical Workplace Behaviors1.2.2

  • 3

    Professional and Ethical Workplace Behaviors1.3

    1. 1

      Wear and maintain professional workplace attire. 1.3.1

    2. 2

      Demonstrate professional and ethical workplace behaviors.1.3.2

    3. 3

      Demonstrate helpful, courteous, and attentive customer‐service skills.  1.3.3

Sanitation & Safety2.0

  • 1

     Microorganisms and Their Role In Foodborne Illness2.1

    1. 1

      Analyze foodborne symptoms, illnesses and their causes.2.1.1

    2. 2

      Practice safe food handling techniques and prevention of foodborne illnesses.2.1.2

  • 2

    Safe Food Handling Principles 2.2

    1. 1

      Practice appropriate personal hygiene/health procedures and report symptoms of illness2.2.1

    2. 2

      Demonstrate awareness of the FDA Model Food Code and local health department regulations.2.2.2

    3. 3

      Explain HACCP (Hazard Analysis Critical Control Point) and identify CCPs(Critical Control Points).2.2.3

    4. 4

      Implement appropriate procedures and precautions to prevent accidents and injuries. 2.2.4

    5. 5

      Recognize OSHA standards2.2.5

Food Service Skills, Equipment, and Production3.0

  • 1

    Food Service Tools and Equipment3.1

    1. 1

      Identify tools and equipment for appropriate use. 3.1.1

    2. 2

      Safely operate and maintain tools and equipment. 3.1.2

  • 2

    Knife Skills3.2

    1. 1

      Describe basic knife cuts and their application3.2.1

    2. 2

      Demonstrate how to properly handle, sharpen, and maintain knives.3.2.2

    3. 3

      Determine knives for appropriate use. 3.2.3

  • 3

    Workplace Mise en Place3.3

    1. 1

      Identify and apply front‐ and back‐of‐the‐house mise en place.3.3.1

    2. 2

      Create prep lists and timelines. 3.3.2

  • 4

    Measuring Techniques3.4

    1. 1

      Differentiate weights and measures for proper scaling (weight vs. volume, wet vs. dry)3.4.1

    2. 2

      Identify the appropriate measuring instrument(s).3.4.2

    3. 3

      Demonstrate proper measuring techniques. 3.4.3

  • 5

    Recipe Standards3.5

    1. 1

      Follow a standardized recipe. 3.5.1

    2. 2

      Write a standardized recipe. 3.5.2

    3. 3

       Increase and decrease recipe yields using conversion factors.3.5.2

  • 6

    Presentation Techniques 3.6

    1. 1

      Create appropriate garnishes for specific food items. 3.6.1

    2. 2

      Design and use of centerpieces.3.6.2

    3. 3

      Model a variety of plating techniques.3.6.3

    4. 4

      Explain buffet presentations.3.6.4

Menu Planning Principles4.0

  • 1

    Nutrition Principles and Specialized Dietary Plans4.1

    1. 1

      Interpret and incorporate basic nutrition knowledge to menu planning and modification.4.1.1

    2. 2

      Explain special dietary needs and available modifications.4.1.2

    3. 3

      Identify common food allergies and key substitutions. 4.1.3

  • 2

    Menu Planning Principals4.2

    1. 1

      Differentiate menu types. 4.2.1

    2. 2

      Identify how menu prices are determined.4.2.2

    3. 3

      Calculate menu pricing.4.2.3

    4. 4

      Plan a menu for a given scenario.4.2.4

  • 3

    Purchasing, Storeroom Operations, and Cost Controls4.3

    1. 1

      Practice proper storage procedures4.3.1

    2. 2

      Utilize a purchase specification and complete a requisition form4.3.2

    3. 3

      Calculate the cost of a recipe.4.3.3

    4. 4

      Apply inventory control as it relates to FIFO (first in, first out) and par levels4.3.4

Bakery Production Techniques5.0

  • 1

    Preparing Baked Goods5.1

    1. 1

      Identify common baking ingredients5.1.1

    2. 2

      Prepare a variety of baked goods i.e. yeast and quick breads, pastries, and dessert items. 5.1.2

    3. 3

      Understand recipes modifications for environmental conditions.5.1.3

    4. 4

      Understand and utilize bakers’ formulas.5.1.4

    5. 5

      Demonstrate various plating presentations.5.1.5

    6. 6

      Properly hold and store products.5.1.6

Garde Manager6.0

  • 1

    Duties of Garde Manager6.1

    1. 1

      Prepare creamy and vinaigrette dressings and dips. 6.1.1

    2. 2

      Prepare various salads and components.6.1.2

    3. 3

      Prepare a variety of hot and cold sandwiches, components and side items6.1.3

    4. 4

      Prepare a variety of appetizers and hors d'oeuvre.6.1.4

    5. 5

      Properly hold and store Garde manger items.6.1.5

Ingredients and Food Production7.0

  • 1

    Oils and Vinegars, Fresh and Dried Herbs 7.1

    1. 1

      Identify various spices, fresh and dried herbs for their appropriate uses.7.1.1

    2. 2

      Maintain quality of spices and herbs through proper holding and storage. 7.1.2

    3. 3

      Identify oils and vinegars for their appropriate uses.7.1.3

  • 2

    Fruits & Vegetables7.2

    1. 1

      Select appropriate fruits and vegetables for intended uses.7.2.1

    2. 2

      Prepare a variety of fruits and vegetables.7.2.2

    3. 3

      Properly hold and store fruit and vegetables. 7.2.3

    4. 4

      Demonstrate a variety of cooking methods for fruits and vegetables.7.2.4

  • 3

    Starches, Grains, and Legumes7.3

    1. 1

      Select and prepare a variety of starches, grains, and legumes for intended uses7.3.1

    2. 2

      Demonstrate a variety of cooking methods for starches, grains, and legumes 7.3.2

    3. 3

      Use starches, grains and legumes as center of the plate items (i.e. vegetarian, ethnic cuisines).7.3.3

    4. 4

      Properly hold and store starches, grains, and legumes7.3.4

  • 4

    Dairy Products7.4

    1. 1

      Select and prepare dairy products for intended uses. 7.4.1

    2. 2

      Properly hold and store dairy products.7.4.2

  • 5

    Eggs7.5

    1. 1

      Differentiate the usage of fresh and older eggs. 7.5.1

    2. 2

      Prepare and serve eggs using a variety of cooking methods. 7.5.2

    3. 3

      Properly hold and store eggs and egg products.7.5.3

  • 6

    Center of the Plate7.6

    1. 1

       Select appropriate cuts for intended uses. 7.6.1

    2. 2

      Identify appropriate fabricating methods of meats, poultry, and seafood.7.6.2

    3. 3

       Identify uses of animal by‐products. 7.6.3

    4. 4

      Outline federal grading standards7.6.4

    5. 5

      Prepare a variety of meats, poultry, and seafood utilizing various cooking methods.7.6.5

    6. 6

      Properly hold and store meats, poultry and seafood.7.6.6

Stocks/Sauces/Soups8.0

  • 1

    Preparation of Stocks8.1

    1. 1

      Prepare a variety of stocks using various cooking methods.8.1.1

    2. 2

      Properly cool, hold and store stocks8.1.2

  • 2

    Preparation of Sauces 8.2

    1. 1

      Prepare mother sauces and derivative small sauces.8.2.1

    2. 2

      Utilize a variety of thickening methods/agents8.2.2

    3. 3

      Properly cool, hold and store sauces.8.2.3

  • 3

    Preparation of Soups 8.3

    1. 1

      Prepare a variety of clear, thick, and specialty soups using a variety of cooking methods.8.3.1

    2. 2

      Properly cool, hold and store soups8.3.2

Cooking Methods9.0

  • 1

    Dry Heat, Moist Heat, and Combination Cooking Methods9.1

    1. 1

      Explain and demonstrate methods of dry heat cooking with and without fat.9.1.1

    2. 2

      Explain and demonstrate methods of moist heat cooking.9.1.2

    3. 3

      Explain and demonstrate methods of combination cooking9.1.3

Front-of-the-house Procedures10.0

  • 1

    Service Styles10.1

    1. 1

      Display a variety of table settings.10.1.1

    2. 2

      Perform a variety of service styles. 10.1.2

    3. 3

      Identify and use proper techniques for greeting, seating, and presenting the menu to customers. 10.1.3

    4. 4

      Align menu types to service styles. 10.1.4

  • 2

    Beverage Service10.2

    1. 1

      Prepare and serve a variety of hot and cold beverages. 10.2.1

    2. 2

      Properly hold and store beverages10.2.2

Business Operations in the Food Service Industry 11.0

  • 1

    Entrepreneurship Opportunities 11.1

    1. 1

      Discuss components of a business plan.11.1.1

    2. 2

      Investigate support networks for entrepreneurship Identify business opportunities.11.1.2

    3. 3

      Identify issues that impact business and personal finances.  11.1.3

  • 2

    Marketing Strategies 11.2

    1. 1

      Describe various marketing techniques utilized in the foodservice industry11.2.1

    2. 2

      Create a marketing tool utilizing a menu. 11.2.2

  • 3

    Professional Organizations11.3

    1. 1

       Explore student and professional organizations associated with the foodservice industry11.3.1

    2. 2

      Participate in a student and/or professional organization function.11.3.2

Frequently asked questions

What grade levels do these standards cover?
Grade 11, Grade 12, and VOCATIONALTRAINING
Where can I read the official document?
Idaho CTE

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