Common Planner
K–12 Standards

Culinary Applications - Kansas Hospitality and Tourism Cluster - Course #: 34250

Other Kansas CTE sets

CIP Codes: Restaurant and Event Management (12.0504) 

  • -

    CIP Codes: Restaurant and Event Management (12.0504) 

COMPREHENSIVE STANDARD: 24.0 Demonstrate knowledge, skills, and practices required in the restaurant and hospitality industry. (National Standards: 8.0 & 14.0)8.0 & 14.0

  • A

    Benchmark: 24.1 Analyze careers and work qualities within the food production and food services industries. 24.1

    1. 1

      Illustrate educational and work related accomplishments (i.e. certifications, licenses) in a career portfolio (electronic or physical copy). 24.1.1

    2. 2

      Identify individual responsibilities within, and impact on, the culinary related organizational structure.24.1.2

  • B

    Benchmark: 24.2 Demonstrate industry based food safety and sanitation procedures. 24.2

    1. 1

      Demonstrate knowledge of proper safety procedures and OSHA requirements for safety of self and others. 24.2.1

    2. 2

      Demonstrate food safety, sanitation and appropriate personal hygiene to ensure the safety of food. 24.2.2

  • C

    Benchmark: 24.3 Demonstrate industry standards in selecting, using and maintaining food production and food services equipment.24.3

    1. 1

      Demonstrate proper use, handling and cleaning of equipment using correct procedures.24.3.1

  • D

    Benchmark: 24.4 Demonstrate professional food preparation methods and techniques to produce a variety of food products that meet customer needs. 324.4

    1. 1

      Demonstrate ability to follow standard culinary production practices in producing food for clients/customers. 24.4.1

    2. 2

      Demonstrate understanding of the principles of food production management (i.e. menu management, standardized recipes, nutrition, portion control and plating). 24.4.2

    3. 3

      Demonstrate positive customer service (e.g. active listening, conflict resolution, meeting customer expectations).24.4.3

  • E

    Benchmark: 24.5 Demonstrate implementation of food service management and leadership. 24.5

    1. 1

      Exhibit commitment through making sound and justifiable work-related decisions. 24.5.1

    2. 2

      Use management skills for work-related tasks (i.e. time management, resource management).24.5.2

    3. 3

      Take initiative by offering to help when appropriate.24.5.3

    4. 4

      Accomplish work-related goal(s).24.5.4

    5. 5

      Demonstrate leadership and teamwork to enhance skills in work-related or work like experiences (e.g. team leaders, CTSO events, ProStart). 24.5.5

  • F

    Benchmark: 24.7 Enhance career readiness through practicing appropriate skills in work like culinary situations. [no 24.6] 24.7

    1. 1

      Communicate work-related information to the instructor, adult mentor (if assigned) and school coordinator in a timely manner. 24.7.1

    2. 2

      Demonstrate proper writing and grammar skills to effectively communicate with employers, co-workers and customers.24.7.2

    3. 3

      Perform mathematical functions related to food related operations.24.7.3

    4. 4

      Generate ideas, proposals and solutions to work-related problems.24.7.4

    5. 5

      Know and understand the importance of professional ethics and legal responsibilities in culinary/food related applications.24.7.5

    6. 6

      Practice employability skills (e.g. timeliness, responsibility, work ethic, cooperation). 24.7.6

    7. 7

      Complete a portfolio of best work in the Restaurant and Culinary Arts.24.7.7

Frequently asked questions

What grade levels do these standards cover?
VOCATIONALTRAINING

Find this useful?

If so, you'll love the standards search built into Common Planner.

Keep exploring

Keep exploring CTE standards

Sibling grade bands, other subjects in this jurisdiction, and the same subject across other states.

More Kansas CTE sets

CTE