Common Planner
K–12 Standards

Culinary Arts

Other Arizona CTE sets

Apply Sanitation Procedures1.0

  • 1.1

    Define the concept of HAACP (Hazard Analysis Critical Control Point)1.1

  • 1.2

    Identify major reasons for and recognize signs of food spoilage and contamination1.2

  • 1.3

    Identify the most common foodborne illnesses1.3

  • 1.4

    Demonstrate good personal hygiene, proper dress code, and personal health practices1.4

  • 1.5

    Describe cross-contamination and use of acceptable procedures when preparing and storing foods that require time/temperature control for safety (TCS)1.5

  • 1.6

    Delineate the requirements for proper receiving and storing of raw and prepared foods1.6

  • 1.7

    Identifying proper waste disposal methods and recycling of materials1.7

  • 1.8

    Recognize, treat, and prevent signs of insect, rodent, and insect infiltration1.8

  • 1.9

    Identify regulatory agencies governing the sanitation and safety in the food service operation1.9

  • 1.10

    Define temperature danger zone for food safety and sanitation 1.10

  • 1.11

    Identify minimum internal cooking temperatures1.11

  • 1.12

    Define methods for the growth of microorganisms (FATTOM)1.12

  • 1.13

    Maintain appropriate temperature and placement of products in refrigerator equipment1.13

Apply Safety Procedures

  • 2.1

    Identify current types of and proper use and storage for cleaners and sanitizers2.1

  • 2.2

    Define and explain the purpose of Safety Data Sheets (SDS)2.2

  • 2.3

    Identify appropriate emergency procedures for common kitchen and dining room injuries2.3

  • 2.4

    Define types and appropriate uses for fire extinguishers found in the food service area 2.4

  • 2.5

    Identify safety precautions for common workplace accidents and injuries including OSHA regulations2.5

  • 2.6

    Describe an emergency/evacuation plan for food service operations2,6

Apply Basic Nutritional Concepts

  • 3.1

    Identify food groups in the current USDA nutritional guidelines3.1

  • 3.2

    Specify primary functions and sources for the six nutrient groups3.2

  • 3.3

    Identify cooking and storage practices for maximum retention of nutrient groups3.3

  • 3.4

    Investigate common food allergies and appropriate substitutions 3.4

  • 3.5

    Characterize common nutritional considerations (e.g., vegan/vegetarianism, restricted diets, and caloric intake)3.5

Interpret Recipes

  • 4.1

    Define common culinary recipe terminology4.1

  • 4.2

    Identify the four major components of a recipe4.2

  • 4.3

    Read, follow, and execute a recipe4.3

  • 4.4

    Use proper scaling and measurement techniques4.4

  • 4.5

    Identify and demonstrate mixing methods (e.g., stir, mix, cram, fold, and blend)4.5

  • 4.6

    Identify menu styles (e.g., A la Carte, Prix Fixe, Table d'hôte, and Du Jour)4.6

  • 4.7

    Plan a menu4.7

Use Small Commercial Equipment and Smallwares5.0

  • 5.1

    Describe the proper use of maintenance for different knives5.1

  • 5.2

    Demonstrate proper and safe use of smallwares5.2

  • 5.3

    Identify and demonstrate the selection of equipment and smallwares for specific applications5.3

  • 5.4

    Describe procedures for the care and maintenance of commercial equipment and smallwares5.4

Use Large Commercial Grade Equipment6.0

  • 6.1

    Identify and operate different types of ovens, ranges, stoves, grills, and flattops6.1

  • 6.2

    Identify and use types of refrigerator and freezer equipment6.2

  • 6.3

    Demonstrate the selection of large commercial equipment for specific applications6.3

  • 6.4

    Identifying procedures for the care and maintenance of large culinary and baking equipment6.4

Interpret Food Preparation Techniques7

  • 7.1

    Identify an demonstrate standardized knife cuts7.1

  • 7.2

    Define, implement, and practice Mise en Place7.2

  • 7.3

    Identifying common spices and herbs and guidelines for using them7.3

  • 7.4

    Identify oils and vinegars and their uses7.4

  • 7.5

    Identify various categories of dressings and salads7.5

  • 7.6

    Identify various marinades, brines, and rubs7.6

  • 7.7

    Identify dry heat, moist heat, and combination cooking methods7.7

Prepare Hot Foods8.0

  • 8.1

    Identify and prepare various meats, seafood, and poultry8.1

  • 8.2

    Identify and prepare various stock, soups, and sauces8.2

  • 8.3

    Identify and prepare various fruits, vegetables, starches, and grains8.3

  • 8.4

    Identify and prepare breakfast meats, eggs, grains, and batter products8.4

  • 8.5

    Demonstrate traditional and contemporary food presentation techniques8.5

Apply Basic Principles of Garde Manger9.0

  • 9.1

    Identify tools and equipment used in garde manger preparations9.1

  • 9.2

    Demonstrate basic garnish techniques9.2

  • 9.3

    Demonstrate fundamental skills in preparing soups, salads, sauces, dressings, marinades, relishes, sandwiches, canapes, hors d'oeuvres, cheese, and sausages9.3

  • 9.4

    Identify food preparation techniques for banquet events9.4

Prepare Bakery and Pastry Products10.0

  • 10.1

    Define common baking terms, methods, and techniques10.1

  • 10.2

    Identify and describe functions of baking ingredients and leavening methods10.2

  • 10.3

    Demonstrate techniques for preparing yeast breads10.3

  • 10.4

    Demonstrate techniques for preparing quick breads10.4

  • 10.5

    Demonstrate techniques for preparing pastry and baking goods10.5

  • 10.6

    Identifying types of finishing products and presentation techniques (e.g., icing, whipped cream, and chocolate)10.6

Perform Dining and Beverage catering Operations in a School-Based Enterprise11.0

  • 11.1

    Demonstrate the general rules of table setting and dining room layout11.1

  • 11.2

    Identify traditional and contemporary positions in food service11.2

  • 11.3

    Practice professionalism and techniques in support of good customer relations11.3

  • 11.4

    Demonstrate cash handling procedures for processing guest checks, including point of sale systems (POS)11.4

  • 11.5

    Practice sales techniques for service personnel, including menu knowledge, suggestive selling, and special requests11.5

  • 11.6

    Demonstrate fundamentals of acceptable dining etiquette11.6

  • 11.7

    Perform side work for opening an closing food service shifts11.7

  • 11.8

    Identifying various styles of service (e.g., buffet, fat casual, formal casual, and family)11.8

Apply Culinary Mathematics12.0

  • 12.1

    Compare as purchased quantity to edible quantity12.1

  • 12.2

    Scale recipes based on RCP (recipe conversion factor) calculations12.2

  • 12.4

    Calculate food cost for a recipe12.4

  • 12.3

    Convert standard measurement amounts to metric 12.3

  • 12.5

    Calculate unit cost of products for purchasing or for food cost analysis12.5

Frequently asked questions

What grade levels do these standards cover?
Grade 10, Grade 11, Grade 12, and Grade 9
Where can I read the official document?
Arizona Department of Education

Keep exploring

Keep exploring CTE standards

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

More Arizona CTE sets

CTE