Common Planner
K–12 Standards

Introduction to Culinary Arts: Grades 9, 10, 11, 12

Other Arkansas CTE sets

Developing the skills for the professional kitchen

  • 1.1

    Distinguish situations that require immediate hand washing when working with food

    1. 1.

      Apply proper hand washing techniques to avoid cross-contamination or hazards.1.1.1

  • 1.2

    Differentiate between cleaning and sanitizing surfaces to kill bacteria.

    1. 1.

      Investigate the use of sanitizing agents on various surfaces/equipment to prevent direct contamination.1.2.1

  • 1.3

    Develop guidelines for safe storage of sanitation agents

    1. 1.

      Design an orderly, accessible storage area for cleaning equipment1.3.1

  • 1.4

    Examine occupational safety hazards related to food service

    1. 1.

      Apply knowledge of safe handling and use of equipment1.4.1

    2. 2.

      Integrate preparation techniques to promote safety1.4.2

  • 1.5

    Examine emergency first aid procedures

    1. 1.

      Demonstrate emergency first aid procedures1.5.1

  • 1.6

    Outline characteristics and prevention of foodborne illnesses

    1. 1.

      Formulate techniques for handling food to prevent foodborne illnesses1.6.1

    2. 2.

      Cite evidence for criteria that determine an official outbreak of a foodborne illness1.6.2

  • 1.7

    Ascertain conditions and factors necessary for growth of microorganisms

    1. 1.

      Assess the temperature range known as the "temperature danger zone" for holding foods1.7.1

    2. 2.

      Analyze the time it takes to heat liquid, semisolids, and solid foods to a temperature above the danger zone, using different methods1.7.2

  • 1.8

    Determine basic sources of contamination of food supplies

    1. 1.

      Classify basic sources of food contaminants such as fungi and pesticides1.8.1

  • 1.9

    Outline characteristics of a well designed commercial kitchen

    1. 1.

      List characteristics of a well designed kitchen and discuss reasons for each1.9.1

    2. 2.

      Investigate reasons for equipment selection1.9.2

  • 1.10

    Identify the workflow areas in a commercial kitchen

    1. 1.

      Analyze the workflow areas and how inventory and FIFO operates in a commercial kitchen1.10.1

    2. 2.

      Create a list jobs to be completed in each area1.10.2

    3. 3.

      Explain which chef is responsible for each area of the kitchen brigade1.10.3

  • 1.11

    Demonstrate selecting, using, and maintaining food production equipment

    1. 1.

      Apply concepts using tools and equipment following safety procedures and OSHA requirements1.11.1

    2. 2.

      Explain how to properly maintain and store tools and equipment1.11.2

    3. 3.

      Recognize and discuss the types of professional hand tools and equipment1.11.3

  • 1.12

    Demonstrate knowledge of stations and equipment in a commercial kitchen

    1. 1.

      Critique placement of stations with necessary equipment1.12.1

  • 1.13

    Demonstrate basic food preparation

    1. 1.

      Analyze the components and explain the functions of each in a standardized recipe1.13.1

    2. 2.

      Recognize equivalents for weights and measures1.13.2

    3. 3.

      Assess rules for converting a standard recipe1.13.3

    4. 4.

      Interpret the rules for sequencing work for a recipe1.13.4

    5. 5.

      Apply mise en place in laboratory on a daily basis1.13.5

  • 1.14

    Demonstrate planning process for production of standard product

    1. 1.

      Using a standardized recipe, critique plans for preparing a standard product1.14.1

    2. 2.

      Design steps for preparing a standard product1.14.2

    3. 3.

      Evaluate results of lab1.14.3

Basic menus and recipes used in the professional kitchen

  • 2.1

    Explain influences on food choices

    1. 1.

      Compare social, emotional, cultural and physical reasons for food choices2.1.1

  • 2.2

    Explain how to use Dietary Guidelines for Americans to meet nutritional needs

    1. 1.

      Describe proper nutrition using the Dietary Guidelines for Americans2.2.1

  • 2.3

    Describe different menu types

    1. 1.

      Differentiate menu types to their correct terms such as A la carte, Entrée, Prix fixe, and Heart Healthy2.3.1

  • 2.4

    Identify influences on menus

    1. 1.

      Discuss social, economic, and seasonal reasons for menu selections2.4.1

  • 2.5

    List guidelines for developing a well balanced menu

    1. 1.

      Apply concepts for developing a well balanced menu2.5.1

  • 2.6

    Explain the difference between a narrative and a standard recipe

    1. 1.

      Analyze the differences between a narrative and standard recipe2.6.1

  • 2.7

    Identify reasons for modifying recipes

    1. 1.

      Formulate techniques used to modify recipes2.7.1

Concepts in culinary math

  • 3.1

    Explain basic addition, subtraction, multiplication, and division as applied to fractions

    1. 1.

      Apply basic addition, subtraction, multiplication, and division as applied to fractions3.1.1

  • 3.2

    Identify equivalent measurements

    1. 1.

      Demonstrate conversion factor of food measurements3.2.1

  • 3.3

    Describe reasons to change the yield of a recipe

    1. 1.

      Draw conclusions for reasons to change yield in recipes3.3.1

  • 3.4

    Discuss correct techniques for measuring and weighing food items

    1. 1.

      Differentiate between the balance scale and the portion scale3.4.1

Culinary laboratory experience

  • 4.1

    Categorize the different types and characteristics of grains

    1. 1.

      Analyze parts of grain structure including endosperm and bran; and types like whole grains, enriched, and fortified4.1.1

  • 4.2

    Research purposes of common baking ingredients

    1. 1.

      Investigate common reactions such as proofing during the cooking process4.2.1

  • 4.3

    Identify supplies and equipment used in baking, including mixing equipment, pans, and large equipment items

    1. 1.

      Compare supplies used in baking and the corresponding equipment4.3.1

  • 4.4

    Determine guidelines for buying and storing grain products

    1. 1.

      Formulate guidelines for proper buying and storage of grain product4.4.1

  • 4.5

    Describe techniques used in baking

    1. 1.

      Demonstrate baking skills in laboratory setting4.5.1

  • 4.6

    Describe origins of common fruits and vegetables

    1. 1.

      Classify a list of a variety of fruits and vegetables4.6.1

  • 4.7

    Determine ways to test for ripeness of fruits and vegetables

    1. 1.

      Organize a list of fruits and vegetables according to season harvested and available markets4.7.1

  • 4.8

    Explain proper buying and storage of fruits and vegetables

    1. 1.

      Analyze proper techniques in buying and storing of produce4.8.1

  • 4.9

    Discuss enzymatic browning in fruits and vegetables

    1. 1.

      Prove enzymatic browning of fruits and vegetables and its prevention4.9.1

  • 4.10

    Compare methods of cooking fruits and vegetables

    1. 1.

      Develop knife skills on various fruits and vegetables4.10.1

    2. 2.

      Draw conclusions on various cooking methods of fruits and vegetables4.10.2

  • 4.11

    Describe the types of dairy foods available

    1. 1.

      Investigate different sources for dairy products4.11.1

  • 4.12

    Interpret the steps involved in processing dairy products

    1. 1.

      Explain the importance of modern dairy products4.12.1

  • 4.13

    Discuss guidelines for buying, storing, and cooking with dairy products

    1. 1.

      Draw conclusions on the proper buying, storing, and cooking of dairy4.13.1

    2. 2.

      Recommend ways to prevent problems when cooking with milk4.13.2

  • 4.14

    Identify varieties of protein foods

    1. 1.

      Recognize the different types of food that provide protein4.14.1

  • 4.15

    Describe guidelines for purchasing and storing protein foods

    1. 1.

      Compare proper purchasing and storage methods for protein4.15.1

  • 4.16

    Determine techniques used in cooking protein

    1. 1.

      Demonstrate moist-heat and dry-heat methods of cooking protein foods4.16.1

    2. 2.

      Utilize enhancement technique for proteins4.16.2

  • 4.17

    Research the process from farm to kitchen of a variety of protein foods

    1. 1.

      Explore the Farm to Table phenomenon4.17.1

  • 4.18

    List the variety of fats and oils used in cooking

    1. 1.

      Compare qualities of different oils and fats used cooking4.18.1

  • 4.19

    Describe the purposes and effects fats and oils have in the cooking process

    1. 1.

      Determine the temperature at which fats and oils reach the smoking point4.19.1

Culinary technology and career awareness in the professional kitchen

  • 5.1

    Identify terms related to culinary professions, employability skills and customer relations

    1. 1.

      Explore the various possibilities for employment in the foodservice industry5.1.1

  • 5.2

    Discuss the development of the modern food service industry

    1. 1.

      Discuss modern concepts developed by foodservice5.2.1

  • 5.3

    List the characteristic of a professional chef

    1. 1.

      Analyze the purpose of the kitchen brigade from the executive chef to the Patissier to the Sous chef5.3.1

  • 5.4

    Identify employability skills

    1. 1.

      Identify parts of a résumé including references5.4.1

    2. 2.

      List applicable culinary jobs5.4.2

    3. 3.

      Critique an appropriate and inappropriate job applications5.4.3

    4. 4.

      Assess job interview skills5.4.4

Frequently asked questions

What grade levels do these standards cover?
Grade 9, Grade 10, Grade 11, and Grade 12
When were these standards adopted?
2013
Where can I read the official document?
Introduction to Culinary Arts

Keep exploring

Keep exploring CTE standards

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

More Arkansas CTE sets

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