Common Planner
K–12 Standards

Culinary Essentials - Kansas Hospitality and Tourism Cluster - Course #: 16051

Other Kansas CTE sets

CIP Codes: Restaurant and Event Management (12.0504) Travel and Tourism (52.0901) ----Family, Community and Consumer Services (19.0799)

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    CIP Codes: Restaurant and Event Management (12.0504) Travel and Tourism (52.0901) ----Family, Community and Consumer Services (19.0799)

Comprehensive Standard: 8.0 Integrate knowledge, skills, and practices required for careers linked with food production and culinary services8.0

  • A

    Benchmark: 8.1 Demonstrate food safety and sanitation procedures.8.1

    1. 1

      Identify chemical, physical and biological hazards and the impact they have on food.8.1.1

    2. 2

      Identify sources, symptoms, and prevention measures for the five reportable food illnesses as identified in KS food code (i.e. Norovirus, Hep A, Shigella, E Coli, & Salmonella).8.1.2

    3. 3

      Demonstrate an understanding of the importance of food safety and sanitation to include: how foods become unsafe, good personal hygiene, controlling time and temperature, preventing cross contamination, cleaning and sanitizing, shipping and receiving, and how to safely prepare and store food.8.1.3

    4. 4

      Demonstrate personal hygiene and grooming standards.8.1.4

    5. 5

      Demonstrate calibration, use and sanitation of a cooking thermometer.8.1.5

    6. 6

      Identify common food allergens (e.g. milk/dairy, eggs/egg products, fish/shellfish, wheat/gluten, soy/soy products and peanuts/tree nuts).8.1.6

  • B

    Benchmark: 8.2 Demonstrate industry standards in selecting, using and maintaining food production areas and equipment.8.2

    1. 1

      Identify function of basic food tools, equipment and appliances used for producing and serving foods.8.2.1

    2. 2

      Practice safety procedures while operating tools, equipment, and appliances.8.2.2

    3. 3

      Demonstrate proper procedures for cleaning, sanitizing, and the storage of equipment and food contact surfaces.8.2.3

    4. 4

      Identify types of knives and cutting equipment used in the food production kitchen.8.2.4

    5. 5

      Demonstrate proper knife safety, sanitation, and maintenance.8.2.5

  • C

    Benchmark: 8.3 Interpret information related to a standardized recipe.8.3

    1. 1

      Explain the role that standardized recipes play in maintaining product consistency.8.3.1

    2. 2

      Identify different measuring systems and the abbreviations.8.3.2

    3. 3

      Distinguish between solid and liquid measurements in the standard and metric systems.8.3.3

    4. 4

      Utilize standard and metric weights and measures to demonstrate proper measuring techniques.8.3.4

    5. 5

      Convert recipes to yield smaller and larger quantities.8.3.5

    6. 6

      Identify basic conversions of measurements equivalents.8.3.6

    7. 7

      Interpret information on a nutritional label, including impact of serving size.8.3.7

  • D

    Benchmark: 8.4 Examine the principles of food production management and service methods.8.4

    1. 1

      Apply effective mise en place practices.8.4.1

    2. 2

      Prioritize tasks to be completed.8.4.2

    3. 4

      Identify service concepts and service styles.8.4.4

    4. 3

      Demonstrate effective time management.8.4.3

    5. 5

      Identify the general rules of table settings and service (i.e. serve from the left & remove from the right).8.4.5

    6. 6

      Evaluate how nutritional needs and personal preference effects food choices.8.4.6

  • E

    Benchmark: 8.5 Demonstrate common food production skills.8.5

    1. 1

      Perform proper knife and cutting equipment production skills.8.5.1

    2. 2

      Select the heat transfer method of conduction, conduction, and/or radiation to be used during food production.8.5.2

    3. 3

      Identify the foods best suited for dry heat, moist heat and combination cooking methods.8.5.3

    4. 4

      Practice techniques using dry heat, moist heat and combination cooking methods.8.5.4

    5. 5

      Demonstrate food safety procedures during the food production process.8.5.5

    6. 6

      Demonstrate basic food preparation of fruits, vegetables, dairy, grains, and a variety of animal and plant proteins.8.5.6

    7. 7

      Compare quality, cost & consistency of convenience vs. from scratch products.8.5.7

    8. 8

      Determine and describe techniques for food preparation that preserve nutrients.8.5.8

  • F

    Benchmark: 8.6 Determine sanitation and safety of food environments8.6

    1. 1

      Analyze food related spaces in meeting sanitation and food safety codes and regulations (e.g. senior citizen home safety, early childhood centers, commercial kitchens in schools and/or for profit business).8.6.1

    2. 2

      Compare and contrast home, commercial, and institutional food work environments to determine safety to self and others.8.6.2

    3. 3

      Evaluate regulation documents as they related to a variety of applications across home and commercial food preparation spaces.8.6.3

  • G

    Benchmark: 8.7 Practice appropriate skills in classroom and work like situations to enhance career readiness.8.7

    1. 1

      Demonstrate appropriate use of reading, writing, listening, and speaking to communicate clearly.8.7.1

    2. 2

      Practice appropriate social skills, manners and etiquette.8.7.2

    3. 3

      Use leadership and teamwork skills in collaborating with others to accomplish goals and objectives.8.7.3

    4. 4

      Solve problems using creativity, innovation and critical thinking skills independently and in teams.8.7.4

    5. 5

      Know and understand the importance of professional ethics and legal responsibilities in culinary/food related applications.8.7.5

    6. 6

      Practice employability skills (e.g. timeliness, responsibility, work ethic, cooperation).8.7.6

    7. 7

      Investigate occupations related to the career pathway.8.7.7

    8. 8

      Develop and/or organize a career portfolio (electronic or physical) to document knowledge, skills and experiences.8.7.8

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