Common Planner
K–12 Standards

Family and Consumer Sciences: Advanced Foods and Nutrition

Other Kentucky CTE sets

Apply menu planning principles to develop and modify menus.AFN1

  • 1

    Apply menu planning principles to develop and modify menus.AFN1

Prepare variousAFN2

  • a

    meatsAFN2a

  • b

    seafoodAFN2b

  • c

    poultryAFN2c

Prepare variousAFN3

  • a

    stocksAFN3a

  • b

    soupsAFN3b

  • c

    saucesAFN3c

  • d

    graviesAFN3d

Prepare canapés and appetizers.AFN4

  • 4

    Prepare canapés and appetizers.AFN4

Manage a safe, effective, and productive lab while utilizing teamwork. AFN5

  • 5

    Manage a safe, effective, and productive lab while utilizing teamwork. AFN5

Apply principles of purchasing, cost per serving, and receiving in food service operations.AFN6

  • 6

    Apply principles of purchasing, cost per serving, and receiving in food service operations.AFN6

Plan, prepare, and serve a variety of meals and special events.AFN7

  • 7

    Plan, prepare, and serve a variety of meals and special events.AFN7

Apply the fundamentals of baking to a variety of products including yeast breads, pie crust, pastries, and other breads.AFN8

  • 8

    Apply the fundamentals of baking to a variety of products including yeast breads, pie crust, pastries, and other breads.AFN8

Develop a plan for weight loss, weight gain, or maintenance while examining nutrition through the life cycle (infant, children, teens, pregnancy, adulthood, and elderly).AFN9

  • 9

    Develop a plan for weight loss, weight gain, or maintenance while examining nutrition through the life cycle (infant, children, teens, pregnancy, adulthood, and elderly).AFN9

Plan and examine a diet plan for a specific need such as high fiber, low fat, low cholesterol, low sodium, diabetic, athlete, heart disease, or lactose intolerance.AFN10

  • 10

    Plan and examine a diet plan for a specific need such as high fiber, low fat, low cholesterol, low sodium, diabetic, athlete, heart disease, or lactose intolerance.AFN10

Illustrate table settings for special occasions.AFN11

  • 11

    Illustrate table settings for special occasions.AFN11

Practice using different styles of meal service.AFN12

  • 12

    Practice using different styles of meal service.AFN12

Demonstrate and determine the correct cooking methods for a variety of food products such as roasting, baking, broiling, smoking, grilling, sautéing, frying, deep frying, braising, stewing, poaching, steaming, woking, convection, microwaving, and other emerging technologies.AFN13

  • 13

    Demonstrate and determine the correct cooking methods for a variety of food products such as roasting, baking, broiling, smoking, grilling, sautéing, frying, deep frying, braising, stewing, poaching, steaming, woking, convection, microwaving, and other emerging technologies.AFN13

Use garnishes to plan a simple food gathering for entertainment purposes.AFN14

  • 14

    Use garnishes to plan a simple food gathering for entertainment purposes.AFN14

Demonstrate proper safety, sanitation and storage techniques in handling food from purchase, preparation, cooking, cooling, to reheating.AFN15

  • 15

    Demonstrate proper safety, sanitation and storage techniques in handling food from purchase, preparation, cooking, cooling, to reheating.AFN15

Research careers in nutrition/food service according to skill required and type of job.AFN16

  • 16

    Research careers in nutrition/food service according to skill required and type of job.AFN16

Prepare a variety of regional and international foods using appropriate methods and techniques.AFN17

  • 17

    Prepare a variety of regional and international foods using appropriate methods and techniques.AFN17

Use nutritional information in preparing and serving food to guests.AFN18

  • 18

    Use nutritional information in preparing and serving food to guests.AFN18

Operate tools and equipment following safety procedures and OSHA (Occupational Safety and Health Administration) requirements.AFN19

  • 19

    Operate tools and equipment following safety procedures and OSHA (Occupational Safety and Health Administration) requirements.AFN19

Apply principles of food preparation to produce a variety of food products and beverages.AFN20

  • 20

    Apply principles of food preparation to produce a variety of food products and beverages.AFN20

Practice food presentation techniques.AFN21

  • 21

    Practice food presentation techniques.AFN21

Demonstrate proper measuring techniques.AFN22

  • 22

    Demonstrate proper measuring techniques.AFN22

Assess employment opportunities and preparation requirements.AFN23

  • 23

    Assess employment opportunities and preparation requirements.AFN23

Demonstrate employability and social skills relevant to the industry.AFN24

  • 24

    Demonstrate employability and social skills relevant to the industry.AFN24

Demonstrate safe, sanitary work habits required by the field.AFN25

  • 25

    Demonstrate safe, sanitary work habits required by the field.AFN25

Demonstrate and practice knowledge of food service safety and sanitation procedures and the factors that contribute to food borne illness. AFN26

  • 26

    Demonstrate and practice knowledge of food service safety and sanitation procedures and the factors that contribute to food borne illness. AFN26

Practice proper waste disposal and recycling methods.AFN27

  • 27

    Practice proper waste disposal and recycling methods.AFN27

Demonstrate written, verbal, and non-verbal communication skills.AFN28

  • 28

    Demonstrate written, verbal, and non-verbal communication skills.AFN28

Apply time management skills.AFN29

  • 29

    Apply time management skills.AFN29

Utilize activities of the Family, Career and Community Leaders of America (FCCLA) student organization as an integral component of course content and leadership development.AFN30

  • 30

    Utilize activities of the Family, Career and Community Leaders of America (FCCLA) student organization as an integral component of course content and leadership development.AFN30

Apply math, science, and communication skills within technical content.AFN31

  • 31

    Apply math, science, and communication skills within technical content.AFN31

Frequently asked questions

What grade levels do these standards cover?
VOCATIONALTRAINING, Grade 10, Grade 12, and Grade 11

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

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