Family and Consumer Sciences: Culinary Arts I

Other Kentucky CTE sets

• Animal Science: High School (9-12)
• Computer Science: AP Computer Science Principles
• Computer Science: Computer Hardware and Software Maintenance
• Computer Science: Computer Literacy
• Computer Science: Computer Science
• Computer Science: Cyber Literacy 1
• Computer Science: Cyber Literacy II
• Computer Science: Digital Literacy
• Computer Science: Game Design and Development Principles
• Computer Science: Help Desk Operations
• Computer Science: Introduction to Digital Game Graphics
• Computer Science: Introduction to Programming
• Education and Training: The Learner-Centered Classroom
• Education and Training: The Learning Community
• Engineering Technology: Engineering I
• Family and Consumer Sciences: FCS Essentials 200113 (2024)
• Family and Consumer Sciences: Principles of Hospitality 200610 (2024)
• Family and Consumer Sciences: Specialized Services in Hospitality 200641 (2024)
• Health Science: Emergency Procedures
• Health Science: Medical Math (2023)
• Health Science: Medical Terminology
• Health Science: Principles of Health Science
• Industrial Maintenance Technology: Blueprint Reading for Machinists
• Industrial Maintenance Technology: Fundamentals of Machine Tools - A (For Maintenance)
• Industrial Maintenance Technology: Maintaining Industrial Equipment
• Media Arts: Introduction to Media Arts
• Welding Technology: Blueprint Reading for Welding
• Welding Technology: Cutting Processes and Lab
• Welding Technology: Gas Metal Arc Welding and Lab
• Welding Technology: Shielded Metal Arc Welding (SMAW) and Lab
• Computer Science: Advanced 3D Game Development
• Computer Science: CIT 120: Computational Thinking
• Computer Science: Computational Thinking
• Computer Science: JAVA Programming I
• Computer Science: JAVA Programming II
• Computer Science: JavaScript
• Computer Science: Object-Oriented Programming I
• Computer Science: Object-Oriented Programming II
• Computer Science: Project-Based Programming
• Engineering Technology: Electrical/Electronics Engineering
• Engineering Technology: Engineering II
• Engineering Technology: Mechanical Engineering
• Family and Consumer Sciences: Advanced Foods and Nutrition
• Family and Consumer Sciences: Foods and Nutrition
• Health Science: Body Structures and Functions
• Industrial Maintenance Technology: Shop Management
• Media Arts: Two-Dimensional Media Design
• Welding Technology: GMAW Groove Lab
• Welding Technology: SMAW Open Groove Lab
• Business and Marketing Education: Personal Finance
• Computer Science: Management of Support Services
• Education and Training: Collaborative Clinical Experience
• Education and Training: Principles of Career & Technical Education
• Family and Consumer Sciences: Culinary Arts II
• Health Science: Medicaid Nurse Aide
• Industrial Maintenance Technology: Applied Machining I (for Industrial Maint.)
• Industrial Maintenance Technology: Basic Troubleshooting
• Media Arts: Advanced Production Design
• Transportation Education: Automotive Maintenance and Light Repair Sections A, B, C, & D
• Engineering Technology: Manufacturing Engineering

Analyze and revise an employability portfolio.CAI2

Analyze the effect that career demands have on family life.CAI3

Research the roles of individuals engaged in culinary services.CAI4

Apply critical and creative thinking, logical reasoning, and problem-solving skills in the field.CAI5

Demonstrate personal and interpersonal skills that enhance working relationships and obtaining jobs.CAI6

Use accepted industry terminology and technical information.CAI7

Practice grooming and dress requirements of the industry.CAI8

Demonstrate knowledge of quality customer service.CAI9

Demonstrate table setting and food presentation techniques.CAI10

Use computer-based menu systems to create menu layout and design.CAI11

Outline steps in establishing an entrepreneurial business such as catering.CAI12

Analyze cost and evaluate its relationship to profit.CAI13

Explore entrepreneurial opportunities and develop a marketing plan.CAI14

Demonstrate use of industry equipment, tools and supplies.CAI15

Operate and maintain tools and equipment following safety procedures and Occupational Safety and Health Administration (OSHA) requirements.CAI16

Demonstrate skills in knife, tool and equipment handling.CAI17

Demonstrate proper weighing and measuring techniques.CAI18

Practice basic safety including first aid and CPR (cardiopulmonary resuscitation) skills.CAI19

Demonstrate food handling principles.CAI20

Practice inventory procedures including first in/first out concept.CAI21

Examine the applicability of convenience food items.CAI22

Apply menu-planning principles to develop and modify menus.CAI23

Demonstrate a variety of cooking methods.CAI24

meatsCAI25a

seafoodCAI25b

poultryCAI25c

stocksCAI26a

soupsCAI26b

saucesCAI26c

graviesCAI26d

Prepare various fruits, vegetables, pasta, and breakfast foods.CAI27

Prepare canapés, appetizers, hor d’oeuvres, and garde manger.CAI28

Evaluate options when using seasonings and flavorings.CAI29

Apply principles of food preparation to produce a variety of food products and beverages for quantity cooking for special events.CAI30

Apply the fundamentals of baking to a variety of products.CAI31

Prepare a variety of gourmet foods including international cuisine.CAI32

Assess employment opportunities and preparation requirements.CAI33

Demonstrate written, verbal, and non-verbal communication skills.CAI34

Apply time management skills.CAI35

Practice and implement HACCP (Hazardous Analysis Critical Control Point) concepts.CAI36

Examine opportunities for acquiring industry certifications. CAI37

Utilize activities of the Family, Career and Community Leaders of America (FCCLA) student organization as an integral component of course content and leadership development.CAI38

Apply math, science, English/language arts, and communication skills within technical content.CAI39