Culinary Arts I (2025)

Other Maryland CTE Programs of Study sets

• Culinary Arts II (2025)
• Culinary Arts III (2025)
• Construction Design and Management (2016)

Identify and demonstrate positive work behaviors that enhance employability and job advancement, such as regular attendance, promptness, proper attire, maintenance of a clean and safe work environment, and pride in work.3.A

Demonstrate positive personal qualities such as flexibility, open-mindedness, initiative, active listening, and a willingness to learn.3.A

Employ effective reading, writing, and technical documentation skills.3.A

Solve problems using critical thinking techniques and structured troubleshooting methodologies.3.A

Demonstrate leadership skills and collaborate effectively as a team member.3.A

Implement safety procedures, including proper use of software and following privacy guidelines.3.A

Exhibit an understanding of legal and ethical responsibilities in the culinary field, following copyright laws and regulations.3.A

Demonstrate time-management skills and the ability to prioritize tasks in a technical setting.3.A

Develop a career plan that includes the necessary education, certifications, job skills, and experience for specific roles in culinary arts.3.B

Create a professional resume and portfolio that reflect skills, projects, certifications, and recommendations.3.B

Demonstrate effective interview skills for roles in culinary and food service fields.3.B

Use technology as a tool for research, organization, communication, and problem-solving.3.C

Use digital tools, including computers, mobile devices, collaboration platforms, and cloud services, to access, manage, and create information.3.C

Demonstrate proficiency in using emerging and industry-standard technologies, including culinary skills and applying creative techniques to create visually appealing and tasteful products.3.C

Understand ethical and legal considerations for technology use, including the principles of data protection, copyright, and responsible technology use.3.C

Demonstrate the use of clear communication techniques, both written and verbal, that are consistent with industry standards.3.D

Apply English concepts such as writing informative texts when documenting the design process and articulating goals.3.D

Use mathematical concepts for measurement and conversion (Fahrenheit vs. Celsius), ratios and proportions as well as fraction and decimal conversions.3.D

Understand and implement basic food safety principles, including the prevention of cross- contamination and the importance of personal hygiene.3.E

Identify and describe the role of proper handwashing techniques and personal protective equipment (PPE), such as gloves and hair nets, in maintaining food safety.3.E

Recognize common foodborne pathogens and the conditions that promote bacterial growth, such as time-temperature abuse and poor sanitation practices.3.E

Demonstrate correct procedures for cleaning, sanitizing, and storing food preparation tools and equipment.3.E

Apply knowledge of proper storage practices, including labeling, dating, and refrigeration, to ensure food quality and safety.3.E

Understand and practice knife safety, including basic knife handling, cutting techniques, and knife care.3.F

Apply standard measurement techniques in food preparation, including accurate use of kitchen scales, measuring spoons, and cups.3.F

Explore common cooking methods such as boiling, sautéing, baking, and steaming, and practice selecting appropriate methods for different foods.3.F

Demonstrate knowledge of basic kitchen tools and equipment, understanding their uses and correct handling procedures.3.F

Prepare simple recipes, following sequential steps to produce consistent results.3.F

Practice clear verbal communication and active listening skills in the kitchen environment to ensure efficient collaboration.3.G

Demonstrate appropriate communication when following and giving instructions, emphasizing precision and clarity.3.G

Collaborate effectively with peers in kitchen roles, including food preparation, cleanup, and task division.3.G

Exhibit respect for diverse perspectives and roles in a team environment, contributing to a positive and productive kitchen culture.3.G

Identify basic nutritional components of common ingredients, such as proteins, carbohydrates, and fats.3.H

Recognize the role of portion control in promoting balanced nutrition and apply it when preparing and serving food.3.H

Understand dietary restrictions and preferences, including food allergies, vegetarianism, and other common considerations.3.H

Implement basic modifications to recipes to enhance nutritional value while maintaining flavor and appeal.3.H

Explain foundational nutrition principles related to calories, macronutrients, and dietary guidelines.3.H

Describe the process of bread production using natural and chemical leavening agents, including common mixing methods.3.I

Produce an assortment of leavened breads using appropriate techniques.3.I

Assess and evaluate the quality of natural and chemical leavened breads.3.I

Describe the variety of cookie types and the mixing methods used to produce them.3.I

Produce a variety of cookies using multiple mixing methods.3.I

Assess and evaluate the quality of cookies and brownies produced.3.I