Culinary Arts III (2025)

Other Maryland CTE Programs of Study sets

• Culinary Arts I (2025)
• Culinary Arts II (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.1

Demonstrate positive personal qualities such as flexibility, open-mindedness, initiative, active listening, and a willingness to learn.3.A.2

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

Solve problems using critical thinking techniques and structured troubleshooting methodologies.3.A.4

Demonstrate leadership skills and collaborate effectively as a team member.3.A.5

Implement safety procedures, including proper use of software and following privacy guidelines.3.A.6

Exhibit an understanding of legal and ethical responsibilities in the culinary field, following copyright laws and regulations.3.A.7

Demonstrate time-management skills and the ability to prioritize tasks in a technical setting.3.A.8

Develop a career plan that includes the necessary education, certifications, job skills, and experience for specific roles in culinary arts.3.B.1

Create a professional resume and portfolio that reflect skills, projects, certifications, and recommendations.3.B.2

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

Use technology as a tool for research, organization, communication, and problem-solving.3.C.1

Use digital tools, including computers, mobile devices, collaboration platforms, and cloud services, to access, manage, and create information.3.C.2

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.3

Understand ethical and legal considerations for technology use, including the principles of data protection, copyright, and responsible technology use.3.C.4

Demonstrate the use of clear communication techniques, both written and verbal, that are consistent with industry standards.3.D.1

Apply English concepts such as writing informative texts when documenting the design process and articulating goals.3.D.2

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

Conduct regular safety and sanitation audits to ensure compliance with health regulations and industry standards.3.E.1

Develop and implement protocols for allergen awareness and safe handling procedures to protect guests with dietary restrictions.3.E.2

Identify potential contamination risks and apply corrective actions to maintain a safe kitchen environment.3.E.3

Demonstrate advanced knowledge of foodborne illness prevention and outbreak response measures.3.E.4

Practice and model the principles of Hazard Analysis Critical Control Points (HACCP) for maintaining food safety.3.E.5

Execute advanced cooking techniques, such as sous-vide, braising, and emulsification, with precision and consistency.3.F.1

Use complex flavor-building techniques, such as reductions, infusions, and seasoning layering, to enhance dishes.3.F.2

Experiment with food presentation, including plating, color balance, and garnishing, to create visually appealing culinary experiences.3.F.3

Prepare menu items that integrate advanced flavor profiles, textures, and ingredient combinations.3.F.4

Adapt and innovate recipes by incorporating seasonal ingredients and culinary trends.3.F.5

Design multi-course menus that balance flavor, texture, and nutritional requirements for diverse audiences.3.G.1

Apply cost analysis skills to determine portion costs and make adjustments to ensure profitability.3.G.2

Use mathematical concepts to calculate yield percentages, adjust recipes, and determine ingredient needs.3.G.3

Explore alternative ingredients and substitutions to maintain budget constraints while achieving desired outcomes, including evaluating nutritional aspects of recipes and propose modifications to improve healthy lifestyles.3.G.4

Conduct market research to understand consumer preferences and integrate findings into menu development, including analyzing customer feedback to improve the nutritional profile and guest satisfaction of offerings.3.G.5

Develop and lead team roles in kitchen operations, demonstrating skills in delegation, supervision, and quality control.3.H.1

Apply conflict resolution and problem-solving skills to address challenges in a professional kitchen environment.3.H.2

Implement inventory management systems, tracking product use and adjusting purchasing to minimize waste.3.H.3

Demonstrate knowledge of staff scheduling, task prioritization, and time management in kitchen operations.3.H.4

Model professional communication, motivating and mentoring team members to achieve shared culinary goals.3.H.5

Apply knowledge of hospitality and service etiquette to provide exceptional dining experiences for guests.3.I.1

Practice customer engagement techniques to understand and fulfill guest preferences and dietary needs.3.I.2

Respond to guest feedback with professionalism, making adjustments to service practices when necessary.3.I.3

Demonstrate cultural awareness and sensitivity in menu offerings and customer interactions.3.I.4

Practice upselling techniques and menu knowledge to enhance guest satisfaction and increase revenue.3.I.5

Develop a professional resume, portfolio, or skills showcase highlighting culinary and managerial competencies.3.J.1

Practice interview skills and demonstrate knowledge of workplace expectations in culinary settings.3.J.2

Set career-related goals for a work-based learning experience, including specific skills to develop and refine.3.J.3

Identify and research potential career paths in the culinary and hospitality industry, exploring required certifications and skills.3.J.4

Demonstrate readiness to apply learned skills in a real-world environment by performing mock simulations of common culinary tasks.3.J.5

Demonstrate essential soft skills—including conflict resolution, guest service, teamwork, and effective interpersonal communication—needed to succeed in professional culinary environments.3.J.6

Identify tools, small and large equipment used in a commercial bakeshop and demonstrate safe, sanitary, and correct handling.3.K.1

Identify baking ingredients and explain their function in baking and pastry formulations.3.K.2

Demonstrate math skills for baking, including scaling, measuring, and baker’s percentage calculations.3.K.3

Describe the variety of cake types and icings and the methods used to prepare them.3.K.4

Prepare a variety of cakes using multiple mixing methods and apply a range of icings and toppings.3.K.5

Demonstrate basic cake decorating techniques, including piping and smooth icing application.3.K.6

Describe assorted pastry items including pate a choux, meringue, phyllo, and batters (e.g., pancakes, crepes).3.K.7

Prepare assorted pastry items and evaluate the finished quality in terms of taste, texture, and presentation.3.K.8

Demonstrate safety and sanitation practices throughout all baking and pastry processes.3.K.9