Common Planner
K–12 Standards

Culinary Skills 1

Other Nebraska CTE sets

BUSINESS, MARKETING, AND MANAGEMENTBMM.HS.10

  • 1

    Apply efficiency in food and kitchen safety and sanitation procedures.BMM.HS.10.1

    1. a

      Demonstrate best practices for purchasing, receiving, inventorying, and storage in the restaurant and food service industry.BMM.HS.10.1.a

    2. b

      Describe the proper storage and use of cleaners and sanitizers and develop a cleaning schedule.BMM.HS.10.1.b

    3. c

      Describe appropriate measures for the control of insects, rodents, and pests.BMM.HS.10.1.c

    4. d

      Identify appropriate types, uses, and location of fire extinguishers & equipment in the food service area.BMM.HS.10.1.d

    5. e

      Describe the role of regulatory agencies governing sanitation and food safety. BMM.HS.10.1.e

  • 2

    Apply math concepts to food preparation, recipe, and menu development.BMM.HS.10.2

    1. a

      Perform basic math functions using the baker’s percentage and fraction factor.BMM.HS.10.2.a

    2. b

      Calculate the cost of recipes.BMM.HS.10.2.b

    3. c

      Demonstrate measurements using weight and volume.BMM.HS.10.2.c

    4. d

      Convert recipes to yield smaller and larger quantities based on operational needs.BMM.HS.10.2.d

  • 3

    Apply menu planning principles based on standardized recipes to meet customer needs.BMM.HS.10.3

    1. a

      Apply menu planning principles to develop and modify menus.BMM.HS.10.3.a

    2. b

      Apply principles of measurement, portion control, conversions, food cost analysis and control, menu terminology, and menu pricing to menu planning.BMM.HS.10.3.b

    3. c

      Create professional menu item descriptions for a food product. BMM.HS.10.3.c

    4. d

      Develop a standardized recipe listing the ingredients and procedures in the order of which they are used.BMM.HS.10.3.d

    5. e

      Utilize weight and measurement tools in food preparation and portion control.BMM.HS.10.3.e

  • 4

    Demonstrate fundamental procedures within the restaurant and food service industry.BMM.HS.10.4

    1. a

      Summarize the components of industry-standard kitchen facilities, planning, and layout principles.BMM.HS.10.4.a

    2. b

      Demonstrate proper planning and time management to the overall operation of the restaurant facility.BMM.HS.10.4.b

    3. c

      Identify front of the house and back of the house principles to facility operations and management.BMM.HS.10.4.c

    4. d

      Identify regulations for inspecting and grading ingredients.BMM.HS.10.4.d

    5. e

      Prepare requisitions for food, equipment, and supplies to meet production requirements.BMM.HS.10.4.e

  • 5

    Demonstrate technical food preparation techniques.BMM.HS.10.5

    1. a

      Identify and describe the function of common ingredients used in cooking and baking (including but not limited to: fats, flours, sugars, eggs, dairy, grains, legumes, fruits, vegetables, meats, seafood, etc.).BMM.HS.10.5.a

    2. b

      Identify the characteristics of herbs and spices and incorporate them to enhance flavor.BMM.HS.10.5.b

    3. c

      Prepare salads, vinaigrettes, emulsions, and other common dips. BMM.HS.10.5.c

    4. d

      Prepare sandwiches, pizza, stocks, soups and sauces.BMM.HS.10.5.d

    5. e

      Prepare dessert sauces, baked goods, and pastries.BMM.HS.10.5.e

    6. f

      Demonstrate professional plating, garnishing, and food presentation techniques.BMM.HS.10.5.f

  • 6

    Examine effective management principles within the restaurant and food service industry.BMM.HS.10.6

    1. a

      Identify the components of a restaurant and food service management plan. BMM.HS.10.6.a

    2. b

      Explain the purpose and components of a marketing plan.BMM.HS.10.6.b

    3. c

      Identify the areas of risk management and legal liability within the food service industry.BMM.HS.10.6.c

    4. d

      Explain principles of customer service in the restaurant and food service industry, with an emphasis on community focused customer service.BMM.HS.10.6.d

    5. e

      Describe the opportunities for entrepreneurship in the restaurant and food service industries.BMM.HS.10.6.e

Frequently asked questions

What grade levels do these standards cover?
PROFESSIONALEDUCATION-DEVELOPMENT
Where can I read the official document?
NEBRASKA CAREER and TECHNICAL EDUCATION

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