Common Planner
K–12 Standards

Fundamentals of Nutrition and Culinary Essentials

Other Nebraska CTE sets

HUMAN SCIENCES AND EDUCATION HSE.HS.21

  • 1

    Apply skills to meet career goals within the food, nutrition, and culinary industries.HSE.HS.21.1

    1. a

      Demonstrate working as a member of a diverse team.HSE.HS.21.1.a

    2. b

      Demonstrate professional practices required in the workplace.HSE.HS.21.1.b

    3. c

      Summarize roles, responsibilities, education, training, and credentialing requirements for careers within the food, nutrition, and culinary industries.HSE.HS.21.1.c

    4. d

      Compare and contrast personal strengths, talents, interests, and passions to the skills and traits required of the workplace.HSE.HS.21.1.d

  • 2

    Analyze U.S. and global food systems and their impact on personal health.HSE.HS.21.2

    1. a

      Compare and contrast definitions of health and wellness.HSE.HS.21.2.a

    2. b

      Analyze farm to table for a variety of food products grown locally and globally.HSE.HS.21.2.b

    3. c

      Identify issues surrounding global production of food and how sustainability and conservation practices are connected.HSE.HS.21.2.c

  • 3

    Analyze the six essential nutrients and their purposes in the body.HSE.HS.21.3

    1. a

      Identify key bodily functions of the six essential nutrients and the components of each. HSE.HS.21.3.a

    2. b

      Summarize the digestion, absorption, and metabolic processes associated with the use of nutrients in the digestive system. HSE.HS.21.3.b

    3. c

      Identify the nutrient density of a variety of foods for each of the nutrients.HSE.HS.21.3.c

    4. d

      Interpret the impact and effects of over or underconsumption of each nutrient.HSE.HS.21.3.d

    5. e

      Explain the concept of calories and energy density of foods.HSE.HS.21.3.e

    6. f

      Apply nutrition mathematical concepts to calculate energy from nutrients and the energy composition of a food item.HSE.HS.21.3.f

  • 4

    Integrate current dietary recommendations and guidelines to plan and analyze a healthy diet.HSE.HS.21.4

    1. a

      Recognize reliable sources of nutrition information (e.g., Dietary Reference Intakes, Dietary Guidelines, MyPlate model, food labels).HSE.HS.21.4.a

    2. b

      Compare and contrast personal eating habits to current recommendations for a healthy diet.HSE.HS.21.4.b

    3. c

      Apply current dietary recommendations and guidelines to meal planning.HSE.HS.21.4.c

    4. d

      Identify package labeling components.HSE.HS.21.4.d

    5. e

      Analyze the Nutrition Facts label to determine nutrient contributions of a variety of foods.HSE.HS.21.4.e

  • 5

    Demonstrate effective food and kitchen safety and sanitation procedures.HSE.HS.21.5

    1. a

      Identify microorganisms which are related to food spoilage and foodborne illnesses.HSE.HS.21.5.a

    2. b

      Apply proper personal hygiene, health habits, and industry-standard apparel.HSE.HS.21.5.b

    3. c

      Sequence the requirements for proper receiving and storage of prepared foods and identify signs of food spoilage and contamination (e.g., FIFO - first in first out).HSE.HS.21.5.c

    4. d

      Identify the critical control points and the Temperature Danger Zone during all food handling processes as a method for minimizing the risk of foodborne illness (HACCP system).HSE.HS.21.5.d

    5. e

      Demonstrate kitchen safety practices to prevent accidents (e.g., slips, burns, fires, shock, cuts, equipment accidents, poisoning).  HSE.HS.21.5.e

    6. f

      Implement a safety and sanitation inspection and identify modifications necessary for compliance with standards.HSE.HS.21.5.f

  • 6

    Demonstrate foundational food preparation techniques. HSE.HS.21.6

    1. a

      Demonstrate foundational culinary techniques (measuring, knife skills, folding, creaming) and correct use of kitchen equipment.HSE.HS.21.6.a

    2. b

      Demonstrate mise en place.HSE.HS.21.6.b

    3. c

      Demonstrate proper scaling techniques to convert recipes to yield smaller and larger quantities.HSE.HS.21.6.c

    4. d

      Apply the fundamentals of time, temperature, and cooking methods (dry, moist, combination) to cooking, cooling, reheating, and holding a variety of foods.HSE.HS.21.6.d

    5. e

      Demonstrate the preparation techniques for common essential nutrient-dense food sources (fruits, vegetables, proteins, carbohydrates, dairy products).HSE.HS.21.6.e

    6. f

      Label and store fresh and finished food products appropriately to reduce spoilage.HSE.HS.21.6.f

  • 7

    Create a meal plan based on the dietary recommendations for individuals and families across the lifespan.HSE.HS.21.7

    1. a

      Identify food purchasing strategies used by consumers (e.g., store layout, comparison shopping).HSE.HS.21.7.a

    2. b

      Develop a market order and time management plan.HSE.HS.21.7.b

    3. c

      Identify the categories of a menu (e.g., appetizers, sandwiches, entrees).HSE.HS.21.7.c

    4. d

      Apply recommended portion sizes to food preparation and serving.HSE.HS.21.7.d

    5. e

      Recognize and make dietary modifications for special dietary needs.HSE.HS.21.7.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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