Common Planner
K–12 Standards

Food and Nutrition 1 (2023)

Other South Carolina CTE sets

NUTRITIONFN1A

  • 1

    Analyze factors that influence nutrition and wellness.  FN1A1

    1. 1

      Engage: Identify factors that affect food choices in nutrition and wellness. FN1A1.1

    2. 2

      Explore: Explain the digestive process and its stages.FN1A1.2

    3. 3

      Explain: Investigate the functions, requirements, and food sources of the six essential nutrients. FN1A1.3

    4. 4

      Extend: Describe a Nutrition Facts label, its content, and how to use it. FN1A1.4

    5. 5

      Evaluate: Integrate USDA Guidelines in planning daily dietary intake and preparing foods.  FN1A1.5

SAFETY AND SANITATIONFN1B

  • 1

    Implement safety and sanitation procedures.FN1B1

    1. 1

      Engage: Identify the consequences of safety and sanitation procedures. FN1B1.1

    2. 2

      Explore: Demonstrate procedures that promote safety and sanitation during food preparation.  FN1B1.2

    3. 3

      Explain: Explain physical, biological, and chemical food contamination sources. FN1B1.3

    4. 4

      Extend: Analyze public dialogue about food safety and sanitation. FN1B1.4

    5. 5

      Evaluate: Evaluate factors that affect food safety from production through consumption.  FN1B1.5

ETIQUETTE AND TABLE SETTINGFN1C

  • 1

    Demonstrate etiquette and table setting for various occasions.FN1C1

    1. 1

      Engage: Identify acceptable etiquette for various occasions. FN1C1.1

    2. 2

      Explore: Explain table settings for various occasions.FN1C1.2

    3. 3

      Explain: Demonstrate the placement of components used in table settings for different occasions. FN1C1.3

    4. 4

      Extend: Analyze proper etiquette and dress in various social and professional events.FN1C1.4

    5. 5

      Evaluate: Simulate proper etiquette for a variety of formal and informal occasions, including professional functions.FN1C1.5

EQUIPPING THE KITCHENFN1D

  • 1

    Explain design, organization, and management of kitchens and equipment.  FN1D1

    1. 1

      Engage: Identify common kitchen floor plans.FN1D1.1

    2. 2

      Explore: Describe the composition of a work triangle. FN1D1.2

    3. 3

      Explain: Explain universal design in kitchen floor plans. FN1D1.3

    4. 4

      Extend: Compare features when selecting kitchen components and appliances. FN1D1.4

    5. 5

      Evaluate: Analyze the use and care of utensils, knives, and food preparation equipment. FN1D1.5

PREPARATIONFN1E

  • 1

    Demonstrate basic food preparation methods and techniques. FN1E1

    1. 1

      Engage: Explain how to follow and modify recipes. FN1E1.1

    2. 2

      Explore: Investigate food science principles in food preparation. FN1E1.2

    3. 3

      Explain: Compare various cooking methods. FN1E1.3

    4. 4

      Extend: Demonstrate food preparation techniques. FN1E1.4

    5. 5

      Evaluate: Evaluate food products for taste, texture, and presentation. FN1E1.5

CAREER PATHWAYS AND PROFESSIONALISM FN1F

  • 1

    Analyze career pathways and professionalism in food and nutrition industries. FN1F1

    1. 1

      Engage: Identify career pathways in foods and nutrition.  FN1F1.1

    2. 2

      Explore: Explain the roles and functions of individuals engaged in food and nutrition careers. FN1F1.2

    3. 3

      Explain: Compare occupation and preparation requirements for careers in nutrition and food industries.FN1F1.3

    4. 4

      Extend: Demonstrate workplace readiness skills and knowledge for professional employment in the food and nutrition industry.  FN1F1.4

    5. 5

      Evaluate: Analyze the role of student and professional organizations in food and nutrition careers. FN1F1.5

Frequently asked questions

What grade levels do these standards cover?
Grade 9, Grade 10, Grade 11, and Grade 12
Where can I read the official document?
FOODS AND NUTRITION 1

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