2023-2024 Course Standards

Legend
Essential standards (highlighted in green below) are big, powerful ideas that are necessary and essential for students to know to be successful in a course. Essential standards identify the appropriate verb and cognitive process intended for the student to accomplish. Essential standards provide value throughout a student's career, in other courses, and translate to the next level of education or world of work.

Objectives/Indicators (rows not highlighted in green below) provide another level of detail for each Essential Standard.

Adapted or Adopted Course includes essential standards and, in many cases, specific objectives/indicators aligned with business and industry standards and/or criteria for credentials or certifications. The course standards are designed using the Revised Bloom's Taxonomy (RBT). If the POL is a CTE State Assessment, the course is written at the level of the ESSENTIAL STANDARD and assesses the intended outcome of the sum of its objectives/indicators.

The six NC Essential Employability Skills are Communication, Ethics, Problem Solving, Professionalism, Resource Management, and Teamwork. These skills are covered among the course essential standards and objectives/indicators as listed beside each. NC CTE curriculum provides and supports career awareness, career exploration, career development, technical skill development, and career readiness where six Essential Employability Skills are included in CTE Curriculum Standards. CTE builds a career and college ready workforce through the K-12 pipeline and provides a consistent and 'common language' for identification of the six Essential Employability Skills.

Career and Technical Education conducts all activities and procedures without regard to race, color, creed, national origin, gender, or disability. The responsibility to adhere to safety standards and best professional practices is the duty of the practitioners, teachers, students, and/or others who apply the contents of this document.

This blueprint has been reviewed by business and industry representatives for technical content and appropriateness for the industry.

Column information
  • Standard/Obj #: The essential standard is denoted by the digits before the dot; objectives/indicators are indicated by the final 2 digits.
  • Standard: Essential standard and specific objective/indicator statements per essential standard. Each essential standard statement or specific objective/indicator begins with an action verb and makes a complete sentence when combined with The learner will be able to... Outcome behavior in each essential standard or objective/indicator statement is denoted by the verb plus its object.
  • Course Weight: Shows the relative importance of each essential standard or objective/indicator. Course weight is used to help determine the percentage of total class time that is spent on each objective/indicator.
  • RBT Designation: Classification of outcome behavior in essential standards and indicator statements in Dimensions according to the Revised Bloom's Taxonomy:
    Cognitive Process Dimension: 1 Remember, 2 Understand, 3 Apply, 4 Analyze, 5 Evaluate, 6 Create.
    Knowledge Dimension: A Factual Knowledge, B Conceptual Knowledge, C Procedural Knowledge.

FN41 Food and Nutrition I

Course Type: Developed




Standard/Obj #Standard/ObjectiveCourse WeightRBT DesignationEssential Employability Skills
1.00Understand the relationship between food choices and health.8%B2 Conceptual Knowledge - Understand-
1.01Remember influences on food choices.3%A1 Factual Knowledge - Remember-
1.02Understand guidelines for healthy eating.5%B2 Conceptual Knowledge - Understand-
2.00Understand fundamentals of food preparation.29%B2 Conceptual Knowledge - Understand-
2.01Understand kitchen safety.3%B2 Conceptual Knowledge - Understand-
2.02Understand safe food handling procedures.9%B2 Conceptual Knowledge - Understand-
2.03Remember equipment and procedures for its use and care.3%A1 Factual Knowledge - Remember-
2.04Remember measuring, cutting/preparation, mixing, and cooking/cleaning terms. 6%A1 Factual Knowledge - Remember-
2.05Remember recipe parts, sources, and adjustments.4%A1 Factual Knowledge - Remember-
2.06Understand processes and benefits of a work plan and teamwork for preparing healthy foods.4%B2 Conceptual Knowledge - Understand-
3.00Understand procedures, nutrition, and cooking methods in food preparation.32%B2 Conceptual Knowledge - Understand-
3.01Understand procedures, nutrition, and cooking methods in fruit and vegetable preparation.7%B2 Conceptual Knowledge - Understand-
3.02Understand procedures, nutrition, and cooking methods in dairy preparation. 7%B2 Conceptual Knowledge - Understand-
3.03Understand procedures, nutrition, and cooking methods in grain preparation. 7%B2 Conceptual Knowledge - Understand-
3.04Understand procedures, nutrition, and cooking methods in protein preparation. 11%B2 Conceptual Knowledge - Understand-
4.00Understand procedures, equipment, and techniques applied to baking production. 12%B2 Conceptual Knowledge - Understand-
4.01Understand procedures to prepare quick bread products.6%B2 Conceptual Knowledge - Understand-
4.02Understand procedures to prepare yeast bread products.6%B2 Conceptual Knowledge - Understand-
4.03Understand procedures to prepare cakes and frostings. (SUPPLEMENTAL)-B2 Conceptual Knowledge - Understand-
5.00Understand the principles of etiquette for meal service.6%B2 Conceptual Knowledge - Understand-
5.01Understand the principles of basic table setting and meal service.3%B2 Conceptual Knowledge - Understand-
5.02Understand the principles of table manners.3%B2 Conceptual Knowledge - Understand-
6.00Apply methods for meal planning and preparation.13%C3 Procedural Knowledge - Apply-
6.01Understand strategies in meal planning.5%B2 Conceptual Knowledge - Understand-
6.02Understand strategies for purchasing food.4%B2 Conceptual Knowledge - Understand-
6.03Apply methods to prepare healthy meals.4%C3 Procedural Knowledge - Apply-