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.

FN42 Food and Nutrition II

Course Type: Developed




Standard/Obj #Standard/ObjectiveCourse WeightRBT DesignationEssential Employability Skills
1.00Understand food and nutrition careers and food safety management.30%B2 Conceptual Knowledge - Understand-
1.01Remember food and nutrition career pathways and the lean canvas model for entrepreneurship.5%A1 Factual Knowledge - Remember-
1.02Understand causes of foodborne illness.3%B2 Conceptual Knowledge - Understand-
1.03Understand purchasing and receiving protocols for food safety.5%B2 Conceptual Knowledge - Understand-
1.04Understand contributing factors to foodborne illness.9%B2 Conceptual Knowledge - Understand-
1.05Understand how to maintain food safe facilities.4%B2 Conceptual Knowledge - Understand-
1.06Understand food safety management.4%B2 Conceptual Knowledge - Understand-
2.00Understand nutrition principles and applications.30%B2 Conceptual Knowledge - Understand-
2.01Understand nutrients and their role in healthy food preparation.8%B2 Conceptual Knowledge - Understand-
2.02Understand meal planning and food preparation for different stages of the life cycle.8%B2 Conceptual Knowledge - Understand-
2.03Understand meal planning and food preparation for special diets.8%B2 Conceptual Knowledge - Understand-
2.04Understand sports nutrition and meal planning and food preparation for athletes.6%B2 Conceptual Knowledge - Understand-
3.00Understand local, national, and global foodways. 25%B2 Conceptual Knowledge - Understand-
3.01Understand food systems and local food.12%B2 Conceptual Knowledge - Understand-
3.02Understand global cuisines and preparation methods.13%B2 Conceptual Knowledge - Understand-
4.00Analyze food and nutrition opportunities to meet the needs of customer-clients.15%B4 Conceptual Knowledge - Analyze-
4.01Analyze recipes to modify cooking techniques and ingredients to develop a healthy and well-balanced menu.5%B4 Conceptual Knowledge - Analyze-
4.02Analyze startup processes for ventures in food and nutrition.10%C4 Procedural Knowledge - Analyze-