2023-2024 Course Standards
Legend
FN42 Food and Nutrition II
Course Type: Developed
Standard/Obj # | Standard/Objective | Course Weight | RBT Designation | Essential Employability Skills |
---|---|---|---|---|
1.00 | Understand food and nutrition careers and food safety management. | 30% | B2 Conceptual Knowledge - Understand | - |
1.01 | Remember food and nutrition career pathways and the lean canvas model for entrepreneurship. | 5% | A1 Factual Knowledge - Remember | - |
1.02 | Understand causes of foodborne illness. | 3% | B2 Conceptual Knowledge - Understand | - |
1.03 | Understand purchasing and receiving protocols for food safety. | 5% | B2 Conceptual Knowledge - Understand | - |
1.04 | Understand contributing factors to foodborne illness. | 9% | B2 Conceptual Knowledge - Understand | - |
1.05 | Understand how to maintain food safe facilities. | 4% | B2 Conceptual Knowledge - Understand | - |
1.06 | Understand food safety management. | 4% | B2 Conceptual Knowledge - Understand | - |
2.00 | Understand nutrition principles and applications. | 30% | B2 Conceptual Knowledge - Understand | - |
2.01 | Understand nutrients and their role in healthy food preparation. | 8% | B2 Conceptual Knowledge - Understand | - |
2.02 | Understand meal planning and food preparation for different stages of the life cycle. | 8% | B2 Conceptual Knowledge - Understand | - |
2.03 | Understand meal planning and food preparation for special diets. | 8% | B2 Conceptual Knowledge - Understand | - |
2.04 | Understand sports nutrition and meal planning and food preparation for athletes. | 6% | B2 Conceptual Knowledge - Understand | - |
3.00 | Understand local, national, and global foodways. | 25% | B2 Conceptual Knowledge - Understand | - |
3.01 | Understand food systems and local food. | 12% | B2 Conceptual Knowledge - Understand | - |
3.02 | Understand global cuisines and preparation methods. | 13% | B2 Conceptual Knowledge - Understand | - |
4.00 | Analyze food and nutrition opportunities to meet the needs of customer-clients. | 15% | B4 Conceptual Knowledge - Analyze | - |
4.01 | Analyze recipes to modify cooking techniques and ingredients to develop a healthy and well-balanced menu. | 5% | B4 Conceptual Knowledge - Analyze | - |
4.02 | Analyze startup processes for ventures in food and nutrition. | 10% | C4 Procedural Knowledge - Analyze | - |