Course Standards

2026-2027 Academic Year

DRAFT CMS until August 14, 2026.

← Back to Future CMS (2026-2027)

FH13 Culinary Arts and Hospitality III

Course Type: Adapted

Standard/Objective Number	Standard/Objective	Course Weight	RBT Designation
1.00	Understand advanced foodservice operations.	30%	B2 Understand Conceptual
1.01	Understand human relations management.	7%	B2 Understand Conceptual
1.02	Understand menu planning and nutrition	11%	B2 Understand Conceptual
1.03	Understand purchasing, receiving, and business math.	12%	B2 Understand Conceptual
2.00	Understand advanced food preparation.	31%	B2 Understand Conceptual
2.01	Understand preparation of sauces.	4%	B2 Understand Conceptual
2.02	Understand moist heat methods.	9%	B2 Understand Conceptual
2.03	Understand dry heat methods.	10%	B2 Understand Conceptual
2.04	Understand combination cooking methods.	8%	B2 Understand Conceptual
3.00	Understand advanced garde manger.	9%	B2 Understand Conceptual
3.01	Understand food preservation methods. (SUPPLEMENTAL)	-	B2 Understand Conceptual
3.02	Understand forcemeats and aspics. (SUPPLEMENTAL)	-	B2 Understand Conceptual
3.03	Understand cheese.	3%	B2 Understand Conceptual
3.04	Understand preparation of canapes, hors d'oeurves, appetizers, and decorative displays.	6%	B2 Understand Conceptual
4.00	Understand advanced baking and pastry.	30%	B2 Understand Conceptual
4.01	Understand preparation of breads and yeast products.	7%	B2 Understand Conceptual
4.02	Understand preparation of pies and tarts.	5%	B2 Understand Conceptual
4.03	Understand preparation of cakes and icings.	7%	B2 Understand Conceptual
4.04	Understand preparation of custards, creams, and sauces.	5%	B2 Understand Conceptual
4.05	Understand preparation of assorted pastries.	6%	B2 Understand Conceptual

Essential standards (highlighted in gray 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 gray 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.

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/Objective Number: The essential standard is denoted by the digits before the dot; objectives/indicators are indicated by the final 2 digits.
Standard/Objective: 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.