Return To Standards
NORTH CAROLINA CAREER AND TECHNICAL EDUCATION STANDARDS
Family And Consumer Sciences Education
Download PDF
Grade 9 - 12
Course:
Culinary Arts and Hospitality I
NCCTE.2020.FH10
- Culinary Arts and Hospitality I
NCCTE.2020.FH10.01.00
- Understand components of professional practice in the food service industry.
NCCTE.2020.FH10.01.01
- Remember components of professional development in the hospitality and food service industry.
NCCTE.2020.FH10.01.02
- Remember commercial safety protocols.
NCCTE.2020.FH10.01.03
- Understand food protection management.
NCCTE.2020.FH10.02.00
- Understand basic food preparation
NCCTE.2020.FH10.02.01
- Remember commercial food service equipment and procedures for its use.
NCCTE.2020.FH10.02.02
- Apply basic kitchen math operations and mise en place to standardized recipes.
NCCTE.2020.FH10.02.03
- Understand sensory evaluation
NCCTE.2020.FH10.02.04
- Understand stock and soup preparation.
NCCTE.2020.FH10.02.05
- Understand breakfast cookery skills.
NCCTE.2020.FH10.03.00
- Understand basic garde manger.
NCCTE.2020.FH10.03.01
- Remember garde manger fundamentals.
NCCTE.2020.FH10.03.02
- Understand preparation of salads and dressings.
NCCTE.2020.FH10.03.03
- Understand preparation of sandwiches.
NCCTE.2020.FH10.03.04
- Understand preparation of canapés, hors d'oeuvres, appetizers, and decorative displays .
NCCTE.2020.FH10.04.00
- Understand basic baking
NCCTE.2020.FH10.04.01
- Remember fundamentals of baking.
NCCTE.2020.FH10.04.02
- Understand preparation of quick breads, cookies, and bars.
NCCTE.2020.FH10.05.00
- Understand basic food service operations.
NCCTE.2020.FH10.05.01
- Understand dining room service
NCCTE.2020.FH10.05.02
- Understand environmental sustainability
Top Of Page