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NORTH CAROLINA CAREER AND TECHNICAL EDUCATION STANDARDS
Family And Consumer Sciences Education
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Grade 9 - 12
Course:
Culinary Arts and Hospitality II Int
NCCTE.2020.FH12
- Culinary Arts and Hospitality II Internship
NCCTE.2020.FH12.01.00
- Apply professional practice in the school-based restaurant.
NCCTE.2020.FH12.01.01
- Understand components of professional development in the hospitality and food service industry. (SUPPLEMENTAL)
NCCTE.2020.FH12.01.02
- Apply commercial safety protocols.
NCCTE.2020.FH12.01.03
- Apply food protection management.
NCCTE.2020.FH12.02.00
- Apply basic food preparation skills in the school-based restaurant.
NCCTE.2020.FH12.02.01
- Apply knowledge of commercial food service equipment and procedures for its use.
NCCTE.2020.FH12.02.02
- Apply basic kitchen math operations and mise en place to standardized recipes.
NCCTE.2020.FH12.02.03
- Apply sensory evaluation skills.
NCCTE.2020.FH12.02.04
- Apply methods for stock and soup preparation.
NCCTE.2020.FH12.02.05
- Apply breakfast cookery skills.
NCCTE.2020.FH12.03.00
- Apply basic garde manger skills in the school-based restaurant.
NCCTE.2020.FH12.03.01
- Understand garde manger fundamentals.
NCCTE.2020.FH12.03.02
- Apply methods for the preparation of salads and dressings.
NCCTE.2020.FH12.03.03
- Apply methods for the preparation of sandwiches.
NCCTE.2020.FH12.03.04
- Apply methods for the preparation of canapés, hors d'oeuvres, appetizers, and decorative displays.
NCCTE.2020.FH12.04.00
- Apply basic baking in the school-based restaurant.
NCCTE.2020.FH12.04.01
- Understand fundamentals of baking.
NCCTE.2020.FH12.04.02
- Apply methods for the preparation of quick breads, cookies, and bars.
NCCTE.2020.FH12.05.00
- Apply basic food service operations in the school-based restaurant.
NCCTE.2020.FH12.05.01
- Apply dining room service skills.
NCCTE.2020.FH12.05.02
- Apply strategies for environmental sustainability. (SUPPLEMENTAL)
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