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 III
NCCTE.2020.FH13
- Culinary Arts and Hospitality III
NCCTE.2020.FH13.01.00
- Understand advanced food service operations.
NCCTE.2020.FH13.01.01
- Understand human relations management.
NCCTE.2020.FH13.01.02
- Understand menu planning and nutrition
NCCTE.2020.FH13.01.03
- Understand purchasing, receiving, and business math.
NCCTE.2020.FH13.02.00
- Understand advanced food preparation.
NCCTE.2020.FH13.02.01
- Understand preparation of sauces.
NCCTE.2020.FH13.02.02
- Understand moist heat methods.
NCCTE.2020.FH13.02.03
- Understand dry heat methods.
NCCTE.2020.FH13.02.04
- Understand combination cooking methods.
NCCTE.2020.FH13.03.00
- Understand advanced garde manger.
NCCTE.2020.FH13.03.01
- Understand food preservation methods.
NCCTE.2020.FH13.03.02
- Understand forcemeats and aspics.
NCCTE.2020.FH13.03.03
- Understand cheese.
NCCTE.2020.FH13.04.00
- Understand advanced baking and pastry.
NCCTE.2020.FH13.04.01
- Understand preparation of breads and yeast products.
NCCTE.2020.FH13.04.02
- Understand preparation of pies and tarts.
NCCTE.2020.FH13.04.03
- Understand preparation of cakes and icings.
NCCTE.2020.FH13.04.04
- Understand preparation of custards, creams, and sauces.
NCCTE.2020.FH13.04.05
- Understand preparation of assorted pastries.
Top Of Page