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 IV App
NCCTE.2020.FH14
- Culinary Arts and Hospitality IV App
NCCTE.2020.FH14.01.00
- Apply advanced food service operations in the school-based restaurant.
NCCTE.2020.FH14.01.01
- Evaluate skills needed for human relations management.
NCCTE.2020.FH14.01.02
- Apply menu planning skills and knowledge of nutrition.
NCCTE.2020.FH14.01.03
- Apply strategies for purchasing, receiving, and business math concepts.
NCCTE.2020.FH14.02.00
- Apply advanced food preparation methods in the school-based restaurant.
NCCTE.2020.FH14.02.01
- Apply methods for the preparation of sauces.
NCCTE.2020.FH14.02.02
- Apply moist heat cooking methods.
NCCTE.2020.FH14.02.03
- Apply dry heat cooking methods.
NCCTE.2020.FH14.02.04
- Apply combination cooking methods.
NCCTE.2020.FH14.03.00
- Apply advanced garde manger in the school-based restaurant.
NCCTE.2020.FH14.03.01
- Apply food preservation methods. (SUPPLEMENTAL)
NCCTE.2020.FH14.03.02
- Apply methods for the preparation of forcemeats and aspics. (SUPPLEMENTAL)
NCCTE.2020.FH14.03.03
- Analyze cheese and it's contributions to meals.
NCCTE.2020.FH14.04.00
- Apply advanced baking and pastry in the school-based restaurant.
NCCTE.2020.FH14.04.01
- Apply methods for the preparation of breads and yeast products.
NCCTE.2020.FH14.04.02
- Apply methods for the preparation preparation of pies and tarts.
NCCTE.2020.FH14.04.03
- Apply methods for the preparation preparation of cakes and icings.
NCCTE.2020.FH14.04.04
- Apply methods for the preparation preparation of custards, creams, and sauces.
NCCTE.2020.FH14.04.05
- Apply methods for the preparation preparation of assorted pastries.
Top Of Page