Nevada Culinary Arts Standards

CULINARYARTSSTANDARDSThis document was prepared by:Office of Career, Technical and Adult EducationNevada Department of Education755 N. Roop Street, Suite 201Carson City, NV 89701Adopted by the State Board of Education /State Board for Career and Technical Education onFebruary 24, 2012The State of Nevada Department of Education is an equal opportunity/affirmative action agency and does notdiscriminate on the basis of race, color, religion, sex, sexual orientation, gender identity or expression, age,disability, or national origin.

CULINARY ARTS STANDARDS2012NEVADA STATE BOARD OF EDUCATIONNEVADA STATE BOARD FOR CAREER AND TECHNICAL EDUCATIONStavan Corbett . PresidentAdriana Fralick .Vice PresidentAnnie Yvette Wilson. ClerkGloria Bonaventura . MemberWillia Chaney . MemberDave Cook . MemberDr. Cliff Ferry . MemberSandy Metcalf . MemberChristopher Wallace.MemberCraig Wilkinson . MemberDaniela Sanchez . Student RepresentativeCTE MISSION STATEMENTThe Office of Career, Technical and Adult Education is dedicated to developing innovative educationalopportunities for students to acquire skills for productive employment and lifelong learningNEVADA DEPARTMENT OF EDUCATIONKeith W. RheaultSuperintendent of Public InstructionRorie Fitzpatrick, Interim Deputy SuperintendentInstructional, Research, and Evaluative ServicesGreg Weyland, Deputy SuperintendentAdministrative and Fiscal ServicesMichael J. Raponi, DirectorOffice of Career, Technical and Adult EducationRev: 2/24/2012Nevada CTE Standardsiii

CULINARY ARTS STANDARDS2012TABLE OF CONTENTSNevada State Board of Education/Nevada Department of Education. iiiAcknowledgements/Writing Team Members/Project Coordinator . viiIntroduction . ixContent Standard 1.0 – Careers Exploration . 1Content Standard 2.0 – Sanitation and Safety. 2Content Standard 3.0 – Food Production Skills . 4Content Standard 4.0 – Menu Planning . 5Content Standard 5.0 – Bake Shop . 6Content Standard 6.0 – Garde Manger . 7Content Standard 7.0 – Product Identification and Utilization . 9Content Standard 8.0 – Stocks/Sauces/Soups . 12Content Standard 9.0 – Cooking Methods . 13Content Standard 10.0 – Front-of-the-House . 14Content Standard 11.0 – Business Operations . 15Crosswalks and Alignments of Skill Standards and Common Core State Standards . 17Rev: 2/24/2012Nevada CTE Standardsv

CULINARY ARTS STANDARDS2012ACKNOWLEDGEMENTSThe development of the Nevada Career and Technical Standards project was a collaborative effortsponsored by the Office of Career, Technical and Adult Education at the Department of Education and theCareer and Technical Education Consortium of States. The Department of Education must rely onteachers and industry representatives who have the technical expertise and teaching experience to developstandards and performance indicators that truly measure student skill attainment. Most important,however, is recognition of the time, expertise and great diligence provided by the writing team membersin developing the Career and Technical Standards for Culinary Arts.WRITING TEAM MEMBERSLinda Burns, Chef InstructorFoothill High School, Las VegasJohn Hurzel, Chef and OwnerGrandma Hatties, Carson CityKatherine Jacobi, President and CEONevada Restaurant Association, Las VegasClint Jolly, Chef EntrepreneurGreat Thyme Catering, RenoFred Wright, Chef InstructorAcademy of Arts, Careers and Technology, RenoMichael Santos, Chief Operating OfficerMicatrotto Restaurant Group, Las VegasSusan Van Patten, Chef InstructorChurchill County High School, FallonTom Rosenberger, Chef InstructorCollege of Southern Nevada, Las VegasPenny Reynolds, Chef InstructorCarson High School, Carson CityBrian Elledge, Executive Room ChefMandalay Bay, Las VegasPROJECT COORDINATORKaren Chessell, Education Programs ProfessionalFamily and Consumer Sciences EducationOffice of Career, Technical and Adult EducationNevada Department of EducationRev: 2/24/2012Nevada CTE Standardsvii

CULINARY ARTS STANDARDS2012INTRODUCTIONThe standards in this document are designed to clearly state what the student should know and beable to do upon completion of an advanced high school Culinary Arts program. These standards aredesigned for a three-credit course sequence that prepares the student for a technical assessment directlyaligned to the standards.The Culinary Arts Standards Writing Team determined that any statewide skill standards forCulinary Arts programs must follow, as closely as possible, nationally-recognized standards. Manyresources were considered and evaluated including American Association of Family and ConsumerSciences, American Culinary Arts Federation, ProStart, and South Carolina Tourism and HospitalityEducation Foundation. The standards were industry validated through the coordination of industryrepresentatives and the Office of Career, Technical and Adult Education at the Nevada Department ofEducation.These exit-level standards are designed for the student to complete all standards through theircompletion of a program of study. These standards are intended to guide curriculum objectives for aprogram of study.The standards are organized as follows:Content Standards are general statements that identify major areas of knowledge, understandingand the skills students are expected to learn in key subject and career areas by the end of the program.Performance Standards follow each content standard. Performance standards identify the morespecific components of each content standard and define the expected abilities of students within eachcontent standard.Performance Indicators are very specific criteria statements for determining whether a studentmeets the performance standard. Performance indicators may also be used as learning outcomes, whichteachers can identify as they plan their program learning objectives.The crosswalk and alignment section of the document shows where the performance indicatorssupport the English Language Arts and the Mathematics Common Core State Standards, and the NevadaState Science Standards. Where correlation with an academic standard exists, students in the CulinaryArts program perform learning activities that support, either directly or indirectly, achievement of one ormore Common Core State Standards.All students are encouraged to participate in the career and technical student organization (CTSO)that relates to their program area. CTSOs are co-curricular national associations that directly enforcelearning in the CTE classroom through curriculum resources, competitive events and leadershipdevelopment. CTSOs provide students the ability to apply academic and technical knowledge, developcommunication and teamwork skills, and cultivate leadership skills to ensure college and career readiness.The Employability Skills for Career Readiness identify the “soft skills” needed to be successful inall careers, and must be taught as an integrated component of all CTE course sequences. These standardsare available in a separate document.Rev: 2/24/2012Nevada CTE Standardsix

CULINARY ARTS STANDARDSCONTENT STANDARD 1.0 :2012ANALYZE CAREER PATHWAYS AND EMPLOYINDUSTRY PROFESSIONAL STANDARDSPERFORMANCE STANDARD 1.1 : DESCRIBE THE PROFESSIONAL FOODSERVICE INDUSTRY,HISTORY, TRADITIONS, AND CURRENT TRENDS1.1.1 Explore the history in foodservice industry1.1.2 Integrate current trends in foodservice industry1.1.3 Determine differences and similarities of various types of international and regional cuisinesPERFORMANCE STANDARD 1.2: ANALYZE CAREER PATHS AND OPPORTUNITIES IN iate between the jobs descriptions in foodservice industryExplore career and educational opportunities in related foodservice industriesCreate a culinary portfolioPerform different jobs in food production and servicePERFORMANCE STANDARD 1.3: DEVELOP AND MODEL PROFESSIONAL AND ETHICALWORKPLACE BEHAVIORS.1.3.1 Wear and maintain professional workplace attire1.3.2 Employ professional and ethical workplace behaviorsRev: 2/24/2012Nevada CTE Standards1

2012CULINARY ARTS STANDARDSCONTENT STANDARD 2.0 :INTEGRATE KNOWLEDGE AND SKILLS IN SANITATIONAND SAFETYPERFORMANCE STANDARD 2.1: INVESTIGATE MICROORGANISMS FOUND IN FOOD AND THEIRROLE IN FOOD BORNE ILLNESS2.1.1 Analyze food borne symptoms, illnesses and their causes2.1.2 Practice safe food handling techniques and prevention of food borne illnessesPERFORMANCE STANDARD 2.2 : COMPLY WITH HEALTH DEPARTMENT REGULATIONS2.2.12.2.22.2.32.2.4Practice appropriate personal hygiene/health procedures and report symptoms of illnessDemonstrate Awareness of the FDA Model Food CodeDemonstrate an awareness of local health department regulationsSupport waste disposal and recycling methodsPERFORMANCE STANDARD 2.3 : UTILIZE SAFE FOOD-HANDLING PRINCIPLES TO MINIMIZE THERISKS OF FOOD BORNE ILLNESSES2.3.1 Identify and implement procedures for critical control points2.3.2 Implement safe food-handling procedures2.3.3 Explain the HACCP (Hazard Analysis Critical Control Point) planPERFORMANCE STANDARD 2.4 : UTILIZE PROPER FACILITY MANAGEMENT TECHNIQUES FORCLEANING2.4.12.4.22.4.32.4.42.4.52Apply proper warewashing and pot washing techniquesIdentify and utilize approved chemicals and appropriate usesPractice proper facility cleaning and sanitationFollow cleaning schedulesSupport waste disposal and recycling methodsNevada CTE StandardsRev: 2/24/2012

CULINARY ARTS STANDARDS2012PERFORMANCE STANDARD 2.5 : DEMONSTRATE BASIC FIRST AID PROCEDURES TO INJURIESCOMMON IN THE FOODSERVICE INDUSTRY2.5.1 Practice first aid procedures2.5.2 Recognize and implement universal precautions for blood-borne pathogens2.5.3 Explain emergency proceduresPERFORMANCE STANDARD 2.6 : RECOGNIZE PROCEDURES AND PRECAUTIONS TO PREVENTACCIDENTS AND INJURIES2.6.1 Implement appropriate procedures and precautions to prevent accidents and injuries2.6.2 Recognize OSHA standardsRev: 2/24/2012Nevada CTE Standards3

2012CULINARY ARTS STANDARDSCONTENT STANDARD 3.0 :APPLY SKILLS IN FOOD SERVICE, EQUIPMENT ANDPRODUCTIONPERFORMANCE STANDARD 3.1 : EXPLORE FOODSERVICE TOOLS AND STANDARDIZED EQUIPMENT3.1.1 Determine tools and equipment for appropriate use3.1.2 Operate equipment appropriately while recognizing OSHA standards3.1.3 Clean and maintain tools and equipment while recognizing OSHA standardsPERFORMANCE STANDARD 3.2 : DEVELOP NECESSARY KNIFE SKILLS3.2.13.2.23.2.33.2.43.2.5Produce and describe basic knife cutsDemonstrate how to properly handle, sharpen, and maintain knivesIdentify parts of knivesDetermine knives for appropriate useDifferentiate the uses of various cutsPERFORMANCE STANDARD 3.3 : ESTABLISH WORKPLACE MISE EN PLACE3.3.1 Demonstrate mise en place3.3.2 Critique workplace situations for proper mise en placePERFORMANCE STANDARD 3.4 : EMPLOY PROPER MEASURING TECHNIQUES3.4.13.4.23.4.33.4.4Utilize weights and measures to demonstrate proper scaling and measurement techniquesSelect the appropriate measuring instrument for their intended usesDescribe the difference between weight and volume measuringConvert recipe quantities between weight and volume measurementsPERFORMANCE STANDARD 3.5 : UTILIZE RECIPE STANDARDS3.5.13.5.23.5.33.5.44Convert recipes from one yield to anotherUtilize a standardized recipeWrite a standardized recipeExamine the structure and functions of standardized recipesNevada CTE StandardsRev: 2/24/2012