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Family/Consumer Sciences

Standard 13.Understand important concepts and skills related to careers in food production and services
  Level IV (Grade 9-12)
   1. Understands basic dietary guidelines and how nutrition is affected by food preparation
   2. Knows food safety and sanitation procedures (e.g., good personal hygiene/health procedures, proper receiving and storing of foods, food handling and preparation techniques, proper use of cleaning materials and sanitizers, waste disposal and recycling methods, OSHA’s procedures for handling hazardous materials, the Hazard Analysis Critical Control Point [HACCP] food handling procedures for minimizing the risks of food borne illness)
   3. Knows skills used in selecting, using, and maintaining food production equipment and tools (e.g., operating, maintaining, cleaning, and storing tools and equipment following safety and health procedures and OSHA requirements; understanding the efficiency of equipment purchases in relation to business needs and food regulations)
   4. Understands how to plan menu items based on standardized recipes and customer needs (e.g., use computer-based menu systems, knows food and equipment needed for menus, understands menu layout and design)
   5. Understands how to produce a variety of food items from all menu categories (e.g., meats, seafood, and poultry; stocks, soups, and sauces; fruits, vegetables, starches, and farinaceous items; salads, dressings, marinades, and spices; sandwiches, canapes, and appetizers; baked goods and desserts; breakfast meats, eggs, cereals, and batter products)
   6. Knows skills used in commercial food production (e.g., knows skills in knife, tool, and equipment handling; knows a variety of cooking methods; use scaling and measurement techniques; understands time and temperature in relation to cooking, cooling, and reheating foods; knows food presentation techniques)
   7. Knows management functions used in the food service industry (e.g., purchasing and receiving; using inventory procedures; planning and forecasting; understanding areas of legal liability; understanding human resource policies; staff hiring, training, and scheduling; marketing plan implementation; designing internal/external disaster plans)
   8. Understands the process and importance of cost analysis and its relationship to profit and loss in the food production and services industry
   9. Understands the structure of the food production and services industry (e.g., types of establishments; the relationship of concept, market segment, menu, and theme; the differences between commercial and institutional food service; the process through which an entrepreneurial business in the industry can be established)
   10. Understands the legal considerations of the food production and services industry (e.g., laws and policies pertaining to food production and service establishments; considerations regarding liability for injuries or damages to customers, employees, or facilities)
   11. Understands the components of customer service (e.g., the role of service, the relationship between employees and customer satisfaction, strategies for resolving complaints, sensitivity to diversity and individuals with special needs)