Standard set
Grade 10 - Culinary Arts
Standards
Showing 56 of 56 standards.
A
CULINARY ARTS 10
B
Curricular Competency
C
Content
1
Big Ideas
2
Applied Design
3
Understanding Context
4
Defining
5
Ideating
6
Prototyping
7
Testing
8
Making
9
Sharing
10
Applied Skills
11
Applied Technologies
a
Diner needs and tastes inform culinary service.
b
Social, ethical, and sustainability considerations impact the culinary arts.
c
Complex tasks require different technologies and tools at different stages.
a
Identify the clientele and type of service, and apply to service procedures
a
Identify tasks involved in completing a recipe or service
b
Prioritize the steps needed to complete a task
c
Sequence the steps needed to safely organize the workspace and select tools and equipment
d
Anticipate and/or address challenges
e
Examine and consider the physical capabilities and limitations of the teaching kitchen
a
Explore the impacts of culinary decisions on social, ethical, and sustainability considerations
b
Interpret recipes and assess comprehension level
c
Identify the suitability of existing, new, and emerging tools, technologies, and systems for a given task
a
Identify and use sources of inspiration and information
b
Identify recipes, techniques, and procedures for desired outcome
c
Evaluate ingredients and materials for effective use and potential for reuse, recycling, and biodegradability
d
Make changes to tools, ingredients, and procedures when appropriate
a
Identify sources of feedback
b
Develop an appropriate test to determine the success of a standard recipe, technique, or skill
c
Use feedback to make appropriate changes
a
Identify and use appropriate tools, technologies, materials, and processes and time needed for production
b
Use materials in ways that minimize waste
c
Demonstrate appropriate skills, methodology, and food safety practices needed to successfully complete a recipe
d
Demonstrate correct and safe operation of culinary equipment
a
Explore how and with whom to share or promote products and creativity
b
Assess their ability to work effectively in both individual and collaborative contexts
c
Critically evaluate the success of food products and describe suitable improvements
a
Demonstrate best practices of culinary professionalism
b
Demonstrate an awareness of precautionary and emergency safety procedures for self, co-workers, and users in the teaching kitchen
c
Identify and assess their cookery and service skills and skill levels
d
Develop specific plans to refine existing skills or learn new skills
a
Choose, adapt, and if necessary learn more about appropriate tools and technologies to use for culinary tasks
b
Evaluate the influences of land, natural resources, and culture on the development and use of tools and technologies
a
culinary best practices
b
safe food handling and personal safety
c
food service tools and equipment
d
units and types of measurement
e
types, varieties, and classifications of culinary ingredients
f
components of cooking methodology
g
elements of professionalism in a food service kitchen
h
First Peoples food protocols, including land stewardship, harvesting/gathering, food preparation and/or preservation, ways of celebrating, and cultural ownership
i
ethics of cultural appropriation
j
food products available locally via agriculture, fishing, and foraging, and their culinary properties
Framework metadata
- License
- CC BY 4.0 US