Standard
Benchmark
Indicator | Description | Lesson Plans | Thinkfinity | Resources |
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8L1
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Integrate knowledge, skills, and practices required for careers in the hospitality industry.
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8L1.8.2
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Demonstrate food safety and sanitation procedures. (3) (CCK&S) (*8.2)
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8L1.8.2.1
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Complete a food safety and sanitation program. (*8.2.1) (3)
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8L1.8.2.2
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Identify sources and symptoms of food borne illness.
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8L1.8.2.3
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Use the Hazard Analysis Critical Control Point (HACCP) principles and procedures. (*8.2.3) (3) (4)
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8L1.8.2.4
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Maintain implemented standards of personal grooming and hygiene. (*8.2.4) (3) (4) (5) (6)
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8L1.8.3
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Demonstrate correct use and maintenance of food production equipment and tools. (3) (CCK&S) (*8.3)
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8L1.8.3.1
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Operate tools and equipment following safety procedures and OSHA requirements. (*8.3.1) (1) (3) (4) (6)
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8L1.8.3.2
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Demonstrate procedures for cleaning, sanitizing, and the storage of equipment and tools. (*8.3.2) (3)
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8L1.8.4
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Demonstrate menu modifications based on standardized recipes to meet consumer needs. (CCK&S) (*8.4)
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8L1.8.4.1
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Understand and display knowledge of food allergens and special diets.
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8L1.8.4.2
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Demonstrate an understanding of diversity and individuals with special needs. (*8.7.5)
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8L1.8.4.3
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Examine food and equipment needed for menus and standardized recipes. (*8.4.3)
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8L1.8.4.4
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Demonstrate portion control.
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8L1.8.5
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Demonstrate preparation for all menu categories to produce a variety of food products. (CCK&S) (*8.5)
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8L1.8.5.1
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Demonstrate skills in knife and hand tools. (*8.5.1) (3) (4) (6)
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8L1.8.5.2
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Demonstrate a variety of cooking methods including emerging technologies. (*8.5.2) (3) (4)
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8L1.8.5.3
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Apply scaling and measuring techniques. (*8.5.2) (3) (4)
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8L1.8.5.4
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Apply the fundamentals of time and temperature to cooking, cooling, and reheating a variety of foods. (*8.5.4) (3) (5)
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8L1.8.5.5
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Show knowledge of preparation of various meats. (*8.5.5) (3) (4)
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8L1.8.5.6
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Show knowledge of preparation of various fish and seafood. (*8.5.5) (3) (4)
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8L1.8.5.7
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Show knowledge of preparation of various poultry. (*8.5.5) (3) (4)
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8L1.8.5.8
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Show knowledge of preparation of various stocks, soups, and sauces. (*8.5.7) (3) (4)
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8L1.8.5.9
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Show knowledge of preparation of various fruits and vegetables. (*8.5.7) (3) (4)
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8L1.8.5.10
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Show knowledge of preparation of various legumes and starches including potatoes, pasta, and rice. (*8.5.7) (3) (4)
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8L1.8.5.11
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Show knowledge of preparation of various salads, dressing, and marinades. (*8.5.8) (3) (4)
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8L1.8.5.12
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Show knowledge of preparation of various sandwiches, hors d oeuvres, and appetizers. (*8.5.9) (3) (4)
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8L1.8.5.13
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Show knowledge of preparation of various baked goods and desserts. (*8.5.10) (3) (4)
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8L1.8.5.14
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Show knowledge of use of herbs and spices. (*8.5.8) (3) (4)
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8L1.8.5.15
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Show knowledge of preparation of breakfast foods. (*8.5.11) (3) (4)
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8L1.8.5.16
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Prepare food for presentation and assessment. (*8.5.12) (3) (4)
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8L1.8.5.17
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Prepare new products and convenience food items. (*8.5.13) (3) (4)
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8L1.8.6
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Demonstrate implementation of management functions. (CCK&S) (*8.6)
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8L1.8.6.1
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Apply principles of purchasing, receiving, and inventory procedures in the hospitality industry. (*8.6.1) (3) (4)
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8L1.8.6.2
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Practice inventory procedures including first in/first out concept and date marking. (*8.6.2) (5)
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8L1.8.6.3
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Understand emergency procedures. (*8.6.9)
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8L1.8.8
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Evaluate nutrition principles, preparation techniques, and specialized dietary requirements. (CCK&S)
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8L1.8.8.1
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Determine nutrition requirements. (1) (2) (4)
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8L1.8.8.2
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Understand nutrition labels. (1)
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8L1.8.8.3
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Demonstrate the understanding of preparing foods to maximize nutrition. (2) (4) (5)
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8L1.8.8.4
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Assess the influence of an individual's environment as it relates to food and nutrition behavior. (*14.1.2) (2)
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8L1.8.8.5
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Critique the selection of foods to promote a healthy lifestyle. (2)
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8L1.8.8.6
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Apply dietary guidelines to meet nutrition and wellness needs. (*14.3.1) (3)
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8L1.8.8.7
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Demonstrate the ability to select, store, prepare, and serve nutritious and aesthetically pleasing foods. (*14.3.3) (3)
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8L1.8.8.8
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Conduct evaluations of food including safety. (5)
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8L1.8.8.9
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Modify recipe formula proportions for nutritional food production. (2)
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8L1.8.9
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Apply mathematical, reading, writing, and science skills to correctly deliver food products and guest services.
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8L1.8.9.1
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Convert recipes.
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8L1.8.9.2
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Calculate recipe costs.
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8L1.8.9.3
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Read, write, and comprehend recipes, menus, correspondence, and equipment materials.
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8L1.8.9.4
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Explore science as it relates to the food industry.
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