| Comp # Obj. # |
(The student will be able to...) |
Cog. Wt. | Perform. Wt. |
| UNIT A | IMPORTANCE OF FOOD | 62% | 38% |
| 1.00 | Identify food customs and trends. | 5% | . |
| 1.01 | Describe factors that influence food choices. | 3% | . |
| 1.02 | Explain how scientific and technological developments affect food choices. | 2% | . |
| 2.00 | Interpret the relationship of nutrition and health. | 17% | 1% |
| 2.01 | Outline nutrients, nutrient functions, and their sources. | 9% | . |
| 2.02 | Use diet planning resources. | 2% | 1% |
| 2.03 | Summarize ways to meet special nutritional needs. | 6% | . |
| . | . | . | . |
| UNIT B | KITCHEN RESOURCE MANAGEMENT | 8% | 2% |
| 3.00 | Describe safety and sanitation practices. | 4% | . |
| 3.01 | Explain safety procedures. | 2% | . |
| 3.02 | Demonstrate sanitation practices. | 2% | 2% |
| 4.00 | Explain the organization and management of kitchens and resources. | 4% | . |
| 4.01 | Identify kitchen equipment. | 3% | . |
| 4.02 | Explain the organization of equipment in work centers. | 1% | . |
| . | . | . | . |
| UNIT C | FOOD PREPARATION | 29% | 33% |
| 5.00 | Use recipes. | 3% | 2% |
| 5.01 | Demonstrate measurement procedures, equivalents, and converstions. | 1% | . |
| 5.02 | Interpret recipe terminology and directions. | 2% | . |
| 6.00 | Demonstrate basic mixing procedures. | 7% | 8% |
| 6.01 | Prepare quick breads using the biscuit method. | 3% | 3% |
| 6.02 | Prepare quick breads using the muffin method | 1% | 2% |
| 6.03 | Prepare baked goods using the conventional/standard method. | 3% | 3% |
| 7.00 | Select and prepare pyramid foods. | 19% | 24% |
| 7.01 | Demonstrate selection and preparation of grain products. | 3% | 4% |
| 7.02 | Demonstrate selection and preparation of fruits. | 3% | 5% |
| 7.03 | Demonstrate selection and preparation of vegetables. | 3% | 4% |
| 7.04 | Deomstrate selection and preparation of dairy products. | 3% | 4% |
| 7.05 | Demonstrate selection and preparation of protein-based products. | 7% | 7% |
| . | . | . | . |
| UNIT D | MEAL MANAGEMENT | 3% | 1% |
| 8.00 | Manage resources. | 1% | 1% |
| 8.01 | Manage the food dollar | . | 1% |
| 8.02 | Explain work simplification principles. | 1% | . |
| 10.00 | Establish a dining atmosphere. | 2% | . |
| 10.02 | Set table appointments. | 1% | . |
| 10.03 | Recognize good manners. | 1% | . |