Search the Standards
Results
Showing 951 - 960 of 1657 Standards
Standard Identifier: CTE.HTR.A.10.1
Grade Range:
7-12
Content Area:
Career Technical Education – Pathways
Category:
Hospitality, Tourism, and Recreation
Pathway Standard:
Describe the fundamental concepts of marketing and public relations used in the dissemination of information about food science, dietetics, and nutrition.
Performance Indicator:
Explain the differences between public relations, advertising, and provision of accurate information to consumers.
Describe the fundamental concepts of marketing and public relations used in the dissemination of information about food science, dietetics, and nutrition.
Performance Indicator:
Explain the differences between public relations, advertising, and provision of accurate information to consumers.
Standard Identifier: CTE.HTR.A.10.2
Grade Range:
7-12
Content Area:
Career Technical Education – Pathways
Category:
Hospitality, Tourism, and Recreation
Pathway Standard:
Describe the fundamental concepts of marketing and public relations used in the dissemination of information about food science, dietetics, and nutrition.
Performance Indicator:
Understand the methods and importance of communicating accurate information to consumers about nutrition, food safety, and food products.
Describe the fundamental concepts of marketing and public relations used in the dissemination of information about food science, dietetics, and nutrition.
Performance Indicator:
Understand the methods and importance of communicating accurate information to consumers about nutrition, food safety, and food products.
Standard Identifier: CTE.HTR.A.10.3
Grade Range:
7-12
Content Area:
Career Technical Education – Pathways
Category:
Hospitality, Tourism, and Recreation
Pathway Standard:
Describe the fundamental concepts of marketing and public relations used in the dissemination of information about food science, dietetics, and nutrition.
Performance Indicator:
Evaluate the psychological effects of market branding, subliminal messages, and advertising on consumer choices.
Describe the fundamental concepts of marketing and public relations used in the dissemination of information about food science, dietetics, and nutrition.
Performance Indicator:
Evaluate the psychological effects of market branding, subliminal messages, and advertising on consumer choices.
Standard Identifier: CTE.HTR.A.10.4
Grade Range:
7-12
Content Area:
Career Technical Education – Pathways
Category:
Hospitality, Tourism, and Recreation
Pathway Standard:
Describe the fundamental concepts of marketing and public relations used in the dissemination of information about food science, dietetics, and nutrition.
Performance Indicator:
Explain the use of technical reports in preparing and disseminating information.
Describe the fundamental concepts of marketing and public relations used in the dissemination of information about food science, dietetics, and nutrition.
Performance Indicator:
Explain the use of technical reports in preparing and disseminating information.
Standard Identifier: CTE.HTR.A.10.5
Grade Range:
7-12
Content Area:
Career Technical Education – Pathways
Category:
Hospitality, Tourism, and Recreation
Pathway Standard:
Describe the fundamental concepts of marketing and public relations used in the dissemination of information about food science, dietetics, and nutrition.
Performance Indicator:
Compare and contrast the influence of consumer trends and expectations on product development and marketing.
Describe the fundamental concepts of marketing and public relations used in the dissemination of information about food science, dietetics, and nutrition.
Performance Indicator:
Compare and contrast the influence of consumer trends and expectations on product development and marketing.
Standard Identifier: CTE.HTR.A.2.2
Grade Range:
7-12
Content Area:
Career Technical Education – Pathways
Category:
Hospitality, Tourism, and Recreation
Pathway Standard:
Identify important workforce and organizational management concepts.
Performance Indicator:
Explain the differences and importance of the main elements in day-to-day operational procedures at various types of food-related facilities.
Identify important workforce and organizational management concepts.
Performance Indicator:
Explain the differences and importance of the main elements in day-to-day operational procedures at various types of food-related facilities.
Standard Identifier: CTE.HTR.A.3.1
Grade Range:
7-12
Content Area:
Career Technical Education – Pathways
Category:
Hospitality, Tourism, and Recreation
Pathway Standard:
Recognize the relationship of basic nutritional principles and concepts to the physical and emotional well-being of individuals.
Performance Indicator:
Practice industry-recommended standards for personal grooming and hygiene.
Recognize the relationship of basic nutritional principles and concepts to the physical and emotional well-being of individuals.
Performance Indicator:
Practice industry-recommended standards for personal grooming and hygiene.
Standard Identifier: CTE.HTR.A.3.2
Grade Range:
7-12
Content Area:
Career Technical Education – Pathways
Category:
Hospitality, Tourism, and Recreation
Pathway Standard:
Recognize the relationship of basic nutritional principles and concepts to the physical and emotional well-being of individuals.
Performance Indicator:
Interpret safe and sanitary food-handling procedures as set forth by local, state, and federal health and safety codes, including reporting and dealing with violations of the food safety code.
Recognize the relationship of basic nutritional principles and concepts to the physical and emotional well-being of individuals.
Performance Indicator:
Interpret safe and sanitary food-handling procedures as set forth by local, state, and federal health and safety codes, including reporting and dealing with violations of the food safety code.
Standard Identifier: CTE.HTR.A.3.3
Grade Range:
7-12
Content Area:
Career Technical Education – Pathways
Category:
Hospitality, Tourism, and Recreation
Pathway Standard:
Recognize the relationship of basic nutritional principles and concepts to the physical and emotional well-being of individuals.
Performance Indicator:
Produce a product that integrates the use of procedures for preventing the spread of food-borne pathogens and illness, allergens, cross-contacts, and contaminants.
Recognize the relationship of basic nutritional principles and concepts to the physical and emotional well-being of individuals.
Performance Indicator:
Produce a product that integrates the use of procedures for preventing the spread of food-borne pathogens and illness, allergens, cross-contacts, and contaminants.
Standard Identifier: CTE.HTR.A.4,4
Grade Range:
7-12
Content Area:
Career Technical Education – Pathways
Category:
Hospitality, Tourism, and Recreation
Pathway Standard:
Recognize the relationship of basic nutritional principles and concepts to the physical and emotional well-being of individuals.
Performance Indicator:
Formulate recommended diets for different dietary and health needs.
Recognize the relationship of basic nutritional principles and concepts to the physical and emotional well-being of individuals.
Performance Indicator:
Formulate recommended diets for different dietary and health needs.
Showing 951 - 960 of 1657 Standards
Questions: Curriculum Frameworks and Instructional Resources Division |
CFIRD@cde.ca.gov | 916-319-0881