Career Technical Education (Pathways) Standards
Results
Showing 2611 - 2620 of 3818 Standards
Standard Identifier: CTE.HTR.A.7.1
Grade Range:
7-12
Industry Sector:
Hospitality, Tourism, and Recreation
Pathway:
Food Science, Dietetics, and Nutrition Pathway
Pathway Standard:
Explain the basic principles of managing and operating food service outreach programs.
Performance Indicator:
Identify the types of community-based and institutional programs that provide food and nutrition outreach services.
Explain the basic principles of managing and operating food service outreach programs.
Performance Indicator:
Identify the types of community-based and institutional programs that provide food and nutrition outreach services.
Standard Identifier: CTE.HTR.A.7.2
Grade Range:
7-12
Industry Sector:
Hospitality, Tourism, and Recreation
Pathway:
Food Science, Dietetics, and Nutrition Pathway
Pathway Standard:
Explain the basic principles of managing and operating food service outreach programs
Performance Indicator:
Summarize the factors that affect the management and operation of a food service outreach program.
Explain the basic principles of managing and operating food service outreach programs
Performance Indicator:
Summarize the factors that affect the management and operation of a food service outreach program.
Standard Identifier: CTE.HTR.A.7.3
Grade Range:
7-12
Industry Sector:
Hospitality, Tourism, and Recreation
Pathway:
Food Science, Dietetics, and Nutrition Pathway
Pathway Standard:
Explain the basic principles of managing and operating food service outreach programs.
Performance Indicator:
Explain the training needs of an effective food service outreach staff.
Explain the basic principles of managing and operating food service outreach programs.
Performance Indicator:
Explain the training needs of an effective food service outreach staff.
Standard Identifier: CTE.HTR.A.8.0
Grade Range:
7-12
Industry Sector:
Hospitality, Tourism, and Recreation
Pathway:
Food Science, Dietetics, and Nutrition Pathway
Pathway Standard:
Interpret the basic principles of chemistry and physics related to changes in foods and food products during preparation, processing, and preservation.
Interpret the basic principles of chemistry and physics related to changes in foods and food products during preparation, processing, and preservation.
Standard Identifier: CTE.HTR.A.8.1
Grade Range:
7-12
Industry Sector:
Hospitality, Tourism, and Recreation
Pathway:
Food Science, Dietetics, and Nutrition Pathway
Pathway Standard:
Interpret the basic principles of chemistry and physics related to changes in foods and food products during preparation, processing, and preservation.
Performance Indicator:
Recognize terminology, methods, and equipment used in the food science and technology industry.
Interpret the basic principles of chemistry and physics related to changes in foods and food products during preparation, processing, and preservation.
Performance Indicator:
Recognize terminology, methods, and equipment used in the food science and technology industry.
Standard Identifier: CTE.HTR.A.8.2
Grade Range:
7-12
Industry Sector:
Hospitality, Tourism, and Recreation
Pathway:
Food Science, Dietetics, and Nutrition Pathway
Pathway Standard:
Interpret the basic principles of chemistry and physics related to changes in foods and food products during preparation, processing, and preservation.
Performance Indicator:
Practice safe laboratory and equipment use and maintenance procedures.
Interpret the basic principles of chemistry and physics related to changes in foods and food products during preparation, processing, and preservation.
Performance Indicator:
Practice safe laboratory and equipment use and maintenance procedures.
Standard Identifier: CTE.HTR.A.8.3
Grade Range:
7-12
Industry Sector:
Hospitality, Tourism, and Recreation
Pathway:
Food Science, Dietetics, and Nutrition Pathway
Pathway Standard:
Interpret the basic principles of chemistry and physics related to changes in foods and food products during preparation, processing, and preservation.
Performance Indicator:
Understand important chemical and physical changes that occur during food preparation.
Interpret the basic principles of chemistry and physics related to changes in foods and food products during preparation, processing, and preservation.
Performance Indicator:
Understand important chemical and physical changes that occur during food preparation.
Standard Identifier: CTE.HTR.A.8.4
Grade Range:
7-12
Industry Sector:
Hospitality, Tourism, and Recreation
Pathway:
Food Science, Dietetics, and Nutrition Pathway
Pathway Standard:
Interpret the basic principles of chemistry and physics related to changes in foods and food products during preparation, processing, and preservation.
Performance Indicator:
Conduct scientific experiments using the scientific method.
Interpret the basic principles of chemistry and physics related to changes in foods and food products during preparation, processing, and preservation.
Performance Indicator:
Conduct scientific experiments using the scientific method.
Standard Identifier: CTE.HTR.A.8.5
Grade Range:
7-12
Industry Sector:
Hospitality, Tourism, and Recreation
Pathway:
Food Science, Dietetics, and Nutrition Pathway
Pathway Standard:
Interpret the basic principles of chemistry and physics related to changes in foods and food products during preparation, processing, and preservation.
Performance Indicator:
Document experiments and maintain laboratory records.
Interpret the basic principles of chemistry and physics related to changes in foods and food products during preparation, processing, and preservation.
Performance Indicator:
Document experiments and maintain laboratory records.
Standard Identifier: CTE.HTR.A.9.0
Grade Range:
7-12
Industry Sector:
Hospitality, Tourism, and Recreation
Pathway:
Food Science, Dietetics, and Nutrition Pathway
Pathway Standard:
Demonstrate an understanding of the basic principles of research and development, food analysis, and sensory evaluation in the field of food science and technology.
Demonstrate an understanding of the basic principles of research and development, food analysis, and sensory evaluation in the field of food science and technology.
Showing 2611 - 2620 of 3818 Standards
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