Career Technical Education (Pathways) Standards
Results
Showing 2631 - 2640 of 3818 Standards
Standard Identifier: CTE.HTR.B.1.3
Grade Range:
7-12
Industry Sector:
Hospitality, Tourism, and Recreation
Pathway:
Food Service and Hospitality Pathway
Pathway Standard:
Demonstrate an understanding of major aspects of the food service and hospitality industry and the role of the industry in local, state, national, and global economies.
Performance Indicator:
Explain the relationship between industry trends and local, state, national, and international economic trends.
Demonstrate an understanding of major aspects of the food service and hospitality industry and the role of the industry in local, state, national, and global economies.
Performance Indicator:
Explain the relationship between industry trends and local, state, national, and international economic trends.
Standard Identifier: CTE.HTR.B.1.4
Grade Range:
7-12
Industry Sector:
Hospitality, Tourism, and Recreation
Pathway:
Food Service and Hospitality Pathway
Pathway Standard:
Demonstrate an understanding of major aspects of the food service and hospitality industry and the role of the industry in local, state, national, and global economies.
Performance Indicator:
Research the advantages and disadvantages of the working conditions of various careers in the food service and hospitality industry.
Demonstrate an understanding of major aspects of the food service and hospitality industry and the role of the industry in local, state, national, and global economies.
Performance Indicator:
Research the advantages and disadvantages of the working conditions of various careers in the food service and hospitality industry.
Standard Identifier: CTE.HTR.B.10.0
Grade Range:
7-12
Industry Sector:
Hospitality, Tourism, and Recreation
Pathway:
Food Service and Hospitality Pathway
Pathway Standard:
Demonstrate and apply basic nutritional concepts in meal planning and food preparation.
Demonstrate and apply basic nutritional concepts in meal planning and food preparation.
Standard Identifier: CTE.HTR.B.10.1
Grade Range:
7-12
Industry Sector:
Hospitality, Tourism, and Recreation
Pathway:
Food Service and Hospitality Pathway
Pathway Standard:
Demonstrate and apply basic nutritional concepts in meal planning and food preparation.
Performance Indicator:
Apply basic nutritional principles and know how to use food preparation techniques that conserve nutrients.
Demonstrate and apply basic nutritional concepts in meal planning and food preparation.
Performance Indicator:
Apply basic nutritional principles and know how to use food preparation techniques that conserve nutrients.
Standard Identifier: CTE.HTR.B.10.2
Grade Range:
7-12
Industry Sector:
Hospitality, Tourism, and Recreation
Pathway:
Food Service and Hospitality Pathway
Pathway Standard:
Demonstrate and apply basic nutritional concepts in meal planning and food preparation.
Performance Indicator:
Interpret nutritional or ingredient information from food labels and fact sheets and analyze menu items to meet the dietary needs of individuals.
Demonstrate and apply basic nutritional concepts in meal planning and food preparation.
Performance Indicator:
Interpret nutritional or ingredient information from food labels and fact sheets and analyze menu items to meet the dietary needs of individuals.
Standard Identifier: CTE.HTR.B.10.3
Grade Range:
7-12
Industry Sector:
Hospitality, Tourism, and Recreation
Pathway:
Food Service and Hospitality Pathway
Pathway Standard:
Demonstrate and apply basic nutritional concepts in meal planning and food preparation.
Performance Indicator:
Create nutritious, creative, and profitable menus in accord with availability and demand.
Demonstrate and apply basic nutritional concepts in meal planning and food preparation.
Performance Indicator:
Create nutritious, creative, and profitable menus in accord with availability and demand.
Standard Identifier: CTE.HTR.B.11.0
Grade Range:
7-12
Industry Sector:
Hospitality, Tourism, and Recreation
Pathway:
Food Service and Hospitality Pathway
Pathway Standard:
Demonstrate an understanding of the basic processes of costing and cost analysis in food and beverage production and service.
Demonstrate an understanding of the basic processes of costing and cost analysis in food and beverage production and service.
Standard Identifier: CTE.HTR.B.11.1
Grade Range:
7-12
Industry Sector:
Hospitality, Tourism, and Recreation
Pathway:
Food Service and Hospitality Pathway
Pathway Standard:
Demonstrate an understanding of the basic processes of costing and cost analysis in food and beverage production and service.
Performance Indicator:
Understand the customer's perception of value and its relationship to profit and loss.
Demonstrate an understanding of the basic processes of costing and cost analysis in food and beverage production and service.
Performance Indicator:
Understand the customer's perception of value and its relationship to profit and loss.
Standard Identifier: CTE.HTR.B.11.2
Grade Range:
7-12
Industry Sector:
Hospitality, Tourism, and Recreation
Pathway:
Food Service and Hospitality Pathway
Pathway Standard:
Demonstrate an understanding of the basic processes of costing and cost analysis in food and beverage production and service.
Performance Indicator:
Understand the components of a profit and loss statement emphasizing food and labor costs.
Demonstrate an understanding of the basic processes of costing and cost analysis in food and beverage production and service.
Performance Indicator:
Understand the components of a profit and loss statement emphasizing food and labor costs.
Standard Identifier: CTE.HTR.B.11.3
Grade Range:
7-12
Industry Sector:
Hospitality, Tourism, and Recreation
Pathway:
Food Service and Hospitality Pathway
Pathway Standard:
Demonstrate an understanding of the basic processes of costing and cost analysis in food and beverage production and service.
Performance Indicator:
Utilize the practices of reduce, reuse, and recycle to maximize profits.
Demonstrate an understanding of the basic processes of costing and cost analysis in food and beverage production and service.
Performance Indicator:
Utilize the practices of reduce, reuse, and recycle to maximize profits.
Showing 2631 - 2640 of 3818 Standards
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