Career Technical Education (Pathways) Standards
Results
Showing 2651 - 2660 of 3818 Standards
Standard Identifier: CTE.HTR.B.2.0
Grade Range:
7-12
Industry Sector:
Hospitality, Tourism, and Recreation
Pathway:
Food Service and Hospitality Pathway
Pathway Standard:
Demonstrate the basics of safe work habits, security, and emergency procedures required in food service and hospitality establishments.
Demonstrate the basics of safe work habits, security, and emergency procedures required in food service and hospitality establishments.
Standard Identifier: CTE.HTR.B.2.1
Grade Range:
7-12
Industry Sector:
Hospitality, Tourism, and Recreation
Pathway:
Food Service and Hospitality Pathway
Pathway Standard:
Demonstrate the basics of safe work habits, security, and emergency procedures required in food service and hospitality establishments.
Performance Indicator:
Identify the causes, prevention, and treatment of common accidents and the reporting procedures involved.
Demonstrate the basics of safe work habits, security, and emergency procedures required in food service and hospitality establishments.
Performance Indicator:
Identify the causes, prevention, and treatment of common accidents and the reporting procedures involved.
Standard Identifier: CTE.HTR.B.2.2
Grade Range:
7-12
Industry Sector:
Hospitality, Tourism, and Recreation
Pathway:
Food Service and Hospitality Pathway
Pathway Standard:
Demonstrate the basics of safe work habits, security, and emergency procedures required in food service and hospitality establishments.
Performance Indicator:
Practice the basic procedures for the safety of employees and guests, including the procedures for emergency situations.
Demonstrate the basics of safe work habits, security, and emergency procedures required in food service and hospitality establishments.
Performance Indicator:
Practice the basic procedures for the safety of employees and guests, including the procedures for emergency situations.
Standard Identifier: CTE.HTR.B.2.3
Grade Range:
7-12
Industry Sector:
Hospitality, Tourism, and Recreation
Pathway:
Food Service and Hospitality Pathway
Pathway Standard:
Demonstrate the basics of safe work habits, security, and emergency procedures required in food service and hospitality establishments.
Performance Indicator:
Understand the role of the California Occupational Safety and Health Administration, the Environmental Protection Agency, and other agencies in regulating practices in the food service and hospitality industry.
Demonstrate the basics of safe work habits, security, and emergency procedures required in food service and hospitality establishments.
Performance Indicator:
Understand the role of the California Occupational Safety and Health Administration, the Environmental Protection Agency, and other agencies in regulating practices in the food service and hospitality industry.
Standard Identifier: CTE.HTR.B.2.4
Grade Range:
7-12
Industry Sector:
Hospitality, Tourism, and Recreation
Pathway:
Food Service and Hospitality Pathway
Pathway Standard:
Demonstrate the basics of safe work habits, security, and emergency procedures required in food service and hospitality establishments.
Performance Indicator:
Understand the source and purpose of information in the Material Safety Data Sheets (MSDS) and know the proper use of personal protective equipment (PPE).
Demonstrate the basics of safe work habits, security, and emergency procedures required in food service and hospitality establishments.
Performance Indicator:
Understand the source and purpose of information in the Material Safety Data Sheets (MSDS) and know the proper use of personal protective equipment (PPE).
Standard Identifier: CTE.HTR.B.3.0
Grade Range:
7-12
Industry Sector:
Hospitality, Tourism, and Recreation
Pathway:
Food Service and Hospitality Pathway
Pathway Standard:
Interpret the basic principles of sanitation and safe food handling.
Interpret the basic principles of sanitation and safe food handling.
Standard Identifier: CTE.HTR.B.3.1
Grade Range:
7-12
Industry Sector:
Hospitality, Tourism, and Recreation
Pathway:
Food Service and Hospitality Pathway
Pathway Standard:
Interpret the basic principles of sanitation and safe food handling.
Performance Indicator:
Employ the standards of personal grooming and hygiene required by local, state, and federal health and safety codes.
Interpret the basic principles of sanitation and safe food handling.
Performance Indicator:
Employ the standards of personal grooming and hygiene required by local, state, and federal health and safety codes.
Standard Identifier: CTE.HTR.B.3.2
Grade Range:
7-12
Industry Sector:
Hospitality, Tourism, and Recreation
Pathway:
Food Service and Hospitality Pathway
Pathway Standard:
Interpret the basic principles of sanitation and safe food handling.
Performance Indicator:
Understand basic local, state, and federal sanitation regulations as they pertain to food production and service.
Interpret the basic principles of sanitation and safe food handling.
Performance Indicator:
Understand basic local, state, and federal sanitation regulations as they pertain to food production and service.
Standard Identifier: CTE.HTR.B.3.3
Grade Range:
7-12
Industry Sector:
Hospitality, Tourism, and Recreation
Pathway:
Food Service and Hospitality Pathway
Pathway Standard:
Interpret the basic principles of sanitation and safe food handling.
Performance Indicator:
Explain the types of food contamination, the potential causes, including cross contamination, and methods of prevention.
Interpret the basic principles of sanitation and safe food handling.
Performance Indicator:
Explain the types of food contamination, the potential causes, including cross contamination, and methods of prevention.
Standard Identifier: CTE.HTR.B.3.4
Grade Range:
7-12
Industry Sector:
Hospitality, Tourism, and Recreation
Pathway:
Food Service and Hospitality Pathway
Pathway Standard:
Interpret the basic principles of sanitation and safe food handling.
Performance Indicator:
Practice safe and sanitary procedures in all food handling, including food receiving, storage, production, service, and cleanup.
Interpret the basic principles of sanitation and safe food handling.
Performance Indicator:
Practice safe and sanitary procedures in all food handling, including food receiving, storage, production, service, and cleanup.
Showing 2651 - 2660 of 3818 Standards
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