Career Technical Education (Pathways) Standards
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Showing 2661 - 2670 of 3818 Standards
Standard Identifier: CTE.HTR.B.3.5
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 the essential principles of Hazard Analysis Critical Control Points, including the use of flowcharts.
Interpret the basic principles of sanitation and safe food handling.
Performance Indicator:
Understand the essential principles of Hazard Analysis Critical Control Points, including the use of flowcharts.
Standard Identifier: CTE.HTR.B.3.6
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 the purpose and process of required industry certification (e.g., ServSafe, California Food Handlers Card).
Interpret the basic principles of sanitation and safe food handling.
Performance Indicator:
Understand the purpose and process of required industry certification (e.g., ServSafe, California Food Handlers Card).
Standard Identifier: CTE.HTR.B.4.0
Grade Range:
7-12
Industry Sector:
Hospitality, Tourism, and Recreation
Pathway:
Food Service and Hospitality Pathway
Pathway Standard:
Analyze the basics of food service and hospitality management.
Analyze the basics of food service and hospitality management.
Standard Identifier: CTE.HTR.B.4.1
Grade Range:
7-12
Industry Sector:
Hospitality, Tourism, and Recreation
Pathway:
Food Service and Hospitality Pathway
Pathway Standard:
Analyze the basics of food service and hospitality management.
Performance Indicator:
Understand the responsibilities of management, such as ensuring safe work practices and conditions and complying with important laws and regulations that affect employment, such as wage and hour laws, tenant status, and accommodation of minors.
Analyze the basics of food service and hospitality management.
Performance Indicator:
Understand the responsibilities of management, such as ensuring safe work practices and conditions and complying with important laws and regulations that affect employment, such as wage and hour laws, tenant status, and accommodation of minors.
Standard Identifier: CTE.HTR.B.4.2
Grade Range:
7-12
Industry Sector:
Hospitality, Tourism, and Recreation
Pathway:
Food Service and Hospitality Pathway
Pathway Standard:
Analyze the basics of food service and hospitality management.
Performance Indicator:
Understand the importance of specific human resource practices and procedures that address workplace diversity, harassment, personal safety, and discrimination.
Analyze the basics of food service and hospitality management.
Performance Indicator:
Understand the importance of specific human resource practices and procedures that address workplace diversity, harassment, personal safety, and discrimination.
Standard Identifier: CTE.HTR.B.4.3
Grade Range:
7-12
Industry Sector:
Hospitality, Tourism, and Recreation
Pathway:
Food Service and Hospitality Pathway
Pathway Standard:
Analyze the basics of food service and hospitality management.
Performance Indicator:
Interpret the differences in goals and organizational management of various food service businesses.
Analyze the basics of food service and hospitality management.
Performance Indicator:
Interpret the differences in goals and organizational management of various food service businesses.
Standard Identifier: CTE.HTR.B.4.4
Grade Range:
7-12
Industry Sector:
Hospitality, Tourism, and Recreation
Pathway:
Food Service and Hospitality Pathway
Pathway Standard:
Analyze the basics of food service and hospitality management.
Performance Indicator:
Understand the relationship of effective management and business procedures to important outcomes, such as profitability, productivity, workplace atmosphere, consumer and guest satisfaction, and business growth.
Analyze the basics of food service and hospitality management.
Performance Indicator:
Understand the relationship of effective management and business procedures to important outcomes, such as profitability, productivity, workplace atmosphere, consumer and guest satisfaction, and business growth.
Standard Identifier: CTE.HTR.B.4.5
Grade Range:
7-12
Industry Sector:
Hospitality, Tourism, and Recreation
Pathway:
Food Service and Hospitality Pathway
Pathway Standard:
Analyze the basics of food service and hospitality management.
Performance Indicator:
Design and interpret business plans including: the mission, vision, target market, location, financing, and the community and ecological context of the business.
Analyze the basics of food service and hospitality management.
Performance Indicator:
Design and interpret business plans including: the mission, vision, target market, location, financing, and the community and ecological context of the business.
Standard Identifier: CTE.HTR.B.5.0
Grade Range:
7-12
Industry Sector:
Hospitality, Tourism, and Recreation
Pathway:
Food Service and Hospitality Pathway
Pathway Standard:
Demonstrate an understanding of the basics of systems operations and the importance of maintaining facilities, equipment, tools, and supplies.
Demonstrate an understanding of the basics of systems operations and the importance of maintaining facilities, equipment, tools, and supplies.
Standard Identifier: CTE.HTR.B.5.1
Grade Range:
7-12
Industry Sector:
Hospitality, Tourism, and Recreation
Pathway:
Food Service and Hospitality Pathway
Pathway Standard:
Demonstrate an understanding of the basics of systems operations and the importance of maintaining facilities, equipment, tools, and supplies.
Performance Indicator:
Apply the procedures for cleaning and maintaining facilities and equipment and the importance of preventive maintenance and the use of nontoxic and less toxic materials.
Demonstrate an understanding of the basics of systems operations and the importance of maintaining facilities, equipment, tools, and supplies.
Performance Indicator:
Apply the procedures for cleaning and maintaining facilities and equipment and the importance of preventive maintenance and the use of nontoxic and less toxic materials.
Showing 2661 - 2670 of 3818 Standards
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