Search the California Content Standards

Pathway Standard:
Demonstrate an understanding of the basics of systems operations and the importance of maintaining facilities, equipment, tools, and supplies.

Performance Indicator:
Recognize the types of materials and supplies used in the maintenance of facilities, including the identification of the hazardous environmental and physical properties of chemicals and the use of Material Safety Data Sheets (MSDS).

Pathway Standard:
Demonstrate an understanding of the basics of systems operations and the importance of maintaining facilities, equipment, tools, and supplies.

Performance Indicator:
Practice the procedures for maintaining inventories: ordering food, equipment, and supplies; and storing and restocking supplies.

Pathway Standard:
Demonstrate an understanding of the basics of systems operations and the importance of maintaining facilities, equipment, tools, and supplies.

Performance Indicator:
Understand the relationship between facilities management and profit and loss, including the costs of resource consumption, breakage, theft, supplies use, and decisions for repairs or replacement.

Pathway Standard:
Demonstrate an understanding of the basics of systems operations and the importance of maintaining facilities, equipment, tools, and supplies.

Performance Indicator:
Understand how various departments in a food service facility contribute to the economic success of a business.

Pathway Standard:
Demonstrate an understanding of the basics of systems operations and the importance of maintaining facilities, equipment, tools, and supplies.

Performance Indicator:
Prioritize tasks and plan work schedules based on budget and personnel.

Pathway Standard:
Illustrate and apply the basics of food preparation and safety and sanitation in professional and institutional kitchens.

Pathway Standard:
Illustrate and apply the basics of baking, pastry, and dessert preparation and safety and sanitation in professional and institutional kitchens.

Performance Indicator:
Use, maintain, and store the tools, utensils, equipment, and appliances safely and appropriately for preparing a variety of food items.

Pathway Standard:
Illustrate and apply the basics of baking, pastry, and dessert preparation and safety and sanitation in professional and institutional kitchens.

Performance Indicator:
Apply the principle of mise en place, including the placement and order of use of ingredients, equipment, tools, and supplies.

Pathway Standard:
Illustrate and apply the basics of baking, pastry, and dessert preparation and safety and sanitation in professional and institutional kitchens.

Performance Indicator:
Prepare food by using the correct terminology, food safety, techniques, and procedures specified in recipes and formulas.

Pathway Standard:
Illustrate and apply the basics of baking, pastry, and dessert preparation and safety and sanitation in professional and institutional kitchens.

Performance Indicator:
Plan and follow a food production schedule, including timing and prioritizing of tasks and activities.