Career Technical Education (Pathways) Standards
Results
Showing 2681 - 2690 of 3818 Standards
Standard Identifier: CTE.HTR.B.6.5
Grade Range:
7-12
Industry Sector:
Hospitality, Tourism, and Recreation
Pathway:
Food Service and Hospitality Pathway
Pathway Standard:
Illustrate and apply the basics of baking, pastry, and dessert preparation and safety and sanitation in professional and institutional kitchens.
Performance Indicator:
Evaluate the qualities and properties of food items and ingredients used in food preparation.
Illustrate and apply the basics of baking, pastry, and dessert preparation and safety and sanitation in professional and institutional kitchens.
Performance Indicator:
Evaluate the qualities and properties of food items and ingredients used in food preparation.
Standard Identifier: CTE.HTR.B.6.6
Grade Range:
7-12
Industry Sector:
Hospitality, Tourism, and Recreation
Pathway:
Food Service and Hospitality Pathway
Pathway Standard:
Illustrate and apply the basics of baking, pastry, and dessert preparation and safety and sanitation in professional and institutional kitchens.
Performance Indicator:
Design plating techniques, including accurate portioning and aesthetic presentation skills.
Illustrate and apply the basics of baking, pastry, and dessert preparation and safety and sanitation in professional and institutional kitchens.
Performance Indicator:
Design plating techniques, including accurate portioning and aesthetic presentation skills.
Standard Identifier: CTE.HTR.B.6.7
Grade Range:
7-12
Industry Sector:
Hospitality, Tourism, and Recreation
Pathway:
Food Service and Hospitality Pathway
Pathway Standard:
Illustrate and apply the basics of baking, pastry, and dessert preparation and safety and sanitation in professional and institutional kitchens.
Performance Indicator:
Develop a food preparation plan using forecasting and cross-utilization of products to maximize profit and eliminate waste.
Illustrate and apply the basics of baking, pastry, and dessert preparation and safety and sanitation in professional and institutional kitchens.
Performance Indicator:
Develop a food preparation plan using forecasting and cross-utilization of products to maximize profit and eliminate waste.
Standard Identifier: CTE.HTR.B.7.1
Grade Range:
7-12
Industry Sector:
Hospitality, Tourism, and Recreation
Pathway:
Food Service and Hospitality Pathway
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, serving, and storing baked goods, pastries, and desserts.
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, serving, and storing baked goods, pastries, and desserts.
Standard Identifier: CTE.HTR.B.7.2
Grade Range:
7-12
Industry Sector:
Hospitality, Tourism, and Recreation
Pathway:
Food Service and Hospitality Pathway
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 the ingredients, equipment, tools, and supplies unique to baking and pastry production.
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 the ingredients, equipment, tools, and supplies unique to baking and pastry production.
Standard Identifier: CTE.HTR.B.7.3
Grade Range:
7-12
Industry Sector:
Hospitality, Tourism, and Recreation
Pathway:
Food Service and Hospitality Pathway
Pathway Standard:
Illustrate and apply the basics of baking, pastry, and dessert preparation and safety and sanitation in professional and institutional kitchens.
Performance Indicator:
Produce baked goods, pastries, and desserts by using the correct terminology, food safety, techniques, procedures, and various finishing techniques.
Illustrate and apply the basics of baking, pastry, and dessert preparation and safety and sanitation in professional and institutional kitchens.
Performance Indicator:
Produce baked goods, pastries, and desserts by using the correct terminology, food safety, techniques, procedures, and various finishing techniques.
Standard Identifier: CTE.HTR.B.7.4
Grade Range:
7-12
Industry Sector:
Hospitality, Tourism, and Recreation
Pathway:
Food Service and Hospitality Pathway
Pathway Standard:
Illustrate and apply the basics of baking, pastry, and dessert preparation and safety and sanitation in professional and institutional kitchens.
Performance Indicator:
Evaluate the qualities and properties of food items and ingredients used for baked goods, pastries, and desserts.
Illustrate and apply the basics of baking, pastry, and dessert preparation and safety and sanitation in professional and institutional kitchens.
Performance Indicator:
Evaluate the qualities and properties of food items and ingredients used for baked goods, pastries, and desserts.
Standard Identifier: CTE.HTR.B.7.5
Grade Range:
7-12
Industry Sector:
Hospitality, Tourism, and Recreation
Pathway:
Food Service and Hospitality Pathway
Pathway Standard:
Illustrate and apply the basics of baking, pastry, and dessert preparation and safety and sanitation in professional and institutional kitchens.
Performance Indicator:
Understand packaging and merchandising techniques to feature seasonal and standard bakery products.
Illustrate and apply the basics of baking, pastry, and dessert preparation and safety and sanitation in professional and institutional kitchens.
Performance Indicator:
Understand packaging and merchandising techniques to feature seasonal and standard bakery products.
Standard Identifier: CTE.HTR.B.7.6
Grade Range:
7-12
Industry Sector:
Hospitality, Tourism, and Recreation
Pathway:
Food Service and Hospitality Pathway
Pathway Standard:
Illustrate and apply the basics of baking, pastry, and dessert preparation and safety and sanitation in professional and institutional kitchens.
Performance Indicator:
Develop a plan using forecasting and cross-utilization of products to maximize profit and eliminate waste.
Illustrate and apply the basics of baking, pastry, and dessert preparation and safety and sanitation in professional and institutional kitchens.
Performance Indicator:
Develop a plan using forecasting and cross-utilization of products to maximize profit and eliminate waste.
Standard Identifier: CTE.HTR.B.8.0
Grade Range:
7-12
Industry Sector:
Hospitality, Tourism, and Recreation
Pathway:
Food Service and Hospitality Pathway
Pathway Standard:
Apply the knowledge and skills essential for effective customer service.
Apply the knowledge and skills essential for effective customer service.
Showing 2681 - 2690 of 3818 Standards
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