CTE.HTR.B.7.2 (Career Technical Education – Pathways)
Standard Identifier:
CTE.HTR.B.7.2
Content Area:
Career Technical Education – Pathways
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.
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