Standard set
Grade 11 - Culinary Arts
Standards
Showing 59 of 59 standards.
A
Culinary Arts 11
B
Curricular Competency
C
Content
1
Big Ideas
2
Applied Design
3
Understanding context
4
Defining
5
Ideating
6
Prototyping
7
Testing
8
Making
9
Sharing
10
Applied Skills
11
Applied Technologies
a
Service and creativity inform the culinary arts.
b
Cuisine design interests require the evaluation and refinement of culinary principles and practices.
c
Tools and technologies can be adapted for specific purposes.
a
Identify the clientele and type of service, and apply to service procedures
a
Demonstrate the tasks involved in replicating a recipe
b
Prioritize the steps needed to complete a task
c
Sequence the steps needed to safely organize the workspace and select tools and equipment
d
Anticipate and/or address challenges
e
Examine and consider the physical capabilities and limitations of the teaching kitchen
a
Examine how culinary decisions impact social, ethical, and sustainability considerations
b
Analyze recipes and assess comprehension level
c
Identify and apply existing, new, and emerging culinary tools, technologies, and systems for a given task
a
Identify, critique, and use a variety of sources of inspiration and information
b
Select appropriate recipes, techniques, and procedures for desired outcome
c
Analyze ingredients and materials for effective use and potential for reuse, recycling, and biodegradability
d
Make changes to tools, ingredients, and procedures to create and refine a given culinary task or process
a
Identify and communicate with sources of feedback
b
Use an appropriate test to determine the success of a standard recipe, technique, or skill
c
Apply testing results and critiques to make appropriate changes
a
Identify and use appropriate tools, technologies, materials, processes, and time needed for production
b
Explore artistic elements of the culinary arts during creation
c
Use materials in ways that minimize waste
d
Demonstrate appropriate skills, methodology, and food safety practices needed to successfully replicate a recipe
e
Demonstrate correct and safe operation of culinary equipment
a
Explore how and with whom to share or promote culinary products and creativity
b
Critically reflect on the success of their culinary task and/or process and describe how it may be improved
c
Demonstrate and assess their ability to work effectively both individually and collaboratively, including their ability to share and maintain an efficient co-operative workspace
a
Apply best practices of culinary professionalism and safety procedures for themselves, co-workers, and users in the teaching kitchen
b
Demonstrate and assess their cookery, creativity, and service skills and skill levels
c
Develop and enact specific plans to refine existing skills or learn new skills
a
Choose, adapt, and if necessary learn more about appropriate tools and technologies to use for culinary tasks
b
Evaluate impacts, including unintended negative consequences, of choices made about technology use
c
Analyze and evaluate how land, natural resources, and culture influence the development and use of culinary ingredients, tools, and technologies
a
culinary best practices
b
principles of cooking methodology
c
diverse cuisine, and the ethics of cultural appropriation
d
artistic elements of the culinary arts
e
identification and selection of suitable culinary ingredients for a specific recipe and/or cooking method
f
anatomy and preparation of meat, poultry, and seafood
g
dietary restrictions and food allergies, and strategies to address them
h
safety in the teaching kitchen, including the nature of pathogens associated with foodborne illness and prevention strategies
i
operational procedures for kitchen tools and equipment
j
literacy related to culinary recipes and procedures, including conversions
k
B.C. agricultural practices
l
ethical, social, and environmental considerations related to commercial waste management and recycling
Framework metadata
- License
- CC BY 4.0 US