1.) Analyze national and international food production and distribution systems to determine the influence of each on the food supply.

2.) Explain how food choices and food production are influenced by psychological, social, cultural, nutritional, economical, global, environmental, geographical, and technological factors.

3.) Interpret legislation and regulations related to food production and consumption.

4.) Determine nutritional and fitness needs of individuals and families across the life span.

5.) Analyze nutritional standards in planning recipes and menus to meet nutritional needs of individuals across the life span.

6.) Evaluate the impact of diet fads, food addictions, and eating disorders on fitness and wellness.

7.) Describe the impact of daily food choices on health and wellness.

8.) Determine current trends and issues in health, wellness, and nutrition.

9.) Prepare a nutritious menu.

10.) Compare the cost and nutritive value of preparing food at home versus purchasing fast foods.

11.) Apply management principles when planning, purchasing, preparing, storing, and serving food.

12.) Judge the quality of prepared food.

13.) Demonstrate etiquette, manners, and proper table settings for various occasions.

14.) Analyze recipes and menus from other countries for nutritional values.

15.) Demonstrate food preparation techniques used in national and international cuisines.

16.) Demonstrate food preparation techniques required when preparing food for special occasions.

17.) Demonstrate a variety of creative food presentation techniques.

18.) Determine the impact of technology on food production, choices, and nutrition.

19.) Identify careers and entrepreneurial opportunities in the field of food and nutrition.