[HUM] HU02 (9-12) 14 :
14 ) Use sensory methods to evaluate food products.
[ELA2015] (10) 24 :
24 ) Produce clear and coherent writing in which the development, organization, and style are appropriate to task, purpose, and audience. (Grade-specific expectations for writing types are defined in standards 21-23 above.) [W.9-10.4]
[HUM] ED06 (9-12) 11 :
11 ) Apply management principles when planning, purchasing, preparing, storing, and serving food.
[HUM] HU02 (9-12) 10 :
10 ) Recognize the principles and procedures of the Hazard Analysis Critical Control Point (HACCP) for food handling and processing.
[HUM] ED06 (9-12) 15 :
15 ) Demonstrate food preparation techniques used in national and international cuisines.
[HUM] HU02 (9-12) 6 :
6 ) Evaluate various types of menus used in meal planning.
Examples: cycle, nonselective, selective, single use