STANDARD 1.0 APPLY SANITATION PROCEDURES
1.1  Define the concept of HACCP (Hazard Analysis Critical Control Point)
1.2  Identify major reasons for and recognize signs of food spoilage and contamination
1.3  Identify the most common foodborne illnesses
1.4  Demonstrate good personal hygiene, proper dress code, and personal health practices
1.5  Describe cross‐contamination and use of acceptable procedures when preparing and storing foods that require time/temperature control for safety (TCS)
1.6  Delineate the requirements for proper receiving and storage of raw and prepared foods
1.7  Identify proper waste disposal methods and recycling of materials
1.8  Recognize, treat, and prevent signs of insect, rodent, and pest infiltration
1.9  Identify regulatory agencies governing sanitation and safety in food service operations
1.10  Define a temperature danger zone for food safety and sanitation
1.11  Identify minimum internal cooking temperatures
1.12  Define methods for the growth of microorganisms (FATTOM)
1.13  Maintain appropriate temperature and placement of products in refrigeration equipment

STANDARD 2.0 APPLY SAFETY PROCEDURES
2.1  Identify current types of and the proper use and storage for cleaners and sanitizers
2.2  Define and explain the purpose of Safety Data Sheets (SDS)
2.3  Identify appropriate emergency procedures for common kitchen and dining room injuries
2.4  Define types and appropriate uses for fire extinguishers found in the food service area
2.5  Identify safety precautions for common workplace accidents and injuries, including OSHA regulations
2.6  Describe an emergency/evacuation plan for food service operations

STANDARD 3.0 APPLY BASIC NUTRITIONAL CONCEPTS
3.1  Identify food groups in the current USDA nutritional guidelines
3.2  Specify primary functions and sources for the six nutrient groups
3.3  Identify cooking and storage practices for maximum retention of nutrient groups
3.4  Investigate common food allergies and appropriate substitutions
3.5  Characterize common nutritional considerations (e.g., vegan/vegetarianism, restricted diets, and caloric intake)

STANDARD 4.0 INTERPRET RECIPES
4.1  Define common culinary recipe terminology
4.2  Identify the four major components of a recipe
4.3  Read, follow, and execute a recipe
4.4  Use proper scaling and measurement techniques
4.5  Identify and demonstrate mixing methods (e.g., stir, mix, cream, fold, and blend)
4.6  Identify menu styles (e.g., A la Carte, Prix Fixe, Table d’hôte, and Du Jour)
4.7  Plan a menu

STANDARD 5.0 USE SMALL COMMERCIAL EQUIPMENT AND SMALLWARES
5.1  Describe the proper use and maintenance of different knives
5.2  Demonstrate proper and safe use of smallwares
5.3  Identify and demonstrate the selection of equipment and smallware for specific applications
5.4  Describe procedures for the care and maintenance of commercial equipment and small wares

STANDARD 6.0 USE LARGE COMMERCIAL GRADE EQUIPMENT
6.1  Identify and operate different types of ovens, ranges, stoves, grills, and flattops
6.2  Identify and use types of refrigerator and freezer equipment
6.3  Demonstrate the selection of large commercial equipment for specific applications
6.4  Identify procedures for the care and maintenance of large culinary and baking equipment

STANDARD 7.0 INTERPRET FOOD PREPARATION TECHNIQUES
7.1  Identify and demonstrate standardized knife cuts
7.2  Define, implement, and practice Mise en Place
7.3  Identify common spices and herbs and guidelines for using them
7.4  Identify oils and vinegars and their uses
7.5  Identify various categories of dressings and salads
7.6  Identify various marinades, brines, and rubs
7.7  Identify dry heat, moist heat, and combination cooking methods

STANDARD 8.0 PREPARE HOT FOODS
8.1  Identify and prepare various meats, seafood, and poultry
8.2  Identify and prepare various stock, soups, and sauces
8.3  Identify and prepare various fruits, vegetables, starches, and grains
8.4  Identify and prepare breakfast meats, eggs, grains, and batter products
8.5  Demonstrate traditional and contemporary food presentation techniques

STANDARD 9.0 APPY BASIC PRINCIPLES OF GARDE MANGER
9.1  Identify tools and equipment used in garde manger preparation
9.2  Demonstrate basic garnish techniques
9.3  Demonstrate fundamental skills in preparing soups, salads, sauces, dressings, marinades, relishes, sandwiches, canapés, hors d’oeuvres, cheese, and sausages
9.4  Identify food presentation techniques for banquet events

STANDARD 10.0 PREPARE BAKERY AND PASTRY PRODUCTS
10.1  Define common baking terms, methods, and techniques
10.2  Identify and describe the functions of baking ingredients and leavening methods
10.3  Demonstrate techniques for preparing yeast breads
10.4  Demonstrate techniques for preparing quick breads
10.5  Demonstrate techniques for preparing pastry and baking goods
10.6  Identify types of finishing products and presentation techniques (e.g., icing, whipped cream, and chocolate)