- Prerequisite Course(s): None
- High School Credit = 1/2 credit per semester (Postsecondary credit = 0)
- This course will be offered: every year
- Pathway (Optional): Restaurants and Food/Beverage Services
- Career Cluster Area: Hospitality & Tourism
- Source of Occupational Skills Standards: Alaska Family and Consumer Science (AKFCS)
- Eligibility for Nationally Recognized Skill Certificate(s)/State License? No
- Tech Prep: No
- Is this course brokered through another institution or agency? No
- Course Description: This course is designed for students who are interested in learning how to cook. The course includes simple food preparation techniques and recipes.
- Content Headings/Topics
- Nutrition
- Food safety and sanitation
- Recipe skills
- Cooking methods
- Mealtime etiquette
- Meal planning
- Food purchasing
- Food preparation
- Careers in food and nutrition
| Performance Standards (Learner Outcomes) | Specific Occupational Skills Standards | Alaska Reading, Writing, Math, Science Performance Standards | Alaska Content Standards | Alaska Employability Standards | Alaska Cultural Standards | All Aspects of Industry | Assessments |
|---|---|---|---|---|---|---|---|
| 1. Research the relationship of nutrition and wellness to individual health. | AKFCS C6 | R4.10 | HL B | C3 | Planning | Oral Report | |
| 2. Appraise sources of food and nutrition information, including food labels. | AKFCS C8 | HL A | B3 | Management | Pre / Post Test | ||
| 3. Model safe practices in the kitchen. | AKFCS E8 | HL A | A6 | C3 | Health / Safety | Lab Assignment | |
| 4. Demonstrate practices that promote safe food handling. | AKFCS C7 | HL D | A6 | C3 | Health / Safety | Lab Assignment | |
| 5. Utilize weights and measures to demonstrate proper scaling and measurement techniques. | AKFCS C10 | E1.3.1 | Math E | Technical Skills | Lab Assignment | ||
| 6. Explain various techniques that correspond with common recipe terms. | AKFCS C10 | LA D | D1 | Management | Pre / Post Test | ||
| 7. Demonstrate a variety of cooking methods. | AKFCS C10 | D3 | Management | Lab Assignment | |||
| 8. Identify cookware, bakeware, cooking tools, and small kitchen appliances and their uses. | AKFCS C10 | Planning | Pre / Post Test | ||||
| 9. Describe basic table etiquette guidelines. | AKFCS C10 | D1 | Pre / Post Test | ||||
| 10. Prepare food for presentation and assessment. | AKFCS C10 | A4 | Planning | Lab Assignment | |||
| 11. Apply menu-planning principles to develop and modify menus. | AKFCS C10 | W4.3 | Planning | Lab Assignment | |||
| 12. Coordinate a work plan and schedule in preparing a meal. | AKFCS C10 | Planning | Lab Assignment | ||||
| 13. Identify means of saving money when purchasing foods. | AKFCS C8 | Math E | B2 C1 | Management | Pre / Post Test | ||
| 14. Examine the applicability of convenience food items. | AKFCS C9 | HL A | C3 | Planning | Pre / Post Test | ||
| 15. Prepare basic foods/recipes using proper techniques. | R2.6 | Math E | Planning | Lab Assignment | |||
| 16. Outline guidelines for working cooperatively in the food lab. | W4.3 | LA A | D3 | Work Habits | Pre / Post Test | ||
| 17. Determine the roles and functions of individuals engaged in food production and services careers. | A5 | E7 | Management | Oral Report | |||
| 18. Examine education and training requirements and opportunities for careers in food production and services. | B4 | E7 | Labor | Oral Report |