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Intro CulinaryCTAE SkillsCCGPS - ReadingCCGPS - Writing
CA-ICA-1 Students will examine and identify the history and philosophy of the food service industry.
CTAE-FS-1 Technical Skills: Learners achieve technical content skills necessary to pursue the full range of careers for all pathways in the program concentration.ELACC11-12RST1: Cite specific textual evidence to support analysis of science and technical texts, attending to important distinctions the author makes and to any gaps or inconsistencies in the account.ELACC11-12WHST1: Write arguments focused on discipline-specific content.
CA-ICA-2 Students will demonstrate and practice correct sanitation as it relates to healthy living and the modern commercial kitchen.
CTAE-FS-2 Academic Foundations: Learners achieve state academic standards at or above grade level.ELACC11-12RST2: Determine the central ideas or conclusions of a text; summarize complex concepts, processes, or information presented in a text by paraphrasing them in simpler but still accurate terms.ELACC11-12WHST2: Write informative/explanatory texts, including the narration of historical events, scientific procedures/ experiments, or technical processes.
CA-ICA-3 Students will demonstrate and practice correct sanitation as it relates to healthy living and the modern commercial kitchen.

CTAE-FS-3 Communications: Learners use various communication skills in expressing and interpreting information.ELACC11-12RST3: Follow precisely a complex multistep procedure when carrying out experiments, taking measurements, or performing technical tasks; analyze the specific results based on explanations in the text.ELACC11-12WHST4: Produce clear and coherent writing in which the development, organization, and style are appropriate to task, purpose, and audience.
CA-ICA-4 Students will demonstrate and practice correct sanitation as it relates to healthy living and the modern commercial kitchen.
CTAE-FS-4 Problem Solving and Critical Thinking: Learners define and solve problems, and use problem-solving and improvement methods and tools.ELACC11-12RST4: Determine the meaning of symbols, key terms, and other domain-specific words and phrases as they are used in a specific scientific or technical context relevant to grades 11–12 texts and topicsELACC11-12WHST5: Develop and strengthen writing as needed by planning, revising, editing, rewriting, or trying a new approach, focusing on addressing what is most significant for a specific purpose and audience.
CA-ICA-5 Students will discuss and practice culinary math skills through recipe conversion and measurements.

CTAE-FS-5 Information Technology Applications: Learners use multiple information technology devices to access, organize, process, transmit, and communicate information.ELACC11-12RST5: Analyze how the text structures information or ideas into categories or hierarchies, demonstrating understanding of the information or ideas.ELACC11-12WHST6: Use technology, including the Internet, to produce, publish, and update individual or shared writing products in response to ongoing feedback, including new arguments or information.
CA-ICA-6 Students will examine and perform all aspects of kitchen knife use and classic knife skills.
CTAE-FS-6 Systems: Learners understand a variety of organizational structures and functions.ELACC11-12RST6: Analyze the author’s purpose in providing an explanation, describing a procedure, or discussing an experiment in a text, identifying important issues that remain unresolved.ELACC11-12WHST7: Conduct short as well as more sustained research projects to answer a question (including a self-generated question) or solve a problem; narrow or broaden the inquiry when appropriate; synthesize multiple sources on the subject, demonstrating understanding of the subject under investigation.
CA-ICA-7 Students will perform basic food preparations of poultry, meat, dairy, fruits, and vegetables using proper commercial kitchen equipment and techniques to examine the fundamental methods, as applied in a commercial kitchen.
CTAE-FS-7 Safety, Health and Environment:Learners employ safety, health and environmental management systems in corporations and comprehend their importance to organizational performance and regulatory compliance.ELACC11-12RST7: Integrate and evaluate multiple sources of information presented in diverse formats and media (e.g., quantitative data, video, multimedia) in order to address a question or solve a problem.ELACC11-12WHST8: Gather relevant information from multiple authoritative print and digital sources, using advanced searches effectively; assess the strengths and limitations of each source in terms of the specific task, purpose, and audience; integrate information into the text selectively to maintain the flow of ideas, avoiding plagiarism and overreliance on any one source and following a standard format for citation.
CA-ICA-8 Students will examine and identify standardized recipes and their role in a commercial kitchen.
CTAE-FS-8 Leadership and Teamwork:Learners apply leadership and teamwork skills in collaborating with others to accomplish organizational goals and objectives.ELACC11-12RST8: Evaluate the hypotheses, data, analysis, and conclusions in a science or technical text, verifying the data when possible and corroborating or challenging conclusions with other sources of information.ELACC11-12WHST9: Draw evidence from informational texts to support analysis, reflection, and research.
CA-ICA-9 Students will demonstrate and practice correct sanitation as it relates to healthy living and the modern commercial kitchen.
CTAE-FS-9 Ethics and Legal Responsibilities:Learners commit to work ethics, behavior, and legal responsibilities in the workplace.ELACC11-12RST9: Synthesize information from a range of sources (e.g., texts, experiments, simulations) into a coherent understanding of a process, phenomenon, or concept, resolving conflicting information when possible.ELACC11-12WHST10: Write routinely over extended time frames (time for reflection and revision) and shorter time frames (a single sitting or a day or two) for a range of discipline-specific tasks, purposes, and audiences.
CA-ICA-10 Students will identify various food products used in a commercial foodservice operation and list the proper handling and storage procedures for each.
CTAE-FS-10 Career Development: Learners plan and manage academic-career plans and employment relations.ELACC11-12RST10: By the end of grade 12, read and comprehend science/technical texts in the grades 11–12 text complexity band independently and proficiently
CTAE-FS-11 Entrepreneurship: Learners demonstrate understanding of concepts, processes, and behaviors associated with successful entrepreneurial performance.