Culinary Arts and Hospitality Foods
Minnesota Department of Education
Academic Standards Course Framework
Culinary Arts and Hospitality Foods
Pro-Start & Service Occupations
Culinary prepares students for occupations and higher education programs of study related to the entire
spectrum of careers in the hospitality industry. This course builds a foundation that prepares students to
enter the Advanced Culinary Arts or Advanced Hospitality courses. Major topics include: introduction to
the hospitality industry; food safety and personal hygiene; sanitation and safety; regulations, procedures,
and emergencies; basic culinary skills; culinary math; and food preparation techniques and applications.
Instruction and laboratory experiences will allow students to apply principles of purchasing, storage,
preparation, and service of food and food products; apply basic principles of sanitation and safety in
order to maintain safe and healthy food service and hospitality environments; use and maintain related
tools and equipment; and apply management principles in food service or hospitality operations and
laboratory experiences with commercial applications. Student laboratory experiences may be either
school based or "on-the-job" or a combination of the two. Work-based experiences in the food industry
are strongly encouraged. A standards-based plan guides the students' laboratory experiences.
Articulation with postsecondary programs would give students additional training for job and career
readiness.
Recommended: Intro to Basic Foods and Nutrition, Food Preparation
Application of Content and Multiple Hour Offerings
Intensive laboratory applications are a component of this course and may be either school based or work
based or a combination of the two. Work-based learning experiences should be in a closely related industry
setting. Instructors shall have a standards-based training plan for students participating in work-based
learning experiences. When a course is offered for multiple hours per semester, the amount of laboratory
application or work-based learning needs to be increased proportionally.
Career and Technical Student Organizations (CTSOs)
Career and Technical Student Organizations are considered a powerful instructional tool when
integrated into Career and Technical Education programs. They enhance the knowledge and skills
students learn in a course by allowing a student to participate in a unique program of career and
leadership development. Students should be encouraged to participate in FCCLA (Family, Career and
Community Leaders of America), the CTSO for this area.
Culinary Arts and Hospitality Foods
FCCLA Student Leadership Opportunities:
STAR Event – Culinary Arts
STAR
Event – Applied Math for Culinary Management
STAR
Event – Food Innovations
MN STAR
Event – Just Like Rachel Raye Food Demo
MN STAR
Event – Cold Sandwich Preparation
STAR
Event – Illustrated Talk
Skill Event = Culinary Food Art
Skill Event – Knife Skills
Skill Event – Culinary Math Challenge
21st Century Skills should be an integral part of all courses being taught. These soft skills are the
foundation for all Career and Technical Education.
Critical Thinking and Reasoning: Thinking Deeply, Thinking Differently
Information Literacy: Untangling the Web
Collaboration: Working Together, Learning Together
Self-Direction: Own Your Learning
Invention: Creating Solutions
Possible Course Titles
Culinary Arts and Hospitality Foods
STEM/STEAM Connections
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● Food Product Development
● Food, Health and Nutrition
● Food Processing and Packaging
Food Safety and Defense
Food Chemistry
Food Engineering
Food Microbiology
Food Sensory
Sustainability
Policy and Regulations
Career Pathways
Career Field: Agriculture, Food, and Natural Resources > Career Cluster: >Agriculture, Food, and Natural
Resources> Career Pathways: Food Products and Processing Systems
Career Field: Business, Management, and Administration>Career Cluster: Hospitality and Tourism>Career
Pathways: Lodging, Restaurants and Food/Beverage Services, Travel and Tourism
Key
FACS=Family and Consumer Sciences
MCAH=Minnesota Culinary Arts and Hospitality
STEM=Science, Technology, Engineering, and Math
STEAM=Science, Technology, Engineering, Art, & Math
FCCLA=Family, Community, & Career Leaders of America
Culinary Arts and Hospitality Foods
Content Standard: Food Safety and Sanitation
Minnesota Frameworks: 1.0 Demonstrate food safety and sanitation practices in Culinary settings.
National Standard: 8.2 Demonstrate food safety and sanitation practices.
STEM/STEAM Standard: Food Safety and Defense, Food Microbiology, Food Processing and Packaging
National
Standard
Correlation
Minnesota
Frameworks
Benchmarks/Competencies
8.2.1
MCAH 1.1
8.2.2
8.2.3
8.2.4
8.2.5
8.2.6
8.2.7
8.2.8
MCAH 1.2
MCAH 1.3
MCAH 1.4
MCAH 1.5
MCAH 1.6
MCAH 1.7
MCAH 1.8
8.2.9
MCAH 1.9
8.2.10
MCAH 1.10
Explain characteristics of major food borne pathogens, their role in causing illness,
foods involved in outbreaks and methods of prevention.
Employ food service management safety/sanitation program procedures.
Practice prevention procedures in the flow of food.
Demonstrate the Hazard Analysis Critical Control Point. (HACCP)
Practice personal hygiene and health procedures.
Demonstrate purchasing, receiving, storage and handling of food.
Demonstrate safe food handling and preparation techniques.
Analyze current types of cleaning materials and sanitizers for proper uses and
safety hazards.
Identify Occupational Safety and Health Administration (OSHA) Right to Know Law
and Material Safety Data Sheets.
Practice proper waste disposal and recycling methods.
Content Standard: Food Service and Production Equipment
Minnesota Frameworks: 2.0 Demonstrate industry standards in selecting, using, and maintaining food production
and food service equipment.
National Standard: 8.3 Demonstrate industry standards in selecting, using, and maintaining food production and
food service equipment.
STEM/STEAM Standard: Food Engineering
National
Standard
Correlation
Minnesota
Framework/Stan
dard
Benchmarks/Competencies
8.3.1
MCAH2.1
Identify food service tools and equipment
8.3.2
MCAH2.2
Operate, maintain and store food service tools and equipment safely.
Culinary Arts and Hospitality Foods
Topic: Applied Culinary Math
Minnesota Frameworks: 3.0 Demonstrate culinary math calculations to meet customer and/or industry needs.
National Standard: 8.4 Demonstrate menu planning principles and techniques based on standardized recipes to
meet customer needs.
STEM/STEAM Standard: 9.3.1.3 Units Measurements and Conversions 9.3.1.5 Estimates and Accuracy, 9.2.2.2
Represent and Solve Exponential
National
Standard
Correlation
Minnesota
Framework/Standard
Benchmarks/Competencies
8.4
MCAH 3.1
MCAH 3.2
Perform basic math calculations
Perform recipe conversions and equivalents.
MCAH 3.3
Calculate food cost analysis and menu pricing.
Content Standard: Menu Planning
Minnesota Frameworks: 4.0 Demonstrate menu planning principles to meet customer and/or industry needs.
National Standard: 8.4 Demonstrate menu planning principles and techniques based on standardized recipes to
meet customer needs.
STEM/STEAM: 9.4.1.1 Describing Data, 9.4.2.1 Evaluate Reports Based on Data
National
Minnesota
Benchmarks/Competencies
Standard
Correlation
Frameworks
8.4
MCAH 4.1
MCAH 4.2
MCAH 4.3
MCAH 4.4
Discuss menu function.
Differentiate menu types.
Organize, design and create a menu.
Analyze menu sales.
Content Standard: Commercial Food Preparation Techniques
Minnesota Frameworks: 5.0 Demonstrate commercial food preparation methods and techniques for all menu
categories to produce a variety of food products that meet customer needs
National Standard: 8.5 Demonstrate professional food preparation methods and techniques for all menu categories
to produce a variety of food products that meet customer needs.
Culinary Arts and Hospitality Foods
STEAM/STEAM: 9.1.1.2.1 Conducting Experiments
National
Minnesota
Benchmarks/Competencies
Standard
Correlation
Frameworks
8.5
MCAH5.1
MCAH5.2
MCAH5.3
MCAH5.4
Demonstrate professional knife skills.
Demonstrate professional skills for a variety of cooking methods using dry, moist and
combination cooking methods.
Utilize the industry standards of time, temperature, cooking and holding methods.
Demonstrate professional plating garnishing and food presentation techniques.
Content Standard: Commercial Food Preparation Methods
Minnesota Frameworks: 6.0 Demonstrate commercial food preparation methods and techniques for all menu
categories to produce a variety of food products that meet customer needs
National Standard: 8.5 Demonstrate professional food preparation methods and techniques for all menu categories
to produce a variety of food products that meet customer needs.
STEM/STEAM:
National
Standard
Correlation
Minnesota
Framework/Standard
Benchmarks/Competencies
8.5
MCAH6.1
Prepare the following using the professional preparation techniques:
● meat, seafood and poultry
● stocks, soups and sauces
● fruits, vegetables
● starches and legumes
● dairy products
● salads, dressings and marinades
● sandwiches, canapés and appetizers
● breads, baked goods and desserts
● breakfast products
Content Standard: Food Service Management
Minnesota Frameworks: 7.0 Demonstrate implementation of food service management and leadership functions
National Standard: 8.6 Demonstrate implementation of food service management and leadership functions.
STEM/STEAM:
National
Minnesota
Benchmarks/Competencies
Culinary Arts and Hospitality Foods
Standard
Correlation
Framework/Standard
MCAH7.1
MCAH7.2
Apply the principles of the following:
● inventory management
● production, planning and control
● restaurant management
Apply human resource, hiring, principles for the following:
● rules and regulations
● discrimination and harassment
● staff orientation, training and education
Content Standard: Customer Service
Minnesota Frameworks: 8.0 Demonstrate the concept of internal and external customer service
National Standard: 8.7 Demonstrate the concept of internal and external customer service.
STEM/STEAM:
National
Standard
Correlation
Minnesota
Framework/Standard
Benchmarks/Competencies
8.7
MCAH8.1
MCAH8.2
Analyze the aspects of customer service.
Demonstrate quality services that meet industry standards.
Topic: Food Production and Services
Minnesota Frameworks: 9.0 Analyze career paths within the food production and food services industries
National Standard: 8.1 Analyze career paths within the food production and food services industries.
STEM/STEAM Standard:
National
Standard
Correlation
Minnesota
Framework
Benchmarks/Competencies
8.1.1
MCAH9.1
Identify the roles, duties and functions of individuals in food production and food
service careers.
8.1.2
8.1.3
MCAH9.2
MCAH9.3
8.1.4
MCAH9.4
Explore employment and entrepreneurial opportunities.
Summarize education and training requirements and opportunities for career
paths in food production and food services.
Analyze the effects of food production and food service occupations on local,
state, national, and global economies.