Comprehensive Standard
Benchmark 1
"The Food Service Industry and You" Food Service-the People and Industry
Indicator 1
The student will examine potential career choices to determine the knowledge, skills, and attitudes associated with each. KS FACS 1.2.1
Indicator 2
The student will demonstrate leadership skills and abilities in the community and workplace. KS FACS 1.2.6
Indicator 3
The student will explore the ways family and consumer sciences careers inpact the family. KS FACS 6.1.7
Indicator 4
The student will create an environment that encourages and respects the ideas, perspectives, and contributions of all group members. KS FACS 13.5.1
Indicator 5
The student will demonstrate strategies to motivate and encourage group members. KS FACS 13.5.2
Indicator 6
The student will create strategies to utilize the strengths and limitations of team members. KS FACS 13.5.3
Benchmark 2
"Mastering The Basics" Nutrition
Indicator 1
The student will apply various dietary guidelines in planning to meet nutrition and wellness needs. KS FACS 14.3.1
Indicator 2
The student will assess the effects of food science and technology on meeting nutritional needs. KS FACS 14.5.4
Benchmark 3
"Mastering the Basics" The Menu
Indicator 1
The student will apply communication skills in community and workplace settings KS FACS 1.2.3
Indicator 2
The student will examine how individuals and families make choices to satisfy needs and wants. KS FACS 2.1.2
Indicator 3
The student will examine skills used in seeking information related to consumer rights. KS FACS 2.3.3
Indicator 4
The student will examine how media and technological advances impact family and consumer decisions. KS FACS 2.4.2
Indicator 5
The student will examine the use of resources in making choices that satisfy needs and wants of individuals and families. KS FACS 2.5.1
Indicator 6
The student will examine the impact of cultural diversity on individuals and families. KS FACS 6.2.2
Indicator 7
The student will demonstrate respect for diversity with sensitivity to anti-bias, gender, equity, age, culture, and ethnicity. KS FACS 6.2.4
Benchmark 4
"Mastering The Basics" Standardization
Indicator 1
The student will demonstrate proper procedures for altering standardized recipes.
Indicator 2
The student will demonstrate correct procedures for measuring ingredients in standardized recipes.
Benchmark 5
"Mastering The Basics" Cost Control
Indicator 1
The student will identify proper procedures for managing the food service operation.
Indicator 2
The student will calculate cost per serving of food products prepared.
Benchmark 6
"Mastering The Basics" Sanitation and Safety
Indicator 1
The student will examine factors that contribute to maintaining safe and healthy work and community environments. KS FACS 1.2.7
Indicator 2
The student will implement decisions about providing safe and nutritious food for individuals and families. KS FAC 2.1.3
Indicator 3
The student will design strategies that meet the health and nutrition requirements of individuals and families with special needs. KS FACS 14.3.2
Indicator 4
The student will determine conditions and practices that promote safe food handling. KS FACS 14.4.1
Indicator 5
The student will appraise safety and sanitation practices throughout the food chain. KS FAC 14.4.2
Indicator 6
The student will monitor food born illness as a health issue for individuals and families. KS FACS 14.4.5
Indicator 7
The student will review public dialogue about food safety and sanitation. KS FACS 14.4.6
Indicator 8
The student will determine the impact of technological advances on selection, preparation, and home storage of food. KS FACS 14.5.3
Benchmark 7
"Organizing For Efficiency" Working in Stations
Indicator 1
The student will demonstrate teamwork skills in community and workplace settings. KS FACS 1.2.4
Indicator 2
The student will apply management and planning skills and processes to organize tasks and responsibilities. KS FACS 2.1.1
Indicator 3
The student will demonstrate techniques that develop team and community spirit KS FACS 13.5.4
Indicator 4
The student will demonstrate ways to organize and delegate responsibilities. KS FACS 13.5.5
Indicator 5
The student will create strategies to integrate new members into the team. KS FACS 13.5.6
Indicator 6
The student will demonstrate processes for cooperating, compromising, and collaborating. KS FACS 13.5.7
Benchmark 8
"The Bake Station" Products of the Bake Station; Yeast Breads and Rolls; Quick Breads; Cakes and Cookies; Pies and Pastries
Indicator 1
The student will assess the use of technology and its impact on quality of life. KS FACS 2.4.3
Indicator 2
The student will demonstrate ability to select, store, prepare, and serve nutritious and aesthetically pleasing foods. KS FACS 2.4.3
Indicator 3
The student will determine the impact of technological advances on selection, preparation, and home storage of food. KS FACS 14.5.3
Indicator 4
The student will develop a file of recipes.
Indicator 5
The student will assess why products are successful or unsuccessful.
Indicator 6
The student will demonstrate service of food prepared on a correctly set table.
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