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Standard 1

Comprehensive Standard Competencies

Benchmark 1

Foreign Foods

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 apply communication skills in community and workplace settings KS FACS 1.2.3

Indicator 3

The student will demonstrate teamwork skills in community and workplace settings. KS FACS 1.2.4

Indicator 4

The student will demonstrate leadership skills and abilities in the community and workplace. KS FACS 1.2.6

Indicator 5

The student will examine factors that contribute to maintaining safe and healthy work and community environments. KS FACS 1.2.7

Indicator 6

The student will apply management and planning skills and processes to organize tasks and responsibilities. KS FACS 2.1.1

Indicator 7

The student will examine how individuals and families make choices to satisfy needs and wants. KS FACS 2.1.2

Indicator 8

The student will implement decisions about providing safe and nutritious food for individuals and families. KS FACS 2.1.3

Indicator 9

The student will examine skills used in seeking information related to consumer rights. KS FACS 2.3.3

Indicator 10

The student will examine how media and technological advances impact family and consumer decisions. KS FACS 2.4.2

Indicator 11

The student will assess the use of technology and its impact on quality of life. KS FAC 2.4.3

Indicator 12

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 13

The student will explore the ways family and consumer sciences careers impact the family. KS FACS 6.1.7

Indicator 14

The student will examine the impact of cultural diversity on individuals and families. KS FACS 6.2.2

Indicator 15

The student will demonstrate respect for diversity with sensitivity to anti-bias, gender, equity, age, culture, and ethnicity. KS FACS 6.2.4

Indicator 16

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 17

The student will demonstrate strategies to motivate and encourage group members. KS FACS 13.5.2

Indicator 18

The student will create strategies to utilize the strengths and limitations of team members. KS FACS 13.5.3

Indicator 19

The student will demonstrate techniques that develop team and community spirit KS FACS 13.5.4

Indicator 20

The student will demonstrate ways to organize and delegate team and community spirit. KS FACS 13.5.5

Indicator 21

The student will create strategies to integrate new members into the team. KS FACS 13.5.6

Indicator 22

The student will demonstrate processes for cooperating, compromising, and collaborating. KS FACS 13.5.7

Indicator 23

The student will compare the impact of psychological, cultural, and social influences on food choices and other nutrition practices. KS FACS 14.1.2

Indicator 24

The student will apply various dietary guidelines in planning to meet nutrition and wellness needs. KS FACS 14.3.1

Indicator 25

The student will demonstrate ability to select, store, prepare, and serve nutritious and aesthetically pleasing foods. KS FACS 14.3.3

Indicator 26

The student will determine conditions and practices that promote safe food handling. KS FACS 14.4.1

Indicator 27

The student will appraise safety and sanitation practices throughout the food chain. KS FACS 14.4.2

Indicator 28

The student will determine the impact of technological advances on selection, preparation, and home storage of food. KS FACS 14.5.3

Indicator 29

The student will assess the effects of food science and technology on meeting nutritional needs. KS FACS 14.5.4

Indicator 30

The student will analyze career options available in foreign foods services.

Indicator 31

The student will explore ethnic diversity by preparing and serving food products.

Indicator 32

The student will explore various cultures through the use of native utensils, equipment and methods of cooking.

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