Comprehensive Standards
Benchmark 1
Introduction to the Kitchen
Indicator 1
The student will demonstrate teamwork skills in community and workplace settings. KS FACS 1.2.4
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 apply management and planning skills and processes to organize tasks and responsibilities. KS FACS 2.1.1
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 explore the ways family and consumer sciences careers impact the family. KS FACS 6.1.7
Indicator 6
The student will demonstrate respect for diversity with sensitivity to anti-bias, gender, equity, age, culture, and ethnicity. KS FACS 6.2.4
Indicator 7
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 8
The student will demonstrate strategies to motivate and encourage group members. KS FACS 13.5.2
Indicator 9
The student will create strategies to utilize the strengths and limitations of team members. KS FACS 13.5.3
Indicator 10
The student will demonstrate techniques that develop team and community spirit KS FACS 13.5.4
Indicator 11
The student will demonstrate ways to organize and delegate responsibilities. KS FACS 13.5.5
Indicator 12
The student will create strategies to integrate new members into the team. KS FACS 13.5.6
Indicator 13
The student will demonstrate processes for cooperating, compromising, and collaborating. KS FACS 13.5.7
Benchmark 2
Kitchen 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 appraise sources of food and nutrition information including food labels. related to health and wellness. KS FACS 14.2.4
Indicator 3
The student will demonstrate ability to select, store, prepare, and serve nutritious and aesthetically pleasing foods. KS FACS 14.3.3
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 FACS 14.4.2
Indicator 6
The student will monitor food borne illness as a health issue for individuals and families. KS FAC 14.4.5
Indicator 7
The student will determine the impact of technological advances on selection, preparation, and home storage of food. KA FACS 14.5.3
Benchmark 3
Nutrition
Indicator 1
The student will examine how individuals and families make choices to satisfy needs and wants. KS FACS 2.1.2
Indicator 2
The student will implement decisions about providing safe and nutritious food for individuals and families. KS FACS 2.1.3
Indicator 3
The student will examine skills used in seeking information related to consumer rights. KS FACS 2.1.3
Indicator 4
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 5
The student will assess the effect of nutrients on health, appearance, and peak performance. KS FACS 14.2.1
Indicator 6
The student will apply various dietary guidelines in planning to meet nutrition and wellness needs. KS FACS 14.3.1
Indicator 7
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 8
The student will demonstrate ability to select, store, prepare, and serve nutritious and aesthetically pleasing foods. KS FACS 14.3.3
Indicator 9
The student will assess the effects of food science and technology on meeting nutritional needs. KS FAC 14.5.4
Benchmark 4
Mealtime Customs
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 examine the impact of cultural diversity on individuals and families. KS FACS 6.2.2
Indicator 3
The student will demonstrate ability to select, store, prepare, and serve nutritious and aesthetically pleasing foods. KS FACS 14.3.3
Indicator 4
The student will demonstrate how to arrange tableware for different occasions.
Benchmark 5
Meat, Poultry, Fish and Shellfish
Indicator 1
The student will demonstrate ability to select, store, prepare, and serve nutritious and aesthetically pleasing foods. KS FACS 14.3.3
Indicator 2
The student will demonstrate how to cut up a chicken.
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