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Course Information
Family & Consumer Sciences
FC00180
Fruit and Vegetables
30.00
This course will provide information on identifying, selecting, cooking and serving fruit and vegetables.
Carla Campbell
405-743-5468
ccamp@okcareertech.org
none
- Identify types of fruit
- Select and store fruit
- Prepare fruit
- Cook fruit
- Serve fruit
- Identify types of vegetables
- Select and store vegetables
- Prepare vegetables
- Cook vegetables
- Serve vegetables
Completion of Learning Activity Packets and various other instructional materials.

Written tests, assignments and performance tests.

Select assessments from:
- Hospitality: Cold Food/Prep Cook - CTTC
- Hospitality: Hot Food Cook - CTTC
- Hospitality: Food Handler - Introductory - CTTC
http://www.okcareertech.org/testing/Skills_Standards/Hospitality_Career_Cluster.htm
- Hospitality ProStart Certification
http://www.nraef.org/prostart
- Culinary Arts Access - ACF/NOCTI
http://www.nocti.org/
National Restaurant Association Educational Foundation

American Culinary Foundation (Culinary Concepts)
Introduction to Culinary Arts, Prentice Hall, 2007, Culinary Institute of America

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Career Majors That Sequence This Course
Career Cluster Pathway Career Major
Hospitality & Tourism Restaurant Food & Beverage Services Culinarian
Hospitality & Tourism Restaurant Food & Beverage Services Culinary Arts
Hospitality & Tourism Restaurant Food & Beverage Services Culinary Arts Apprenticeship Program
Hospitality & Tourism Restaurant Food & Beverage Services Culinary Assistant Entry Level
Hospitality & Tourism Restaurant Food & Beverage Services Food Service Management-Assistant