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Course Information
Family & Consumer Sciences
FC00108
Knives and Smallware
40.00
In this course, the student will learn about knives and basic cutting techniques. The student will also learn how to select hand tools and cookware.
Carla Campbell
405-743-5468
ccamp@okcareertech.org
none
- Identify parts of a knife
- Use a knife properly
- Practice different knife cuts
- Maintain knives
- Select hand tools for specific tasks
- Select cookware for specific tasks
- Clean and sanitize small ware
Completion of Learning Activity Packets and various other instructional materials.

Written tests, assignments and performance tests.

Select assessments from:
- Hospitality: Bakery Cook - CTTC
- 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 Culinary Assistant Entry Level