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Course Information
Family & Consumer Sciences
Using Standardized Recipes
The student will learn the different sections of a standardized recipe and learn measuring techniques.
Carla Campbell
- Learn how kitchens find recipes
- Understand the sections of a standardized recipe
- Read recipes
- Understand measurements, conventions and systems
- Understand measuring techniques
- Scale recipes up or down
- Scale recipes by portion size
- Find recipe yield based on available ingredients
- Use scaled recipes
Completion of Learning Activity Packets and various performance tests.

Written tests, assignments and performance tests.
Hospitality: Bakery Cook - CTTC
Hospitality: Cold Food/Prep Cook - CTTC
Hospitality: Hot Food Cook - CTTC
Hospitality: Food Handler - Introductory - CTTC

Career Cluster Resources for Hospitality & Tourism

Hospitality ProStart Certification

Culinary Arts Access - ACF/NOCTI
Restaurant and Hotel and Lodging industries.

National Restaurant Association Educational Foundation

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

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