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Course Information
Family & Consumer Sciences
FC00109
Using Standardized Recipes
30.00
The student will learn the different sections of a standardized recipe and learn measuring techniques.
Carla Campbell
405-743-5468
ccamp@okcareertech.org
None
- 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.

http://www.okcareertech.org/testing/Skills_Standards/Hospitality_Career_Cluster.htm
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
http://www.careerclusters.org/resources/ClusterDocuments/htdocuments/HTFinal.pdf

Hospitality ProStart Certification
http://www.nraef.org/prostart

Culinary Arts Access - ACF/NOCTI
http://www.nocti.org/
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

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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