2.1.1 Distinguish properties of microorganisms that cause food spoilage and food borne illnesses.
2.1.2 Demonstrate Appropriate sanitation and food-handling practices.
2.1.3 Practice skills related to safety and safe working conditions.
2.1.4 Practice appropriate personal hygiene and health procedures.
2.1.5 Demonstrate procedures for obtaining and storing fresh and prepared foods.
2.2.1 Examine the nutrients, their functions and food services.
2.2.2 Investigate effects of nutritional intake on health, appearance, job performance, and personal life.
2.2.3 Apply the Dietary Guidelines for Americans to personal life.
2.2.4 Apply the food guide pyramid to meet nutritional needs of individuals and families.
2.4.3 Demonstrate traits of an effective team member.
2.4.4 Follow recipe directions in food preparation.
2.4.5 Demonstrate proper measurement techniques.
2.4.6 Apply the fundamentals of time and temperature to cooking.
2.4.7 Demonstrate skills in knife, tool, and equipment handling.
2.2.1 Examine the nutrients, their functions and food sources
2.2.5 Interpret and apply nutritional information utilizing technology.
2.2.6 Evaluate social, cultural, psychological and economic influences on food choices.
2.3.1 Analyze the influence of advertising on food purchases.
2.3.2 Analyze information on food labels.
2.3.3 Relate the effects of workspace, tools, equipment, and technology on food preparation.
2.3.4 Analyze food costs and budgeting needs.
2.3.5 Evaluate menus based on the principles of meal planning.