High School CTE Maryland Standards

Introduction to Construction Design and Management

Discuss potential careers and the education needed in Construction Design and Management

Understand the interdependence of architectural designers, skilled trades and construction managers

Demonstrate the use of computer-aided design (CAD) and drafting tools

Read and develop technical drawings, including understanding types of plans used in construction

Demonstrate the use of design principles and understanding of materials in developing basic plans

Understand construction methods and materials, including building codes, safety regulations, and components of Green Construction

Develop a series of plans and documentation for multiple design projects.

Princples of Construction Design and Management

Understand principles of construction management and the design-build-maintain process, including technical requirements, cost estimating, and quality control

Read and develop technical drawings, including understanding types of plans used in construction;

Demonstrate the use of computer-aided design (CAD) and drafting tools (2-D and 3-D drawings);

Demonstrate the use of design principles and understanding of materials in construction surveying and the development of architectural plans;

Understand construction methods and materials, including building codes, safety regulations, and components of Green Construction;

Understand the use of new technologies and innovations in the design and build process, including energy efficiency standards and Building Information Modeling (BIM);

Conduct a carbon footprint analysis and energy audit for an existing structure;

Develop technical drawings for mechanical and electrical systems;

Develop a portfolio, including a series of plans and documentation for a one-story structure.

Advanced Design and 3-D Modeling

Understand principles of construction management and the design-build-maintain process, including technical requirements, cost estimating, and quality control;

Read and develop technical drawings, including understanding types of plans used in construction;

Demonstrate the use of computer-aided design (CAD) and drafting tools (2-D and 3-D drawings);

Demonstrate the use of design principles and understanding of materials in developing architectural plans;

Understand construction methods and materials, including building codes, safety regulations, and components of Green Construction;

Understand the use of new technologies and innovations in the design and build process, including energy efficiency standards and Building Information Modeling (BIM);

Conduct a carbon footprint analysis and energy audit for an existing structure;

Develop technical drawings for mechanical and electrical systems; and

Develop a portfolio, including a series of plans and documentation for a one-story structure.

Advanced Construction Management

Document principles of construction management and the design-build-maintain process, including technical requirements, cost estimating, and quality control;

Develop a series of technical drawings, including site plans, mechanical systems, building plans, and a BIM design for a completed project;

Demonstrate the use of advanced design principles and understanding of the design-build process;

Document construction methods and materials, including compliance to building codes, safety regulations, and principles of Green Construction and energy efficiency;

Incorporate the use of new technologies and innovations in the design and build process, including energy efficiency standards, modular construction and Building Information Modeling (BIM);

Demonstrate the use of construction estimating and contracting to develop a project schedule;

Document construction management requirements including project schedules, environmental safety requirements, quality control, cost-benefit analysis, and labor relations; and

Develop a portfolio, including a series of plans and documentation for a full site development project.

INTRODUCTION

Career and Technical Education (CTE) instruction provides content aligned with challenging academic standards and relevant technical knowledge and skills for students to further their education and succeed in current or emerging professions.

The Hospitality, Events, & Tourism Career Cluster is dedicated to careers in the service, operation, and management of establishments involved in the preparation and serving of food and drinks with significant emphasis on providing exceptional culinary experiences and delivering high-quality customer service. These establishments vary widely, encompassing independently owned restaurants, nationwide restaurant chains, noncommercial dining facilities, bakeries, and catering services. Professionals in this career cluster span all aspects and levels of food preparation, including beverage specializations, as well as restaurant management, operations support, and health and safety.

The Culinary Arts Program of Study offers high school students a comprehensive education in culinary techniques, food safety, and restaurant management, preparing them for careers in the Hospitality, Events, & Tourism Career Cluster. This program emphasizes the service, operation, and management of food establishments that allows students to progress through a structured curriculum, gaining hands-on experience, refining culinary skills, and developing a deep understanding of high-quality customer service, sanitation, and food preparation.

Culinary Arts I provides hands-on practice to students where they learn measurement, knife skills, basic cooking methods, and introductory food presentation. This course prepares students to earn the ServSafe Food Handler certification by the end of the course, equipping them with essential knowledge for entry-level roles in foodservice.

Students will participate in at least two Career-Connected Education and Work-Based Learning experiences in this course, which might include informational interviews or job shadowing relevant to the program of study.

Students are encouraged to participate in extended learning experiences through aligned Career and Technical Student Organizations (CTSOs). CTSOs are a cocurricular requirement in the Carl D. Perkins Act, and alignment to CTSO activities is an expectation for CTE programs in the state of Maryland.

KNOWLEDGE AND SKILLS

Demonstrate time-management skills and the ability to prioritize tasks in a technical setting.

Exhibit an understanding of legal and ethical responsibilities in the culinary field, following copyright laws and regulations.

Implement safety procedures, including proper use of software and following privacy guidelines.

Demonstrate leadership skills and collaborate effectively as a team member.

Solve problems using critical thinking techniques and structured troubleshooting methodologies.

Employ effective reading, writing, and technical documentation skills.

Demonstrate positive personal qualities such as flexibility, open-mindedness, initiative, active listening, and a willingness to learn.

Identify and demonstrate positive work behaviors that enhance employability and job advancement, such as regular attendance, promptness, proper attire, maintenance of a clean and safe work environment, and pride in work.

The student demonstrates the necessary skills for career development, maintenance of employability, and successful completion of course outcomes. The student is expected to:

Demonstrate effective interview skills for roles in culinary and food service fields.

Create a professional resume and portfolio that reflect skills, projects, certifications, and recommendations.

Develop a career plan that includes the necessary education, certifications, job skills, and experience for specific roles in culinary arts.

The student identifies various career pathways in the culinary and food service field. The student is expected to:

Understand ethical and legal considerations for technology use, including the principles of data protection, copyright, and responsible technology use.

Demonstrate proficiency in using emerging and industry-standard technologies, including culinary skills and applying creative techniques to create visually appealing and tasteful products.

Use digital tools, including computers, mobile devices, collaboration platforms, and cloud services, to access, manage, and create information.

Use technology as a tool for research, organization, communication, and problem-solving.

The student develops technology and digital literacy skills. The student is expected to:

Use mathematical concepts for measurement and conversion (Fahrenheit vs. Celsius), ratios and proportions as well as fraction and decimal conversions.

Apply English concepts such as writing informative texts when documenting the design process and articulating goals.

Demonstrate the use of clear communication techniques, both written and verbal, that are consistent with industry standards.

The student integrates core academic skills into culinary practices. The student is expected to:

Apply knowledge of proper storage practices, including labeling, dating, and refrigeration, to ensure food quality and safety.

Demonstrate correct procedures for cleaning, sanitizing, and storing food preparation tools and equipment.

Recognize common foodborne pathogens and the conditions that promote bacterial growth, such as time-temperature abuse and poor sanitation practices.

Identify and describe the role of proper handwashing techniques and personal protective equipment (PPE), such as gloves and hair nets, in maintaining food safety.

Understand and implement basic food safety principles, including the prevention of cross- contamination and the importance of personal hygiene.

The student demonstrates the necessary skills to ensure safe, sanitary, and effective food handling practices in culinary environments. The student is expected to:

Prepare simple recipes, following sequential steps to produce consistent results.

Demonstrate knowledge of basic kitchen tools and equipment, understanding their uses and correct handling procedures.

Explore common cooking methods such as boiling, sautéing, baking, and steaming, and practice selecting appropriate methods for different foods.

Apply standard measurement techniques in food preparation, including accurate use of kitchen scales, measuring spoons, and cups.

Understand and practice knife safety, including basic knife handling, cutting techniques, and knife care.

The student demonstrates knowledge of basic culinary skills to enhance foundational cooking abilities. The student is expected to:

Exhibit respect for diverse perspectives and roles in a team environment, contributing to a positive and productive kitchen culture.

Collaborate effectively with peers in kitchen roles, including food preparation, cleanup, and task division.

Demonstrate appropriate communication when following and giving instructions, emphasizing precision and clarity.

Practice clear verbal communication and active listening skills in the kitchen environment to ensure efficient collaboration.

The student demonstrates effective communication and teamwork skills in a culinary setting. The student is expected to:

Explain foundational nutrition principles related to calories, macronutrients, and dietary guidelines.

Implement basic modifications to recipes to enhance nutritional value while maintaining flavor and appeal.

Understand dietary restrictions and preferences, including food allergies, vegetarianism, and other common considerations.

Recognize the role of portion control in promoting balanced nutrition and apply it when preparing and serving food.

Identify basic nutritional components of common ingredients, such as proteins, carbohydrates, and fats.

The student applies basic health and nutrition principles to food preparation. The student is expected to:

Assess and evaluate the quality of cookies and brownies produced.

Produce a variety of cookies using multiple mixing methods.

Describe the variety of cookie types and the mixing methods used to produce them.

Assess and evaluate the quality of natural and chemical leavened breads.

Produce an assortment of leavened breads using appropriate techniques.

Describe the process of bread production using natural and chemical leavening agents, including common mixing methods.

The student demonstrates foundational baking skills, focusing on breads and cookies. The student is expected to:

INTRODUCTION

Career and Technical Education (CTE) instruction provides content aligned with challenging academic standards and relevant technical knowledge and skills for students to further their education and succeed in current or emerging professions.

The Hospitality, Events, & Tourism Career Cluster is dedicated to careers in the service, operation, and management of establishments involved in the preparation and serving of food and drinks with significant emphasis on providing exceptional culinary experiences and delivering high-quality customer service. These establishments vary widely, encompassing independently owned restaurants, nationwide restaurant chains, noncommercial dining facilities, bakeries, and catering services. Professionals in this career cluster span all aspects and levels of food preparation, including beverage specializations, as well as restaurant management, operations support, and health and safety.

The Culinary Arts Program of Study offers high school students a comprehensive education in culinary techniques, food safety, and restaurant management, preparing them for careers in the Hospitality, Events, & Tourism Career Cluster. This program emphasizes the service, operation, and management of food establishments that allows students to progress through a structured curriculum, gaining hands-on experience, refining culinary skills, and developing a deep understanding of high-quality customer service, sanitation, and food preparation.

Culinary Arts II emphasizes food cost analysis, nutrition, and team collaboration within a culinary setting. By the end of the course, students will be prepared to obtain the ServSafe Manager certification, positioning them with the skills necessary to take on supervisory roles in food safety and kitchen management.

Students will participate in at least two Career-Connected Education and Work-Based Learning experiences in this course, which might include informational interviews or job shadowing relevant to the program of study.

Students are encouraged to participate in extended learning experiences through aligned Career and Technical Student Organizations (CTSOs). CTSOs are a cocurricular requirement in the Carl D. Perkins Act, and alignment to CTSO activities is an expectation for CTE programs in the state of Maryland.

KNOWLEDGE AND SKILLS

The student demonstrates the necessary skills for career development, maintenance of employability, and successful completion of course outcomes. The student is expected to:

Identify and demonstrate positive work behaviors that enhance employability and job advancement, such as regular attendance, promptness, proper attire, maintenance of a clean and safe work environment, and pride in work.

Demonstrate positive personal qualities such as flexibility, open-mindedness, initiative, active listening, and a willingness to learn.

Employ effective reading, writing, and technical documentation skills.

Solve problems using critical thinking techniques and structured troubleshooting methodologies.

Demonstrate leadership skills and collaborate effectively as a team member.

Implement safety procedures, including proper use of software and following privacy guidelines.

Exhibit an understanding of legal and ethical responsibilities in the culinary field, following copyright laws and regulations.

Demonstrate time-management skills and the ability to prioritize tasks in a technical setting.

The student identifies various career pathways in the culinary and food service field. The student is expected to:

Develop a career plan that includes the necessary education, certifications, job skills, and experience for specific roles in culinary arts.

Create a professional resume and portfolio that reflect skills, projects, certifications, and recommendations.

Demonstrate effective interview skills for roles in culinary and food service.

The student develops technology and digital literacy skills. The student is expected to:

Use technology as a tool for research, organization, communication, and problem-solving.

Use digital tools, including computers, mobile devices, collaboration platforms, and cloud services, to access, manage, and create information.

Demonstrate proficiency in using emerging and industry-standard technologies, including culinary skills and applying creative techniques to create visually appealing and tasteful products.

Understand ethical and legal considerations for technology use, including the principles of data protection, copyright, and responsible technology use.

The student integrates core academic skills into culinary practices. The student is expected to:

Demonstrate the use of clear communication techniques, both written and verbal, that are consistent with industry standards.

Apply English concepts such as writing informative texts when documenting the design process and articulating goals.

Use mathematical concepts for measurement and conversion (Fahrenheit vs. Celsius), ratios and proportions as well as fraction and decimal conversions.

The student demonstrates the necessary skills to manage food safety and sanitation practices in a culinary environment. The student is expected to:

Apply advanced food safety principles, including time and temperature control, to prevent foodborne illness.

Develop and implement strategies for preventing cross-contamination in food preparation areas.

Conduct self-audits of kitchen hygiene and sanitation practices to maintain health and safety standards.

Demonstrate knowledge of allergen management and safe practices for preparing food for individuals with dietary restrictions.

Identify and follow procedures for chemical safety in kitchen operations, including safe storage and use.

The student demonstrates advanced culinary skills necessary for effective food preparation and presentation. The student is expected to:

Practice advanced knife skills, including precision cuts such as brunoise, chiffonade, and julienne.

Execute a variety of cooking techniques, such as roasting, grilling, frying, and poaching, while selecting the appropriate method for specific ingredients.

Understand and control flavor profiles through the application of seasoning and ingredient pairing.

Prepare complex dishes following multi-step recipes, emphasizing consistency in texture, flavor, and appearance.

Use garnishing techniques to enhance visual appeal and presentation of dishes.

The student demonstrates proficiency in menu planning, recipe scaling, and portion control for culinary service. The student is expected to:

Analyze and scale recipes accurately, adjusting ingredient quantities to meet specific portion requirements.

Apply mathematical concepts to calculate cost per portion, ensuring alignment with budgetary goals.

Develop basic menu items that consider nutrition, dietary needs, and consumer preferences, including knowledge of dietary guidelines to menu development.

Demonstrate understanding of portion control and plating techniques to ensure consistency in serving sizes.

Explore ingredient substitutions to accommodate dietary needs without compromising taste or quality, including nutritional modifications for specific health conditions (e.g. low sodium, gluten free, etc…).

Analyze and interpret food labels and nutritional data when planning meals.

The student demonstrates effective management and operational skills in a culinary setting. The student is expected to:

Practice efficient kitchen management techniques, including workflow planning and time management.

Collaborate with peers in a kitchen environment, delegating tasks and supporting team efforts to achieve shared goals.

Demonstrate conflict resolution skills in a culinary setting, focusing on professionalism and clear communication.

Implement basic inventory management practices, including tracking and organizing ingredients for efficient use.

Develop an understanding of kitchen roles and responsibilities, including the functions of front- and back-of-house operations.

The student applies knowledge of customer service principles to enhance guest experiences. The student is expected to:

Demonstrate verbal and non-verbal communication techniques that convey professionalism and attentiveness in a culinary service environment.

Recognize and respond to guest feedback constructively, adapting practices to improve service quality.

Practice effective table presentation and service skills, including serving, clearing, and refilling.

Apply principles of hospitality to create a welcoming and memorable dining experience for customers.

Understand and implement strategies to handle customer complaints and issues with professionalism and composure.

The student demonstrates intermediate baking skills with an emphasis on pies, tarts, and custards. The student is expected to:

Define and describe various types of pies and tarts and explain the processes for making crusts using different mixing methods.

Produce a variety of pies and tarts using various mixing methods and fillings.

Assess and evaluate the quality of pies and tarts.

Describe different types of custards, creams, and sauces used in pastry applications.

Prepare a variety of custards, creams, and sauces to accompany or fill baked goods.

Assess and evaluate the final products in terms of flavor, texture, and application.

INTRODUCTION

Career and Technical Education (CTE) instruction provides content aligned with challenging academic standards and relevant technical knowledge and skills for students to further their education and succeed in current or emerging professions.

The Hospitality, Events, & Tourism Career Cluster is dedicated to careers in the service, operation, and management of establishments involved in the preparation and serving of food and drinks with significant emphasis on providing exceptional culinary experiences and delivering high-quality customer service. These establishments vary widely, encompassing independently owned restaurants, nationwide restaurant chains, noncommercial dining facilities, bakeries, and catering services. Professionals in this career cluster span all aspects and levels of food preparation, including beverage specializations, as well as restaurant management, operations support, and health and safety.

The Culinary Arts Program of Study offers high school students a comprehensive education in culinary techniques, food safety, and restaurant management, preparing them for careers in the Hospitality, Events, & Tourism Career Cluster. This program emphasizes the service, operation, and management of food establishments that allows students to progress through a structured curriculum, gaining hands-on experience, refining culinary skills, and developing a deep understanding of high-quality customer service, sanitation, and food preparation.

Culinary Arts III introduces students to leadership skills in a kitchen setting, preparing them to manage small teams effectively. By the end of Culinary Arts III, students will be prepared to earn the ProStart Certificate of Achievement or the ACF Certified Fundamentals Cook certification, enhancing their readiness for more specialized culinary careers.

Students will participate in at least two Career-Connected Education and Work-Based Learning experiences in this course, which might include informational interviews or job shadowing relevant to the program of study.

Students are encouraged to participate in extended learning experiences through aligned Career and Technical Student Organizations (CTSOs). CTSOs are a cocurricular requirement in the Carl D. Perkins Act, and alignment to CTSO activities is an expectation for CTE programs in the state of Maryland.

KNOWLEDGE AND SKILLS

The student demonstrates the necessary skills for career development, maintenance of employability, and successful completion of course outcomes. The student is expected to:

Identify and demonstrate positive work behaviors that enhance employability and job advancement, such as regular attendance, promptness, proper attire, maintenance of a clean and safe work environment, and pride in work.

Demonstrate positive personal qualities such as flexibility, open-mindedness, initiative, active listening, and a willingness to learn.

Employ effective reading, writing, and technical documentation skills.

Solve problems using critical thinking techniques and structured troubleshooting methodologies.

Demonstrate leadership skills and collaborate effectively as a team member.

Implement safety procedures, including proper use of software and following privacy guidelines.

Exhibit an understanding of legal and ethical responsibilities in the culinary field, following copyright laws and regulations.

Demonstrate time-management skills and the ability to prioritize tasks in a technical setting.

The student identifies various career pathways in the culinary and food service field. The student is expected to:

Develop a career plan that includes the necessary education, certifications, job skills, and experience for specific roles in culinary arts.

Create a professional resume and portfolio that reflect skills, projects, certifications, and recommendations.

Demonstrate effective interview skills for roles in baking and food service.

The student develops technology and digital literacy skills. The student is expected to:

Use technology as a tool for research, organization, communication, and problem-solving.

Use digital tools, including computers, mobile devices, collaboration platforms, and cloud services, to access, manage, and create information.

Demonstrate proficiency in using emerging and industry-standard technologies, including culinary skills and applying creative techniques to create visually appealing and tasteful products.

Understand ethical and legal considerations for technology use, including the principles of data protection, copyright, and responsible technology use.

The student integrates core academic skills into culinary practices. The student is expected to:

Demonstrate the use of clear communication techniques, both written and verbal, that are consistent with industry standards.

Apply English concepts such as writing informative texts when documenting the design process and articulating goals.

Use mathematical concepts for measurement and conversion (Fahrenheit vs. Celsius), ratios and proportions as well as fraction and decimal conversions.

The student demonstrates the necessary skills to apply advanced food safety and sanitation principles in a professional culinary environment. The student is expected to:

Conduct regular safety and sanitation audits to ensure compliance with health regulations and industry standards.

Develop and implement protocols for allergen awareness and safe handling procedures to protect guests with dietary restrictions.

Identify potential contamination risks and apply corrective actions to maintain a safe kitchen environment.

Demonstrate advanced knowledge of foodborne illness prevention and outbreak response measures.

Practice and model the principles of Hazard Analysis Critical Control Points (HACCP) for maintaining food safety.

The student demonstrates refined culinary techniques and artistic presentation skills for high-quality culinary experiences. The student is expected to:

Execute advanced cooking techniques, such as sous-vide, braising, and emulsification, with precision and consistency.

Use complex flavor-building techniques, such as reductions, infusions, and seasoning layering, to enhance dishes.

Experiment with food presentation, including plating, color balance, and garnishing, to create visually appealing culinary experiences.

Prepare menu items that integrate advanced flavor profiles, textures, and ingredient combinations.

Adapt and innovate recipes by incorporating seasonal ingredients and culinary trends.

The student applies advanced menu planning and costing techniques to develop cost- effective and high-quality menus. The student is expected to:

Design multi-course menus that balance flavor, texture, and nutritional requirements for diverse audiences.

Apply cost analysis skills to determine portion costs and make adjustments to ensure profitability.

Use mathematical concepts to calculate yield percentages, adjust recipes, and determine ingredient needs.

Explore alternative ingredients and substitutions to maintain budget constraints while achieving desired outcomes, including evaluating nutritional aspects of recipes and propose modifications to improve healthy lifestyles.

Conduct market research to understand consumer preferences and integrate findings into menu development, including analyzing customer feedback to improve the nutritional profile and guest satisfaction of offerings.

The student demonstrates effective management and leadership skills necessary for culinary operations. The student is expected to:

Develop and lead team roles in kitchen operations, demonstrating skills in delegation, supervision, and quality control.

Apply conflict resolution and problem-solving skills to address challenges in a professional kitchen environment.

Implement inventory management systems, tracking product use and adjusting purchasing to minimize waste.

Demonstrate knowledge of staff scheduling, task prioritization, and time management in kitchen operations.

Model professional communication, motivating and mentoring team members to achieve shared culinary goals.

The student integrates customer service principles with culinary excellence to enhance guest satisfaction. The student is expected to:

Apply knowledge of hospitality and service etiquette to provide exceptional dining experiences for guests.

Practice customer engagement techniques to understand and fulfill guest preferences and dietary needs.

Respond to guest feedback with professionalism, making adjustments to service practices when necessary.

Demonstrate cultural awareness and sensitivity in menu offerings and customer interactions.

Practice upselling techniques and menu knowledge to enhance guest satisfaction and increase revenue.

The student prepares for a work-based learning experience by demonstrating professional skills in a culinary context. The student is expected to:

Develop a professional resume, portfolio, or skills showcase highlighting culinary and managerial competencies.

Practice interview skills and demonstrate knowledge of workplace expectations in culinary settings.

Set career-related goals for a work-based learning experience, including specific skills to develop and refine.

Identify and research potential career paths in the culinary and hospitality industry, exploring required certifications and skills.

Demonstrate readiness to apply learned skills in a real-world environment by performing mock simulations of common culinary tasks.

Demonstrate essential soft skills—including conflict resolution, guest service, teamwork, and effective interpersonal communication—needed to succeed in professional culinary environments.

The student demonstrates advanced baking and pastry arts skills, preparing for industry certification. The student is expected to:

Identify tools, small and large equipment used in a commercial bakeshop and demonstrate safe, sanitary, and correct handling.

Identify baking ingredients and explain their function in baking and pastry formulations.

Demonstrate math skills for baking, including scaling, measuring, and baker’s percentage calculations.

Describe the variety of cake types and icings and the methods used to prepare them.

Prepare a variety of cakes using multiple mixing methods and apply a range of icings and toppings.

Demonstrate basic cake decorating techniques, including piping and smooth icing application.

Describe assorted pastry items including pate a choux, meringue, phyllo, and batters (e.g., pancakes, crepes).

Prepare assorted pastry items and evaluate the finished quality in terms of taste, texture, and presentation.

Demonstrate safety and sanitation practices throughout all baking and pastry processes.