La. Admin. Code tit. 28 § LXXIII-511
*FHA/HERO Related
Benchmarks | Academic Cross-References | Louisiana | |
1. Examine the psychological, cultural, and social influences related to food choices. 2. Explore the societal, governmental, socio-economic, and technological influences related to food choices and practices. 3. Examine the impact of food choices on the global community. | ELA 1-1,3,4,5 4-4,5,6 5-1,2,3,6 7-1,2,4 Math N-5 A-1,3 M-2,3,4 D-1,5 Science LS-G3,5 ESS-A2 SE-A3,11 SE-B-1,5 SE-C-2 SE-D-1,4 | Social Studies G-1B-1,2,4 G-1C-2,4,6 G-1D-3,4 C-1A-1,7 C-1B-3 C-1C-3 E-1A-1,2,4,6 E-1B-1,2,3,4,5,6 E-1C-3 H-1A-6 H-1B-6,7,9,16,17 H-1C-1,4,5,6,7,8,9, 10,11,15 | 1,2,3,4,5 |
*FHA/HERO Related
Benchmarks | Academic Cross-References | Louisiana | |
1. Analyze the effect of nutrients on health, appearance, job performance, and personal/family life. 2. Examine the relationship of nutrition and wellness to individual and family health, including the extended family from the very young to the elderly. 3. Judge the impact of food addictions and eating disorders on wellness. 4. Evaluate sources of food and nutrition information that contribute to wellness. 5. Interpret information regarding nutrition to promote health and wellness. | ELA 1-1,3,4,5 4-4,5 5-1,2,3,6 7-1,2,4 Math N-2 A-1,3 M-1 D-1,5 P-2 Science LS-G1 | Social Studies G-1C-2,3 G-1D-3,4 C-1B-3,4 C-1C-2 C-1D-3 E-1A-1,2 E-1B-1,2 H-1C-15 | 1,2,3,4,5 |
*FHA/HERO Related
Benchmarks | Academic Cross-References | Louisiana | |
1. Assess and use basic nutrition principles, food plans, preparation techniques, and specialized dietary plans. (1) (2) 2. Determine nutrient requirements across the life span addressing the diversity of people, culture, and religions. (1) (2) (4) 3. Appraise and interpret nutritional data from food. (1) 4. Assess principles to maximize nutrient retention in prepared foods. (2) (4) (5) 5. Assess the influence of socioeconomic and psychological factors on food and nutrition behavior. (2) 6. Choose menus based on nutrient needs. 7. Monitor recipe/formula proportions and modifications for food production. (2) 8. Critique the selection of foods to promote a healthy lifestyle. 9. Categorize foods into exchange groups and plan appropriate menus based on the nutritional needs. (4) 10. Instruct individuals on nutrition for health maintenance and disease prevention. | ELA 1-1,3,4,5 2-6 3-1,2,3 4-1,2,3,4,6 5-1,2,3,6 7-1,2,4 Math N-1,2,4 M-1,4 D-1,2,6,7 Science LS-G5 | Social Studies G-1B-4 G-1C-3,4,6 G-1D-1,4 C-1C-1 C-1D-3 E-1A-1,2,4,5 E-1B-1,2,4,5,6 | 1,2,3,4,5 |
*FHA/HERO Related
Benchmarks | Academic Cross-References | Louisiana | |
1. Apply various dietary guidelines in developing food plans to meet nutrition and wellness needs. 2. Select nutritious foods for a variety of situations. 3. Select appropriate food preparation methods, based on available resources, to meet nutritional and health needs. 4. Construct alternative ways to meet health and special nutritional needs considering available resources. 5. Select, store, prepare, and serve nutritious and aesthetically pleasing foods that meet health and wellness needs of family members. 6. Implement a life plan that promotes wellness. 7. Demonstrate proper table setting, service, and table manners. | ELA 1-1,3,4,5 4-2,4,6 5-2,3,6 7-1,2,4 Math N-1,2,3,4 A-3 M-1,2 D-1,2,7,8 Science SI-A-2,3,4 LS -G-2,4 PS-D-6 PS-G-1 | Social Studies G-1B-1,4 G-1C-1,2,3,6 G-1D-1,2,3,4 C-1B-3 C-1C-2,3 C-1D-3 E-1A-1,2,5 E-1B-1,2,5 E-1C-3 H-1A-6 H-1B-6,18 H-1C-5,6,7,8,9,11 H-1C-15 | 1,2,3,4,5 |
Benchmarks | Academic Cross-References | Louisiana | |
1. Investigate the causes and prevention for food borne disease and illness. 2. Examine the role of families in teaching personal hygiene and sanitation practices to family members. 3. Determine which individuals are most at-risk for developing food-borne illness. 4. Determine the symptoms of food-borne illness and describe the health implications. 5. Consider when and where to report food borne illness. | ELA 1-1,3,4,5 2-6 4-2,4,6 5-1,2,3,6 7-1,2,4 Math N-1,2,5 A-1 M-1,3 D-1,2,7 Science LS-G-2,3,4,5 | Social Studies H-1C-15 | 1,3,4,5 |
Benchmarks | Academic Cross-References | Louisiana | |
1. Appraise safety and sanitation practices throughout the food chain that contribute to food contamination with organisms that can lead to illness. 2. Determine contamination risks of perishable and non-perishable foods. 3. Assess changes in national and international food production and distribution systems and explain how these changes impact food supplies available in retail establishments. 4. Assess conditions that create a safe working environment for food production. 5. Research the national, state, and local inspection systems that are in place to protect the health of individuals and the public. | ELA 1-1,3,4,5 4-2 5-1,2,3,6 7-1,2,4 Math N-1,2 A-1,3 M-1 D-1,2,3 P-2 Science PS-D1 LS-G2,4,5 | Social Studies G-1C-1,2,6 G-1D-3,4 C-1A-6 C-1B-3 C-1C-2 C-1D-3 E-1A-1,2,4,5,6 E-1B-1,2,3,4,5,6 H-1A-6 H-1B-15,18 H-1C-11,15 | 1,2,3,4,5 |
Benchmarks | Academic Cross-References | Louisiana | |
1. Examine pathogens found in food and determine how time, temperature, pH, and moisture affect their growth, causing illness. (5) 2. Practice food service management safety/sanitation procedures. (3) 3. Design a system for documenting, investigating, and reporting incidents of a food borne illness. (3,5) 4. Apply safe shopping, storing, preparing, and serving principles during food handling to reduce the risk of food borne illness. (4) 5. Practice good personal hygiene/health procedures and report symptoms of illness. (4) (5) 6. Demonstrate proper receiving and storage of both raw and prepared foods. (4) 7. Demonstrate food handling and preparation techniques that prevent cross contamination between raw and ready-to-eat foods and between animal or fish sources and other food products. (5) 8. Examine current types and proper uses of cleaning materials and sanitizers. (4) 9. Apply OSHA's Right to Know Law and Material Safety Data Sheets and explain their requirements in handling hazardous materials. (4) 10. Apply waste disposal and recycling methods. (4) 11. Demonstrate ability to maintain necessary records to document time and temperature control, employee health, maintenance of equipment, and other elements of food preparation, storage, and presentation. (5) | ELA 1-1,3,4,5 2-1,2,6 3-1,2,3 4-1,2,3,4 5-6 7-1,2,4 Math N-1,2,3 A-1 M-1 D-1,7 Science LS-G2,4,5 SE-B2 | Social Studies C-1A-1,5,6 C-1B-4,6 C-1C-1,2 C-1D-3 E-1B-2,5,6 H-1C-15 | 1,2,3,4,5 |
Benchmarks | Academic Cross-References | Louisiana | |
1. Examine the labeling requirements mandated by federal, state, or local authorities for product packaging. 2. Examine the manufacturer's product descriptors and use-by/sell-by dates. | ELA 1-1,3,4,5 5-2,6 7-1,2,4 Math N-1,2 M-1,2,3 D-1,6,7 Science LS-G2,4,5 | Social Studies C-1A-6 C-1B-3 C-1D-1,3 E-1B-5,6 E-1C-4 H-1A-6 H-1C-15 | 1,2,3,4,5 |
Benchmarks | Academic Cross-References | Louisiana | |
1. Assess current technology to locate food and nutrition information. 2. Determine how scientific and technical advancements have impacted the nutrient content, availability, and safety of foods. 3. Assess the impact of scientific and technical advancements in food processing, product development, and storage on the nutrition and wellness of individuals and families. 4. Review current technology in the selection, preparation, and home storage of food. 5. Critique nutrition assessment data using current technology. 6. Assess the effects of food science and technology in meeting nutritional needs. | ELA 1-1,3,4,5 4-5 5-1,2,3,5,6 7-1,2,4 Math N-1,2 M-1,2,4 D-1,6,7 Science SI-A3 PS-C4 PS-D1,2 | 1,2,3,4,5 | |
Benchmarks | Academic Cross-References | Louisiana | |
1. Interpret for others food safety and sanitation needs as related to the wellness of individuals and families. 2. Examine the need for food safety and sanitation processes and procedures that result in the wellness of individuals and families. 3. Illustrate how individuals can impact food safety and sanitation related to food eaten outside the home. | ELA 1-1,3,4,5 2-1,2,3 3-1,2,3 4-1,2,3,4,6 5-6 7-1,2,4 Math N-2 M-1 D-1,7 Science LS-G2,4,5 | Social Studies C-1A-1,5,6 C-1B-6 C-1D-1,3 | 1,2,3,4,5 |
*FHA/HERO Related *
Benchmarks | Academic Cross-References | Louisiana | |
1. Demonstrate knowledge of factors that contribute to food borne illness. (5) 2. Demonstrate knowledge of food service management safety/sanitation programs. (3) 3. Use knowledge of the system for documenting and investigating reports of a food borne illness. (3) 4. Utilize the Hazard Analysis Critical Control Point (HACCP) during all food handling processes as a method for minimizing the risk of food borne illness. (4) 5. Practice good personal hygiene/health procedures when handling food. 6. Develop procedures for receiving and storage of raw and prepared foods. (4) 7. Describe current types of cleaning materials and sanitizers and their proper use. (4) 8. Apply OSHA's Right to Know Law and Material Safety Data Sheets (MSDS) and explain their requirements in handling hazardous materials. (4) 9. Carry out waste disposal and recycling methods. (4) | ELA 1-1,3,4,5 2-1,2,6 3-1,2,3 4-1,2,3,4 5-6 7-1,2,4 Math N-1,2,3 A-1 M-1 D-1,7 Science LS-G2 SE-B1,2,4 SE-D1,2 | Social Studies H-1C-15 | 1,2,3,4,5 |
*FHA/HERO Related
Benchmarks | Academic Cross-References | Louisiana | |
1. Utilize various factors that affect food preferences in the marketing of food. 2. Utilize data in statistical analysis. 3. Prepare food for presentation and evaluation. 4. Maintain test kitchen/laboratory and related equipment and supplies. 5. Implement procedures that affect quality product performance. 6. Conduct sensory evaluations of food products. 7. Utilize technology for testing safety of food products. | ELA 1-1 4-2 5-6 7-1,2,4 Math N-1,2,5,6 A-1 M-1,4 D-1,7 Science SI-A3,4,7 | 1,2,3,4,5 | |
Benchmarks | Academic Cross-References | Louisiana | |
1. Operate tools and equipment following safety procedures and OSHA requirements. (1) (3) (4) 2. Maintain tools and equipment following safety procedures and OSHA requirements. (1, 3, 4) 3. Verify the selection and use of equipment. 4. Demonstrate procedures for cleaning and sanitizing equipment. (3) 5. Examine efficiency of equipment purchases based on long-term business needs and specific regulations and codes related to foods. (3) (5) 6. Demonstrate procedures for storage of equipment and tools. | ELA 1-1,5 4-1,2,3,4,6 5-2,6 7-1,2,4 Math N-6 Science SI-A7 LS-G2 | Social Studies C-1A-1,5 C-1B-6 C-1D-3 | 1,2,3,4,5 |
Benchmarks | Academic Cross-References | Louisiana | |
1. Use computer-based menu systems. (3) 2. Apply menu planning principles to develop and modify menus. (3) (4) 3. Examine food and equipment needed for menus. 4. Design a menu layout. (3) 5. Prepare requisitions for production requirements. (4) 6. Evaluate performance of menu items. (3) | ELA 1-1,3,4,5 2-2,3,4,6 3-1,2,3 4-2 5-1,2,3,4,6 7-1,2,4 Math N-1,5 D-1 Science SI-A3 | 1,2,3,4 | |
*FHA/HERO Related
Benchmarks | Academic Cross-References | Louisiana | |
1. Apply principles of food preparation to a variety of food products. (4) 2. Demonstrate skills in knife, tool, and equipment handling. (4) 3. Demonstrate a variety of cooking methods including roasting, baking, broiling, smoking, grilling, sautÉing, frying, deep frying, braising, stewing, poaching, steaming, stir-frying, convection, microwaving, and emerging technological methods. (4) 4. Utilize weights and measures to demonstrate proper scaling and measurement techniques. 5. Apply use of herbs, spices, oils, and vinegars. (4) 6. Prepare various meats, seafood, and poultry. (4) 7. Prepare various stocks, soups, and sauces. (4) 8. Prepare various fruits, vegetables, and starches. (4) 9. Prepare various salads, dressings, and marinades. (4) 10. Prepare sandwiches, canapÉs, appetizers, and beverages. (4) 11. Prepare breakfast meats, eggs, cereals, and batter products. (4) 12. Apply the fundamentals of baking science to the preparation of a variety of products. (4) 13. Apply the fundamentals of time and temperature to cooking, cooling, and reheating of a variety of foods. (4) 14. Demonstrate food presentation techniques. (4) 15. Calculate the cost of using convenience food items. (4) | ELA 1-1,3,4,5 4-2,4,6 5-6 7-1,2,4 Math N-1,2,3,4 M-1,2,4 D-1,7 | Social Studies G-1B-1,2,3,4 H-1C-15 | 1,2,3,4,5 |
Benchmarks | Academic Cross-References | Louisiana | |
1. Build menus incorporating customer/client's nutritional needs. (1) 2. Monitor food preparation, production, and testing systems. (1, 2) 3. Verify standards for food quality. (1) 4. Create standardized recipes. (1) 5. Project amounts of food needed. (1) 6. Examine new products. (1) 7. Implement procedures that provide cost-effective products. (1) 8. Establish par levels for the purchase of supplies based on an organization's needs. 9. Utilize Food Code Points of time, temperature, date markings, cross contamination, hand washing, and personal hygiene as criteria for safe food preparation. (5) | ELA 1-1 2-6 3-1,2,3 4-2,4,6 5-2,3,4,6 7-1,2,4 Math N-1,2,3,4,5,6 A-1 M-1,2,4 D-1,7 Science SI-A2,3,4 LS-G2 | Social Studies C-1A-1,5 C-1B-6 C-1D-3 | 1,2,3,4,5 |
Benchmarks | Academic Cross-References | Louisiana | |
1. Apply principles of purchasing and receiving in food service operations. (4) 2. Apply the procedures involved in staff planning, recruiting, interviewing, and selection of employees. 3. Design staff schedules. 4. Conduct staff orientation, regular training and education, and on-the-job training/retraining. 5. Examine human resource policies including rules, regulations, and laws involving hiring, compensation, and overtime. 6. Examine the areas of legal liability within the food service industry. 7. Practice inventory procedures including first in/first out concept, date markings, and specific record keeping. (5) 8. Apply accounting principles in planning and forecasting profit and loss. 9. Implement a marketing plan. 10. Design internal/external disaster plans. | ELA 1-1,3,4,5 2-1,2,6 3-1,2,3 4-1,2,3,4,6 5-1,2,3,4,5,6 7-1,2,4 Math N-1,5 A-2 D-1 | Social Studies C-1A-1,4,5 C-1B-6 C-1C-2,3 C-1D-3 E-1A-1,2,4,5,6 E-1B-2,5,6 H-1C-15 | 1,2,3,4,5 |
Benchmarks | Academic Cross-References | Louisiana | |
1. Examine the role of service as a strategic component of performance. 2. Demonstrate quality services which exceed the expectations of customers. (2) (4) 3. Examine the relationship between employees and customer satisfaction. 4. Apply strategies for resolving complaints. 5. Demonstrate sensitivity to diversity and individuals with special needs. | ELA 1-1 2-2,3,4,6 3-1,2,3 4-1,2,3,4,6 5-6 7-1,2,4 | Social Studies C-1A-1,5 C-1B-5,6 C-1D-1,3,4 E-1A-3 | 1,2,3,4,5 |
*FHA/HERO Related
Benchmarks | Academic Cross-References | Louisiana | |
1. Demonstrate written, verbal, and non-verbal communication. 2. Demonstrate positive interpersonal skills to resolve conflict, negotiate, work as a team, and provide leadership. 3. Use accepted food science, food service, dietetics, and nutrition industry terminology and technical information. 4. Practice grooming and dress requirements in the food industry. 5. Practice client and interpersonal relations skills. 6. Demonstrate respect for individual differences with sensitivity to anti-bias, gender equity, age, and cultural diversity. 7. Demonstrate commitment, enthusiasm, and initiative to business goals and improvements. 8. Exercise professional ethics in all matters related to the workplace. | ELA 1-1,3,4 2-1,2,6 3-1,2,3 4-1,2,3,4,5,6 5-1,2,3,6 7-1,2,4 Math N-5 Science SI-A3 | Social Studies C-1D-1,2,3,4 E-1B-2 H-1A-1,6 G-1B-1,2,3,4 G-1C-6 | 1,2,3,4,5 |
*FHA/HERO Related
Benchmarks | Academic Cross-References | Louisiana | |
1. Research the roles and functions of individuals engaged in food service management, food production, food science, dietetics, public health, and nutrition education careers. 2. Assess employment opportunities and preparation requirements. 3. Review education and training requirements for different levels of employment. 4. Assess the impact of the food production, food service, food science, dietetics, and nutrition industries on the local, state, national, and global economies. 5. Research entrepreneurial opportunities related to these careers. 6. Assess how interests, education, personal priorities, and family responsibilities affect career choices in these areas. | ELA 1-3,4,5 2-6 3-1,2,3 4-1 5-1,2,3,6 7-1,2,4 Math N-1,2 A-3 M-1 D-1,7 Science SE-B4,5 | Social Studies E-1A-1,2,3,6 E-1B-1,2,3,4,5,6 E-1C-3 H-1C-15 | 1,2,3,4,5 |
References: Some materials were reviewed by professionals or abstracted from sets of standards from the following organizations. These numbers follow the benchmarks to which they apply.
La. Admin. Code tit. 28, § LXXIII-511