Minnesota Common Core Competencies 7/1/2017
Pathway: Restaurants and Food/Beverage Services
Cluster: Hospitality and Tourism
Secondary-
Introductory/C
ulinary
Post-
secondary
MEASURE 01.01.01 Locate, read, and understand
written sentences, paragraphs, and figures in
work-related documents on paper, computers,
and adaptive devices.
Y/Y Y
e.g., manuals, reports, memos, letters, forms,
graphs, charts, tables, calendars, schedules,
signs, posters, notices, applications, contracts,
regulations, and directions.
MEASURE 01.01.02 Critically evaluate and
analyze information in written materials and
integrate what is learned to new situations.. Y/Y Y
MEASURE 01.01.03 Use basic writing skills (e.g.,
grammar, punctuation, spelling) to produce
inventory control sheets, recipes, menus,
correspondence, employee evaluations, etc.Y/Y Y
MEASURE 01.02.01 Perform basic math functions
(e.g., addition, subtraction, multiplication,
division).Y/Y Y
MEASURE 01.02.02 Utilize standard weights and
measures to demonstrate proper scaling and
measurement techniques.Y/Y Y
MEASURE 01.02.03 Calculate and forecast
purchase and preparation requirements based on
a product's yield on cooking. O/Y Y
Comment from Secondary: Essential in Prostart
or Culinary Arts programs.
Comment from Business/Industry: Simple
recipe
INDICATOR 01.02 Manage and use basic
mathematical skills for food production
and guest services to provide a positive
guest experience.
INDICATOR 01.01 Apply reading and
writing skills to prepare food products for
guest service.
PERFORMANCE INDICATOR PERFORMANCE MEASURE
COMMON CORE
COMPETENCIES- Consensus among work
group - COMMENTS
TOPIC 1: ACADEMIC FOUNDATIONS: Achieve additional academic knowledge and skills required to pursue the full range of career and education
opportunities within the Hospitality and Tourism career cluster and/or Restaurant and Food/ Beverage Servcies career pathway.
KEY: Y=Essential N=Not Essential O=Optional
Page 1 of 22
Minnesota Common Core Competencies 7/1/2017
Pathway: Restaurants and Food/Beverage Services
Cluster: Hospitality and Tourism
Secondary-
Introductory/C
ulinary
Post-
secondary
PERFORMANCE INDICATOR PERFORMANCE MEASURE
COMMON CORE
COMPETENCIES- Consensus among work
group - COMMENTS
KEY: Y=Essential N=Not Essential O=Optional
MEASURE 01.02.03 Calculate costs, percentages,
and ratios (e.g., food, beverages, labor, et al). O/Y YComment from Business/Industry: Simple
recipe
MEASURE 01.01.04 Discuss importance of
product mix, check average and their impact on
profit contribution. N/Y Y
Comment from Secondary Culinary: Profit
contribution applies to all programs. Product
mix/ check average may not always apply.
MEASURE 01.03.01 Understand basic scientific
principles and methods (e.g. identify problem,
collect information, form opinions, and draw
conclusions.)
Y/Y Y
MEASURE 01.03.02 Apply basic scientific
principles to prepare food products for guest
service.Y/Y Y
e.g., coagulate, fermentation, ServSafe,
temperature control for food safety
MEASURE 01.03.03 Apply basic scientific
principles of basic cooking method. Y/Y Ye.g. dry heat, moist heat, combination of food
preservation, smoking, curing
INDICATOR 01.02 Manage and use basic
mathematical skills for food production
and guest services to provide a positive
guest experience.
INDICATOR 01.03 Use scientific rules and
methods to express ideas and solve
problems in food preparation for guest
service.
Page 2 of 22
Minnesota Common Core Competencies 7/1/2017
Pathway: Restaurants and Food/Beverage Services
Cluster: Hospitality and Tourism
Secondary-
Introductory/C
ulinary
Post-
secondary
PERFORMANCE INDICATOR PERFORMANCE MEASURE
COMMON CORE
COMPETENCIES- Consensus among work
group - COMMENTS
KEY: Y=Essential N=Not Essential O=Optional
MEASURE 02.01.01 Read basic English or
predominant language.Y/Y Y
MEASURE 02.01.02 Convey written and verbal
information clearly, correctly, and succinctly to co-
workers and guests. Y/Y Y
MEASURE 02.01.03 Ask appropriate questions
and seek supervisory approval when needed. Y/Y Y
MEASURE 02.01.03 Understand, interpret, and
respond to messages received in a variety of
ways, such as hearing, American Sign Language,
instant messaging, text-to-speech devices, and
other methods.
Y/Y Y
MEASURE 02.01.04 Comprehend instructions
and use active listening skills to rephrase for
understanding.Y/Y Y
TOPIC 2: COMMUNICATIONS - Communicate clearly and effectively with reason including technical terminology and information.
INDICATOR 02.01 Listen, speak, and/or
signal so others can understand
(methods may include hearing, speech in
English or other language, American Sign
Language, instant messaging, and text-to-
speech devices).
Page 3 of 22
Minnesota Common Core Competencies 7/1/2017
Pathway: Restaurants and Food/Beverage Services
Cluster: Hospitality and Tourism
Secondary-
Introductory/C
ulinary
Post-
secondary
PERFORMANCE INDICATOR PERFORMANCE MEASURE
COMMON CORE
COMPETENCIES- Consensus among work
group - COMMENTS
KEY: Y=Essential N=Not Essential O=Optional
MEASURE 02.02.01 Identify common nonverbal
cues exhibited by guests and employees. Y/Y Ye.g. customer appearance, dress, etc.
MEASURE 02.02.02 Provide feedback to
management in order to enhance operations. Y/Y Y
MEASURE 03.01.01 Gather and use structured
problem-solving methods when developing
proposals and solutions.Y/Y Y
Comment from Faciliator: Expanded original
03.01.01 with Measures 03.01.01, 03, 04, 05 from
Foundation Knowledge & Skills based on
competetencies from Prostart competencies.
e.g. 5-step process in problem solving
MEASURE 03.01.02 Recognize common
unexpected situations. Y/Y YComment from Business/Industry: Safety issues
should be recognized.
MEASURE 03.01.03 Use logic and reasoning to
identify strengths and risks of alternative
solutions or approaches to alternatives.O/O O
e.g. Double the recipe; depends on job setting.
MEASURE 03.01.04 Critically analyze information
to determine value to the problem-solving task. Y/Y Y
INDICATOR 03.01 Identify the problem,
possible solutions, and decide on a
course of action to resolve unexpected
situations.
TOPIC 3: PROBLEM-SOLVING AND CRITICAL THINKING - Utilize critical thinking skills to make sense of problems and persevere in solving them. Employ
valid, reliable research strategies. Demonstrate creativity and innovation.
INDICATOR 02.02 Recognize and
respond to guests' needs and nonverbal
cues to provide quality service.
Page 4 of 22
Minnesota Common Core Competencies 7/1/2017
Pathway: Restaurants and Food/Beverage Services
Cluster: Hospitality and Tourism
Secondary-
Introductory/C
ulinary
Post-
secondary
PERFORMANCE INDICATOR PERFORMANCE MEASURE
COMMON CORE
COMPETENCIES- Consensus among work
group - COMMENTS
KEY: Y=Essential N=Not Essential O=Optional
MEASURE 03.01.05 Guide individuals through
the process of recognizing concerns and making
informed decisions.Y/Y Y
e.g. Prostart leadership skills; classroom lab
groups
MEASURE 03.01.06 Outline steps to remedy
specific situations. Y/Y Y
MEASURE 03.02.01 Identify situations and
behaviors that affect conflict management. Y/Y Y
MEASURE 03.02.02 Determine best
options/outcomes for conflict resolution using
critical thinking skills.Y/Y Y
e,g. Should I talk to the chef or supervisor or
should I solve it by myself?
MEASURE 03.02.03 Implement conflict
resolution skills to address staff issues/problems. Y/Y Y
MEASURE 04.01.01 Manage personal schedules
and contact information. Y/Y Y
MEASURE 04.01.02 Use information technology
tools to manage, share, and perform work
responsibilities.Y/Y Y
INDICATOR 03.01 Identify the problem,
possible solutions, and decide on a
course of action to resolve unexpected
situations.
INDICATOR 03.02 Employ critical
thinking and interpersonal skills to
resolve conflicts with staff and/or
customers.
INDICATOR 04.01 Employ computer
operation applications to manage work
tasks
TOPIC 4: TECHNOLOGY APPLICATIONS - Use technology to enhance productivity.
Page 5 of 22
Minnesota Common Core Competencies 7/1/2017
Pathway: Restaurants and Food/Beverage Services
Cluster: Hospitality and Tourism
Secondary-
Introductory/C
ulinary
Post-
secondary
PERFORMANCE INDICATOR PERFORMANCE MEASURE
COMMON CORE
COMPETENCIES- Consensus among work
group - COMMENTS
KEY: Y=Essential N=Not Essential O=Optional
MEASURE 04.01.03 Determine the most
appropriate use of technology in work situations. Y/Y Ye.g. texts, e-mails, phone - know when to use
your phone at work and when not to do so.
INDICATOR 04.02 Use software
applications to manage different aspects
of foodservice operations.
MEASURE 04.02.01 Demonstrate the use of
software programs for inventory control, point of
sale, profit/loss, etc.Y/O Y
Comment from Postsecondary: To be
successful, solve problems on your feet.
MEASURE 04.03.01 Access relevant websites.Y/Y Y
MEASURE 04.03.02 Download and bookmark
recipes. Y/Y Y
MEASURE 04.03.03 Evaluate and critique
culinary website online for valid and reliable
information.Y/Y Y
INDICATOR 05.01 Identify commercial
and non-commercial segments of the
restaurant industry.
MEASURE 05.01.01 Identify examples of
commercial and non-commercial foodservice
operations.
Y/Y Y
Examples of Commercial Segments include:
Restaurants, catering and banquets, retail,
stadiums, airlines, and cruise ships.
Examples of Non-Commercial Segments Include:
schools, universities, the military, healthcare
businesses and industry, and clubs.
INDICATOR 04.01 Employ computer
operation applications to manage work
tasks
INDICATOR 04.03 Retrieve website
information to use in menu planning,
recipes, and for product information.
TOPIC 5: ORGANIZATIONAL AND GLOBAL SYSTEMS – Understand the environmental, social, and economic impacts of decisions within an organization.
Understand global context of industries and careers.
Page 6 of 22
Minnesota Common Core Competencies 7/1/2017
Pathway: Restaurants and Food/Beverage Services
Cluster: Hospitality and Tourism
Secondary-
Introductory/C
ulinary
Post-
secondary
PERFORMANCE INDICATOR PERFORMANCE MEASURE
COMMON CORE
COMPETENCIES- Consensus among work
group - COMMENTS
KEY: Y=Essential N=Not Essential O=Optional
MEASURE 05.02.01 Recognize operating
procedures for food quality.
Y/Y Y
Comment from Secondary: Read expiration
dates, first in/ first out. Sell by expiration dates.
Comment from Business/Industry: Understand
strategic timing between prep and cooking.
MEASURE 05.02.02 Detail operating procedures
for food presentation. Y/Y Y
MEASURE 05.03.01 Show consistent appearance
in prepared foods. Y/Y Y
MEASURE 05.03.02 Detail ways to monitor
quality of prepared food. Y/Y Y
INDICATOR 05.04 Understand
sustainability, recycling, and cost for the
organization.
MEASURE 05.04.01 Understand sustainability,
recycling, and cost for the organization. Y/Y Y
MEASURE 06.01.01 Exhibit professional
appearance and hygiene. O/Y Y
MEASURE 06.01.02 List common causes of
typical accidents and injuries in the foodservice
industry.O/Y Y
INDICATOR 05.02 Implement set of
operating procedures to comply with
organizational requirements.
INDICATOR 05.03 Evaluate prepared
foods for quality and presentation to set
quality standards in accordance with
company requirements.
TOPIC 6: SAFETY, HEALTH, AND ENVIRONMENT – Understand the importance of safety, health, and environmental management systems and their
importance to organizational performance and regulatory compliance.
INDICATOR 06.01 Implement personal
and worksite safety rules and regulations
to maintain safe and healthful working
conditions and environments.
Page 7 of 22
Minnesota Common Core Competencies 7/1/2017
Pathway: Restaurants and Food/Beverage Services
Cluster: Hospitality and Tourism
Secondary-
Introductory/C
ulinary
Post-
secondary
PERFORMANCE INDICATOR PERFORMANCE MEASURE
COMMON CORE
COMPETENCIES- Consensus among work
group - COMMENTS
KEY: Y=Essential N=Not Essential O=Optional
MEASURE 06.01.03 Examine overall safety
procedures to maintain a safe work area based on
OSHA-10 regulations. Y/Y Y
Comment from Business/Industry: This is an
important issue; however, most companies have
procedures in place that are directed by a risk
management team. Must be OSHA compliant.
MEASURE 06.01.04 Review Safety Data Sheets
(SDS) and explain their requirements in handling
hazardous materials. N/Y Y
MEASURE 06.01.05 Discuss right-to-know laws.N/Y Y
MEASURE 06.01.06 Identify electrical and
mechanical hazards. Y/Y Y
MEASURE 06.03.07 Describe appropriate types
and use of fire extinguishers used in the
foodservice area.O/Y Y
MEASURE 06.01.08 Classify and identify proper
fire evacuation procedures. O/Y Y
MEASURE 06.02.01 Illustrate correct use of
knives and kitchen equipment. Y/Y Y
MEASURE 06.02.02 Demonstate appropriate use
of personal protective equipment (PPE). O/Y Y
e.g. Chef coat, aprons, non-skid leather shoes,
gloves, safety glasses with oven spraying;knife
sharpening
INDICATOR 06.02 Understand the basic
principles of safety with kitchen tools and
equipment.
INDICATOR 06.01 Implement personal
and worksite safety rules and regulations
to maintain safe and healthful working
conditions and environments.
Page 8 of 22
Minnesota Common Core Competencies 7/1/2017
Pathway: Restaurants and Food/Beverage Services
Cluster: Hospitality and Tourism
Secondary-
Introductory/C
ulinary
Post-
secondary
PERFORMANCE INDICATOR PERFORMANCE MEASURE
COMMON CORE
COMPETENCIES- Consensus among work
group - COMMENTS
KEY: Y=Essential N=Not Essential O=Optional
MEASURE 06.03.01 Define foodborne illness and
explain the costs associated with a foodborne-
illness outbreak.Y/Y Y
MEASURE 06.03.02 Know and understand
allergen requirements. Y/Y YComment from Business/Industry: Know
allergens - dairy, wheat, nuts, etc.
MEASURE 06.03.03 Recognize the importance of
good personal hygiene, and describe behaviors
associated with it such as handwashing,
reportable illnesses, etc.
Y/Y Y
MEASURE 06.03.04 Define time and temperature
control, and describe actions necessary to provide
safe food.Y/Y Y
e.g. safe food storage, correct cooking
temperatures, correct cooling, and the use of
thermometers
MEASURE 06.03.05 Define cross-contamination,
and describe ways to prevent it. Y/Y Y
MEASURE 06.03.06 Identify biological, chemical,
and physical hazards throughout the flow of food. Y/Y Y
MEASURE 06.03.07 Explain correct cleaning and
sanitizing, including how, where, and when it
should be done.Y/Y Y
MEASURE 06.03 Understand the basic
principles of food handling and
production techniques.
Page 9 of 22
Minnesota Common Core Competencies 7/1/2017
Pathway: Restaurants and Food/Beverage Services
Cluster: Hospitality and Tourism
Secondary-
Introductory/C
ulinary
Post-
secondary
PERFORMANCE INDICATOR PERFORMANCE MEASURE
COMMON CORE
COMPETENCIES- Consensus among work
group - COMMENTS
KEY: Y=Essential N=Not Essential O=Optional
MEASURE 06.03.08 Demonstrate cleaning and
sanitizing procedures for equipment and facilities. Y/Y Y
MEASURE 06.03.09 Identify proper methods of
waste disposal and recycling. Y/Y Y
MEASURE 07.01.01 Demonstrate respect relating
to customers, associates, and supervisors.Y/Y Y
Comment from Secondary-Culinary: These
measures are good for a "Interpersonal/
intrapersonal communication" performance
assessment.
MEASURE 07.01.02 Contribute to the team with
ideas, suggestions, and effort. Y/Y Y
MEASURE 07.01.03 Listen and respond
appropriately to team member contributions. Y/Y Y
Comment from Business & Industry: Speaks and
listens effectively and courteously to guests and
fellow employees.
MEASURE 07.01.04 Work collaboratively with
coworkers from other backgrounds/ cultures. Y/Y Y
MEASURE 07.01.05 Resolve differences for the
benefit of the team. Y/Y YComment from Business & Industry: Speaks and
listens effectively and courteously to guests and
fellow employees.
MEASURE 06.03 Understand the basic
principles of food handling and
production techniques.
TOPIC 7: LEADERSHIP AND TEAMWORK - Use leadership in collaborating with others to accomplish productive organizational goals and objectives with an
awareness of cultural/global competence.
INDICATOR 07.01 Understand roles
within teams, work units, departments,
organizations, intro-organizational
systems, and the larger en quality of
products and services.
Page 10 of 22
Minnesota Common Core Competencies 7/1/2017
Pathway: Restaurants and Food/Beverage Services
Cluster: Hospitality and Tourism
Secondary-
Introductory/C
ulinary
Post-
secondary
PERFORMANCE INDICATOR PERFORMANCE MEASURE
COMMON CORE
COMPETENCIES- Consensus among work
group - COMMENTS
KEY: Y=Essential N=Not Essential O=Optional
MEASURE 07.01.06 Take responsibility for share
of tasks necessary to complete a project. Y/Y Y
Comment from Business & Industry: Sense of
urgency (speed and accuracy) are critical skills for
any employee.
MEASURE 07.01.07 Explain how stereotypes and
prejudices can impact the working environment. Y/Y YComment from Business/Industry: Employees
need to treat everyone with respect.
MEASURE 07.01.08 Identify employer/employee
expectations.Y/Y Y
Comment from Business/Industry: Essential for
producing and identifying future leaders. "This is
what I expect from you; what do you expect from
me?"
MEASURE 08.01.01 Abide by a professional code
of ethics and behavior at all times. Y/Y Ye.g. global & ethical practices
MEASURE 08.01.02 Use company time and
property responsibly. Y/Y Y
MEASURE 08.01.03 Treat others with honesty,
fairness, and respect. Y/Y Y
MEASURE 08.01.04 Be accountable for one’s
decisions and actions and for those of one’s
group or team. Y/Y Y
INDICATOR 07.01 Understand roles
within teams, work units, departments,
organizations, intro-organizational
systems, and the larger en quality of
products and services.
TOPIC 8: ETHICS AND LEGAL RESPONSIBILITIES –Know, understand, and model the importance of ethics, integrity, and legal responsibilities.
INDICATOR 08.01 Know, understand,
and follow ethical and legal guidelines
relating to job performance to solve legal
or ethical issues.
Page 11 of 22
Minnesota Common Core Competencies 7/1/2017
Pathway: Restaurants and Food/Beverage Services
Cluster: Hospitality and Tourism
Secondary-
Introductory/C
ulinary
Post-
secondary
PERFORMANCE INDICATOR PERFORMANCE MEASURE
COMMON CORE
COMPETENCIES- Consensus among work
group - COMMENTS
KEY: Y=Essential N=Not Essential O=Optional
MEASURE 08.01.05 Know work-related duties
according to laws, regulations, contract
provisions, and company policies.Y/Y Y
e.g Safety laws, food/health codes, company
handbook
MEASURE 09.01.01 Explain hospitality and the
philosophy of the hospitality industry. Y/Y Y
MEASURE 09.01.02 Describe the various cuisines
and contributions of leading culinarians. O/Y Y
MEASURE 09.01.03 Identify professional
organizations and trade periodicals within the
industry; explain purposes and benefits.O/Y Y
MEASURE 09.01.04 Evaluate career
opportunities through participation in field trips
and guest speakers in class.Y/Y Y
MEASURE 09.02.01 List various types of
foodservice operations. Y/Y Ye.g. Quick service vs. fine dining vs. catering,
food trucks
MEASURE 09.02.02 Identify skills needed by
foodservice professionals. Y/Y Y
MEASURE 09.02.03 Describe major duties/tasks
for each job option. Y/Y Y
TOPIC 9: CAREER DEVELOPMENT, EMPLOYABILITY, AND CITIZENSHIP –Attend to personal health and financial well-being. Know and understand the
importance of employability skills. Plan education and career paths aligned to personal goals and employability goals. Act as a responsible and
contributing citizen and employee.
INDICATOR 09.02 Examine jobs available
within the various types of restaurants
and foodservice operations to assess
career opportunities.
INDICATOR 08.01 Know, understand,
and follow ethical and legal guidelines
relating to job performance to solve legal
or ethical issues.
INDICATOR 09.01 Develop an
understanding of the hospitality industry
and career opportunities in the field.
Become familiar with the organizational
structure and basic functions of
departments within hospitality and
foodservice establishments.
Page 12 of 22
Minnesota Common Core Competencies 7/1/2017
Pathway: Restaurants and Food/Beverage Services
Cluster: Hospitality and Tourism
Secondary-
Introductory/C
ulinary
Post-
secondary
PERFORMANCE INDICATOR PERFORMANCE MEASURE
COMMON CORE
COMPETENCIES- Consensus among work
group - COMMENTS
KEY: Y=Essential N=Not Essential O=Optional
MEASURE 09.02.04 Seek and learn how to
complete scholarship applications. Y/Y Ye.g. Hospitality Minnesota Education Foundation
(HMEF); American Culinary Federation (ACF)
MEASURE 09.03.01 Outline a plan for effective
job search. Y/Y Y
MEASURE 09.03.02 Write a resume that lists
skills, competencies, achievements, and
experience.Y/Y Y
MEASURE 09.03.03 Read and complete a job
application form. Y/Y Y
MEASURE 09.03.04 List steps Practice/ learn
steps for an effective job interview. Y/Y Y
MEASURE 09.03.05 Explain follow up steps for a
job interview. Y/Y YComment from Business/Industry: Thank you e-
mail is acceptable.
MEASURE 09.04.01 Follow a list of workplace
rules and regulations. Y/Y Y
MEASURE 09.04.02 Identify and give examples of
positive work attitudes. Y/Y Y
MEASURE 09.04.03 Make a list of qualities of
successful foodservice employees. Y/Y Y
MEASURE 09.04.04 Identify hierarchy within the
organization. Y/Y Ye.g. Chain of Command
INDICATOR 09.03 Summarize steps
needed to obtain a job in the restaurant
and foodservice industry.
INDICATOR 09.04 Summarize steps
needed to retain a job in the restaurant
and foodservice industry.
INDICATOR 09.02 Examine jobs available
within the various types of restaurants
and foodservice operations to assess
career opportunities.
Page 13 of 22
Minnesota Common Core Competencies 7/1/2017
Pathway: Restaurants and Food/Beverage Services
Cluster: Hospitality and Tourism
Secondary-
Introductory/C
ulinary
Post-
secondary
PERFORMANCE INDICATOR PERFORMANCE MEASURE
COMMON CORE
COMPETENCIES- Consensus among work
group - COMMENTS
KEY: Y=Essential N=Not Essential O=Optional
MEASURE 10.01A.02 Choose appropriate
cooking procedures (e.g., sauté, broil, bake, etc.). Y/Y Y
MEASURE 10.01A.03 Employ knowledge of
nutritional values. Y/Y Y
MEASURE 10.01A.04 Exhibit high-quality food
presentation. Y/Y Y
MEASURE 10.01A.01 Explain use of variety of
sauces. Y/Y YComment from Secondary: Addresses Minnesota
Art Standard Requirement.
MEASURE 10.01B.01 Use scales and other
foodservice equipment. Y/Y YComment from Postsecondary: e.g. Understand
the order that is placed.
MEASURE 10.01B.02 Use all equipment and tools
safely. Y/Y Y
MEASURE 10.01B.03 Use pots and pans for
different food preparations. Y/Y Y
TOPIC 10: TECHNICAL LITERACY – Apply technical knowledge and skills required to pursue careers in a specific career cluster and/or career pathway.
INDICATOR 10.01A Use basic food
knowledge to prepare nutritional, quality
foods.
INDICATOR 10.01B Evaluate types of
kitchen equipment to match equipment
with correct cooking methodology.
SUBTOPIC 10.01: FOUNDATIONS OF CULINARY AND RESTAURANT MANAGEMENT - Apply the fundamentals of food knowledge to prepare nutritional,
quality foods.
Page 14 of 22
Minnesota Common Core Competencies 7/1/2017
Pathway: Restaurants and Food/Beverage Services
Cluster: Hospitality and Tourism
Secondary-
Introductory/C
ulinary
Post-
secondary
PERFORMANCE INDICATOR PERFORMANCE MEASURE
COMMON CORE
COMPETENCIES- Consensus among work
group - COMMENTS
KEY: Y=Essential N=Not Essential O=Optional
MEASURE 10.01C.01 Know how to store and
retrieve foods in a variety of settings (e.g., cold,
hot, dry, etc.).Y/Y Y
MEASURE 10.01.02 Know how to store and
retrieve supplies in a variety of settings (e.g., cold,
hot, dry, etc.).Y/Y Y
e.g. Pots, pans, spatulas
MEASURE 10.01C.03 Know how to store and
retrieve equipment in a variety of settings (e.g.,
cold, hot, dry, etc.).Y/Y Y
e.g. Mixer, food processor
MEASURE 10.02.01 Define baking terms.Y/Y Y
Comment from Business/Industry: These are for
a specialty field.
MEASURE 10.02.02 Identify equipment and
utensils used in baking and discuss proper use
and care. Y/Y Y
MEASURE 10.02.03 Demonstrate proper
selection of equipment and utensils for specific
application.Y/Y Y
MEASURE 10.02.04 Identify ingredients used in
baking. Y/Y Y
MEASURE 10.02.05 Demonstrate proper scaling
and measurement techniques. Y/Y Y
MEASURE 10.01C Explain how to store
and retrieve foods, supplies, and
equipment in a variety of settings (e.g.,
cold, hot, dry, etc.).
SUBTOPIC 10.02: BASIC BAKING - Apply the fundamentals of baking science to the preparation of a variety of products. Use and care for equipment
normally found in the commercial bakeshop or baking area.
INDICATOR 10.02 Apply the
fundamentals of baking science to the
preparation of a variety of products. Use
and care for equipment normally found
in the commercial bakeshop or baking
area.
Page 15 of 22
Minnesota Common Core Competencies 7/1/2017
Pathway: Restaurants and Food/Beverage Services
Cluster: Hospitality and Tourism
Secondary-
Introductory/C
ulinary
Post-
secondary
PERFORMANCE INDICATOR PERFORMANCE MEASURE
COMMON CORE
COMPETENCIES- Consensus among work
group - COMMENTS
KEY: Y=Essential N=Not Essential O=Optional
MEASURE 10.02.06 Apply basic math skill to
recipe conversions. Y/Y Ye.g. Explain baker's percentage.
Comment from Business/Industry: Very
important!
MEASURE 10.02.07 Demonstrate the knowledge
of properties and list function of various
ingredients.Y/Y Y
MEASURE 10.03.01 Demonstrate knife skills,
hand tool and equipment operation, emphasizing
proper safety techniques.Y/Y Y
MEASURE 10.03.02 Identify the
parts/components of a recipe. Y/Y Y
MEASURE 10.03.03 Describe and follow a
standardized recipe. Y/Y Y
MEASURE 10.03.04 Outline the procedures for
writing a standardized recipe. Y/Y O
MEASURE 10.03.05 Define and demonstrate
moist-heat, dry-heat, and a combination of these
cooking methods and their application to various
foods.
Y/Y Y
Comment from Business/Industry: Not required
for entry-level workers but needs to be included
in the programs.
INDICATOR 10.02 Apply the
fundamentals of baking science to the
preparation of a variety of products. Use
and care for equipment normally found
in the commercial bakeshop or baking
area.
SUBTOPIC 10.03: FOOD PREPARATION - Develop skills in knife, tool and equipment handling and apply principles of food preparation to produce a variety
of food products.
INDICATOR 10.03 Develop skills in knife,
tool, and equipment handling and apply
principles of food preparation to produce
a variety of food products.
Page 16 of 22
Minnesota Common Core Competencies 7/1/2017
Pathway: Restaurants and Food/Beverage Services
Cluster: Hospitality and Tourism
Secondary-
Introductory/C
ulinary
Post-
secondary
PERFORMANCE INDICATOR PERFORMANCE MEASURE
COMMON CORE
COMPETENCIES- Consensus among work
group - COMMENTS
KEY: Y=Essential N=Not Essential O=Optional
MEASURE 10.04.01 List basic menu planning
principles. Y/Y Y
MEASURE 10.04.02 Identify principles of menu
layout and design. O/O Y
MEASURE 10.04.03 Create menu item
descriptions following established truth-in-menu
guidelines.O/O Y
MEASURE 10.04.04 Apply principles of nutrition
to menu development. O/O Y
MEASURE 10.04.05 Determine menu prices
utilizing proper cost controls and appropriate
technology.O/O Y
MEASURE 10.04.06 Plan a variety of menus, e.g.,
a la carte, cycle, ethnic, holiday, banquet,
reception and buffet. O/O Y
MEASURE 10.04.07 Develop a menu layout for a
foodservice operation. N/O Y
MEASURE 10.04.08 Discuss the availability of
Food and Seasonal Menus. O/O Y
MEASURE 10.04.09 Discuss Menu Planning
resources (Internet, professional and vendors). O/O Y
SUBTOPIC 10.04: MENU PLANNING - Apply the principles of menu planning and layout to the development of menus for a variety of types of facilities and
service.
INDICATOR 10.04 Apply the principles of
menu planning and layout to the
development of menus from a variety of
types of facilities and service.
Page 17 of 22
Minnesota Common Core Competencies 7/1/2017
Pathway: Restaurants and Food/Beverage Services
Cluster: Hospitality and Tourism
Secondary-
Introductory/C
ulinary
Post-
secondary
PERFORMANCE INDICATOR PERFORMANCE MEASURE
COMMON CORE
COMPETENCIES- Consensus among work
group - COMMENTS
KEY: Y=Essential N=Not Essential O=Optional
MEASURE 10.05.01 Identify current USDA
principles and food groups. Y/Y Y
MEASURE 10.05.02 List the nutrient
contributions of each food group. Y/Y Y
MEASURE 10.05.03 Discuss the areas for dietary
guidelines and make recommendations. Y/Y Y
MEASURE 10.05.04 Develop and evaluate recipes
and menus using dietary guideline
recommendations, food guides and food labels. Y/O Y
MEASURE 10.05.05 Discuss characteristics,
functions and best sources of each of the major
nutrients with awareness of dietary guidelines
and healthy menu options.
Y/Y Y
INDICATOR 10.05 Describe the
characteristics, functions, and food
sources of the major nutrients and how
to maximize nutrient retention in food
preparation and storage. Apply
principles of nutrient needs throughout
the life cycle to menu planning and food
preparation.
SUBTOPIC 10.05: NUTRITION - Describe the characteristics, functions, and food sources of the major nutrients and how to maximize nutrient retention in
food preparation and storage. Apply the principles of nutrient needs throughout the life cycle to menu planning and food preparation.
Page 18 of 22
Minnesota Common Core Competencies 7/1/2017
Pathway: Restaurants and Food/Beverage Services
Cluster: Hospitality and Tourism
Secondary-
Introductory/C
ulinary
Post-
secondary
PERFORMANCE INDICATOR PERFORMANCE MEASURE
COMMON CORE
COMPETENCIES- Consensus among work
group - COMMENTS
KEY: Y=Essential N=Not Essential O=Optional
MEASURE 10.06.01 Discuss the flow of goods in a
foodservice operation. O/Y Y
MEASURE 10.06.02 Discuss how Hazard Analysis
Critical Control Processes (HACCP) are addressed
in the purchasing, receiving, storing, and issuing
procedures.
N/O Y
MEASURE 10.06.03 Describe formal and informal
purchasing methods. O/O Y
MEASURE 10.06.04 Know market fluctuations
and product cost. O/O Y
MEASURE 10.06.05 Know regulations for
inspecting and grading of meats, poultry, seafood,
eggs, dairy products, fruits and vegetables. O/O Y
MEASURE 10.06.06 Outline yield and quality
grades and National Association of Meat
Purveyors (NAMP) specifications for meats.N/N Y
MEASURE 10.06.07 Outline the objectives of the
purchasing function in a foodservice operation. N/N Y
SUBTOPIC 10.06: PURCHASING AND RECEIVING - Understand the overall concept of purchasing and receiving practices in quality foodservice operations.
Apply knowledge of quality standards and regulations governing food products to the purchasing function. Receive and store food and non-food items
properly.
INDICATOR 10.06 Understand the
overall concept of purchasing and
receiving practices in quality foodservice
operations. Apply knowledge of quality
standards and regulations governing food
products to the purchasing function.
Receive and store food and non-food
items properly.
Page 19 of 22
Minnesota Common Core Competencies 7/1/2017
Pathway: Restaurants and Food/Beverage Services
Cluster: Hospitality and Tourism
Secondary-
Introductory/C
ulinary
Post-
secondary
PERFORMANCE INDICATOR PERFORMANCE MEASURE
COMMON CORE
COMPETENCIES- Consensus among work
group - COMMENTS
KEY: Y=Essential N=Not Essential O=Optional
MEASURE 10.06.08 List the types of goods and
service that a foodservice operation might buy. N/N Y
MEASURE 10.06.09 List factors that affect food
prices. O/O Y
MEASURE 10.06.10 List proper procedures for
receiving deliveries. N/Y Y
MEASURE 10.06.11 List proper procedures for
storing food and supplies. O/Y Y
MEASURE 10.06.12 Describe inventory systems.N/N Y
MEASURE 10.06.13 Explain the difference
between perishable and nonperishable food
items.Y/Y Y
MEASURE 10.07.01 Demonstrate the general
rules of table settings and service. Y/O Y
MEASURE 10.07.02 Discuss service methods such
as banquets, buffets and catering and a la carte. O/Y Y
MEASURE 10.07.03 Describe the functions of
dining service personnel. O/O
INDICATOR 10.06 Understand the
overall concept of purchasing and
receiving practices in quality foodservice
operations. Apply knowledge of quality
standards and regulations governing food
products to the purchasing function.
Receive and store food and non-food
items properly.
SUBTOPIC 10.07: DINING ROOM SERVICE - Perform dining room service functions using a variety of types of service. Demonstrate an understanding of
quality customer service.
INDICATOR 10.07 Perform dining room
service functions using a variety of types
of service. Demonstrate an understading
Page 20 of 22
Minnesota Common Core Competencies 7/1/2017
Pathway: Restaurants and Food/Beverage Services
Cluster: Hospitality and Tourism
Secondary-
Introductory/C
ulinary
Post-
secondary
PERFORMANCE INDICATOR PERFORMANCE MEASURE
COMMON CORE
COMPETENCIES- Consensus among work
group - COMMENTS
KEY: Y=Essential N=Not Essential O=Optional
MEASURE 10.07.04 Discuss procedures for
processing guest checks using current technology. N/O Y
MEASURE 10.07.05 Demonstrate an
understanding of guest service and customer
relations, including handling of difficult situations
and accommodations for the disabled.N/N Y
MEASURE 10.07.06 Explain inter-relationships
and work flow between dining room and kitchen
operations.N/N Y
MEASURE 10.07.07 Discuss sales techniques for
service personnel including menu knowledge and
suggestive selling. N/O Y
MEASURE 10.07.08 Demonstrate an awareness
of insurance regulations, laws, and procedures
related to responsible alcohol service. N/O Y
INDICATOR 10.07 Perform dining room
service functions using a variety of types
of service. Demonstrate an understading
Technical Skill Assessments: Secondary- ServSafe, ProStart Certificate, ProStart COA, ServSafe Food Safety Manager Certification - National Restaurant Association;
Postsecondary- ACF Certification
General Mills Rep (Krystal): Certified Research Chef; Culinary Scientist Certification - Research Chef's Association - also recommended adding competencies in
entrepreneurship.
Page 21 of 22
Minnesota Common Core Competencies 7/1/2017
Pathway: Restaurants and Food/Beverage Services
Cluster: Hospitality and Tourism
Secondary-
Introductory/C
ulinary
Post-
secondary
PERFORMANCE INDICATOR PERFORMANCE MEASURE
COMMON CORE
COMPETENCIES- Consensus among work
group - COMMENTS
KEY: Y=Essential N=Not Essential O=Optional
REFERENCES:
• American Culinary Federation Education Foundation. Required Knowledge & Skill Competencies for Cooking Programs - Degree Programs. (2010).
http://www.bic.edu/assets/uploads/managed/default/docs/acf/2010culinaryartscompetenciesdegree.pdf
• Career Clusters Initiative. HT - Restaurants and Food and Beverage Services. (2007).
http://www.careertech.org/career-clusters/resources/clusters/hospitality.html 9/7/2011.
• Minnesota Career and Technical Education, Minnesota State Colleges & Universities and Minnesota Department of Education (2012).
Page 22 of 22
Minnesota State-Approved Technical Skill Assessments 7/1/2017
Pathway: Restaurant & Food/ Beverage Services
Cluster: Hospitality & Tourism
CLUSTER/
PATHWAY/
PROGRAM
CERTIFICATION /
ASSESSMENT
TITLE
TYPEISSUING
ORGANIZATION
WEBSITEPlease report broken
web links
ELIGIBILITY
REQUIREMENTS /
PREREQUISITES
ADMINISTRA-
TION
ELIGIBILITY(Written, Oral,
Practical, etc.)
PASSING
SCORECOST COMMENTS
Foods &
Nutrition
Food Science I
(340E)
Academic Precision Exams https://s3.amazona
ws.com/pe-wp-
media/wp-
content/uploads/2
016/08/16201159/
Food-and-Nutrition-
I-340.pdf
Broad-based
assessment on the
science of food and
nutrition. Experiences
will include food safety
and sanitation,
culinary technology,
food preparation,
dietary analysis, and
career readiness.
Online Criterion-
Referenced
Cut Score
$8 per
assessment -
$8 for pre-
test; $8 for
post-test
80% or Higher to
Earn a Career Skills
Certificate
Foods &
Nutrition
Food Science
Fundamentals
Pre-Professional
Assessment &
Certification
Pre-PAC
American
Association of
Family &
Consumer
Sciences
(AAFCS)
http://www.aafcs
.org/Credentialin
gCenter/Food_Sci
ence_Fundament
als.asp
Assessment that
verifies student
mastery of the
knowledge and skills in
food foundations.
Online 60% or higher
to earn a
certificate
$25 per
exam
Use this link for
managing
assessments &
certifications:
http://www.aafcs.
org/CredentialingC
enter/Assessment_
Portfolio.asp#Intro
● For use at SECONDARY For use at SECONDARY For use at SECONDARY For use at SECONDARY
Page 1 of 10
Minnesota State-Approved Technical Skill Assessments 7/1/2017
Pathway: Restaurant & Food/ Beverage Services
Cluster: Hospitality & Tourism
CLUSTER/
PATHWAY/
PROGRAM
CERTIFICATION /
ASSESSMENT
TITLE
TYPEISSUING
ORGANIZATION
WEBSITEPlease report broken
web links
ELIGIBILITY
REQUIREMENTS /
PREREQUISITES
ADMINISTRA-
TION
ELIGIBILITY(Written, Oral,
Practical, etc.)
PASSING
SCORECOST COMMENTS
● For use at SECONDARY For use at SECONDARY For use at SECONDARY For use at SECONDARYCulinary Arts Food Service/
Culinary Arts
(345)
Academic Precision Exams https://s3.amazo
naws.com/pe-wp-
media/wp-
content/uploads/
2016/09/121247
55/Food-Service-
Culinary-Arts-
345.pdf
Broad-based
assessment that
focuses on careers in
food services and
culinary arts. Safety
and sanitation
procedures, use and
maintainenance of
equipment, & quantity
food preparation is the
focus.
Online Criterion-
Referenced
Cut Score
$8 per
assessment -
$8 for pre-
test; $8 for
post-test
80% or Higher to
Earn a Career Skills
Certificate
Foods &
Nutrition/
Culinary Arts
Restaurant,
Food, and
Beverage
Services
Pathway
Assessment
NOCTI http://www.nocti
.org/PDFs/JobRea
dy/1286_Restaur
ant_Food_Bevera
ge_Services.pdf
Broad-based
assessment that
verifies student
mastery of the
knowledge and skills
that provide the
foundation for
restaurant, food, and
beverage services.
Online Criterion-
Referenced
Cut Score
http://www.n
octi.org/pdf/
CRCutScores.
$13 for post-
test only;
$20 for pre-
test & post-
test
Page 2 of 10
Minnesota State-Approved Technical Skill Assessments 7/1/2017
Pathway: Restaurant & Food/ Beverage Services
Cluster: Hospitality & Tourism
CLUSTER/
PATHWAY/
PROGRAM
CERTIFICATION /
ASSESSMENT
TITLE
TYPEISSUING
ORGANIZATION
WEBSITEPlease report broken
web links
ELIGIBILITY
REQUIREMENTS /
PREREQUISITES
ADMINISTRA-
TION
ELIGIBILITY(Written, Oral,
Practical, etc.)
PASSING
SCORECOST COMMENTS
● For use at SECONDARY For use at SECONDARY For use at SECONDARY For use at SECONDARYCulinary Arts Commercial
Foods
Job-Ready
Assessment
NOCTI http://www.nocti
.org/PDFs/JobRea
dy/4020_Comme
rcial_Foods.pdf
Job-ready assessment
that verifies student
mastery of the
knowledge and skills
that provide the
foundation for
restaurant, food, and
beverage services
careers.
Online Criterion-
Referenced
Cut Score
http://www.n
octi.org/pdf/
CRCutScores.
$22 for post-
test only;
$32 for pre-
test & post-
test
Culinary Arts Culinary Arts -
Level I - Prep
Cook
Job-Ready
Assessment
NOCTI http://www.nocti
.org/PDFs/JobRea
dy/4236_Culinary
_Arts_Level-1.pdf
Job-ready assessment
that verifies student
mastery of the
knowledge and skills
that provide the
foundation in culinary
arts as a prep cook.
Online Criterion-
Referenced
Cut Score
http://www.n
octi.org/pdf/
CRCutScores.
$22 for post-
test only;
$32 for pre-
test & post-
test
Culinary Arts Culinary Arts -
Level I - Prep
Cook
Job-Ready
Assessment
NOCTI http://www.nocti
.org/PDFs/JobRea
dy/4236_Culinary
_Arts_Level-1.pdf
Job-ready assessment
that verifies student
mastery of the
knowledge and skills
that provide the
foundation in culinary
arts as a prep cook.
Online Criterion-
Referenced
Cut Score
http://www.n
octi.org/pdf/
CRCutScores.
$22 for post-
test only;
$32 for pre-
test & post-
test
Page 3 of 10
Minnesota State-Approved Technical Skill Assessments 7/1/2017
Pathway: Restaurant & Food/ Beverage Services
Cluster: Hospitality & Tourism
CLUSTER/
PATHWAY/
PROGRAM
CERTIFICATION /
ASSESSMENT
TITLE
TYPEISSUING
ORGANIZATION
WEBSITEPlease report broken
web links
ELIGIBILITY
REQUIREMENTS /
PREREQUISITES
ADMINISTRA-
TION
ELIGIBILITY(Written, Oral,
Practical, etc.)
PASSING
SCORECOST COMMENTS
● For use at SECONDARY For use at SECONDARY For use at SECONDARY For use at SECONDARYCulinary Arts Culinary Arts -
Level II - Cook
Job-Ready
Assessment
NOCTI http://www.nocti
.org/PDFs/JobRea
dy/4336_Culinary
_Arts_Level-2.pdf
Job-ready assessment
that verifies student
mastery of the
knowledge and skills
that provide the
foundation in culinary
arts as a cook.
Online Criterion-
Referenced
Cut Score
http://www.n
octi.org/pdf/
CRCutScores.
$22 for post-
test only;
$32 for pre-
test & post-
test
Culinary Arts American
Culinary
Federation
(ACFEF) Culinary
Arts
Certification
Certification
Exam Through
ACFEF
NOCTI & ACFEF http://www.nocti
.org/PDFs/ACF/39
90%20and%2039
91_Culinary_Arts.
Industry-recognized
certification that
verifies student
mastery of the
knowledge and skills in
culinary arts.
Online Pass/Fail Contact
ACFEF
Click here for
getting started
with NOCTI:
http://www.nocti.
org/pdf/Getting%2
0Started.pdf
Culinary Arts Culinary Arts Academic SkillsUSA - Skill
Connect
http://www.workfo
rcereadysystem.org
/wp-
content/uploads/2
015/07/Culinary-
Arts.pdf
Broad-based
assessment that
verifies student
mastery of the
knowledge and skills in
culinary arts.
Online 65% $15 per
assessment
for SkillsUSA
member;
$25 per
assessment
for non-
member
Page 4 of 10
Minnesota State-Approved Technical Skill Assessments 7/1/2017
Pathway: Restaurant & Food/ Beverage Services
Cluster: Hospitality & Tourism
CLUSTER/
PATHWAY/
PROGRAM
CERTIFICATION /
ASSESSMENT
TITLE
TYPEISSUING
ORGANIZATION
WEBSITEPlease report broken
web links
ELIGIBILITY
REQUIREMENTS /
PREREQUISITES
ADMINISTRA-
TION
ELIGIBILITY(Written, Oral,
Practical, etc.)
PASSING
SCORECOST COMMENTS
● For use at SECONDARY For use at SECONDARY For use at SECONDARY For use at SECONDARYCulinary Arts Culinary Arts Pre-Professional
Assessment &
Certification
Pre-PAC
American
Association of
Family &
Consumer
Sciences
(AAFCS)
http://www.aafcs.o
rg/CredentialingCe
nter/culinary.asp
Broad-based
assessment that
verifies student
mastery of the
knowledge and skills
that provide the
foundation in culinary
arts.
Online 60% $25 per
exam
Use this link for
managing
assessments &
certifications:
http://www.aafcs.
org/CredentialingC
enter/Assessment_
Portfolio.asp#Intro
Food Service/
Culinary Arts
ServSafe
Certification
Food Handler
Certification Food Safety
Administration
https://www.servsa
fe.com/home
Industry-recognized
certification that
verifies student
mastery of the
knowledge and skills in
food safety.
Online or
classroom
certification
75% Contact
NRAF for
cost
information.
Instructor must be
approved to
administer
assessment. Must
be instructor
and/or certified
proctor.
Food Service/
Culinary Arts
Prostart I Certification National
Restaurant
Association
Educational
Foundation
https://www.cho
oserestaurants.or
g/students/exam
s
Industry-recognized
certification that
verifies student
mastery of the
knowledge and skills in
food service and
culinary arts.
Online or
classroom
certification
70% Contact
NRAF for
cost
information.
Instructor must be
approved to
administer
assessment. Must
be instructor
and/or certified
proctor.
Page 5 of 10
Minnesota State-Approved Technical Skill Assessments 7/1/2017
Pathway: Restaurant & Food/ Beverage Services
Cluster: Hospitality & Tourism
CLUSTER/
PATHWAY/
PROGRAM
CERTIFICATION /
ASSESSMENT
TITLE
TYPEISSUING
ORGANIZATION
WEBSITEPlease report broken
web links
ELIGIBILITY
REQUIREMENTS /
PREREQUISITES
ADMINISTRA-
TION
ELIGIBILITY(Written, Oral,
Practical, etc.)
PASSING
SCORECOST COMMENTS
● For use at SECONDARY For use at SECONDARY For use at SECONDARY For use at SECONDARYFood Service/
Culinary Arts
Prostart II Certification National
Restaurant
Association
Educational
Foundation
https://www.choos
erestaurants.org/st
udents/exams
Industry-recognized
certification that
verifies student
mastery of the
knowledge and skills in
food service and
culinary arts.
Online or
classroom
certification
70% Contact
NRAF for
cost
information.
Instructor must be
approved to
administer
assessment. Must
be instructor
and/or certified
proctor.
Page 6 of 10
Minnesota State-Approved Technical Skill Assessments 7/1/2017
Pathway: Restaurant & Food/ Beverage Services
Cluster: Hospitality & Tourism
CLUSTER/
PATHWAY/
PROGRAM
CERTIFICATION /
ASSESSMENT
TITLE
TYPEISSUING
ORGANIZATION
WEBSITEPlease report broken
web links
ELIGIBILITY
REQUIREMENTS /
PREREQUISITES
ADMINISTRA-
TION
ELIGIBILITY(Written, Oral,
Practical, etc.)
PASSING
SCORECOST COMMENTS
● For use at SECONDARY For use at SECONDARY For use at SECONDARY For use at SECONDARY
Culinary Arts Commercial
Foods
Job-Ready
Assessment
NOCTI http://www.nocti
.org/PDFs/JobRea
dy/4020_Comme
rcial_Foods.pdf
Job-ready assessment
that verifies student
mastery of the
knowledge and skills
that provide the
foundation for
restaurant, food, and
beverage services
careers.
Online Criterion-
Referenced
Cut Score
http://www.n
octi.org/pdf/
CRCutScores.
$22 for post-
test only;
$32 for pre-
test & post-
test
Culinary Arts Culinary Arts -
Level I - Prep
Cook
Job-Ready
Assessment
NOCTI http://www.nocti
.org/PDFs/JobRea
dy/4236_Culinary
_Arts_Level-1.pdf
Job-ready assessment
that verifies student
mastery of the
knowledge and skills
that provide the
foundation in culinary
arts as a prep cook.
Online Criterion-
Referenced
Cut Score
http://www.n
octi.org/pdf/
CRCutScores.
$22 for post-
test only;
$32 for pre-
test & post-
test
● For use at POSTSECONDARY For use at POSTSECONDARY For use at POSTSECONDARY
Page 7 of 10
Minnesota State-Approved Technical Skill Assessments 7/1/2017
Pathway: Restaurant & Food/ Beverage Services
Cluster: Hospitality & Tourism
CLUSTER/
PATHWAY/
PROGRAM
CERTIFICATION /
ASSESSMENT
TITLE
TYPEISSUING
ORGANIZATION
WEBSITEPlease report broken
web links
ELIGIBILITY
REQUIREMENTS /
PREREQUISITES
ADMINISTRA-
TION
ELIGIBILITY(Written, Oral,
Practical, etc.)
PASSING
SCORECOST COMMENTS
● For use at SECONDARY For use at SECONDARY For use at SECONDARY For use at SECONDARYCulinary Arts Culinary Arts -
Level I - Prep
Cook
Job-Ready
Assessment
NOCTI http://www.nocti
.org/PDFs/JobRea
dy/4236_Culinary
_Arts_Level-1.pdf
Job-ready assessment
that verifies student
mastery of the
knowledge and skills
that provide the
foundation in culinary
arts as a prep cook.
Online Criterion-
Referenced
Cut Score
http://www.n
octi.org/pdf/
CRCutScores.
$22 for post-
test only;
$32 for pre-
test & post-
test
Culinary Arts American
Culinary
Federation
(ACFEF) Culinary
Arts
Certification
Certification
Exam Through
ACFEF
NOCTI & ACFEF http://www.nocti
.org/PDFs/ACF/39
90%20and%2039
91_Culinary_Arts.
Industry-recognized
certification that
verifies student
mastery of the
knowledge and skills in
culinary arts.
Online Pass/Fail Contact
ACFEF
Click here for
getting started
with NOCTI:
http://www.nocti.
org/pdf/Getting%2
0Started.pdf
Culinary Arts Culinary Arts Academic SkillsUSA - Skill
Connect
http://www.workfo
rcereadysystem.org
/wp-
content/uploads/2
015/07/Culinary-
Arts.pdf
Broad-based
assessment that
verifies student
mastery of the
knowledge and skills in
culinary arts.
Online 65% $15 per
assessment
for SkillsUSA
member;
$25 per
assessment
for non-
member
Page 8 of 10
Minnesota State-Approved Technical Skill Assessments 7/1/2017
Pathway: Restaurant & Food/ Beverage Services
Cluster: Hospitality & Tourism
CLUSTER/
PATHWAY/
PROGRAM
CERTIFICATION /
ASSESSMENT
TITLE
TYPEISSUING
ORGANIZATION
WEBSITEPlease report broken
web links
ELIGIBILITY
REQUIREMENTS /
PREREQUISITES
ADMINISTRA-
TION
ELIGIBILITY(Written, Oral,
Practical, etc.)
PASSING
SCORECOST COMMENTS
● For use at SECONDARY For use at SECONDARY For use at SECONDARY For use at SECONDARYCulinary Arts Basic Culinary
Arts
Academic Oklahoma
Career Techhttp://www.okca
reertech.org/edu
cators/assessmen
ts-and-
testing/testing/st
udy-guides/study-
guides-ok-works-
2015-
2016/CulinaryArt
sSG.pdf
Broad-based
assessment that
verifies student
mastery of the
knowledge and skills in
culinary arts.
Online Criteria-
Referenced
Cut Score
$15 per
exam -
$15 pre-test;
$15 post-
test
Culinary Arts Advanced
Culinary Arts
Academic Oklahoma
Career Tech
http://www.okcare
ertech.org/educato
rs/assessments-and-
testing/testing/stud
y-guides/study-
guides-ok-works-
2015-
2016/CulinaryArtsS
G.pdf
Advanced assessment
that verifies student
mastery of the
knowledge and skills in
advanced culinary arts.
Online Criteria-
Referenced
Cut Score
$15 per
exam -
$15 pre-test;
$15 post-
test
Food Service/
Culinary Arts
ServSafe
Certification
Food Handler
Certification Food Safety
Administration
https://www.servsa
fe.com/home
Industry-recognized
certification that
verifies student
mastery of the
knowledge and skills in
food safety.
Online or
classroom
certification
75% Contact
NRAF for
cost
information.
Instructor must be
approved to
administer
assessment. Must
be instructor
and/or certified
proctor.
Page 9 of 10
Minnesota State-Approved Technical Skill Assessments 7/1/2017
Pathway: Restaurant & Food/ Beverage Services
Cluster: Hospitality & Tourism
CLUSTER/
PATHWAY/
PROGRAM
CERTIFICATION /
ASSESSMENT
TITLE
TYPEISSUING
ORGANIZATION
WEBSITEPlease report broken
web links
ELIGIBILITY
REQUIREMENTS /
PREREQUISITES
ADMINISTRA-
TION
ELIGIBILITY(Written, Oral,
Practical, etc.)
PASSING
SCORECOST COMMENTS
● For use at SECONDARY For use at SECONDARY For use at SECONDARY For use at SECONDARYFood Service/
Culinary Arts
ServSafe
Certification
Food Manager
Certification Food Safety
Administration
https://www.servsa
fe.com/home
Industry-recognized
certification that
verifies student
mastery of the
knowledge and skills in
food management.
Online or
classroom
certification
75% Contact
NRAF for
cost
information.
Instructor must be
approved to
administer
assessment. Must
be instructor
and/or certified
proctor.
Page 10 of 10
Technical Skill Assessment Blueprint 7/1/2017
Pathway: Restaurants and Food/Beverage Services
Cluster: Hospitality and TourismSECONDARY
FACS/
Culinary
POST-
SECONDARY
BUSINESS &
INDUSTRY
% of
Assessment
↓
% of
Assessment
↓
% of
Assessment
↓
TOPIC
1
ACADEMIC FOUNDATIONS: Achieve additional academic knowledge and skills
required to pursue the full range of career and education opportunities within
Hospitality and Tourism career cluster and/or Restaurant and Food/ Beverage
Services career pathway.
15%/
20%6% 6%
TOPIC
2
COMMUNICATIONS - Communicate clearly and effectively with reason including
technical terminology and information. 12%/
12%15% 15%
TOPIC
3
PROBLEM-SOLVING AND CRITICAL THINKING - Utilize critical thinking skills to make
sense of problems and persevere in solving them. Employ valid, reliable research
strategies. Demonstrate creativity and innovation.
15%/
5%10% 14%
TOPIC
4
TECHNOLOGY APPLICATIONS - Use technology to enhance productivity. 5%/
2%4% 4%
TOPIC
5
ORGANIZATIONAL AND GLOBAL SYSTEMS – Understand the environmental, social,
and economic impacts of decisions within an organization. Understand global
context of industries and careers.
3%/
3%4% 4%
TOPIC
6
SAFETY, HEALTH, AND ENVIRONMENT – Understand the importance of safety,
health, and environmental management systems and their importance to
organizational performance and regulatory compliance.
15%/
25% 9% 12%
TOPIC
7
LEADERSHIP AND TEAMWORK - Use leadership in collaborating with others to
accomplish productive organizational goals and objectives with an awareness of
cultural/global competence.
10%/
5%8% 10%
TOPIC
8
ETHICS AND LEGAL RESPONSIBILITIES –Know, understand, and model the
importance of ethics, integrity, and legal responsibilities.2%/
2%4% 4%
TOPIC
9
CAREER DEVELOPMENT, EMPLOYABILITY, AND CITIZENSHIP –Attend to personal
health and financial well-being. Know and understand the importance of
employability skills. Plan education and career paths aligned to personal goals and
employability goals. Act as a responsible and contributing citizen and employee.
5%/
3%5% 6%
TOPIC
10
TECHNICAL LITERACY – Apply technical knowledge and skills required to pursue
careers in the Hospitality and Tourism career cluster and/or Restaurant and Food/
Beverage Services career pathway.
18%/
21%35% 25%
100% 100% 100%
An "assessment blueprint" is a document that indicates the knowledge and skills that will be
covered in an assessment instrument and the percentage of the assessment that will be devoted
to each area of knowledge and skills. The Minnesota assessment blueprints will be used to
review the appropriateness of existing assessments by determining how closely those
assessments match up to what the Hospitality and Tourism Restaurants and Food/Beverage
Services career pathway working groups have determined should be assessed. The assessment
blueprints can also be used to guide the development of new assessments where suitable third-
party assessments do not exist.
Page 1 of 1
Minnesota Program of Study
Hospitality and Tourism: Restaurants and Food/Beverage ServicesCareer Pathway Plan of Study for ►Learners ►Parents ►Counselors ►Teachers/Faculty
EDU
CA
TIO
N
LEV
ELS
GR
AD
E
English/
Language ArtsMath Science
Social Studies/
Sciences
Other Required Courses
Other Electives
Recommended Electives
Learner Activities
*Career and Technical Courses
and/or Degree Major Courses for
Restaurants and Food/Beverage Services
Pathway
SAMPLE
Occupations Relating
to This Pathway
9
English/
Language Arts I
Algebra I or
Geometry
Earth or Life or
Physical Science
Government &
Citizenship/
Geography
• Food Prep Fundamentals/ Introduction to
Foods
• World Language (Spanish)
10English/
Language Arts II
Geometry or Algebra
II
Biology U.S. History • Culinary I
• Foods & Nutrition
11
English/
Language Arts III
Algebra II or Statistics
& Probability
Chemistry or Physics World History *Culinary I / Prostart I
*Restaurant/Food Management I
*Interpersonal Relations
College Placement Assessments-Academic/Career Advisement Provided
12
English/
Language Arts IV
Math Elective (i.e.
CTE Math Equivalent)
Science Elective (i.e.
Food Science)
Economics (Ag. Ed./
Bus. Ed./ FACS/Social
Studies)
*Culinary II/ Prostart II
*Restaurant/Food Management I
*Internship/Work-Based Learning
Articulation/Dual Credit Transcripted-Postsecondary courses may be taken/moved to the secondary level for articulation/dual credit purposes.
Year
13
• Core Classes in Restaurant &
Food/Beverage Services (Ex.
Introduction to Restaurant &
Food/ Beverage Services, Safety &
Sanitation, Use of Equipment &
Tools, Basic Food Preparation &
Cooking Procedures)
Year
14
• Advanced Classes in Restaurant &
Food/Beverage Services (Ex.
Restaurant & Food/ Beverage
Services Management, Business
Procedures, Advanced Food
Preparation)
Year
15
• Continue Courses in the Area of
Specialization
Year
16
• Complete Restaurants and
Food/Beverage Services Major
(4-Year Degree Program)
This Career Pathway Plan of Study (based on the Restaurants and Food/Beverage Services Pathway of the Hospitality and Tourism Career Cluster) can serve as a guide, along with other career planning
materials, as learners continue on a career path. Courses listed within this plan are only recommended coursework and should be individualized to meet each learner’s educational and career goals. *This
Plan of Study, used for learners at an educational institution, should be customized with course titles and appropriate high school graduation requirements as well as college entrance requirements.
PO
STSE
CO
ND
AR
Y
Management/ Professional Level
►Caterer
►Catering and Banquets Manager
►Culinologist
►Executive Chef
►Food and Beverage Manager
►Food Product Developer
►General/ Kitchen Manager
►Hospitality Manager
►Restaurant Owner
►Teacher, Family & Consumer Sciences
Skill Level
►Baker
►Bartender
►Brewer
►Pastry and Specialty Chefs
►Wine Steward
Entry Level
►Banquet Server
►Banquet Set-Up Employee
►Bus Person
►Counter Server
►Host
►Line Cook
►Restaurant Server
Interest Inventory Administered and Plan of Study Initiated for all Learners
Continue courses in the area of specialization.
All plans of study should meet
local and state high school
graduation requirements and
college entrance requirements
including art, health, and
physical education. Certain
local student organization
activities (i.e. Prostart, FFCLA,
SkillsUSA) are also important
for personal growth and
leadership development.
All plans of study need to
meet learners’ career goals
with regard to required
degrees, licenses,
certifications or journey
worker status. Certain local
student organization activities
(i.e. SkillsUSA) may also be
important to include.
SEC
ON
DA
RY
Transfer Curriculum Goals Optional--Determined by Local College Program in College Year
1 and Year 2 - Goal 1: Communication; Goal 2: Critical Thinking/Problem-Solving; Goal 3:
Natural Science; Goal 4: Mathematical/Logical Reasoning; Goal 5: History and the Social
and Behavior Sciences; Goal 6: The Humanities and the Arts; Goal 7: Human Diversity;
Goal 8: Global Perspective; Goal 9: Ethical and Civic Responsibility; Goal 10: People and
the Environment