High School CTE Massachusetts Standards

Technical Knowledge and Skills

Fundamentals of Design and Visual Communications Health and Safety

Describe and apply health and safety regulations

Identify the location of safety equipment within the DVC shop area, such as: first aid kit, fire escape routes, fires alarms, eye wash station, fire extinguishers, SDS sheets, specialized shop equipment, and hazardous materials.

Identify safety and emergency procedures for the shop, and emergency phone numbers.

Identify copyright infringement laws.

Identify internet safety procedures.

Identify principles of ergonomics.

Identify OSHA recommendations specific to the Design and Visual Communications field.

Demonstrate health and safety practices specific to Design and Visual Communications.

Demonstrate proper handling of utility knives, safe storage of blades, and safe disposal of used blades.

Demonstrate the proper use of paper cutters.

Demonstrate safe handling of aerosol adhesives by wearing a mask/ventilator or spraying in well ventilated areas only, and the use of a spray booth.

Demonstrate safety habits to protect vision, such as wearing safety glasses when photographing areas that require safety glasses and by limiting the amount of time spent focusing on computer screens.

Demonstrate safety awareness, while photographing subjects from ladders, step stools, stairs or staging by applying OSHA standards for ladder safety.

Demonstrate safety awareness when using cords or studio lighting by applying OSHA standards for those items.

Demonstrate safety awareness in protecting equipment from damage, such as preventing photography or video cameras from falls, bumps, water or extreme temperatures.

Demonstrate safe internet practices (e.g., protecting ones online image).

Demonstrate safe network practices, such as following school protocol.

Follow copyright infringement laws.

Explain bullying, harassment, and discrimination laws, and school policies.

Fundamentals of Design

Describe and apply the Elements of Design

Describe and apply Elements of Design to design work, including line, shape, form, color, value, texture, space, and size.

Describe and apply the Principles of Design

Describe and apply Principles of Design to design work, including contrast, repetition, alignment, proximity, balance, movement, rhythm, emphasis, pattern, and unity.

Describe and apply principles of visual hierarchy in regards to composition.

The Creative Process

Employ Design Strategies

Describe and demonstrate roles and responsibilities of a creative team in dealing with client needs, including a timeline and budget.

Describe considerations for print, web and video audiences.

Apply Concept Development

Maintain a sketchbook.

Demonstrate basic understanding and application of marketing and advertising principles, such as target audience, demographics, psychographics, branding and advertising campaigns.

Describe and demonstrate different types of brainstorming activities.

Write original copy.

Produce draft quality drawings, including thumbnails, roughs, comps, storyboards and site maps.

Analyze designs throughout the creative process.

Employ Design Execution/Production Strategies

Produce final design solutions.

Participate in critique process from both the client’s and designer’s perspective.

Demonstrate copy editing skills by proofreading for grammar and spelling.

Save and export digital files in a variety of appropriate formats.

Demonstrate Illustration Skills

Demonstrate presentation skills

Demonstrate industry standards of professionalism, including appropriate attire, speech, attitude, and body language, such as maintaining eye contact and good posture.

Present original design pieces meeting client objectives and timeline.

Communicate with a variety of audiences using visual aids, written and verbal communication.

Participate in a question and answer session upon the conclusion of the presentation.

Content Creation Skills

Examine the history of illustration, graphic design and art.

Demonstrate various illustration styles.

Maintain a sketchbook.

Create a self-portrait.

Render an illustration using perspective.

Render an illustration using the human figure.

Render an illustration from direct observation.

Render an illustration demonstrating interpretation and conceptualization.

Demonstrate vector based skills.

Define purpose and use of vector based graphics.

Demonstrate the use of tools, palettes, options, clipping masks and compound paths.

Demonstrate techniques for converting raster images to vector art.

Create a vector illustration, eligible for portfolio inclusion.

Demonstrate raster based skills.

Demonstrate photography skills.

Explain the characteristics of commercial, journalistic, portrait, and fine art photography.

Define raster images and their qualities.

Identify and demonstrate the use of manual settings that control lighting (aperture, shutter speed, etc.) versus automatic settings.

Retouch, modify and correct images.

Explain lighting techniques (natural, supplemental, and flash).

Improve color and tonal balance of an image.

Photograph a variety of subjects using appropriate photographic principles, styles and techniques

Demonstrate use of masks, channels and a clipping path.

Prepare a contact sheet for client review.

Demonstrate page layout skills.

Import copy and design elements into a page layout document.

Create a multipage document using master pages and style sheets.

Define and demonstrate standard industry imposition techniques.

Perform preflight/package operations.

Demonstrate website design skills.

Define the history and role of the web in current market trends and various technologies.

Analyze websites for style, content and usability

Design websites consistent with other marketing materials.

Create a sitemap, prototype, and final website.

Demonstrate animation skills.

Demonstrate video production skills.

Explain and demonstrate camera and lighting techniques.

Develop a script and storyboard for a video project.

Develop a script and storyboard for a video project.

Optimize and save final edited footage in appropriate formats.

Demonstrate and apply file management practices, utilizing industry naming conventions.

Export, save and archive assets and files for future use and editing.

Demonstrate appropriate use of tools, options and pallets specific to different design software programs.

Define and demonstrate measurement skills.

Define the difference between placing and embedding elements into a document.

Demonstrate the ability to integrate type.

Define and demonstrate the use of peripheral devices, such as scanners, external hard drives, printers, tablets and cameras.

Prepare visual content for printing or digital media.

Demonstrate fundamental technical skills according to current industry standards.

Career and Portfolio Development

Develop and prepare a body of work.

Include a minimum of 10 drawings direct from observation, including but not limited to a still life, a self-portrait, an illustration using perspective, and an illustration using the human figure.

Include a minimum of five drawings with creative concepts that reflect personal style and strengths, including but not limited to fine art, abstract or surrealism, which reflect a higher level of critical thinking.

Include a minimum of 10 pieces of work from the student’s area of focus, which may include photographs, live work and/or a variety of media utilized.

Create a graphic work, which focuses on strong use of one design element such as color, line, or texture.

Present Portfolio

Review and explain the opportunities for employment in the Design and Visual Communications Field, such as in Publishing, Entertainment, Education, Fine Art, Advertising, Interactive Media and Graphic Design.

Review and critique the body of work created.

Develop a resume, artist statement or statement of purpose, college essay or cover letter, business card and other self-promotional materials.

Develop a final portfolio from the student’s body of work for educational and/or career purposes in both a traditional and digital format.

Identify and utilize steps in the design process: - 1) Understand the Goal; 2) Research; 3) Brainstorm/Thumbnail Development; 4) Roughs;

Create a storyboard then execute an animation based on that storyboard.

Create graphics suitable for animation, such as characters, objects and backgrounds.

Describe and demonstrate the use of animation shapes and symbols (create, key frame, edit, nest) and animation techniques including frame by frame or key frame animation, and tweening.

Incorporate audio into an animation.

Digital Literacy Standards

Entrepreneurship Standards

Employability Standards

Technical & Integrated Academic Standards

Health & Safety Standards

Safety and Health in a Culinary Arts Environment: Students will apply health and safety practices in a culinary environment, using OSHA guidelines, safely operating equipment, and implementing safety protocols for emergency response, sanitation, and ergonomics to prevent accidents and reduce health risks.

Identify, describe, and demonstrate the effective use of Safety Data Sheets (SDS) to meet documentation requirements.

Locate emergency equipment, e.g., first aid kit, fire extinguisher, and review the emergency action and response plan, including labels and signage, following OSHA’s Hazard Communication Standard (HAZCOM).

Identify and compile contact information for relevant health and safety agencies and resources to incorporate into the emergency response plan.

Demonstrate safe dress and use of relevant safety gear, personal protective equipment (PPE), e.g., safety equipment, heat resistant gloves, proper footwear, hearing and eye protection.

Demonstrate safe body mechanics, including proper lifting techniques and ergonomics to prevent injury, e.g., adjustable workstations.

Describe types of cleaners and sanitizers used in a modern culinary operation and evaluate their effectiveness for food safety.

Develop a cleaning and sanitizing schedule for foodservice equipment and facilities, integrating current best practices and technology.

Analyze the potential hazards of chemicals used in the culinary facility, considering factors such as toxicity, reactivity, and environmental impact.

Handle, store, dispose of, and recycle hazardous, flammable, and combustible materials, according to EPA, OSHA, and product specifications.

Demonstrate the safe use, storage, and maintenance of equipment in the lab and classroom, e.g., the OSHA Lockout/Tagout Program (LOTO).

Describe safety practices and procedures to be followed when working with and around electricity, e.g., ground fault circuit interrupter (GFCI) and frayed wiring.

Understand and apply fire safety protocols, including the identification of fire hazards, appropriate evacuation procedures, and the correct use of fire extinguishers.

Identify and describe potential consequences for non-compliance with appropriate health and safety regulations.

Culinary Health, Global Techniques, and Presentation Skills: Students will apply global cooking techniques, adapt methods for healthier cooking options, incorporate nutritional awareness in meal preparation, and demonstrate efficient time management, organization, and plating skills to create balanced, aesthetically pleasing dishes.

Identify and demonstrate healthier cooking alternatives, such as grilling, steaming, poaching, and roasting, as compared to methods like deep-frying or pan-frying, focusing on preserving flavor and texture.

Adapt cooking methods to preserve the nutritional value of ingredients, minimizing fat and calorie content while maximizing flavor and texture, ensuring dishes are both healthy and satisfying.

Explain the nutritional differences between various cooking methods, e.g., steaming vs. deep-frying, emphasizing how each method affects nutrient retention, e.g., vitamins, minerals, and antioxidants.

Identify ways to incorporate balanced nutrition into dishes by utilizing healthy fats, whole grains, lean proteins, and ample vegetables, considering dietary restrictions and food trends.

Prioritize tasks to ensure smooth kitchen operations, organizing food preparation processes to ensure efficiency, especially in time-sensitive situations like dinner service.

Organize mise en place and cooking stations to ensure the timely execution of dishes, especially during high-pressure situations, such as a dinner service or large events.

Demonstrate regional cooking techniques from various cultures, such as grilling from Latin America or stir-frying from East Asia, applying them to dishes while maintaining authenticity.

Adapt traditional cooking methods to modern kitchens, incorporating global flavors and ingredients to enhance dishes, and utilizing modern technology to refine traditional techniques.

Experiment with international flavor profiles and incorporate them into fusion dishes, applying contemporary global trends to enhance cooking styles.

Apply advanced plating techniques to enhance the visual appeal of dishes, ensuring that they are aesthetically pleasing and balanced in terms of color, texture, and composition.

Use garnishes, sauces, and artistic touches to elevate the presentation of each dish, creating a restaurant-quality visual experience while maintaining portion control.

Practice different presentation styles, such as buffet-style service, plated dishes, and family-style plating, with an emphasis on portion control and arrangement.

Understand the influence of cultural backgrounds on cooking techniques and flavor profiles, including methods like grilling, braising, or fermenting used in specific regions, and incorporate them thoughtfully into dishes.

Demonstrate knowledge of regional cuisines, including traditional dishes, cooking styles, and the use of local, seasonal ingredients to enhance flavor and authenticity, and adapt these to modern culinary trends.

Fundamentals of Baking and Pastry Arts: Students will apply the fundamental principles of baking and pastry arts, demonstrating proficiency in identifying ingredients, mixing methods, and baking techniques, while preparing a variety of baked goods and desserts, including cakes, cookies, breads, pies, and pastries.

Identify and explain the various ingredients used for baking, including flours, leavening agents, fats, sweeteners, eggs, and dairy, and their functions in different baking applications, e.g., structural, flavor, texture.

Describe the properties and functions of common baking ingredients, including their impact on the final product, texture, flavor, and appearance.

Define and understand key baking terms, such as "proofing," "kneading," "folding," "whipping," and "creaming," and apply them correctly in baking techniques.

Select the appropriate equipment and utensils for specific baking applications, such as mixers, pastry bags, piping tips, rolling pins, and cake pans, based on the product being prepared.

Identify and demonstrate different mixing methods used in baking, including creaming, blending, folding, and beating, and understand when to apply each method for the desired result.

Identify and incorporate healthy alternatives and substitutions in baking recipes, such as using whole wheat flour, reducing sugar, using plant-based options for fats and eggs, and incorporating gluten-free ingredients like almond flour, rice flour, or coconut flour for those with dietary restrictions.

Identify and prepare a variety of baked goods, including yeast-raised products, e.g., bread, quick breads, e.g., muffins, pies and pie dough, cakes, cookies, and pâte-à-choux, following appropriate preparation and baking techniques.

Multiply and reduce recipes for baked goods while ensuring consistency and maintaining proper ingredient balance.

Prepare, bake, and finish lean dough products, e.g., baguettes, rolls, by following proper fermentation, shaping, and baking techniques.

Prepare, bake, and finish rich dough products, e.g., brioche, challah, by ensuring proper kneading, proofing, and baking techniques to achieve the desired texture and consistency.

Prepare, bake, and finish rolled-in dough products, e.g., croissants, Danish pastries, applying the lamination process for flaky, buttery results.

Prepare, bake, and finish quick breads, biscuits, and muffins, understanding the key differences in mixing techniques and baking temperatures for each product.

Prepare, bake, and finish pie dough and pie products, including proper crust formation and filling techniques to ensure a crisp crust and balanced filling.

Prepare, bake, and finish fat-type cakes, e.g., butter cakes, and egg foam cakes, e.g., angel food cake, sponge cake, ensuring proper mixing methods, baking times, and cooling techniques.

Prepare, bake, and finish cookies using different make-up methods, including drop, rolled, and cut-out cookies, understanding how to adjust baking times for different styles.

Prepare, bake, and finish pâte-à-choux-based desserts, e.g., éclairs, cream puffs, demonstrating correct technique for piping, baking, and filling.

Identify and prepare various types of frostings and icings, e.g., buttercream, fondant, royal icing, understanding when to use each type and their application for decoration and finishing baked goods.

Frost cakes and pastries with precision, demonstrating smooth application techniques and creative designs for both aesthetic and functional purposes.

Make borders and floral designs for decorated cakes, incorporating piping skills and attention to detail in cake decorating.

Inscribe a cake with messages or decorative patterns, using writing icing or piping techniques.

Identify and prepare non-baked desserts commonly created in a bakery, such as mousses, cheesecakes, and puddings.

Prepare and cook custards and fillings for pastries and desserts, including understanding how to thicken and flavor custards properly.

Prepare specialty desserts, e.g., soufflés, tarts, with the appropriate techniques, ensuring balanced flavor profiles and consistent presentation.

Prepare plated desserts, demonstrating proper portioning, garnishing, and plating techniques for visually appealing and balanced desserts.

Employability Skills: Students will demonstrate the employability skills essential for success in the culinary arts industry by effectively communicating, working collaboratively, solving problems, managing time, and maintaining professionalism.

Demonstrate effective verbal and non-verbal communication in both customer interactions and within the team, ensuring clarity, professionalism, and active listening in all exchanges.

Maintain professional behavior, including punctuality, proper attire, hygiene, and a positive attitude, contributing to a respectful and efficient workplace.

Prioritize customer satisfaction by understanding customer preferences, addressing concerns with empathy, and resolving issues in a timely and respectful manner.

Collaborate effectively within cross-functional teams to ensure smooth communication between front-of-house and back-of-house, supporting cohesive efforts in service and operations.

Demonstrate leadership by motivating peers, guiding teams during peak hours, and delegating tasks effectively based on team strengths to ensure efficient operations.

Apply critical thinking to identify challenges and use problem-solving techniques to resolve issues effectively, whether in kitchen operations or customer service.

Implement time management techniques to prioritize and efficiently complete tasks, ensuring deadlines are met without compromising quality.

Understand basic financial principles, including food cost management, budgeting, profit margins, and pricing strategies that support business profitability.

Demonstrate how to resolve disputes respectfully while maintaining a professional and productive work environment.

Adhere to ethical guidelines in all aspects of work, including food handling, customer service, and marketing, ensuring transparency and responsible practices.

Engage in continuous learning to stay current with culinary trends, leadership techniques, and professional standards, seeking feedback and applying it to improve performance.

Entrepreneurship: Students will identify entrepreneurial opportunities, evaluate the value proposition of business ownership, and apply marketing strategies to drive growth in various sectors of culinary arts industry.

Analyze market trends, consumer behavior, and competitor activities in the culinary industry to identify opportunities for new culinary ventures, including restaurants, catering services, food trucks, and online food delivery businesses.

Describe the components of a comprehensive marketing plan for a culinary startup, integrating strategies such as digital advertising, social media campaigns, community outreach, menu promotions, influencer partnerships, and brand storytelling.

Demonstrate an understanding of basic financial concepts for a culinary business, including budgeting, managing startup, and operating costs, calculating break-even points, and evaluating revenue and profit margins to ensure business sustainability.

Assess entrepreneurial risk and reward in the context of starting and managing a culinary business, using risk management techniques to balance innovative approaches with sound business practices, anticipating challenges, and adapting strategies for growth.

Understand the legal and regulatory requirements for establishing and operating a culinary business, including obtaining necessary permits, licensing, adhering to health and safety regulations, and complying with local, state, and federal laws.

Understand the process of creating a menu that aligns with market demand and target customers, while implementing pricing strategies that consider food costs, competition, and profit margins to ensure the financial viability of the culinary business.

Digital Literacy: Students will demonstrate proficiency in using digital tools and technologies to enhance culinary operations, from marketing and communication to inventory management and food safety.

Demonstrate the ability to use digital platforms (such as email, social media, and online ordering systems) to communicate professionally with customers and team members.

Create and design a basic digital menu using graphic design tools like Canva or Adobe Spark, ensuring it is user-friendly and visually appealing.

Understand how to use inventory management software to track supplies, reduce waste, and ensure efficient operations in the kitchen.

Analyze digital marketing strategies, including social media campaigns, to promote a culinary business effectively and engage customers.

Apply digital tools to monitor and manage food safety standards and track health inspections, ensuring compliance with regulations.

Use data analytics tools to assess business performance, identify trends, and make informed decisions to drive growth.

Role of Culinary Arts Professionals in Society: Students will assess the evolving role of culinary arts professionals in society, apply knowledge of regulatory frameworks and agencies governing the field, and recommend strategies to adapt to emerging trends, regulations, and technologies reshaping culinary practices.

Examine the evolution of culinary arts, from traditional cooking methods and recipes to modern, innovative approaches, discussing how major developments, such as the rise of food media, global cuisine trends, health-conscious dining, and the use of technology, have reshaped culinary practices.

Evaluate how culinary arts professionals are leveraging digital platforms and mass media to communicate food trends, market their businesses, and influence consumer behavior, including how these professionals use social media, television, and food blogs to shape public perceptions of food and dining experiences.

Evaluate the role of regulatory bodies, such as the Food and Drug Administration (FDA), local health departments, and food safety agencies, in enforcing standards related to food safety, labeling, and hygiene, and identify key regulations like the Food Safety Modernization Act (FSMA) and the Nutritional Labeling and Education Act (NLEA) that protect consumers from unsafe or misleading food practices.

Examine the role and impact of sustainable food practices in the culinary arts, including the focus on local sourcing, farm-to-table movements, food waste reduction, and eco-friendly culinary practices, while considering the regulatory requirements and environmental implications.

Analyze the influence of global and multicultural culinary trends on professional chefs, examining how they incorporate international flavors, ingredients, and techniques into their menus, and apply cultural sensitivity and authenticity in food preparation and marketing.

Examine the impact of emerging culinary technologies, such as kitchen automation, 3D food printing, lab-grown meats, AI in recipe development, and food delivery innovations like drones, in shaping the future of food preparation, service, and sustainability.

Food Safety: Students will apply modern food safety practices, including HACCP, preventive controls, and emerging technologies, to prevent foodborne illnesses, contamination, and time-temperature abuse, while ensuring compliance with industry standards and sustainability practices.

Analyze the Hazard Analysis Critical Control Point (HACCP) system and evaluate modern preventive control systems, such as Preventive Control Plans (PCPs), for minimizing the risk of foodborne illnesses.

Integrate modern food safety technologies, including digital CCP systems and real-time data monitoring tools, into food safety practices.

Evaluate microorganisms associated with food spoilage and illnesses, and explore emerging methods for controlling their growth, such as high-pressure processing and food irradiation.

Assess symptoms and prevention methods for foodborne illnesses, such as Salmonella, E. coli, and Listeria, considering recent research, food traceability systems (including blockchain), and industry trends.

Conduct a self-inspection of sanitation practices, incorporate modern technologies for cleaning and sanitizing, and ensure compliance with up-to-date industry and OSHA standards.

Compare compliance requirements for sanitation and health inspections and propose strategies to align with current regulatory guidelines.

Demonstrate personal hygiene standards and food safety behaviors that model professional practices in the culinary environment.

Evaluate cross-contamination risks and implement procedures to prevent contamination at each stage of food handling, including hot holding, cold holding, self-service areas, and customer service.

Apply best practices, such as color-coding systems and UV sterilization, to ensure the safety of potentially hazardous foods.

Identify common food allergens in food service, implement allergen-free kitchen systems, and design allergen-free dishes to meet the needs of customers with food allergies.

Identify signs of food spoilage and contamination and apply appropriate storage and handling practices to mitigate risks.

Outline the specific requirements for the safe receipt and storage of raw and prepared foods to ensure compliance with modern food safety protocols.

Identify risks specific to vulnerable populations, such as the elderly, pregnant women, and immunocompromised individuals, and design tailored food safety strategies to mitigate these risks.

Classify foods that are most susceptible to contamination and explain methods for preventing them from becoming unsafe.

Demonstrate techniques to prevent time-temperature abuse using smart devices for real-time monitoring throughout the food flow and apply thermometer calibration techniques for receiving, storing, preparing, cooking, and reheating foods in accordance with industry and OSHA standards.

Implement food safety protocols for emerging food service trends, such as delivery services, self-service stations, and the growing demand for contactless service.

Incorporate food safety strategies within the framework of sustainability, including waste reduction, eco-friendly packaging, and the reduction of carbon footprints in food service operations.

Introduction to Culinary Skills: Students will be able to apply foundational culinary skills by demonstrating basic kitchen techniques, equipment use, terminology, food preparation methods, and effective menu planning, while ensuring adherence to safety standards and industry practices.

Demonstrate safe and efficient operation of hand tools and kitchen equipment, emphasizing correct techniques and safety standards.

Define and apply industry terminology used in food service, including terms related to cooking techniques, equipment, and measurements, e.g., mise en place, al dente, julienne.

Demonstrate the use of labor-saving products in food service, identifying their benefits in improving efficiency and applying them to enhance kitchen operations.

Explain and demonstrate the proper use of liquid and dry measures for accurate ingredient portions.

Identify and explain the different types of ingredients used in cooking and baking.

Read, analyze, and follow a standard recipe to ensure accurate ingredient usage and cooking methods.

Demonstrate the principles of mise en place to organize a workstation for effective food preparation, including setting up and organizing kitchen stations, e.g., garde manger, sauté, pastry, efficiently, ensuring proper workflow, communication between team members, and adherence to safety and sanitation standards.

Demonstrate proper knife skills according to industry standards, focusing on cutting techniques, safety, and accuracy.

Plan a menu based on specific criteria, including dietary requirements, seasonality, and balance of flavors, while considering portion sizes and cost.

Understand the basics of supply chain management for a culinary business, including sourcing ingredients, managing inventory, and maintaining vendor relationships to control costs and maintain quality.

Demonstrate ordering food products by evaluating quality, price, and supplier options, and ensuring timely delivery to meet menu requirements.

Inspect food deliveries for quality, proper packaging, and the correct quantities, and report any issues such as spoilage or incorrect items.

Calculate the total cost of a recipe by determining the cost of each ingredient, adjusting for portion sizes, and determining the final cost per serving for menu pricing.

Dining Room Service Operations: Students will demonstrate proficiency in dining room operations by performing tasks, such as setting up tables and stations, executing service sequences, managing customer interactions, and fulfilling various roles including cashier, expediter, and supervisor, while maintaining high standards of hospitality and professionalism.

Set up tables for service, ensuring proper placement of tableware, glassware, and linens according to restaurant standards.

Set up various dining room stations for service, e.g., beverages, condiments, bread, salads, etc., ensuring accessibility and organization.

Arrange and maintain buffet tables, ensuring proper food presentation, temperature control, and cleanliness throughout service.

Conduct a pre-meal meeting to discuss service expectations, menu details, and customer preferences with the dining team.

Prepare and maintain restaurants and workstations for dining room service, ensuring they are fully stocked and organized.

Identify the sequence and steps of service, including those for banquet and catering, and execute them accordingly.

Ensure proper sanitation and health standards in the dining room, including cleaning protocols, allergen awareness, and safe food handling practices, to maintain a safe and clean environment for guests.

Identify and perform all methods of service, e.g., plated, family style, buffet, a la carte.

Set up and break down hot and cold buffets, ensuring all items are at the proper temperature and are neatly arranged for guests.

Prepare tray service, ensuring food and drinks are organized for delivery, and trays are neatly arranged and balanced.

Demonstrate cashier duties, including processing payments through various methods (cash, credit/debit cards, digital wallets, mobile payments), handling cash, providing receipts, and following proper cash handling procedures while ensuring accuracy and security.

Demonstrate the duties of an expediter, coordinating between kitchen and dining room staff to ensure timely and accurate delivery of orders, while ensuring food is presented according to hygiene and cleanliness standards.

Demonstrate the duties of a dining room supervisor, including overseeing staff, ensuring quality service, and addressing customer concerns.

Perform host or hostess duties, including greeting guests, managing reservations using digital platforms or reservation software, and ensuring a smooth seating process by efficiently utilizing technology to track guest arrivals, preferences, and seating arrangements.

Explain methods used to accommodate customers with special needs or requests, ensuring a positive dining experience.

Analyze customer experience strategies to enhance satisfaction, build customer loyalty, and increase retention rates, focusing on customer service excellence and memorable dining experiences

Manage the dining room floor plans to optimize seating arrangements for efficiency and guest comfort.

Demonstrate a function setup using a banquet event order, including preparing the dining area to meet event specifications.

Compare the differences between a la carte and banquet food service, explaining how service and kitchen operations differ in each setting.

Kitchen Maintenance and Utility Services: Students will be able to manage kitchen maintenance and utility services, including proper dishware storage, effective use of dishwashing equipment, efficient waste disposal, while maintaining hygiene, safety, and sustainability standards in the kitchen.

Safely store clean dishware, utensils, and glassware in appropriate locations, ensuring they are free from contamination and ready for use.

Operate industrial dishwashing machines according to standard operating procedures (SOPs), including loading, unloading, and performing routine maintenance checks for optimal functionality.

Sort and dispose of kitchen waste (organic, recyclable, and general waste) in a manner that aligns with health standards and sustainability practices, including reducing food waste.

Ensure dishwashing water is maintained at the correct temperature for sanitizing and cleaning purposes, following recommended guidelines.

Use appropriate cleaning chemicals for dishwashing, sanitizing, and equipment cleaning, following safety guidelines and ensuring correct dilution and application to avoid contamination or damage.

Conduct regular deep cleaning of kitchen areas, including behind and under equipment, using appropriate tools, cleaning agents, and techniques to ensure a sanitary environment.

Practice proper personal hygiene, including washing hands, wearing gloves, and maintaining clean work attire, while performing utility services.

Follow safety protocols while operating dishwashing machines, cleaning chemicals, and other utility equipment to prevent injury or accidents.

Participate in regular training on kitchen maintenance and utility services, including handling equipment, chemicals, and safety protocols.

Inspect dishwashing machines, cleaning equipment, and kitchen tools for wear and tear, reporting any issues promptly to prevent disruptions.

Implement energy and water conservation practices to reduce consumption while maintaining kitchen hygiene, incorporating sustainability practices to minimize environmental impact.

Maintain proper documentation of cleaning, maintenance, and inspection schedules to ensure accountability and consistency, utilizing technology or digital tools for tracking if applicable.

Conduct quality control checks on dishware, utensils, and glassware before storage or use to ensure they meet cleanliness standards.

Fundamentals of Nutrition: Students will apply foundational nutrition knowledge to identify food groups, understand macronutrients and micronutrients, create balanced meals, manage portion control, interpret food labels, and address dietary restrictions and special needs while maintaining flavor and nutrition.

Identify the food groups in the current USDA Food Guide My Plate and the recommended daily servings from each and explain the role of each group in a balanced diet.

Define calories (Kcal), macro and micronutrients, and provide examples of common food sources for each nutrient, including the impact of these on health and energy levels.

Describe a balanced diet and outline methods for weight loss while maintaining a balanced diet, with an emphasis on the importance of nutrient density in food choices.

Define RDA (Recommended Dietary Allowances) guidelines and how they relate to individual needs for nutrients based on factors like age, activity level, and health conditions.

Summarize information provided on food labels, interpreting nutritional facts, ingredients, and serving sizes to make informed food choices in both home and professional kitchens.

Identify common food allergies, e.g., gluten, dairy, nuts, and suggest appropriate substitutions, ensuring that dietary restrictions are met without compromising flavor or nutrition.

Identify and understand recommended portions of food groups in a balanced diet and demonstrate the ability to apply portion control techniques in both menu planning and food preparation.

Identify and prepare foods to meet special dietary needs, e.g., vegetarian, vegan, gluten-free, low-sodium, incorporating nutritional knowledge into recipe development and preparation.

Explain the importance of hydration and the role of water in overall health, ensuring that hydration is considered when creating balanced meals.

Apply knowledge of nutrition to create balanced, flavorful meals, incorporating a variety of nutrients in appropriate portions while maintaining the culinary integrity of dishes.

Culinary Math and Measurement Skills: Students will apply mathematical concepts and measurement techniques to accurately prepare ingredients, scale recipes, calculate food costs, and ensure consistency in culinary production, developing essential skills for both cooking and baking processes.

Identify and convert between different units of measurement, e.g., ounces to cups, grams to pounds, milliliters to teaspoons, commonly used in the culinary field, ensuring consistency and accuracy in food preparation.

Demonstrate scaling recipes up or down based on the number of servings required, adjusting ingredient quantities, and maintaining the correct proportions for consistency.

Demonstrate accurately weighing ingredients using both digital and mechanical scales, understanding the importance of weight for consistency in baking and other culinary preparations.

Understand the difference between volume measurements, e.g., cups, teaspoons, and weight measurements, e.g., ounces, grams, and apply them appropriately for different recipes.

Calculate the cost of ingredients based on unit prices and understand how to break down ingredient costs per portion for recipe costing.

Demonstrate converting cooking temperatures between Fahrenheit and Celsius, ensuring proper cooking methods and food safety standards.

Apply knowledge of fractions to divide recipes, scale ingredients, or adjust portion sizes.

Calculate cooking and preparation times based on serving size and cooking method, ensuring that food is prepared within the necessary time frame.

Use ratios and proportions to ensure proper ingredient balance and maintain consistent product quality e.g., use a 2:1 ratio for making vinaigrette and adjust ingredient quantities when increasing or decreasing the batch size.

Demonstrate correct measuring techniques for both dry and liquid ingredients, including the use of appropriate tools (measuring spoons, cups, and scales) for accuracy.

Apply basic mathematical formulas to adjust ingredient quantities, cooking times, and temperature based on varying recipe requirements or kitchen needs, e.g., use basic algebra to solve for unknown quantities when a recipe needs to be adjusted based on specific portion sizes.

Understand and apply the appropriate ratios of ingredients for various baked goods, e.g., flour to water, fat to flour, to ensure desired texture and consistency, e.g., apply the 3:2:1 ratio (flour:fat:sugar) for making pie dough, adjusting based on the desired dough consistency.

Fundamental Cooking Techniques and Culinary Skills Students will apply essential culinary skills to demonstrate various cooking methods, prepare grains, legumes, meats, seafood, and sandwiches, and create stocks, sauces, soups, and appetizers, ensuring proper techniques, flavor balance, and presentation while adhering to industry standards.

Describe and demonstrate different cooking methods, such as baking, roasting, braising, broiling, deep-frying, grilling, griddling, pan-frying, poaching, sautéing, steaming, and stewing.

Identify each cooking method and explain the differences in their applications, including heat transfer and ideal food types for each method.

Demonstrate each cooking method safely and efficiently, ensuring that all food is cooked to the appropriate internal temperature and consistency.

Identify, prepare, and cook various grains, including rice, quinoa, and barley, ensuring proper texture and flavor.

Identify, prepare, and cook legumes, such as beans, lentils, and peas, incorporating proper soaking and cooking techniques.

Identify, prepare, and cook different starches, including potatoes and pasta, following guidelines for optimal texture and taste.

Identify and prepare various stocks, including brown, white, fish, and vegetable stocks, understanding their role in flavor bases.

Identify and prepare the five mother sauces (béchamel, velouté, espagnole, hollandaise, and tomato), as well as their intermediate and small derivatives.

Prepare non-roux-based sauces, incorporating alternative thickening agents, such as cornstarch or egg yolks, where appropriate.

Identify and use various thickening agents, including roux, cornstarch, and arrowroot.

Prepare different types of soups, including thick soups, clear soups, and specialty soups, demonstrating proper techniques for texture and flavor balance.

Identify various cuts and types of meat, including beef, pork, lamb, and poultry, and understand their characteristics for different cooking methods.

Cut and prepare meats for various cooking methods, such as grilling, roasting, braising, and pan-frying, ensuring proper portioning and knife skills.

Identify various types of seafood, including fish and shellfish, and demonstrate the correct techniques for filleting, cleaning, and cooking.

Prepare seafood using appropriate cooking methods, such as poaching, grilling, and steaming, ensuring optimal texture and flavor.

Identify different types of sandwiches, including cold and hot varieties, and understand the basic components of bread, fillings, and spreads.

Prepare basic and specialty sandwiches, ensuring proper assembly, ingredient selection, and presentation.

Identify and prepare breakfast meats, including bacon, sausage, and ham, using appropriate cooking methods for each.

Identify and prepare eggs using various techniques, including scrambling, frying, poaching, and boiling, and ensure proper cooking times and temperatures.

Identify and prepare cereals and batter products, including pancakes, waffles, and crepes, ensuring consistency in texture and flavor.

Identify tools and equipment used in garde manger, including knives, cutting boards, and refrigeration techniques.

Prepare fruit and vegetable dishes and garnishes, demonstrating knife skills and presentation techniques.

Present food using various buffet techniques, focusing on portion control, arrangement, and aesthetic appeal.

Prepare hot and cold appetizers and hors d’oeuvres, ensuring creativity and balance of flavors.

Prepare various marinades, salads, and dressings, understanding flavor profiles and balancing ingredients.

Engineering Safety Health and Skills

Obtain OSHA 10 Hour General Certification.

Implement safety knowledge obtained on a continuous basis.

Identify safety hazards in the shop, remove hazards, and develop continuous improvement solutions.

Implement a tag-out and lock-out shop procedure.

Read, explain and implement shop safety manual and procedures according to current industry and OSHA standards.

Demonstrate safety procedure(s)for maintaining machinery and equipment.

Demonstrate safety procedure(s)for operating machinery and equipment.

Engineering – Introductory Knowledge and Skills

Demonstrate and apply the design process.

Identify a problem to be solved based on identifying customer needs.

Brainstorm ideas; develop and evaluate solutions; create documentation; build and test prototype; and present design.

Create new designs by working in teams using brainstorming techniques.

Maintain an engineering journal to document design solutions.

Conduct market surveys, research patents, search internet sources, contact companies, and develop justification for at least three solutions of given engineering problems/customer needs..

Develop best solution, sketch and model idea, survey market and customers, produce a timeline, develop industry support, report results periodically, re-evaluate solution, develop criteria and limitations and produce initial drawings.

Describe the role of drawings and CAD models as vital documentation components in the engineering process.

Fabricate a prototype using hand tools, manual machine tools, CNC devices, joining processes, measuring and cutting techniques.

Develop testing protocol, test and evaluate prototype, assess performance and function, and modify design based upon results.

Produce final drawing documentation, develop presentation, present results; patent, market, and sell idea.

Demonstrate skills in problem solving, diagnostics, and troubleshooting.

Identify the components and process of the system (equipment).

Identify the problem or source of the problem.

Develop solutions using a structured problem solving process.

Use appropriate testing equipment and tools for diagnosing the problem.

Implement the appropriate strategies to remedy the problem.

Define and describe types of engineering.

Describe different pathways towards a variety of engineering careers.

Explain how engineers impact society, the environment, economy, and daily life through their work.

Identify the unique components and considerations of the different engineering fields (e.g., civil/structural, transportation, electrical, computer, software, manufacturing, mechanical, and biological/environmental/chemical).

List the attributes of design in a variety of technical fields (e.g., biotechnology, manufacturing, environmental, power and energy, transportation, etc.).

Describe one major engineering category or sub-discipline and describe core tasks, working conditions, salary, education and training, skills and abilities required.

Document and communicate engineering concepts.

Write a technical design report.

Maintain engineering logs/notebooks/journals and portfolios for projects.

Utilize a variety of media formats to convey designs and processes (animation, presentation software, web page, etc.).

Develop project or product objectives and criteria.

Define requirements for a project or product.

Create specifications (or follow if given) for a project or product.

Establish milestones for a project or product.

Develop a time line for a project or product.

Identify critical path components.

Implement a schedule for a project or product.

Develop methods and plan of production.

Determine method to be used to create a product (molding, machining, etc.).

Define efficient order of fabrication operation.

Identify parts and materials for product.

Make custom parts (those not readily available that meet specifications).

Assemble a product.

Explain, demonstrate and apply manufacturing process management techniques according to current industry and OSHA standards.

Identify internal and external customer needs.

Identify resources needed (supplies, personnel, equipment).

Identify/create/provide needed standard operational procedures (SOPs).

Monitor process using process control data.

Explain inventory control and the implications to production and performance.

Test product to verify that it meets customer specifications, regulations, etc.

Demonstrate process used to document and ensure compliance.

Insure timely delivery of product to customer.

Apply principles of 'world class' operations (i.e., industry quality standard operation).

Explain quality control techniques as applied to manufacturing/engineering and technical processes.

Identify and apply the concepts of total quality management (TQM) appropriate to the field.

Assess a plan for continuous improvement.

Apply industrial design and packaging.

Explain the different elements of industrial design including branding, usability, ergonomics, sustainability, maintainability, aesthetics, etc.

Design a packaging solution for a product (such as food, hair care, a tool, etc.). Explain the purposes, goals, and the risks and benefits of your design choices.

Explain introductory engineering concepts.

Define and use engineering notations and prefixes: tera, giga, mega, kilo, milli, micro, nano, pico.

Explain Prior Technologies in several common engineering areas.

Complete a reverse engineering process for a design or device.

Use both metric and English systems of measurements.

Electrical Engineering Demonstration, Design, and Implementation

Demonstrate introductory electrical engineering knowledge and skills.

Identify appropriate test devices for specific tasks (e.g., oscilloscope or multimeter).

Calibrate and use test devices accurately (e.g., oscilloscope or multimeter).

Read and interpret schematics.

Explain and apply electrical engineering principles, and techniques and use design tools and materials according to current industry and OSHA standards..

Label and describe the parts of an atom.

Explain what classifies a material as an insulator, conductor, or semiconductor.

Describe resistance and what its function is in circuit design.

Identify resistors using color code.

Measure resistance using multimeters.

Identify basic circuit components (source, load, control, and conductors).

Describe different types and functions of switches.

Calculate voltage, current and resistance in circuits using Ohm’s law.

Calculate current and voltage using Kirchhoff’s law.

Measure voltage, current, and resistance in both series and parallel circuits.

Describe the differences among series, parallel, and series-parallel circuits.

Measure the value of capacitors using instrumentation.

Identify different types of capacitors, their values, and their voltage polarity requirements.

Differentiate between direct and alternating currents.

Draw and label waveforms (e.g., square, sawtooth, and sine).

Determine rise time, fall time, frequency, and amplitude using an oscilloscope.

Demonstrate the operation of diodes and describe their function.

Demonstrate the operation of transistors and describe their function.

Describe the differences among display devices: LED (light emitting diodes), seven segment display and LCD (liquid crystal display).

Locate logic families in a reference catalog.

Read specification sheets on an individual IC to determine suitability for use in a given circuit.

Perform conversions between binary and decimal, hexadecimal and binary, and hexadecimal and decimal.

Use schematics and symbolic algebra to represent digital gates as part of a solution to a design problem (logic symbols: AND, OR, NOT, NAND, NOR, XOR and X-NOR gates).

Create Boolean expressions and truth tables.

Select min-term and max-term expressions (sum of product: SOP, product of sum: POS).

Use DeMorgan’s theorem to convert a SOP to a POS in order to save resources in the production of circuits.

Formulate and use a Karnaugh Map and/or Boolean algebra to reduce logic equation.

Describe duality of logic functions.

Simplify, solve, construct, and demonstrate a circuit from a digital word problem.

Design circuits using reprogrammable logic devices.

Build and implement electrical engineering circuits.

Simulate a circuit.

Construct a circuit.

Troubleshoot problems with a circuit.

Create PLD (Programmable Logic Devices) logic files.

Construct and test simple latches and flip-flops from discrete gates.

Interpret, design, draw, and evaluate circuits using logic symbols (triggers, latches, flip-flops).

Create timing diagrams and truth tables for J-K flip-flop.

Analyze timing diagrams.

Explain timing requirements of ICs.

Mechanical Engineering Demonstration, Design, and Implementation

Demonstrate introductory mechanical engineering knowledge and skills.

Identify the various industry-wide prototyping methods in use.

Describe common engineering plastics, processing, additives, fillers, colorants, modifiers, and their effects on properties.

Select suitable materials for a given application.

Use the measurement units of mass, length, angles and time and their extensions (e.g., velocity, density)

Identify and use devices and gauges (i.e. rulers, scales, timers, calipers, radius gauges, protractors) to accurately measure units of mass, length, angles, and time and their extensions.

Calibrate mechanical measurement devices and gauges.

Interpret detail and assembly drawings, technical processes, procedures, and instructions.

Extract and analyze properties of mass (i.e. volume, density, moment of inertia, etc.).

Evaluate the function and operation of assembly (motion, interference, etc.) of a mechanical design.

Demonstrate ethical challenges facing engineers in the design, redesign, repair and implementation of products.

Demonstrate various classes and subclasses of common engineering materials (e.g., organics, metals, polymers, ceramics, and composites) and their properties (solid, liquid, and plasma gas) from macrostructure to microstructure.

Demonstrate the use and application of the various classes and subclasses of materials.

Demonstrate property changing treatments (i.e. heat, chemical, additives, etc) in a variety of materials.

Describe and define the process of casting and molding as it relates to the engineering process and fabrication.

Trace the production of engineering materials from raw material to finished product as well as disposal, recycling, and describe the environmental impact of each process.

Demonstrate how the properties of materials and their use influences the reliability of a mechanical design (i.e. Mean Time Between Failure: MTBF, etc.)

Describe how design choices will affect the likelihood of safety and liability issues arising within the end use of a designed product.

Explain and demonstrate where material removal or addition would be the appropriate process to use in production (e.g., turning, milling, grinding, and plating).

Describe the process of forming (e.g., bending, forging, cutting, etc).

Explain how design choices will affect the ease and efficiency of manufacturing the designed product.

Explain and apply mechanical engineering principles and techniques, and use design tools and materials according to current industry and OSHA standards.

Define geometric shapes, line types, tools, and describe constraints used in sketching.

Prepare clear and accurate hand sketches using orthographic and perspective views.

Prepare clear and accurate hand sketches using annotative labels including materials, processes, functions and dimensions.

Apply scale, dimensioning, and tolerance standards to drawings.

Define and implement Geometric Dimensioning and Tolerancing (GD&T) for production drawings.Create and edit a solid model using a 3-D modeling program, based upon design sketches. Utilize appropriate materials, measurements, fits, appearances, processes and functions.

Combine model parts into working assembly, manipulate and animate assembly using a 3-D modeling program.

Analyze parts and assemblies with respect to safety, handling, end user, production, cost, packaging, and environmental impact.

Create detail and assembly drawings based upon 3-D models.

Annotate detail drawings with dimensions, materials, processes and appropriate views.

Create section, detail, broken-out, break, and auxiliary views.

Create an assembly drawing with: balloons, a parts list containing items, quantities, descriptions and part numbers, appropriate assembly notes; and a titleblock based upon 3-D models.

Create a numbering system for each drawing set.

Identify, describe and prescribe ferrous and non-ferrous metals, plastics, ceramics and composites, based upon their micro and macro structures, relationship between micro structure and properties, common property changing procedures and treatments.

Design items using common engineering plastics based upon their processing, additives, fillers, colorants, modifiers and the effects on properties.

Analyze, describe, and test the concepts of simple machines: gears, pulleys, lever, wheel and axle, wedge and screw, and determine their mechanical advantages.

Analyze, describe, and test fluid systems based upon flow, pressure, density, temperature, elevation, and friction.

Analyze, describe, and test heat flow systems based upon conduction, convection, and radiation, and perform heat loss calculations.

Analyze, describe and test basic beam deflection relationships; stress, strain, tension, compression, torsion, moments for common cross-sectional shapes and materials using such techniques as finite element analysis (FEA).

Construct free body diagrams, resolve forces into vector components, solve static equations and calculate stress, strain, deflection, moment of inertia, linear and angular velocity and acceleration.

Identify where material joining would be the appropriate process to use in production (gluing, welding, etc.)

Build and implement mechanical engineering designs.

Use industry-wide prototyping methods including rapid-prototyping.

Build a prototype model from a drawing database.

Set up and operate a basic manufacturing assembly process, resulting in a finished product.

Build mechanical parts utilizing techniques such as turning, milling, cutting, bending, etc.

Automated Systems Engineering Demonstration, Design, and Implementation

Demonstrate automated systems engineering introductory knowledge and skills.

Define an automated system and a robot.

Evaluate the impact robots have on manufacturing and society.

Classify different types of robots.

Identify specifications for the work envelope of a robot.

Identify and sketch the components of a robot.

Describe servo, stepper and DC motors and possible uses.

Describe the components of robot controllers.

Select, size, and implement interface device(s) to control a motor(s).

Describe ways an end effector is specific to a process.

Explain the need for end of arm tooling and how it affects the robot’s operation.

Describe various applications of a programmable logic controller (PLC) as related to its use in a computer integrated manufacturing (CIM) system.

Describe the difference between a PLC and a computer with interface.

Identify individual components used in CIM systems.

Explain the significance of teamwork and communication when combining the designs of the individual groups into a complete model of Flexible Manufacturing Systems (FMS).

Differentiate between open and closed loop control.

Design and create a program to evaluate data and make decisions using external digital and analog sensors.

Formulate a flow chart to correctly apply basic programming concepts.

Describe the function of sensors in electronic circuitry (temp., optical, etc.).

Explain the principles of control techniques and computer simulations.

Compare and contrast the benefits and drawbacks of the three categories of CIM manufacturing systems.

Describe the working relationship between the CNC mill and the robot.

Analyze and select CIM system components for a specific industrial application.

Explain and apply automated systems engineering principles and techniques, and use design tools and materials according to current industry and OSHA standards.

Design an end effector.

Design a working model of a robot or automated system.

Program a robot or automated system to perform several tasks.

Program a robot or automated system to solve a materials handling problem.

Design an automated feed system with sensors.

Design an interface that inspects, evaluates, and manages program parameters during the operation of the program.

Build and implement automated systems engineering designs.

Develop an end effector.

Build a working model of a robot or automated system.

Build drive systems used in robotics or automated system.

Operate a CIM system utilizing appropriate safety precautions.

Demonstrate how individual components work together to form a complete CIM system.

Assemble and test individual component designs by integrating them into a complete model FMS.

Run, test, evaluate, and redesign system operation.

Build an automated feed system with sensors.

Civil Engineering/Architecture Demonstration, Design, and Implementation

Demonstrate civil engineering/architecture introductory knowledge.

Describe the importance of architecture and civil engineering and their evolution over time.

Compare and contrast various architectural styles.

Describe the components of and coordination required of an entire construction document set including: mechanical, electrical, plumbing, civil, structural and architectural drawings.

Use an architectural or engineering scale to measure drawings.

Identify various structural systems (i.e. steel frame, concrete frame, etc.) including foundation types.

Explain surveying strategies and equipment use.

Describe the importance of sustainable design.

Identify and differentiate among the responsibilities of various members of a project team including the design (architect, engineers, etc.) and construction team (general contractor, subcontractors, etc.) members.

Solve statics problems using computerized packages (e.g., MD Solids).

Calculate stress and strain in simple parts.

Plot a stress/strain diagram.

Describe the parts of a stress/strain diagram.

Perform moment of inertia calculations.

Solve for stress, strain, and deflection in common beam shapes.

Analyze, describe, and test basic beam deflection relationships: stress, strain, tension, compression, torsion, moments for common cross-sectional shapes and materials, using such techniques as finite element analysis (FEA).

Construct free body diagrams; resolve forces into vector components; solve static equations; and calculate stress, strain, deflection, moment of inertia, linear and angular velocity and acceleration.

Explain and apply civil engineering/architectural principles and techniques, and use design tools and materials according to current industry and OSHA standards.

Create a site survey.

Conduct soil testing and analyze the results.

Analyze a site and determine the drainage requirements.

Design site grading including cut and fill volume calculations.

Create a commercial site design including parking, roads, and landscaping.

Apply building codes, regulations, and standards to a construction project.

Calculate dead, live, and environmental (snow, wind) loads on a structure.

Trace gravity loads through a structure from their point of application to the building’s foundation.

Determine the tributary area of a particular structural element.

Design a simply supported beam including an analysis of shear, bending moment and deflection requirements.

Create a cost estimate for a construction project.

Perform heat loss calculations.

Apply sustainable design to a project.

Build and implement civil engineering/architecture designs.

Create a 3D computer model of both residential and commercial buildings.

Build a scale model of a building with a particular architectural style.

Build, test, and redesign a scale model of an engineering structure (e.g., building, bridge, etc.).

Create an as-built drawing set including plans, sections, and details.

Third Year Engineering Integrated Area Research Design, Implementation and Maintenance

Demonstrate integrated area research introductory knowledge.

Identify and explain additional engineering areas such as, but not limited to: Manufacturing, Aerospace, Environmental, Nuclear, Mining, Green/Sustainable Technologies, Geological, Agricultural, Marine and Ocean.

Identify an emerging or other engineering area for student research.

Present an emerging or other engineering area’s design for a business plan.

Explain and apply integrated area research principles and techniques, and use design tools and materials according to current industry and OSHA standards.

Develop a working design of a system used in an emerging or other selected engineering area.

Identify components of design for the selected emerging or other engineering area.

Identify how a component or subsystem of a design relates to core engineering learning area(s).

Build and implement integrated area research designs.

Build a model of a system for a selected emerging or other engineering area based on a business plan and working design.

Third Year Elective Engineering Area Design Template

Demonstrate elective engineering area introductory knowledge and skills.

Identify an elective engineering area (EEA) of interest.

Present initial research and rationale of the feasibility for further engineering study and activities within the EEA of choice.

Determine and demonstrate knowledge of essential scientific discoveries for the EEA.

Determine and demonstrate knowledge of the mathematics required for success in engineering within the EEA.

Describe the engineering history within the EEA.

Explain the evolution and the state of the art of the technology (both devices and processes) within the EEA.

Identify and demonstrate knowledge of the design tools, design techniques and materials utilized in the EEA.

Identify and demonstrate knowledge of implementing and building a design within the EEA.

Identify and demonstrate knowledge of the tools, techniques, skills and materials utilized in the maintenance of the system for the EEA.

Comprehensively review and document your introductory EEA findings. Note: this is to strengthen your understanding of the feasibility of continuing your EEA efforts to include engineering design, implementation and maintenance within this domain.

Explain and apply elective engineering area principles, and techniques and use design tools and materials according to current industry and OSHA standards.

Analyze or reverse engineer a design of a system, subsystem or component, typical of your EEA.

Demonstrate a working knowledge of the design techniques typical of your EEA industry.

Create or recreate an initial EEA design (i.e. schematics, drawing, flowcharts, psuedocode, etc.) using elementary design tools typical to the chosen engineering domain.

Specify materials and/or components for your EEA design.

Determine a maintenance strategy for your EEA design.

After review and update of the initial design, create or recreate a working design (if possible, using computer aided design (CAD) tools) typical of your EEA industry.

Follow the engineering design process through all stages of your EEA design or emulated design.

Build and implement elective engineering area designs.

Build a model or working prototype of your EEA design or redesign. Or, alternatively, fashion a model of an emulated commercial EEA design.

Specify and document processes that will ensure efficiency in the commercial manufacturing of an EEA design (either yours or an existing one).

Maintain elective engineering area designs.

Identify skills required for personnel who will perform maintenance and repair of design(s) typical of your EEA.

Identify the tools and processes for maintenance and repair of your design or of design(s) typical for your EEA.

Practice providing maintenance and/or repair of design(s) typical of your EEA, while keeping a repair log.

Engineering Maintenance

Maintain electrical engineering equipment.

Identify skills for appropriate person(s) for maintenance and repair of electrical equipment.

Identify the tools and processes for appropriate person(s)for maintenance and repair of electrical equipment.

Research and provide preventative maintenance on an electrical system (such as a 3D printer), keeping a log for documentation. Provide corrective maintenance on an electrical system.

Monitor equipment operational indicators to insure that equipment is performing according to manufacturer’s specifications .

Maintain mechanical engineering equipment.

Identify required skills for maintenance and repair of mechanically designed equipment.

Identify the tools and processes required for maintenance and repair of mechanically designed equipment.

Research and provide preventative maintenance on a mechanical system (such as a bicycle, lathe, or automobile), keeping a log for documentation. Provide corrective maintenance on a mechanical system.

Monitor equipment operational indicators to insure that equipment is performing according to current industry and OSHA standards,

Maintain, inventory, and organize tools and equipment.

Develop and maintain a written log for service and repair of tools and equipment.

Maintain electronic and mechanical devices and gauges as specified by manufacturer, including cleaning, storage and calibration.

Store, retrieve, copy, and output drawing files depending upon system setup.

Maintain automated systems engineering equipment.

Identify skills required for maintenance and repair of an automated system.

Identify the tools and processes required for maintenance and repair of an automated system.

Research and provide preventative maintenance on an automated system (such as a robot), keeping a log for documentation. Provide corrective maintenance on an automated system.

Monitor operational indicators to insure that the automated system is performing according to current industry and OSHA standards.

Maintain civil engineering/architecture equipment.

Identify skills required for maintenance and repair of a structure.

Identify the tools and processes required for maintenance and repair of a structure.

Research and describe preventative maintenance on a system (such as a bridge), keeping a log for documentation. Provide corrective maintenance on a system.

Monitor structural operational indicators to insure that the system is performing according to current industry and OSHA standards.

Maintain integrated area research equipment.

Identify skills required for maintenance and repair of integrated areas equipment.

Identify the tools and processes required for maintenance and repair of integrated areas equipment.

Research and provide preventative maintenance on integrated areas system, keeping a log for documentation. Provide corrective maintenance on another engineering areas system.

Outline the requirements for receiving and storage of raw and prepared foods.

Cost out given recipe.

Clean and sanitize pots and pans.

Demonstrate braising.

Demonstrate griddling.

Demonstrate stewing

Identify, prepare and cook rice.

Identify, prepare and cook potatoes.

Identify and use thickening agents.

Culinary Arts Safety Knowledge and Skills

Demonstrate proper food safety and sanitation.

Identify the Hazard Analysis Critical Control Point (HACCP) during all food handling processes as a method for minimizing the risk of food borne illness.

Identify microorganisms related to food spoilage and illnesses; and describe their requirements and methods for growth.

Describe symptoms common to food borne illnesses and how illness can be prevented.

Conduct a sanitation self-inspection and recommend modifications for compliance with current industry and OSHA standards.

Outline compliance requirements of sanitation and health inspections.

Show exemplary appearance and hygiene.

Describe cross contamination and use of acceptable procedures when preparing and storing potentially hazardous foods.

List the reasons for and recognize signs of food spoilage and contamination.

Identify risks associated with high risk populations.

Recognize what foods are most likely to become unsafe.

List the major foodborne illnesses and describe their characteristics.

Demonstrate how to prevent time temperature abuse throughout the flow of food.

Demonstrate the usage of thermometers in receiving, storing, preparing, cooking reheating foods, how to calibrate a thermometer and logging temperatures according to current industry and OSHA standards.

Demonstrate how to prevent contamination of food, hot holding foods, cold holding foods, self service areas and serving customers.

Identify common food allergens in food service and describe ways to produce allergen safe food for customers with food allergies.

Identify chemicals and uses in food service.

Describe types of cleaners and sanitizers and their use.

Develop cleaning and sanitizing schedule and procedures for equipment and facilities.

Identify the location of S.D.S. binder. Identify all chemicals used in the facility, and using S.D.S sheets, list their potential hazards and emergency procedures in case of mishandling.

Fundamentals of Food Service

Apply the fundamentals of food service.

Demonstrate hand tool and equipment operation, emphasizing technique.

Define terminology used in food service.

Discuss the application of labor saving products.

Explain and demonstrate liquid and dry measures.

Explain mise en place.

Read, analyze and follow a standard recipe.

Identify ingredients used for cooking and baking.

Demonstrate knife skills according to current industry and OSHA standards.

Apply the fundamentals of menu planning, ordering, receiving and storage.

Plan a menu.

Order food products.

Fundamentals of Dining Room Operations

Demonstrate dining room operations.

Conduct a pre-meal meeting.

Set up tables for service.

Set up various dining room stations for service (e.g., beverages, condiments, bread, salads, etc.).

Arrange and maintain buffet table.

Prepare and maintain restaurant and work stations for dining room service.

Identify the sequence/steps of service, including banquet and catering.

Identify and perform all methods of service.

Set up and break down a hot and cold buffet.

Prepare tray service.

Perform the duties of a cashier.

Perform the duties of an expediter.

Perform duties of a dining room supervisor.

Perform host or hostess duties.

Explain methods used to accommodate customers.

Manage dining room floor plans.

Demonstrate a function set up using a banquet event order.

Compare the differences between a` la carte and banquet food service.

Fundamentals of Utility Services

Demonstrate utility services

Perform dishwashing services.

Clean and sanitize kitchen work areas.

Clean and sanitize stationary equipment.

Fundamentals of Basic Nutrition

Explain basic nutrition

List the food groups in the current USDA Food Guide My Plate and the recommended daily servings from each.

Define calories (Kcals), Macro/Micro Nutrients and common food sources.

Describe a balanced diet and the methods for weight loss while maintaining a balanced diet.

Define RDA guidelines.

Summarize information provided on food labels.

Identify common food allergies and determine substitutions.

Identify recommended portions of food groups in a balanced diet.

Identify and prepare foods to meet special dietary needs.

Fundamentals of Cooking Methods

Prepare various types of meat.

Describe and demonstrate cooking methods.

Identify cooking methods.

Demonstrate baking/roasting.

Demonstrate broiling.

Demonstrate deep-frying.

Demonstrate grilling.

Demonstrate pan-frying.

Demonstrate poaching.

Demonstrate sautéing.

Demonstrate steaming.

Prepare grains, legumes, and starches

Identify, prepare and cook grains.

Identify, prepare and cook legumes.

Identify, prepare and cook pasta.

Prepare stocks and sauces

Identify and prepare brown, white, fish, and vegetable stock.

Identify and prepare 5 mother sauces.

Identify and prepare intermediate and small sauces.

Identify and prepare non-roux-based sauces.

Prepare soups.

Identify and prepare thick soups

Identify and prepare clear soups.

Identify and prepare specialty soups.

Identify various cuts and types of meat.

Cut and prepare meats for various cooking methods.

Prepare various types of seafood.

Identify various cuts and types of seafood.

Prepare various types of poultry.

Identify various cuts and types of poultry.

Cut and prepare poultry for cooking methods.

Prepare sandwiches

Identify types of sandwiches.

Prepare basic and specialty sandwiches.

Prepare breakfast meats, eggs, cereals and batter products.

Identify and prepare breakfast meats.

Identify and prepare eggs.

Identify and prepare cereals.

Identify and prepare batter products.

Apply the fundamentals of Garde Manger, hors d’oeuvres, and appetizers

Identify tools and equipment used in garde manger.

Prepare fruit and vegetable dishes and garnishes.

Present food using various buffet techniques.

Prepare hot and cold appetizers and hors d’oeuvres.

Prepare various marinades, salads, and dressings.

Apply the fundamentals of baking.

Identify ingredients used for baking.

Describe properties and list function of ingredients.

Define baking terms.

Select equipment and utensils for specific baking applications.

Identify mixing methods used in baking.

Identify healthy alternatives and substitutions used in baking.

Prepare baked goods.

Identify various baked goods, including yeast-raised products, quick-breads, muffins, pies, pie dough products, cakes, cookies, and paté-a-choux.

Multiply and reduce a recipe for baked goods.

Prepare, bake, and finish lean dough products.

Prepare, bake, and finish rich dough products.

Prepare, bake, and finish rolled-in products.

Prepare, bake, and finish quick breads, biscuits, and muffins.

Prepare, bake, and finish pie dough and pie dough products.

Prepare, bake, and finish fat type cakes.

Prepare, bake, and finish egg foam cakes.

Prepare, bake, and finish cookies using different make-up methods.

Prepare, bake, and finish pâte-à-choux based desserts.

Prepare frostings and finish baked goods

Make borders and floral designs for decorated cakes.

Identify and prepare various types of frostings and icings.

Prepare baked goods to be finished.

Frost cakes and pastries.

Inscribe a cake.

Prepare desserts.

Identify non-baked desserts commonly created in a bakery.

Prepare and cook custards and fillings.

Prepare specialty desserts.

Prepare plated desserts.

Strand 1: Safety and Health Knowledge and Skills

Fundamentals of Health and Safety

Describe and apply health and safety regulations.

Identify, describe and apply health and safety regulations that apply to specific tasks and jobs. Students must complete a safety credential program, e.g., Occupational Safety and Health Administration 10, CareerSafe and ServSafe.

Identify, describe and apply Environmental Protection Agency (EPA) and other environmental protection regulations that apply to specific tasks and jobs in the specific occupational area.

Identify, describe and apply Right-To-Know (Hazard Communication Policy) and other communicative regulations that apply to specific tasks and jobs in the specific occupational area.

Explain procedures for documenting and reporting hazards to appropriate authorities.

Identify and describe potential consequences for non-compliance with appropriate health and safety regulations.

Identify and list contact information for appropriate health and safety agencies and resources.

Identify, describe and demonstrate the effective use of Safety Data Sheets (SDS).

Read and interpret chemical, product and equipment labels to determine appropriate health and safety considerations.

Identify, describe and demonstrate personal, shop and job site safety practices and procedures.

Demonstrate safe dress and use of relevant safety gear, personal protective equipment (PPE) and ergonomics, e.g., wrist rests, adjustable workspaces, equipment, gloves, proper footwear, earplugs, eye protection and breathing apparatus.

Demonstrate appropriate safe body mechanics, including appropriate lifting techniques and ergonomics.

Locate emergency equipment, first aid kit, SDS information directories and emergency action/response plan/escape routes in your lab, shop and classroom, including labels and signage that follow OSHA Hazard Communication Program (HAZCOM), eyewash stations, shower facilities, sinks, fire extinguishers, fire blankets, telephone, master power switches and emergency exits.

Demonstrate the safe use, storage, and maintenance of every piece of equipment in the lab, shop and classroom, e.g., the OSHA Lockout/Tagout Program (LOTO).

Describe safety practices and procedures to be followed when working with and around electricity, e.g., ground fault circuit interrupter (GFCI) and frayed wiring.

Handle, store, dispose of and recycle hazardous, flammable and combustible materials, according to EPA, OSHA and product specifications.

Demonstrate appropriate workspace cleaning, sanitation, disinfection and sterilization procedures required in specific occupational areas, e.g., Workplace Housekeeping OSHA Regulations.

Demonstrate appropriate health and safety practices based on the specific occupational area.

Demonstrate appropriate responses to situations that may threaten health and safety.

Describe First Aid procedures for potential injuries and other health concerns in the specific occupational area.

Describe the importance of emergency preparedness and an emergency action/response plan.

Describe procedures used to handle emergency situations, defensive measures and accidents, including identification, reporting, response, evacuation plans and follow-up procedures.

Identify, describe and demonstrate safety practices in specific occupational areas used to avoid accidents.

Identify and describe fire protection, protection, precautions and response procedures.

Discuss the role of the individual and the company/organization in ensuring workplace safety including transportation to and from school, school activities and the workplace.

Discuss ways to identify, prevent and report school and workplace violence, discrimination, harassment and bullying.

Demonstrate positive and appropriate behavior that contributes to a safe and healthy environment in school and the workplace.

Strand 4: Employability and Career Readiness

Career Exploration and Navigation

Develop a career plan and portfolio.

Develop and revise career plan annually based on workplace awareness and skill attainment.

Assess personal strengths and interest areas to determine potential careers, career pathways and career ladders.

Examine potential career field(s)/discipline(s) and identify criteria to select, secure and keep employment in chosen field(s).

Research and evaluate a variety of careers utilizing multiple sources of information and resources to determine potential career(s) and alternatives.

Identify training and education requirements that lead to employment in chosen field(s) and demonstrate skills related to evaluating employment opportunities.

Explore and evaluate postsecondary educational opportunities including degrees and certifications available, traditional and nontraditional postsecondary pathways, technical school and apprenticeships, cost of education, financing methods including scholarships and loans and the cost of loan repayment.

Create a portfolio showcasing academic and career growth including a career plan, safety credential, resume and a competency profile demonstrating the acquisition of the knowledge and skills associated with at least two years of full-time study in the Chapter 74 program.

Conduct a job search and complete written and electronic job applications, resumes, cover letters and related correspondence for a chosen career path.

Explore and evaluate postsecondary job opportunities and career pathways specific to career technical areas.

Identify role and use of social media and networking for staying current with career and employment trends as well as networking, job seeking and career development opportunities.

Demonstrate ability to use social media and networking to develop useful occupational contacts, job seeking and career development opportunities.

Demonstrate job search skills.

Gather relevant information about potential employer(s) from multiple print and digital sources, assessing the credibility and accuracy of each source.

Identify employment eligibility criteria, such as drug/alcohol free status, clean driving record, etc.

Practice effective interviewing skills: appearance, inquiry and dialogue with interviewer, positive attitude and evidence of work ethic and skills.

Explore and evaluate employment benefit packages including wages, vacation, health care, union dues, cafeteria plans, tuition reimbursement, retirement and 401K.

Demonstrate all phases of the job interview process.

Demonstrate appropriate oral and written communication skills in the workplace.

Communicate effectively using the language and vocabulary appropriate to a variety of audiences within the workplace including coworkers, supervisors and customers.

Read technical and work-related documents and demonstrate understanding in oral discussion and written exercise.

Demonstrate professional writing skills in work-related materials and communications (e.g., letters, memoranda, instructions and directions, reports, summaries, notes and/or outlines).

Use a variety of writing/publishing/presentation applications to create and present information in the workplace.

Identify, locate, evaluate and use print and electronic resources to resolve issues or problems in the workplace.

Use a variety of financial and data analysis tools to analyze and interpret information in the workplace.

Orally present technical and work-related information to a variety of audiences.

Identify and demonstrate professional non-verbal communication.

Demonstrate active listening skills.

Listen attentively and respectfully to others.

Focus attentively, make eye contact or other affirming gestures, confirm understanding and follow directions.

Show initiative in improving communication skills by asking follow-up questions of speaker in order to confirm understanding.

Communication in the Workplace

Work Ethic and Professionalism

Demonstrate attendance and punctuality.

Identify and practice professional time-management and attendance behaviors including punctuality, reliability, planning and flexibility.

Identify and practice professional appearance specific to the workplace.

Identify and practice personal hygiene appropriate for duties specific to the workplace.

Identify and wear required safety gear specific to the workplace.

Demonstrate proper workplace appearance.

Demonstrate ability (both verbally and non-verbally) to accept direction and constructive criticism and to implement solutions to change behaviors.

Ask appropriate questions to clarify understanding of feedback.

Analyze own learning style and seek instructions in a preferred format that works best for their understanding (such as oral, written or visual instruction).

Accepts direction and constructive criticism.

Demonstrate motivation and initiative.

Evaluate assigned tasks for time to completion and prioritization.

Demonstrate motivation through enthusiasm, engagement, accurate completion of tasks and activities.

Demonstrate initiative by requesting new assignments and challenges.

Explain proposed solutions to challenges observed in the workplace.

Demonstrate the ability to evaluate multiple solutions to problems and challenges using critical reasoning and workplace/industry knowledge and select the best solution to the problem.

Implement solution(s) to challenges and/or problem(s) observed in the workplace.

See projects through completion and check work for quality and accuracy.

Demonstrate awareness of workplace culture and policy.

Display ethical behavior in use of time, resources, computers and information.

Identify the mission of the organization and/or department.

Explain the benefits of a diverse workplace.

Demonstrate a respect for diversity and its benefit to the workplace.

Interact appropriately with coworkers.

Work productively with individuals and in teams.

Develop positive mentoring and collaborative relationships within work environment.

Show respect and collegiality, both formally and informally.

Explain and follow workplace policy on the use of cell phones and other forms of social media.

Maintain focus on tasks and avoid negative topics or excessive personal conversations in the workplace.

Negotiate solutions to interpersonal and workplace conflicts.

Strand 5: Management and Entrepreneurship Knowledge and Skills

Identify and explain the purpose and contents of a business plan.

Starting a Business

Demonstrate an understanding of the practices required to start a business.

Define entrepreneurship and be able to recognize and describe the characteristics of an entrepreneur.

Compare and contrast types of business ownership (i.e., sole proprietorships, franchises, partnerships, corporations).

Demonstrate an understanding of the principles and concepts of a business’s supply chain (i.e., suppliers, producers and consumers.

Managing a Business

Demonstrate an understanding of managing a business.

Formulate short- and long-term business goals.

Demonstrate effective verbal, written and visual communication skills.

Utilize a decision-making process to make effective business decisions.

Identify a business’s chain of command and define its organizational structure.

Identify and apply effective customer service skills and practices.

Identify, interpret and develop written operating procedures and policies.

Track inventory, productivity and labor cost.

Demonstrate business meeting skills.

Identify professional organizations and explore their benefits.

Marketing a Business

Demonstrate an understanding of marketing and promoting a business.

Explain the role of business in the economy.

Describe the relationship between business and community.

Describe methods of market research and identifying target markets.

Describe and apply the concepts of a marketing mix (the 4Ps of marketing: product, price, place and promotion).

Compare and contrast the promotional tools and techniques used to sell products, services, images and ideas.

Describe the impact of supply and demand on a product or business.

Identify direct and indirect competition on a business.

Identify and use sales techniques to meet client needs and wants.

Discuss strategies to acquire and retain a customer base.

Financial Concepts and Applications in Business

Demonstrate an understanding of financial concepts and applications.

Identify essential financial reports and understand their purpose (i.e., budget, balance sheet and income statement).

Describe payroll practices (i.e., deductions – federal, FICA and state taxes and insurances).

Identify the importance of maintaining accurate records.

Apply practices related to pricing, purchasing and billing.

Maintain and reconcile a checking account.

Identify the options for funding a business.

Legal/Ethical/Social Responsibilities

Demonstrate an understanding of legal, ethical and social responsibility for businesses.

Identify state and federal laws and regulations related to managing a business.

Describe and identify ethical business practices.

Demonstrate an understanding of business contracts.

Explain the role of diversity in the workplace.

Explain the role of labor organizations.

Identify practices that support clean energy technologies and encourage environmental sustainability.

Demonstrate an understanding of how technology advancements impact business practices.

Strand 6: Technology Literacy Knowledge and Skills

Technology Literacy Knowledge and Skills

Demonstrate proficiency in the use of computers and applications, as well as an understanding of the concepts underlying hardware, software, and connectivity.

Use online help and other support to learn about features of hardware and software, as well as to assess and resolve problems.

Install and uninstall software; compress and expand files (if the district allows it).

Explain effective backup and recovery strategies.

Apply advanced formatting and page layout features when appropriate (e.g., columns, templates, and styles) to improve the appearance of documents and materials.

Use editing features appropriately (e.g., track changes, insert comments).

Identify the use of word processing and desktop publishing skills in various careers.

Identify the use of database skills in various careers.

Define and use functions of a spreadsheet application (e.g., sort, filter, find).

Explain how various formatting options are used to convey information in charts or graphs.

Identify the use of spreadsheet skills in various careers.

Use search engines and online directories.

Explain the differences among various search engines and how they rank results.

Explain and demonstrate effective search strategies for locating and retrieving electronic information (e.g., using syntax and Boolean logic operators).

Describe good practices for password protection and authentication.

Demonstrate the responsible use of technology and an understanding of ethics and safety issues in using electronic media at home, in school, and in society.

Demonstrate compliance with the school’s Acceptable Use Policy.

Explain issues related to the responsible use of technology (e.g., privacy, security).

Explain laws restricting the use of copyrighted materials.

Identify examples of plagiarism, and discuss the possible consequences of plagiarizing the work of others.

Design and implement a personal learning plan that includes the use of technology to support lifelong learning goals.

Evaluate the authenticity, accuracy, appropriateness, and bias of electronic resources, including Web sites.

Analyze the values and points of view that are presented in media messages.

Describe devices, applications, and operating system features that offer accessibility for people with disabilities.

Evaluate school and work environments in terms of ergonomic practices.

Describe and use safe and appropriate practices when participating in online communities (e.g., discussion groups, blogs, social networking sites).

Explain and use practices to protect one's personal safety online (e.g., not sharing personal information with strangers, being alert for online predators, reporting suspicious activities).

Explain ways individuals can protect their technology systems and information from unethical users.

Demonstrate the ability to use technology for research, critical thinking, problem solving, decision making, communication, collaboration, creativity, and innovation.

Devise and demonstrate strategies for efficiently collecting and organizing information from electronic sources.

Compare, evaluate, and select appropriate electronic resources to locate specific information.

Select the most appropriate search engines and directories for specific research tasks.

Use a variety of media to present information for specific purposes (e.g., reports, research papers, presentations, newsletters, Web sites, podcasts, blogs), citing sources.

Demonstrate how the use of various techniques and effects (e.g., editing, music, color, rhetorical devices) can be used to convey meaning in media.

Use online communication tools to collaborate with peers, community members, and field experts as appropriate (e.g., bulletin boards, discussion forums, listservs, Web conferencing).

Plan and implement a collaborative project with students in other classrooms and schools using telecommunications tools (e.g., e-mail, discussion forums, groupware, interactive Web sites, video conferencing).