Family and Consumer Sciences

• Demonstrate communication skills that contribute to positive relationships
• Demonstrate effective listening and feedback techniques
• Demonstrate practices and procedures that assure personal and workplace health and hygiene
• Demonstrate safe food handling and preparation techniques that prevent cross contamination from potentially hazardous foods, between raw and ready-to-eat foods, and between animal and fish sources and other food products
• Critique the selection of foods to promote a healthy lifestyle
• Prepare various fruits, vegetables, starches, legumes, dairy products, fats, and oils using safe handling and professional preparation techniques. 
• Prepare various salads, dressings, marinades, and spices using safe handling and professional preparation techniques.
• Prepare breads, baked goods and desserts using safe handling and professional preparation techniques.
• Demonstrate cooking methods that increase nutritional value, lower calorie and fat content, and utilize herbs and spices to enhance flavor.    
• Prepare food for presentation and assessment.
• Maintain test kitchen/ laboratory and related equipment and supplies.
• Implement procedures that affect quality product performance.
• Apply standards for food quality.  
• Demonstrate professional skills in using a variety of equipment, tools, and supplies for fashion, apparel, and textile construction, alteration, and repair