1.    List basic food preparation techniques.
2.    Identify the physical, chemical, and/or microbiological changes in food caused by heat, enzymes, changes in pH, freezing, incorporation of air, and mechanical manipulation.
3.    Solve food quality problems that occur as a result of improper food preparation techniques.
4.    Appropriately modify recipes to meet current nutrition recommendations for fat, cholesterol, fiber, etc. without sacrificing flavor or appearance.
5.    Use food preparation terminology and related terminology appropriately.
6.    Calculate common weight and measuring equivalents utilized in food preparation.
7.    Use the Internet to obtain accurate and useful information on food preparation and nutrition topics.

1.    Identify sources and functions of carbohydrates, proteins, fats, alcohol, vitamins, minerals, and water in the human body.
2.    Demonstrate the importance of a balanced diet and use tools that can be utilized to evaluate the nutritional adequacy of a diet (RDA, Dietary Guidelines, Food Guide Pyramid, etc.).
3.    Identify the relationship between diet and chronic diseases/illnesses (cardiovascular disease, diabetes, obesity, cancer, hypertension, osteoporosis, etc.) and what modifications can be made in the diet to reduce the risk for these diseases/illnesses.
4.    Recall current nutritional recommendations for healthy eating habits (American Heart Association, American Cancer Society, etc.).
5.    Be able to read and interpret a nutrition label.
6.    Utilize nutrition terminology and related terminology appropriately.
7.    Demonstrate lifelong healthful eating habits by differentiating between beneficial and non-beneficial dietary practices.