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Food And Nutrition I
Core Standards of the Course
Performance Objective 3
Students will complete food and kitchen safety training comparable to that required for the ServSafe Food Handlers Certificate with the option to acquire a Food Handers Permit from your county Health Department through the Utah Restaurant Association.
Types of rice include brown, instant, long grain and short grain.
Rice Cooking Method:
Performance Objective 5
Actively participate in the preparation of a complex carbohydrate food from scratch. Compare the nutritional content and cost of a comparable convenience food vs. the complex carbohydrate food from scratch.
Performance Objective 6
Actively participate in the preparation of a complete and/or complimentary protein food from scratch. Compare the nutritional content and cost of a comparable convenience food vs. the complete and / or complimentary food from scratch.
Performance Objective 8
Actively participate in the preparation of a canned/frozen and / or fresh produce food. Compare the nutritional content and cost of a comparable canned / frozen vs. fresh produce food.
Students will explore the current Dietary Guidelines and ChooseMyPlate.gov.
http://www.uen.org - in partnership with Utah State Board of Education (USBE) and Utah System of Higher Education (USHE). Send questions or comments to USBE Specialist - PEARL HART and see the CTE/Family & Consumer Sciences Education website. For general questions about Utah's Core Standards contact the Director - THALEA LONGHURST .