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Food And Nutrition II
Prerequisite: Foods and Nutrition I
Core Standards of the Course
Identify and demonstrate proper table setting.
The forks are placed on the left.
The knife and spoon are placed on the right.
The knife blade faces the plate.
The glassware is placed on the right.
The bread and salad plates are placed on the left.
The cup and saucer are placed to the right of the spoons.
The dessert utensils are placed above the plate or directly next to the plate.
Napkins can be placed on the empty plate or glass, or left of the fork, but never under the fork.
Performance Objective 9
Research a career in the food and hospitality industries using multiple sources (personal interview, internet, utahfutures.org, www.bls.org, and periodicals) and present your findings.
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 .