High School CTE Iowa Standards

Students understand the value and necessity of practicing personal and occupational safety and the environmental effects of collision repair and refinishing practices.

Understand industry environmental conservation practices and their applications.

Practice the safe handling and storage of chemicals and hazardous wastes as required by the Occupational Safety and Health Administration, Air Resources Board, Air Quality Management Districts and other regulatory agencies.

Understand the generation of waste products and other environmentally destructive substances.

Use appropriate materials and repair technologies.

Understand the environmental implications of using new and emerging materials, resources and technologies.

Understand the safety practices applied when servicing vehicle-body electronics and other vehicle systems.

Students understand the safe and appropriate use of tools, equipment and work processes.

Understand how certain tools and equipment are used to perform maintenance and repair operations.

Use tools, equipment and machines to safely measure, test, diagnose and analyze components and systems (e.g., electrical and electronic circuits, alternating-and direct-current applications, fluid/hydraulic and air/pneumatic systems).

Students understand and apply measurement systems and the mathematical functions necessary to perform required fabrication, maintenance and operation procedures.

Understand industry-standard measurement scales, devices, and systems used to perform design, fabrication, diagnostic, maintenance and repair procedures.

Use technical vocabulary, technical reports and manuals, electronic systems, and related technical data resources, as appropriate, to determine repairs and estimates.

Understand the different types of welding and heat processes used in repair processes and procedures.

Understand the mathematical functions associated with collision repair and refinishing.

Students understand scientific principles in relation to chemical, mechanical and physical functions and in relation to industry and manufacturer standards.

Understand the principles of mechanical, electrical, hydraulic and pneumatic power in relation to collision repair and refinishing.

Understand the physical and chemical characteristics of metals, plastics and other materials.

Understand the principles of electricity and electronics.

Know the basic terms, characteristics and concepts of physical and chemical processes.

Understand body and frame construction.

Understand the importance of calibration processes, systems and techniques in using various measurement and testing devices.

Students perform and document repair procedures in accordance with manufacturer recommendations and industry standards.

Understand the recommended procedures and practices of various manufacturers.

Perform and document repair procedures accurately.

Use reference books and materials, technical service bulletins and other related documents to determine repairs and repair time.

Students understand structural and nonstructural analysis and damage repair.

Understand how to perform frame inspection and repair.

Know applications, installations and removal of fixed and moveable glass and hardware.

Know how to perform the principles of metal welding and cutting.

Understand and know how to prepare and analyze vehicles for repair.

Know how to perform outer body panel repairs, replacements and adjustments.

Understand and know how to prepare vehicles for metal finishing and body filling.

Students understand mechanical and electrical components in relation to industry and manufacturer standards.

Understand how to perform steering and suspension analysis and repairs.

Know how to perform electrical repairs.

Know how to perform brake analysis and repairs.

Know how to perform heating, air conditioning and cooling system repairs.

Understand the operation of drivetrain, fuel, intake and exhaust systems.

Understand the operation of restraint and safety systems.

Students understand the concepts, principles and practices of painting and refinishing.

Understand how to identify, use and repair plastics and adhesives.

Know how to prepare surfaces for painting and finishing.

Understand the operation of spray guns and related equipment.

Know how to mix, match and apply paint.

Understand the causes and cures of paint defects.

Understand how to prepare vehicles for final detail.

Students understand the value and necessity of practicing personal and occupational safety and protecting the environment by using materials and processes in accordance with manufacturer and industry standards.

Know and understand common environmental conservation practices and their applications.

Practice the safe handling and storage of chemicals and hazardous wastes in accordance with material safety data sheets and the requirements of local, state and federal regulatory agencies.

Understand the way in which waste gasses, emissions and other environmentally destructive substances are generated and their effects on the environment.

Evaluate the advantages and disadvantages of existing, new and emerging systems and the effects of those systems on the environment.

Use appropriate personal protective equipment and safety practices.

Students understand the safe and appropriate use of tools, equipment and work processes.

Understand and use appropriate tools and equipment, such as wrenches, sockets and pliers, to maintain and repair systems and components.

Use tools, equipment and machines to safely measure, test, diagnose and analyze components and systems (e.g., electrical and electronic circuits, alternating-and direct-current applications, fluid/hydraulic and air/pneumatic systems).

Select and use the appropriate measurement device(s) and use mathematical functions necessary to perform required fabrication, maintenance and operation procedures.

Know and understand the elements of precision measuring using standard and metric systems.

Use measurement scales, devices and systems, such as dial indicators, and micrometers to design, fabricate, diagnose, maintain and repair vehicles and components following appropriate industry standards.

Know and understand how to access technical reports, manuals, electronic retrieval systems and related technical data resources.

Comprehend the importance of calibration processes, systems and techniques using various measurement and testing devices.

Students understand scientific principles in relation to chemical, mechanical and physical functions for various engine and vehicle systems.

Understand the operating principles of internal and external combustion engines.

Understand the function and principles of air conditioning and heating systems.

Understand the basic principles of pneumatic and hydraulic power and their applications.

Understand the applications of alternative power sources.

Understand the principles of converting energy from one form to another.

Perform necessary procedures to maintain, diagnose, service and repair vehicle systems and malfunctions.

Students perform and document maintenance procedures in accordance with the recommendations of the manufacturer.

Understand the procedures and practices of various manufacturers regarding repair and maintenance schedules.

Know how to properly document maintenance procedures in accordance with applicable rules, laws and regulations

Use reference books, technical service bulletins and other documents and materials related to the automotive service industry available in print and through electronic retrieval systems to accurately diagnose and repair vehicles.

Complete a work order, including customer information, description of repairs and billing information, in accordance with applicable rules, laws and regulations.

Students understand the application, operation, maintenance and diagnosis of engines, including but not limited to two- and four-stroke and supporting subsystems.

Perform general engine maintenance, diagnosis, service and repair in accordance with national industry standards.

Maintain, diagnose, service and repair ICE engine systems.

Understand how to maintain, diagnose and repair computerized engine control systems and other engine-related systems.

Maintain, diagnose, service and repair ignition, electronic and computerized engine controls and fuel management systems.

Students understand the function, principles and operation of electrical and electronic systems using manufacturer and industry standards.

Understand how to maintain, diagnose and repair electrical systems.

Maintain, diagnose, repair and service batteries.

Understand how to maintain, diagnose, service and repair starting and charging systems

Diagnose, service and repair lighting systems.

Diagnose, service and repair heating and air conditioning systems and components.

Diagnose, service and repair horns, wipers/washers and other accessories.

Perform necessary procedures to maintain, diagnose, service and repair vehicle electrical and electronic systems and malfunctions

Students understand the function and principles of automotive drivetrain, steering and suspension, brake and tire and wheel components and systems in accordance with national industry standards.

Understand how to maintain, diagnose, service and repair hydraulic and power assist systems.

Diagnose, service and repair disc brakes, drum brakes, anti-lock brakes and other brake systems as developed.

Diagnose, service and repair steering and suspension systems.

Understand the function and operation of automatic and manual transmissions and transaxles.

Maintain, service and repair tire and wheel assemblies.

Maintain, diagnose, service and repair under-vehicle systems and malfunctions.

Students understand measurement systems in the planning and layout process used in the cabinetmaking and wood products industry.

Know design solutions to common problems in cabinetmaking and wood products.

Understand calculation procedures for materials and production requirements for wood product designs.

Convert scaled drawing measurements to full dimensional layout and template applications.

Know conventional measurement processes for cabinetmaking and wood products, linear measurements and conversions of fractions and decimals.

Students understand the safe and appropriate use of hand tools common to the cabinetmaking and wood products industry.

Use common hand tools and accessories, such as planers, shapers, clamping and gripping tools, pliers, wrenches, wood chisels, hammers, hand saws and squares safely and properly.

Maintain and care for common hand tools.

Students understand the safe and appropriate use of portable power tools common to the cabinetmaking and wood products industry.

Use portable power tools, such as single and compound miter saws, drills, sanders, saber saws and routers, safely and appropriately.

Use tools, such as pneumatic clamps, grips, framing nail guns, and finishing and brad nail guns, safely and properly.

Maintain and care for portable power and pneumatic tools.

Students understand the safe and appropriate use of stationary power machines and equipment common to the cabinetmaking and wood products industry.

Understand the proper and safe use of stationary power tools used in the milling process, such as shapers, sanders, joiners, table saws and band saws.

Understand the proper and safe use of stationary power tools used in the assembly process, such as pneumatic table clamps, case clamps, case frame fasteners and hardware fasteners.

Understand the proper and safe use of stationary power tools used in the finishing process, such as glue applicators, laminate applicators and lacquer and paint applicators.

Know the basic care, maintenance and lock-out procedures for stationary power tools.

Students understand the value and necessity of practicing occupational safety in the cabinetmaking/wood products industry or shop.

Know the safety rules in the cabinetmaking/wood products work environment.

Use hand tools (wood chisels, drills, coping saws) and power tools (routers, sanders, planers) safely in the cabinetmaking/ wood products work environment.

Understand how to handle and dispose of toxic materials safely and use protective clothing as needed when using lacquers, acetone, thinners, staining materials, and so forth in an environmentally responsible manner.

Students understand the variety of production processes used in the cabinetmaking and wood products industry.

Design and create cabinet and wood products.

Develop a production plan, including the layout, bill of materials and cost analysis, for the production of cabinets or wood products.

Use stationary and portable power tools in milling the components for cabinets and wood products.

Use stationary and portable power tools in the assembly of cabinet and wood product components.

Use finish tools (e.g., airless sprayers, palm sanders) and techniques for finishing cabinets and wood products.

Use installation tools and understand the processes for the installation of cabinets, millwork and wood products

Students understand the impact of financial, technical and environmental trends on the past and future of the cabinetmaking and wood products industry.

Understand significant historical trends in cabinetmaking and wood products technology.

Understand environmental regulations that influence the cabinetmaking and wood products industry.

Understand issues of the sustainable use of wood product resources.

Students understand and apply measurement systems in the planning and layout process used in the residential construction industry.

Identify design solutions for residential construction problems.

Calculate required materials for residential construction applications.

Convert scaled blueprint drawing measurements to full dimensions for a given construction project.

Apply conventional construction measurement processes accurately (geometric and trigonometric functions).

Know the use of conventional construction formulas to determine production requirements.

Students understand the safe and appropriate use of hand tools common to the residential and commercial construction industry.

Use the common hand tools of the trade, such as hammers, torches, pliers, wire cutters, pipe cutters, saws, chisels (wood and concrete) and wrenches, safely and properly.

Maintain and care for hand tools used in residential and commercial construction.

Students understand the safe and appropriate use of portable power tools that are common to the residential construction industry and are appropriate to the individual student’s level.

Use portable power tools, such as circular saws, table saws, saber saws, drills, planers and sanders, safely and properly.

Use portable pneumatic tools, such as rough framing nail guns, interior finishing and brad nail guns, hammers, impact wrenches, drills and compressors, safely and appropriately.

Maintain and care for portable power tools and portable pneumatic tools.

Students understand project management procedures and processes as they occur in a construction project.

Interpret and use residential construction blueprints and specifications.

Understand how to estimate materials from blueprints and specifications.

Understand the sequencing of events for specific construction projects.

Solve common residential construction problems, such as framing, plumbing and electrical, by using the official codes.

Understand industry conventions for the creation and maintenance of construction logs.

Understand customer service/relations as applied to project management and wholesale and retail sales.

Students understand the value and necessity of practicing occupational safety in the construction industry facility and job site.

Understand the safe use of electrical connection methods and electrical wiring procedures.

Know the safety procedures and practices in various work environment settings pertaining to residential and commercial construction.

Students understand the variety of building phases, systems and techniques used in residential and commercial construction.

Develop building plans and schedules by using processes common to residential and commercial construction.

Understand the processes and materials (e.g., structural, electrical, mechanical, finish) appropriate to the architectural design and residential construction.

Prepare the site layout and the site, including the grading and engineering of the building pad.

Complete the phases of residential and commercial construction.

Students understand the impact of financial, technical, environmental and labor trends on the past and future of the construction industry.

Understand significant historical trends in the construction industry.

Develop plans for construction projects.

Understand the environmental regulations that influence residential and commercial.

Analyze career paths within the food production and food services industries.

Explain the roles, duties, and functions of individuals engaged in food production and services careers.

Analyze opportunities for employment and entrepreneurial endeavors.

Summarize education and training requirements and opportunities for career paths in food production and services.

Analyze the correlation between food production and services occupations and local, state, national, and global economies.

Create an employment portfolio to communicate food production and services knowledge and skills.

Analyze the role of professional organizations in food production and services

Demonstrate food safety and sanitation procedures.

Identify characteristics of major foodborne pathogens, their role in causing illness, foods involved in outbreaks, and methods of prevention.

Demonstrate safe and environmentally responsible waste disposal and recycling methods.

Demonstrate ability to maintain necessary records to document time and temperature control, HACCP, employee health, maintenance of equipment, and other elements of food preparation, storage, and presentation.

Use the Hazard Analysis Critical Control Point (HACCP) and crisis management principles and procedures during food handling processes to minimize the risks of foodborne illness.

Practice standard personal hygiene and wellness procedures.

Demonstrate proper purchasing, receiving, storage, and handling of both raw and prepared foods.

Demonstrate safe food handling and preparation techniques that prevent cross contamination from potentially hazardous foods and food groups.

Demonstrate safe food handling and preparation techniques that prevent cross contamination from potentially hazardous foods and food groups.

Analyze current types of cleaning and sanitizing materials for proper use.

Analyze current types of cleaning and sanitizing materials for proper use.

Use the Occupational Safety and Health Administration (OSHA) Right to Know Law and Materials Safety Data Sheets (MSDS) and explain their requirements in safe handling and storage of hazardous materials.

Demonstrate industry standards in selecting, using, and maintaining food production and food service equipment.

Operate tools and equipment following safety procedures and OSHA requirements.

Maintain tools and equipment following safety procedures and OSHA requirements.

Demonstrate procedures for cleaning and sanitizing equipment, serving dishes, glassware, and utensils to meet industry standards and OSHA requirements.

Analyze equipment purchases based on long-term business needs, specific regulations, and codes related to foods.

Identify a variety of types of equipment for food processing, cooking, holding, storing, and serving.

Demonstrate menu planning principles and techniques based on standardized recipes to meet customer needs.

Use computer based menu systems to develop and modify menus.

Apply menu-planning principles to develop and modify menus.

Develop a variety of menu layouts, themes, and design styles.

Prepare requisitions for food, equipment, and supplies to meet production requirements.

Apply principles of measurement, portion control, conversions, food cost analysis and control, menu terminology, and menu pricing to menu planning.

Demonstrate professional food preparation methods and techniques for all menu categories to produce a variety of food products that meet customer needs.

Demonstrate professional skills in safe handling of knives, tools, and equipment

Prepare breads, baked goods and desserts using safe handling and professional preparation techniques.

Prepare breakfast meats, eggs, cereals, and batter products using safe handling and professional preparation techniques.

Demonstrate professional plating, garnishing, and food presentation techniques.

Demonstrate cooking methods that increase nutritional value, lower calorie and fat content, and utilize herbs and spices to enhance flavor.

Demonstrate professional skill for a variety of cooking methods including roasting, broiling, smoking, grilling, sautéing, pan frying, deep frying, braising, stewing, poaching, steaming, and baking using professional equipment and current technologies.

Demonstrate knowledge of portion control and proper scaling and measurement techniques

Apply the fundamentals of time, temperature, and cooking methods to cooking, cooling, reheating, and holding of a variety of foods.

Prepare various meats, seafood, and poultry using safe handling and professional preparation techniques.

Prepare various stocks, soups, and sauces using safe handling and professional preparation techniques.

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.

Demonstrate implementation of food service management and leadership functions.

Apply principles of purchasing, receiving, and storing in food service operations.

Apply principles of inventory management, labor cost and control techniques, production planning and control, sustainability, and facilities management to planning and front and back of the house operations.

Practice inventory procedures including first in/first out concept, date marking, and specific record keeping.

Apply accounting procedures in planning and forecasting profit and loss.

Examine the areas of risk management and legal liability within the food service industry.

Apply human resource policies including rules, regulations, laws, hiring, compensation, overtime, discrimination, and harassment.

Apply the procedures involved in staff planning, recruiting, interviewing, selecting, scheduling, performance reviewing, and terminating of employees.

Conduct staff orientation, initial training and education, consistent reinforcement of training principles, and on the job training/retraining.

Implement marketing plans for food service operations.

Design internal/external crisis management and disaster plans and response procedures.

Demonstrate the concept of internal and external customer service.

Analyze the role of quality service as a strategic component of exceptional performance

Demonstrate quality service techniques and procedures that meet industry standards in the food service industry.

Apply procedures for addressing and resolving complaints.

Demonstrate procedures for safe and secure storage of equipment and tools.

Analyze food, equipment, and supplies needed for menu production.

Record performance of menu items to analyze sales and determine menu revisions.

Integrate sustainability in food production and services including menu planning; acquisition, preparation, and serving of food; storage; and recycling and waste management.

Prepare sandwiches, canapes and appetizers using safe handling and professional preparation techniques.

Analyze the relationship between employee attitude and skills and customer satisfaction.

Demonstrate sensitivity to diversity and special needs.

Students analyze diesel engine operations to diagnose and repair malfunctions.

Analyze the fundamentals of a diesel engine.

Identify tools and equipment used in engine service.

Utilize scan tools for engine service.

Identify new emission controls and serviceability.

Perform injection system repair procedures.

Diagnose drivability concerns.

Demonstrate proper shop safety practices while servicing engines.

Students recognize historical and current events related to engineering design and their effects on society.

Know historical and current events that have relevance to engineering design.

Understand the development of graphical language in relation to engineering design.

Students understand the sketching process used in concept development.

Understand the process of producing proportional two- and three dimensional sketches and designs.

Use drawings sketching techniques as they apply to a variety of architectural and engineering models.

Use freehand graphic communication skills to represent conceptual ideas, analysis and design concepts.

Students understand the effective use of engineering design equipment.

Use the appropriate methods and techniques for employing all engineering design equipment.

Apply conventional engineering design processes and procedures accurately, appropriately and safely.

Apply the concepts of engineering design to the tools, equipment, projects and procedures of engineering and design projects.

Students understand measurement systems as they apply to engineering design.

Know how the various measurement systems are used in engineering drawings.

Understand the degree of accuracy necessary for engineering design.

Students understand the effective use of engineering design equipment.

Understand the commands and concepts necessary for producing drawings through traditional or computer-aided means.

Understand the orthographic projection process for developing multiview drawings..

Understand the various techniques for viewing objects.

Use the concepts of geometric construction in the development of design drawings.

Apply pictorial drawings derived from orthographic multiview drawings and sketches and from a solid modeler.

Students know various object-editing techniques and CAD programs.

Understand the commands and concepts necessary for editing engineering drawings.

Know the various object-altering techniques.

Know the CAD components and the operational functions of CAD systems.

Apply two-dimensional and three-dimensional CAD operations in creating working and pictorial drawings, notes and notations.

Understand how to determine properties of drawing objects.

Students understand and apply proper dimensioning to drawings.

Know a variety of drafting applications and understand the proper dimensioning styles for each.

Apply dimensioning to various objects and features.

Edit a dimension by using various editing methods.

Students understand sectional view applications and functions.

Understand the function of sectional views.

Use a sectional view and appropriate cutting planes to clarify hidden features of an object.

Students understand the tolerance relationships between mating parts.

Understand what constitutes mating parts in engineering design.

Use tolerancing in an engineering drawing.

Interpret geometric tolerancing symbols in a drawing.

Students understand the methods of inserting text into a drawing.

Understand the processes of lettering and text editing.

Develop drawings using notes and specifications.

Understand the methods of title block creation.

Students recognize historical and current events related to engineering design and their effects on society.

Know historical and current events that have relevance to engineering and design.

Understand the development of graphical language in relation to engineering design.

Students understand the effective use of engineering design equipment.

Use the appropriate methods and techniques for employing all engineering design equipment.

Apply conventional engineering design processes and procedures accurately appropriately and safely.

Apply the concepts of engineering design to the tools, equipment, projects, and procedures of engineering and design projects.

Students understand measurement systems as they apply to engineering design.

Know how the various measurement systems are used in engineering drawings.

Understand the degree of accuracy necessary for engineering design.

Students understand how the principles of force, work, rate, power, energy and resistance relate to mechanical, electrical, fluid and thermal engineering systems.

Know the six simple machines and their applications.

Know how energy is transferred; know the effects of resistance in mechanical, electrical, fluid and thermal systems.

Solve problems by using the appropriate units applied in mechanical, electrical, fluid and thermal engineering systems.

Students understand the effective use of engineering design equipment.

Understand the steps in the design process.

Determine what information and principles are relevant to a problem and its analysis.

Choose between alternate solutions in solving a problem and be able to justify the choices made in determining a solution.

Understand the process of developing multiple details into a single solution.

Build a prototype from plans and test it.

Evaluate and redesign a prototype on the basis of collected test data.

Students understand industrial engineering processes, including the use of tools and equipment, methods of measurement and quality assurance.

Know the common structure and processes of a quality assurance cycle.

Understand the major manufacturing processes.

Use tools, fasteners and joining systems employed in selected engineering processes.

Estimate and measure the size of objects in both Standard International and United States units.

Calibrate and measure objects by using precision measurement tools and instruments.

Students understand the concepts of physics that are fundamental to engineering technology.

Understand Newton’s laws and how they affect and define the movement of objects.

Understand how the laws of conservation of energy and momentum provide a way to predict and describe the movement of objects.

Students understand the fundamentals of systems and products as they are developed and released to production and marketing.

Understand the process of product development.

Understand charting and the use of graphic tools in illustrating the development of a product and the processes involved.

Students understand the effective use of engineering technology equipment.

Use methods and techniques for employing all engineering technology equipment appropriately.

Apply conventional engineering technology processes and procedures accurately, appropriately and safely.

Apply the concepts of engineering technology to the tools, equipment, projects and procedures of the program.

Identify ways educators can advocate to influence policies, agencies, and institutions for the benefit of children, youth and adults and their families.

Examine entrepreneurial aptitude, management skills, and financial resources needed for planning businesses in early childhood, education, and services.

Demonstrate enthusiasm, initiative, and commitment to program goals and improvements.

Implement federal, state, and local standards, policies, regulations, and laws that affect programs for children, youth and adults and their families.

Apply professional ethical standards as accepted by the recognized professional organizations.

Explore opportunities for continuing training and education.

Demonstrate professional practices and standards related to working with children, youth and adults, including diverse populations.

Analyze learners' developmental progress and summarize developmental issues and concerns.

Implement strategies for constructive and supportive interactions between children, youth and adults and their families and communities.

Demonstrate interpersonal skills that promote positive and productive relationships with learners.

Demonstrate problem-solving and decision-making skills when working with children, youth and adults.

Apply developmentally appropriate and culturally responsive guidelines for behavior.

Competencies

Demonstrate skills for building and maintaining positive collaborative relationships with children, youth and adults in their family and community environments, considering gender, ethnicity, geographical, cultural, and global influences.

Demonstrate security and emergency procedures.

Implement basic health practices and prevention procedures for workers and learners regarding illness, communicable diseases, accidents and trauma.

Document symptoms of abuse and neglect and use appropriate procedures to report suspected abuse or neglect to the designated authorities.

Plan safe and healthy meals and snacks that meet USDA standards.

Implement strategies to teach health, safety, and sanitation habits.

Apply safe and healthy practices that comply with local, state, and federal regulations to assure learners' safety.

Manage physical space to maintain a learning environment that is safe and healthy and encourages physical activity.

Demonstrate a safe and healthy learning environment for children, youth and adults.

Establish effective activities, routines, and transitions for various age groups.

Arrange the classroom environment to provide for learners' exploration, discovery, development, and reflection through multiple methods including learning centers.

Demonstrate a variety of teaching methods to meet individual needs of learners.

Implement an integrated curriculum that incorporates a learner's language, learning styles, early experiences, and cultural values.

Implement learning activities in all curriculum areas that meet the developmental needs of learners.

Analyze a variety of curriculum and instructional models.

Demonstrate integration of curriculum and instruction to meet developmental needs and interests of children, youth and adults, considering gender, ethnicity, geographical, cultural, and global influences.

Analyze strategies that promote growth and development of children, youth and adults.

Address specific developmental needs of children, youth and adults based on assessment of their abilities.

Analyze cultural and environmental influences when assessing development of children, youth and adults.

Explore assessment tools and methods to observe and interpret children's growth and development and apply to assess growth and development across the lifespan.

Analyze child development theories and their implications for educational and childcare practices.

Competencies

Analyze developmentally appropriate and culturally responsive practices to plan for early childhood, education, and services.

Comprehensive Standard Integrate knowledge, skills, and practices required for careers in early childhood, education, and services.

Research regulations and cultural expectations to determine information needed for diverse cliental for domestic and international travel. I

Comprehensive Standard Integrate knowledge, skills, and practices needed for a career in the human services cluster (family and human services, hospitality and tourism, education and training, housing and apparel).

Explain the roles and functions of individuals engaged in human service careers.

Analyze opportunities for employment and entrepreneurial endeavors.

Summarize education and training requirements and opportunities for career paths.

Analyze the impact of the industry on local, state, national, and global economies.

Create an employment portfolio to communicate skills needed for careers in human services.

Analyze the role of professional organizations and credentials in human service professions.

Content Standard: Analyze career paths within human service industriContent Standard: Analyze career paths within human service industries.

Comprehensive Standard: Integrate multiple life roles and responsibilities in family, work, and community settings.

Summarize local and global policies, issues, and trends in workplace, community, and family dynamics that affect individuals and families.

Analyze potential effects of various career path decisions on balancing work and family.

Content Standard: Analyze strategies to manage multiple roles and responsibilities (individual, family, career, community, and global).

Analyze potential career choices to determine the knowledge, skills, attitudes, and opportunities associated with each career.

Apply communication skills in school, community and workplace settings and with diverse populations.

Demonstrate leadership skills and abilities in school, workplace and community settings.

Demonstrate employability skills, work ethics, and professionalism.

Content Standard: Demonstrate transferable knowledge, attitudes, and technical and employability skills in school, community and workplace settings.

Demonstrate skills that individuals and families can utilize to support civic engagement in community activities.

Analyze personal and family assets and skills that provide service to the community.

Analyze community resources and systems of formal and informal support available to individuals and families.

Identify ways individuals and families can influence change in policies, agencies, and institutions that affect individuals and families.

2.3 Content Standard: Evaluate the reciprocal effects of individual and family participation in community and civic activities.

Analyze processes for building and maintaining interpersonal relationships.

Predict the effects of various stages of the family life cycle on interpersonal relationships.

Compare physical, emotional, spiritual and intellectual functioning in stable and unstable relationships.

Analyze processes for handling unhealthy relationships.

Demonstrate stress management strategies for family, work, and community settings.

Content Standard Analyze functions and expectations of various types of relationships.

Analyze the effects of personal characteristics on relationships.

Analyze the effect of personal need on relationships.

Analyze the effects of self-esteem and self-image on relationships.

Explain the effects of personal standards and behaviors on interpersonal relationships.

Content Standard: Analyze personal needs and characteristics and their effects on interpersonal relationships.

Analyze communication styles and their effects on relationships.

Demonstrate verbal and nonverbal behaviors and attitudes that contribute to effective communication.

Analyze strategies to overcome communication barriers in family, community and work settings.

Apply ethical principles of communication in family, community and work settings.

Analyze the effects of technology on communications in family, work, and community settings.

Content Standard Demonstrate communication skills that contribute to positive relationships.

Analyze the origin and development of attitudes and behaviors regarding conflict.

Explain how similarities and differences among people affect conflict prevention and management.

Apply the roles of decision making and problem solving in reducing and managing conflict.

Demonstrate effective responses to harassment.

Assess community resources that support conflict prevention and management.

Create an environment that encourages and respects the ideas, perspectives, and contributions of all group members.

Demonstrate strategies to motivate, encourage, and build trust in group members.

Demonstrate strategies that utilize the strengths and minimize the limitations of team members.

Demonstrate techniques that develop team and community spirit.

Demonstrate ways to organize and delegate responsibilities.

Create strategies to integrate new team members.

Demonstrate processes for cooperating, compromising, and collaborating.

Content Standard Demonstrate teamwork and leadership skills in the family, workplace, and community.

Apply ethical guidelines when assessing interpersonal issues and situations.

Apply critical thinking and ethical standards when making judgments and taking action.

Demonstrate ethical behavior in family, workplace, and community settings.

Compare and contrast points of view regarding current ethical issues.

Content Standard Demonstrate standards that guide behavior in interpersonal relationships.

Analyze physical, emotional, social, moral, and cognitive development.

Analyze interrelationships among physical, emotional, social, moral, and cognitive aspects of human growth and development.

Analyze the influences of heredity and environment on human growth and development. IA FCS 4.2.1

Analyze the influences of social, economic, and technological forces on individual growth and development.

Analyze the influences of gender, ethnicity, and culture on individual development.

Analyze the influences of life events on individuals' physical, emotional, social, moral and cognitive development.

Analyze geographic, demographic, political, and global influences on human growth and development.

Content Standard Analyze conditions that influence human growth and development.

Content Standard Analyze strategies that promote growth and development across the life span.

Analyze the role of communication on human growth and development.

Analyze the role of education and family and social services support systems and resources in meeting human growth and development needs.

Content Standard Analyze roles and responsibilities of parenting.

Analyze expectations and responsibilities of parenting.

Analyze influences of parenting practices on individuals, families, and society.

Analyze societal conditions that influence parenting across the life span.

Explain cultural differences and similarities in roles and responsibilities of parenting.

Analyze nurturing practices that support human growth and development.

Apply communication strategies that promote emotional well-being in family members.

Assess common practices and emerging research about influences of discipline on human growth and development.

Analyze the effects of abuse and neglect on children and families and determine methods for prevention.

Apply criteria for selecting care and services for children and youth.

Content Standard Evaluate parenting practices that maximize human growth and development.

Analyze community resources and services available to families.

Analyze current laws and policies related to parenting.

Analyze impacts of advocacy on laws and policies related to parenting.

Analyze biological processes related to prenatal development, birth, and health of child and mother.

Analyze social, emotional, and environmental factors of prenatal development and birth in relation to the health of parents and child.

Examine legal and ethical impacts of current and emerging technology on fertility and family planning.

Comprehensive Standard Demonstrate nutrition and wellness practices that enhance individual and family well-being.

Explain physical, emotional, social, financial, psychological, cultural, and spiritual components of individual and family wellness.

Investigate the effects of psychological, cultural, and social influences on food choices and other nutrition practices.

Investigate the governmental, economic, and technological influences on food choices and practices.

Analyze the effects of global, regional, and local events and conditions on food choices and practices.

Content Standard Analyze factors that influence nutrition and wellness practices across the life span.

Evaluate the effect of nutrition on health, wellness and performance.

Analyze the relationship of nutrition and wellness to individual and family health throughout the life span.

Analyze the effects of food and diet fads, food addictions, and eating disorders on wellness.

Analyze sources of food and nutrition information, including food labels, related to health and wellness.

Content Standard Demonstrate ability to acquire, handle, and use foods to meet nutrition and wellness needs of individuals and families across the life span.

Analyze the relationship of nutrition and wellness to individual and family health throughout the life span.

Analyze the effects of food and diet trends, fads, , food addictions, and eating disorders on wellness.

Analyze sources of food and nutrition information, including food labels, related to health and wellness.

Design strategies that address the health and nutritional recommendations for individuals and families, including those with special needs.

Demonstrate ability to select, store, prepare, and serve nutritious, aesthetically pleasing food and food product.

Evaluate policies and practices that impact food security, sustainability, food integrity, and nutrition and wellness of individuals and families.

Analyze conditions and practices that promote safe food handling.

Analyze safety and sanitation practices.

Analyze how changes in local, regional, national, and international food production and distribution systems influence the food supply, including sustainability, organic food production and the impact of genetically modified foods.

Investigate federal, state, and local inspection and labeling systems that protect the health of individuals and the public.

Analyze foodborne illness factors, including causes, potentially hazardous foods, and methods of prevention.

Content Standard Evaluate factors that affect food safety from production through consumption.

Investigate how scientific and technical advances influence the nutrient content, availability, and safety of foods.

Analyze how the scientific and technical advances in food processing, storage, product development, and distribution influence nutrition and wellness.

Analyze the effects of technological advances on selection, preparation and home storage of food.

Analyze the effects of food science and technology on meeting nutritional needs.

Comprehensive Standard Evaluate management practices related to the human, economic, and environmental resources in a global context.

Apply time management, organizational, and process skills to prioritize tasks and achieve goals.

Analyze how individuals and families make choices to satisfy needs and wants.

Content Standard Demonstrate management of individual and family resources such as food, clothing, shelter, health care, recreation, transportation, time, and human capital.

Analyze individual and family responsibility in relation to the environmental trends and issues.

Demonstrate behaviors that conserve, reuse, and recycle resources to maintain the environment.

Content Standard Analyze the relationship between the global environment and family and consumer resources.

Analyze state and federal policies and laws providing consumer protection.

Apply skills to seek information regarding consumer rights.

Assess the use of technology and its effect on quality of life.

Analyze individual and family roles in the economic system.

Analyze economic effects of laws and regulations that pertain to consumers and providers of services.

Content Standard Analyze relationships between the economic system and consumer actions in a global context.

Evaluate the need for personal and family financial planning.

Apply financial management principles to individual and family financial practices.

Apply management principles and risk management strategies (including insurance) to decisions about asset protection and financial health for individuals and families.

Demonstrate management of individual and family finances by applying reliable information and systematic decision-making.

Analyze financial goals, budgets, and expense tracking to understand effective money management strategies.

Manage credit and debt to remain both creditworthy and financially secure.

Analyze the features of insurance, its role in balancing risk and benefits in financial planning.

Analyze saving and investing to build financial security and wealth.

Analyze the difference between net and gross pay, the impact of taxes, and the added financial benefits an employer may provide.

Content Standard Demonstrate the ability to use knowledge and skills to manage one's financial resources effectively for a lifetime of financial security.

Demonstrate strategies that enable consumers to become advocates.

Analyze the effects of consumer protection laws on advocacy.

Apply strategies to reduce the risk of consumer fraud and identity theft.

Examine the effects of government, business, and industry regulations, policies, and procedures on advocacy.

Content Standard Analyze factors, including cultural, political, and geographical influences, that affect consumer advocacy.

Comprehensive Standard Evaluate product development testing and presentation processes

Conduct market research to determine consumer trends and product development needs for diverse populations.

Design or analyze a consumer product.

Evaluate the labeling, packaging, and support materials of consumer goods.

Demonstrate a plan to educate an audience about a new product on the consumer market.

Content Standard Demonstrate skills needed for product development, testing, and presentation.

Comprehensive Standard Evaluate safety and sanitation processes

Summarize federal and state regulations regarding safe handling, usage, and storage of chemicals.

Apply Occupational Safety and Health Administration (OSHA) regulations to safety procedures for bloodborne pathogens present in blood and body fluids.

Select a pest control system appropriate for the facility and the type(s) of pests likely to be present.

Utilize Centers for Disease Control (CDC) standards.

Content Standard Demonstrate sanitation procedures for a clean and safe environment.

Demonstrate a waste minimization plan.

Practice a recycling program for conservation of resources.

Record presence of hazardous materials and occurrence of hazardous situations accurately and communicate to appropriate authorities.

Describe procedures for safely handling and storing hazardous materials and waste products.

Design energy efficient methods for waste management in diverse settings.

Investigate safe storage and disposal of pesticides.

Content Standard Apply hazardous materials and waste management procedures.

Design procedures for external and internal emergencies.

Demonstrate safe procedures in the use, care, and storage of equipment.

Content Standard Demonstrate a work environment that provides safety and security.

Comprehensive Standard Integrate knowledge, skills, and practices required for careers in housing and interior design, fashion and apparel design, and textiles.

Apply consumer skills to decisions about housing, utilities, and furnishings.

Apply marketing strategies for textiles, fashion, and apparel in the global marketplace.

Analyze the cost of constructing, manufacturing, distributing, altering, repairing or recycling textiles, fashion, and apparel.

Analyze external factors that influence merchandising.

Content Standard Evaluate elements of textiles, fashion, and apparel merchandising.

Analyze personal and employer responsibilities and liabilities regarding industry related safety, security, and environmental factors.

Describe security and inventory control strategies, laws and regulations, and worksite policies and procedures that affect loss prevention and profit.

Demonstrate procedures for reporting and handling accidents, safety, and security incidents.

Apply procedures for maintaining inventory control and loss prevention, including cash and credit transactions.

Analyze operational costs such as mark ups, mark downs, raw materials, cash flow, and other factors affecting profit.

Demonstrate knowledge of the arts, of various resources, and of cultural impact upon design industries. IA FCS Design 12.11.7

Demonstrate knowledge of multi-disciplinary collaboration and consensus building skills needed in practice.

Content Standard Analyze professional practices and procedures for business profitability and career success, and the role of ethics in the housing, interiors and furnishings industries.

Competencies

Demonstrate knowledge and skills to incorporate recycle and redesign principles.

Content Standard: Evaluate the components of customer service.

Competencies

Analyze factors that contribute to quality customer relations.

Analyze the influences of cultural expectations as a factor in customer relations.

Demonstrate the skills necessary for quality customer service.

Content Standard Develop a global view to weigh design decisions with the parameters of sustainability and socioeconomic and cultural contexts within the housing, interior design, fashion, and furnishing industries.

Manage use of supplies.

Maintain building interior surfaces, wall coverings, fabrics, furnishings, and floor surfaces.

Content Standard Demonstrate planning, organizing, and maintaining an efficient operation of residential or commercial facilities.

Demonstrate the elements involved in staff planning, recruiting, interviewing, selecting, hiring, and terminating of employees.

Design staff schedules that meet industry needs and consider individual diversity.

Demonstrate techniques and strategies to evaluate employee effectiveness.

Apply principles of purchasing and receiving in facility management operations.

Implement procedures to control inventory.

Content Standard Demonstrate facilities management functions.

Evaluate the use of elements and principles of design in housing and commercial and residential interiors.

Analyze the psychological impact that the principles and elements of design have on the individual.

Analyze the effects that the principles and elements of design have on aesthetics and function.

Apply principles of human behavior, ergonomics, and anthropometrics to the design of housing, interiors, and furnishings.

Evaluate performance characteristics of textile fiber and fabrics.

Analyze textile legislation, standards, and labeling in the global economy.

Analyze characteristics of textile components in the design, construction, care, use, maintenance, and disposal or recycling of products.

Demonstrate appropriate procedures for care and disposal or recycling of textile products, considering diverse needs locally and globally.

Evaluate quality of textiles, fashion, and apparel construction and fit.

Content Standard Analyze the effects of textiles, fashion, and apparel industries on local, state, national, and global economies.

Appraise various interior furnishings, finishes, fixtures, appliances, and equipment to provide cost and quality choices for clients.

Examine the impact of housing, interiors, and furnishings on the health, safety, and welfare of the public.

Content Standard Apply residential and commercial interior design knowledge, skills and processes to meet specific design needs.

Explain the ways in which fiber, fabric, texture, pattern, and finish can affect visual appearance.

Apply basic and complex color schemes and color theory to develop and enhance visual effects.

Utilize elements and principles of design in designing, constructing, and/or altering textiles, fashion, and apparel.

Demonstrate design concepts using fiber, fabric or digital means, employing draping and/or flat pattern making techniques.

Generate design that demonstrates consideration for ecological, environmental, ethnic, sociological, psychological, technical, and economic trends and issues.

Apply elements and principles of design to assist consumers and businesses in making decisions.

Demonstrate ability to use technology for fashion, apparel, and textile design.

Evaluate the impact of history of design and designers, arts and culture, trend setters, and global influences on textiles, fashion, and apparel.

Content Standard Demonstrate textiles, fashion, and apparel design skills.

Demonstrate professional skills in using traditional and technologically innovative equipment, tools, and supplies in textiles, fashion, and apparel construction, alteration, repair, and recycling.

Explain production processes for creating fibers, yarns, woven and knit fabrics, and non- woven textile products.

Demonstrate laundering processes aligned with industry standards and regulations.

Summarize the functions of machines and equipment used in laundering operations.

Demonstrate standard laundry procedures.

Content Standard Apply consumer skills to providing and maintaining clothing.

Assess financial resources needed to improve interior space.

Assess a variety of available resources for housing and interior design, such as evidence- based design that accounts for human factors and issues of human behavior.

Prepare visual presentations including legends, keys, and schedules.

Utilize applicable building codes and universal design regulations and guidelines in space planning.

Create floor plans using architectural drafting skills and computer aided design software.

Comprehensive Standard Synthesize knowledge, skills, and practices required for careers in family & human services.

Describe local, state, and national agencies and informal support resources providing human services.

Summarize the rights and responsibilities of human service participants and their families.

Analyze effective self-advocacy strategies for human services professionals.

Investigate community-networking opportunities in family and human services.

Content Standard Analyze factors in providing family and human services.

Demonstrate professional and ethical behavior with peers in a variety of settings.

Analyze procedures for maintaining accurate, secure, and confidential documentation and submission practices.

Perform formal and informal assessment practices that evaluate participants' strengths, needs, preferences, and interests across the life span.

Demonstrate use of current and evolving technology in human services.

Content Standard Demonstrate professional behaviors, skills, and knowledge in providing family and human services.

Investigate health, wellness, financial and safety issues of individual and families with a variety of conditions that could influence their well-being.

Analyze the use of resources in making choices that satisfy needs and wants of individuals, families, and communities.

Analyze management and living environment issues of individuals and family conditions that influence their well-being.

Differentiate between situations that require personal prevention or intervention and those situations that require professional assistance.

Analyze situations which require crisis intervention.

Summarize the appropriate support needed to address selected human services issues.

Summarize information about procuring and maintaining health care and health insurance to meet the needs of individuals and family members.

Content Standard Analyze the impact of conditions that could influence the well-being of individuals and families.

Describe needs and accommodations for people with a variety of conditions that could affect their well-being.

Analyze ways in which individuals with conditions that affect their well-being impact the family and family members financially, socially, physically, and emotionally over the lifespan.

Analyze practices that allow families to maintain economic self-sufficiency.

Summarize the impact of friends, family, and community relationships for individuals with a variety of conditions that affect their well-being.

Demonstrate ways to provide support that validates the participants' capabilities and right to privacy, dignity, and autonomy.

Demonstrate effective verbal and nonverbal communication skills that support individuals and families with a variety of conditions that could affect their well-being.

Content Standard Evaluate services for individuals and families with a variety of conditions that could impact their well-being.

Comprehensive Standard Integrate knowledge, skills, and practices required for careers in food production and services, hospitality, and nutrition services.

Demonstrate safe and environmentally responsible waste disposal and recycling methods.

Demonstrate ability to maintain necessary records to document time and temperature control, HACCP, employee health, maintenance of equipment, and other elements of food preparation, storage, and presentation.

Identify characteristics of major foodborne pathogens, their role in causing illness, foods involved in outbreaks, and methods of prevention.

Use knowledge of systems for documenting, investigating, reporting, and preventing foodborne illness.

Use the Hazard Analysis Critical Control Point (HACCP) and crisis management principles and procedures during food handling processes to minimize the risks of foodborne illness.

Practice standard personal hygiene and wellness procedures.

Demonstrate proper purchasing, receiving, storage, and handling of both raw and prepared foods.

Analyze current types of cleaning and sanitizing materials for proper use.

Use the Occupational Safety and Health Administration (OSHA) Right to Know Law and Materials Safety Data Sheets (MSDS) and explain their requirements in safe handling and storage of hazardous materials.

Implement food preparation, production, and testing systems.

Apply standards for food quality and sustainability.

Create standardized recipes.

Manage food production to meet needs and preferences of diverse customer populations.

Content Standard Demonstrate food science, dietetics, and nutrition management principles and practices.

Explain the process of ionization in the formation of acids and bases and effect on food and food products.

Explain the impact of molecular structure of simple and complex carbohydrates on digestion, nutrition, and food preparation procedures.

Relate the composition of lipids and proteins to their functions in foods and their impact on food preparation and nutrition.

Explain the value of molds and enzymes in food products.

Content Standard Demonstrate principles of food biology and chemistry.

Demonstrate procedures for assuring guest or customer safety.

Design a system for documenting, investigating, and taking action on safety, security, and environmental issues.

Content Standard Demonstrate procedures applied to safety, security, and environmental issues.

Content Standard Apply concepts of quality service to ensure customer satisfaction.

Apply industry standards for service that meets cultural and geographic expectations of guests or customers.

Analyze how employee dispositions can impact customer satisfaction.

Apply a system to evaluate and resolve employee, employer, guest, or customer complaints.

Analyze effects of customer relations on success of the hospitality, tourism, and or recreation industry.

Demonstrate effective cultural awareness and customer relations to meet the hospitality, tourism, and recreation needs of special populations.

Demonstrate front desk, office, and customer service skills.

Manage convention, meeting, and banquet support functions.

Apply basic food preparation and service skills in catering operations.

Manage use, care, storage, maintenance, and safe operations of equipment, tools, and supplies.

Analyze sales and marketing functions in hospitality and lodging operations.

Content Standard Demonstrate practices and skills involved in hospitality and lodging occupations.

Investigate geography, climate, sites, time zones, and political and global influences of various regions and countries.

Investigate hospitality, lodging, tourism, and recreation customs of various regions and countries.

Apply knowledge of food, beverage, and etiquette of various regions and countries to decisions about hospitality, lodging, tourism, and recreation.

Create travel documents and itineraries, utilizing current technology.

Content Standard Demonstrate practices and skills for travel related services.

Coordinate client inquiries and requests.

Design themes, timelines, budgets, agendas, and itineraries for specific programs and events.

Organize resources and information about locations, facilities, suppliers, and vendors for specific services.

Content Standard Demonstrate management of recreation, leisure, and other programs and events.

Content Standard Demonstrate food safety and sanitation procedures.

Operate tools and equipment following safety procedures and OSHA requirements.

Demonstrate procedures for cleaning and sanitizing equipment, serving dishes, glassware, and utensils to meet industry standards and OSHA requirements.

Analyze equipment purchases based on long-term business needs, specific regulations, and codes related to foods.

Demonstrate procedures for safe and secure storage of equipment and tools.

Identify a variety of types of equipment for food processing, cooking, holding, storing, and serving.

Content Standard Demonstrate industry standards in selecting, using, and maintaining food production and food service equipment.

Apply principles of food production to maximize nutrient retention in menus.

Critique the selection of foods and ingredients to promote a healthy lifestyle.

Plan menus, applying the exchange system to meet various nutrient needs.

Prepare requisitions for food, equipment, and supplies to meet production requirements.

Apply principles of measurement, portion control, conversions, food cost analysis and control, menu terminology, and menu pricing to menu planning.

Content Standard Demonstrate menu planning principles and techniques based on standardized recipes to meet customer needs.

Demonstrate professional skills in safe handling of knives, tools, and equipment.

Prepare breads, baked goods and desserts using safe handling and professional preparation techniques.

Integrate sustainability in food production and services including menu planning; acquisition, preparation, and serving of food; storage; and recycling and waste management.

Demonstrate knowledge of portion control and proper scaling and measurement techniques.

Apply the fundamentals of time, temperature, and cooking methods to cooking, cooling, reheating, and holding of a variety of foods.

Prepare various fruits, vegetables, starches, legumes, dairy products, fats, and oils using safe handling and professional preparation techniques.

Content Standard Demonstrate professional food preparation methods and techniques for all menu categories to produce a variety of food products that meet customer needs.

Apply principles of purchasing, receiving, and storing in food service operations.

Apply accounting procedures in planning and forecasting profit and loss.

Conduct staff orientation, initial training and education, consistent reinforcement of training principles, and on the job training/retraining.

Design internal/external crisis management and disaster plans and response procedures.

Content Standard Demonstrate implementation of food service management and leadership functions.

Analyze the role of quality service as a strategic component of exceptional performance.

Apply procedures for addressing and resolving complaints.

Demonstrate sensitivity to diversity and special needs.

Content Standard Demonstrate the concept of internal and external customer service.

Analyze nutritional needs of individuals.

Use nutritional information to support care planning.

Determine when to provide a selective menu approach in nutrition therapy settings.

Construct a modified diet based on nutritional needs and health conditions.

Content Standard Apply basic concepts of nutrition and nutrition therapy in a variety of settings, considering social, geographical, cultural, and global influences.

Analyze various factors that affect food preferences in the marketing of food to a variety of populations.

Analyze data in statistical analysis when making development and marketing decisions.

Maintain test kitchen/ laboratory and related equipment and supplies.

Conduct sensory evaluations of food products.

Content Standard Demonstrate use of science and technology advancements in food product development and marketing.

Develop a life plan, including pathways to acquiring the knowledge and skills needed to achieve individual, family, and career goals.

Demonstrate job seeking and job keeping skills.

Demonstrate collaborative skills in school, community and workplace settings and with diverse populations.

Comprehensive Standard: Demonstrate respectful and caring relationships in the family, workplace and community.

Analyze factors that contribute to healthy and unhealthy relationships.

Analyze the effects of life span events and conditions on relationships.

Demonstrate effective listening and feedback techniques.

Analyze the roles and functions of communications in family, work, and community settings.

Demonstrate nonviolent strategies that address conflict.

Content Standard Evaluate effective conflict prevention and management techniques.

Comprehensive Standard Analyze factors that influence human growth and development.

Analyze current and emerging research about human growth and development, including but not limited to brain development research.

Content Standard Analyze principles of human growth and development across the life span.

Analyze the role of nurturance on human growth and development.

Comprehensive Standard Evaluate the effects of parenting roles and responsibilities on strengthening the well-being of individuals, families, and society.

Analyze parenting roles across the life span.

Analyze community resources that provide opportunities related to parenting.

Content Standard Evaluate external support systems that provide services for parents.

Analyze alternatives to biological parenthood.

Content Standard Analyze physical and emotional factors related to beginning the parenting process.

Analyze legislation and regulations related to nutrition and wellness.

Content Standard Examine the nutritional needs of individuals and families in relation to health and wellness across the life span.

Evaluate the effect of nutrition on health, wellness and performance.

Apply current dietary guidelines in planning to meet nutrition and wellness needs.

Analyze current consumer information about food safety and sanitation.

Content Standard Evaluate the influence of science and technology on food, nutrition, and wellness.

Analyze decisions about providing safe and nutritious food for individuals and families.

Summarize environmental trends and issues affecting families and future generations.

Evaluate government regulations for conserving natural resources.

Analyze how policies become laws relating to consumer rights.

Content Standard Analyze policies that support consumer rights and responsibilities.

Content Standard Evaluate the effects of technology on individual and family resources in a global context.

Analyze how media trends and technological advances influence family and consumer decisions.

Analyze the types of technology and software programs that affect family and consumer decision-making.

Evaluate personal and legal documents related to effective management of individual and family finances.

Analyze the risk factors for consumers who are unbanked.

Evaluate banks, credit unions, payday lenders, and check cashing services within other businesses where individuals and family members turn for money management and cash flow options.

Content Standard Demonstrate management of financial resources to meet the goals of individuals and families across the life span.

Analyze how education, income, career, and life choices relate to achieving financial goals.

Analyze the role of media in consumer advocacy and consumer fraud.

Analyze features, prices, product information, styles, and performance of consumer goods for potential global impact and trade-offs among the components.

Evaluate a product utilizing valid and reliable testing procedures.

Apply statistical analysis processes to interpret, summarize, and report data from tests.

Utilize appropriate marketing and sales techniques to aid consumers in the selection of goods and services that meet consumer needs.

Analyze the various types of cleaning methods and their environmental effects.

Integrate Americans with Disabilities Act (ADA) regulations.

Investigate local, federal, and state regulations and geographic and cultural influences regarding waste management.

Apply security procedures.

Apply safety and security procedures as required by Hazard Analysis and Critical Control Point (HACCP), Occupational Safety and Health Administrations (OSHA), and other agencies.

Apply procedures for control of infection and infectious materials.

Analyze the effects of textiles, fashion, and apparel industries on local, state, national, and global economies.

Analyze ethical considerations for merchandising textiles, fashion, and apparel.

Critique a variety of methods for promoting textiles, fashion and apparel to diverse populations.

Apply research methods, including forecasting techniques, for marketing textiles, fashion, and apparel.

Examine legislation, regulations, and public policy that affect residential and commercial interior design as well as the housing and furnishings industries.

Create solutions to address customer concerns.

Apply environmental services standards and procedures in residential and commercial settings.

Operate cleaning equipment and tools.

Perform facilities maintenance based on established standards and procedures.

Analyze energy efficient methods and practices in a variety of geographic and cultural settings.

Demonstrate quality customer service which exceeds customer expectations in diverse settings.

Conduct orientation, regular training and education, and on the job training/retraining, considering employee diversity.

Apply accounting principles in planning, forecasting, and recording profit and loss.

Develop a marketing plan for a business or department.

Content Standard Analyze the value of interior, fashion, and apparel design to individuals, families, and society including the financial benefits and the impact of housing, interior design, and apparel careers on individual/family, local, state, national, and global economies.

Content Standard Evaluate housing and design concepts and theories, including sustainability and universal design, in relation to available resources and options.

Apply appropriate terminology for identifying, comparing, and analyzing the most common generic textile fibers and fabrics.

Evaluate fibers and fabrics for sustainability factors.

Analyze product information, including but not limited to floor coverings, wall coverings, textiles, window treatments, furniture, lighting fixtures, kitchen and bath fixtures and equipment.

Evaluate manufacturers, products, and materials considering building codes and regulations, environmental protection, care and maintenance, and safety issues.

Demonstrate measuring, estimating, ordering, purchasing, pricing, and repurposing skills.

Demonstrate design processes such as determining the scope of the project, programming, research, concept development, schematic design, design drawing, and design development and presentation.

Use appropriate industry products and materials for cleaning, pressing, and finishing textiles, fashion, and apparel.

Analyze current technology, trends, and innovations that facilitate design and production of textiles, fashion, and apparel.

Demonstrate basic skills for production, alteration, repair and recycling of textiles, fashion, and apparel.

Content Standard Demonstrate skills needed to produce, alter, or repair textiles, fashion, and apparel.

Apply procedures for the selection of textiles, chemicals, and equipment in the laundering process.

Apply industry regulations to maintaining quality in laundry/linen systems.

Competencies

Apply consumer skills to decisions about housing, utilities, and furnishings.

Assess client's community, family, and financial resources needed to achieve housing and interior design goals.

Critique design plans to address client's needs, goals and resources.

Justify design solutions relative to client needs, including diversity and cultural needs, and the design process.

Content Standard Evaluate client's needs, goals, and resources in creating design plans for housing and residential and commercial interiors.

Select appropriate studio tools.

Prepare sketches, elevations, perspectives, and renderings using appropriate media.

Utilize a variety of presentation media including drawings, photography, video, computer, and software for client presentations.

Content Standard Apply design knowledge, skills, processes, and theories and oral, written, and visual presentation skills to communicate design ideas.

Analyze professional, ethical, legal, and safety issues for human services employees.

Evaluate licensing laws and regulations that affect service providers and their participants.

Analyze harmful, fraudulent, unethical, and deceptive human services practices.

Evaluate rules, regulations, legal and work site policies that affect employer, employee, personal, and family rights and responsibilities.

Analyze personal, social, emotional, economic, vocational, educational, and recreational issues of individuals and family conditions that influence their well-being.

Apply consumer skills to acquire and maintain transportation that meets the needs of individuals and family members.

Illustrate coping or adjustment strategies and stress management practices for the participant, a caregiver, and family members.

Identify strategies that help participants make informed choices, access resources and support, follow through on responsibilities, and take appropriate risks.

Employ food service management safety/sanitation program procedures, including CPR and first aid.

Demonstrate safe food handling and preparation techniques that prevent cross contamination from potentially hazardous foods and food groups.

Build menus to customer/ client preferences.

Analyze new products utilizing most current guidelines and innovations in technology.

Implement procedures that provide cost effective products.

Establish par levels for the purchase of supplies based on an organization's needs.

Utilize Food Code Points of time, temperature, date markings, cross contamination, hand washing, and personal hygiene as criteria for safe food preparation.

Explain the properties of elements, compounds, and mixtures in foods and food products. IA FCS Food 11.11.1

Analyze the effects of thermodynamics on chemical reactions in foods and food products.

Analyze the impact of food presentation methods and techniques on nutrient value, safety and sanitation, and consumer appeal of food and products.

Explain the importance of safety, security, and environmental issues related to the hospitality, tourism, and recreation industries.

Evaluate evacuation plans and emergency procedures.

Demonstrate management and conservation of resources for energy efficiency and protection of the environment.

Demonstrate accounting practices and financial transactions.

Apply facility management, maintenance, and service skills to hospitality and lodging operations.

Apply time and work management skills to facility service tasks.

Analyze travel arrangements using computerized systems.

Prepare event materials for distribution.

Demonstrate skills related to promoting and publicizing events.

Manage programs and events for specific age groups or diverse populations.

Promote wellness initiatives through recreation and leisure programs and events.

Evaluate overall effectiveness of specific events.

Describe tourism related organizations and agencies and their impact on hospitality, lodging, travel, and recreation operations.

Maintain tools and equipment following safety procedures and OSHA requirements.

Analyze nutrient requirements across the life span addressing the diversity of people, culture, and religions.

Analyze nutritional data.

Assess the influence of cultural, socioeconomic and psychological factors on food and nutrition and behavior.

Analyze recipe/formula proportions, ingredients, and modifications for food production.

Content Standard Evaluate nutrition principles, food plans, preparation techniques and specialized dietary plans.

Use computer-based menu systems to develop and modify menus.

Apply menu-planning principles to develop and modify menus.

Analyze food, equipment, and supplies needed for menu production.

Develop a variety of menu layouts, themes, and design styles.

Record performance of menu items to analyze sales and determine menu revisions.

Prepare breakfast meats, eggs, cereals, and batter products using safe handling and professional preparation techniques.

Demonstrate professional plating, garnishing, and food presentation techniques.

Demonstrate cooking methods that increase nutritional value, lower calorie and fat content, and utilize herbs and spices to enhance flavor.

Demonstrate professional skill for a variety of cooking methods including roasting, broiling, smoking, grilling, sautéing, pan frying, deep frying, braising, stewing, poaching, steaming, and baking using professional equipment and current technologies.

Prepare various meats, seafood, and poultry using safe handling and professional preparation techniques.

Prepare various stocks, soups, and sauces using safe handling and professional preparation techniques.

Prepare various salads, dressings, marinades, and spices using safe handling and professional preparation techniques.

Prepare sandwiches, canapes and appetizers using safe handling and professional preparation techniques.

Apply principles of inventory management, labor cost and control techniques, production planning and control, sustainability, and facilities management to planning and front and back of the house operations.

Practice inventory procedures including first in/first out concept, date marking, and specific record-keeping.

Examine the areas of risk management and legal liability within the food service industry.

Apply human resource policies including rules, regulations, laws, hiring, compensation, overtime, discrimination, and harassment.

Apply the procedures involved in staff planning, recruiting, interviewing, selecting, scheduling, performance reviewing, and terminating of employees.

Implement marketing plans for food service operations.

Demonstrate quality service techniques and procedures that meet industry standards in the food service industry.

Analyze the relationship between employee attitude and skills and customer satisfaction.

Design instruction on nutrition to promote wellness and disease prevention.

Prepare food for presentation and assessment.

Implement procedures that affect quality product performance and sustainability.

Conduct testing for safety of food products, utilizing available technology.

Students will examine how engineering and technology helps improve, manage and control natural and engineered environments.

Illustrate the purpose and impact of engineering and technology on society and the environment

Apply the universal systems model when studying areas of applied sciences, technology engineering and manufacturing.

Students will investigate the evolution of engineering, technology and trade and industry on products, structures and systems.

Analyze technological advancements throughout time periods in history.

Investigate inventions and innovations of products, processes, materials and tools.

Evaluate how technology inventions and innovations have impacted (positive/negative) the society and the environment.

Students apply safety practices in the lab and on worksites.

Demonstrate safe practices and procedures with tools and equipment.

Demonstrate appropriate use of personal protective equipment.

Demonstrate safety concerns according to local policies and procedures.

Analyze hazardous materials procedures and OSHA.

Students apply and adapt appropriate workplace behaviors and characteristics to prepare for careers.

Analyze education and skill requirements for engineering and technology and related professions.

Report the outlook, demand, and projected wages for engineering, technology and trade and industry careers.

Research, analyze and use data for work assignments.

Exhibit a responsible work ethic.

Demonstrate accepted standards for ethical behavior.

Establish a personal career goal and develop objectives for achieving the goal.

Create a continuing education plan that identifies further education and training options.

Prepare for exams leading to certifications recognized by business and industry.

Evaluate resources that keep workers current in the career field.

Students understand the planning and layout operations used in machine tool and materials forming processes.

Interpret scaled machine tool and materials forming prints; gather design and materials information; perform calculations and use the detail to plan, lay out and produce parts or finished products that meet applicable standards.

Understand the design parameters across machine tool and materials forming organizational levels.

Use current information technology ideation and design process systems in the manufacturing of machined and formed parts and products.

Students understand the operation and functions of machine tools in production and prototype work.

Use various forming tools and equipment, such as rolls, brakes, dies and presses, to manufacture parts and products.

Select appropriate tools, processes and equipment to successfully produce formed parts or products.

Students understand how a manufacturing company is organized and the elements of a machining and forming production management system.

Understand corporate structures that affect machining and forming production.

Understand that a machining and forming production management system includes planning, engineering, organizing and controlling resources and manufacturing processes.

Know how scheduling, quality control, accident prevention and inventory control are used efficiently and appropriately in a machining and forming production management system.

Students understand how materials can be processed through the use of machine tools, such as milling, drilling, turning and shaping machines and forming equipment, such as dies, presses and rolls.

Understand the qualities of various raw and industrial materials and how these qualities affect the ability of the materials to be processed in the manufacturing of machined and formed parts and products.

Use machine tools, such as machine lathes, milling machines, drilling machines, power hacksaws and band saws and forming equipment, such as presses, brakes, ironworkers and stake benches, to cut, shape, combine and form manufactured parts or use various methods for the assembly of machined and formed parts and products in manufacturing, such as thread cutting and bonding agents.

Students understand various types of machine and forming assembly processes, such as flow, pressure, cold and adhesive bonding and mechanical fasteners.

Select and use the tools, such as taps and dies, wrenches and spot welders, and the assembly process appropriate to the design criteria of a specific machined and formed product.

Students understand finishing processes and the differences between various types of finishing materials used in the manufacturing of machined and formed parts and products.

Understand and use processes such as dipping, plating, spraying and flow coating to finish machined and formed materials.

Select and use appropriate machined- and formed-part finishing processes, such as coating, plating and anodizing to meet specific product design criteria.

Students understand the purposes and processes of inspection and quality control in machining and forming manufacturing processes.

Know the reasons for inspection and quality control in the manufacture of machined and formed parts.

Know how to perform a continuous online quality control inspection of machined and formed parts.

Know how to troubleshoot performance problems of machining and forming systems.

Students understand various machining and forming manufacturing systems that require standard hand and machine tools.

Understand the characteristics of various machining and forming systems used in conventional manufacturing industries, such as open dies, smith forging, blow molding, stamping, drawing, shearing, chip removal, milling, turning and electrical discharge systems.

Select and use appropriate machining and forming tools, equipment and inspection devices to manufacture parts or products.

Students understand various machining and forming automated manufacturing systems, tool design, design for manufacturing, flexible manufacturing systems and materials resource planning.

Understand materials and processes in relation to machining and forming manufacturing systems.

Understand the processes involved in the following machining and forming manufacturing systems: “just in time,” tool design, design for manufacturing, flexible manufacturing systems and materials resource planning.

Use computers to design and produce machined and formed products, write numerical control programs and control robots.

Students understand various machining and forming manufacturing systems that require standard hand and machine tools.

Manufacture parts or products from industrial materials by using machining and forming systems, such as electrical discharge, laser cutting, chemical machining and chemical bonding processes.

Understand the importance of maintaining documentation for machining and forming systems.

Students understand the operation and functions of machine tools in production and prototype work.

Use various machine tools, such as lathes, mills, drills and saws, to produce parts and products.

Select appropriate machining processes and equipment to produce prototypes or production parts or products.

Students understand the planning and layout operations used in machine tool and materials forming processes.

Interpret scaled machine tool and materials forming prints; gather design and materials information; perform calculations; and use the detail to plan, lay out, and produce parts or finished products that meet applicable standards.

Understand the design parameters across machine tool and materials forming organizational levels.

Use current information technology ideation and design process systems in the manufacturing of machined and formed parts and products.

Students understand industrial forming processes and their application to specific types of materials.

Use various forming tools and equipment, such as rolls, brakes, dies and presses to manufacture parts and products.

Select appropriate tools, processes and equipment to successfully produce formed parts or products.

Students understand how materials can be processed through the use of machine tools, such as milling, drilling, turning and shaping machines and forming equipment, such as dies, presses and rolls.

Understand the qualities of various raw and industrial materials and how these qualities affect the ability of the materials to be processed in the manufacturing of machined and formed parts and products.

Use machine tools, such as machine lathes, milling machines, drilling machines, power hacksaws and band saws and forming equipment, such as presses, brakes, ironworkers and stake benches, to cut, shape, combine and form manufactured parts or products that meet the standards of the National Institute for Metalworking Skills, the Manufacturing Skill Standards Council or similar standards.

Students understand various types of machine and forming assembly processes, such as flow, pressure, cold and adhesive bonding and mechanical fasteners.

Use various methods for the assembly of machined and formed parts and products in manufacturing, such as thread cutting and bonding agents.

Select and use the tools, such as taps and dies, wrenches and spot welders and the assembly process appropriate to the design criteria of a specific machined and formed product.

Students understand finishing processes and the differences between various types of finishing materials used in the manufacturing of machined and formed parts and products.

Understand and use processes such as dipping, plating, spraying and flow coating to finish machined and formed materials.

Select and use appropriate machined- and formed-part finishing processes, such as coating, plating and anodizing, to meet specific product design criteria.

Students understand the purposes and processes of inspection and quality control in machining and forming manufacturing processes.

Know the reasons for inspection and quality control in the manufacture of machined and formed parts.

Know how to perform a continuous online quality control inspection of machined and formed parts.

Know how to troubleshoot performance problems of machining and forming systems.

Students understand various machining and forming manufacturing systems that require standard hand and machine tools.

Understand the characteristics of various machining and forming systems used in conventional manufacturing industries, such as open dies, smith forging, blow molding, stamping, drawing, shearing, chip removal, milling, turning and electrical discharge systems.

Select and use appropriate machining and forming tools, equipment and inspection devices to manufacture parts or products.

Students understand various machining and forming automated manufacturing systems, tool design, design for manufacturing, flexible manufacturing systems and materials resource planning.

Understand materials and processes in relation to machining and forming manufacturing systems.

Understand the processes involved in the following machining and forming manufacturing systems: “just in time,” tool design, design for manufacturing, flexible manufacturing systems and materials resource planning.

Use computers to design and produce machined and formed products, write numerical control programs and control robots.

Students understand the development of emerging machining and forming technology systems.

Manufacture parts or products from industrial materials by using machining and forming systems, such as electrical discharge, laser cutting, chemical machining and chemical bonding processes.

Understand the importance of maintaining documentation for machining and forming systems.

Students understand the operation and functions of machine tools in production and prototype work.

Use various machine tools, such as lathes, mills, drills and saws, to produce parts and products

Select appropriate machining processes and equipment to produce prototypes or production parts or products.

Students understand the planning and layout operations used in welding processes.

Interpret scaled welding prints; gather design and materials information; perform calculations; and use the detail to plan, lay out and produce parts or finished products.

Understand the design parameters across welding-process organizational levels.

Use current information technology ideation and design process systems in the manufacturing of welded parts and products.

Students understand how materials can be processed through the use of welding tools and equipment.

Understand the qualities of various raw and industrial materials and how these qualities affect the ability of the materials to be processed to produce useful and value-added welded parts and products.

Use welding tools and equipment, such as MIG, TIG, arc, forge and furnace, to combine or join manufactured parts and products, resulting in a finished product that meets industry standards.

Students understand various types of welding assembly processes.

Bond industrial materials by using adhesive and cohesive processes, such as flow, pressure, cold and fusion bonding.

Understand the processes used for finishing welded materials.

Use welding tools, such as MIG, TIG, arc, forge, and furnace, and the equipment and assembly processes appropriate to the design criteria of a specific product to result in a finished product that meets industry standards.

Students understand finishing processes and the differences between various types of finishing materials used in the manufacture of welded parts and products.

Know the steps to be taken and the choices to be made in finishing welded materials.

Understand how to select an appropriate finishing process to meet the design criteria of a specific welded product.

Students understand the purposes and processes of inspection and quality control in welding manufacturing processes.

Know the reasons for inspection and quality control in the manufacturing of welded parts.

Perform quality control inspections of welded parts.

Know how to troubleshoot performance problems of welding systems.

Students understand various welding systems that require standard hand and machine tools.

Understand the various welding systems used in conventional manufacturing industries in order to select and use appropriate tools, equipment and inspection devices.

Select and use appropriate welding tools, equipment and inspection devices to manufacture parts or products.

Students understand various automated welding systems, welding design for manufacturing, flexible manufacturing systems and materials resource planning.

Understand materials and processes in relation to welding systems.

Understand welding processes involved in the following manufacturing systems: “just in time,” design for manufacturing, flexible manufacturing systems and materials resource planning.

Use computers to design and produce welded products, write numerical control programs and control robots.

Understand the ways in which emerging welding systems may be integrated into current manufacturing processes.

Understand the importance of maintaining documentation for welding systems.

Students understand various joining or combining processes, including welding processes used in manufacturing, maintenance and repair.

Know various welding processes used to complete a fabrication, an assembly or a repair.

Complete a fabrication, an assembly or a repair by using appropriate techniques and processes.

Students understand how a manufacturing company is organized and the elements of welding production management.

Understand corporate structures that affect welding production.

Understand that a welding production management system includes planning, engineering, organizing and controlling resources and manufacturing processes.

Know how scheduling, quality control, accident prevention and inventory control are used efficiently and appropriately in a welding production management system.