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High School CTE Idaho Standards

6600 standards - Idaho standards

These are the official High School CTE Idaho standards — the exact codes and student expectations high school teachers are required to teach and Idaho state test assesses. Browse every standard below, then generate a print-ready, standards-aligned worksheet, lesson plan, exit ticket, or assessment for any of them in seconds.

Administrative Services (2014)

1.0

Use Standard Office Software Applications

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1.1

Demonstrate Proficiency in Word Processing

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1.1.1

Use a template to create a business document.

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1.1.2

Create tables, charts, and graphs to depict information.

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1.1.3

Demonstrate appropriate formatting and design to create business documents (i.e., letters, emails, memos, reports, and proposals).

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1.1.4

Demonstrate competency in keyboarding and 10‐key.

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1.1.5

Draft, edit, and revise written work.

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1.1.6

Create various desktop publications (e.g., newsletters, certificates, brochures, and flyers).

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1.1.7

Use data to create mail merging with other software applications.

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1.2

Demonstrate Proficiency in Spreadsheet Applications

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1.2.1

Generate formulas and use functions to solve a problem.

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1.2.2

Use formatting and editing to create a spreadsheet.

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1.2.3

Create tables, charts, and graphs to depict information.

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1.2.4

Demonstrate sorting and filtering data.

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1.2.5

Export data to other software applications.

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1.2.6

Import data to create spreadsheets.

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1.2.7

Implement security measures for spreadsheet protection.

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1.3

Demonstrate Proficiency in Database Applications

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1.3.1

Use data to create tables.

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1.3.2

Create forms to collect and enter data.

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1.3.3

Formulate reports utilizing data queries to convey meaningful information.

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1.3.4

Use filters to answer inquiries and create final reports.

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1.3.5

Edit and revise collected data.

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1.4

Demonstrate Proficiency in Presentation Software

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1.4.1

Use a template to create a presentation.

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1.4.2

Demonstrate appropriate formatting and design of business presentations.

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1.4.3

Edit and revise presentation content consistent with professional standards.

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1.4.4

Customize presentations (e.g., animations, transitions, hidden slides, sound files).

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1.4.5

Capture and insert graphics, audio, and video appropriate to the presentation.

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1.4.6

Manage presentations (e.g., use rehearsed timings, screen navigation tools, pen, highlighter).

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1.5

Demonstrate Proficiency in Technology Media

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1.5.1

Evaluate Internet research sites for credibility and reliability.

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1.5.2

Manage an electronic file storage system.

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1.5.3

Recognize the potential risks associated with information management.

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1.5.4

Identify and apply information security practices (e.g., password security, login, logout).

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1.5.5

Practice safe, legal, and responsible use of technology in the workplace.

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1.5.6

Demonstrate effective and appropriate use of social media.

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2.0

Understand Accounting Functions

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2.1

Perform Accounting Procedures

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2.1.1

Balance cash and receipts.

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2.1.10

Manage budget allocation.

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2.1.2

Balance bank statements with checkbook.

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2.1.3

Maintain accounting records (e.g., AP, AR, payroll, cost, tax).

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2.1.4

Process invoices for payment.

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2.1.5

Prepare bank deposits.

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2.1.6

Prepare purchase requisitions.

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2.1.7

Complete travel vouchers.

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2.1.8

Document and process receipt of payment.

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2.1.9

Explain the nature of accounts payable and accounts receivable.

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3.0

Understand Legal and Ethical Issues that Impact Business

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3.1

Understand Legal Issues in Business

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3.1.1

Describe various fraudulent business activities.

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3.1.2

Explain legal issues associated with information management.

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3.1.3

Describe methods used to protect copyrights, intellectual property, and corporate property.

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3.1.4

Research local, state, and federal regulations impacting business operations.

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3.1.5

Discuss the importance of maintaining records for software licenses.

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3.1.6

Describe employee rights in the workplace.

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3.2

Understand Ethics in Business

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3.2.1

Explain ethical characteristics and traits.

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3.2.2

Discuss business ethics in the office environment.

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3.2.3

Describe the importance of workplace confidentiality.

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3.2.4

Discuss and examine ethical usage of media content.

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4.0

Understand the Importance of Positive Customer Relations

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4.1

Foster Positive Relationships with Customers

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4.1.1

Recognize the importance of and demonstrate how to properly acknowledge customers/clients.

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4.1.2

Identify and address needs of customers/clients.

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4.1.3

Provide helpful, courteous, and knowledgeable service.

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4.1.4

Identify appropriate channels of communication with customers/clients (e.g., phone call, face‐ to‐face, email, Web, social media, technology).

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4.1.5

Identify techniques to seek and use customer/client feedback to improve company services.

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4.1.6

Recognize the relationship between customer/client satisfaction and company success.

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4.2

Resolve Conflicts with/for Customers

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4.2.1

Identify conflict resolution skills to enhance productivity and improve workplace relationships.

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4.2.2

Implement conflict resolution strategies and problem‐solving skills.

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4.2.3

Explain the role of documentation as a component in conflict resolution.

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5.0

Understand Business Communication

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5.1

Demonstrate Written and Oral Communication

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5.1.1

Prepare correspondence (e.g., memo, business letter, electronic mail).

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5.1.2

Proofread for all content, format, and keying errors

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5.1.3

Transcribe notes from written, verbal, and/or recorded formats.

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5.1.4

Prepare agendas and compile materials for meetings.

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5.1.5

Communicate with liaisons outside the company.

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6.0

Understand Business and Office Operations

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6.1

Manage Office Functions for a Business

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6.1.1

Demonstrate management of office projects and meeting deadlines.

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6.1.2

Explain purchasing, shipping, and receiving procedures.

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6.1.3

Make travel arrangements for business purposes.

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6.1.4

Plan and organize a meeting.

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6.1.5

Describe the function of facilities management.

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6.1.6

Plan organization/department activities.

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6.1.7

Create and maintain electronic office calendars, tasks, appointments, resources.

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6.2

Understand Mail/Shipping Processes

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6.2.1

Process incoming and outgoing mail.

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6.2.2

Identify special mail services through USPS (e.g., certified, registered, return receipt).

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6.2.3

Identify mail/shipping couriers (e.g., FEDEX, UPS, DHL).

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6.3

Understand Telephone Techniques and Etiquette

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6.3.1

Identify techniques for answering, screening, and placing calls.

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6.3.2

Identify techniques for placing callers on hold, transferring calls, and taking/leaving messages.

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6.3.3

Locate telephone numbers and contact information.

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6.4

Understand File/Records Management

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6.4.1

Identify types of filing supplies, procedures, and systems.

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6.4.2

File office information manually and electronically.

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6.4.3

Retrieve information from files.

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6.4.4

List the phases of a record life cycle.

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6.5

Understand How Businesses are Organized

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6.5.1

Describe the differences between the various types of business ownership.

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6.5.2

Describe the hierarchy of a business organization and the roles of key officers.

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6.5.3

Compare and contrast various types of management styles.

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6.6

Understand Proper Use of Office Tools and Equipment

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6.6.1

Identify when to use facsimile versus scanned documents.

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6.6.2

Discuss copy machine usage and maintenance.

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6.6.3

Operate 10‐Key calculator

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6.6.4

Set up and use audio visual equipment.

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6.6.5

Explain the use of multi‐line phones and conference calls.

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6.6.6

Describe web‐based and video conferencing.

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6.6.7

Discuss technology device trends as applied to business environments.

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6.7

Investigate Careers in Administrative Services

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6.7.1

Research various careers related to administrative services and office management.

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6.7.2

Compare personal traits, likes, and dislikes with characteristics typical in administrative services careers.

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6.7.3

Explain the role and responsibilities of administrative assistants.

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Administrative Services (2024)

1.0

PROFESSIONAL ORGANIZATIONS AND LEADERSHIP

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1.1

Student Leadership in Career Technical Student Organizations (CTSO) and Professional Associations

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1.1.1

Explore the role of professional organizations and/or associations in the administrative services industry.

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1.1.2

Define the value, role, and opportunities provided through career technical student organizations.

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1.1.3

Engage in career exploration and leadership development.

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2.0

CAREER EXPLORATION

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2.1

Careers in Administrative Services

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2.1.1

Research careers (e.g., front desk, C-suite, assistant, office manager) related to administrative services and office management.

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2.1.2

Identify educational requirements, available certifications, professional organizations, and compensation ranges related to an administrative services career pathway.

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2.1.3

Describe the role and responsibilities of administrative services professionals.

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3.0

CONTENT STANDARD 3.0: MICROSOFT OFFICE SOFTWARE APPLICATIONS

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3.1

Microsoft Word

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3.1.1

Create a business document (e.g., resumé) from a template.

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3.1.2

Create a table, chart, and graph from the same data set.

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3.1.3

Format business documents (e.g., letters, emails, memos, reports, proposals), adhering to standard business communication principles.

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3.1.4

Enter data using a variety of input devices.

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3.1.5

Draft, edit, and revise written work.

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3.1.6

Create desktop publications (e.g., newsletters, certificates, brochures, and flyers).

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3.1.7

Create mail merging through Microsoft software applications.

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3.1.8

Manage files, backups, and file sharing, using Cloud-based services.

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3.2

Microsoft Excel

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3.2.1

Generate formulas using functions to solve a problem.

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3.2.2

Create a spreadsheet using formatting and editing.

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3.2.3

Create tables, charts, and graphs to depict information.

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3.2.4

Sort and filter spreadsheet data.

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3.2.5

Export data to various software applications.

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3.2.6

Import data to create spreadsheets.

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3.2.7

Implement security measures for spreadsheet protection.

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3.3

Microsoft PowerPoint

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3.3.1

Create a presentation from a template and theme.

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3.3.2

Describe formatting and design goals for business presentations.

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3.3.3

Revise presentation content, formatting, and design, consistent with professional standards.

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3.3.4

Customize presentations (e.g., animations, transitions, hidden slides, audio files, speaker notes).

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3.3.5

Import graphics, audio, and video content into a presentation.

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3.3.6

Manage presentation, using other common software tools (e.g., rehearse timings, screen navigation tools, pen, highlighter, spell checker).

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3.4

Media Technologies

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3.4.1

Evaluate Internet research sites for credibility and reliability.

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3.4.2

Manage an electronic media file storage system, applying file management techniques, including through The Cloud.

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3.4.3

Recognize the potential risks associated with information management.

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3.4.4

Apply information security practices (e.g., password security, login, logout).

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3.4.5

Describe safe, legal, and responsible use of technology in the workplace, including use of social media.

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3.4.6

Describe trends in Cloud-based applications, file sharing, and the use of artificial intelligence in administrative services.

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3.4.7

Identify security threats (e.g., phishing, fraudulent links and attachments, robocalls, spam emails, texts).

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4.0

ACCOUNTING FUNCTIONS

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4.1

Accounting Procedures

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4.1.1

Balance cash and receipts.

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4.1.10

Complete procedures and authorization for travel, travel vouchers, and accommodations purchases.

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4.1.2

Balance bank statements.

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4.1.3

Maintain accounting records (e.g., accounts payable, accounts receivable, payroll, cost, tax, accounting or spreadsheet software).

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4.1.4

Process invoices for payment.

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4.1.5

Document and process receipt of payment.

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4.1.6

Describe the nature of accounts payable and accounts receivable.

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4.1.7

Manage budget allocations.

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4.1.8

Prepare bank deposits.

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4.1.9

Prepare purchase requisitions.

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5.0

LEGAL AND ETHICAL ISSUES

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5.1

Legal Issues Affecting Business

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5.1.1

Describe fraudulent business activities.

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5.1.2

Describe legal issues associated with misuse of information management.

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5.1.3

Describe methods used to protect copyright, intellectual property, and corporate property.

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5.1.4

Define the elements of a valid contract.

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5.1.5

Describe local, state, and federal regulations impacting business operations.

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5.1.6

Describe the importance of maintaining records for software licenses.

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5.1.7

Describe employee rights in the workplace, including the responsibility to report violations.

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5.2

Ethics Affecting Business

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5.2.1

Describe the value of ethics and ethical guidelines in the workplace.

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5.2.2

Describe the importance of workplace confidentiality.

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5.2.3

Describe the ethical usage of media content.

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6.0

BUSINESS COMMUNICATION

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6.1

Written and Oral Communication

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6.1.1

Prepare correspondence (e.g., memo, business letter, electronic mail).

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6.1.2

Edit Adobe PDF documents to include electronic signatures.

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6.1.3

Proofread content, format, grammar, and keying errors.

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6.1.4

Transcribe notes from written, verbal, and recorded formats.

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6.1.5

Prepare agendas, minutes, and materials for meetings.

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6.1.6

Communicate with liaisons outside the company (e.g., professional email, etiquette).

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6.1.7

Deliver presentations.

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6.2

Telephone and Other Communication Device Techniques and Etiquette

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6.2.1

Identify techniques for professionally answering, screening, and placing calls.

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6.2.2

Identify techniques for placing callers on hold, transferring calls, and taking/leaving messages.

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6.2.3

Describe techniques for locating telephone numbers and contact information.

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6.2.4

Demonstrate video conferencing etiquette.

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6.3

Positive Customer Service and Customer Relations

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6.3.1

Describe the importance of acknowledging customers/clients.

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6.3.2

Identify the needs of customers/clients.

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6.3.3

Provide helpful, courteous, and knowledgeable service.

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6.3.4

Identify appropriate channels of communication with customers/clients (e.g., phone call, face‐to‐face, email, Web, social media, other technologies).

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6.3.5

Identify techniques to seek and use customer/client feedback to improve company services.

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6.3.6

Describe the relationship between customer/client satisfaction and company success.

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6.4

Conflict Resolution

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6.4.1

Identify conflict-resolution techniques to enhance productivity and improve workplace relationships.

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6.4.2

Implement conflict-resolution strategies and problem‐solving skills.

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6.4.3

Describe the role of documentation as a component of professional conflict resolution.

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7.0

BUSINESS AND OFFICE OPERATIONS

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7.1

Office Functions

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7.1.1

Describe the importance of time management and meeting deadlines.

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7.1.2

Describe common purchasing, shipping, and receiving procedures.

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7.1.3

Research options for travel and accommodations (e.g., flight, hotel) for business purposes.

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7.1.4

Plan a meeting.

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7.1.5

Describe the function of facilities management.

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7.1.6

Plan organization/department activities (e.g., team building, life events).

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7.1.7

Maintain electronic office calendars, tasks, appointments, allocating necessary resources (e.g., reserving rooms, room preparation, technology, equipment).

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7.1.8

Describe the importance of working as a calendar delegate.

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7.1.9

Describe office hazards and safety protocols.

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7.2

Mail/Shipping Processes

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7.2.1

Process incoming and outgoing mail, including interoffice mail.

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7.2.2

Identify special mail services (e.g., certified, registered, return receipt) available through the United States Post Office (USPS).

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7.2.3

Identify common mail/shipping couriers (e.g., FedEx, UPS, DHL) and reasons businesses use them.

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7.3

File/Records Management

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7.3.1

File office information manually and electronically.

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7.3.2

Describe ARMA filing rules.

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7.3.3

List the life cycle phases for records.

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7.4

Business Organization

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7.4.1

Compare the types of business ownership (e.g., sole proprietorship, partnership, corporation).

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7.4.2

Identify common departments (e.g., human resources, sales/marketing, customer relations, management, executive leadership, board of directors) and their business functions.

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7.4.3

Describe the importance of chain of command, business organization models, and organizational charts.

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7.4.4

Compare leadership styles (e.g., autocratic, democratic, laissez-faire, transformational).

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7.5

Office Tools and Equipment

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7.5.1

Identify when to use facsimile versus scanned documents.

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7.5.2

Describe copy machine usage and maintenance.

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7.5.3

Improve 10‐key calculator proficiency.

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7.5.4

Set up audio/visual equipment.

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7.5.5

Describe the use of multi‐line phones and conference calls.

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7.5.6

Set up web‐based and video conferencing.

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7.5.7

Describe technology device trends as applied to business environments.

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Agribusiness (2015)

1.0

AGRICULTURE FUNDAMENTALS

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1.1

Plant Science

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1.1.1

Identify plant vegetative and reproductive structures.

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1.1.2

Understand basic principles, processes and functions of plant growth and reproduction, including photosynthesis, respiration, transpiration, vegetative growth and reproductive growth, fertilization and fruit formation.

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1.1.3

Understand how the environment influences plant growth and crop yields, and ways to modify the environment to improve plant quality and yield.

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1.1.4

Understand and appreciate the importance of agronomic crop plants to global society. Obtain, evaluate, and apply scholarly information to solve problems related to plant growth, crop production, and natural resource management.

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1.1.5

Appreciate the breadth and depth of professional opportunities in plant science.

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1.2

Animal Science

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1.2.1

Identify types and breeds of various livestock species.

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1.2.10

Identify livestock markets and distribution.

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1.2.2

Describe anatomy and physiology of livestock specifically relating to reproduction, digestion and absorption of nutrients, and endocrine function.

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1.2.3

Explain grading and judging of livestock and develop a basic system for selecting superior animals.

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1.2.4

Maintain animal health and sanitation, animal welfare, housing, disease prevention, and care.

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1.2.5

Explain breeding and genetics of livestock.

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1.2.6

Describe feeds and feeding of livestock and identify essential nutrients and the feed sources that provide them.

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1.2.7

Understand the food and fiber contributions of animals, including milk, meat, eggs, wool.

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1.2.8

Understand and participate in processing animal foods.

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1.2.9

Describe handling and shipment of livestock.

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10.0

LEADERSHIP TRAINING THROUGH AGRICULTURAL EDUCATION

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10.1

Effective Leadership and Leadership Training Participation

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10.1.1

Expand leadership experience by participating in a chapter activity.

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10.1.2

Participate in a career development event at a local or higher level.

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10.1.3

Exhibit leadership skills by demonstrating proper parliamentary procedure.

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10.1.4

Participate in a speech or presentation activity.

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10.2

School and Community Awareness

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10.2.1

Participate in a school improvement or community development project.

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11.0

SUPERVISED AGRICULTURAL EXPERIENCE (SAE)

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11.1

Maintain a Supervised Agricultural Experience

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11.1.1

Accurately maintain SAE record books.

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11.1.2

Investigate the proficiency award areas related to SAE program area.

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11.1.3

Research organizations that support your SAE.

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11.1.4

Actively pursue necessary steps to receive higher degrees in FFA.

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2.0

EXPLORE AGRICULTURE ECONOMIC PRINCIPLES

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2.1

Basic Economic Factors that Affect Agriculture Business Management Decisions

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2.1.1

Apply the law of supply and demand and evaluate its effect on price determination.

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2.1.2

Distinguish main characteristics of competition.

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2.1.3

Compare and contrast the economies of scale.

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2.1.4

Analyze factors that influence price cycles.

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2.2

Basic Economic Principles as They Relate to Agriculture Businesses and Agriculture

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2.2.1

Compare and contrast economic systems.

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2.2.2

Compare and contrast complementary, competitive and substitute products.

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2.2.3

Differentiate between diversification and specialization.

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2.3

Economic Decision‐Making Tools to Increase Profitability

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2.3.1

Distinguish between fixed and variable cost.

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2.3.2

Summarize break‐even costs.

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2.3.3

Distinguish between marginal cost and marginal revenue.

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2.3.4

Describe the four factors of production affecting agricultural production and agribusiness management decisions (land, labor, capital, and management).

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2.3.5

Determine the profit maximizing level of production.

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2.3.6

Describe the law of diminishing returns and how it relates to costs, production, and return on investments.

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3.0

EXPLORE BUSINESS PLANNING AND ENTREPRENEURSHIP

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3.1

Explore Entrepreneurship Opportunities

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3.1.1

Evaluate the characteristics of a successful entrepreneur.

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3.1.2

Identify the costs and benefits of entrepreneurship.

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3.1.3

Research venture start‐up requirements and risks.

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3.1.4

Describe the characteristics of a good manager.

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3.1.5

Compare and contrast the different types of ownership structures, including sole proprietorship, partnership, limited liability company, and corporation.

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3.1.6

Analyze the characteristics of cooperatives.

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3.2

Design a Business Plan

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3.2.1

Compile resources useful to entrepreneurs during concept development.

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3.2.2

Develop a plan including time investment, financial investment and capital investment needs.

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3.2.3

Evaluate financial feasibility of a business plan.

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3.2.4

Discuss the return on investment (ROI).

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4.0

EXPLORE AGRICULTURE BUSINESS FINANCIAL CONCEPTS AND RECORD KEEPING SYSTEMS

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4.1

Accounting Fundamentals for Fiscal Management

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4.1.1

Compare cash and accrual basis accounting systems.

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4.1.2

Determine current versus non‐current and intermediate liabilities and assets.

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4.1.3

Determine the proper depreciation for inventory items.

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4.1.4

Determine fixed and variable costs for an agricultural enterprise.

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4.1.5

Identify and apply financial ratios, including solvency, liquidity, and profitability.

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4.2

Analyze Financial Statements

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4.2.1

Differentiate between balance sheets, income statements, and cash flow statements.

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4.2.2

Create a balance sheet for an agriculture enterprise.

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4.2.3

Create an income statement for an agriculture enterprise.

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4.2.4

Create a cash flow statement for an agriculture enterprise.

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4.2.5

Generate a cost‐benefit analysis for an agriculture enterprise.

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4.3

Agricultural Budgets

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4.3.1

Explain the basic principles of budgeting.

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4.3.2

Contrast the uses of enterprise, partial, and whole farm budgets.

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4.3.3

Evaluate business performance in relation to budget projection.

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4.3.4

Create and analyze a partial budget.

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4.4

Tax Management Strategies

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4.4.1

Describe the purpose and importance of tax planning.

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4.4.2

Discuss how different business ownership types are taxed.

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4.4.3

Discuss how different business ownership types are taxed.

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4.4.4

Discuss different depreciation methods on tax liability.

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4.4.5

Discuss appropriate sales tax on an agriculture enterprise.

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5.0

CREDIT, LAW, AND RISK MANAGEMENT IN AGRICULTURE BUSINESS

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5.1

Methods of Financial Risk Management

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5.1.1

Define risk management in agricultural enterprises.

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5.1.10

Compare and contrast leasing and purchasing real property.

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5.1.11

Compare and contrast leasing and purchasing equipment.

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5.1.2

Explain the time value of money (Present & Future value).

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5.1.3

Differentiate between operating and long‐term loans.

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5.1.4

Discuss factors that affect the cost of credit.

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5.1.5

Calculate interest expense for amortized and equal principle loans.

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5.1.6

Investigate the use of collateral in securing credit.

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5.1.7

Compare and contrast available insurances that help reduce risk (life, property, crop, health, and liability).

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5.1.8

Discuss available government programs to reduce financial risk.

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5.1.9

Determine how insurance can reduce financial risk.

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5.2

Marketing in Risk Management

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5.2.1

Discuss how cash markets can influence risk management decisions.

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5.2.2

Research the role of futures in marketing decisions.

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5.2.3

Understand how futures market helps manage risk.

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5.2.4

Discuss how forward contracting can reduce risk.

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5.2.5

Analyze the effects of hedging and speculating of the futures market.

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6.0

LAWS RELATED TO AGRICULTURE AND LAND OWNERS

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6.1

Agricultural Contract Law

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6.1.1

List and define the two types of contracts.

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6.1.2

List the four elements necessary for a contract.

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6.1.3

Select types of contracts which fall under the statute of fraud.

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6.1.4

Identify the situations in which farmers risk nonpayment for their farm commodities.

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6.1.5

Define forward contract.

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6.1.6

Discuss the risk that farmers face when forward contracting if the buyer declares bankruptcy.

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6.2

Property Ownership, Transfer And Leasing

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6.2.1

Discuss cash farm leases, including the definition, two advantages and two disadvantages for the landlord, and two advantages and two disadvantages for the tenant.

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6.2.10

List the methods of acquiring real property ownership.

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6.2.11

Define deed.

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6.2.12

List and define the two major types of deeds.

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6.2.13

List the characteristics of a deed.

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6.2.14

Describe an abstract of title.

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6.2.15

Describe title insurance.

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6.2.16

List two methods of describing real property.

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6.2.17

List the reasons for appraising land and buildings.

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6.2.18

List the factors necessary to determine real property values.

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6.2.19

Describe various rights of ownership (Right‐of‐ways, zoning, mineral, water, conservation easements).

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6.2.2

Discuss crop share farm leases, including the definition, two advantages and two disadvantages for the landlord, and two advantages and two disadvantages for the tenant.

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6.2.3

Define estate planning.

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6.2.4

Define real property and personal property.

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6.2.5

List the reasons for having a will.

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6.2.6

Discuss four components of a will

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6.2.7

Define real property.

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6.2.8

Define estate.

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6.2.9

List and define the two types of real property estates.

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6.3

Common Agricultural Laws

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6.3.1

Match terms related to agricultural law to their correct definitions.

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6.3.10

Discuss how to handle stray animals.

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6.3.11

Describe how to handle and apply chemicals.

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6.3.12

Discuss the concerns of pollution from agricultural business.

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6.3.13

Discuss brand laws in Idaho.

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6.3.14

Discuss animal diseases in Idaho.

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6.3.2

List four sources of law.

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6.3.3

Describe in detail a farmer’s liability by negligence.

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6.3.4

List and describe the three types of farm visitors, their responsibilities and the landowner’s responsibilities concerning injury liability.

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6.3.5

Discuss the Doctrine of Attractive Nuisance.

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6.3.6

List and define the three types of employees and outline employer liabilities for the acts of each.

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6.3.7

List employer responsibilities to employees.

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6.3.8

Discuss fencing laws in Idaho.

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6.3.9

Describe open range.

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7.0

AGRICULTURE MARKETING AND SALES PLANS

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7.1

Investigate the Marketing Process

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7.1.1

Investigate value‐added concepts of marketing.

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7.1.2

Understand the concepts of utility to agricultural commodities.

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7.1.3

Discuss current industry trends in agriculture marketing.

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7.1.4

Differentiate between marketing and sales.

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7.2

Perform a Market and Sales Analysis

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7.2.1

Research the competition’s strength, weakness, opportunities and threats (SWOT) analysis.

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7.2.2

Determine a product/client’s status in current market.

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7.2.3

Describe what motivates a customer to buy.

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7.2.4

Discuss the value of accurate product information.

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7.2.5

Identify sources of product information.

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7.3

Develop a Business Proposition

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7.3.1

Develop a mission statement for an agricultural enterprise or product.

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7.3.2

Determine planning assumptions based on market analysis.

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7.3.3

Differentiate between short and long term goals.

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7.3.4

Create SMART (specific, measurable, attainable, realistic, timely) goals for an agricultural enterprise or product.

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7.3.5

Research potential target markets for an agricultural enterprise or product.

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7.3.6

Develop a mission statement for an agricultural enterprise or product.

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7.4

Investigate Marketing Strategies and Action Plans

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7.4.1

Define positioning in regards to marketing a product to a potential client.

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7.4.2

Describe the importance of the four “P”s (product, price, place, promotion) in marketing.

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7.4.3

Create a positioning statement for an agriculture product/client.

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7.4.4

Differentiate between seasonal pricing, direct pricing, introductory pricing, and bulk pricing.

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7.4.5

Compare and contrast different distribution channels.

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7.4.6

List effective promotional tools for a product/client.

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7.4.7

Calculate the financial return of a marketing plan.

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7.5

Create Marketing Plan Evaluations

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7.5.1

Determine the importance of evaluating a marketing plan.

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8.0

AGRICULTURAL SALES

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8.1

Traits of Quality Salespeople

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8.1.1

Describe customer oriented selling.

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8.1.2

Identify personality traits of a good salesperson.

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8.1.3

Differentiate between employer and customer expectations of salespeople.

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8.2

Customer Relations in Agricultural Sales

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8.2.1

Discuss the importance of customer relations.

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8.2.2

Demonstrate good customer relations.

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8.2.3

Compare follow up strategies that ensure customer satisfaction after a sale.

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8.2.4

Demonstrate appropriate methods for handling customer complaints.

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9.0

CAREER OPPORTUNITIES IN THE AGRICULTURAL BUSINESS FIELD

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9.1

Employment Fields in Agricultural Business

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9.1.1

List and describe the types of employment opportunities in agriculture business systems.

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9.1.2

List and describe the types of employment opportunities in agriculture marketing and sales.

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9.1.3

Explore education and training for agriculture careers in sales, marketing, and business management.

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9.1.4

Create an employment resume.

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Agriculture Food Science and Processing (2018)

1.0

FOOD INDUSTRY AND HISTORICAL DEVELOPMENT

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1.1

Evaluate the Significance and Implications of Changes and Trends in the Food Products and Processing Industry

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1.1.1

Discuss historical changes in the food products and processing industry.

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1.1.2

Evaluate current trends in the food products and processing industry (e.g., dietary food guides, niche markets, marketing trends).

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1.1.3

Identify consumer concerns related to food quality and safety (such as allergens, antibiotic use, genetically modified organisms (GMOs), pesticide use, and food borne illnesses).

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1.1.4

Discuss the economic implications when low-quality and unsafe foods enter the market.

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1.1.5

Describe the scope and economic importance of agriculture and food processing in the United States and the world, using quantitative data compiled by government agencies and news media.

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1.1.6

Examine the impact of consumer trends on food products and processing practices (e.g., health and nutrition, organic, information about food products, local food movements, farm-to-fork supply chains, food system transparency).

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1.1.7

Compare and contrast cultural differences regarding food products and processing practices.

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1.1.8

Identify and explain environmental and safety concerns about the food supply.

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1.1.9

Evaluate desirable and undesirable outcomes of emerging technologies used in the food products and processing industry.

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1.2

Investigate Industry Organizations, Groups, and Regulatory Agencies Affecting the Food Products and Processing Industry

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1.2.1

Explain the purposes of organizations that are part of and/or regulate the food products and processing industry.

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1.2.2

Determine the relationship between regulatory agencies (i.e., FDA, USDA, CDC, WHO) and the food products and processing industry.

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1.2.3

Assess the changes in the food products and processing industry brought about by industry organizations or regulatory agencies.

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2.0

FOOD SAFETY AND SANITATION

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2.1

Create Sanitation Standard Operating Procedures and Master Sanitation Schedules

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2.1.1

Create Sanitation Standard Operating Procedures (SSOP) for a food processing company.

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2.1.2

Understand Good Manufacturing Practices (GMP) and how they relate to a food processing company and employee and equipment hygiene.

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2.1.3

Create Master Sanitation Schedule (MSS) for a food processing company.

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2.2

Create a Food Safety Plan, Understand the Biological, Chemical, and Physical Hazards Associated with Food Processing and Handling

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2.2.1

Understand and evaluate the different biological hazards (prions, bacteria, viruses, protozoans, etc.) that could be present in the raw ingredient through processing and distribution of a food product.

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2.2.2

Understand and evaluate the different chemical hazards (pesticides, herbicides, allergens, paints, heavy metals, dioxins, PCBs, etc.) that could be present in the raw ingredient through processing and distribution of a food product.

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2.2.3

Understand and evaluate the different physical hazards (metal, plastic, rubber, etc.) that could be present in the raw ingredient through processing and distribution of a food product.

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2.2.4

Identify potential sources of contamination.

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2.2.5

Develop strategies to eliminate or reduce contamination to an acceptable level.

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2.2.6

Discuss current regulatory food safety programs, including HACCP (Hazard Analysis Critical Control Point), FSP (Food Safety Plan), and Food Defense.

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2.3

Apply Sanitation Procedures in the Handling, Processing, and Storing of Food Products

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2.3.1

Evaluate food product handling procedures.

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2.3.2

Explain the importance of microbiological tests (e.g., ATP, equipment swabs, Environmental swab, Pathogen Environmental Monitoring -PEM) in food sanitation verification.

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2.3.3

Explain the importance of allergen cross-contact and how sanitation affects allergen management.

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2.3.4

Discuss documentation procedures and their importance in a food processing and distribution system.

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2.3.5

Understand how Clean in Place (CIP) and Clean Out of Place (COP) affects overall sanitation of a facility.

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2.3.6

Understand the use of chemical types and applications and how it affects plant sanitation procedures.

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3.0

PERSONAL SAFETY

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3.1

Understand Worker Safety Principles in a Manufacturing Facility

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3.1.1

Outline guidelines for personnel safety in the food products and processing industry (e.g., lockout-tagout, personal protective equipment, permit required confined space, machine guarding, walking working surfaces, motorized vehicles).

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3.1.2

Perform a safety risk analysis of a manufacturing facility, including behavior based accident preventions.

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3.1.3

Create mitigation strategies (engineering, administrative, and PPE) focusing on controls.

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3.1.4

Demonstrate the ability to follow safety and operational procedures in a lab setting and satisfactorily complete a safety test.

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4.0

THE SCIENCE OF FOOD PRODUCTS

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4.1

Apply Principles of Science to Provide a Safe, Wholesome, and Nutritious Food Supply

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4.1.1

Design a research project in food science using the scientific method.

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4.1.2

Examine, interpret, and explain the meaning of required components on a food label.

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4.1.3

Determine a strategy to prepare and label foods according to the established standards of regulatory agencies (including nutrition facts panel, ingredients, weights, and measures, allergens, etc.).

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4.2

Evaluate, Grade, and Classify Processed Food Products

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4.2.1

Perform quality control inspections of raw and finished food products.

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4.2.2

Explain how the chemical and physical properties of foods influence nutritional value and eating quality.

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4.2.3

Compare and contrast foods stored under varying conditions for quality, shelf life, and intended use.

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4.2.4

Design and construct experiments for quality assurance tests on food products.

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4.2.5

Interpret and evaluate results of quality assurance tests on food products and examine steps to implement corrective procedures.

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4.3

Understand the Constituents of Food (e.g., Lipids, Proteins, Carbohydrates, Water, Vitamins, Minerals)

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4.3.1

Differentiate between the common food constituents (i.e., proteins, carbohydrates, fats, vitamins, minerals, and water).

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4.3.2

Compare and contrast food constituents and their relative value to product taste, appearance, and so forth.

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4.3.3

Research and report methods of nutritional planning to meet essential needs for the human diet (e.g., MyPlate).

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4.4

Understand and Recognize the Different Additives in Food and Purposes of Use in Processing

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4.4.1

Identify common food additives and identify their properties (e.g., preservatives, antioxidants, buffers, stabilizers, colors, flavors).

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4.4.2

Describe the purpose of common food additives (CFA).

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4.4.3

Describe how CFAs influence the chemistry of food.

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4.5

Research and Development

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4.5.1

Identify the steps of research and development in the food production and processing industry.

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4.5.2

Outline the process for designing a new food product from concept to production.

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4.5.3

Identify the needs and mechanics of a plant scale test.

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5.0

FOOD PROCESSING OPERATIONS AND TECHNOLOGY

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5.1

Process Food and Food Products for Sale and Distribution

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5.1.1

Understand principles of raw material/ingredient receiving.

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5.1.2

Create a flow diagram for food production process steps.

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5.1.3

Identify packaging processes and logistics (e.g., sub packaging, case filling, palletizing).

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5.1.4

Understand principles of production scheduling, product storage, and distribution.

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5.2

Preserve Food and Food Products for Sale and Distribution

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5.2.1

Describe factors related to food preservation.

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5.2.2

Describe factors that contribute to food deterioration.

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5.2.3

Preserve foods using various methods and techniques.

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5.2.4

Identify and summarize purposes of food storage procedures (e.g. temperature regulation, monitoring).

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5.2.5

Prepare plans that ensure implementation of proper food storage procedures and traceability.

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5.2.6

Differentiate between methods and materials used for processing food for different markets (e.g., fresh food products, ready to eat food products, organic).

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5.3

Food Process Technology and Maintenance

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5.3.1

List and categorize types of equipment used in food products and processing systems including automated systems.

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5.3.2

List and apply strategies to maintain equipment and facilities for food products and processing systems (Preventative Maintenance).

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5.3.3

Describe Piping and Instrumentation Diagrams as they relate to food processing.

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5.3.4

Describe the principles of Operational Technology (OT) and how they relate to larger Information Systems (Big Data Analytics, Statistical Process Control).

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5.3.5

Identify the role of Robotics in Food Processing and Packaging.

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6.0

EXPLORE CAREER OPPORTUNITIES

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6.1

Understand Employment Fields in the Food Science Technology Industry

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6.1.1

Identify potential careers in the food science and processing industry.

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6.1.2

Interview current food science/processing professionals.

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6.1.3

Demonstrate employability skills for a career in the food science and processing industry (e.g., create a resume and cover letter, participate in job interviews).

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6.1.4

Research additional industry certifications available (i.e., Serve safe, HACCP, OSHA, PCQI).

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7.0

LEADERSHIP TRAINING THROUGH AGRICULTURAL EDUCATION

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7.1

Recognize the Traits of Effective Leaders and Participate in Leadership Training through Involvement in FFA

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7.1.1

Demonstrate effective leadership and participation in leadership training.

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7.1.2

Expand leadership experience by participating in a chapter activity.

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7.1.3

Participate in a career development event at the local level or above.

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7.1.4

Exhibit leadership skills by demonstrating proper parliamentary procedure.

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7.1.5

Participate in a speech or presentation activity.

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7.2

Understand the Importance of School and Community Awareness

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7.2.1

Participate in a school improvement or community development project.

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8.0

SUPERVISED AGRICULTURAL EXPERIENCE (SAE)

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8.1

Maintain a Supervised Agricultural Experience

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8.1.1

Accurately maintain SAE record books.

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8.1.2

Investigate the proficiency award areas related to SAE program area.

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8.1.3

Actively pursue necessary steps to receive higher degrees in FFA.

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Agriculture Leadership and Communications (2017)

1.0

APPLIED COMMUNICATIONS AND LEADERSHIP THROUGH AGRICULTURAL EDUCATION

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1.1

Applying Communication Skills Through Agricultural Education

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1.1.1

Participate in one of the following communications-related Leadership Development Events (LDE): extemporaneous speaking, prepared public speaking, agricultural issues forum, marketing plan, or agricultural communications at the local level or higher.

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1.1.2

Effectively demonstrate the ability to communicate in a group setting through participation in the chapter conduct of meetings or parliamentary procedure Leadership Development Events (LDE) at the local level or higher.

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1.2

Applying Leadership Skills Through Agricultural Education

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1.2.1

Expand leadership experience by facilitating a FFA chapter activity.

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1.2.2

Participate in a career development event (CDE) at a local level or higher.

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1.2.3

Develop a personal leadership plan (Leadership Self-Assessment, Goals, Action Plan etc.).

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1.2.4

Demonstrate servant leadership through a school or community improvement project.

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2.0

SUPERVISED AGRICULTURAL EXPERIENCE (SAE)

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2.1

Maintain a Supervised Agricultural Experience

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2.1.1

Explain the importance of learning through supervised experiences.

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2.1.2

Compare and contrast four main types of SAE.

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2.1.3

Develop a plan for a personal SAE including an evaluation of personal resources and interests.

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2.1.4

Apply proper record keeping skills related to an SAE program.

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3.0

CAREER OPPORTUNITIES IN AGRICULTURAL SCIENCES, COMMUNICATIONS AND LEADERSHIP

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3.1

Employment in Agricultural Sciences, Communications and Leadership Fields

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3.1.1

Identify communication and leadership career opportunities in agriculture.

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3.1.2

Identify personal characteristics (e.g., soft skills or transferable skills) employers find desirable in agriculture.

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3.1.3

Identify the necessary skills, experiences, and education required to reach a specific career in agriculture.

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3.1.4

Develop necessary materials required to obtain a career in the agricultural sciences, communications, and leadership fields (e.g., job application, cover letter, resume) and participate in the Job Interview CDE at the local level or higher.

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4.0

EXPLORE AGRICULTURE AND SOCIETY

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4.1

Agriculture’s Impact on Society

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4.1.1

Define agriculture and the components of the agriculture industry in Idaho, nationally, and globally.

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4.1.2

Explain the scope of agriculture as it relates to land use, economic impact, and employment in Idaho, nationally, and globally.

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4.1.3

Examine multiple viewpoints of an agriculture policy issue affecting the local community, Idaho, the nation, or the world (specifically researching in federal regulations, state statute or rule).

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4.1.4

Analyze the importance of agriculture to individuals and society.

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4.1.5

Discuss how citizens and interest groups can affect agricultural policies.

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4.2

History and Future of Agricultural Sciences, Communications and Leadership

Generate resource
4.2.1

Describe historic advancements in agriculture.

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4.2.2

Analyze the impact of technology in agriculture.

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4.2.3

Understand the impact of increasing global population on agriculture.

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5.0

EXPLORE AGRICULTURAL SCIENCE PRINCIPLES

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5.1

Examine Agriculture as a Science

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5.1.1

Describe the scientific method.

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5.1.2

Explain, using examples, why applied research in agriculture is important.

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5.1.3

Design a testable experiment related to agriculture.

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5.1.4

Describe the relationship between public policy and applied research.

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6.0

EXPLORE AGRICULTURAL COMMUNICATION PRINCIPLES

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6.1

Examine Communication Skills in Agriculture

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6.1.1

Identify basic communication skills.

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6.1.2

Recognize the importance of non-verbal communication.

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6.1.3

Understand the components of effective written communication.

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6.1.4

Choose an issue and prepare written communication (e.g., email, memos, letters) to advocate the issue to a specific audience.

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6.2

Examine Agricultural Media

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6.2.1

Demonstrate news writing procedures.

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6.2.2

Examine the field of Public Relations.

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6.2.3

Examine the field of Broadcast Journalism.

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6.2.4

Explore the importance of social media and digital citizenship.

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7.0

EXPLORE AGRICULTURAL LEADERSHIP PRINCIPLES

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7.1

Examine Leadership Skills in the Agricultural Sciences

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7.1.1

Discuss the characteristics of effective leaders.

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7.1.2

Differentiate between types of leadership.

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7.1.3

Explain the importance of developing personal leadership skills.

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7.1.4

Analyze the factors of team dynamics.

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7.1.5

Describe how an individual develops a personal leadership style.

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7.1.6

Identify strategies to foster diversity within a group.

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7.1.7

Examine how active listening can be applied to conflict management and consensus building.

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7.1.8

Identify appropriate etiquette and professionalism in group settings.

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Agriculture Mechanics and Power Systems (2017)

1.0

OCCUPATIONAL SAFETY AND HEALTH IN AG MECHANICS

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1.1

Safety Practices

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1.1.1

Explain the importance of safety of agricultural mechanics.

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1.1.10

Maintain a general safe working environment.

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1.1.11

Demonstrate the proper disposal of hazardous waste.

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1.1.12

Read and understand safety data sheets (SDS).

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1.1.2

Identify and differentiate between safe and unsafe work practices.

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1.1.3

Describe the methods utilized to implement safe work practices.

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1.1.4

Identify and explain the purpose of signals and symbols in agricultural safety.

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1.1.5

Explain the importance and function of safety training.

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1.1.6

Evaluate the importance of occupational safety and health in agriculture mechanics.

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1.1.7

Identify and explain the role that various agencies play in regulating safety.

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1.1.8

Identify and demonstrate the proper use of personal protection equipment (PPE).

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1.1.9

Locate and demonstrate the proper uses of the first aid and emergency equipment.

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10.0

LEADERSHIP TRAINING THROUGH AGRICULTURAL EDUCATION

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10.1

Effective Leadership and Leadership Training

Generate resource
10.1.1

Expand leadership experience by participating in a chapter activity.

Generate resource
10.1.2

Participate in a career development event at the local level or above.

Generate resource
10.1.3

Exhibit leadership skills by demonstrating proper parliamentary procedure.

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10.1.4

Participate in a speech or presentation activity.

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10.2

School and Community Awareness

Generate resource
10.2.1

Participate in a school improvement or community development project.

Generate resource
11.0

SUPERVISED AGRICULTURAL EXPERIENCE

Generate resource
11.1

Maintain a Supervised Agricultural Experience

Generate resource
11.1.1

Accurately maintain SAE record books.

Generate resource
11.1.2

Investigate the proficiency award areas related to SAE program area.

Generate resource
11.1.3

Actively pursue necessary steps to receive higher degrees in FFA.

Generate resource
2.0

TOOLS AND HARDWARE

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2.1

Safe and Proper Use of Tools

Generate resource
2.1.1

Determine which hand tool, power tool and measuring and marking devices are most appropriate for a job.

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2.1.2

Identify and safely use hand and power tools utilized in agricultural mechanics.

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2.1.3

Identify and properly use measuring and marking tools.

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2.1.4

Measure and apply metric to standard measurement conversions.

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2.1.5

Inspect and maintain tools.

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2.2

Hardware and Fasteners

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2.2.1

Identify and select proper common hardware and fasteners.

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3.0

METAL TECHNOLOGY

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3.1

Welding

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3.1.1

Demonstrate proper safety practices working with metal technology.

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3.1.10

Properly select welding consumables (i.e., wire, electrode, gas and filler rod).

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3.1.2

Determine uses of metal.

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3.1.3

Identify types of metal and the proper welding technique.

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3.1.4

Recognize properties of metal.

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3.1.5

Properly select and use oxy-fuel equipment.

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3.1.6

Properly select and use shielded metal arc welding equipment.

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3.1.7

Properly select and use gas metal arc welding equipment.

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3.1.8

Properly select and use gas tungsten arc welding equipment.

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3.1.9

Properly select and use plasma cutting equipment.

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3.2

Cold Metal Work

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3.2.1

Read metal working plans.

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3.2.2

Properly cut threads with a tap and die.

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3.2.3

Join metal by riveting.

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3.2.4

Properly thread steel pipe.

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3.2.5

Lay out holes and drill holes using a twist drill.

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3.2.6

Bend sheet and strap metal to angles and/or shapes.

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4.0

POWER SYSTEMS

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4.1

Engines Technology

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4.1.1

Identify the operating principles of internal combustion engines.

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4.1.2

Explain the function and operating principles of the fuel, lubrication, governor, and ignition systems.

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4.1.3

Locate technical information in electronic and print form.

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4.1.4

Troubleshoot and maintain engines.

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4.2

Electric Motors

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4.2.1

Select motors based on type of application.

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4.3

Agricultural Machinery

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4.3.1

Identify and perform basic equipment maintenance on agricultural machinery.

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4.3.2

Use mathematics to solve equipment calibration problems.

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4.3.3

Demonstrate converting common units of measure found in agriculture.

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4.4

Hydraulics

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4.4.1

Identify the parts and functions of the hydraulic systems.

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4.4.2

Identify the applications of hydraulics in agriculture.

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5.0

ELECTRICITY

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5.1

Basic Electrical Principles

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5.1.1

Demonstrate proper safety practices when working with electricity.

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5.1.2

Define basic electrical terminology; identify and explain the basic principles of electricity.

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5.1.3

Recognize electrical code requirements for wiring.

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5.1.4

Plan and install an electrical circuit.

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5.1.5

Measure electrical circuits for voltage, current flow, resistance, and wattage.

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5.1.6

Trouble-shoot electrical circuits.

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5.1.7

Describe the relationship of volts, amps, and ohms in terms of Ohm's Law.

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6.0

MATHEMATICAL APPLICATIONS

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6.1

Mathematical Applications in Agriculture Mechanics & Power Systems

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6.1.1

Perform mathematical operations for whole numbers, fractions, decimals, ratios, percentages, and rounding (significant figures).

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6.1.2

Demonstrate converting common units of measure found in agriculture.

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6.1.3

Explain the meaning of accuracy verses precision.

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6.1.4

Use mathematics to solve equipment calibration problems.

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7.0

INSULATION

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7.1

Insulation

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7.1.1

Explain the importance of insulation.

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7.1.2

Explain the theory behind insulation.

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7.1.3

Identify and select insulation materials.

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8.0

EMERGING TECHNOLOGIES

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8.1

Emerging Technologies in Ag Systems

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8.1.1

Identify uses of precision and emerging technology in agriculture.

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8.1.2

Understand the potential applications of new technology in agriculture.

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9.0

CAREERS

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9.1

Careers in Ag Mechanics

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9.1.1

Research potential careers in ag mechanics.

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9.1.2

Demonstrate employability skills for a career in ag mechanics industry.

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9.1.3

Research additional industry certifications available.

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Agriculture Small Engine Repair (2025)

1.0

PROFESSIONAL ORGANIZATIONS AND LEADERSHIP

Generate resource
1.1

Student Leadership in Career Technical Student Organizations (CTSO) and Professional Associations

Generate resource
1.1.1

Explore the role of professional organizations and/or associations in the ag small engine repair industry.

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1.1.2

Define the value, role, and opportunities provided through career technical student organizations.

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1.1.3

Engage in career exploration and leadership development.

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1.2

Supervised Agricultural Experiences

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1.2.1

Maintain SAE record books.

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1.2.2

Describe the proficiency award areas related to the SAE program area.

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1.2.3

Describe necessary steps to receive higher degrees in FFA.

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2.0

SAFETY

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2.1

Workplace Safety

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2.1.1

Describe general shop safety rules and procedures.

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2.1.10

Describe clothing requirements when working safely in the lab/shop.

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2.1.11

Describe the location and contents of safety data sheets (SDS).

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2.1.12

Describe requirements for handling, storage, and disposal of hazardous and flammable waste and materials.

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2.1.2

Describe safe procedures for handling tools and equipment.

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2.1.3

Describe ventilation requirements and related hazards when working within the lab/shop area.

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2.1.4

Describe marked safety areas and related safety requirements.

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2.1.5

Identify the location and the types of fire extinguishers and other fire safety equipment.

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2.1.6

Describe procedures for using fire extinguishers and other safety equipment.

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2.1.7

Describe the location and use of eye wash stations.

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2.1.8

Describe the location and need for posted evacuation routes.

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2.1.9

Describe requirements for personal protective equipment (e.g., safety glasses, ear protection, gloves, footwear) when working in the lab/shop.

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3.0

TOOLS AND FASTENERS

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3.1

Basic Tools

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3.1.1

Identify the correct tool for a specific application or repair.

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3.1.2

Identify whether a tool or repair uses standard or metric designation.

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3.1.3

Demonstrate safe handling and use of tools.

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3.1.4

Describe the need for cleaning, storing, maintaining, and removing (i.e., lockout/tagout) tools and equipment.

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3.2

Fasteners

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3.2.1

Define fastener terms.

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3.2.2

Identify threaded and non-threaded fasteners and their intended applications.

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3.2.3

Select correct fasteners for a repair.

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3.2.4

Rethread tapped holes and damaged fasteners.

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3.2.5

Describe seized nut and bolt removal methods.

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3.2.6

Describe seized nut and bolt removal methods.

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3.2.7

Demonstrate torque methods.v

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3.3

Precision Measuring Instruments

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3.3.1

Define measurement terms.

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3.3.2

Identify measuring instruments.

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3.3.3

Demonstrate precision measuring techniques, including using precision measuring equipment.

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4.0

BASIC ELECTRICAL

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4.1

Basic Electrical Theory and System

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4.1.1

Interpret common electrical schematic symbols

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4.1.2

Identify components of a basic electrical system.

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4.1.3

Describe basic electrical theory.

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4.1.4

Describe basic electrical circuits and their applications.

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4.1.5

Demonstrate procedures for using a multimeter.

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5.0

ENGINES

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5.1

Basic Engine Principles and Design

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5.1.1

Identify engine type and application.

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5.1.2

Interpret various engine model codes.

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5.1.3

Define horsepower, torque, and displacement.

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5.2

Operation of a 2-Stroke Engine

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5.2.1

Define 2-stroke engine theory of operation.

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5.2.2

Identify 2-stroke engine components and their functions.

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5.2.3

Describe 2-stroke engine operation.

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5.2.4

Diagnose and repair a 2-stroke engine.

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5.2.5

Diagnose 2-stroke engine problems.

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5.2.6

Describe 2-stroke engine rebuild procedures.

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5.2.7

Perform a 2-stroke engine failure analysis.

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5.2.8

Disassemble a 2-stroke engine, inspecting condition of components.

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5.3

Operation of a 4-Stroke Engine

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5.3.1

Define 4-stroke engine theory of operation.

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5.3.2

Identify 4-stroke engine components and their functions.

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5.3.3

Describe 4-stroke engine operation.

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5.3.4

Diagnose and repair a 4-stroke engine.

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5.3.5

Diagnose 4-stroke engine problems.

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5.3.6

Describe 4-stroke engine rebuild procedures.

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5.3.7

Perform a 4-stroke engine failure analysis.

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5.3.8

Disassemble a 4-stroke engine, inspecting condition of components.

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5.4

Cooling and Lubrication Systems

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5.4.1

Identify types of cooling and lubrication systems.

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5.4.2

Identify the components and function of a cooling system.

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5.4.3

Identify the components and function of a lubrication system.

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5.4.4

Identify types of oils and their applications.

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5.5

Fuel Systems

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5.5.1

Define types of fuel systems.

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5.5.2

Describe fuel system theory.

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5.5.3

Identify fuel system components and their functions.

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5.5.4

Service fuel systems components.

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5.5.5

Diagnose and repair fuel system malfunctions.

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5.6

Governor Systems

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5.6.1

Identify types of governor systems and their components.

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5.6.2

Describe governor system theory, operation, and adjustments.

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5.6.3

Diagnose and repair governor system malfunctions.

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5.7

Ignition Systems

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5.7.1

Identify common types of ignition systems and theory of operation.

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5.7.2

Identify components and functions of an ignition system.

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5.7.3

Diagnose and repair ignition system malfunctions.

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5.8

Charging Systems

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5.8.1

Identify common types of charging systems and theory of operation.

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5.8.2

Identify components and functions of a charging system.

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5.8.3

Diagnose and repair charging system malfunctions.

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5.9

Starting Systems

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5.9.1

Identify common types of starting systems and theory of operation.

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5.9.2

Identify components and functions of a starting system.

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5.9.3

Diagnose and repair starting system malfunctions.

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6.0

MAINTENANCE

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6.1

Maintenance Programs

Generate resource
6.1.1

Describe a periodic engine maintenance program.

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6.1.2

Describe a periodic equipment maintenance program (e.g., blade sharpening, belts, chains, cables).

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6.1.3

Research owner’s manuals, service schedules, and manufacturer’s data to perform periodic maintenance.

Generate resource
7.0

PARTS AND SERVICE MANAGEMENT

Generate resource
7.1

Parts and Service Operation

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7.1.1

Access and locate parts information.

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7.1.2

Complete a work order/invoice.

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7.1.3

Describe methods for providing customer service.

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Agriculture Welding (2025)

1.0

PROFESSIONAL ORGANIZATIONS AND LEADERSHIP

Generate resource
1.1

Student Leadership in Career Technical Student Organizations (CTSO) and Professional Associations

Generate resource
1.1.1

Explore the role of professional organizations and/or associations in the ag small engine repair industry.

Generate resource
1.1.2

Define the value, role, and opportunities provided through career technical student organizations.

Generate resource
1.1.3

Engage in career exploration and leadership development.

Generate resource
1.2

Supervised Agricultural Experiences

Generate resource
1.2.1

Maintain SAE record books.

Generate resource
1.2.2

Describe the proficiency award areas related to the SAE program area.

Generate resource
1.2.3

Describe necessary steps to receive higher degrees in FFA.

Generate resource
10.0

FABRICATION FUNDAMENTALS

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10.1

Base Metal Preparation Fundamentals

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10.1.1

Clean base metal for welding or cutting.

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10.1.2

Select the proper joint design based on welding procedure specifications (WPS) or instructor’s direction.

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10.1.3

Mechanically bevel the edge of a mild steel plate, using a hand beveller and grinder.

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10.2

Fabrication Techniques

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10.2.1

Construct projects in proper sequence.

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10.2.2

Demonstrate setup of fabrication area, equipment, and materials.

Generate resource
10.2.3

Lay out projects from welding prints, using appropriate tools.

Generate resource
10.2.4

Check for joint misalignment and poor fit-up before and after welding.

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10.2.5

Check work for accuracy according to project plans.

Generate resource
10.2.6

Describe distortion and methods for controlling it.

Generate resource
2.0

LAB ORGANIZATION AND SAFETY PROCEDURES

Generate resource
2.1

General Lab Safety Rules and Procedures

Generate resource
2.1.1

Describe general shop safety rules and procedures (i.e., pass a safety test).

Generate resource
2.1.10

Describe procedures for using eye wash stations.

Generate resource
2.1.11

Describe and wear appropriate clothing for shop activities.

Generate resource
2.1.12

Describe safe working procedures when working with high-voltage circuits.

Generate resource
2.1.13

Describe and follow lockout/tagout procedures.

Generate resource
2.1.14

Describe information contained on safety data sheets (SDS) and where they are kept.

Generate resource
2.1.15

Maintain a safe, clean, and organized work area.

Generate resource
2.1.16

Describe the components of a Hot Work Permit.

Generate resource
2.1.17

Define a confined space.

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2.1.2

Describe the Occupational Safety and Health Administration’s (OSHA’s) role in ensuring workplace safety.

Generate resource
2.1.3

Describe and comply with the required use of safety glasses, ear protection, gloves, and shoes (i.e., personal protection equipment [PPE]) during lab/shop activities.

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2.1.4

Operate equipment according to manufacturer and general safety guidelines.

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2.1.5

Operate lifting equipment to manufacturer specifications.

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2.1.6

Describe work area ventilation requirements and best practices.

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2.1.7

Identify safety markings and what they indicate.

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2.1.8

Identify types of fire extinguishers and fire safety equipment.

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2.1.9

Describe classes of fire extinguishers and procedures for using fire extinguishers and fire safety equipment.

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2.2

Hand Tools

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2.2.1

Identify hand tools and their functions.

Generate resource
2.2.2

Demonstrate appropriate use of hand tools.

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2.2.3

Demonstrate appropriate cleaning, storage, and maintenance of hand tools.

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2.3

Power Tools and Equipment

Generate resource
2.3.1

Describe power tools and their functions.

Generate resource
2.3.2

Describe shop equipment and its functions.

Generate resource
2.3.3

Demonstrate procedures for using power tools and equipment.

Generate resource
2.3.4

Demonstrate procedures for cleaning, storing, and maintaining power tools and equipment.

Generate resource
3.0

FUNDAMENTAL PRINT READING, MEASUREMENT TECHNIQUES

Generate resource
3.1

Print Reading and Sketching/Drawing Practices

Generate resource
3.1.1

Interpret elements (e.g., title block information, dimensions, line types) of a technical drawing.

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3.1.2

Interpret industry standard welding symbols.

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3.1.3

Prepare a materials/cut list from a technical drawing (i.e., bill of material).

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3.2

Measuring Techniques

Generate resource
3.2.1

Identify industry standard units of measure.

Generate resource
3.2.2

Convert between customary standard and metric systems.

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3.2.3

Calculate size, area, and volume.

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3.2.4

Convert between fractions and decimals.

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3.2.5

Measure objects, using measurement tools common to welding.

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4.0

PROPERTIES OF METALS

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4.1

Material Types and Properties

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4.1.1

Compare ferrous and non-ferrous metals.

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4.1.2

Identify forms and shapes of structural metals.

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4.2

Filler Metals

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4.2.1

Describe the American Welding Society (AWS) filler metal classification systems.

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4.2.2

Identify types of filler metals.

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4.2.3

Describe storage procedures for filler metals.

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5.0

SHIELDED METAL ARC WELDING (SMAW) TECHNIQUES

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5.1

Safety Procedures for SMAW

Generate resource
5.1.1

Describe types of welding current and polarity.

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5.1.2

Perform safety inspections of SMAW equipment and accessories.

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5.1.3

Maintain SMAW equipment and accessories.

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5.2

SMAW on Carbon Steel

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5.2.1

Set up for SMAW operations.

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5.2.10

Identify 2G, 5G, and 6G pipe welding positions.

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5.2.2

Perform welds by operating SMAW equipment.

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5.2.3

Perform welds in the 1F position.

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5.2.4

Perform welds in the 2F position.

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5.2.5

Perform welds in the 3F position.

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5.2.6

Perform welds in the 1G position.

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5.2.7

Perform welds in the 2G position.

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5.2.8

Perform welds in the 3G position.

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5.2.9

Describe welds made in the 4F and 4G plate position.

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6.0

WIRE-FEED PROCESSES

Generate resource
6.1

Safety Procedures for GMAW/Wire-Feed

Generate resource
6.1.1

Describe the use of GMAW equipment

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6.1.2

Describe GMAW transfer modes (e.g., spray transfer, globular, short circuit, pulse).

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6.1.3

Perform safety inspections of GMAW equipment and accessories.

Generate resource
6.1.4

Maintain GMAW equipment and accessories.

Generate resource
6.1.5

Demonstrate safe startup, shutdown, disassembly, and cylinder exchange procedures for GMAW equipment.

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6.2

GMAW-S/Wire-Feed on Carbon Steel

Generate resource
6.2.1

Set up for GMAW-S operations.

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6.2.2

Perform welds by operating GMAW-S equipment.

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6.2.3

Perform welds in the 1F position.

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6.2.4

Perform welds in the 2F position.

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6.2.5

Perform welds in the 3F position.

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6.2.6

Perform welds in the 1G position.

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6.2.7

Perform welds in the 2G position.

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6.2.8

Perform welds in the 3G position.

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6.3

Flux-Cored Arc Welding

Generate resource
6.3.1

Describe the FCAW-G/dual shield process.

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6.3.2

Describe the FCAW-S/inner shield process.

Generate resource
7.0

GAS TUNGSTEN ARC WELDING (GTAW) TECHNIQUES

Generate resource
7.1

Safety Procedures

Generate resource
7.1.1

Perform safety inspections of GTAW equipment and accessories.

Generate resource
7.1.2

Maintain GTAW equipment and accessories.

Generate resource
7.1.3

Demonstrate safe startup, shutdown, disassembly, and cylinder exchange procedures of GTAW equipment.

Generate resource
7.2

Welds Using GTAW on Carbon Steel

Generate resource
7.2.1

Set up for GTAW operations.

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7.2.2

Operate GTAW equipment.

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7.2.3

Perform welds in the 1F position.

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7.2.4

Perform welds in the 2F position.

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7.2.5

Perform welds in the 1G position.

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7.3

Welds Using GTAW on Aluminum

Generate resource
7.3.1

Describe setup requirements for GTAW welding aluminum.

Generate resource
7.3.2

Describe operation requirements for GTAW welding aluminum.

Generate resource
8.0

THERMAL CUTTING PROCESSES

Generate resource
8.1

Oxy-Fuel Gas Cutting (OFC)

Generate resource
8.1.1

Perform safety inspections of OFC equipment and accessories.

Generate resource
8.1.2

Maintain OFC equipment and accessories.

Generate resource
8.1.3

Demonstrate safe startup, shutdown, disassembly, and cylinder exchange procedures of OFC equipment.

Generate resource
8.1.4

Set up for OFC operations.

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8.1.5

Perform cutting by operating OFC equipment.

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8.1.6

Perform straight, square-edge cutting operations in the flat position.

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8.1.7

Perform shape, square-edge cutting operations in the flat position.

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8.1.8

Perform straight, bevel-edge cutting operations in the flat position.

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8.2

Plasma Arc Cutting (PAC) on Carbon Steel and Aluminum

Generate resource
8.2.1

Describe the PAC/plasma process.

Generate resource
8.2.2

Determine the appropriate PAC/plasma settings for various types of metals.

Generate resource
8.2.3

Perform safety inspections of PAC/plasma equipment and accessories.

Generate resource
8.2.4

Maintain PAC/plasma equipment and accessories.

Generate resource
8.2.5

Set up for PAC/plasma operations.

Generate resource
8.2.6

Perform cutting by operating PAC/plasma equipment.

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8.2.7

Perform straight, square-edge cutting operations in the flat position.

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8.2.8

Perform shape, square-edge cutting operations in the flat position.

Generate resource
9.0

WELDING CODES, INSPECTIONS, AND TESTING PRINCIPLES

Generate resource
9.1

Welding Codes, Qualifications, and Certifications

Generate resource
9.1.1

Describe the role of welding inspection/inspector and testing in the industry.

Generate resource
9.1.2

Identify weld imperfections (i.e., discontinuities, defects) and their causes.

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9.1.3

Describe welder qualification tests.

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9.1.4

Describe common destructive-testing methods.

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9.1.5

Describe common nondestructive-testing methods.

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9.1.6

Perform a visual inspection of welds.

Generate resource

Animal Science (2024)

1.0

PROFESSIONAL ORGANIZATIONS AND LEADERSHIP

Generate resource
1.1

Student Leadership in Career Technical Student Organizations (CTSO) and Professional Associations

Generate resource
1.1.1

Explore the role of professional organizations and/or associations in the animal science industry.

Generate resource
1.1.2

Define the value, role, and opportunities provided through career technical student organizations.

Generate resource
1.1.3

Engage in career exploration and leadership development.

Generate resource
2.0

IDAHO ANIMAL AGRICULTURE INDUSTRY

Generate resource
2.1

Animal Agriculture Industries and Careers

Generate resource
2.1.1

Rank the importance of the animal production industries in Idaho.

Generate resource
2.1.2

Compare the economic importance of animal production nationally and internationally.

Generate resource
2.1.3

Identify career pathways within the animal science industry.

Generate resource
2.1.4

Describe the educational requirements for a career pathway within the animal science industry.

Generate resource
2.1.5

Describe working conditions for job titles within the animal science industry.

Generate resource
2.1.6

Describe the value of certifications in the animal agriculture industry.

Generate resource
2.1.7

Describe the purpose of maintaining supervised agriculture experience (SAE) record books.

Generate resource
2.1.8

Identify proficiency award areas related to an SAE program area.

Generate resource
2.2

Agricultural Business, Marketing, Finance, and Risk Management

Generate resource
2.2.1

Describe value‐added concepts of marketing.

Generate resource
2.2.2

Describe current industry needs and goals for agriculture marketing.

Generate resource
2.2.3

Define risk management in livestock enterprises.

Generate resource
2.3

Beef Industry

Generate resource
2.3.1

Determine the facility and equipment needs for beef production.

Generate resource
2.3.2

Compare types of beef production systems.

Generate resource
2.3.3

Compare grazing systems.

Generate resource
2.3.4

Describe land management practices and the importance of working relationships with land management agencies (e.g., Forest Service, Bureau of Land Management [BLM], private landowners).

Generate resource
2.4

Dairy Industry

Generate resource
2.4.1

Describe elements of dairy production.

Generate resource
2.4.2

Determine the facility and equipment needs for dairy production.

Generate resource
2.4.3

Compare types of dairy production systems.

Generate resource
2.4.4

Compare milking systems.

Generate resource
2.4.5

Describe economically important dairy products.

Generate resource
2.5

Other Food Animal Systems

Generate resource
2.5.1

Describe the elements of sheep and goat production.

Generate resource
2.5.2

Describe the elements of swine production.

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2.5.3

Describe the elements of poultry production.

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2.5.4

Describe the elements of aquaculture production.

Generate resource
2.6

Equine Industry

Generate resource
2.6.1

Describe the elements of the equine industry.

Generate resource
2.6.2

Describe basic equine anatomy, including the characteristics and function of the cecum.

Generate resource
3.0

NUTRITIONAL REQUIREMENTS FOR LIVESTOCK

Generate resource
3.1

Digestive Systems of Domestic Animals

Generate resource
3.1.1

Compare the ruminant (e.g., cattle, sheep) and monogastric (e.g., swine, avian) digestive systems.

Generate resource
3.1.2

Describe the characteristics and function of a ruminant system.

Generate resource
3.1.3

Describe the functions of the small and large intestines.

Generate resource
3.2

Livestock Feedstuffs

Generate resource
3.2.1

Identify feedstuffs by the nutrients they provide.

Generate resource
3.2.2

Identify the benefits of roughages, concentrates, supplements, and additives.

Generate resource
3.2.3

Evaluate the differences between good-quality feedstuffs and poor-quality feedstuffs.

Generate resource
3.2.4

Describe how processing, storage, and feeding methods affect the quality of feedstuffs.

Generate resource
3.3

Balanced Livestock Feed Rations

Generate resource
3.3.1

Identify methods of feed analysis (e.g., wet chemistry, near-infrared [NIR] spectroscopy).

Generate resource
3.3.2

Conduct a feed analysis.

Generate resource
3.3.3

Identify the steps in balancing rations.

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3.3.4

Describe how nutritional information is used to develop animal rations at various physiological stages.

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3.3.5

Develop balanced rations using the Pearson square ration formulation procedure.

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4.0

LIVESTOCK REPRODUCTIVE SYSTEMS

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4.1

Reproductive Management of Domestic Animals

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4.1.1

Identify the components and functions of the male and female reproductive structures.

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4.1.2

Develop a breeding program (i.e., breeding plan) for livestock production.

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4.1.3

Identify and interpret the signs of estrus in relation to the reproductive cycle.

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4.2

Natural and Artificial Animal Reproduction

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4.2.1

Describe the effects of hormones on the reproduction cycle.

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4.2.2

Describe the stages of gestation leading to parturition.

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4.2.3

Describe common issues that could occur during the stages of gestation through parturition.

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4.2.4

Describe the process of artificial insemination in domestic livestock.

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4.2.5

Describe procedures for the collection, evaluation, and handling of semen.

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4.2.6

Describe the advantages and disadvantages of artificial insemination and natural breeding.

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4.2.7

Describe the processes of estrous synchronization, semen sexing, embryo transfer, cloning, and genetic engineering.

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4.3

Lactation

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4.3.1

Describe the lactation cycle and factors that affect milk production (e.g., genetics, disease, feed, environment, body condition, age, stress).

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4.3.2

Describe the components of milk and colostrum and their roles in nourishing newborn livestock.

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5.0

PRINCIPLES OF EVALUATION FOR ANIMAL SELECTION

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5.1

Genetics

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5.1.1

Describe Mendel’s basic principles of heredity.

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5.1.2

Describe heritable traits and their effects on breeding.

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5.1.3

Describe the principles of dominance and incomplete dominance.

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5.1.4

Analyze heritability estimates as a selection factor in breeding programs.

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5.1.5

Describe the relationship between genotype, environment, and phenotype.

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5.1.6

Describe the advantages of crossbreeding and hybrid vigor in livestock production.

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5.2

Types and Conformation of Production Livestock

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5.2.1

Describe the body condition scoring system among the different species.

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5.2.2

Analyze performance data and expected progeny differences (EPD) when evaluating livestock.

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5.2.3

Evaluate animal phenotypes (e.g., muscle mass, maternal traits, and frame size) according to current industry standards.

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6.0

PRODUCTION LIVESTOCK QUALITY ASSURANCE

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6.1

Animal Behavior

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6.1.1

Compare patterns of animal behavior.

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6.1.2

Describe methods and benefits of animal behavior modification.

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6.1.3

Describe the relationship between facilities and livestock behaviors.

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6.2

Animal Welfare Issues

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6.2.1

Compare animal welfare and the concept of animal rights.

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6.2.2

Identify controversial issues in animal usage (e.g., rodeo, circus).

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6.2.3

Describe the effects of mass media on the public perception of livestock production.

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6.2.4

Compare cultural differences and their impacts on animal usage (e.g., Halal, Kosher).

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6.2.5

Describe legislation regarding animal usage and welfare (e.g., confinement, antibiotics, hormones).

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6.2.6

Describe emerging trends in livestock production welfare.

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6.3

Quality Assurance Standards

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6.3.1

Describe the importance of quality assurance standards for Idaho’s livestock industry.

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6.3.2

Describe how quality assurance standards are administered.

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6.3.3

Describe agencies and regulations that govern livestock production.

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7.0

ANIMAL HEALTH AND CARE

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7.1

Animal Health

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7.1.1

Interpret the behavioral signs of healthy and unhealthy animals.

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7.1.2

Describe the importance of controlling diseases and parasites in production livestock.

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7.1.3

Identify how passive and active immunity can be enhanced by management.

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7.1.4

Develop an animal health plan.

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7.1.5

Describe the importance of maintaining accurate health records for production livestock.

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7.1.6

Describe ways of identifying and tracking individual animals.

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7.2

Animal Diseases and Parasites

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7.2.1

Compare viral, bacterial, fungal, and parasitic diseases.

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7.2.2

Determine prevention and treatment methods for common reproductive diseases.

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7.2.3

Describe the modes of transmission of infectious diseases.

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7.2.4

Identify common internal and external parasites that affect production livestock.

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7.2.5

Identify common reproductive diseases that affect production livestock.

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7.3

Disease Control and Management

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7.3.1

Describe the use of vaccines in disease control.

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7.3.2

Compare appropriate storage methods for medications.

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7.3.3

Describe methods to administer vaccines and pharmaceuticals.

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7.3.4

Identify methods to administer vaccines and pharmaceuticals.

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7.3.5

Describe the types of injections (e.g., subcutaneous, intramuscular, intravenous).

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7.3.6

Determine the appropriate injection sites to administer vaccines and pharmaceuticals.

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7.3.7

Interpret labels and dosages found on animal medications.

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7.3.8

Describe how cleanliness affects disease control.

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8.0

ANIMAL PRODUCTS AND PROCESSING

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8.1

Meat Animal Harvesting and Processing

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8.1.1

Outline the major steps involved in the harvesting and processing of meat animals.

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8.1.2

Identify the wholesale and retail cuts and by-products of meat animals.

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8.1.3

Calculate dressing percentages.

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8.1.4

Describe how yield grade and quality grade affect the value of the carcass.

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8.1.5

Identify other animal product and processing industry segments in Idaho.

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8.2

Dairy Product Processing

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8.2.1

Identify dairy quality control standards and requirements.

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8.2.2

Identify dairy processing methods.

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Apparel and Textiles (2020)

1.1.1

Research historical trends of professional organizations.

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1.1.2

Summarize various professional organizations.

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1.1.3

Participate in a professional organization [e.g., Family, Career and Community Leaders of America (FCCLA), Fashion Institute of Design and Merchandising (FIDM) Fashion Club, Association of Sewing and Design Professionals (ASDP)].

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1.1.4

Participate in tours of product, textile, and apparel manufacturers and merchandising facilities.

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1.2.1

Explore career opportunities in apparel, textile, manufacturing and/or design industries, utilizing technology.

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1.2.10

Explain the characteristics of a successful entrepreneur.

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1.2.11

Identify the advantages and disadvantages of owning a business.

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1.2.12

Identify the components of a business plan and analyze its success.

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1.2.13

Research the legal requirements and resources needed for starting a business.

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1.2.14

Apply the problem-solving process to resolve a business problem.

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1.2.2

Analyze job descriptions for apparel, textile, manufacturing and/or design industries.

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1.2.3

Analyze the future employment outlook in apparel, textile, manufacturing and/or design industries.

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1.2.4

Develop personal professional goals.

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1.2.5

Perform different jobs or tasks in apparel, textile, manufacturing and design industries.

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1.2.6

Determine preparation requirements for various levels of employment in a variety of apparel, textile, manufacturing and/or design industries.

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1.2.7

Determine how interests, abilities, life goals, personal priorities, and family responsibilities affect career choices.

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1.2.8

Explain the roles and functions of individuals engaged in apparel, textile, manufacturing and/or design careers.

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1.2.9

Describe entrepreneurial opportunities in apparel, textile, manufacturing and/or design industries.

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1.3.1

Utilize the internet to research and evaluate postsecondary educational programs.

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1.3.2

Participate in college fairs or campus visits, or consult a college recruiter.

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1.3.3

Discuss the postsecondary education application and financial aid processes.

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1.4.1

Differentiate between local, state, national, and global economies.

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1.4.2

Examine the effects of economics on apparel, textile, and/or design occupations.

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1.4.3

Analyze the effects of omni-channel1 approaches to selling.

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1.4.4

Anticipate the future impact of local, state, national, and global economies on apparel, textile, manufacturing and design occupations.

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1.5

Performance Standard 1.5: Create a Professional Portfolio

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1.5.1

Organize a portfolio for the purpose of obtaining internships, work-based learning opportunities, postsecondary education, and employment.

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1.5.2

Compose a letter of intent, a cover letter, a letter of references, and a resume.

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1.5.3

Incorporate evidence of skill level in a portfolio, with physical sample/digital representation of product.

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1.5.4

Implement aesthetics and professionalism in a portfolio.

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1.5.5

Create a professional portfolio with a digital and physical representation.

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2.1.1

Apply the elements and principles of design.

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2.1.2

Recognize and implement color schemes and color theory to develop and enhance product design.

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2.1.3

Examine ways in which elements and principles of design can affect appearance, theme, and mood.

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2.2.1

Demonstrate the ability to draw the human figure (i.e., natural, fashion, and character).

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2.2.2

Identify a croquis and apply its use.

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2.2.3

Demonstrate an understanding of digital illustration methods.

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2.2.4

Recognize and implement a variety of mediums (e.g., markers, colored pencils, paint, etc.).

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2.2.5

Demonstrate an understanding of the sketching and illustration process to communicate ideas.

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2.2.6

Use sketches and illustrations to communicate ideas.

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2.3.1

Research the history of clothing and fashion.

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2.3.2

Follow trends in clothing and fashion.

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2.3.3

Differentiate between history, trends, and forecasting, and their applications in design.

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2.3.4

Describe sources of design inspiration.

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2.3.5

Generate a design that reflects ecological, environmental, sociological, psychological, cultural, technical, and/or economic trends and issues.

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2.4.1

Evaluate a variety of aesthetics and points of view.

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2.4.2

Develop a personal aesthetic and point of view.

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2.4.3

Explain the ways in which fabric characteristics affect design.

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2.4.4

Create multiple looks with a cohesive vision.

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2.4.5

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

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2.4.6

Demonstrate the ability to style a product as per end use.

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2.5.1

Apply composition skills to a design presentation.

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2.5.2

Incorporate imagery in the design presentation.

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2.5.3

Provide and receive feedback.

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3.1.1

Identify fibers, yarns, and fabrics.

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3.1.2

Utilize a magnifying device to examine the physical properties of fibers, yarns, and fabrics.

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3.1.3

Compare and contrast performance characteristics of fibers, yarns, and fabrics.

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3.1.4

Analyze performance characteristics of fibers, yarns, and fabrics.

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3.2.1

Compare and contrast natural, semi-synthetic, and synthetic fibers.

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3.2.2

Produce a woven, nonwoven, and knitted example.

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3.2.3

Explain production processes for creating fibers, yarns, woven, and knitted fabrics, and nonwoven textile products.

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3.2.4

Analyze sustainable processes to maintain the environment.

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3.2.5

Demonstrate the ability to repurpose, alter and/or repair existing textiles.

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3.2.6

Explain the embellishment and fabric printing methods of various textiles.

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3.2.7

Explain sourcing methods for raw materials, yarns, fabrics, and trims.

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3.3.1

Comprehend and follow product care labels.

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3.3.2

Select appropriate textile care products.

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3.3.3

Demonstrate appropriate textile care procedures (i.e., stain removal, pressing, and storage).

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3.3.4

Demonstrate the safe use and care of a washing machine, dryer, and pressing tools.

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3.3.5

Differentiate between wet and dry cleaning methods.

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3.3.6

Describe the steps in textile preservation and storage.

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3.4.1

Research textile legislation, standards, and labeling.

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3.4.2

Describe legislation affecting the textile industry and consumer protection.

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3.4.3

Analyze legislation, regulations, and public policy affecting the product, textile, and apparel industries.

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4.1.1

Demonstrate the safe use, care, and maintenance of sewing equipment.

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4.1.1

Performance Standard 4.1: Demonstrate Skills Using Industry-Standard Equipment, Tools, and Supplies

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4.1.2

Demonstrate the safe use, care, and maintenance of cutting, marking, pattern-making, and measuring tools.

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4.1.3

Demonstrate the safe use, care, and maintenance of pressing, cleaning, and steaming equipment.

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4.2.1

Select appropriate patterns for project end use.

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4.2.2

Interpret and apply information found on patterns.

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4.2.3

Determine yardage requirements for a variety of projects.

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4.2.4

Select appropriate fabrics and notions for project end use.

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4.2.5

Prewash fabric, press, layout, and cut a pattern, based on fabric characteristics.

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4.2.6

Demonstrate the ability to interpret and transfer pattern markings.

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4.2.7

Demonstrate the ability to alter a pattern for fit.

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4.2.8

Demonstrate the ability to draft a pattern.

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4.3.1

Demonstrate a variety of seams, seam finishes, and hems.

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4.3.10

Demonstrate the ability to alter or repurpose an existing garment.

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4.3.2

Demonstrate various machine and hand-stitching techniques

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4.3.3

Demonstrate pressing and steaming techniques.

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4.3.4

Demonstrate the application of various closures.

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4.3.5

Demonstrate the ability to construct a variety of garment features (e.g., collars, cuffs, pockets, etc.).

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4.3.6

Utilize resources to assist in garment construction.

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4.3.7

Demonstrate mending and repairing techniques.

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4.3.8

Construct garments and products for a variety of end uses.

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4.3.9

Demonstrate the ability to alter or repurpose an existing garment.

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5.1.1

Develop an understanding of demographics as related to a target market.

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5.1.2

Define marketing, recognize marketing trends, and review marketing strategies for products.

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5.1.3

Demonstrate the ability to illustrate a design.

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5.1.4

Produce elements of a Technical Package (Tech-Pack).

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5.1.5

Understand basic patternmaking or pattern editing relative to design.

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5.1.6

Produce a prototype product based on the design.

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5.2.1

Understand grading of pattern into sizes.

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5.2.2

Investigate garment-sizing strategies from different apparel brands.

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5.2.3

Understand how costing of materials and labor contributes to final cost.

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5.2.4

Investigate how consumer perceptions influence how much they are willing to pay.

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5.2.5

Determine effects of global policy on location of garment production.

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5.3.1

Compare and contrast garment factory practices in the US and in other countries.

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5.3.2

Analyze sustainable and ethical production practices.

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5.3.3

Investigate a company's production practices.

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5.3.4

Understand how garment production is tracked and managed.

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6.1.1

Describe the stages in fashion changes known as the fashion cycles.

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6.1.2

Differentiate between a trend and a fad.

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6.1.3

Describe the evolution of fashion through history.

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6.1.4

List influential designers throughout history.

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6.1.5

Research and forecast trends in apparel marketing.

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6.1.6

Forecast technological changes that impact the merchandising process (e.g., e-tailing, blogs, catalogues, etc.).

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6.1.7

Describe personal clothing needs and wants (i.e., wardrobe planning).

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6.1.8

Differentiate between physical, social, and psychological needs.

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6.1.9

Describe cultural, political, social, economic, and personal value factors that influence clothing choices.

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6.2.1

Determine external factors that influence merchandising.

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6.2.2

Utilize and implement visual merchandising.

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6.2.3

Practice methods for promoting textile and apparel products

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6.2.4

Analyze ethical considerations for merchandising textile and apparel products.

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6.2.5

Apply marketing strategies for products, textiles, and apparel.

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6.2.6

Compare and contrast various promotion strategies for products.

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6.3.1

Utilize a spreadsheet to determine the costs of manufacturing and merchandising products.

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6.3.2

Identify ethical considerations for the manufacturing and merchandising of products.

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6.3.3

Describe the function and importance of quality control.

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6.4.1

Investigate operations of a retail store.

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6.4.2

Describe various methods of maintaining inventory control.

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6.4.3

Evaluate the use of technology in various retail channels.

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6.4.4

Identify garment details relative to a target market.

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6.4.5

Be familiar with various classifications of categories of merchandise (e.g., men’s wear, sportswear, petites, etc.).

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6.5.1

Compare and contrast retail and wholesale practices.

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6.5.2

Describe the importance of the sales report in determining the effectiveness of prior purchases and planning future purchases.

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6.5.3

Utilize data to plan purchases

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6.5.4

Investigate the merchandise-buying process.

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6.5.5

Evaluate a sales report to determine the effectiveness of a prior fashion season.

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6.5.6

Determine the effects of global trade in today’s retail environment.

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6.6.1

Distinguish factors that contribute to quality customer relationships.

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6.6.2

Analyze methods of customer service in various retail channels.

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6.6.3

Create solutions and set expectations to address customer concerns (i.e., returns, exchanges, etc.).

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6.6.4

Investigate factors that influence consumer choices in purchasing decisions.

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6.7.1

Analyze legislation, regulations, and public policy affecting product, textile, and apparel industries.

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6.7.2

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

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6.7.3

Analyze the effects of security and inventory control strategies, cash and credit transaction methods, laws, and worksite policies, on loss prevention and store profit.

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6.7.4

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

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6.7.5

Analyze operational costs and other factors affecting profit.

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6.7.6

Debate labor ethics involved in the manufacturing and merchandising of products.

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6.7.7

Estimate costs involved in the manufacturing and merchandising of products.

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CS 2.0

Content Standard 2.0: Design – Demonstrate Apparel and Product Design Skills

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CS1.0

Content Standard 1.0: Career Exploration

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CS3.0

Content Standard 3.0: Textiles – Analyze Fiber and Fabric Products and Materials

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CS4.0

Content Standard 4.0: Construction – Demonstrate the Skills Needed to Produce, Alter, and Repair Apparel and Products

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CS5.0

Content Standard 5.0: Product Development and Production

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CS6.0

Content Standard 6.0: Merchandising, Marketing, and Promotions

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PS1.1

Performance Standard 1.1: Analyze the Role of Trade and Professional Organizations in Fashion, Textile, and Apparel Industries

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PS1.2

Performance Standard 1.2: Analyze Opportunities for Employment and Entrepreneurial Endeavors

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PS1.3

Performance Standard 1.3: Summarize Education and Training Requirements for Career Pathways

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PS1.4

Performance Standard 1.4: Analyze the Effects of Textile and Apparel Occupations on Local, State, National, and Global Economies

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PS2.1

Performance Standard 2.1: Utilize Elements and Principles of Designing, Constructing, and/or Altering End Products

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PS2.2

Performance Standard 2.2: Use Proper Illustration Techniques

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PS2.3

Performance Standard 2.3: Develop Design Inspiration

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PS2.4

Performance Standard 2.4: Demonstrate Knowledge of Design Skills

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PS2.5

Performance Standard 2.5: Demonstrate Knowledge of Design Presentation Skills

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PS3.1

Performance Standard 3.1: Evaluate Performance Characteristics of Fibers, Fabrics, and Finishes

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PS3.2

Performance Standard 3.2: Examine Processes for Creating Fibers, Yarns, and Fabrics

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PS3.3

Performance Standard 3.3: Analyze the Effects of Textile Characteristics on the Design, Construction, Care, Use, and Preservation of Products

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PS3.4

Performance Standard 3.4: Summarize Textile Legislation, Standards, and Labeling

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PS4.2

Performance Standard 4.2: Demonstrate the Skills Required for Pattern and Textile Selection and Preparation

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PS4.3

Performance Standard 4.3: Demonstrate Skills for Constructing, Altering, and Repairing

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PS5.1

Performance Standard 5.1: Develop and Design

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PS5.2

Performance Standard 5.2: Pre-Production Processes

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PS5.3

Performance Standard 5.3: Production

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PS6.1

Performance Standard 6.1: Implement Research Methods, Including Forecasting Techniques, for Marketing Textile and Apparel Products

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PS6.2

Performance Standard 6.2: Apply Methods for Promoting Textile and Apparel Products

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PS6.3

Performance Standard 6.3: Apply Marketing Strategies for Apparel, Textile, and Apparel Products

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PS6.4

Performance Standard 6.4: Apply Skills and Knowledge Required in the Retail Industry

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PS6.5

Performance Standard 6.5: Acquire an Understanding of the Merchandise-Buying Process

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PS6.6

Performance Standard 6.6: Evaluate the Components of Customer Service

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PS6.7

Performance Standard 6.7: Demonstrate General Operational Procedures Required for Business Profitability

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Applied Accounting (2015)

1.0:

INTRODUCTION TO ACCOUNTING

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1.1.1

Identify student and professional accounting organizations and associations.

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1.1.2

Identify professional designations and certificationsin the accounting profession.

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1.1.3

Describe the educational requirementsfor various careers, professional designations and certifications in the accounting profession.

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1.1.4

Describe the skills and competencies needed to be successful in the accounting profession.

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1.1.5

Describe the areas of specialization within the accounting profession and careers that require a knowledge of accounting.

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1.1:

Accounting Careers

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1.2.1

Discuss business ethics for accounting.

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1.2.2

Explain various types of workplace fraud.

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1.2.3

Describe how current events impact the accounting professions.

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1.2.4

Discuss the use of Generally Accepted Accounting Principles (GAAP).

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1.2.5

Explain the need for a code of ethics and accurate reporting in accounting.

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1.2.6

Demonstrate ethical decision‐making skills and conduct in a business scenario.

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1.2:

Accounting Ethics

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1.3.1

Apply analytical and critical decision‐making skills.

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1.3.2

Demonstrate the ability to work within a team concept.

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1.3.3

Communicate with liaisons outside the company.

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1.3.4

Prepare and deliver oral presentations.

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1.3:

Career Development Skills

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1.4.1

Explain types of business ownership.

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1.4.2

Understand advantages and disadvantages of various types of business entity structures.

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1.4:

Business Ownership

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2.0:

ACCOUNTING CONCEPTS, PROCEDURES, AND STRATEGIES

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2.1.1

Discuss the nature of the accounting cycle.

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2.1.10

Calculate, journalize, and post closing entries.

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2.1.11

Prepare a post‐closing trial balance.

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2.1.12

Prepare work sheets.

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2.1.13

Discuss the purpose of annual reports.

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2.1.14

Classify items as assets, liabilities, and owner’s equity.

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2.1.15

Examine documents for fundamental error detection.

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2.1.16

Prepare a bank reconciliation.

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2.1.2

Demonstrate the effects of transactions on the accounting equation.

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2.1.3

Prepare a chart of accounts.

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2.1.4

Use T accounts.

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2.1.5

Explain a variety of source documents.

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2.1.6

Record transactions in a general journal.

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2.1.7

Post journal entries to general ledger accounts.

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2.1.8

Prepare a trial balance.

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2.1.9

Calculate, journalize, and post adjusting entries.

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2.1:

Accounting Functions

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2.2.1

Identify integrated business software application packages.

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2.2.2

Demonstrate the ability to use common spreadsheet tools.

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2.2:

Business Software Application Packages

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2.3.1

Prepare balance sheets.

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2.3.2

Prepare a statement of equity and retained earnings.

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2.3.3

Prepare income statements.

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2.3.4

Calculate cost of goods sold.

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2.3.5

Calculate gross and net profit/loss.

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2.3.6

Analyze a company’s financial situation using its financial statements.

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2.3.7

Explain how accounting information is used to allocate resources in the business and personal decision‐making process.

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2.3:

Financial Statements

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2.4.1

Explain the nature of accounts payable and accounts receivable.

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2.4.2

Prepare and post to an accounts payable and accounts receivable subsidiary ledger.

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2.4.3

Analyze purchase and sales transactions.

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2.4.4

Prepare an accounts payable and accounts receivable schedule.

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2.4.5

Determine uncollectable accounts receivable and establish reserve for bad debt.

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2.4.6

Utilize accounting methods to track, record, and analyze business costs.

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2.4:

Accounts Payable and Accounts Receivable Functions

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2.5.1

Explain cash control procedures, e.g., internal and external controls and cash clearing.

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2.5.2

Prove cash.

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2.5.3

Journalize and post entries to establish and replenish petty cash.

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2.5.4

Journalize and post entries related to banking activities.

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2.5.5

Prepare and endorse checks.

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2.5.6

Prepare a deposit slip and compute the checkbook balance.

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2.5:

Asset Protection and Internal Controls

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2.6.1

Record inventory usage.

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2.6.2

Process inventory invoice.

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2.6.3

Process inventory adjustments.

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2.6.4

Determine the value and cost of inventory, e.g. Last In First Out (LIFO) method, First In First Out (FIFO) method, and weighted average.

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2.6:

Inventory Records to Track Current Assets

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2.7.1

Record the purchase of different types of assets.

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2.7.2

Determine the book value of a long term asset.

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2.7.3

Prepare depreciation schedules using various methods.

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2.7.4

Record the disposition of assets.

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2.7:

Long‐Term Assets

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2.8.1

Maintain employee earnings records.

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2.8.2

Calculate employee earnings, e.g., gross earnings, net pay.

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2.8.3

Calculate employee‐paid withholdings, e.g., federal, state, personal deductions.

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2.8.4

Prepare a payroll register.

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2.8.5

Record the payroll in the general journal.

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2.8.6

Describe compliance of payroll regulations.

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2.8:

Payroll Procedures

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Cabinetry and Fine Woodworking (2026)

1.0

PROFESSIONAL ORGANIZATIONS AND LEADERSHIP

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1.1

Student Leadership in Career Technical Student Organizations (CTSO) and Professional Associations

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1.1.1

Explore the role of professional organizations and/or associations in the Cabinetry and Woodworking industry.

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1.1.2

Define the values, roles, and opportunities provided through career technical student organizations.

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1.1.3

Engage in career exploration and leadership development.

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2.0

LAB ORGANIZATION AND SAFETY SKILLS

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2.1

General Safety

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2.1.1

Describe general shop safety rules, procedures and housekeeping duties.

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2.1.10

Identify the location of the posted building diagram for evacuation routes.

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2.1.11

Identify the location of safety data sheets (SDS) and the information they contain.

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2.1.12

Complete work assignments, following verbal and written instructions.

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2.1.13

Describe the requirements of the OSHA-10 safety course.

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2.1.2

Describe the roles of the Occupational Safety and Health Administration (OSHA) and the Environmental Protection Agency (EPA) pertaining to workplace safety.

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2.1.3

Describe the requirements for using personal protective equipment (PPE) during work activities, including safety glasses, ear protection, gloves, and shoes.

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2.1.4

Wear appropriate clothing for lab/shop activities.

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2.1.5

Secure hair and jewelry for lab/shop activities.

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2.1.6

Describe proper lifting procedures and proper use of support equipment.

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2.1.7

Describe ventilation requirements for working within the lab/shop area.

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2.1.8

Describe the location and procedures for using types of fire extinguishers and other fire safety equipment.

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2.1.9

Identify the location and procedures for using eye wash stations.

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3.0

HAND AND POWER TOOLS

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3.1

Hand Tools

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3.1.1

Identify hand tools common to cabinetmaking and woodworking.

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3.1.2

Demonstrate safe and proper techniques for using hand tools.

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3.1.3

Maintain hand tools (i.e., cleaning, storing, identifying defects).

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3.2

Power Tools and Machinery

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3.2.1

Identify power tools and machinery common to cabinetmaking and woodworking.

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3.2.2

Demonstrate safe and proper techniques for using power tools and machinery.

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3.2.3

Maintain power tools and machinery (i.e., cleaning, storing, identifying defects).

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3.2.4

Apply appropriate cut speeds and feed rates, based on materials and operation.

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4.0

FUNDAMENTAL DESIGN

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4.1

Elements of Design

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4.1.1

Describe the history and characteristics of cabinetry and furniture design styles.

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4.1.2

Describe elements of design (e.g., shapes, textures, lines, colors).

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4.1.3

Describe principles of design (e.g., harmony, symmetry, repetition, balance, proportion).

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4.1.4

Identify designed components (i.e., consumer choices) of cabinets and furniture.

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4.1.5

Describe the relationship between the function and form of a cabinet or piece of furniture.

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4.1.6

Identify common dimensions of furniture and cabinets.

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4.1.7

Describe practical consumer requirements for cabinets and furniture in everyday living.

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4.1.8

Describe common design modifications and requirements of the Americans with Disabilities Act (ADA).

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4.1.9

Plan a finished product based on client requirements and specifications.

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4.2

Print Reading Techniques

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4.2.1

Interpret basic elements of plans and prints (e.g., annotation, dimensions, line types).

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4.2.2

Define industry standard print reading terminology.

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4.2.3

Describe types of drawings (e.g., assembly, pictorial, orthographic, isometric, schematic).

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4.2.4

Identify components of plans and prints (e.g., dimensioning, sectional drawings, fasteners, tables, charts, assembly drawings).

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4.2.5

Create a materials list from plans and prints.

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4.2.6

Create a plan of procedure.

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4.2.7

Create a cut list from plans and prints.

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4.3

Measuring Techniques

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4.3.1

Identify industry standard units of measure (e.g., standard, decimal, metric).

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4.3.2

Define industry standard measurement terms (e.g., board feet, linear, square feet).

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4.3.3

Measure to the nearest 1/16th inch with a tape measure.

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4.3.4

Measure geometric shapes (e.g., arcs, circles, angles, compound angles, tapers).

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4.4

Mathematical Concepts

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4.4.1

Convert between imperial and metric measurements.

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4.4.2

Add, subtract, multiply and divide fractions, decimals, and whole numbers.

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4.4.3

Convert between fractions and decimals.

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4.4.4

Determine the cost of materials needed for a furniture/cabinetmaking project.

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4.5

Layout Principles and Practices

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4.5.1

Interpret drawing, sketch, and specification information.

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4.5.2

Prepare work area for layout.

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4.5.3

Select materials and tools to complete work assignment.

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4.5.4

Lay out project, using layout and marking tools.

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5.0

MATERIALS AND HARDWARE

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5.1

Materials

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5.1.1

Identify the major materials used in furniture and cabinetmaking (e.g., hardwood, softwood, composites, laminates, veneers, edge treatment) and their characteristics.

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5.1.2

Define materials terminology (e.g., kiln dry, grain, defect, lumber grade, face grade, sanded).

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5.1.3

Describe environmental impacts related to material choice.

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5.1.4

Describe how environmental conditions and climate can affect materials.

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5.1.5

Describe how production is affected by the availability, quality, and quantity of resources.

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5.1.6

Compare applications of raw materials, standard stock, and finished products.

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5.2

Fasteners and Methods

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5.2.1

Identify fasteners (e.g., type, purpose, application).

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5.2.2

Categorize fastening methods by their applications.

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5.2.3

Describe fastening methods for materials (e.g., toenailing, countersinking, pocket screws, dowels, biscuits, dominos).

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5.3

Adhesives and Methods

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5.3.1

Identify various adhesives (e.g., glues, contact adhesives, edge banding adhesives).

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5.3.2

Define common terminology (e.g., open assembly time, closed assembly time, shelf life).

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5.3.3

Describe adhesive methods for materials.

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5.3.4

Compare adhesive characteristics that affect assembly time, cure time, and strength of the product.

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5.3.5

Demonstrate cleanup procedures for common adhesives.

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5.4

Hardware

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5.4.1

Describe common types of hardware (e.g., hinges, handles, drawer slides, knobs, pulls) and their applications.

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5.4.2

Lay out hardware selected for the application.

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5.4.3

Install and adjust hardware, as needed.

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6.0

MANUFACTURING PROCESSES

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6.1

Manufacturing

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6.1.1

Describe current manufacturing processes (e.g., lean manufacturing, layout, milling, joinery, sanding, assembly, finishing, installation).

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6.2

Milling Operations

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6.2.1

Identify terms used with milling tools (e.g., kerf, grain, drilling, boring, counterboring, countersinking).

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6.2.2

Select milling tools for specific operations (e.g., table saw, drill press, joiner, band saw, jigsaw, router).

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6.2.3

Square a board.

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6.2.4

Cut lumber and sheet goods, using safe handling techniques.

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6.2.5

Cut material, using a jig and template.

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6.2.6

Perform operations on workpieces, using select safety devices (e.g., feather boards, holders, power feeders).

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6.3

Computer Numerical Control (CNC)

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6.3.1

Describe the applications of CNC technology.

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6.3.2

Define the programming and setup of CNC.

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6.3.3

Describe common CNC problems and troubleshooting methods.

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6.3.4

Compare the advantages and disadvantages of using CNC.

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6.4

Joinery Techniques

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6.4.1

Identify terminology associated with joinery techniques (e.g., doweling, blind dado, confirmat, floating tenon, tongue & groove, dado/rabbet, miter, dovetail).

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6.4.2

Compare the advantages and disadvantages of joinery types.

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6.4.3

Select the joinery type, joinery tools, and machinery best suited for specific operations.

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6.4.4

Construct dado, miter, rabbet, and butt joints.

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6.5

Sanding

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6.5.1

Define terms used with sanding processes and techniques (e.g., grit, belt, disc, hand).

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6.5.2

Prepare a surface for treatment or finish.

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6.5.3

Describe application methods for various types of filler materials.

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6.5.4

Select the best tool and abrasive for shaping and smoothing materials.

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6.5.5

Select the grit number and sequences for shaping and smoothing operations.

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6.5.6

Describe health and safety procedures that should be followed when working with abrasives and fillers.

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6.6

Assembly

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6.6.1

Define terms used with assembly procedures (e.g., dry fitting, clamping, gluing).

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6.6.2

Select the best assembly tools for specific operations (e.g., c-clamps, bar clamps, pipe clamps).

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6.6.3

Demonstrate assembly and clamping procedures.

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6.6.4

Assemble a project, using common case construction techniques (e.g., face frame, frameless).

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6.6.5

Assemble a project, using common frame and panel construction techniques (e.g., stile, rail, panel).

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6.6.6

Assemble a project, using furniture construction techniques.

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6.6.7

Construct a project that includes a drawer and a door.

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6.6.8

Check the accuracy and squareness of a project, using specific quality control criteria.

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6.6.9

Apply laminates (e.g., plastic, veneers, edge treatment) to a project.

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6.7

Finishing

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6.7.1

Identify terms and products used in finishing procedures (e.g., staining, clear coating, solvent, water-based).

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6.7.2

Select finishing tools and materials for specific operations.

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6.7.3

Apply various finishes, using application methods.

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6.7.4

Clean up finishing products and equipment.

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6.7.5

Describe health and safety procedures that should be followed when working with finishes.

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6.8

Cabinet Installation

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6.8.1

Describe cabinet layout and installation techniques.

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6.8.2

Describe countertop layout, materials, and installation techniques.

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6.8.3

Check walls and floors for level and plumb.

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6.8.4

Determine fasteners needed for walls.

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6.8.5

Describe upper and lower cabinets installation (e.g., other casework, mantels, floating shelves, hood vents).

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6.8.6

Describe countertop installation.

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6.8.7

Install molding and trim.

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6.8.8

Adjust doors and drawers.

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7.0

CABINETRY AND MILLWORK INDUSTRY

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7.1

Career Exploration

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7.1.1

Describe employment opportunities in the industry.

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7.1.2

Describe the economic variables affecting the industry.

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7.1.3

Create a project portfolio.

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7.1.4

Describe education and training options for various career pathways in the industry.

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7.1.5

Describe worker’s rights and responsibilities.

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Cabinetry and Millwork (2016)

1

CONTENT STANDARD 1.0: LAB ORGANIZATION AND SAFETY SKILLS

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1.1

Performance Standard 1.1: General Safety

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1.1.1

Describe general shop safety rules, procedures and housekeeping duties.

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1.1.10

Identify the location of the posted evacuation routes.

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1.1.11

Identify and wear appropriate clothing for lab/shop activities.

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1.1.12

Secure hair and jewelry for lab/shop activities.

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1.1.13

Locate and interpret safety data sheets (SDS).

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1.1.14

Follow written instructions to complete work assignments.

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1.1.15.

Follow written instructions to complete work assignments.

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1.1.16.

Recommend attendance of OSHA 10-hr safety course

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1.1.17

Review worker’s rights and responsibilities.

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1.1.18.

CONTENT STANDARD 2.0: MANUAL AND POWER TOOLS

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1.1.2.

Demonstrate knowledge of OSHA/EPA and their role in workplace safety.

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1.1.3.

Comply with the required use of safety glasses, ear protection, gloves, and shoes during lab/shop activities (i.e., personal protection equipment – PPE).

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1.1.4.

Utilize safe procedures for handling of tools and equipment.

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1.1.5.

Operate lab equipment according to safety guidelines.

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1.1.6.

Identify and use proper lifting procedures and proper use of support equipment.

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1.1.7.

Utilize proper ventilation procedures for working within the lab/shop area

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1.1.8.

Identify the location and the types of fire extinguishers and other fire safety equipment; demonstrate knowledge of the procedures for using fire extinguishers and other fire safety equipment.

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1.1.9

Identify the location and use of eye wash stations.

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2.1

Performance Standard 2.1: Hand Tools

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2.1.1

Identify hand tools and their appropriate usage

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2.1.2

Demonstrate the proper techniques when using hand tools.

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2.1.3.

Demonstrate safe handling and use of appropriate tools.

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2.1.4

Demonstrate proper cleaning, storage, and maintenance of tools.

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2.2

Performance Standard 2.2: Power Tools and Equipment

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2.2.1

Identify power tools and their appropriate usage.

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2.2.2

Identify equipment and their appropriate usage.

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2.2.3

Demonstrate the proper techniques when using power tools and equipment.

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2.2.4

Demonstrate safe handling and use of appropriate power tools and equipment.

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2.2.5

Demonstrate proper cleaning, storage, and maintenance of power tools and equipment.

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2.2.6

Determine cut speeds and feed rates.

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3

CONTENT STANDARD 3.0: FUNDAMENTAL DESIGN

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3.1

Performance Standard 3.1: Elements of Design

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3.1.1

Explain the history and characteristics of cabinetry and furniture design styles.

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3.1.2

Identify needs and wants in cabinets and furniture in everyday living.

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3.1.3

Describe the relationship between the function and form of a cabinet or piece of furniture.

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3.1.4

Identify various cabinet styles and components.

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3.1.5

Identify common sizes in relation to furniture and cabinets.

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3.1.6

Discuss elements of design (e.g., shapes, textures, lines, colors, etc.).

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3.1.7

Discuss principles of design (e.g., harmony, symmetry, repetitions, balance, proportion, etc.).

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3.1.8

Identify and describe Americans with Disabilities Act (ADA) requirements when applicable

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3.1.9

Utilize client requirements and specifications to create a finish product.

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3.2

Performance Standard 3.2: Print Reading Techniques

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3.2.1

Interpret basic elements of a working drawing (e.g., annotation, dimensions, line types, etc.).

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3.2.2

Identify and define industry standard terminology.

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3.2.3

Describe various types of drawings (e.g., working, assembly, pictorial, orthographic, isometric, schematic, etc.).

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3.2.4

Understand dimensioning, sectional drawings, fasteners, tables, charts, and assembly drawings.

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3.2.5

Develop a materials list from a working drawing.

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3.2.6

Develop a construction plan of procedure.

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3.2.7

Develop a cut list from a working drawing.

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3.3

Performance Standard 3.3: Measures and Scaling Techniques

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3.3.1

Identify industry standard units of measure (e.g., standard, decimal, metric, etc.).

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3.3.2

Define industry standard measurement terms (e.g., linear, square ft., tolerance, squareness, concentricity, perpendicular, parallel, etc.).

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3.3.3

Demonstrate proper use of precision measuring tools (e.g., micrometer, dial-indicator, caliper, etc.).

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3.3.4

Measure to the nearest 1/16th inch with a tape measure.

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3.3.5

Demonstrate the use of geometric shapes (e.g., arcs, circles, angles, compound angles, tapers, etc.).

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3.4

Performance Standard 3.4: Freehand Technical Sketching Techniques

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3.4.1

Identify industry standard units of measure (e.g., standard, decimal, metric, etc.).

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3.4.2

Define industry standard measurement terms (e.g., linear, square ft., tolerance, squareness, concentricity, perpendicular, parallel, etc.).

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3.4.3

Demonstrate proper use of precision measuring tools (e.g., micrometer, dial-indicator, caliper, etc.).

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3.4.4

Demonstrate the use of geometric shapes (e.g., arcs, circles, angles, compound angles, tapers, etc.).

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3.5

Performance Standard 3.5: Computer Design Technologies

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3.5.1

Introduction to current software programs.

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3.5.2

Design and create a model.

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3.5.3

Create shop drawings.

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3.5.4

Modify and adjust standards within a software program.

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3.6

Performance Standard 3.6: Mathematical Concepts

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3.6.1

Convert between customary and metric systems

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3.6.2

Identify and convert standards and metric designation.

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3.6.3

Add, subtract, multiply and divide fractions, decimals, and whole numbers.

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3.6.4

Convert fractions to decimals.

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3.6.5

Determine the cost of materials needed for a furniture/cabinetmaking project.

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3.7

Performance Standard 3.7: Layout Principles and Practices

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3.7.1

Interpret drawing, sketch or specification information.

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3.7.2

Prepare work area for layout.

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3.7.3

Select appropriate materials to complete work assignment.

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3.7.4

Use layout and marking tools as required.

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3.7.5

Layout parts using measurement practices.

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4

CONTENT STANDARD 4.0: MATERIALS AND HARDWARE

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4.1

Performance Standard 4.1: Materials

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4.1.1

Identify and describe the major materials and their characteristics used in furniture and cabinetmaking (e.g., hardwood, softwood, composites, laminates, veneers, edge treatment, etc.)

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4.1.2

Define material terminology (e.g., air dry, kiln dry, defects, lumber grade, face grades, sanded, etc.)

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4.1.3

Differentiate between the various types of material properties and their applications.

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4.1.4

Discuss the impact of material usage on the environment.

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4.1.5

Discuss the impact of the environment and climate on materials.

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4.1.6

Explain how production is affected by the availability, quality, and quantity of resources.

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4.1.7

Differentiate between raw materials, standard stock, and finished products.

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4.2

Performance Standard 4.2: Fasteners and Methods

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4.2.1

Identify and discuss various fasteners (e.g., type, purpose, application, etc.)

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4.2.2

Categorize fastening methods by appropriate applications.

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4.2.3

Discuss fastening methods for various materials (e.g., toenailing, countersinking, pocket screws, dowels, biscuits, dominos, etc.)

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4.3

Performance Standard 4.3: Adhesives and Methods

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4.3.1

Identify and discuss various adhesives (e.g., glues, contact adhesives, edge bending adhesives, etc.)

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4.3.2

List and define common terminology (e.g., open assembly time, closed assembly time, cure time, 1-piece flow, slip, and shelf life, etc.)

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4.3.3

Discuss adhesive methods for various materials.

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4.3.4

Compare characteristics of adhesives that affect the assembly time, cure time and strength of the product.

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4.3.5

Demonstrate the proper cleanup procedures for specific adhesives.

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4.4

Performance Standard 4.4: Hardware

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4.4.1

Identify and describe common types of hardware and their applications.

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4.4.2

Select the hardware for the appropriate application.

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4.4.3

Layout, install, and adjust hardware.

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5

CONTENT STANDARD 5.0: MANUFACTURING PROCESSES

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5.1

Performance Standard 5.1: Manufacturing

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5.1.1

Identify and describe the current manufacturing processes (e.g., layout, milling, joinery, sanding, assembly, finishing, installation, etc.)

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5.2

Performance Standard 5.2: Milling Operations

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5.2.1

Identify terms used with milling tools (e.g., kerf, set, grain, drilling, boring, counterboring, countersinking, etc.)

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5.2.2

Select the proper milling tools for specific operations (e.g., table saw, drill press, joiner, lathe, band saw, jigsaw, routers, etc.)

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5.2.3

Demonstrate the steps to square a board.

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5.2.4

Demonstrate cutting and handling techniques used for lumber and sheet goods.

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5.2.5

Demonstrate the use of a jig, template, and fixture.

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5.2.6

Demonstrate safety operating procedures, (e.g. feather boards, holders, and power feeders).

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5.2.7

Identify terms used with milling tools (e.g., kerf, set, grain, drilling, boring, counterboring, countersinking, etc.)

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5.3

Performance Standard 5.3: Computer Numerical Control (CNC)

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5.3.1

Discuss the applications of CNCs and CNC technology.

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5.3.2

Understand the programming and set up of CNCs.

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5.3.3

Discuss the outcomes of appropriate G codes/M codes.

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5.3.4

Discuss troubleshooting methods

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5.3.5

Advantages and disadvantages of using CNCs.

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5.4

Performance Standard 5.4: Joinery Techniques

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5.4.1

Identify terms used with joinery techniques (e.g., doweling, biscuits, floating tenon, tongue & groove, dados, miter, dovetail, etc.).

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5.4.2

Determine the appropriate joinery applications

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5.4.3

Discuss the advantages and disadvantages of joinery types.

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5.4.4

Select the proper joinery tools and machinery for specific operations.

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5.4.5

Construct various joints (i.e., dado, miter, rabbet, butt).

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5.5

Performance Standard 5.5: Sanding

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5.5.1

Identify terms used with sanding processes and techniques (e.g., grit, belt, disc, hand, etc.)

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5.5.2

Properly prepare a surface for a treatment or finish.

Generate resource
5.5.3

Demonstrate proper application methods for different types of filler materials.

Generate resource
5.5.4

Select the proper tool and abrasive for shaping and smoothing materials.

Generate resource
5.5.5

Select the proper grit sizes and sequences for shaping and smoothing operations.

Generate resource
5.5.6

Utilize the proper health and safety procedures when working with abrasives and fillers

Generate resource
5.6

Performance Standard 5.6: Assembly

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5.6.1

Identify terms used with assembly procedures (e.g., dry fitting, clamping, gluing, etc.)

Generate resource
5.6.10

Demonstrate molding and trim usage and installation

Generate resource
5.6.2

Select the proper assembly tools for specific operations (e.g., c-clamps, bar clamps, pipe clamps, etc.)

Generate resource
5.6.3

Demonstrate assembly and clamping procedures.

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5.6.4

Demonstrate common case construction techniques (e.g., face frame, frameless, etc.)

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5.6.5

Demonstrate common frame and panel construction techniques (e.g., stile, rail, panel, etc.)

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5.6.6

Demonstrate furniture construction techniques.

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5.6.7

Construct a project that includes a drawer and a door.

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5.6.8

Use specific quality control criteria to check the accuracy and squareness of a project.

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5.6.9

Demonstrate laminating techniques (e.g., plastic, veneers, edge treatment, etc.)

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5.7

Performance Standard 5.7: Finishing

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5.7.1

Identify terms and products used in finishing procedures (e.g., staining, clear coating, penetrating oils, sheen, sealer, etc.)

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5.7.2

Select the proper finishing tools and materials for specific operations.

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5.7.3

Demonstrate proper application methods for different types of finishes.

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5.7.4

Demonstrate clean up procedures for various types of finishing products and equipment.

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5.7.5

Utilize the proper health and safety procedures when working with finishes.

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5.8

Performance Standard 5.8: Installation

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5.8.1

Discuss cabinet layout and installation techniques.

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5.8.2

Discuss countertop layout, materials, and installation techniques.

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5.8.3

Check walls and floors for level and plumb.

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5.8.4

Determine fasteners for walls.

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5.8.5

Install upper and lower cabinets and other casework.

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5.8.6

Install countertops, including sink cutouts and back splash.

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5.8.7

Cut and install molding and trim.

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5.8.8

Adjust doors and drawers.

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5.8.9

Clean work site.

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6.1

Performance Standard 6.1: Career Exploration

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6.1.1

Discuss the employment opportunities in the industry.

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6.1.2

Discuss economic impacts within the industry.

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6.1.3

Create an employment application and resume.

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6.1.4

Explore education and training for careers in the industry.

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Culinary Arts (2015)

1.0

Career Paths and Industry Professional Standards

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1.1

Professional Foodservice Industry, History, Traditions, and Current Trends

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1.1.1

Explore the history of the foodservice industry.

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1.1.2

Integrate global trends in the foodservice industry.

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1.1.3

Compare various types of international and regional cuisines.

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1.2

Career Paths and Opportunities in Food Service Industries

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1.2.1

Differentiate between the various positions in foodservice industry.

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1.2.2

Explore career and educational opportunities in related foodservice industries. Professional and Ethical Workplace Behaviors

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1.3

Professional and Ethical Workplace Behaviors

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1.3.1

Wear and maintain professional workplace attire.

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1.3.2

Demonstrate professional and ethical workplace behaviors.

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1.3.3

Demonstrate helpful, courteous, and attentive customer‐service skills.

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10.0

Front-of-the-house Procedures

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10.1

Service Styles

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10.1.1

Display a variety of table settings.

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10.1.2

Perform a variety of service styles.

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10.1.3

Identify and use proper techniques for greeting, seating, and presenting the menu to customers.

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10.1.4

Align menu types to service styles.

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10.2

Beverage Service

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10.2.1

Prepare and serve a variety of hot and cold beverages.

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10.2.2

Properly hold and store beverages

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11.0

Business Operations in the Food Service Industry

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11.1

Entrepreneurship Opportunities

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11.1.1

Discuss components of a business plan.

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11.1.2

Investigate support networks for entrepreneurship Identify business opportunities.

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11.1.3

Identify issues that impact business and personal finances.

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11.2

Marketing Strategies

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11.2.1

Describe various marketing techniques utilized in the foodservice industry

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11.2.2

Create a marketing tool utilizing a menu.

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11.3

Professional Organizations

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11.3.1

Explore student and professional organizations associated with the foodservice industry

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11.3.2

Participate in a student and/or professional organization function.

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2.0

Sanitation & Safety

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2.1

Microorganisms and Their Role In Foodborne Illness

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2.1.1

Analyze foodborne symptoms, illnesses and their causes.

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2.1.2

Practice safe food handling techniques and prevention of foodborne illnesses.

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2.2

Safe Food Handling Principles

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2.2.1

Practice appropriate personal hygiene/health procedures and report symptoms of illness

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2.2.2

Demonstrate awareness of the FDA Model Food Code and local health department regulations.

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2.2.3

Explain HACCP (Hazard Analysis Critical Control Point) and identify CCPs(Critical Control Points).

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2.2.4

Implement appropriate procedures and precautions to prevent accidents and injuries.

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2.2.5

Recognize OSHA standards

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3.0

Food Service Skills, Equipment, and Production

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3.1

Food Service Tools and Equipment

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3.1.1

Identify tools and equipment for appropriate use.

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3.1.2

Safely operate and maintain tools and equipment.

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3.2

Knife Skills

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3.2.1

Describe basic knife cuts and their application

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3.2.2

Demonstrate how to properly handle, sharpen, and maintain knives.

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3.2.3

Determine knives for appropriate use.

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3.3

Workplace Mise en Place

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3.3.1

Identify and apply front‐ and back‐of‐the‐house mise en place.

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3.3.2

Create prep lists and timelines.

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3.4

Measuring Techniques

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3.4.1

Differentiate weights and measures for proper scaling (weight vs. volume, wet vs. dry)

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3.4.2

Identify the appropriate measuring instrument(s).

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3.4.3

Demonstrate proper measuring techniques.

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3.5

Recipe Standards

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3.5.1

Follow a standardized recipe.

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3.5.2

Increase and decrease recipe yields using conversion factors.

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3.5.2

Write a standardized recipe.

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3.6

Presentation Techniques

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3.6.1

Create appropriate garnishes for specific food items.

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3.6.2

Design and use of centerpieces.

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3.6.3

Model a variety of plating techniques.

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3.6.4

Explain buffet presentations.

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4.0

Menu Planning Principles

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4.1

Nutrition Principles and Specialized Dietary Plans

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4.1.1

Interpret and incorporate basic nutrition knowledge to menu planning and modification.

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4.1.2

Explain special dietary needs and available modifications.

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4.1.3

Identify common food allergies and key substitutions.

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4.2

Menu Planning Principals

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4.2.1

Differentiate menu types.

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4.2.2

Identify how menu prices are determined.

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4.2.3

Calculate menu pricing.

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4.2.4

Plan a menu for a given scenario.

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4.3

Purchasing, Storeroom Operations, and Cost Controls

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4.3.1

Practice proper storage procedures

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4.3.2

Utilize a purchase specification and complete a requisition form

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4.3.3

Calculate the cost of a recipe.

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4.3.4

Apply inventory control as it relates to FIFO (first in, first out) and par levels

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5.0

Bakery Production Techniques

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5.1

Preparing Baked Goods

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5.1.1

Identify common baking ingredients

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5.1.2

Prepare a variety of baked goods i.e. yeast and quick breads, pastries, and dessert items.

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5.1.3

Understand recipes modifications for environmental conditions.

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5.1.4

Understand and utilize bakers’ formulas.

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5.1.5

Demonstrate various plating presentations.

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5.1.6

Properly hold and store products.

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6.0

Garde Manager

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6.1

Duties of Garde Manager

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6.1.1

Prepare creamy and vinaigrette dressings and dips.

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6.1.2

Prepare various salads and components.

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6.1.3

Prepare a variety of hot and cold sandwiches, components and side items

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6.1.4

Prepare a variety of appetizers and hors d'oeuvre.

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6.1.5

Properly hold and store Garde manger items.

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7.0

Ingredients and Food Production

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7.1

Oils and Vinegars, Fresh and Dried Herbs

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7.1.1

Identify various spices, fresh and dried herbs for their appropriate uses.

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7.1.2

Maintain quality of spices and herbs through proper holding and storage.

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7.1.3

Identify oils and vinegars for their appropriate uses.

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7.2

Fruits & Vegetables

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7.2.1

Select appropriate fruits and vegetables for intended uses.

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7.2.2

Prepare a variety of fruits and vegetables.

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7.2.3

Properly hold and store fruit and vegetables.

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7.2.4

Demonstrate a variety of cooking methods for fruits and vegetables.

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7.3

Starches, Grains, and Legumes

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7.3.1

Select and prepare a variety of starches, grains, and legumes for intended uses

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7.3.2

Demonstrate a variety of cooking methods for starches, grains, and legumes

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7.3.3

Use starches, grains and legumes as center of the plate items (i.e. vegetarian, ethnic cuisines).

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7.3.4

Properly hold and store starches, grains, and legumes

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7.4

Dairy Products

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7.4.1

Select and prepare dairy products for intended uses.

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7.4.2

Properly hold and store dairy products.

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7.5

Eggs

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7.5.1

Differentiate the usage of fresh and older eggs.

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7.5.2

Prepare and serve eggs using a variety of cooking methods.

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7.5.3

Properly hold and store eggs and egg products.

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7.6

Center of the Plate

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7.6.1

Select appropriate cuts for intended uses.

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7.6.2

Identify appropriate fabricating methods of meats, poultry, and seafood.

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7.6.3

Identify uses of animal by‐products.

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7.6.4

Outline federal grading standards

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7.6.5

Prepare a variety of meats, poultry, and seafood utilizing various cooking methods.

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7.6.6

Properly hold and store meats, poultry and seafood.

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8.0

Stocks/Sauces/Soups

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8.1

Preparation of Stocks

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8.1.1

Prepare a variety of stocks using various cooking methods.

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8.1.2

Properly cool, hold and store stocks

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8.2

Preparation of Sauces

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8.2.1

Prepare mother sauces and derivative small sauces.

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8.2.2

Utilize a variety of thickening methods/agents

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8.2.3

Properly cool, hold and store sauces.

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8.3

Preparation of Soups

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8.3.1

Prepare a variety of clear, thick, and specialty soups using a variety of cooking methods.

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8.3.2

Properly cool, hold and store soups

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9.0

Cooking Methods

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9.1

Dry Heat, Moist Heat, and Combination Cooking Methods

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9.1.1

Explain and demonstrate methods of dry heat cooking with and without fat.

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9.1.2

Explain and demonstrate methods of moist heat cooking.

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9.1.3

Explain and demonstrate methods of combination cooking

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Culinary Arts (2023)

1

PROFESSIONAL ORGANIZATIONS AND LEADERSHIP

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1.1

Student Leadership in Career Technical Student Organizations (CTSO) and Professional Associations

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1.1.1

Explore the role of professional organizations and/or associations in the culinary arts industry.

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1.1.2

Define the value, role, and opportunities provided through career technical student organizations.

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1.1.3

Engage in career exploration and leadership development.

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10

COOKING METHODS

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10.1

Dry Heat, Moist Heat, and Combination Cooking Methods

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10.1.1

Demonstrate methods of dry heat cooking with and without fat.

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10.1.2

Demonstrate methods of moist heat cooking.

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10.1.3

Demonstrate methods of combination cooking.

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10.1.4

Describe sous vide.

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11

FRONT-OF-THE-HOUSE PROCEDURES

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11.1

Service Styles

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11.1.1

Display a variety of table settings (e.g., lunch, fine dining, breakfast).

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11.1.2

Perform a variety of service styles (e.g., American plated, French, Russian).

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11.1.3

Perform table service (i.e., introduce, greet, seat, present menu) with customers.

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2

CAREER PATHWAYS AND INDUSTRY PROFESSIONAL STANDARDS

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2.1

Professional Foodservice Industry, History, Traditions, and Current Trends

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2.1.1

Describe the history of the foodservice industry.

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2.1.2

Identify global trends in the foodservice industry (e.g., sustainability, local sourcing, limiting waste, gas/electric usage, purchasing disposables, social networking/marketing, farm-to-table).

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2.1.3

Compare types of international and regional cuisines.

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2.2

Career Paths and Opportunities in Foodservice Industries

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2.2.1

Identify the major positions in a professional kitchen (e.g., chef, sous chef, chef de cuisine, pastry chef, line cooks, production staff, steward department, catering/banquet) and non-commercial positions (e.g., retail, food science, nutrition, food development/entrepreneurial outlets, food stylist).

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2.2.2

Write an education and career plan.

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2.2.3

Describe certification options and professional organizations available to the industry (e.g., postsecondary technical certifications, Culinary Institute of America, American Culinary Federation, food manager protection certifications).

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2.2.4

Identify components of a business plan.

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2.3

Professional and Ethical Workplace Behaviors in the Foodservice Industry

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2.3.1

Describe the standards for professional attire in the foodservice industry.

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2.3.2

Identify ethical issues in the industry (e.g., personal illness/safety, substance use/abuse).

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2.3.3

Demonstrate helpful, courteous, and attentive customer service skills.

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2.3.4

Collaborate with team members.

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3

SANITATION AND SAFETY

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3.1

Risk Management, Workplace Safety, and Food Safety

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3.1.1

Identify the primary foodborne illnesses, symptoms, and their causes.

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3.1.2

Describe the need for emergency plans and safety training.

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3.1.3

List the steps in reporting an accident or injury incident (i.e., OSHA requirements).

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3.1.4

Describe basic first aid practices and when they are needed.

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3.1.5

List the procedures for storing hazardous chemicals in a food service operation.

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3.1.6

Identify fire hazards and fire safety response.

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3.2

Safe Food Handling Principles

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3.2.1

Demonstrate personal hygiene practices and health procedures and report symptoms of illness.

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3.2.2

Demonstrate awareness of the FDA Model Food Code (most current edition) and local health department regulations.

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3.2.3

Describe the function of HACCP (Hazard Analysis Critical Control Point).

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3.2.4

Identify how food becomes unsafe (e.g., allergens, cross-contamination, receiving/rejecting food, time and temperature control).

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3.2.5

Demonstrate storage procedures for various foods and supplies (e.g., dry, refrigerated, frozen, chemicals, paper goods).

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3.2.6

Apply inventory control related to FIFO (i.e., first in, first out) and par levels.

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4

FOOD SERVICE SKILLS, EQUIPMENT, AND PRODUCTION

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4.1

Food Service Tools and Equipment

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4.1.

Perform a safety check before and maintenance after using tools and equipment.

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4.1.1

Identify tools and equipment in a food service workplace.

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4.1.2

Match tools and equipment to their intended use.

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4.2

Knife Skills

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4.2.1

Demonstrate how to handle, sharpen, and maintain knives.

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4.2.2

Select the correct type of knife for its function.

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4.2.3

Demonstrate basic knife cuts.

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4.3

Workplace Mise en Place

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4.3.1

Execute mise en place for front-of-house and back-of-house.

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4.3.2

Create preparation (i.e., prep) lists and timelines.

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4.3.3

Determine weights and measures for scaling (e.g., weight vs. volume, wet vs. dry).

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4.3.4

Identify measuring instruments.

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4.3.5

Demonstrate measuring techniques.

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4.3.6

Read and follow a standardized recipe.

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4.3.7

Alter yields, based on a standardized recipe.

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4.4

Presentation Techniques

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4.4.1

Create garnishes for specific food items (e.g., soups, entrées, desserts, beverages, appetizers).

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4.4.2

Demonstrate plating techniques (e.g., dine-ware selection, plating principles).

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5

MENU PLANNING PRINCIPLES

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5.1

Nutrition Principles and Specialized Dietary Plans

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5.1.1

Incorporate basic nutrition knowledge into menu planning.

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5.1.2

Propose changes in a menu or recipe to fit various dietary needs (e.g., gluten-free, dairyfree, avoiding the eight allergens).

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5.1.3

Apply Dietary Guidelines for Americans and MyPlate to plan meals.

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5.2

Menu Writing Principles

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5.2.1

Identify a variety of menu formats.

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5.2.2

Describe factors (e.g., ingredient costs) that affect menu pricing.

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5.2.3

Calculate menu pricing (e.g., food costs).

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5.2.4

Plan a menu for a given scenario.

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5.2.5

Describe inventory value as it relates to cost control.

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6

BAKERY

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6.1

Baked Goods

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6.1.1

Identify baking ingredients and their functions.

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6.1.2

Prepare various baked goods (e.g., yeast breads, quick breads, pastries).

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6.1.3

Prepare cookies and cakes.

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6.1.4

Prepare frozen desserts.

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6.1.5

Identify environmental conditions affecting recipes (e.g., altitude, humidity, heat).

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6.1.6

Calculate ingredient weights using baker's percentages.

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7

GARDE MANGER

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7.1

Duties of the Garde Manger

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7.1.1

Describe types of salads (e.g., pasta, protein, vegetable, fruit) and uses (e.g., dessert, starter, entrée, side).

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7.1.2

Prepare creamy and vinaigrette dressings and dips.

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7.1.3

Prepare salads.

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7.1.4

Prepare sandwiches and side items.

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7.1.5

Prepare appetizers and hors d'oeuvres (e.g., crudités, charcuterie, canapés).

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8

INGREDIENTS AND FOOD PRODUCTION

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8.1

Spices, Oils and Vinegar, Fresh and Dried Herbs

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8.1.1

Identify spices and their uses.

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8.1.2

Identify fresh and dried herbs and their uses.

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8.1.3

Identify oils and their uses.

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8.1.4

Identify vinegars and their uses.

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8.2

Fruits and Vegetables

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8.2.1

Identify fruits for intended uses.

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8.2.2

Identify vegetables for intended uses.

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8.2.3

Prepare uncooked fruits and vegetables.

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8.2.4

Demonstrate cooking methods for fruits and vegetables.

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8.3

Pastas (i.e., Starches), Grains, and Legumes

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8.3.1

Identify pasta, grains, and legumes.

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8.3.2

Demonstrate a variety of cooking methods for pasta, grains, and legumes.

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8.4

Dairy Products and Eggs

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8.4.1

Identify uses of dairy products in cooking (e.g., cheese, cream, milk).

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8.4.2

Prepare dairy products.

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8.4.3

Describe the functions of eggs (e.g., emulsifier, binder, coating).

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8.4.4

Prepare eggs (e.g., scrambled, omelets, poached).

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8.5

Proteins

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8.5.1

Identify proteins for the center of the plate (e.g., beef, chicken, seafood, pork).

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8.5.2

Fabricate a chicken.

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8.5.3

Prepare beef, poultry, pork, or seafood.

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9

STOCKS/SAUCES/SOUPS

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9.1

Preparation of Stocks

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9.1.1

Identify the components of stock.

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9.1.2

Prepare stock.

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9.2

Preparation of Sauces

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9.2.1

Identify the five mother sauces.

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9.2.2

Prepare mother sauces and derivative small sauces.

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9.2.3

Prepare nouvelle and ethnic sauces.

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9.2.4

Demonstrate the use of thickening agents.

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9.3

Preparation of Soups

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9.3.1

Identify the basic types of soup (e.g., broth, cream).

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9.3.2

Prepare a broth and a cream soup.

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Digital Communications Program (2016)

1.0

Elements and Principals of Design and Visual Communication

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1.1

Elements of Design

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1.1.1

Identify, analyze, and implement the application of color, line, shape, texture, size, and value in design.

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1.2

Principles of Design

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1.2.1

Analyze and incorporate the principles of design (i.e. balance, contrast, alignment, rhythm, repetition, proximity, movement, harmony, emphasis, unity, etc.) in graphic works.

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1.2.2

Demonstrate the principles of design through various design techniques.

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1.3

Principles of Typography

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1.3.1

Identify the anatomical components and qualities of type (i.e., x‐height, ascenders, descenders, counters, etc.)

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1.3.2

Apply and adjust formatting to type.

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1.3.3

Demonstrate the relationship of typography and design through the construction of graphic works utilizing and manipulating type.

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1.4

Principles and Elements of Design to Layout

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1.4.1

Apply effective use of negative space, composition, message structure, graphics, etc., to graphic works.

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1.4.2

Create graphic works utilizing grids and templates.

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1.4.3

Utilize rule of thirds, simplicity, and/or complexity, etc. in layout.

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1.4.4

Demonstrate layout skills for print (i.e. magazines, yearbooks) and digital media (i.e. mobile devices, tablets).

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1.4.5

Explain the importance of consistency of design.

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1.4.6

Explain the importance of usability.

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1.4.7

Describe visual hierarchy and how it is used in design to control the viewer’s eyes.

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1.4.8

Explain the methods used to control visual hierarchy.

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10.0

Understanding Web Page Design and Layout

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10.1

Demonstrate understanding of Color Theory as it Applies to Web Design and Development

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10.1.1

Explore Web Design Fundamentals and design theory.

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10.1.2

Understand graphics file formats (vector versus raster).

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10.1.3

Utilize graphics editors.

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10.1.4

Understand computer color basics.

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11.0

Understand Integration of Web Page Controls

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11.1

Demonstrate the Ability to Use Design and Layout Web Forms

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11.1.1

Create an HTML form.

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11.1.2

Create fields for text.

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11.1.3

Create text boxes.

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11.1.4

Understand how to choose appropriate form controls.

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11.1.5

Create radio buttons, check boxes, and list boxes.

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11.1.6

Create selection lists.

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11.1.7

Talk about HTML Form validation (but don’t use).

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12.0

Understand Web Related Planning and Organizational Standards

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12.1

Demonstrate Understanding of Site Organization and Navigation Principles

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12.1.1

Create usable navigation.

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12.1.2

Build text‐based navigation.

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12.1.3

Use graphics for navigation and linking.

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12.1.4

Use lists for navigation.

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12.1.5

Build horizontal navigation bars.

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12.1.6

Build vertical navigation bars.

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12.1.7

Use background color and graphics to enhance navigation.

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12.1.8

Create hover rollovers.

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2.0

Professional Communication

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2.1

Basic Communication Skills

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2.1.1

Demonstrate effective business communication skills in a clear, courteous, concise, and correct manner on personal and professional levels.

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2.1.2

Demonstrate through vocal expression and listening skills in a clear, courteous, concise, and correct manner on personal and professional levels.

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2.1.3

Demonstrate ability to give and receive constructive feedback, i.e. debrief a project not defend a project.

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2.1.4

Demonstrate appropriate communication skills i.e. telephone, texting, social media.

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2.1.5

Converse appropriately in a business, social, and media situations.

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2.1.6

Explain the importance of developing a message for a specific audience.

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2.1.7

Synthesize information collected from communications with various stakeholders.

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3.0

Editing and Proofreading Skills

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3.1

Proofreading Skills

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3.1.1

Demonstrate ability to proofread and edit various forms of copy for different audiences.

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3.1.2

Demonstrate knowledge of electronic proofreading skills.

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3.1.3

Demonstrate knowledge of digital copy proofing, editing and correcting.

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3.1.4

Understand how to use software to track changes.

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4.0

Ethical and Legal Issues Relating to Digital Communications

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4.1

Copyright and Intellectual Property Law

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4.1.1

Understand copyright law, fair use, and intellectual property.

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4.1.2

Understand the use of Creative Commons, (including font usage, photography, illustration, audio, and video rights).

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4.1.3

Understand laws governing copyright, intellectual property (including font usage, photography, illustration, audio and video rights), and software licensing.

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4.1.4

Understand laws governing brand issues, trademark, and other proprietary rights.

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4.1.5

Discuss consequences of violating copyright, privacy, and data security laws.

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4.1.6

Define and debate fair use including authorships, rights of use for work and likeness, and credit lines.

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4.1.7

Model fair use in production of visual communication products.

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4.1.8

Understand creative commons, the concept of usage rights versus ownership rights, and the importance of using a release form.

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5.0

Portfolio

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5.1

Portfolio Development

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5.1.1

Develop portfolio that include various types of media, i.e. video, print, web, or graphic design.

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5.1.2

Recognize that portfolios are dynamic and require variety and frequent updates.

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5.2

Evaluating Portfolios

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5.2.1

Use a self‐evaluation rubric.

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5.2.2

Understand the elements of the critique process, including a respect for peer work and the ability to give and receive dispassionate and constructive criticism.

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6.0

Content Strategy

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6.1

Content

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6.1.1

Develop and use project plans e.g. goal, concept development, calendar, timelines, final deadlines.

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6.1.2

Understanding the appropriate distribution method for content.

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6.1.3

Understand your audience and their needs.

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6.1.4

Understand how to develop consistent voice, e.g. creative content feels the same across mediums.

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6.2

Branding and Corporate Identity

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6.2.1

Analyze branding and corporate identity, its purpose and constituents.

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6.2.2

Create a visual that appropriately represents the brand’s identity in multiple media formats.

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7.0

Graphic Communication Production

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7.1

History of Graphic Design

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7.1.1

Identify art movements of the past and current societal trends, and describe how they impact graphic design.

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7.1.2

Describe the presence of graphic design in our culture.

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7.1.3

Knowledge of the terminology used in the graphic design industry.

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7.2

Image Creation and Manipulation

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7.2.1

Demonstrate the use of appropriate applications of vector‐based and bitmap images.

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7.2.2

Use a variety of devices and media to import/download photos, images, and other digital media content.

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7.2.3

Incorporate the use of image manipulation and illustration software into final products.

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7.2.4

Apply nondestructive image editing techniques such as layering and masking.

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7.2.5

Practice using different selection tools and techniques to manipulate images.

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7.2.6

Practice image composition, cropping, and the use of vector paths and raster channels in saving and creating complex masks.

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7.2.7

Practice composition and cropping.

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7.2.8

Analyze differences and appropriate applications of vector‐based and bitmap images.

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7.2.9

Use a variety of devices and media to import/download photos, images, and other digital media content.

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7.3

Media Outputs

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7.3.1

Use appropriate resolution, compression, and file formats for various media outputs including web, video, audio, and print.

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7.3.2

Incorporate appropriate current industry standard color modes in graphic works (e.g., RGB, HEX, LAB, CMYK and Pantone), and explain how they relate to HSB.

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7.3.3

Understand the difference between gray scale, spot color, and process colors.

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8.0

Video Editing

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8.1

Industry Terminology and Roles

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8.1.1

Knowledge of the terminology used in the video industry.

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8.1.2

Understand the roles and responsibilities of the digital video industry.

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8.2

History of the Video Industry

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8.2.1

Research the history of technologies that advanced the video, web and graphic industry.

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8.2.2

Describe past and present styles, and how they will affect future styles in the graphic design industry.

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8.2.3

Identify art movements of the past and current societal trends, and describe how they impact graphic design.

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8.2.4

Describe the importance of graphic design’s influence on society.

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8.3

Pre‐Production and Planning

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8.3.1

Demonstrate consistent and logical naming conventions and document filing skills.

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8.3.2

Demonstrate storyboard design and implementation.

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8.3.3

Identify of the goal of the video.

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8.3.4

Develop, read, write, and understand a script

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8.3.5

Determining the right format for the content e.g. promo, PSA, documentary.

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8.3.6

Coordinate and communicate with an on‐air talent.

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8.4

Preparing and scouting a location.

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8.4.1

Preparing and scouting a location.

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8.4.2

Identify how to implement film theory i.e. knowing the type of shots and why you need those kind of shots.

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8.4.3

Understand how and when to use lighting.

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8.4.4

Understand how to produce quality audio.

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8.5

Post Production

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8.5.1

Produce video: import video, edit video, sound, music, visual effects, and motion graphics.

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8.5.2

Export video: choose appropriate file format for display medium.

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8.5.3

Demonstrate editing techniques that present continuity, emphasis and pace.

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9.0

Understand Web Page Development

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9.1

Use Standards‐Compliant HTML to Create Basic Web Pages

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9.1.1

Describe how the Internet and the World Wide Web work.

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9.1.10

Specify Headings.

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9.1.11

Format Web page text.

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9.1.12

Insert HTML entities, superscripts, and subscripts.

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9.1.13

Create a horizontal rule.

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9.1.14

Create ordered and unordered lists.

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9.1.15

Create tables.

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9.1.16

Learn where to place anchors on a web page.

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9.1.17

Create links.

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9.1.18

Create links to e‐mail.

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9.1.19

Embed Widgets on a Web page.

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9.1.2

Understand the Web site development process.

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9.1.20

Use the element.

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9.1.21

Use and image as a link.

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9.1.22

Organize files in your web directory.

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9.1.23

Understand paths and their application to links.

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9.1.24

Demonstrate an understanding traffic and analytics.

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9.1.3

Investigate Accessibility Standards.

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9.1.4

Investigate roles and responsibilities behind the development of a Web site.

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9.1.5

Understanding the Web design environment.

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9.1.6

Create conventions for filenames and URLs and directory structure.

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9.1.7

Identify and use tags on a Web page.

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9.1.8

Document HTML code using comments.

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9.1.9

Save a text document as an HTML file.

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9.2

Use Styles to Format Web Pages

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9.2.1

Identify the differences between HTML and CSS.

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9.2.2

Write CSS Styles.

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9.2.3

Create an embedded style.

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9.2.4

Understand and use the font property.

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9.2.5

Control line spacing and white space.

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9.2.6

Change foreground and background colors on a Web page with and without CSS.

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9.2.7

Create and apply inline styles.

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9.2.8

Use classes to style several tags.

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9.3

Demonstrate an Understanding of Advanced CSS Selectors and Properties

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9.3.1

Identify and create dependent and independent classes.

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9.3.10

Create a stylized navigation.

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9.3.2

Use external style sheets to format several Web pages.

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9.3.3

Understand how to position text on a Web page.

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9.3.4

Use the span tag.

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9.3.5

Use the div tag.

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9.3.6

Investigate the box model.

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9.3.7

Explore the padding, margin, and border properties.

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9.3.8

Group links on a page.

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9.3.9

Use CSS to style links.

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Digital Literacy Essential Standards (2024)

Supporting Standards

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Essential Standards

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Digital Communications

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Supporting Standards

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Essential Standards

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Information Computer Tech

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Supporting Standards

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Essential Standards

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Computer Science

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9-12 CS.5.1

Diagram the flow and execution and output of a given program.

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9-12.CS.1.4

Create or modify a program that uses different forms of input and output.

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9-12.CS.1.6

Create a model of how embedded systems sense, process, and interact in a given environment.

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9-12.CS.2.6

Compare and contrast the viewpoints on cybersecurity from the perspective of security experts, privacy advocates, and the government.

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9-12.CS.3.1

Demonstrate responsible digital citizenship (legal and ethical behaviors) in the use of technology systems and software.

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9-12.CS.3.2

Explain the social and economic implications associated with unethical computing practices.

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9-12.CS.3.3

Discuss trade-offs such as privacy, safety, and convenience associated with the collection and large-scale analysis of personal information.

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9-12.CS.3.4

Identify and evaluate the beneficial and harmful effects of computing innovations on behavior and culture.

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9-12.CS.3.5

Debate how the issues of equity, data access, and distribution of computing resources create a digital divide in a global society.

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9-12.CS.3.7

Understand and define artificial intelligence.

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9-12.CS.3.8

Research and explain the social, moral, ethical, and legal impacts of artificial intelligence systems and respective usage.

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9-12.CS.5.2

Design algorithms using sequence, selection, iteration and recursion. *Recursion will be addressed in an upper computer science course.

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9-12.CS.5.23

Critically examine algorithms and design an original algorithm (adapt, remix, improve).

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9-12.ICT.2.1

Develop and manage their digital identity and understand the permanence of their digital actions including the effect on current and future reputation.

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9-12.ICT.2.2

Engage in positive, safe, legal and ethical behavior when using technology.

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9-12.ICT.2.3

Demonstrate an understanding of the rights and obligations of using and sharing intellectual property.

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9-12.ICT.2.4

Maintain their digital security and understand data collection technology used to track their online activity.

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ODC.11-12.5

Demonstrate the responsible and ethical use of information and communication technologies by distinguishing between kinds of information that should and should not be publicly shared and describing the consequences of a poor decision.

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ODC.9-10.5

Manage personal data to maintain digital privacy and security and be conscious and aware of data-collection technology used to track and exploit navigation online.

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ODC.9-12.6.

Integrate multiple sources of information presented in diverse digital media, evaluating the credibility and accuracy of each source.

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ODC.9-12.8

Make strategic use of digital media presentations to enhance understanding of findings, reasoning, and evidence and to add interest.

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Digital Media Production (2017)

1.0

Digital Media Production History

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1.1

Awareness of History that led to Current Practices

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1.1.1

Be aware of the influence of mass media on society throughout history and today

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1.2

Industry Ethics and Laws

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1.2.1

Define terms applicable to ethics and laws (e.g. plagiarism, copyright law, libel, slander, etc.)

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1.2.2

Discuss how to legally obtain and use source materials for production purposes.

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1.2.3

Explain copyright laws/issues that pertain to digital media production.

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1.2.4

Summarize legal and ethical acquisition and use of digital materials, giving attribution using established methods.

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1.2.5

Understand the Role of the Federal Communications Commission (FCC).

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1.2.6

Discuss Digital Media consents for assigned projects.

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1.2.7

Discuss the First Amendment guarantees relating to Digital Media.

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1.2.8

Explain proper attribution (citing) procedures.

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1.3

Stages of the Digital Media Process

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1.3.1

Determine appropriate digital media platform.

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1.3.2

Formulate budget guidelines.

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1.3.3

Conduct a pre‐production meeting to create a production plan, and location scouting.

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1.3.4

List the components of the production phase (e.g. selecting equipment, operating equipment, interviewing, directing, lighting, and audio, etc.)

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1.3.5

List steps in conducting a post‐production meeting.

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1.4

Various Roles in Digital Media

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1.4.1

Summarize and assign the roles of various personnel for video production projects (e.g., producer, director, editor, camera operator, etc.)

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1.4.2

Develop appropriate industry specific communication skills when working with clients, crews, and talent.

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1.5

Explore Careers in Digital Media

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1.5.1

Research opportunities found within the digital media production industry.

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2.0

Safety and Personal Responsibility

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2.1

Orderly and Safe Work Environment

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2.1.1

Identify and locate all safety equipment in media labs and on location (e.g., first aid kit, fire extinguisher, etc.)

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2.1.2

Discuss safety precautions and practices.

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2.1.3

Demonstrate the safe usage of appropriate tools and the proper operation of equipment.

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2.1.4

Maintain and trouble shoot tools and equipment.

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2.2

Personal Responsibility and Professionalism

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2.2.1

Exhibit professional conduct and work ethics in the development of productions.

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2.2.2

Discuss giving and responding to constructive criticism.

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2.2.3

Dress professionally and appropriately as per assignment.

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2.2.4

Exhibit ability to follow directions.

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3.0

Digital Media Production Equipment

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3.1

Camera Operation and Techniques

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3.1.1

Select, operate and exhibit correct use of video cameras for project specifications.

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3.1.2

Demonstrate the functions and uses of camera mounting devices (e.g., tripods, Steadicam, monopods, etc.

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3.1.3

Demonstrate types of camera angles and movements.

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3.1.4

Demonstrate an understanding of the rule of thirds.

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3.1.5

Demonstrate different shot compositions (e.g., medium shot, close up, long shot, etc.)

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3.1.6

Demonstrate shot flow including sequencing and continuity.

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3.1.7

Demonstrate understanding of whit balance settings.

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3.1.8

Connect various pieces of video equipment using proper cables and/or adaptors.

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3.2

Audio Equipment Operation

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3.2.1

Identify, compare and contrast the types, uses, and pick‐up patterns of various microphones.

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3.2.2

Demonstrate proper placement of microphones for effective audio.

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3.2.3

Connect microphone(s) to various audio equipment using the proper cables and/or adapters.

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3.2.4

Record a short audio sequence, properly monitoring the sound level.

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3.2.5

Identify and correct sources of interference and poor sound quality.

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3.2.6

Demonstrate the use of mixing multiple sources in live and post‐production settings.

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3.2.7

Identify the difference between mic and line levels.

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3.3

Proper Lighting Techniques

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3.3.1

Identify and explain the use of basic lighting equipment.

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3.3.2

Demonstrate one, two and three point lighting techniques.

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3.3.3

Utilize various light sources (e.g., natural light, reflectors, portable lights, etc.)

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3.3.4

Explain and demonstrate the use of lighting techniques in creating composition, visual continuity, mood, and color temperature.

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3.4

Effective Use of Visual Effects and Computer Graphics

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3.4.1

Use Chroma key techniques for composing (e.g., green screen, virtual sets, weather maps, etc.)

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3.4.2

Discuss text, fonts, colors, title safe area, lower thirds, and placement.

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3.4.3

Enhance a project using appropriate graphics

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3.4.4

Enhance a project using appropriate visual effects (e.g., picture‐in‐picture, motion graphics, etc.)

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4.0

Writing for Digital Media

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4.1

Conduct Research for Projects

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4.1.1

Identify potential biases when selection interviewees.

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4.1.2

Identify resources to conduct research.

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4.1.3

Identify and utilize primary and secondary sources.

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4.1.4

Apply active research methods (e.g., critical reading, personal interviews, credible sources, use of surveys, etc.)

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4.1.5

Demonstrate effective note‐taking skills.

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4.1.6

Attribute all sources correctly.

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4.2

Scripts and Storyboards

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4.2.1

Determine appropriate script writing formats for various production types (e.g., news story, commercial, sports, PSA, narrative, etc.)

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4.2.2

Write scripts that contain a logical beginning, middle and end.

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4.2.3

Write scripts that convey a variety of story elements (e.g., VO, SOT, VO/SOT, news packages, etc.).

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4.2.4

Describe components of a two‐column script.

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4.2.5

Explain components of a storyboard (e.g., camera, angles, locations, shots, movements, etc.)

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4.2.6

Translate from written scripts to storyboards when appropriate.

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4.3

Interviewing Skills

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4.3.1

Develop open‐ended questions to elicit in‐depth responses.

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4.3.2

Select interviewee(s) appropriate for the topic.

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4.3.3

Select a location that enhances the interview.

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4.3.4

Contact interviewee(s) and schedule interview(s).

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4.3.5

Recognize the differences between biased and unbiased questions and answers.

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4.3.6

Ask questions coherently and concisely, using proper grammar.

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4.3.7

Demonstrate effective listing skills.

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4.3.8

Improvise questions based on the interviewee’s responses.

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5.0

Industry Standard Production Practices

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5.1

Appropriate Field Production (EFP) Practices

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5.1.1

Evaluate possible shooting locations for a project (e.g., sound, lighting, environment, etc.)

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5.1.2

Perform field production jobs to include cameras, lighting, sound technicians, or multitask.

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5.1.3

Demonstrate basic field camera operations to reflect each location.

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5.1.4

Determine camera shooting techniques appropriate for the production, such as shot composition, angel, and use of mounting devices.

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5.1.5

Create a project outside the studio using field equipment and techniques.

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5.1.6

Assess location hazards and safety issues and appropriately deal with safety issues.

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5.1.7

Demonstrate how to properly wrap cables using the over under technique.

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5.1.8

Know how to use zebras, histograms, and waveform monitors when adjusting camera exposure.

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5.1.9

Be able to use phone apps or other electronic methods to relay scripts, video, and other data between the field and the studio.

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5.2

Appropriate Studio Operation

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5.2.1

Demonstrate the setup and operation of basic studio equipment (e.g., switcher, teleprompter, recording unit, software, etc.)

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5.2.2

Demonstrate understanding of the jobs necessary for a studio production (e.g., director, technical director (TD), audio engineer, recording/playback engineer, etc.)

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5.2.3

Demonstrate basic studio camera operation.

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5.2.4

Create and incorporate titles and other graphics in a studio production.

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5.2.5

Use proper studio lighting.

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5.2.6

Create a project inside the studio environment.

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5.2.7

Assess location hazards and safety issues and appropriately deal with safety issues.

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5.2.8

Demonstrate appropriate on‐camera performance skills (e.g., appearance, gestures, posture, etc.)

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5.2.9

Select clothing, makeup, and accessories, appropriate for use on‐camera in a specific production.

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5.3

On‐Camera Delivery

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5.3.1

Demonstrate understanding of appropriate speaking skills for an on‐camera performance (e.g., pitch, tone, emphasis, inflection, enunciation, timing, etc.)

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5.3.2

Read for a camera using a teleprompter or cue cards.

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6.0

Understand the Editing Process

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6.1

Understand File Format and Data Management

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6.1.1

Differentiate between digital video files, still images, and audio files.

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6.1.2

Create, compress, and convert digital video files, still images, audio files, and graphic files in various formats, and codecs.

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6.1.3

Explain the need for data management.

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6.1.4

Demonstrate appropriate data management practices.

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6.2

Operate Software for Digital Editing

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6.2.1

Organize and evaluate materials for editing.

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6.2.2

Capture/import source materials.

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6.2.3

Manipulate video (i.e., color, motion, filters, and transitions).

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6.2.4

Utilize visual techniques to enhance the final product (i.e., animation, and graphics).

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6.2.5

Use multiple audio sources to complete a project (e.g., sound effects, room tone, music, etc.)

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6.2.6

Adjust audio levels for a single or multiple tracks.

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6.2.7

Use audio to enhance a final product.

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6.2.8

Export a project to appropriate media.

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6.3

Understand the Principles of Editing

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6.3.1

Explain the Impact of editing on continuity, performance, emphasis, and flow.

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6.3.2

Apply the principals of editing to a production project.

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6.4

Evaluate the Project

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6.4.1

Evaluate content for message effectiveness and bias (i.e., does it tell the complete story?)

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6.4.2

Assess video/audio quality for levels and clarity.

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6.4.3

Revise work based on critiques.

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Early Childhood Education (2022)

1

CAREER EXPLORATION AND PROFESSIONAL PRACTICES

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1.1

Postsecondary education options

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1.1

Performance Standard 1.1: Postsecondary education options

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1.1

CAREER EXPLORATION AND PROFESSIONAL PRACTICES

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1.1.1

Analyze career and education paths and opportunities for employment in early childhood education and related services.

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1.1.1

Analyze career and education paths and opportunities for employment in early childhood education and related services.

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1.1.2

Describe specific work environments, qualifications, and employment opportunities that provide services to children and families at each level of the career ladder.

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1.1.2

Describe specific work environments, qualifications, and employment opportunities that provide services to children and families at each level of the career ladder.

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1.1.3

Describe trends that affect child‐related careers on the local, state, and national levels.

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1.1.3

Describe trends that affect child‐related careers on the local, state, and national levels.

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1.2

Professionalism in early childhood education

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1.2

PROMOTING CHILD DEVELOPMENT AND LEARNING

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1.2

Performance Standard 1.2: Professionalism in early childhood education

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1.2.1

Explore career technical student organizations associated with early childhood education [e.g., Family, Career and Community Leaders of America (FCCLA) www.fcclainc.org ].

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1.2.1

Explore career technical student organizations associated with early childhood education [e.g., Family, Career and Community Leaders of America (FCCLA) www.fcclainc.org ].

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1.2.2

Participate in student and/or professional organizations’ functions and leadership opportunities.

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1.2.2

Participate in student and/or professional organizations’ functions and leadership opportunities.

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1.2.3

Compare professional early childhood education organizations and programs [e.g., community agencies, National Association for the Education of Young Children (NAEYC), American Association of Family and Consumer Sciences (AAFCS), professional journals, higher education Institutions, IdahoSTARS, and organizations that focus on infant-toddlers and family childcare providers].

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1.2.3

Compare professional early childhood education organizations and programs [e.g., community agencies, National Association for the Education of Young Children (NAEYC), American Association of Family and Consumer Sciences (AAFCS), professional journals, higher education Institutions, IdahoSTARS, and organizations that focus on infant-toddlers and family childcare providers].

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1.3

Ethical standards and professional guidelines

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1.3

FAMILY AND COMMUNITY RELATIONS

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1.3

Performance Standard 1.3: Ethical standards and professional guidelines

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1.3.1

Integrate the NAEYC Code of Ethical Conduct into practice.

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1.3.1

Integrate the NAEYC Code of Ethical Conduct into practice.

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1.3.2

Maintain confidentiality and respect of children, families, and colleagues.

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1.3.2

Maintain confidentiality and respect of children, families, and colleagues.

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1.3.3

Analyze ethical dilemmas and determine professional and appropriate courses of action.

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1.3.3

Analyze ethical dilemmas and determine professional and appropriate courses of action.

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1.3.4

Explain the purpose and importance of program accreditation and licensure.

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1.3.4

Explain the purpose and importance of program accreditation and licensure.

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1.4

Professional development and collaboration

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1.4

OBSERVATION, DOCUMENTATION, AND ASSESSMENT

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1.4

Performance Standard 1.4: Professional development and collaboration

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1.4.1

Demonstrate work ethic, initiative, advocacy, and commitment to program goals and improvements.

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1.4.1

Demonstrate work ethic, initiative, advocacy, and commitment to program goals and improvements.

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1.4.2

Facilitate and participate on collaborative teams.

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1.4.2

Facilitate and participate on collaborative teams.

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1.4.3

Foster effective relationships within collaborative teams.

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1.4.3

Foster effective relationships within collaborative teams.

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1.4.4

Identify initial and ongoing requirements for professional development (local, state, and national).

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1.4.4

Identify initial and ongoing requirements for professional development (local, state, and national).

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1.4.5

Identify program types and indicators of quality early childhood programs (i.e. NAEYC checklist).

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1.4.5

Identify program types and indicators of quality early childhood programs (i.e. NAEYC checklist).

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1.4.6

Identify a variety of agencies, organizations, and professionals available to young children and families.

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1.4.6

Identify a variety of agencies, organizations, and professionals available to young children and families.

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1.5

Knowledge, reflection, and critical analysis

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1.5

TEACHING AND LEARNING

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1.5

Performance Standard 1.5: Knowledge, reflection, and critical analysis

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1.5.1

Develop goals based on reflections of current practice with young children, families, and peers.

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1.5.1

Develop goals based on reflections of current practice with young children, families, and peers.

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1.5.2

Create a portfolio/resource binder for use in preparation for future employment [similar to Child Development Associate [(CDA) portfolio].

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1.5.2

Create a portfolio/resource binder for use in preparation for future employment [similar to Child Development Associate [(CDA) portfolio].

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1.5.3

Develop awareness of an understanding and accepting approach to working with diverse children and families.

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1.5.3

Develop awareness of an understanding and accepting approach to working with diverse children and families.

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1.6

Advocacy for young children and the profession

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1.6

HEALTH, SAFETY, AND NUTRITION

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1.6

Performance Standard 1.6: Advocacy for young children and the profession

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1.6.1

Examine the economic impact of early childhood education services on local, state, and national levels.

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1.6.1

Examine the economic impact of early childhood education services on local, state, and national levels.

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1.6.2

Align advocacy to research and early childhood education resources on the local, state, and national level.

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1.6.2

Align advocacy to research and early childhood education resources on the local, state, and national level.

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1.6.3

Demonstrate understanding of local and Idaho Legislative processes and impact on laws governing child care licensing and early education.

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1.6.3

Demonstrate understanding of local and Idaho Legislative processes and impact on laws governing child care licensing and early education.

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1.6.4

Advocate for young children, families, and the profession using written and verbal communication (e.g., letter writing, contacting your legislator, writing an editorial, and participating in an advocacy event).

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1.6.4

Advocate for young children, families, and the profession using written and verbal communication (e.g., letter writing, contacting your legislator, writing an editorial, and participating in an advocacy event).

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1.6.5

Discuss the significance of the early years and the value of quality early childhood education programs for young children, families, and the community.

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1.6.5

Discuss the significance of the early years and the value of quality early childhood education programs for young children, families, and the community.

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2

PROMOTING CHILD DEVELOPMENT AND LEARNING

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2.1

Characteristics and needs of young children

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2.1

Performance Standard 2.1: Characteristics and needs of young children

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2.1.1

Explain developmental domains: cognitive, physical, language, social-emotional, and creative development.

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2.1.1

Explain developmental domains: cognitive, physical, language, social-emotional, and creative development.

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2.1.2

Explain factors that impact young children’s ability to meet developmental milestones [e.g., prematurity, nutrition, prenatal care, maternal depression, Adverse Childhood Experiences (ACEs), and mother’s level of education].

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2.1.2

Explain factors that impact young children’s ability to meet developmental milestones [e.g., prematurity, nutrition, prenatal care, maternal depression, Adverse Childhood Experiences (ACEs), and mother’s level of education].

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2.1.3

Apply knowledge of developmental theories (e.g., Piaget, Erikson, Gardner, Maslow, Bronfenbrenner, and Vygotsky) to meet young children’s individual needs in the group setting.

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2.1.3

Apply knowledge of developmental theories (e.g., Piaget, Erikson, Gardner, Maslow, Bronfenbrenner, and Vygotsky) to meet young children’s individual needs in the group setting.

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2.2

Multiple influences on development and learning

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2.2

Performance Standard 2.2: Multiple influences on development and learning

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2.2.1

Create experiences that address each child’s needs, culture, temperament, environment, interests, and learning styles.

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2.2.1

Create experiences that address each child’s needs, culture, temperament, environment, interests, and learning styles.

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2.2.2

Provide materials and activities that affirm and respect cultural, ethnic, and linguistic diversity.

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2.2.2

Provide materials and activities that affirm and respect cultural, ethnic, and linguistic diversity.

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2.2.3

Distinguish factors, including family dynamics, societal context, and structural inequities which may affect children’s behavior, health, and welfare.

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2.2.3

Distinguish factors, including family dynamics, societal context, and structural inequities which may affect children’s behavior, health, and welfare.

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2.3

Healthy, respectful, supportive, and challenging learning environments

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2.3

Performance Standard 2.3: Healthy, respectful, supportive, and challenging learning environments

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2.3.1

Differentiate developmental differences and unique characteristics of children.

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2.3.1

Differentiate developmental differences and unique characteristics of children.

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2.3.2

Apply developmentally appropriate guidance approaches that promote positive behaviors, problem solving, and self-regulation.

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2.3.2

Apply developmentally appropriate guidance approaches that promote positive behaviors, problem solving, and self-regulation.

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2.3.3

Plan and implement developmentally appropriate activities and learning environments that enhance child-directed play-based learning, which promotes growth and development within the developmental domains.

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2.3.3

Plan and implement developmentally appropriate activities and learning environments that enhance child-directed play-based learning, which promotes growth and development within the developmental domains.

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3

FAMILY AND COMMUNITY RELATIONS

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3.1

Family and community characteristics

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3.1

Performance Standard 3.1: Family and community characteristics

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3.1.1

Recognize that diversity exists in language, culture, socio-economic level, special needs, faith traditions, family structure, and individual differences.

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3.1.1

Recognize that diversity exists in language, culture, socio-economic level, special needs, faith traditions, family structure, and individual differences.

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3.1.2

Implement practices which facilitate respect and acceptance of diverse families.

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3.1.2

Implement practices which facilitate respect and acceptance of diverse families.

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3.1.3

Demonstrate an understanding of the Strengthening Families framework, including protective factors (e.g., parental resilience, social connections, knowledge of parenting and child development, concrete support in times of need, and social and emotional competence of children).

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3.1.3

Demonstrate an understanding of the Strengthening Families framework, including protective factors (e.g., parental resilience, social connections, knowledge of parenting and child development, concrete support in times of need, and social and emotional competence of children).

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3.2

Family and community empowerment through respectful, reciprocal relationships

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3.2

Performance Standard 3.2: Family and community empowerment through respectful, reciprocal relationships

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3.2.1

Demonstrate how to build partnerships with families through frequent, effective two-way communication about their child’s experiences and development.

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3.2.1

Demonstrate how to build partnerships with families through frequent, effective two-way communication about their child’s experiences and development.

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3.2.2

Identify and encourage opportunities for family support, empowerment, and participation.

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3.2.2

Identify and encourage opportunities for family support, empowerment, and participation.

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3.2.3

Explore how families’ attitudes and actions influence children’s abilities and interest in learning.

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3.2.3

Explore how families’ attitudes and actions influence children’s abilities and interest in learning.

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3.2.4

Identify ways family members can play an active role in their child’s education.

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3.2.4

Identify ways family members can play an active role in their child’s education.

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3.2.5

Describe ways we can use families and the community as resources for children’s learning (e.g., field trips and visitors).

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3.2.5

Describe ways we can use families and the community as resources for children’s learning (e.g., field trips and visitors).

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3.2.6

Identify community resources to support children and families’ well-being (e.g., housing, food, clothing, healthcare).

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3.2.6

Identify community resources to support children and families’ well-being (e.g., housing, food, clothing, healthcare).

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4

OBSERVATION, DOCUMENTATION, AND ASSESSMENT

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4.1

Goals, benefits, and uses of assessment

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4.1

Performance Standard 4.1: Goals, benefits, and uses of assessment

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4.1.1

Name and use a variety of methods and tools for observation, documentation, and assessment for children and programs (e.g. Idaho Early Learning Guidelines, checklists, anecdotal notes, running records, participation charts).

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4.1.1

Name and use a variety of methods and tools for observation, documentation, and assessment for children and programs (e.g. Idaho Early Learning Guidelines, checklists, anecdotal notes, running records, participation charts).

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4.1.2

Describe how findings in child observation, documentation, and assessment assist in setting goals for children, communicating with families and planning classroom curriculum.

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4.1.2

Describe how findings in child observation, documentation, and assessment assist in setting goals for children, communicating with families and planning classroom curriculum.

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4.1.3

Identify the difference between formal and informal and formative and summative assessments.

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4.1.3

Identify the difference between formal and informal and formative and summative assessments.

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4.1.4

Interpret child observation, documentation, and assessment data to ensure that children’s developmental needs are met.

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4.1.4

Interpret child observation, documentation, and assessment data to ensure that children’s developmental needs are met.

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5

TEACHING AND LEARNING

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5.1

Positive relationships and supportive interactions as the foundation for working young children

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5.1

Performance Standard 5.1: Positive relationships and supportive interactions as the foundation for working young children

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5.1.1

Understand and articulate how positive, caring, supportive relationships and interactions as the foundation of early childhood educators’ work with young children.

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5.1.1

Understand and articulate how positive, caring, supportive relationships and interactions as the foundation of early childhood educators’ work with young children.

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5.1.2

Understand how teaching skills are responsive to the learning trajectories of young children and to the needs of each child.

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5.1.2

Understand how teaching skills are responsive to the learning trajectories of young children and to the needs of each child.

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5.1.3

Describe how differentiating instruction, incorporating play as a core teaching practice,

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5.1.3

Describe how differentiating instruction, incorporating play as a core teaching practice,

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5.1.4

and supporting the development of executive function skills are critical for young children’s learning.

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5.1.4

and supporting the development of executive function skills are critical for young children’s learning.

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5.2

Effective approaches, strategies, and tools for early education

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5.2

Performance Standard 5.2: Effective approaches, strategies, and tools for early education

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5.2.1

Engage in everyday conversations with children to promote their positive self-concept.

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5.2.1

Engage in everyday conversations with children to promote their positive self-concept.

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5.2.2

Use evidence-based teaching skills and strategies that reflect the principles of universal design for learning to assist children in learning to express emotions in positive ways, solve problems, and make decisions.

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5.2.2

Use evidence-based teaching skills and strategies that reflect the principles of universal design for learning to assist children in learning to express emotions in positive ways, solve problems, and make decisions.

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5.2.3

Assist children in separating from family and integrating into the classroom.

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5.2.3

Assist children in separating from family and integrating into the classroom.

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5.2.4

Monitor and support children’s engagement in routines, activities, and social interactions.

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5.2.4

Monitor and support children’s engagement in routines, activities, and social interactions.

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5.2.5

Select and implement various teaching approaches along a continuum from child-initiated exploration to adult-directed activities, including modeling and scaffolding, to meet the individual needs of children.

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5.2.5

Select and implement various teaching approaches along a continuum from child-initiated exploration to adult-directed activities, including modeling and scaffolding, to meet the individual needs of children.

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6

HEALTH, SAFETY, AND NUTRITION

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6.1

Health and safety procedures, regulations, and personal health practices

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6.1

Performance Standard 6.1: Health and safety procedures, regulations, and personal health practices

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6.1.1

Explain hygiene, health, and safety needs of young children.

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6.1.1

Explain hygiene, health, and safety needs of young children.

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6.1.2

Identify preventive health care resources.

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6.1.2

Identify preventive health care resources.

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6.1.3

Describe the benefit of physical education activities for young children’s long-term health outcomes and brain development.

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6.1.3

Describe the benefit of physical education activities for young children’s long-term health outcomes and brain development.

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6.2

Connections between nutrition and wellness in young children

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6.2

Performance Standard 6.2: Connections between nutrition and wellness in young children

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6.2.1

Discuss malnutrition, under-nutrition, and over-nutrition issues.

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6.2.1

Discuss malnutrition, under-nutrition, and over-nutrition issues.

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6.2.2

Explain the procedures for safe food preparation, storage, and disposal to prevent food borne illness.

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6.2.2

Explain the procedures for safe food preparation, storage, and disposal to prevent food borne illness.

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6.3

Child abuse and neglect

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6.3

Performance Standard 6.3: Child abuse and neglect

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6.3.1

Define child abuse and neglect.

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6.3.1

Define child abuse and neglect.

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6.3.2

Review current laws related to parenting.

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6.3.2

Review current laws related to parenting.

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6.3.3

Identify factors that contribute to situations of child abuse and neglect.

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6.3.3

Identify factors that contribute to situations of child abuse and neglect.

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6.3.4

Describe outcomes of child abuse and child neglect.

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6.3.4

Describe outcomes of child abuse and child neglect.

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6.3.5

Research strategies for managing anger, frustration, separation, and loss.

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6.3.5

Research strategies for managing anger, frustration, separation, and loss.

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6.3.6

Discuss legal responsibilities for mandatory reporters in cases of suspected child abuse and neglect.

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6.3.6

Discuss legal responsibilities for mandatory reporters in cases of suspected child abuse and neglect.

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6.4

Safe learning environments for young children

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6.4

Performance Standard 6.4: Safe learning environments for young children

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6.4.1

Identify factors that maintain a safe and healthy learning environment.

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6.4.1

Identify factors that maintain a safe and healthy learning environment.

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6.4.2

Demonstrate state and local regulations that support safe and healthy practices.

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6.4.2

Demonstrate state and local regulations that support safe and healthy practices.

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6.4.3

Explain information on security, emergency, medical procedures with staff and young children.

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6.4.3

Explain information on security, emergency, medical procedures with staff and young children.

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6.4.4

Practice strategies to teach young children safety rules and making safe choices (e.g., field trip safety rules and procedures, indoor/outdoor equipment, emergency drills).

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6.4.4

Practice strategies to teach young children safety rules and making safe choices (e.g., field trip safety rules and procedures, indoor/outdoor equipment, emergency drills).

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6.4.5

Follow safe sleep practices including SIDS prevention strategies.

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6.4.5

Follow safe sleep practices including SIDS prevention strategies.

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6.5

Healthy environments for young children

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6.5

Performance Standard 6.5: Healthy environments for young children

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6.5.1

Assist in meeting general hygiene needs of young children.

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6.5.1

Assist in meeting general hygiene needs of young children.

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6.5.2

Demonstrate and model correct hand hygiene and diaper changing procedures.

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6.5.2

Demonstrate and model correct hand hygiene and diaper changing procedures.

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6.5.3

Explain typical illness policies for early childhood programs.

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6.5.3

Explain typical illness policies for early childhood programs.

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6.5.4

Identify signs of illness, allergies, body temperature, and/or discomfort in young children.

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6.5.4

Identify signs of illness, allergies, body temperature, and/or discomfort in young children.

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6.5.5

Describe infection control procedures, sanitation practices, and prevention of illness policies (e.g., immunizations), including the use of universal precautions.

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6.5.5

Describe infection control procedures, sanitation practices, and prevention of illness policies (e.g., immunizations), including the use of universal precautions.

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6.5.6

Acquire a pediatric CPR/first aid certificate.

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6.5.6

Acquire a pediatric CPR/first aid certificate.

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6.6

Food experiences and healthy eating for young children

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6.6

Performance Standard 6.6: Food experiences and healthy eating for young children

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6.6.1

Identify the nutritional needs of young children.

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6.6.1

Identify the nutritional needs of young children.

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6.6.2

Assist in planning, preparing, and serving nutritious snacks and meals.

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6.6.2

Assist in planning, preparing, and serving nutritious snacks and meals.

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6.6.3

Identify cultural issues that impact feeding young children.

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6.6.3

Identify cultural issues that impact feeding young children.

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6.6.4

Develop activities for young children to assist with the preparation of snacks and meals.

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6.6.4

Develop activities for young children to assist with the preparation of snacks and meals.

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6.6.5

Incorporate developmentally appropriate strategies for introducing new foods.

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6.6.5

Incorporate developmentally appropriate strategies for introducing new foods.

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6.6.6

Assist young children in developing table manners and positive eating habits, including family style dining.

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6.6.6

Assist young children in developing table manners and positive eating habits, including family style dining.

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6.6.7

Identify appropriate feeding utensils for young children.

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6.6.7

Identify appropriate feeding utensils for young children.

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Ecology and Natural Resource Management (2017)

1.0

EXPLORE NATURAL RESOURCE SCIENCE AND MANAGEMENT

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1.1

Investigate the Relationship Between Natural Resources and Society, Including Conflict Management

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1.1.1

Define natural resource management.

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1.1.2

Summarize the history of natural resource conservation and policies.

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1.1.3

List and compare major natural resource management agencies, industries, and organizations.

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1.1.4

Describe human dependency and demands on natural resources.

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1.1.5

Explain natural resource conservation.

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1.1.6

Investigate the effects of multiple uses of natural resources (e.g., recreation, mining, agriculture, forestry, public lands grazing).

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1.1.7

Explore societal issues and conflicts related to natural resource management.

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1.2

Explain Interrelationships Between Natural Resources and Humans in Managing Natural Environments

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1.2.1

Identify the demands of population growth on natural resources and the environment.

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1.2.2

Examine the use and management of renewable and nonrenewable resources.

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1.2.3

Describe the role of individuals in stewardship of the environment.

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1.2.4

Research and debate current issues related to the conservation or preservation of natural resources.

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10.0

PARTICIPATE IN LEADERSHIP TRAINING THROUGH MEMBERSHIP IN A STUDENT LEADERSHIP ORGANIZATION

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10.1

Recognize the Traits of Effective Leaders and Participate in Leadership Training Through Involvement in a Student Leadership Organization

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10.1.1

Expand leadership experience by serving as a chapter officer or on a committee.

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10.1.2

Exhibit leadership skills by demonstrating proper parliamentary procedure.

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10.1.3

Participate in a career development event at the local level or above.

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11.0

DESCRIBE THE RELATIONSHIP BETWEEN A SUPERVISED AGRICULTURAL EXPERIENCE (SAE) AND PREPARATION OF STUDENTS FOR A CAREER IN AGRICULTURE

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11.1

Maintain a Supervised Agricultural Experience

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11.1.1

Accurately maintain SAE record books.

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11.1.2

Apply for a proficiency award related to the SAE program area.

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11.1.3

Actively pursue necessary steps to receive higher degrees or recognition in a student leadership organization.

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2.0

INVESTIGATE ECOLOGICAL CONCEPTS AND SCIENTIFIC PRINCIPLES RELATED TO NATURAL RESOURCE SYSTEMS

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2.1

Explore Ecological Principles in Natural Resource Management

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2.1.1

Define ecosystems and biomes and identify ecoregions of Idaho.

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2.1.2

Identify natural processes that govern ecosystems over time.

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2.1.3

Describe the interdependence of organisms within an ecosystem (e.g., food chains and webs).

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2.1.4

Investigate the processes associated with ecological succession.

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2.1.5

Explain the importance of biodiversity.

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2.2

Explore Properties of Soil

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2.2.1

Summarize soil formation factors.

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2.2.2

Identify soil texture.

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2.2.3

Describe soil conservation practices.

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2.2.4

Analyze and interpret soil data.

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2.3

Explore Principles of Hydrology

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2.3.1

Define watersheds and explain their hydrological and ecological function.

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2.3.2

Discriminate between point and nonpoint pollution sources.

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2.3.3

Analyze and interpret water quality data.

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2.3.4

Describe the function of wetlands and importance of wetland management.

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2.3.5

Identify laws and regulations governing water.

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3.0

EXPLORE PRINCIPLES OF RANGELAND MANAGEMENT

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3.1

Identify Rangeland Types and Management Practices

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3.1.1

Define rangelands and identify key characteristics.

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3.1.2

Identify major rangeland types in Idaho.

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3.1.3

Compare public and private management of rangelands.

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3.1.4

Identify multiple uses of rangelands.

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3.1.5

Identify laws, policies, and managing entities of rangelands.

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3.1.6

Identify impacts of use on rangelands.

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3.2

Understanding the Historic, Environmental, Social, and Economic Importance of Idaho Rangelands

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3.2.1

Understand how rangelands have been important to humans throughout time.

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3.2.2

Identify the ecological services provided by rangelands.

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3.2.3

Recognize the value of rangelands to society.

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3.2.4

Understand the importance of working rangelands for the economic livelihood of Idaho and other parts of the country and world.

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3.3

Identify Common Idaho Rangelands Plants

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3.3.1

Identify morphological characteristics of rangeland plants.

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3.3.2

Use a dichotomous key to identify rangeland plants.

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3.3.3

Assemble a plant collection.

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3.3.4

Identify important Idaho rangeland plants and evaluate their use by animals.

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3.3.5

Define native, introduced, invasive, noxious, and poisonous plants.

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3.4

Apply Rangeland Management Practices

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3.4.1

Identify key components of a management plan.

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3.4.2

Identify rangeland management tools and techniques.

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3.4.3

Use rangeland measurement tools.

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3.4.4

Conduct a rangeland inventory and interpret data.

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3.4.5

Determine stocking rates based on animal demand and forage supply.

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3.4.6

Discuss the impacts of dynamic forces of change on rangelands (e.g., fire, weather,

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3.4.7

insects, disease, people, animals, invasive species) and identify management strategies.

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4.0

EXAMINE FOREST RESOURCES AND MANAGEMENT

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4.1

Identify Forest Types and Management Practices

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4.1.1

Identify major forest types in Idaho.

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4.1.2

Assess different methods of forest management.

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4.1.3

Compare public and private management of forests.

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4.1.4

Identify multiple uses of forests.

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4.1.5

Identify laws, policies, and managing entities of forests.

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4.1.6

Identify impacts of use on forests.

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4.2

Understanding the Historic, Environmental, Social, and Economic Importance of Idaho Forests

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4.2.1

Understand how forests have been important to humans throughout time.

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4.2.2

Identify the ecological services provided by forests.

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4.2.3

Recognize the value of forests to society.

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4.2.4

Understand the importance of working forests for the economic livelihood of Idaho and other parts of the country and world.

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4.3

Identify Common Idaho Forest Plants

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4.3.1

Identify morphological characteristics of forest plants.

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4.3.2

Use a dichotomous key to identify trees, shrubs, and other forest plants.

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4.3.3

Assemble a plant collection.

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4.3.4

Identify important Idaho forest plants and evaluate their use by animals.

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4.3.5

Define native, introduced, invasive, noxious, and poisonous plants.

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4.4

Apply Forest Management Practices

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4.4.1

Identify key components of a management plan.

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4.4.2

Identify forest management tools and techniques.

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4.4.3

Use forest measurement tools.

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4.4.4

Conduct a forest inventory and interpret data.

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4.4.5

Define silviculture and compare different timber harvest systems.

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4.4.6

Discuss impacts of dynamic forces of change (e.g., fire, weather, insects, disease, people, animals, invasive species) on forests and identify management strategies.

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5.0

EXPLORE FIRE ECOLOGY AND MANAGEMENT

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5.1

Explore the Effects of Fire on Rangeland and Forest Ecosystems

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5.1.1

Explain the significance of each of the components of the “fire triangle.”

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5.1.2

Discuss the fire behavior triangle (fuel, weather, topography).

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5.1.3

Interpret the factors affecting fire frequency in Idaho past, present, and future.

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5.1.4

Describe the social, economic, and ecological effects of wildland fire.

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5.1.5

Examine the role of fuel management and the relationship between fuel load and fire effects in rangeland and forest ecosystems.

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6.0

UNDERSTAND THE IMPORTANCE AND APPLICATION OF GPS/GIS IN NATURAL RESOURCE MANAGEMENT

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6.1

Investigate GPS/GIS Systems and Their Applications

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6.1.1

Define the uses of geographic information systems (GIS) and spatial analysis as it applies to natural resource management.

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6.1.2

Describe the purpose and function of a Global Positioning System (GPS).

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6.1.3

Demonstrate the ability to use a GPS unit by navigating and collecting waypoints.

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6.2

Demonstrate the Use of Land Management Maps

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6.2.1

Use legal descriptions to identify locations and acreage.

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6.2.2

Identify symbols on topographical maps.

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6.2.3

Predict terrain based on topographical maps.

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6.2.4

Demonstrate the ability to find GPS locations on a topographic map.

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7.0

INVESTIGATE FISH AND WILDLIFE ECOLOGY

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7.1

Explore the Importance and Distribution Fish and Wildlife Resources in Idaho

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7.1.1

Identify the seven categories of wildlife.

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7.1.2

Connect the distribution of wildlife associated with private and public land.

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7.1.3

Describe the importance of wildlife, including indigenous and migratory species, their physical and behavioral characteristics, habitat and management.

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7.1.4

List impacts on wildlife habitat.

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7.1.5

Describe techniques used in harvesting of wildlife.

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7.1.6

Summarize appropriate outdoor safety practice.

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7.1.7

Describe techniques of wildlife habitat improvement.

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7.2

Understand Wildlife Management

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7.2.1

Identify the agencies and organizations associated with wildlife management.

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7.2.2

Explore the role of USDA - Wildlife Services, DOI – US Fish and Wildlife Service, and Idaho Fish & Game concerning wildlife management.

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8.0

EXAMINE MINERAL AND ENERGY RESOURCES MANAGEMENT

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8.1

Examine Mineral Resources and Management

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8.1.1

Identify local mineral resources.

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8.1.2

Summarize the impact of mineral resources to society.

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8.1.3

Compare the various practices for obtaining mineral resources.

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8.1.4

Describe the impact of mining practices on the environment.

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8.1.5

Compare processes for reclaiming areas where minerals have been extracted.

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8.2

Recognize the Types and Importance of Energy Resources

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8.2.1

Differentiate between renewable and nonrenewable energy resources.

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8.2.2

Investigate types of renewable resources.

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8.2.3

Compare types of electrical power generation.

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8.2.4

Analyze positive and negative impact of energy development on the environment.

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9.0

EXPLORE CAREER OPPORTUNITIES IN THE NATURAL RESOURCE INDUSTRY

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9.1

Understand Employment Fields in the Natural Resource Industry

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9.1.1

List and describe the types of employment opportunities in natural resource management.

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9.1.2

Explore education and training for different natural resource management careers.

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9.1.3

Describe the process of choosing a career path in the natural resource management industry.

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Educational Assistant (2009)

EA 7

Use resources and skills to develop and present orally a portfolio of work completed within the practicum.

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EA 7.1

Complete a portfolio.

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EA 7.2

Present individual portfolio.

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EA1

Explore Career opportunities linked to Education Assistant.

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EA1.1

Career exploration: analyze and define aspects of employment

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EA1.2

Identify and explore various career paths relating to Education Assistant within Human Services.

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EA1.3

Analyze responsibilities, qualifications, and job‐outlook for specific careers.

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EA2

Demonstrate personal and employability skills.

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EA2.1

Identify and define skills needed for successful and caring human relationships.

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EA2.2

Complete and evaluate a personal assessment of employability skills.

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EA2.3

Define and consider diverse populations relating to the classroom and employment situations.

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EA2.4

Demonstrate professional practices relating to Education Assistant.

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EA2.5

Demonstrate skills needed to maintain employment.

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EA3

Demonstrate classroom skills

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EA3.1

Review and reinforce concepts of Child Development.

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EA3.2

Explain aspects of and maintain a safe learning environment for children.

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EA3.3

Identify, compare, and contrast various learning styles.

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EA3.4

Integrate classroom management skills including the use of positive guidance and classroom rules.

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EA3.5

Develop age/developmentally appropriate lesson plans including use of appropriate activities.

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EA4

Explore and integrate ethical and legal concepts related to leadership and classroom behavior and tolerance.

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EA4.1

Students must comply with any school district issues such as rules of background check, drug‐testing, or other policies concerning student safety.

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EA4.2

Examine federal, state, and local regulations and policies governing child services.

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EA4.3

Analyze ethics as they pertain to child services.

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EA4.4

Explore legal issues surrounding education and child services.

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EA5

Practice and model leadership skills.

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EA5.1

Identify leadership characteristics.

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EA5.2

Exemplify behavior characteristic of problem‐solving and critical thinking.

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EA5.3

Integrate classroom management skills teaching responsibilities of citizenship, especially considering diverse populations.

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EA5.4

Identify and understand teamwork and networking.

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EA5.5

Participate in a service learning project.

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EA6

Participate in a practicum (Partner with professionals).

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EA6.1

Apply planning skills.

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EA6.2

Demonstrate teamwork and classroom management skills.

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EA6.3

Teach lessons and/or conduct workshops using teaching aids.

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EA6.4

Use the concepts of follow‐up and evaluation to determine strengths and weaknesses of student performance and learning activity plans (LAP).

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EA6.5

Assist teacher with clerical duties and record keeping.

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EA6.6

Assist in one‐on‐one, small‐group, and whole/large‐group activities.

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EA6.7

Assist with activities such as playground, music, technology, lunchroom, field trips, etc.

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Emergency Medical Technician (2018)

A&P

CONTENT STANDARD 2.0: ANATOMY AND PHYSIOLOGY

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A&P:Fun

Performance Standard 2.1: Anatomy and Body Functions

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A&P:Fun:1

Understand, describe, and demonstrate anatomical planes.

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A&P:Fun:2

Understand and describe standard anatomical terms.

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A&P:Fun:3

Understand, describe, and differentiate body systems.

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A&P:Life

Performance Standard 2.2: Life Support Chain

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A&P:Life:1

Understand, describe, and demonstrate the fundamental elements of the life support chain.

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A&P:Life:2

Understand and describe the issues impacting the fundamental elements of the life support chain.

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A&P:Var

Performance Standard 2.3: Age Related Variations for Pediatrics and Geriatrics

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A&P:Var:1

Consider age related variations in pediatric and geriatric patients.

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Airway

CONTENT STANDARD 8.0: AIRWAY MANAGEMENT, RESPIRATION AND ARTIFICIAL VENTILATION

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Airway:AV

Performance Standard 8.3: Artificial Ventilation

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Airway:AV:1

Understand, describe, and demonstrate assessment of adequate and inadequate ventilation.

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Airway:AV:2

Understand and describe oxygenation.

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Airway:AV:3

Understand, describe, and demonstrate ventilation of an apneic patient.

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Airway:AV:4

Understand, describe, and demonstrate management of adequate and inadequate ventilations.

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Airway:AV:5

Understand, describe, and demonstrate differences between normal and positive pressure ventilation.

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Airway:AV:6

Consider age-related variations in pediatric and geriatric patients with regard to artificial ventilation.

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Airway:Mgmt

Performance Standard 8.1: Airway Management

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Airway:Mgmt:1

Understand and describe the anatomy of the airway.

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Airway:Mgmt:2

Understand, describe, and demonstrate airway assessment.

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Airway:Mgmt:3

Understand, describe, and demonstrate techniques of assuring a patent airway.

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Airway:Mgmt:4

Consider age-related variations in pediatric and geriatric patients with regard to airway management.

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Airway:Resp

Performance Standard 8.2: Respiration

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Airway:Resp:1

Understand and describe the anatomy of the respiratory system.

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Airway:Resp:2

Understand and describe the physiology of respiration.

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Airway:Resp:3

Understand and describe the pathophysiology of respiration.

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Airway:Resp:4

Understand, describe, and demonstrate assessment of adequate and inadequate ventilation.

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Airway:Resp:5

Understand, describe, and demonstrate management of adequate and inadequate respirations.

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Airway:Resp:6

Understand, describe, and demonstrate when and how to use appropriate supplemental oxygen therapy.

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Airway:Resp:7

Consider age-related variations in pediatric and geriatric patients with regard to respiration.

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CBJ

CONTENT STANDARD 15.0: CLINICAL BEHAVIORS/JUDGEMENT

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CBJ:Assess

Performance Standard 15.1: Assessment

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CBJ:Assess:1

Demonstrate a simple assessment to identify life threats.

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CBJ:Assess:2

Identify injuries requiring immobilization and conditions requiring treatment within the emergency medical technician’s (EMTs) scope of practice.

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CBJ:Assess:3

Perform a basic history and physical examination to identify acute complaints and monitor changes.

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CBJ:Assess:4

Identify the actual and potential complaints of emergency patients.

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CBJ:Complaints

Performance Standard 15.7: Patient Complaints

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CBJ:Complaints:1

Perform a patient assessment; provide pre-hospital emergency care, and transportation for patient complaints.

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CBJ:Decisions

Performance Standard 15.5: Decision Making

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CBJ:Decisions:1

Initiate simple interventions based on assessment findings.

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CBJ:Decisions:2

Initiate basic interventions intended to mitigate the emergency and provide limited symptom relief while providing access to definitive care.

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CBJ:PS

Performance Standard 15.3: Psychomotor Skills

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CBJ:PS:1

Demonstrate basic airway maneuvers.

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CBJ:PS:10

Demonstrate the use of unit dose autoinjector.

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CBJ:PS:11

Demonstrate assisting patients in taking their own prescribed medications.

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CBJ:PS:12

Demonstrate administration of OTC medications with medical oversight.

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CBJ:PS:13

Demonstrate medical/cardiac care.

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CBJ:PS:14

Demonstrate manual and mechanical CPR.

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CBJ:PS:15

Demonstrate proper use of AED.

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CBJ:PS:16

Demonstrate assistance of a normal and complicated delivery.

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CBJ:PS:17

Demonstrate trauma care.

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CBJ:PS:18

Demonstrate manual stabilization and spinal immobilization.

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CBJ:PS:19

Demonstrate bleeding control.

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CBJ:PS:2

Insert oropharyngeal airway.

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CBJ:PS:20

Demonstrate emergency moves.

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CBJ:PS:21

Demonstrate eye irrigation.

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CBJ:PS:22

Demonstrate the proper use of a long spine board.

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CBJ:PS:23

Demonstrate rapid extrication.

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CBJ:PS:24

Demonstrate appropriate splinting.

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CBJ:PS:25

Demonstrate mechanical patient restraint.

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CBJ:PS:26

Demonstrate the proper use of a tourniquet.

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CBJ:PS:3

Insert nasopharyngeal airway.

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CBJ:PS:4

Demonstrate Sellick’s maneuver.

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CBJ:PS:5

Demonstrate positive pressure ventilation devices.

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CBJ:PS:6

Demonstrate suction of the upper airway.

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CBJ:PS:7

Demonstrate appropriate supplemental oxygen therapy.

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CBJ:PS:8

Demonstrate taking a manual blood pressure and using an automatic blood pressure machine.

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CBJ:PS:9

Demonstrate the use of pulse oximetry.

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CBJ:Prof

Performance Standard 15.4: Professionalism

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CBJ:Prof:1

Demonstrate professional dress and appearance in the workplace.

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CBJ:Prof:2

Demonstrate appropriate communication.

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CBJ:Prof:3

Describe the basic traits that make up professionalism.

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CBJ:Records

Performance Standard 15.6: Record Keeping

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CBJ:Records:1

Record simple assessment findings and interventions.

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CBJ:Records:2

Report and document assessment data and interventions.

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CBJ:SS

Performance Standard 15.9: Scene Safety

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CBJ:SS:1

Ensure the safety of the rescuer and others during an emergency.

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CBJ:Scene

Performance Standard 15.8: Scene Leadership

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CBJ:Scene:1

Describe scene management until care is transferred to an EMS team member licensed at a higher level.

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CBJ:Scene:2

Describe team member roles on an emergency call with more experienced personnel in a lead role.

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CBJ:Scene:3

Serve as a team leader after additional training and/or experience.

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CBJ:TCCC

Performance Standard 15.2: Therapeutic Communication and Cultural Competency

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CBJ:TCCC:1

Understand and communicate to obtain and clearly transmit information with an awareness of cultural differences.

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CBJ:TCCC:2

Understand and demonstrate communication in a culturally sensitive manner.

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EI

CONTENT STANDARD 16.0: EDUCATIONAL INFRASTRUCTURE

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EI:Clinicals

Performance Standard 16.1: Hospital/Clinical Experience

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EI:Clinicals:1

Observe Emergency Department (ED) operations for a period of time sufficient to gain an appreciation for the continuum of care. Perform ten patient assessments in an ED, ambulance, clinic, nursing home, doctor’s office, etc. or on standardized patients if clinical settings are not available.

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EI:Field

Performance Standard 16.2: Field Experience

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EI:Field:1

Participate in and document patient contacts in a field experience approved by the medical director and program director.

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LS

CONTENT STANDARD 5.0: LIFE SPAN DEVELOPMENT

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LS:Adolescence

Performance Standard 5.4: Adolescence

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LS:Adolescence:1

Understand and describe fundamental knowledge of life span and physiology in adolescence.

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LS:Adolescence:2

Understand and describe psychological development in adolescence.

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LS:EA

Performance Standard 5.5: Early Adulthood

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LS:EA:1

Understand and describe fundamental knowledge of life span and physiology in early adulthood.

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LS:EA:2

Understand and describe psychological development in early adulthood.

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LS:Infant

Performance Standard 5.1: Infancy

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LS:Infant:1

Understand and describe fundamental knowledge of life span and physiology in infancy.

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LS:Infant:2

Understand and describe psychosocial development in infancy.

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LS:LA

Performance Standard 5.7: Late Adulthood

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LS:LA:1

Understand and describe fundamental knowledge of life span and physiology in late adulthood.

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LS:LA:2

Understand and describe psychological development in late adulthood.

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LS:MA

Performance Standard 5.6: Middle Adulthood

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LS:MA:1

Understand and describe fundamental knowledge of life span and physiology in middle adulthood.

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LS:MA:2

Understand and describe psychological development in middle adulthood.

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LS:School

Performance Standard 5.3: School Age Children

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LS:School:1

Understand and describe fundamental knowledge of lifespan and physiology in school- age children.

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LS:School:2

Understand and describe psychological development in school-age children.

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LS:Toddler

Performance Standard 5.2: Toddler and Preschool

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LS:Toddler:1

Understand and describe fundamental knowledge of lifespan and physiology in toddler and preschool-age children.

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LS:Toddler:2

Understand and describe and psychosocial development in toddler and preschool-age children.

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MT

CONTENT STANDARD 3.0: MEDICAL TERMINOLOGY

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MT:AA

Performance Standard 3.3: Standard Medical Abbreviations and Acronyms

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MT:AA:1

Define and describe standard medical abbreviations.

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MT:AA:2

Define and describe standard medical acronyms.

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MT:MT

Performance Standard 3.2: Medical Terms

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MT:MT:1

Define and describe medical terms associated with body structure.

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MT:MT:2

Define and describe medical terms associated with body systems.

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MT:MT:3

Define and describe medical terms associated with body direction or position.

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MT:WP

Performance Standard 3.1: Medical Terminology

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MT:WP:1

Define, describe, and demonstrate the use of prefixes.

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MT:WP:2

Define, describe, and demonstrate the use of root words.

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MT:WP:3

Define, describe, and demonstrate the use of suffixes.

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MT:WP:4

Define, describe, and demonstrate the use of combining forms.

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Med

CONTENT STANDARD 10.0: MEDICINE

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Med:Abd

Performance Standard 10.3: Abdominal and Gastrointestinal Disorders

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Med:Abd:1

Understand, describe, and demonstrate knowledge of anatomy of the organs of the abdominopelvic cavity.

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Med:Abd:2

Understand, describe, and demonstrate knowledge of assessment and symptoms.

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Med:Abd:3

Understand, describe, and demonstrate general management for patients with an acute abdomen.

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Med:Abd:4

Understand, describe, and demonstrate knowledge of specific acute abdominal conditions.

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Med:Abd:5

Understand, describe, and demonstrate knowledge of pediatric anatomy with regard to abdominal and gastrointestinal disorders.

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Med:Abd:6

Understand, describe, and demonstrate communication and documentation with regard to abdominal and gastrointestinal disorders.

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Med:Abd:7

Understand, describe, and demonstrate transport decisions with regard to abdominal and gastrointestinal disorders.

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Med:Abd:8

Consider age-related variations in pediatric and geriatric patients with regard to abdominal and gastrointestinal disorders.

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Med:Cardio

Performance Standard 10.8: Cardiovascular

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Med:Cardio:1

Understand, describe, and demonstrate knowledge of anatomy of the cardiovascular system.

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Med:Cardio:10

Consider age-related variations in pediatric and geriatric patients with regard to cardiovascular care.

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Med:Cardio:2

Understand, describe, and demonstrate knowledge of physiology.

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Med:Cardio:3

Understand, describe, and demonstrate knowledge of pathophysiology.

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Med:Cardio:4

Understand, describe, and demonstrate assessment findings related to the cardiovascular system.

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Med:Cardio:5

Understand, describe, and demonstrate knowledge of general management related to the cardiovascular system.

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Med:Cardio:6

Understand, describe, and demonstrate knowledge of specific cardiovascular emergencies.

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Med:Cardio:7

Understand, describe, and demonstrate knowledge of chest pain.

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Med:Cardio:8

Understand, describe, and demonstrate knowledge of cardiac arrest.

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Med:Cardio:9

Understand, describe, and demonstrate knowledge of pharmacological agents related to the cardiovascular system.

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Med:EENT

Performance Standard 10.15: Diseases of the Eyes, Ears, Nose, and Throat

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Med:EENT:1

Understand, describe, and demonstrate knowledge and management of a nosebleed.

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Med:Endo

Performance Standard 10.6: Endocrine Disorders

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Med:Endo:1

Understand, describe, and demonstrate knowledge of terms for endocrine disorders.

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Med:Endo:2

Understand, describe, and demonstrate knowledge of diabetes.

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Med:Endo:3

Understand, describe, and demonstrate communication and documentation with regard to endocrine disorders.

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Med:Endo:4

Understand, describe, and demonstrate transport decisions with regard to endocrine disorders.

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Med:GU

Performance Standard 10.12: Genitourinary/Renal

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Med:GU:1

Understand, describe, and demonstrate knowledge of anatomy and physiology.

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Med:GU:2

Understand, describe, and demonstrate knowledge of pathophysiology with regard to the genitourinary/renal systems.

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Med:GU:3

Understand, describe, and demonstrate knowledge of dialysis.

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Med:GU:4

Understand, describe, and demonstrate management for a patient with a dialysis emergency.

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Med:GU:5

Understand, describe, and demonstrate knowledge of urinary catheter management.

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Med:GU:6

Understand, describe, and demonstrate communication and documentation with regard to the genitourinary/renal systems.

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Med:GU:7

Understand, describe, and demonstrate transport decisions for patients having genitourinary/renal emergencies.

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Med:GU:8

Consider age-related variations in pediatric and geriatric patients with regard to the genitourinary/renal systems.

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Med:Gyn

Performance Standard 10.13: Gynecology

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Med:Gyn:1

Understand, describe, and demonstrate knowledge of the terms for gynecology.

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Med:Gyn:2

Understand, describe, and demonstrate assessment findings with regard to gynecology.

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Med:Gyn:3

Understand, describe, and demonstrate knowledge of general management with regard to gynecology.

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Med:Gyn:4

Understand, describe, and demonstrate knowledge of specific gynecological emergencies.

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Med:Gyn:5

Understand, describe, and demonstrate knowledge and management of vaginal bleeding.

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Med:Gyn:6

Understand, describe, and demonstrate knowledge of communication and documentation with regard to gynecology.

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Med:Gyn:7

Understand, describe, and demonstrate transport decisions for patients with gynecology emergencies.

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Med:Gyn:8

Consider age-related variations in pediatric and geriatric patients with regard to gynecology.

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Med:Hemat

Performance Standard 10.11: Hematology

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Med:Hemat:1

Understand, describe, and demonstrate knowledge of anatomy and physiology.

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Med:Hemat:2

Understand, describe, and demonstrate knowledge of the pathophysiology of sickle cell.

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Med:Hemat:3

Understand, describe, and demonstrate knowledge of sickle cell crisis.

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Med:Hemat:4

Understand, describe, and demonstrate knowledge of clotting disorders.

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Med:Hemat:5

Consider age-related variations in pediatric and geriatric patients with regard to hematology.

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Med:Immuno

Performance Standard 10.4: Immunology

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Med:Immuno:1

Understand, describe, and demonstrate knowledge of terms of immunology.

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Med:Immuno:10

Consider age-related variations in pediatric and geriatric patients with regard to immunology.

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Med:Immuno:2

Understand, describe, and demonstrate knowledge of basic immune system’s response to allergens.

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Med:Immuno:3

Understand, describe, and demonstrate knowledge of fundamental pathophysiology.

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Med:Immuno:4

Understand, describe, and demonstrate assessment findings for allergic reaction.

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Med:Immuno:5

Understand, describe, and demonstrate assessment findings for anaphylaxis.

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Med:Immuno:6

Understand, describe, and demonstrate general management with regard to immunology.

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Med:Immuno:7

Understand, describe, and demonstrate knowledge of epinephrine as treatment for allergic reactions.

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Med:Immuno:8

Understand, describe, and demonstrate communication and documentation with regard to immunology.

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Med:Immuno:9

Understand, describe, and demonstrate transport decisions with regard to immunology.

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Med:Inf

Performance Standard 10.5: Infectious Disease

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Med:Inf:1

Understand, describe, and demonstrate knowledge of infectious disease awareness.

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Med:Inf:2

Understand, describe, and demonstrate knowledge of causes of infectious disease.

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Med:Inf:3

Understand, describe, and demonstrate knowledge of body substance isolation (BSI), PPE, and cleaning and disposing of equipment and supplies.

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Med:Inf:4

Understand, define, and demonstrate communication and documentation for a patient with a communicable or infectious disease.

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Med:Inf:5

Understand, define, and demonstrate transport decision with regard to infectious disease.

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Med:Inf:6

Understand, describe, and demonstrate knowledge of legal requirements for reporting with regard to infectious disease.

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Med:Inf:7

Understand, describe, and demonstrate knowledge of required reporting with regard to infectious disease.

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Med:Inf:8

Consider age-related variations in pediatric and geriatric patients with regard to infectious disease.

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Med:Musc

Performance Standard 10.14: Non-traumatic Musculoskeletal Disorders

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Med:Musc:1

Understand, describe, and demonstrate knowledge of the term for anatomy and physiology.

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Med:Musc:2

Understand, describe, and demonstrate knowledge of pathophysiology.

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Med:Musc:3

Understand, describe, and demonstrate assessment findings with regard to non- traumatic musculoskeletal disorders.

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Med:Musc:4

Understand, describe, and demonstrate knowledge of general management with regard to non-traumatic musculoskeletal disorders.

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Med:Musc:5

Consider age-related variations in pediatric and geriatric patients with regard to non-traumatic musculoskeletal disorders.

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Med:Neuro

Performance Standard 10.2: Neurology

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Med:Neuro:1

Understand, describe, and demonstrate knowledge of the anatomy and functions of the brain, spinal cord, and cerebral blood vessels.

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Med:Neuro:2

Understand, describe, and demonstrate knowledge of altered mental status.

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Med:Neuro:3

Understand, describe, and demonstrate knowledge of stroke/ transient ischemic attack (TIA).

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Med:Neuro:4

Understand, describe, and demonstrate knowledge of seizures.

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Med:Neuro:5

Understand, describe, and demonstrate knowledge of headache.

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Med:Neuro:6

Understand, describe, and demonstrate transport decisions with regard to neurology.

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Med:Neuro:7

Understand, describe, and demonstrate communication and documentation with regard to neurology.

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Med:Neuro:8

Consider age-related variations in pediatric and geriatric patients with regard to neurology.

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Med:Overview

Performance Standard 10.1: Medical Overview

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Med:Overview:1

Understand, describe, and demonstrate assessment findings.

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Med:Overview:2

Understand, describe, and demonstrate major components of patient assessment.

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Med:Psych

Performance Standard 10.7: Psychiatrics

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Med:Psych:1

Understand, describe, and demonstrate knowledge of psychiatrics.

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Med:Psych:2

Understand, describe, and demonstrate knowledge of epidemiology of psychiatric disorders.

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Med:Psych:3

Understand, describe, and demonstrate assessment finding with regard to psychiatrics.

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Med:Psych:4

Understand, describe, and demonstrate knowledge of behavioral changes.

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Med:Psych:5

Understand, describe, and demonstrate methods to calm behavioral emergency patients.

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Med:Psych:6

Understand, describe, and demonstrate knowledge of psychiatric emergencies.

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Med:Psych:7

Understand, describe, and demonstrate knowledge of emergency medical care with regard to psychiatrics.

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Med:Psych:8

Understand, describe, and demonstrate knowledge of medical-legal considerations in psychiatric care.

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Med:Psych:9

Consider age-related variations in pediatric and geriatric patients with regard to psychiatrics.

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Med:Resp

Performance Standard 10.10: Respiratory

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Med:Resp:1

Understand, describe, and demonstrate knowledge of the anatomy of the respiratory system.

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Med:Resp:2

Understand, describe, and demonstrate knowledge of normal respiratory effort.

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Med:Resp:3

Understand, describe, and demonstrate assessment findings, symptoms, and management for respiratory conditions.

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Med:Resp:4

Understand, describe, and demonstrate knowledge of specific respiratory conditions.

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Med:Resp:5

Understand, describe, and demonstrate knowledge of metered dose inhalers and small volume nebulizers.

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Med:Resp:6

Understand, describe, and demonstrate communication and documentation for patients with respiratory emergencies.

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Med:Resp:7

Understand, describe, and demonstrate transport decisions for patients with respiratory emergencies.

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Med:Resp:8

Consider age-related variations in pediatric and geriatric patients for patients with respiratory emergencies.

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Med:Tox

Performance Standard 10.9: Toxicology

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Med:Tox:1

Understand, describe, and demonstrate knowledge of toxicology.

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Med:Tox:10

Understand, describe, and demonstrate knowledge of nerve agent antidote.

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Med:Tox:11

Understand, describe, and demonstrate knowledge of medication overdose.

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Med:Tox:12

Understand, describe, and demonstrate knowledge of general treatment modalities for poisonings.

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Med:Tox:13

Understand, describe, and demonstrate communication and documentation for patients with toxicological emergencies.

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Med:Tox:14

Understand, describe, and demonstrate transport decisions with regard to toxicology.

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Med:Tox:15

Consider age-related variations in pediatric and geriatric patients with regard to toxicology.

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Med:Tox:2

Understand, describe, and demonstrate knowledge of poisoning by ingestion.

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Med:Tox:3

Understand, describe, and demonstrate knowledge of poisoning by inhalation.

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Med:Tox:4

Understand, describe, and demonstrate knowledge of poisoning by injection.

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Med:Tox:5

Understand, describe, and demonstrate knowledge of poisoning by absorption.

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Med:Tox:6

Understand, describe, and demonstrate knowledge of drugs of abuse.

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Med:Tox:7

Understand, describe, and demonstrate knowledge of poisoning and exposures.

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Med:Tox:8

Understand, describe, and demonstrate knowledge of carbon monoxide poisoning.

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Med:Tox:9

Understand, describe, and demonstrate knowledge of poisoning by nerve agents.

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Ops

CONTENT STANDARD 14.0 EMS OPERATIONS

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Ops:AirMed

Performance Standard 14.4: Air Medical

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Ops:AirMed:1

Understand, describe, and demonstrate knowledge of safe air medical operations.

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Ops:AirMed:2

Understand, describe, and demonstrate knowledge of utilizing air medical response.

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Ops:AirMed:3

Complete the Landing Zone Officer (LZO) certification course.

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Ops:Amb

Performance Standard 14.1: Principles of Safely Operating a Ground Ambulance

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Ops:Amb:1

Understand, describe, and demonstrate knowledge of risks and responsibilities of emergency response.

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Ops:Extrication

Performance Standard 14.5: Vehicle Extrication

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Ops:Extrication:1

Understand, describe, and demonstrate knowledge of safe vehicle extrication.

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Ops:Extrication:2

Understand, describe, and demonstrate knowledge of use of simple hand tools.

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Ops:Extrication:3

Understand, describe, and demonstrate knowledge of special considerations for patient care.

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Ops:Extrication:4

Complete the Extrication Awareness (EA) certification course.

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Ops:HazMat

Performance Standard 14.6: Hazardous Materials Awareness

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Ops:HazMat:1

Understand, describe, and demonstrate knowledge of risks and responsibilities of operating in a cold zone at a hazardous material or other special incident.

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Ops:HazMat:2

Complete the hazardous materials awareness certification course.

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Ops:IM

Performance Standard 14.2: Incident Management

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Ops:IM:1

Understand, describe, and demonstrate knowledge working within the incident management system.

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Ops:IM:2

Complete the Incident Command System 100 (ICS 100) certification course.

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Ops:IM:3

Complete the National Incident Management System 700 (NIMS 700) certification course.

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Ops:MCI

Performance Standard 14.7: Mass Casualty Incidents Due to Terrorism and Disaster

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Ops:MCI

Performance Standard 14.3: Multiple Casualty Incidents (MCI)

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Ops:MCI:1

Understand, describe, and demonstrate knowledge of risks and responsibilities of operating on the scene of a natural or man-made disaster.

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Ops:MCI:1

Understand, describe, and demonstrate knowledge of MCIs.

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Ops:MCI:2

Understand, describe, and demonstrate knowledge of triage.

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Ops:MCI:3

Understand, describe, and demonstrate knowledge of resource management related to MCIs.

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PA

CONTENT STANDARD 9.0: PATIENT ASSESSMENT

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PA:History

Performance Standard 9.3: History Taking

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PA:History:1

Understand, describe, and demonstrate the investigation of the chief complaint.

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PA:History:2

Understand, describe, and demonstrate how to determine the mechanism of injury or nature of illness.

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PA:History:3

Understand, describe, and demonstrate how to find and treat any associated signs and symptoms.

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PA:History:4

Understand, describe, and demonstrate the components of a patient history.

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PA:History:5

Understand, describe, and demonstrate the techniques of history taking.

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PA:History:6

Understand, describe, and demonstrate the standardized approach to history taking.

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PA:History:7

Understand, describe, and demonstrate history taking on sensitive topics.

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PA:History:8

Consider age-related variations in pediatric and geriatric patients with regard to history taking.

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PA:PA

Performance Standard 9.2: Primary Assessment

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PA:PA:1

Understand, describe, and demonstrate the main purpose of the primary assessment.

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PA:PA:2

List the components of the primary assessment.

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PA:PA:3

Understand and describe immediate life threats.

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PA:PA:4

Describe and demonstrate interventions necessary to preserve life.

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PA:PA:5

Understand, describe, and demonstrate the need for integration of treatment/procedures needed to preserve life recognizing the indications needed for airway, bleeding, perfusion and spinal immobilization, and so forth.

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PA:PA:6

Understand, describe, and demonstrate evaluating priority of patient care and transport.

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PA:RA

Performance Standard 9.6: Reassessment

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PA:RA:1

Understand, describe, and demonstrate how and when to reassess.

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PA:RA:2

Understand, describe, and demonstrate the identification and treatment of changes in the patient’s condition in a timely manner.

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PA:RA:3

Understand, describe, and demonstrate reassessment at regular intervals.

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PA:RA:4

Understand, describe, and demonstrate components of a reassessment.

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PA:RA:5

Understand, describe, and demonstrate the differentiation of reassessment compared to the baseline.

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PA:RA:6

Understand, describe, and demonstrate assessment of vital signs.

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PA:RA:7

Understand, describe, and demonstrate how to obtain a chief complaint.

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PA:RA:8

Understand, describe, and demonstrate appropriate interventions.

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PA:RA:9

Consider age-related variations in pediatric and geriatric patients with regard to reassessment.

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PA:SA

Performance Standard 9.4: Secondary Assessment

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PA:SA:1

Understand, describe, and demonstrate the performance of a rapid full body scan.

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PA:SA:2

Understand, describe, and demonstrate a focused assessment of pain.

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PA:SA:3

Understand, describe, and demonstrate assessment of vital signs.

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PA:SA:4

Understand, describe, and demonstrate techniques of physical examination.

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PA:SA:5

Consider age-related variations in pediatric and geriatric patients with regard to secondary assessment.

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PA:SSU

Performance Standard 9.1: Scene Size-Up

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PA:SSU:1

Understand and describe the purposes and goals of performing scene safety on every EMS call.

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PA:SSU:2

Understand, describe, and demonstrate management of a scene.

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PA:VS

Performance Standard 9.5: Monitoring Devices

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PA:VS:1

Understand, describe, and demonstrate pulse oximetry.

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PA:VS:2

Understand, describe, and demonstrate non-invasive blood pressure.

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PA:VS:3

Understand, describe, and demonstrate other monitoring devices.

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PH

CONTENT STANDARD 6.0: PUBLIC HEALTH

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PH:PH

Performance Standard 6.1: Basic Principles of Public Health

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PH:PH:1

Understand and describe the role of public health.

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PH:PH:2

Understand and describe public health laws, regulations, and guidelines.

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PH:PH:3

Understand and describe the EMS interface with public health.

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Patho

CONTENT STANDARD 4.0: PATHOPHYSIOLOGY

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Patho:Air

Performance Standard 4.1: Composition of Ambient Air

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Patho:Air:1

Understand and describe the percentage of oxygen in ambient air.

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Patho:Air:2

Understand and describe the percentage of nitrogen in ambient air.

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Patho:Air:3

Understand and describe the percentage of carbon dioxide in ambient air.

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Patho:Air:4

Understand and describe the fraction of inspired oxygen.

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Patho:Air:5

Understand and describe the fraction of delivered oxygen.

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Patho:Airway

Performance Standard 4.2: Patency of the Airway

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Patho:Airway:1

Understand, describe, and demonstrate anatomical considerations of a patent airway.

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Patho:Airway:2

Understand, describe, and identify airway obstructions.

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Patho:BP

Performance Standard 4.8: Blood Pressure

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Patho:BP:1

Understand and describe cardiac output.

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Patho:BP:2

Understand and describe systemic vascular resistance.

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Patho:BP:3

Understand and describe the role of baroreceptors.

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Patho:BP:4

Understand and describe the effects of changes in cardiac output on blood pressure.

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Patho:BP:5

Understand and describe the effects of changes in systemic vascular resistance on blood pressure.

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Patho:BP:6

Understand and describe the effects of changes of blood pressure on perfusion of cells.

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Patho:Cell

Performance Standard 4.9: Alteration of Cell Metabolism

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Patho:Cell:1

Understand and describe aerobic metabolism.

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Patho:Cell:2

Understand and describe anaerobic metabolism.

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Patho:Cell:3

Understand and describe the effects of inadequate perfusion on cells.

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Patho:Micro

Performance Standard 4.7: Microcirculation

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Patho:Micro:1

Understand and describe true capillaries.

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Patho:Micro:2

Understand and describe arteriole-venule shunt.

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Patho:Micro:3

Understand and describe influence on capillary.

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Patho:Perf

Performance Standard 4.6: Perfusion and Shock

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Patho:Perf:1

Understand and describe the role of oxygen.

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Patho:Perf:2

Understand and describe the role of carbon dioxide.

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Patho:Perf:3

Understand and describe alveolar/capillary gas exchange.

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Patho:Perf:4

Understand and describe cell/capillary gas exchange.

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Patho:Perf:5

Understand and describe cell hypoxia related to oxygen transport disturbance.

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Patho:Perf:6

Understand and describe hypercarbia related to carbon dioxide transport disturbance.

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Patho:Perf:7

Understand and describe blood volume.

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Patho:Perf:8

Understand and describe myocardial effectiveness.

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Patho:Perf:9

Understand and describe the concept of systemic vascular resistance.

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Patho:RC

Performance Standard 4.3: Respiratory Compromise

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Patho:RC:1

Understand and describe impaired airway, respiration, or ventilation.

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Patho:RC:2

Understand and describe changes in structure or function.

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Patho:Resp

Performance Standard 4.4: Alteration in Regulation of Respiration Due to Medical or Traumatic Conditions

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Patho:Resp:1

Understand and describe the role of chemoreceptors.

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Patho:Resp:2

Understand and describe the role of stretch receptors.

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Patho:Resp:3

Understand and describe the role of medulla rhythm centers.

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Patho:Resp:4

Understand and describe the effects of arterial carbon dioxide and oxygen content on respiration rate and depth.

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Patho:Resp:5

Understand and describe hypoxia caused by respiratory regulation disturbance.

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Patho:VQ

Performance Standard 4.5: Ventilation/Perfusion (V/Q) Ratio and Mismatch

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Patho:VQ:1

Define the apex of the lung.

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Patho:VQ:2

Define the base of the lung.

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Patho:VQ:3

Understand and describe ventilation disturbance related to hypoxemia.

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Patho:VQ:4

Understand and describe perfusion disturbance related to hypoxemia.

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Pharm

CONTENT STANDARD 7.0: PHARMACOLOGY

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Pharm:EmMed

Performance Standard 7.3: Emergency Medications

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Pharm:EmMed:1

Understand, describe, and demonstrate proper administration of specific medications used in an emergency.

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Pharm:MedAdmin

Performance Standard 7.2: Medication Administration

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Pharm:MedAdmin:1

Understand, describe, and demonstrate how to assist/administer medications to a patient.

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Pharm:MedAdmin:2

Understand, describe, and demonstrate medication self-administration.

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Pharm:MedAdmin:3

Understand, describe, and demonstrate medication peer administration.

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Pharm:Principles

Performance Standard 7.1: Principles of Pharmacology

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Pharm:Principles:1

Understand and describe medication safety.

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Pharm:Principles:2

Understand and describe the kinds of medications used in an emergency.

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Pharm:Principles:3

Understand and describe basic medication terminology.

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Prep

CONTENT STANDARD 1.0: PREPARATORY

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Prep:Comm

Performance Standard 1.5: EMS System Communication

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Prep:Comm:1

Understand and describe the EMS communication system.

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Prep:Comm:2

Understand, describe, and demonstrate communication with other healthcare professionals.

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Prep:Comm:3

Understand, describe, and demonstrate team communication and dynamics.

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Prep:Comm:4

Understand and demonstrate communications regarding additional resources, transfer of patient care, and interaction within a team structure.

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Prep:Doc

Performance Standard 1.4: Documentation

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Prep:Doc:1

Understand, describe, and demonstrate the correct principles of medical documentation and report writing.

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Prep:Doc:2

Understand, describe, and demonstrate recording patient findings.

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Prep:EMSS

Performance Standard 1.1: Emergency Medical Services (EMS) Systems

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Prep:EMSS:1

Understand and define the EMS system relating to history, National Highway Traffic Safety Administration (NHTSA), access, education, and authorization to practice.

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Prep:EMSS:2

Define and describe the roles, responsibilities, and professionalism of EMS personnel.

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Prep:EMSS:3

Understand Quality Improvement.

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Prep:EMSS:4

Understand and demonstrate patient safety during high-risk activities, how errors happen, and how to prevent errors.

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Prep:Legal

Performance Standard 1.7: Medical/Legal and Ethics

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Prep:Legal:1

Understand, describe, and demonstrate consent and refusal of care.

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Prep:Legal:10

Understand and describe Idaho’s SafeHaven law.

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Prep:Legal:2

Understand, describe, and demonstrate confidentiality.

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Prep:Legal:3

Understand, describe, and demonstrate knowledge of advanced directives.

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Prep:Legal:4

Understand and describe tort and criminal actions.

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Prep:Legal:5

Understand, describe, and demonstrate evidence preservation.

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Prep:Legal:6

Understand and describe statutory responsibilities.

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Prep:Legal:7

Understand and describe mandatory reportings.

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Prep:Legal:8

Understand and describe ethical principles and moral obligations.

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Prep:Legal:9

Complete the Idaho Physician’s Orders for Scope of Treatment Certification Course (POST).

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Prep:Research

Performance Standard 1.2: Research

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Prep:Research:1

Define, describe, and demonstrate evidence-based decision-making.

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Prep:Research:2

Define, describe, and demonstrate the impact of research on EMS care.

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Prep:Ther

Performance Standard 1.6: Therapeutic Communication

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Prep:Ther:1

Understand, describe, and demonstrate principles of communicating with patients in a manner that achieves a positive relationship.

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Prep:Ther:2

Understand, describe, and demonstrate the communication process.

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Prep:Ther:3

Understand, describe, and demonstrate types of communication responses.

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Prep:Ther:4

Understand, describe, and demonstrate the development of patient rapport.

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Prep:Ther:5

Understand, describe, and demonstrate strategies for ascertaining information.

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Prep:Ther:6

Understand, describe, and demonstrate considerations for special interview situations.

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Prep:WSW

Performance Standard 1.3: Workforce Safety and Wellness

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Prep:WSW:1

Define, describe, and demonstrate standard safety precautions.

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Prep:WSW:2

Define, describe, and demonstrate Personal Protective Equipment (PPE).

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Prep:WSW:3

Define and describe stress management relating to types of stress reactions and dealing with death and dying.

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Prep:WSW:4

Define, describe, and demonstrate prevention of response or work related injuries.

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Prep:WSW:5

Define, describe, and demonstrate lifting and moving patients while practicing personal and patient safety precautions.

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Prep:WSW:6

Understand and describe diseases caused by each of the different types of pathogens and the methods of transmission.

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Prep:WSW:7

Understand and describe physical, mental, and emotional wellness principles.

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SPP

CONTENT STANDARD 13.0: SPECIAL PATIENT POPULATIONS

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SPP:Geriatric

Performance Standard 13.4: Geriatrics

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SPP:Geriatric:1

Understand, describe, and demonstrate knowledge of age-associated changes.

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SPP:Geriatric:10

Understand, describe, and demonstrate knowledge of age-associated toxicological emergencies.

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SPP:Geriatric:11

Understand, describe, and demonstrate knowledge of age-associated sensory changes in the elderly.

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SPP:Geriatric:2

Understand, describe, and demonstrate knowledge of assessment and care implications in geriatric patients.

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SPP:Geriatric:3

Understand, describe, and demonstrate knowledge of cardiovascular system anatomical and physiological age-associated changes and pathophysiology.

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SPP:Geriatric:4

Understand, describe, and demonstrate knowledge of respiratory system anatomical and physiological age-associated changes and pathophysiology.

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SPP:Geriatric:5

Understand, describe, and demonstrate knowledge of neurovascular system anatomical and physiological age-associated changes and pathophysiology.

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SPP:Geriatric:6

Understand, describe, and demonstrate knowledge of gastrointestinal system anatomical and physiological age-associated changes and pathophysiology.

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SPP:Geriatric:7

Understand, describe, and demonstrate knowledge of genitourinary system anatomical and physiological age-associated changes and pathophysiology.

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SPP:Geriatric:8

Understand, describe, and demonstrate knowledge of endocrine system anatomical and physiological age-associated changes and pathophysiology.

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SPP:Geriatric:9

Understand, describe, and demonstrate knowledge of musculoskeletal system anatomical and physiological age-associated changes and pathophysiology.

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SPP:Neonate

Performance Standard 13.2: Neonatal Care

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SPP:Neonate:1

Understand, describe, and demonstrate knowledge of initial care of the neonate.

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SPP:OB

Performance Standard 13.1: Obstetrics

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SPP:OB:1

Understand, describe, and demonstrate knowledge of terms for special patient populations.

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SPP:OB:10

Understand, describe, and demonstrate knowledge of complications of delivery: pathophysiology, assessment, complications, and management.

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SPP:OB:11

Understand, describe, and demonstrate knowledge of postpartum complications: pathophysiology, assessment, complications, and management.

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SPP:OB:12

Understand, describe, and demonstrate knowledge of care for the mother.

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SPP:OB:2

Understand, describe, and demonstrate knowledge of physiology related to obstetrics.

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SPP:OB:3

Understand, describe, and demonstrate knowledge of the general system physiology, assessment, and management related to obstetrics.

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SPP:OB:4

Understand, describe, and demonstrate knowledge of vaginal bleeding in the pregnant patient.

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SPP:OB:5

Understand, describe, and demonstrate knowledge of physical examination.

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SPP:OB:6

Understand, describe, and demonstrate knowledge of steps for normal delivery.

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SPP:OB:7

Understand, describe, and demonstrate knowledge of complications of pregnancy.

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SPP:OB:8

Understand, describe, and demonstrate knowledge of high-risk pregnancy: pathophysiology, assessment, complications, and management.

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SPP:OB:9

Understand, describe, and demonstrate knowledge of complications of labor: pathophysiology, assessment, complications, and management.

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SPP:Peds

Performance Standard 13.3: Pediatrics

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SPP:Peds:1

Understand, describe, and demonstrate knowledge of pediatric anatomy and physiology.

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SPP:Peds:10

Understand, describe, and demonstrate knowledge of pediatric respiratory distress/failure/arrest.

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SPP:Peds:11

Understand, describe, and demonstrate knowledge of the pediatric nervous system and spinal column compared to an adult’s.

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SPP:Peds:12

Understand, describe, and demonstrate knowledge of pediatric metabolic differences compared to an adult’s.

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SPP:Peds:13

Understand, describe, and demonstrate knowledge of pediatric growth and development.

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SPP:Peds:14

Understand, describe, and demonstrate knowledge of pediatric seizures.

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SPP:Peds:15

Understand, describe, and demonstrate knowledge of pediatric assessment and management.

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SPP:Peds:2

Understand, describe, and demonstrate knowledge of general considerations in pediatrics.

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SPP:Peds:3

Understand, describe, and demonstrate knowledge of assessment with regard to pediatric patients.

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SPP:Peds:4

Understand, describe, and demonstrate knowledge of pediatric airway compared to an adult’s.

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SPP:Peds:5

Understand, describe, and demonstrate knowledge of pediatric chest and lungs compared to an adult’s.

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SPP:Peds:6

Understand, describe, and demonstrate knowledge of pediatric abdominal differences.

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SPP:Peds:7

Understand, describe, and demonstrate knowledge of pediatric extremities compared to an adult’s.

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SPP:Peds:8

Understand, describe, and demonstrate knowledge of pediatric integumentary differences.

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SPP:Peds:9

Understand, describe, and demonstrate knowledge of pediatric respiratory system compared to an adult’s.

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SPP:SPP

Performance Standard 13.5: Patients With Special Challenges

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SPP:SPP:1

Understand, describe, and demonstrate knowledge of recognizing, reporting, and managing abuse and neglect.

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SPP:SPP:2

Understand, describe, and demonstrate knowledge of homelessness/poverty.

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SPP:SPP:3

Understand, describe, and demonstrate knowledge of bariatric patients.

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SPP:SPP:4

Understand, describe, and demonstrate knowledge of technology assisted/dependent.

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SPP:SPP:5

Understand, describe, and demonstrate knowledge of hospice care and terminally ill.

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SPP:SPP:6

Understand, describe, and demonstrate knowledge of tracheostomy care.

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SPP:SPP:7

Understand, describe, and demonstrate knowledge of sensory deficits.

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SPP:SPP:8

Understand, describe, and demonstrate knowledge of home care.

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SPP:SPP:9

Understand, describe, and demonstrate knowledge of patients with developmental disability.

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Shock

CONTENT STANDARD 11.0: SHOCK AND RESUSCITATION

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Shock:A&P

Performance Standard 11.2: Anatomy and Physiology Review

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Shock:A&P:1

Understand, describe, and demonstrate knowledge of the respiratory system.

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Shock:A&P:2

Understand, describe, and demonstrate knowledge of the cardiovascular system.

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Shock:AED

Performance Standard 11.7: Automated External Defibrillation (AED)

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Shock:AED:1

Understand, describe, and demonstrate adult AED use.

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Shock:AED:2

Understand, describe, and demonstrate child AED use.

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Shock:AED:3

Understand, describe, and demonstrate infant AED use.

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Shock:AED:4

Understand, describe, and demonstrate special AED situations.

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Shock:CA

Performance Standard 11.5: Cardiac Arrest

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Shock:CA:1

Understand, describe, and demonstrate knowledge of pathophysiology.

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Shock:CA:2

Understand, describe, and demonstrate knowledge of the general reasons for the heart to stop beating.

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Shock:CA:3

Understand, describe, and demonstrate Cardio-Pulmonary resuscitation (Current ECC Guidelines).

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Shock:Ethics

Performance Standard 11.1: Ethical Issues in Resuscitation

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Shock:Ethics:1

Understand, describe, and demonstrate knowledge of withholding resuscitation attempts.

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Shock:Ethics:2

Understand, describe, and demonstrate knowledge of providing emotional support for the family.

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Shock:Perf

Performance Standard 11.8: Shock (Poor Perfusion)

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Shock:Perf:1

Understand, describe, and demonstrate knowledge of shock.

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Shock:Perf:10

Consider age-related variations in pediatric and geriatric patients with regard to shock.

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Shock:Perf:2

Understand, describe, and demonstrate knowledge of anatomy and physiology.

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Shock:Perf:3

Understand, describe, and demonstrate knowledge of disruptions that cause shock.

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Shock:Perf:4

Understand, describe, and demonstrate knowledge of the categories of shock.

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Shock:Perf:5

Understand, describe, and demonstrate knowledge of signs and symptoms of shock.

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Shock:Perf:6

Understand, describe, and demonstrate knowledge of shock due to fluid loss.

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Shock:Perf:7

Understand, describe, and demonstrate knowledge of shock due to pump failure.

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Shock:Perf:8

Understand, describe, and demonstrate knowledge of shock due to container failure.

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Shock:Perf:9

Understand, describe, and demonstrate patient assessment and management with regard to shock.

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Shock:RA

Performance Standard 11.4: Respiratory Arrest

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Shock:RA:1

Understand, describe, and demonstrate assessment of respiratory arrest.

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Shock:RA:2

Understand, describe, and demonstrate knowledge of treatment of respiratory arrest.

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Shock:RF

Performance Standard 11.3: Respiratory Failure

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Shock:RF:1

Understand, describe, and demonstrate knowledge of pathophysiology.

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Shock:RF:2

Understand, describe, and demonstrate assessment of respiratory failure.

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Shock:RF:3

Understand, describe, and demonstrate treatment for respiratory failure.

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Shock:Resusc

Performance Standard 11.6: Resuscitation

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Shock:Resusc:1

Understand, describe, and demonstrate knowledge of system components to maximize survival.

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Shock:Resusc:2

Understand, describe, and demonstrate basic cardiac life support.

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Shock:Resusc:3

Understand, describe, and demonstrate airway control and ventilation.

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Shock:Resusc:4

Understand, describe, and demonstrate chest compressions.

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Trauma

CONTENT STANDARD 12.0: TRAUMA

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Trauma:Abd

Performance Standard 12.4: Abdominal and Genitourinary Trauma

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Trauma:Abd:1

Understand, describe, and demonstrate knowledge of the incidence of morbidity and mortality.

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Trauma:Abd:2

Understand, describe, and demonstrate knowledge of anatomy.

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Trauma:Abd:3

Understand, describe, and demonstrate knowledge of physiology.

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Trauma:Abd:4

Understand, describe, and demonstrate the knowledge of causes of abdominal trauma.

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Trauma:Abd:5

Understand, describe, and demonstrate management of specific injuries.

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Trauma:Abd:6

Understand, describe, and demonstrate general assessment and management.

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Trauma:Abd:7

Understand, describe, and demonstrate knowledge of special considerations of abdominal or genitourinary trauma.

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Trauma:Abd:8

Consider age-related variations in pediatric and geriatric patients with regard to abdominal and genitourinary trauma.

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Trauma:Bleeding

Performance Standard 12.2: Bleeding

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Trauma:Bleeding:1

Understand, describe, and demonstrate knowledge of pathophysiology.

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Trauma:Bleeding:2

Understand, describe, and demonstrate general assessment and management with regard to bleeding.

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Trauma:Chest

Performance Standard 12.3: Chest Trauma

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Trauma:Chest:1

Understand, describe, and demonstrate knowledge of incidence of chest trauma.

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Trauma:Chest:10

Consider age-related variations in pediatric and geriatric patients with regard to chest trauma.

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Trauma:Chest:2

Understand, describe, and demonstrate knowledge of mechanism of injury for chest trauma.

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Trauma:Chest:3

Understand, describe, and demonstrate knowledge of anatomy of the chest.

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Trauma:Chest:4

Understand, describe, and demonstrate knowledge of physiology of chest trauma.

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Trauma:Chest:5

Understand, describe, and demonstrate knowledge of pathophysiology of chest trauma.

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Trauma:Chest:6

Understand, describe, and demonstrate general assessment findings with regard to chest trauma.

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Trauma:Chest:7

Understand, describe, and demonstrate general management for chest trauma.

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Trauma:Chest:8

Understand, describe, and demonstrate knowledge of blunt trauma or closed chest injury.

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Trauma:Chest:9

Understand, describe, and demonstrate knowledge of open chest injury.

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Trauma:Environmental

Performance Standard 12.10: Environmental Emergencies

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Trauma:Environmental:1

Understand, describe, and demonstrate knowledge of submersion incidents.

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Trauma:Environmental:2

Understand, describe, and demonstrate knowledge of temperature-related illness.

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Trauma:Environmental:3

Understand, describe, and demonstrate knowledge of bites and envenomations.

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Trauma:Environmental:4

Understand, describe, and demonstrate knowledge of diving emergencies.

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Trauma:Environmental:5

Understand, describe, and demonstrate knowledge of electrical emergencies.

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Trauma:Environmental:6

Understand, describe, and demonstrate knowledge of radiation emergencies.

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Trauma:Environmental:7

Consider age-related variations in pediatric and geriatric patients related to environmental emergencies.

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Trauma:HFNS

Performance Standard 12.7: Head, Facial, Neck, and Spine Trauma

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Trauma:HFNS:1

Understand, describe, and demonstrate knowledge of the incidence of injuries to the head, face, neck, and spine.

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Trauma:HFNS:2

Understand, describe, and demonstrate knowledge of the anatomy and physiology of the head, face, neck, and spine.

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Trauma:HFNS:3

Understand, describe, and demonstrate general patient assessment with regard to head, facial, neck, and spine trauma.

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Trauma:HFNS:4

Understand, describe, and demonstrate knowledge of specific injuries to the head, face, neck, and spine.

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Trauma:HFNS:5

Consider age-related variations in pediatric and geriatric patients with regard to head, facial, neck, and spine trauma.

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Trauma:Multi

Performance Standard 12.11: Multi-System Trauma

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Trauma:Multi:1

Understand, describe, and demonstrate knowledge of kinematics of trauma.

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Trauma:Multi:2

Understand, describe, and demonstrate knowledge of multi-system trauma.

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Trauma:Multi:3

Understand, describe, and demonstrate knowledge of specific injuries related to multi-system trauma.

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Trauma:Nervous

Performance Standard 12.8: Nervous System Trauma

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Trauma:Nervous:1

Understand, describe, and demonstrate knowledge of the incidence of injuries to the nervous system.

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Trauma:Nervous:2

Understand, describe, and demonstrate knowledge of anatomy and physiology of the brain and spine.

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Trauma:Nervous:3

Understand, describe, and demonstrate general assessment considerations for brain trauma patients.

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Trauma:Nervous:4

Understand, describe, and demonstrate knowledge of spinal cord injuries.

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Trauma:Nervous:5

Consider age-related variations in pediatric and geriatric patients with regard to nervous system trauma.

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Trauma:Ortho

Performance Standard 12.5: Orthopedic Trauma

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Trauma:Ortho:1

Understand, describe, and demonstrate knowledge of the incidence of morbidity and mortality, and mechanism of injury with pediatrics and geriatrics.

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Trauma:Ortho:10

Understand, describe, and demonstrate knowledge of general assessment and management with regard to orthopedic trauma.

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Trauma:Ortho:11

Understand, describe, and demonstrate knowledge of specific injuries.

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Trauma:Ortho:12

Understand, describe, and demonstrate knowledge of types of splints.

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Trauma:Ortho:13

Consider age-related variations in pediatric and geriatric patients with regard to orthopedic trauma.

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Trauma:Ortho:2

Understand, describe, and demonstrate knowledge of anatomy with regard to orthopedic trauma.

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Trauma:Ortho:3

Understand, describe, and demonstrate knowledge of physiology with regard to orthopedic trauma.

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Trauma:Ortho:4

Understand, describe, and demonstrate knowledge of mechanism of injury with regard to orthopedic trauma.

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Trauma:Ortho:5

Understand, describe, and demonstrate knowledge of complications due to orthopedic trauma.

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Trauma:Ortho:6

Understand, describe, and demonstrate knowledge of fractures.

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Trauma:Ortho:7

Understand, describe, and demonstrate knowledge of dislocations.

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Trauma:Ortho:8

Understand, describe, and demonstrate knowledge of sprains and strains.

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Trauma:Ortho:9

Understand, describe, and demonstrate knowledge of pelvic fractures.

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Trauma:Overview

Performance Standard 12.1: Trauma Overview

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Trauma:Overview:1

Understand, describe, and demonstrate knowledge of identification and categorization of trauma patients.

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Trauma:Overview:2

Understand, describe, and demonstrate knowledge of pathophysiology of a trauma patient.

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Trauma:Overview:3

Understand, describe, and demonstrate assessment and management of the trauma patient.

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Trauma:Soft

Performance Standard 12.6: Soft Tissue Trauma

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Trauma:Soft:1

Understand, describe, and demonstrate knowledge of incidence of soft tissue injury.

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Trauma:Soft:10

Understand, describe, and demonstrate general assessment and management of burn injuries.

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Trauma:Soft:11

Understand, describe, and demonstrate knowledge of specific burn injury management considerations.

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Trauma:Soft:12

Consider age-related variations in pediatric and geriatric patients with regard to soft tissue trauma.

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Trauma:Soft:2

Understand, describe, and demonstrate knowledge of anatomy and physiology of soft tissue injury.

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Trauma:Soft:3

Understand, describe, and demonstrate knowledge of closed soft tissue injury.

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Trauma:Soft:4

Understand, describe, and demonstrate knowledge of open soft tissue injury.

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Trauma:Soft:5

Understand, describe, and demonstrate knowledge of foreign body in the eye.

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Trauma:Soft:6

Understand, describe, and demonstrate general assessment and management.

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Trauma:Soft:7

Understand, describe, and demonstrate knowledge of incidence of burn injuries.

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Trauma:Soft:8

Understand, describe, and demonstrate knowledge of anatomy and physiology of burns.

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Trauma:Soft:9

Understand, describe, and demonstrate knowledge of complications of burn injuries.

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Trauma:Spec

Performance Standard 12.9: Special Considerations in Trauma

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Trauma:Spec:1

Understand, describe, and demonstrate knowledge of trauma in pregnancy.

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Trauma:Spec:2

Understand, describe, and demonstrate knowledge of trauma in the pediatric patient.

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Trauma:Spec:3

Understand, describe, and demonstrate knowledge of trauma in the elderly patient.

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Trauma:Spec:4

Understand, describe, and demonstrate knowledge of trauma in the cognitively impaired patient.

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Fashion and Textiles (2010)

FT1.0

EXAMINE THE SOCIAL AND PSYCHOLOGICAL IMPACTS OF CLOTHING

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FT1.01

Discuss clothing as a need

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FT1.02

Discuss factors in choosing clothing

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FT1.03

Examine the impact of fashion on families

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FT1.04

Determine clothing etiquette throughout the life span

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FT1.05

Explore self expression in clothing

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FT1.06

Research the role of clothing in different cultures

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FT2.0

DISCUSS FASHION HISTORY

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FT2.01

Trace the evolution of clothes and fashion

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FT2.02

Identify influential people and their impact on fashion history

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FT2.03

Relate historical events and time periods to fashion history

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FT2.04

Analyze societal, cultural, political, economical, and technical impacts on fashion

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FT2.05

Associate current trends with styles throughout history

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FT3.0

EXPLORE THE RELATED FIELDS OF THE FASHION INDUSTRY

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FT3.01

Identify current trends in fashion

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FT3.02

Trace the fashion industry from concept to consumer

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FT3.03

Identify careers directly and indirectly associated with the fashion industry

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FT3.04

Explain the fashion cycle and its importance to the industry

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FT3.05

Recognize the names and achievements of famous designers

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FT3.06

Research global fashion capitals and their impacts

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FT3.07

Examine the importance of trade associations and publications

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FT3.08

Discuss the consumer’s role in the success or failure of fashion

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FT4.0

DEMONSTRATE KNOWLEDGE AND SKILL USING DESIGN BASICS

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FT4.01

Explain the importance of each element of design as it relates to fashion

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FT4.02

Apply the principles of design to apparel

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FT4.03

Use design basics to create illusions that enhance appearance

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FT4.04

Identify common garment parts and styles

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FT4.05

Combine common garment parts and styles to create personal designs

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FT4.06

Complete an eight-heads fashion drawing

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FT4.07

Identify fashion careers specifically related to design

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FT4.08

Use design basics to practice visual merchandising

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FT5.0

DEMONSTRATE KNOWLEDGE AND SKILL RELATED TO TEXTILES

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FT5.01

Differentiate between natural and synthetic fibers

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FT5.02

Discover basic characteristics of common fibers

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FT5.03

Trace fibers from origin to fabric

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FT5.04

Differentiate between fibers and fabrics

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FT5.05

Differentiate between knit, woven and felted fabrics

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FT5.06

Identify common fabrics

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FT5.07

Match fabric characteristics and garment applications

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FT5.08

Discuss appropriate fabric care guidelines

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FT5.09

Research textile technology

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FT5.10

Address global issues related to textile waste

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FT6.0

IDENTIFY CAREERS IN THE FASHION INDUSTRY

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FT6.01

Discover personal interests related to fashion industry

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FT6.02

Investigate careers in the textiles and fashion fields

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FT6.03

Examine entrepreneurship opportunities related to fashion

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FT7.0

DEMONSTRATE KNOWLEDGE AND SKILL RELATED TO CLOTHING MAINTENANCE AND CONSTRUCTION

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FT7.01

Demonstrate basic clothing repairs skills

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FT7.02

Discuss the benefits of recycling/redesigning clothing

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FT7.03

Use non-sewing skills to construct or redesign a garment or related product

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FT7.04

Practice introductory skills related to clothing construction

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First Steps Standards (2023)

1

Self-Evaluation (Who am I?)

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1.1

Identify Personality (What makes me unique?)

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1.1.A

Take a personality inventory.

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1.1.B

Document a reflection of the results.

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1.2

Identify Interests (What do I enjoy doing?)

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1.2.A

Use multiple methods to identify personal interests.

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1.2.B

Document a reflection of the results.

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1.3

Identify Values (What really matters to me?)

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1.3.A

Summarize personal importance of family and other relationships as they relate to school/work.

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1.3.B

Assess desired lifestyle and associated cost.

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1.3.C

Relate the importance of health and wellness to school/work.

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1.3.D

Document a reflection of the results.

Generate resource
1.4

Identify Skills (What am I good at?)

Generate resource
1.4.A

*Critical Thinking and Problem-Solving

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1.4.A.i

Recognize and analyze a problem.

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1.4.A.ii

Identify and evaluate potential solutions and resources.

Generate resource
1.4.A.iii

Use sound reasoning to choose a solution.

Generate resource
1.4.A.iv

Implement the solution and evaluate the outcome.

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1.4.A.v

Document a reflection about your use of the problem-solving process.

Generate resource
1.4.B

*Work Ethic

Generate resource
1.4.B.i

Define work ethic and explain its importance in the workplace.

Generate resource
1.4.B.ii

Define and explain the importance of diligence, dependability, responsibility, and accountability in the workplace.

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1.4.B.iii

Demonstrate diligence.

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1.4.B.iv

Demonstrate dependability.

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1.4.B.v

Demonstrate responsibility.

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1.4.B.vi

Demonstrate accountability.

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1.4.B.vii

Document a reflection about personal work ethic after demonstrating diligence, dependability, responsibility, and accountability.

Generate resource
1.4.C

*Information Security

Generate resource
1.4.C.i

Evaluate presence on social media.

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1.4.C.ii

Evaluate risk associated with presence on social media.

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1.4.C.iii

Follow classroom/workplace protocols to maintain the security of information, computers, networks, and facilities.

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1.4.C.iv

Demonstrate basic internet and email safety.

Generate resource
1.4.C.v

Document a reflection about personal presence on social media, associated risks, and changes needed for personal safety.

Generate resource
2

Career Exploration (What’s out there for me?)

Generate resource
2.1

Apply Self-Evaluation to the World of Work (Where do I fit in the world of work?)

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2.1.A

Express the purpose and value of work.

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2.1.B

Summarize how one researches and chooses a career interest.

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2.1.C

Use results of self-evaluation to identify related career clusters and occupations.

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2.1.D

Explore multiple career clusters and occupations of interest (e.g. work site visits, speakers, case studies, shadowing, or community service).

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2.1.E

Choose a cluster or occupation. Research the education or training required, including program of study, labor market information, and wage compared to Idaho’s living wage.

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2.2

Make Responsible Choices (How do my choices influence my future?)

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2.2.A

Describe how personal, career, and educational choices impact major life decisions.

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2.2.B

Describe how your personal choices will affect workplace, school, and community.

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2.2.C

Discuss the need for continuous career planning.

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3

Future Planning (How do I get there?)

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3.1

*Efficiency and Productivity (How do I turn an interest in to a plan?)

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3.1.A

Having identified a career interest and program of study, research institutions offering the program according to personal preferences.

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3.1.B

Research helpful high school courses and experiences.

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3.1.C

Utilize a goal setting process to develop short-term and long-term personal, education, and career goals.

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3.1.D

Manage time and resources and track progress throughout the term.

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3.2

Understand High School Offerings (What can I do in high school to reach my goals?)

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3.2.A

Explore available CTE programs.

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3.2.B

Research the local CTSO options and benefits for participation therein.

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3.2.C

Examine the benefits of participating in school and community activities.

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3.2.D

Examine academic and other high school pathways.

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3.3

Create and Idaho Student Learning Plan (How do I move forward?)

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3.3.A

Develop or update the Idaho Student Learning Plan (Four-Year Plan) aligned with personal, educational, and career goals.

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3.3.B

Apply Idaho Student Learning Plan to selection of high school courses and pathways.

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Food Science and Nutrition (2004)

1.01FS

DESCRIBE THE SCIENTIFIC STUDY OF FOODS

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1.01FS1

Explain food science and describe the main goal of food scientists

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1.01FS2

Explain the interrelationship of food science to other sciences

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1.01FS3

Explain the interrelationship of food science to nutrition

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1.02FS

EXPLAIN THE BASIC CONCEPTS OF NUTRITION

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1.02FS1

Describe food sources, food nutrients and food groups

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1.02FS2

Explain the food guide pyramid

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1.02FS3

Describe the dietary needs of humans

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1.02FS4

Explain the purpose of the six main dietary nutrient groups

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1.02FS5

Explain the consequences of an unbalanced diet

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1.02FS6

Compare nutrient rich foods to nutrient poor foods

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1.03FS

DEMONSTRATE METHODS AND CONSIDERATIONS REQUIRED IN THE SCIENTIFIC EVALUATION OF FOODS

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1.03FS1

Explain the steps in the scientific method relative to food sciences

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1.03FS10

Write accurate and complete reports of food science experiments

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1.03FS2

Identify the basic units of measurement: standard and metric

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1.03FS3

Explain areas, weight, volume, mass, and density

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1.03FS4

Explain the use of scientific equipment found in the food science laboratory

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1.03FS5

Explain the collection, organization and evaluation of data

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1.03FS6

Describe methods to analyze food mixtures, food microbiology, food fermentation, and food preservation

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1.03FS7

Describe equipment and methods used to measure, record, graph, and report food science experimental data

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1.03FS8

Demonstrate the proper use and care of scientific equipment

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1.03FS9

Explain safety guidelines in the laboratory

Generate resource
1FS

EXPLORE THE WORLD OF FOOD AS A SCIENCE

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2.01FS

EXPLORE CHEMISTRY AS A SCIENCE OF MATTER

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2.01FS1

Define matter and mass

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2.01FS10

Compare heterogeneous mixtures to homogeneous mixtures

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2.01FS11

Compare the classification of compounds

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2.01FS12

Compare the classification of compounds 12. Demonstrate means of determining pH

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2.01FS13

Demonstrate boiling point, freezing point, and volatility

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2.01FS2

Describe the six areas of study in chemistry and those related to food science

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2.01FS3

Explain chemical symbols

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2.01FS4

Interpret symbols, formulas, and equations

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2.01FS5

Explore methods of measuring mass

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2.01FS6

Describe the method of classification used in the scientific method

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2.01FS7

Describe the four physical states of matter

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2.01FS8

Compare pure substances to mixtures

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2.01FS9

Compare pure substances to elements and compounds

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2.02FS

EXPLORE THE STRUCTURE OF ATOMS, ELEMENTS, AND MOLECULES

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2.02FS1

Examine the structure of atoms and molecules

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2.02FS2

Compare elements, compounds, and mixtures

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2.02FS3

Compare extensive properties to intensive properties

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2.02FS4

Compare physical properties to chemical properties

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2.02FS5

Define a chemical reaction

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2.02FS6

Distinguish between the reactants and the products in a chemical reaction

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2.02FS7

Describe the transfer of energy in physical and chemical changes

Generate resource
2.03FS

USE THE PERIODIC TABLE

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2.03FS1

Describe the organization of the periodic table

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2.03FS10

Explain superscript and subscript information in the nuclear symbol

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2.03FS11

Define mole

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2.03FS12

Explain Avogadro’s Number

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2.03FS13

Explain the concept of molar mass

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2.03FS14

Identify elements commonly found in foods

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2.03FS2

Demonstrate locating names and symbols of elements on the periodic table

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2.03FS3

Explain how to locate metals, nonmetals, and metalloids

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2.03FS4

Explain Dalton’s Atomic Theory

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2.03FS5

Define nucleus, electron, proton, and neutron

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2.03FS6

Explain the relationship between electron configuration and the arrangement of elements in groups, blocks, and periods

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2.03FS7

Calculate atomic number

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2.03FS8

Calculate mass number

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2.03FS9

Define isotope

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2.04FS

EXPLORE THE FORMATION OF COMPOUNDS THROUGH CHEMICAL BONDING IN FOODS

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2.04FS1

Explain chemical bonding

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2.04FS2

Compare ionic bonding with covalent bonding

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2.04FS3

Explain electro-negativity differences to chemical bonding

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2.04FS4

Describe chemical stability

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2.04FS5

Describe the effect of chemical bonding on the physical properties of compounds commonly found in food

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2.05FS

EXPLORE REACTIONS OF CHEMICALS COMMONLY FOUND IN FOOD

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2.05FS1

Describe various types of chemical reactions as they pertain to food

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2.05FS2

Illustrate the effect of a chemical reaction with an equation

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2.05FS3

Demonstrate examples of chemical reactions as they pertain to food

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2.06FS

EXPLORE CURRENT THEORIES ABOUT ATOMIC STRUCTURE, ENERGY LEVELS, SUBLEVELS, AND ORBITALS

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2.06FS1

Review the evolution of atomic theory

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2.06FS2

Describe emissions spectra of atomic electron configurations

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2.06FS3

Describe examples of energy sublevels and orbitals in the atoms of elements commonly found in food

Generate resource
2FS

EXPLORE CHEMISTRY IN FOOD SCIENCE

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3.01FS

EXPLORE THE SENSORY EVALUATION OF FOOD

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3.01FS1

Describe factors affecting individual food preferences

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3.01FS2

Explain sensory characteristics of food

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3.01FS3

Describe the effects of physical and chemical changes in foods

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3.01FS4

Analyze the properties of acids and bases

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3.01FS5

Describe ways that pH is related to food properties, safety, and freshness

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3.01FS6

Explain the importance of pH in digestion

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3.01FS7

Determine the pH of common foods

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3.01FS8

Describe how food sensory evaluations are conducted

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3.01FS9

Conduct and report the results of a food sensory evaluation

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3.02FS

DESCRIBE THE PHYSICAL AND CHEMICAL CHARACTER- ISTICS OF ENERGY AND THEIR RELATIONSHIP TO FOODS

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3.02FS1

Define energy

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3.02FS2

Compare physical changes to chemical reactions

Generate resource
3.02FS3

Relate molecular motion to temperature

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3.02FS4

Describe how heat is transferred

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3.02FS5

Compare heat of fusion to heat of vaporization

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3.02FS6

Define phase change

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3.02FS7

Describe the relationship between food intake and body weight

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3.02FS8

Describe how the human body uses energy derived from food components

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3.03FS

DESCRIBE THE PROPERTIES OF WATER AND THEIR IMPORTANCE TO THE HUMAN BODY AND FOOD PREPARATION

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3.03FS1

Describe the chemical composition of water

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3.03FS2

Describe hydrogen bonds and how they differ from covalent bonds

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3.03FS3

Compare hard water to soft water

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3.03FS4

Describe the functions of water in food preparation

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3.03FS5

Explain the functions of water in the body

Generate resource
3.04FS

EXPLORE THE SOURCES AND USES OF CARBOHYDRATES IN FOOD SCIENCE

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3.04FS1

Identify the chemical structure of simple and complex carbohydrates

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3.04FS2

Explain the functions of sugar, starch, and pectin in food systems

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3.04FS3

Identify sources of carbohydrates

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3.04FS4

Explore the uses of carbohydrates in food preparation

Generate resource
3.04FS5

Explain the effects of carbohydrates on metabolism and the human body

Generate resource
3.05FS

EXPLAIN THE EFFECTS OF LIPIDS IN FOOD SCIENCE

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3.05FS1

Define lipid

Generate resource
3.05FS2

Describe the properties of lipids

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3.05FS3

Compare the properties of saturated and unsaturated fatty acids

Generate resource
3.05FS4

Describe the functions of fat in the body

Generate resource
3.05FS5

Explain the functions of fat in food preparation

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3.05FS6

Explain the relationship of fats to health issues

Generate resource
3.06FS

EXPLORE THE SOURCES, CHEMICAL CHANGES, AND IMPORTANCE OF PROTEINS IN FOOD SCIENCE

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3.06FS1

Define protein

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3.06FS2

Distinguish between the three types of proteins

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3.06FS3

Identify chemical elements that are common to all proteins

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3.06FS4

Describe the chemical structure of amino acids

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3.06FS5

Explain the denaturization of protein and how the process occurs

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3.06FS6

Describe how protein is used in food preparation

Generate resource
3.06FS7

Describe the composition of eggs, egg storage and cooking

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3.06FS8

Explain the functions of protein in the body

Generate resource
3.06FS9

Compare and contrast complete and incomplete protein

Generate resource
3.07FS

EXPLAIN THE IMPORTANCE OF VITAMINS AND MINERALS IN FOOD SCIENCE

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3.07FS1

Define vitamin

Generate resource
3.07FS10

Explain interrelationships among nutrients

Generate resource
3.07FS11

Explore the effects of heat, light, and pH on the stability of vitamins and minerals

Generate resource
3.07FS2

Explain the major categories of vitamins and their food sources

Generate resource
3.07FS3

Distinguish between water-soluble and fat-soluble vitamins

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3.07FS4

Describe the major functions of vitamins and vitamin groups

Generate resource
3.07FS5

Define mineral

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3.07FS6

Identify the chemical elements that make up minerals required for human health and nutrition

Generate resource
3.07FS7

Distinguish between major and trace minerals and list examples in each category

Generate resource
3.07FS8

Describe the food sources of minerals

Generate resource
3.07FS9

Explain the consequences of vitamin and mineral deficiencies and excesses

Generate resource
3.08FS

EXPLORE THE PROCESSES OF METABOLISM

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3.08FS1

Define metabolism

Generate resource
3.08FS2

Describe metabolism in terms of anabolism and catabolism

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3.08FS3

Describe the conditions needed for the process of metabolism

Generate resource
3.08FS4

Explain basal metabolism

Generate resource
3.08FS5

Explain how voluntary activities affect the need for kilocalories

Generate resource
3.08FS6

Describe factors that affect metabolic changes to the human body

Generate resource
3.08FS7

Explain why lactic acid builds up in muscles during various activities

Generate resource
3FS

EXPLORE THE APPLICATION OF FOOD SCIENCE AND NUTRITION

Generate resource
4.01FS

Describe factors that affect enzyme activity in the process of digestion

Generate resource
4.01FS

EXPLORE THE AFFECTS OF ENZYME REACTIONS ON FOOD

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4.01FS1

Define enzyme

Generate resource
4.01FS2

Define substrate

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4.01FS3

Explain the relationship of an enzyme to a substrate

Generate resource
4.01FS4

Compare enzyme and coenzyme

Generate resource
4.01FS6

Describe the uses of enzymes in food preparation

Generate resource
4.01FS7

Demonstrate the effects of enzymes in food preparation

Generate resource
4.02FS

EXAMINE THE CHEMICAL PROPERTIES AND USES OF SOLUTIONS, COLLOIDAL DISPERSIONS, AND EMULSIONS IN FOOD PREPARATION

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4.02FS1

Define solution

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4.02FS10

Calculate a solution concentration

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4.02FS11

Describe the process of homogenization

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4.02FS12

Compare a saturated solution to a solution that is unsaturated or super-saturated

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4.02FS2

Identify solvent and solute in a solution

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4.02FS3

Examine the properties of colloidal dispersions

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4.02FS4

Define emulsifier

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4.02FS5

Identify examples of gels, foams and emulsions

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4.02FS6

Describe the uses of gels, foams and emulsions in food preparation

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4.02FS7

Compare dispersed phase to continuous phase

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4.02FS8

Describe three parts of an emulsion

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4.02FS9

Examine various food emulsions

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4.03FS

DEMONSTRATE THE CHEMICAL PROCESSES INVOLVED IN LEAVENING

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4.03FS1

Define leavening agent

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4.03FS2

Describe four major leavening agents and their properties

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4.03FS3

Demonstrate how air and steam operate as leavening agents

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4.03FS4

Describe the properties of yeast as a leavening agent

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4.03FS5

Demonstrate the difference between quick breads and yeast breads

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4.03FS6

Explain the chemical reactions in the leavening process

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4.03FS7

Compare the effects of chemical and natural leavening agents on baked products

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4.04FS

DEMONSTRATE THE PROCESS OF FERMENTATION AS IT APPLIES TO THE SCIENCE OF FOOD

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4.04FS1

Describe the process of cell respiration

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4.04FS2

Distinguish between aerobic and anaerobic respiration

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4.04FS3

Explain three reasons for fermenting foods

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4.04FS4

Describe three types of bacteria that are involved in food fermentation

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4.04FS5

Explain the role molds and enzymes play in fermentation

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4.04FS6

Distinguish between indigenous bacteria and non-indigenous bacteria

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4.04FS7

Demonstrate the purpose of lactobacillus in the process of fermentation

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4.04FS8

Demonstrate the scientific method in an experiment involving fermentation

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4.05FS

EXPLORE THE IMPORTANCE AND USES OF THE MILK FOOD GROUP IN FOOD SCIENCE

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4.05FS1

Describe the chemical composition of milk

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4.05FS2

Demonstrate the process of creaming

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4.05FS3

Distinguish between various milk products

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4.05FS4

Describe the chemical changes in milk as it is heated

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4.05FS5

Explain pasteurization

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4.05FS6

Explain milk coagulation

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4.05FS7

Demonstrate the scientific method in an experiment related to coagulating milk

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4FS

DEMONSTRATE CHEMICAL PROCESSES INVOLVED IN FOOD PREPARATION

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5.01FS

EXPLAIN THE CAUSES OF FOOD-BORNE ILLNESSES AND PROCEDURES FOR PREVENTION

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5.01FS1

Describe the types of micro-organisms

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5.01FS10

Describe the role of government and agencies in promoting food safety

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5.01FS11

Demonstrate the scientific method in an experiment related to food contamination/ food safety

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5.01FS2

Explain the consequences of failure to maintain food safety and food quality

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5.01FS3

Describe the environment required by various micro-organisms involved in food contamination

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5.01FS3

Describe the role of micro-organisms in food contamination and spoilage

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5.01FS5

Define toxin, pathogen, and parasite

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5.01FS6

Explain food infection, food intoxication, and toxicoinfections

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5.01FS7

Describe common food-borne illnesses that are associated with improper handling, storage, and processing

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5.01FS8

Differentiate between cleaning and sanitizing

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5.01FS9

Demonstrate procedures used to prevent food-borne illnesses

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5.02FS

DEMONSTRATE THE PURPOSE AND PROCEDURES FOR FOOD FREEZING, DEHYDRATION, AND RE-HYDRATION

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5.02FS1

Explain why fermentations preserve foods

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5.02FS10

Explore factors that affect the storage of frozen foods

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5.02FS2

Explain the purposes of dehydration

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5.02FS3

Compare the equipment used in home and commercial dehydration processes

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5.02FS4

Compare the nutritional value of dehydrated foods to fresh foods

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5.02FS5

Explain pre-treating food before dehydration

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5.02FS6

Illustrate four different methods of dehydration

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5.02FS7

Demonstrate methods for storing dehydrated food products

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5.02FS8

Explain re-hydration

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5.02FS9

Explore the role of blanching in freezing vegetables

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5.03FS

DEMONSTRATE THE PURPOSE AND SAFE PROCEDURES FOR CANNING

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5.03FS1

Explain the purpose of canning

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5.03FS2

Distinguish between the different methods of canning

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5.03FS3

Compare the equipment used in commercial canning to home canning

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5.03FS4

Compare the nutritional value of canned foods to fresh foods

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5.03FS5

Describe safe food handling during canning

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5.03FS6

Demonstrate the scientific method in an experiment related to destroying bacteria during the canning process

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5.04FS

EXAMINE FOOD ADDITIVES

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5.04FS1

Define food additives and preservatives

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5.04FS2

Describe advantages and disadvantages of using food additives and preservatives

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5.04FS3

Describe the process of food irradiation and its effects on food

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5.04FS4

Explain the purpose of the Pure Food and Drug laws

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5.04FS5

Explain the purpose of the GRAS list

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5.04FS6

Explore sources of information on food additives

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5.04FS7

Demonstrate the scientific method in a sensory evaluation of foods with and without food additives

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5FS

EXAMINE MICROBIOLOGY IN FOOD PROCESSING AND PREPARATION

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6.01FS

ANALYZE CAREER PATHS IN FOOD SCIENCE AND NUTRITION

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6.01FS1

Explore the employment and career opportunities associated with food science and nutrition

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6.01FS2

Explore emerging careers in food science and biotechnology

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6.01FS3

Identify entry level, technical level, and professional level careers in food science and nutrition

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6.01FS4

Describe the transferable skills that support employment and careers in food science and nutrition

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6.01FS5

Explore education and training required for careers in food science and nutrition

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6.01FS6

Describe additional career paths open to individuals with post-secondary degrees in food science and nutrition

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6.02FS

EXPLORE EMERGING TRENDS, RESEARCH, AND THE IMPACT OF TECHNOLOGY ON THE FOOD SCIENCE AND NUTRITION INDUSTRY

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6.02FS1

Describe the benefits of various technological advances on the scientific study, processing, and preparation of food products

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6.02FS2

Describe examples of emerging technologies that may impact the food science and nutrition industry and careers

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6.02FS3

Explore food science and nutrition industry efforts to use resources more effectively

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6.02FS4

Explore new types of food products

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6.02FS5

Explore reengineered food products

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6.02FS6

Examine food packaging technology

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6.03FS

EXAMINE CONSUMER EDUCATION ISSUES IN FOOD SCIENCE AND NUTRITION

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6.03FS1

Describe food labels and their value to consumers

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6.03FS2

Explore the effective use of resources in providing for nutritional needs of individuals

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6.03FS3

Evaluate advertising for food products, health foods, and supplements

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6.03FS4

Investigate facts and fallacies regarding food products and supplements

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6FS

EXPLORE CAREER, TECHNOLOGY, AND CONSUMER EDUCATION IN FOOD SCIENCE AND NUTRITION

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Graphic Design (2016)

1.0

The Graphic Design Industry

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1.1

History of the Graphic Design Field

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1.1.1

Research the history of technologies that advanced the graphic design industry.

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1.1.2

Describe past and present styles, and how they will affect future styles in the graphic design industry.

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1.1.3

Identify art movements of the past and current societal trends, and describe how they impact graphic design.

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1.1.4

Describe the importance of graphic design’s influence on society.

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1.2

Industry Terminology

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1.2.1

Formulate written and verbal communications using industry standard terms.

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1.2.2

Prepare and deliver a visual presentation of a product utilizing appropriate industry terminology.

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1.3

Career Exploration

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1.3.1

Investigate graphic design careers, training, and associated opportunities.

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1.3.2

Participate in a career‐related experience that could include internships, job shadowing, work site visits.

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1.3.3

Participate in a career‐related client service project.

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10.0

Applied Art

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10.1

Traditional and Digital Design

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10.1.1

Demonstrate creation of simple, tone, or color illustration with traditional and digital tools.

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10.1.2

Create 2D or 3D works of design in analog and digital formats.

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2.0

Elements and Principles of Design and Visual Communication

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2.1

Elements of Design

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2.1.1

Identify the applications of color, line, shape, texture, size, and value in samples of graphic work.

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2.1.2

Analyze the use of color, line, shape, texture, size, and value in samples of graphic work.

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2.1.3

Incorporate color, line, shape, texture, size, and value in student‐generated graphic work.

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2.1.4

Understand the concepts of color theory.

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2.1.5

Demonstrate the elements of design through manual sketching.

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2.1.6

Demonstrate the elements of design through digital sketching.

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2.2

Principles of Design

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2.2.1

Analyze the principles of design (i.e. balance, contrast, alignment, rhythm, repetition, proximity, movement, harmony, emphasis, unity, etc.) in samples of graphic works.

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2.2.2

Incorporate principles of design (i.e. balance, contrast, alignment, rhythm, repetition, proximity, movement, harmony, emphasis, unity, etc.) in student‐generated graphic works.

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2.2.3

Demonstrate the principles of design through various design techniques.

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2.3

Principles of Typography

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2.3.1

Identify the anatomical components and qualities of type (i.e., x‐height, ascenders, descenders, counters, etc.)

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2.3.2

Apply and adjust formatting to type.

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2.3.3

Construct graphic works utilizing and manipulating type.

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2.3.4

Demonstrate knowledge of the history of typography.

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2.4

Principles and Elements of Design to Layout

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2.4.1

Apply effective use of negative space, composition, message structure, graphics, etc., to graphic works.

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2.4.10

Solve aspect ratio proportion measurement in video and animation development.

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2.4.11

Describe visual hierarchy and how it is used to control the viewer’s eyes through a document/webpage.

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2.4.12

Explain the methods used to control visual hierarchy.

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2.4.2

Create graphic works utilizing grids.

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2.4.3

Create graphic works utilizing templates.

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2.4.4

Utilize rule of thirds, simplicity, and/or complexity, etc. in layout.

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2.4.5

Demonstrate layout skills for print collaterals (i.e., magazines, newspapers, packaging, yearbook, etc.).

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2.4.6

Demonstrate layout skills for current digital media (i.e. mobile devices, tablets).

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2.4.7

Explain the importance of consistency of design.

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2.4.8

Explain the importance of usability.

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2.4.9

Apply measurement tools and ratio analysis to image positioning in graphic works.

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3.0

Production Using Industry Standard Software

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3.1

Concept Development

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3.1.1

Generate project ideas through the use of brainstorming, thumbnails, roughs, mock‐ups, wireframes, etc.

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3.1.2

Create a storyboard for a project.

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3.1.3

Explain the importance of developing a message for a specific audience.

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3.1.4

Synthesize information collected from communications with various stakeholders.

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3.2

Image Creation and Manipulation

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3.2.1

Analyze differences and appropriate applications of vector‐based and bitmap images.

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3.2.2

Use a variety of devices and media to import/download photos, images, and other digital media content.

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3.2.3

Incorporate the use of image manipulation and illustration software into final products.

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3.2.4

Apply nondestructive image editing techniques such as layering and masking.

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3.2.5

Practice using different selection tools and techniques to manipulate images.

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3.2.6

Practice image composition, cropping, and the use of vector paths and raster channels in saving and creating complex masks.

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3.2.7

Practice composition and cropping.

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3.2.8

Analyze differences and appropriate applications of vector‐based and bitmap images.

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3.2.9

Use a variety of devices and media to import/download photos, images, and other digital media content.

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3.3

Media Outputs

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3.3.1

Use appropriate resolution, compression, and file formats for various media outputs including web, video, audio, and print.

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3.3.2

Incorporate appropriate current industry standard color modes in graphic works (e.g., RGB, HEX, LAB, CMYK and Pantone), and explain how they relate to HSB.

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3.3.3

Understand the difference between gray scale, spot color, and process colors.

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3.4

Graphic Design Workflow

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3.4.1

Develop a workflow for a project.

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3.4.2

Describe project management.

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3.4.3

Create projects that address the message and conceptual ideas for a specific audience.

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3.5

Design and Production Process

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3.5.1

Demonstrate the use of the graphic design process (define the project, develop budget and schedule/deadline, presentation and critique, revisions, final presentation, client approval, pre‐press, production and final product delivery).

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3.5.2

Explain the design process in different media formats.

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3.5.3

Apply the design process to generate different media formats.

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3.6

Branding and Corporate Identity

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3.6.1

Analyze branding and corporate identity, its purpose and constituents.

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3.6.2

Create a visual that appropriately represents the brand’s identity in multiple media formats.

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4.0

Ethical and Legal Issues Related to Graphic Design

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4.1

Copyright and Intellectual Property Law

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4.1.1

Research laws governing copyright, intellectual property (including font usage, photography, illustration, audio and video rights), and software licensing.

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4.1.2

Research laws governing brand issues, trademark, and other proprietary rights.

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4.1.3

Discuss consequences of violating copyright, privacy, and data security laws.

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4.1.4

Define and debate fair use including authorships, rights of use for work and likeness, and credit lines.

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4.1.5

Model fair use in production of visual communication products.

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4.1.6

Understand creative commons, the concept of usage rights versus ownership rights, and the importance of using a release form.

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5.0

Portfolio

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5.1

Portfolio Development

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5.1.1

Research and compare the various types of portfolios.

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5.1.2

Develop portfolios that include various types of media.

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5.1.3

Recognize that portfolios are dynamic and require maintenance.

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5.2

Evaluating Portfolios

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5.2.1

Conduct peer‐ and self‐evaluations.

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5.2.2

Understand the elements of the critique process, including a respect for peer work and the ability to give and receive dispassionate and constructive criticism.

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6.0

Mathematical Skills

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6.1

Mathematical Skills for Visual Communications

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6.1.1

Apply addition, subtraction, multiplication and division of whole numbers, fractions, and decimals.

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6.1.2

Apply fraction to decimal and decimal to fraction conversion problems.

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6.1.3

Apply decimal to percent and percent to decimal conversion problems.

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6.1.4

Apply basic ratio and proportion problems.

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6.1.5

Apply basic linear measurement problems.

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6.1.6

Apply basic inches to picas and picas to inch conversion problems.

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6.1.7

Apply inches to points and points to inch conversion problems.

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6.1.8

Apply points to picas and picas to points conversion problems.

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7.0

Communication Skills

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7.1

Communication Skills for Visual Communications

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7.1.1

Write logical and understandable statements or phrases to fill out documents used in business and industry (i.e. forms, invoices, proposals, etc.).

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7.1.2

Read and follow written and oral instructions.

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7.1.3

Articulate and write concise and accurate instructions/step by step process.

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7.1.4

Demonstrate appropriate communication skills (i.e. telephone, e‐mail, texting, social media, etc.).

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8.0

Editing and Proofreading Skills

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8.1

Proofreading Skills

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8.1.1

Demonstrate ability to proofread and edit various forms of copy for different audiences.

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8.1.2

Demonstrate knowledge of proofreaders’ marks.

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8.1.3

Demonstrate knowledge of electronic forms of editing and correcting.

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9.0

Digital Media

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9.1

Graphic Design in Digital Media

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9.1.1

Understand the relationship of graphic design in context of web design.

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9.1.2

Understand the relationship of graphic design in context of video production.

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9.1.3

Understand the relationship of graphic design in context of audio production.

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9.1.4

Understand the relationship of graphic design in context of animation.

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Housing, Interiors, and Furnishings

1

Examine housing needs and choices for individuals and families

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1.1

ANALYZE UNIVERSAL HOUSING NEEDS

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1.1.1

Describe how housing satisfies basic physical and psychological needs

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1.1.2

Examine different housing needs throughout the life span

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1.1.3

Explain the affects of housing on quality of life

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1.1.4

Analyze the impact of housing needs and wants

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1.1.5

Describe the ways housing reflects cultural views and values

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1.2

EXPLORE FACTORS INFLUENCING HOUSING DECISIONS

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1.2.1

Identify social trends affecting housing decisions

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1.2.2

Identify governmental influences on housing decisions

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1.2.3

Explore various types of available housing

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1.2.4

Explore housing options in relation to resources

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1.3

EXPLORE FACTORS TO CONSIDER WHEN CHOOSING A LOCATION

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1.3.1

Investigate housing options in various regions

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1.3.2

Compare and contrast types of community environments

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1.3.3

Analyze factors to consider when selecting a neighborhood

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1.3.4

Evaluate the importance of available public services

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1.3.5

Identify special needs to consider when choosing housing

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1.4

DESCRIBE METHODS OF HOUSING ACQUISITION

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1.4.1

Compare the advantages and disadvantages of renting and home ownership

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1.4.2

Assess different types of home ownership

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1.4.3

Describe financial guidelines to determine a realistic housing budget

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1.4.4

Identify different types of housing programs

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1.5

ANALYZE FACTORS INVOLVED IN RENTING

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1.5.1

Identify factors to consider when assessing rental requirements

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1.5.2

Analyze costs involved in renting

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1.5.3

Explore sources about available rentals

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1.5.4

Develop guidelines for evaluating rental units

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1.5.5

Analyze the features and conditions of rental agreements

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1.5.6

Explain the roles and responsibilities of tenant and landlord

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1.6

ANALYZE FACTORS INVOLVED IN BUYING

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1.6.1

Identify factors to consider when assessing home purchase requirements

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1.6.2

Examine guidelines for determining a realistic price range for a home

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1.6.3

Research purchasing trends

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1.6.4

Evaluate the advantages and disadvantages of new and existing homes

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1.6.5

Identify conditions that affect the resale value of a home

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1.6.6

Compare and contrast various ways to finance the purchase of a home

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1.6.7

Describe the steps in the home-buying process

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2.0

Analyze components of housing design and construction

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2.1

ANALYZE INFLUENCES ON ARCHITECTURE

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2.1.1

Examine architectural characteristics of housing exteriors

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2.1.2

Explore the history of housing styles

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2.1.3

Explore trends in housing styles

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2.2

EVALUATE HOUSE AND FLOOR PLAN

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2.2.1

Identify floor plan symbols

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2.2.2

Examine how rooms are grouped according to function and circulation

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2.2.3

Evaluate storage needs and space

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2.2.4

Identify ways to modify housing through the lifespan

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2.2.5

Explore the use of CAD in housing design

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2.3

DEMONSTRATE FLOOR PLANNING TECHNIQUES

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2.3.1

Draw interior space to scale using architectural symbols and drafting skills

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2.3.2

Draw a floor plan for zoning, traffic patterns, circulation, storage, adequacy, placement of doors, windows, appliances and energy efficiency

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2.4

EXPLORE HOUSING CONSTRUCTION TECHNIQUES

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2.4.1

Evaluate various structural components used in houses

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2.4.2

Identify the components of the foundation and frame of a house

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2.4.3

Compare and contrast types of materials used for exterior construction

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2.4.4

Evaluate types of windows used in houses

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2.4.5

Distinguish between different types of doors

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2.5

DESCRIBE SYSTEMS WITHIN A HOUSE

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2.5.1

Describe components and safety features of electrical systems

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2.5.2

Explain a plumbing system according to basic guidelines

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2.5.3

Describe types of heating and cooling systems

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2.5.4

Explain ways to conserve energy, water, and other resources

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2.5.5

Explore home related technology systems

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3.0

Analyze components of interior space and planning

Generate resource
3.1

EXAMINE THE ELEMENTS OF DESIGN

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3.1.1

Describe the use of different types of line

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3.1.2

Discuss the different types of form

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3.1.3

Explain how space is used in design

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3.1.4

Identify high mass and low mass

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3.1.5

Describe tactile texture and visual texture

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3.1.6

Explain the use of color

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3.1.7

Describe the relationships between colors on the color wheel

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3.1.8

Create color harmony

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3.2

EXAMINE THE PRINCIPLES OF DESIGN

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3.2.1

Describe the relationship of objects to proportion and scale

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3.2.2

Describe formal and informal balance

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3.2.3

Explain how emphasis creates a focal point

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3.2.4

Explore the different types of rhythm

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3.2.5

Describe the goals of design

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3.2.6

Identify examples of sensory design

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3.3

ASSESS THE USE OF TEXTILES IN THE HOME

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3.3.1

Distinguish between natural and manufactured fibers based on characteristics

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3.3.2

Describe the fabric construction processes

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3.3.3

Specify the difference between structural and applied designs

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3.3.4

Identify various types of fabric finishes and their affects on the fabric performance

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3.3.5

Evaluate the appropriateness of textiles for various household uses

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3.3.6

Select appropriate care methods for various fibers

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3.3.7

Evaluate various types of fibers and textiles for energy efficient properties

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3.3.8

Explain the benefits of textile laws

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3.4

EXAMINE INTERIOR BACKGROUNDS IN DESIGN PLANNING

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3.4.1

Define the use of the room

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3.4.2

Analyze floor treatments

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3.4.3

Describe wall material and treatments

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3.4.4

Explain how ceiling treatments serve as interior backgrounds

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3.4.5

Explore various types of window treatments

Generate resource
3.5

ANALYZE FURNITURE STYLES, CONSTRUCTION, AND SELECTION

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3.5.1

Examine influences on furniture design

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3.5.2

Evaluate furniture construction

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3.5.3

Explain consumer protection of home furnishings purchases

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3.5.4

Explain guidelines for selection and care of furniture

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3.5.5

Explore financial aspects of furniture acquisition

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3.5.6

Compare sources for furniture purchases

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3.6

DEVELOP SKILLS TO ARRANGE FURNISHINGS

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3.6.1

Explore techniques used to arrange furniture to scale

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3.6.2

Identify factors to consider when arranging furniture

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3.6.3

Practice furniture arrangements

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3.7

EXPLORE LIGHTING AND ACCESSORIES IN DESIGN PLANNING

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3.7.1

Examine available lighting options

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3.7.2

Plan residential lighting for visual comfort, safety, beauty and use

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3.7.3

Identify types and functions of accessories

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3.7.4

Examine guidelines for using accessories

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3.8

EXAMINE HOUSEHOLD EQUIPMENT, APPLIANCES, AND TECHNOLOGY

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3.8.1

Identify factors to consider when selecting household appliances

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3.8.2

Describe styles and features of various appliances

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3.8.3

Explore appliance and equipment technology

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3.8.4

Examine equipment purchasing and warranty

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4.0

Analyze the components of a safe and attractive environment

Generate resource
4.1

EXPLORE METHODS OF PLANNING OUTDOOR LIVING SPACE

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4.1.1

Explore goals and needs of landscaping

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4.1.2

Identify natural and manufactured landscaping resources

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4.1.3

Determine landscape zones

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4.1.4

Identify conservation measures for landscaping

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4.1.5

Design an outdoor living space

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4.1.6

Select furnishings for outdoor living

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4.2

IDENTIFY METHODS OF CREATING A SAFE AND SECURE LIVING ENVIRONMENT

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4.2.1

Identify the types and causes of home accidents

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4.2.2

Explore ways to make the home safety and security

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4.2.3

Adapt housing design for individuals with special needs

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4.2.5

Explain home security systems

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4.2.6

Research environment and health related home issues

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4.3

EXPLORE HOME IMPROVEMENT AND MAINTENANCE TECHNIQUES

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4.3.1

Evaluate cleaning tools and products

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4.3.2

Develop a schedule for house cleaning and yard up keep

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4.3.3

Demonstrate use of basic tools for home repairs

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4.3.4

Research estimated house components and replacement cost of appliances

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4.3.5

Identify ways to improve storage and organize space

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4.3.6

Explore redecorating options

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4.3.7

Examine the advantages of remodeling

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4.3.8

Identify resources for home care, maintenance, and improvements

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5.0

Analyze career paths within the housing, interiors, and furnishings industry

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5.1

EXPLORE CAREER OPPORTUNITIES IN PLANNING AND DESIGN

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5.1.1

Survey career opportunities related to community housing and building trades

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5.1.2

Explain job skills, required education, and personal qualifications for each career

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5.1.3

Identify resources for career information

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5.2

EXPLORE CAREERS IN ALLIED OCCUPATIONS

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5.2.1

Describe career opportunities in government, real estate, and materials and furnishings sales

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5.2.2

Explain required educational job skills and personal qualifications

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5.2.3

Identify resources for career information

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6.0

Demonstrate housing design and presentation skills

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6.1

EVALUATE CLIENT’S NEEDS, GOALS, AND RESOURCES IN CREATING DESIGN PLANS FOR HOUSING, INTERIORS AND FURNISHINGS

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6.1.1

Explore client’s goals for the housing environment

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6.1.2

Determine client’s budget and preferences

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6.1.3

Examine personal needs and wants of the client

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6.2

DEVELOP DESIGN AND PRESENTATION SKILLS

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6.2.1

Demonstrate the use of design software

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6.2.2

Develop skills in reading blueprints

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6.2.3

Practice space planning techniques

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6.2.4

Demonstrate a drawing to scale

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6.3

DEMONSTRATE DESIGN IDEAS THROUGH VISUAL PRESENTATIONS

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6.3.1

Examine how presentation methods can help design professionals communicate ideas

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6.3.2

Identify materials and methods used for visual presentations

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6.3.3

Prepare a professional presentation to help a client visualize a finished project

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6.3.4

Utilize a variety of presentation medias for client presentation

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Journalism (2017)

1

History, Evolution, and Current Trends of Technology

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1.1

The Role and Development of Journalism in Past, Present Cultures and Current Trends

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1.1.1

Write a critique of a well-known journalist.

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1.1.2

Describe the significance of influential historical journalists.

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1.1.3

Research significant developments, advancements and current trends in the evolution of journalism.

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1.1.4

Identify key people and major developments involved in the advancement of online journalism (news organizations, online media such as magazines, newspapers and social media).

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1.1.5

Compare characteristics of journalism, within a particular historical period, including the following: style, ideas, issues, or themes in the humanities, sciences or world events.

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1.1.6

Demonstrate knowledge of current events and show ability to follow reputable news sources/media in order to stay informed.

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2

Legal and Ethical Issues Related to Journalism

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2.1

Understanding Ethical Issues Related to the First Amendment

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2.1.1

Analyze how the First Amendment, Bill of Rights, Idaho State Constitution with federal and state case law affect the rights and responsibilities of the press.

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2.1.2

Compare and contrast the rights, responsibilities, and the role played by the free, independent press in a democratic society to maintain accuracy, balance, fairness, objectivity, and truthfulness.

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2.1.3

Analyze and understand student expression under the First Amendment including protections and limitations including school district publication policies.

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2.2

Understanding Current Concepts and Legal Issues Affecting Journalism

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2.2.1

Analyze historical and current cases related to censorship, copyright, libel and slander, obscenity and vulgar language, prior review, retraction and student expression.

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2.2.2

Identify and understand ethical principles in print and online journalism, photojournalism, and design including confidentiality, fabrication, photo manipulation, off-the-record remarks, copyright infringement, plagiarism, and the use of anonymous sources.

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2.2.3

Analyze ethical guidelines or codes of ethics and explain how they are integral in current professional organization such as Society of Professional Journalists, National Public Radio, Poynter Institute for Media Studies, and New York Times.

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2.2.4

Analyze ethical guidelines or codes of ethics and explain how they are integral in current student organizations such as Journalism Education Association, National School Press Association Radio, Idaho Student Journalism Association.

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2.3

Understanding Current Concepts and Legal Issues Affecting Photojournalism

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2.3.1

The student demonstrates an understanding of the ethical and legal rights and responsibilities of creating and preparing photographs for publication and video for broadcast.

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2.3.2

The student demonstrates an understanding of the rights of a photojournalist guaranteed by the First Amendment to the U.S. Constitution, the Idaho State Constitution, the Idaho state law, and the school district publication policy.

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2.3.3

The student demonstrates an understanding of a photojournalist’s responsibility to be fair, balanced, and accurate in taking photographs for publication and video for broadcast.

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2.3.4

The student demonstrates knowledge of ethical behavior when preparing a photograph or video for publication.

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2.3.5

The Student will not manipulate news photos or videos beyond what is routinely done in a digital editing program to improve image quality: cropping, color corrections, lightening or darkening. Photo illustrations: when used to support story content should be clearly labeled as such.

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2.3.6

The student demonstrates an understanding of a photojournalist’s responsibility to accurately label the action and subjects in any published photograph or broadcast image. Broadcast video images must be accurately labeled and described whether written or spoken. The student will not publish or broadcast a photo or video image out of context.

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3

Technology and Design

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3.1

Students Use Principles, Elements, Techniques of Media Design to Analyze, Navigate and Create Effective Aesthetically Pleasing Media Formats

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3.1.1

Analyze elements and principles of graphic design to develop visual presentations that reinforce and enhance written messages with special attention to typography and layout.

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3.1.2

Follow basic rules of graphic and online publication design related to layout.

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3.1.3

Use and create photography, art or graphic art to accompany copy, enhance readability and appeal to a variety of audiences.

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3.1.4

Analyze and use a variety of media formats that include online and evolving technologies.

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3.1.5

Understand and use terminology related to photography, graphic design typography and publication such as signature, dummying, ladder font, graphics.

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3.2

Layout and Design

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3.2.1

The student demonstrates the ability to design a layout for a publication, including the knowledge of design elements, graphic elements, and typography.

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3.2.2

The student appropriately uses design elements to create a layout that is visually appealing and effectively communicates ideas to the reader.

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3.2.3

The student uses various graphic elements (typography, photographs, whitespace, copy, and elements of art) to enhance the readability and attractiveness of the layout

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3.3

Photography and Photojournalism

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3.3.1

The student demonstrates the ability to produce photos and video clips for a publication/website

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3.3.2

The student’s photographs and video clips show good technical quality. Photographs are sharp and clear. Black and white photographs have good contrast, and color photographs have good color saturation. Video clips must have a beginning, middle and end, demonstrate good storytelling as well as composition and lighting principles that enhance the story.

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3.3.3

The content of student photographs and video clips have a strong center of interest and emphasizes action, emotion, or faces. Each picture or video clip endeavors to tell or illustrate the story.

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3.3.4

The student effectively uses photographic and video techniques such as framing, leading lines, backlighting, and technology to enhance the quality and composition of the photographs and draw readers’ attention. Photographs are candid and are shot from interesting perspectives. Videos include multiple angles and b-roll to add interest to the package. CONTENT STANDARD 4.0

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4

Writing

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4.1

The Student Demonstrates The Ability to Write for a Journalistic Publication

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4.1.1

The student demonstrates the knowledge of appropriate style (news, feature, reviews, editorials, online, social media, etc.), interviewing techniques, consideration of potential audience and purposes for writing, researching information from a variety of sources, and using the conventions of writing (e.g. grammar, punctuation, spelling).

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4.1.2

The student appropriately uses the principles of fair, balanced, and accurate reporting. The student uses appropriate journalistic writing styles (e.g. news, features, opinions) to write for a variety of purposes.

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4.1.3

The student conducts interviews and research to obtain accurate information.

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4.1.4

The student supports the writing with appropriate attribution.

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4.1.5

The student uses clear, precise language in writing.

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4.1.6

The student uses style or technical manuals as references to correct and edit copy.

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5

Social Media and Digital Citizenship

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5.1

Student Will Demonstrate an Understanding of Digital Citizenship in the Professional Journalism Industry

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5.1.1

Student will understand how to utilize the social media platform for journalistic purposes

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5.1.2

Student will understand how each platform they are utilizing operates and adhere to guidelines specific to each platform.

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5.1.3

Student will understand how to authenticate information gathered from social media platforms.

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5.1.4

Student will demonstrate ability to create meaningful content for multiple social media platforms.

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6

Media Leadership and Career Development

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6.1

Students Understand the Organization, Economics, and Management of Media Staffs

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6.1.1

Student will analyze and evaluate leadership models used by media staffs and organizations.

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6.1.2

Compare and contrast different areas of journalism (print, broadcast, online, blogging and social media, public relations and business, education) and explore educational requirements or work experiences necessary to pursue a career in each area.

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6.1.3

Create online and digital portfolios that may include personal narrative summary of high school journalism experience, resumes or career goal statements, letters of recommendation, samples of best projects or work, recognition, awards, and certificates.

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Marketing: 9, 10, 11, 12 (2016)

E‐MARKETING

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MARKETING PLANS

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Advertising

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PROMOTIONAL MIX

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1.0

BUSINESS FUNDAMENTALS

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1.1

Fundamental Business Concepts

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1.1.1

Define and describe the marketing concept.

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1.1.2

Explain the impact of marketing on the consumer.

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1.1.3

Explain the diverse set of activities involved in marketing.

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1.1.4

Compare and contrast marketing strategies for products, services, ideas and persons.

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10.0

MARKET RESEARCH

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10.1

Market Research Project

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10.1.1

Identify the steps in the market research process.

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10.1.2

Explain the purposes for conducting market research.

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10.1.3

Differentiate between primary and secondary sources of data.

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10.1.4

Compare and contrast qualitative and quantitative research.

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11.0

MARKET CHARACTERISTICS

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11.1

Marketing Segmentation

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11.1.1

Differentiate between the consumer market and non‐consumer market.

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11.1.2

Describe various methods of market segmentation.

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11.1.3

Explain the marketing potential of multiple segments.

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11.1.4

Identify a target market for a given product or service.

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11.1.5

Explain why market segmentation is important to the achievement of market goals.

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11.1.6

Explain the marketing strategies used to reach a given target market.

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11.2

Market Positioning

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11.2.1

Explain how the characteristics of a given product or service contribute to a company’s competitive advantage.

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11.2.2

Identify why manufacturing locations are often close to the market served.

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11.2.3

Determine extended product features that give a product a competitive advantage.

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11.2.4

Contrast a domestic and international marketing plan for a given product or service.

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12.1

Components of Marketing Plans

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12.1.1

Explain why market planning is essential for organization and product success.

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12.1.2

Identify the steps involved in the development of a marketing plan.

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12.1.3

Explain how the marketing plan addresses all elements of an organization’s marketing activities.

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12.1.4

Differentiate between strategic and short‐term tactical planning.

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12.1.5

Demonstrate the ability to develop a marketing plan.

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13.1

Concepts, Strategies, Language and Systems to Convey Ideas and Information

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13.1.1

Define digital marketing.

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13.1.10

Explain other key terms and concepts related to digital marketing including: SEL, Google analytics and Adwords, link strategies, e‐mail campaigns, mobile marketing, electronic signatures, and server‐based computing.

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13.1.2

Describe the benefits of digital marketing.

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13.1.3

Compare and contrast digital marketing to traditional marketing.

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13.1.4

Discuss how technology changes customer behaviors.

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13.1.5

Explain how digital media and multimedia are used in marketing strategies.

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13.1.6

Specify required elements needed in social media content designed for marketing campaigns.

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13.1.7

Provide examples of how organizations use online media platforms as effective marketing tools.

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13.1.8

Identify important metrics required for effective e‐marketing.

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13.1.9

Identify legal and ethical considerations in digital media and e‐marketing.

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14.0

FINANCING AND FINANCIAL ANALYSIS

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14.1

Nature And Scope of Financing

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14.1.1

Explain the nature and scope of financing a marketing campaign.

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14.1.2

Analyze the need for banking relations.

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14.1.3

Identify and analyze the risks associated with obtaining business credit.

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14.1.4

Explain the advantages and disadvantages of the use of bank and/or store cards for business transactions.

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14.1.5

Explain loan evaluation criteria used by lending institutions.

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14.1.6

Complete business or personal loan application package.

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14.1.7

Complete a personal budget and set financial goals.

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14.1.8

Explain the legal considerations for credit use.

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14.2

Financial Resources

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14.2.1

Explain the time value of money.

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14.2.10

Explain the financial implications of product cannibalization.

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14.2.2

Project the total cash needed to start a business.

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14.2.3

Determine the differences between marginal costs and sunk costs.

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14.2.4

Recommend records needed for the daily operation of a planned business.

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14.2.5

Prepare pro forma financial statements for a planned business.

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14.2.6

Understand the role of financial ratios in decision making.

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14.2.7

Determine the financial condition of a business based on its financial records.

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14.2.8

Identify potential threats and opportunities to protect a business’s financial well‐being.

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14.2.9

Estimate project costs and return on marketing investment (ROMI).

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2.0

ECONOMIC SYSTEMS, INDICATORS/TRENDS, AND INTERNATIONAL CONCEPTS

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2.1

Fundamental Economic Concepts

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2.1.1

Distinguish between economic goods and services.

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2.1.2

Describe the nature and scope of economics and economic activities.

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2.1.2

Explain the concept of economic resources.

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2.1.4

Distinguish between the forms of economic utility.

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2.1.5

Explain the principles of supply, demand, and equilibrium.

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2.1.6

Compare and contrast the relationship between scarcity, trade and production.

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2.1.7

Explain how quantity demand, quantity supply, and elasticity affect price.

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2.1.8

Describe economic concepts that relate to and affect marketing decisions.

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2.2

Fundamental Economic Systems

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2.2.1

Explain the types of economic systems.

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2.2.2

Explain the concept of private enterprise.

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2.2.3

Explain the nature of competition.

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2.2.4

Explain how and why government plays a role in a market economy.

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2.2.5

Compare and contrast the fundamental economic systems with its relationship between government and business.

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2.3

Basic Economic Indicators/Trends

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2.3.1

Explain the concept of productivity.

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2.3.2

Describe the nature of current global economic events and how they influence marketing decisions.

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2.3.3

Explain measures used to analyze economic conditions.

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2.3.4

Determine the impact of economic cycles on business activities.

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2.3.5

Explain the economic impact of interest rate fluctuations.

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2.4

International Marketing and Trade

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2.4.1

Explain the nature of international marketing and trade.

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2.4.2

Identify the impact of cultural and social environments on world marketing and trade.

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2.4.3

Evaluate factors that influence a nation’s ability to trade.

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2.4.4

Define the purpose of the major trade alliances between countries.

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2.4.5

Explain how scarcity and surplus influence trade between two or more countries.

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3.0

ETHICS IN MARKETING

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3.1

Code of Ethics

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3.1.1

Describe how and why different cultures have different ethical systems.

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3.1.2

Explain the importance of trust for the successful conduct of business.

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3.1.3

Differentiate between ethics and government relations.

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3.1.4

Give examples of how unethical behavior leads to governmental regulations.

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3.1.5

Identify ethical considerations relating to marketing and product development.

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3.1.6

Determine how patents, copyrights, and trademarks are used to combat unethical behavior.

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3.1.7

Illustrate how unethical behavior can lead to fraudulent behavior.

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4.0

EXTERNAL FACTORS TO BUSINESS

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4.1

External Factors that Impact Business

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4.1.1

Explain how government regulations influence marketing decisions.

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4.1.2

Describe how the economy influences marketing decisions.

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4.1.3

Recognize how the environment influences marketing decisions.

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4.1.4

Provide an example for how special interest groups influence marketing decisions.

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4.1.5

Analyze how cultural differences influence marketing decisions.

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4.1.6

Synthesize how technology influences marketing decisions.

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4.1.7

Evaluate how competition influences marketing decisions.

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5.0

PRODUCT/SERVICE MANAGEMENT

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5.1

Product Life Cycle

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5.1.1

Describe how new product/services are conceived, developed, and test marketed.

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5.1.2

List the stages of the product life cycle and identify the stage in which a product is located.

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5.2

Product Packaging and Branding

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5.2.1

Name the common elements of a product’s packaging.

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5.2.2

Explain the various functions of packaging and why each is important.

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5.2.3

Identify the qualities of effective branding.

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5.2.4

Differentiate between brand name and generic products.

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5.3

Product Mix and Extensions

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5.3.1

Define the nature of a product mix in a particular company.

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5.3.2

Identify product mix decisions that must be made in order to successfully market the product or service.

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5.3.3

Explain the advantages and disadvantages of product line diversification (i.e., extending product lines and adding new ones).

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5.3.4

Define industrial or consumer product categories and provide examples of products that fit each category.

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5.3.5

Explain the need for comprehensive marketing of the extended product such as warranty, service, contract, etc.

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6.0

PRICING

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6.1

Roles of Pricing and Pricing Strategies

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6.1.1

Identify the various objectives of pricing.

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6.1.2

Identify the factors that will influence product price.

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6.1.3

Identify various pricing policies and the circumstances in which each is applicable.

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6.1.4

Explain the use of break‐even analysis to determine price.

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6.1.5

Calculate product price using a variety of methods.

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6.1.6

Calculate a break‐even point using cost and price information.

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6.1.7

Explain the relationship between price and perceived quality.

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6.1.8

Describe how economies of scale attained through mass production affect pricing strategy.

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7.0

PLACE/DISTRIBUTION

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7.1

Distribution Processes and Plans

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7.1.1

Explain how channel management related to other marketing activities.

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7.1.2

Explain the nature of channel member relationships.

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7.1.3

Explain the nature of channel strategies.

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7.1.4

Describe how distribution channels are selected.

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7.1.5

Describe inventory control systems and how they are selected.

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7.1.6

Discuss a typical order fulfillment process.

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7.1.7

Assess inventory control methods in order to minimize costs and meet customer demand.

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7.1.8

Identify sources of inventory loss and describe how to minimize shrinkage.

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8.1.1

Identify the various mediums available for advertising.

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8.1.2

Demonstrate the basics of the design process in graphics.

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8.1.3

Describe the elements of an effective advertisement.

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8.1.4

Identify the factors that determine media selection.

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8.1.5

Explain how research can be used in the advertising process (e.g., pretesting, post testing).

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8.1.6

Describe the roles of advertising in the creative process.

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8.1.7

Explain how changing technology affects advertising.

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8.1.8

Develop an advertising budget.

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8.2

Sales Promotion

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8.2.1

Choose appropriate sales promotion tools for a particular product or service.

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8.2.2

Compare and contrast the alternative forms of sales promotion.

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8.2.3

Describe the factors used to determine the proportion of the promotional budget that should be allocated to sales promotion vs. advertising.

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8.2.4

Describe how marketers combine trade and consumer promotions in developing effective promotional programs.

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8.2.5

Distinguish between visual merchandising and a display.

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8.2.6

Prepare merchandise for display and instructions for its maintenance.

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8.2.7

Critique the layout of a local department store in terms of ease of entry, traffic flow, display space, and customer conveniences.

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8.2.8

Create a themed display.

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8.3

Public Relations

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8.3.1

Identify the various forms of public relations activities used by marketers.

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8.3.2

Critique public relations activities being used by marketers.

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8.3.3

Differentiate between public relations activities (which are largely controllable) and publicity (which is largely uncontrollable).

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8.3.4

Discuss ways in which companies can manage unfavorable publicity.

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8.4

Personal Sales

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8.4.1

Explain the importance of personal selling in a company’s operation.

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8.4.2

Demonstrate the steps involved in the selling process.

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8.4.3

Describe the qualities necessary for success as a sales manager.

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8.4.4

Identify the roles played by people involved in the purchase or use of the product (i.e. buyer, influencer, user).

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8.4.5

Evaluate a variety of sales approaches (e.g. order‐getting vs. order‐taking).

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8.4.6

Describe how sales forecasting contributes to business success.

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8.4.7

Identify the various types of sales personnel and their functions.

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8.4.8

Analyze customer’s rational and emotional buying motives and decisions.

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8.4.9

Analyze various products to identify the features and benefits of each.

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9.0

RETAIL MANAGEMENT

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9.1

Retailing Support Activities

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9.1.1

Define cash, credit and debit card, and layaway sales transactions.

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9.1.2

Define returns, exchanges, and allowances.

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9.1.3

Describe the use of technology in the selling function.

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9.1.4

Demonstrate how to create a sales invoice.

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9.1.5

Compute the sales tax on a sales invoice.

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9.1.6

Explain the miscellaneous charges that may be part of a sale.

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9.1.7

Demonstrate proper cash control procedures (balancing cash drawer, giving proper change to customers, and calculating discounts).

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Marketing: Secondary (2016)

14.2.10 Explain the financial implications of product cannibalization.

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14.2.9 Estimate project costs and return on marketing investment (ROMI).

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14.2.8 Identify potential threats and opportunities to protect a business’s financial well-being.

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14.2.7 Determine the financial condition of a business based on its financial records.

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14.2.6 Understand the role of financial ratios in decision making.

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14.2.5 Prepare pro forma financial statements for a planned business.

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14.2.4 Recommend records needed for the daily operation of a planned business.

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14.2.3 Determine the differences between marginal costs and sunk costs.

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14.2.2 Project the total cash needed to start a business.

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14.2.1 Explain the time value of money.

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Performance Standard 14.2: Financial Resources

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14.1.8 Explain the legal considerations for credit use.

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14.1.7 Complete a personal budget and set financial goals.

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14.1.6 Complete business or personal loan application package.

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14.1.5 Explain loan evaluation criteria used by lending institutions.

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14.1.4 Explain the advantages and disadvantages of the use of bank and/or store cards for business transactions.

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14.1.3 Identify and analyze the risks associated with obtaining business credit.

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14.1.2 Analyze the need for banking relations.

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14.1.1 Explain the nature and scope of financing a marketing campaign.

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Performance Standard 14.1: Nature And Scope of Financing

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CONTENT STANDARD 14: FINANCING AND FINANCIAL ANALYSIS

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13.1.10 Explain other key terms and concepts related to digital marketing including: SEL, Google analytics and Adwords, link strategies, e-mail campaigns, mobile marketing, electronic signatures, and server-based computing.

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13.1.9 Identify legal and ethical considerations in digital media and e-marketing.

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13.1.8 Identify important metrics required for effective e-marketing.

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13.1.7 Provide examples of how organizations use online media platforms as effective marketing tools.

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13.1.6 Specify required elements needed in social media content designed for marketing campaigns.

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13.1.5 Explain how digital media and multimedia are used in marketing strategies.

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13.1.4 Discuss how technology changes customer behaviors.

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13.1.3 Compare and contrast digital marketing to traditional marketing.

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13.1.2 Describe the benefits of digital marketing.

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13.1.1 Define digital marketing.

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Performance Standard 13.1: Concepts, Strategies, Language and Systems to Convey Ideas and Information

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CONTENT STANDARD 13: E‐MARKETING

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12.1.5 Demonstrate the ability to develop a marketing plan.

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12.1.4 Differentiate between strategic and short-term tactical planning.

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12.1.3 Explain how the marketing plan addresses all elements of an organization’s marketing activities.

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12.1.2 Identify the steps involved in the development of a marketing plan.

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12.1.1 Explain why market planning is essential for organization and product success.

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Performance Standard 12.1: Components of Marketing Plans

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CONTENT STANDARD 12: MARKETING PLANS

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11.2.4 Contrast a domestic and international marketing plan for a given product or service.

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11.2.3 Determine extended product features that give a product a competitive advantage.

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11.2.2 Identify why manufacturing locations are often close to the market served.

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11.2.1 Explain how the characteristics of a given product or service contribute to a company’s competitive advantage.

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Performance Standard 11.2: Market Positioning

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11.1.6 Explain the marketing strategies used to reach a given target market.

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11.1.5 Explain why market segmentation is important to the achievement of market goals.

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11.1.4 Identify a target market for a given product or service.

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11.1.3 Explain the marketing potential of multiple segments.

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11.1.2 Describe various methods of market segmentation.

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11.1.1 Differentiate between the consumer market and non-consumer market.

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Performance Standard 11.1: Marketing Segmentation

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CONTENT STANDARD 11: MARKET CHARACTERISTICS

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10.1.5 Evaluate the various data collection and sampling techniques.

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10.1.4 Compare and contrast qualitative and quantitative research.

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10.1.3 Differentiate between primary and secondary sources of data.

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10.1.2 Explain the purposes for conducting market research.

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10.1.1 Identify the steps in the market research process.

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Performance Standard 10.1: Market Research Project

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CONTENT STANDARD 10: MARKET RESEARCH

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9.1.7 Demonstrate proper cash control procedures (balancing cash drawer, giving proper change to customers, and calculating discounts).

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9.1.6 Explain the miscellaneous charges that may be part of a sale.

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9.1.5 Compute the sales tax on a sales invoice.

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9.1.4 Demonstrate how to create a sales invoice.

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9.1.3 Describe the use of technology in the selling function.

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9.1.2 Define returns, exchanges, and allowances.

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9.1.1 Define cash, credit and debit card, and layaway sales transactions.

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Performance Standard 9.1: Retailing Support Activities

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CONTENT STANDARD 9: RETAIL MANAGEMENT

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8.4.9 Analyze various products to identify the features and benefits of each.

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8.4.8 Analyze customer’s rational and emotional buying motives and decisions.

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8.4.7 Identify the various types of sales personnel and their functions.

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8.4.6 Describe how sales forecasting contributes to business success.

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8.4.5 Evaluate a variety of sales approaches (e.g. order-getting vs. order-taking).

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8.4.4 Identify the roles played by people involved in the purchase or use of the product (i.e. buyer, influencer, user).

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8.4.3 Describe the qualities necessary for success as a sales manager.

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8.4.2 Demonstrate the steps involved in the selling process.

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8.4.1 Explain the importance of personal selling in a company’s operation.

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Performance Standard 8.4: Personal Sales

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8.3.4 Discuss ways in which companies can manage unfavorable publicity.

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8.3.3 Differentiate between public relations activities (which are largely controllable) and publicity (which is largely uncontrollable).

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8.3.2 Critique public relations activities being used by marketers.

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8.3.1 Identify the various forms of public relations activities used by marketers.

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Performance Standard 8.3: Public Relations

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8.2.8 Create a themed display.

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8.2.7 Critique the layout of a local department store in terms of ease of entry, traffic flow, display space, and customer conveniences.

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8.2.6 Prepare merchandise for display and instructions for its maintenance.

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8.2.5 Distinguish between visual merchandising and a display.

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8.2.4 Describe how marketers combine trade and consumer promotions in developing effective promotional programs.

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8.2.3 Describe the factors used to determine the proportion of the promotional budget that should be allocated to sales promotion vs. advertising.

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8.2.2 Compare and contrast the alternative forms of sales promotion.

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8.2.1 Choose appropriate sales promotion tools for a particular product or service.

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Performance Standard 8.2: Sales Promotion

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8.1.8 Develop an advertising budget.

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8.1.7 Explain how changing technology affects advertising.

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8.1.6 Describe the roles of advertising in the creative process.

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8.1.5 Explain how research can be used in the advertising process (e.g., pretesting, post-testing).

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8.1.4 Identify the factors that determine media selection.

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8.1.3 Describe the elements of an effective advertisement.

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8.1.2 Demonstrate the basics of the design process in graphics.

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8.1.1 Identify the various mediums available for advertising.

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Performance Standard 8.1: Advertising

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CONTENT STANDARD 8: PROMOTIONAL MIX

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7.1.8 Identify sources of inventory loss and describe how to minimize shrinkage.

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7.1.7 Assess inventory control methods in order to minimize costs and meet customer demand.

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7.1.6 Discuss a typical order fulfillment process.

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7.1.5 Describe inventory control systems and how they are selected.

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7.1.4 Describe how distribution channels are selected.

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7.1.3 Explain the nature of channel strategies.

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7.1.2 Explain the nature of channel member relationships.

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7.1.1 Explain how channel management related to other marketing activities.

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Performance Standard 7.1: Distribution Processes and Plans

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CONTENT STANDARD 7: PLACE/DISTRIBUTION

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6.1.8 Describe how economies of scale attained through mass production affect pricing strategy.

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6.1.7 Explain the relationship between price and perceived quality.

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6.1.6 Calculate a break-even point using cost and price information.

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6.1.5 Calculate product price using a variety of methods.

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6.1.4 Explain the use of break-even analysis to determine price.

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6.1.3 Identify various pricing policies and the circumstances in which each is applicable.

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6.1.2 Identify the factors that will influence product price.

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6.1.1 Identify the various objectives of pricing.

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Performance Standards 6.1.: Roles of Pricing and Pricing Strategies

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CONTENT STANDARD 6: PRICING

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5.3.5 Explain the need for comprehensive marketing of the extended product such as warranty, service, contract, etc.

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5.3.4 Define industrial or consumer product categories and provide examples of products that fit each category.

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5.3.3 Explain the advantages and disadvantages of product line diversification (i.e., extending product lines and adding new ones).

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5.3.2 Identify product mix decisions that must be made in order to successfully market the product or service.

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5.3.1 Define the nature of a product mix in a particular company.

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Performance Standard 5.3: Product Mix and Extensions

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5.2.4 Differentiate between brand name and generic products.

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5.2.3 Identify the qualities of effective branding.

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5.2.2 Explain the various functions of packaging and why each is important.

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5.2.1 Name the common elements of a product’s packaging.

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Performance Standard 5.2: Product Packaging and Branding

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5.1.2 List the stages of the product life cycle and identify the stage in which a product is located.

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5.1.1 Describe how new product/services are conceived, developed, and test marketed.

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Performance Standard 5.1: Product Life Cycle

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CONTENT STANDARD 5: PRODUCT/SERVICE MANAGEMENT

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4.1.7 Evaluate how competition influences marketing decisions.

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4.1.6 Synthesize how technology influences marketing decisions.

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4.1.5 Analyze how cultural differences influence marketing decisions.

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4.1.4 Provide an example for how special interest groups influence marketing decisions.

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4.1.3 Recognize how the environment influences marketing decisions.

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4.1.2 Describe how the economy influences marketing decisions.

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4.1.1 Explain how government regulations influence marketing decisions

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Performance Standard 4.1: External Factors that Impact Business

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CONTENT STANDARD 4: EXTERNAL FACTORS TO BUSINESS

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2.4.5 Explain how scarcity and surplus influence trade between two or more countries.

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3.1.7 Illustrate how unethical behavior can lead to fraudulent behavior.

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3.1.6 Determine how patents, copyrights, and trademarks are used to combat unethical behavior.

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3.1.5 Identify ethical considerations relating to marketing and product development.

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3.1.4 Give examples of how unethical behavior leads to governmental regulations.

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3.1.3 Differentiate between ethics and government relations.

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3.1.2 Explain the importance of trust for the successful conduct of business.

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3.1.1 Describe how and why different cultures have different ethical systems.

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Performance Standard 3.1: Code of Ethics

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CONTENT STANDARD 3: ETHICS IN MARKETING

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2.4.4 Define the purpose of the major trade alliances between countries.

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2.4.3 Evaluate factors that influence a nation’s ability to trade.

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2.4.2 Identify the impact of cultural and social environments on world marketing and trade.

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2.4.1 Explain the nature of international marketing and trade.

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Performance Standard 2.4: International Marketing and Trade

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2.3.5 Explain the economic impact of interest rate fluctuations.

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2.3.4 Determine the impact of economic cycles on business activities.

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2.3.3 Explain measures used to analyze economic conditions.

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2.3.2 Describe the nature of current global economic events and how they influence marketing decisions.

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2.3.1 Explain the concept of productivity.

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Performance Standard 2.3: Basic Economic Indicators/Trends

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2.2.5 Compare and contrast the fundamental economic systems with its relationship between government and business.

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2.2.4 Explain how and why government plays a role in a market economy.

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2.2.3 Explain the nature of competition.

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2.2.2 Explain the concept of private enterprise.

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2.2.1 Explain the types of economic systems.

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Performance Standard 2.2: Fundamental Economic Systems

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2.1.8 Describe economic concepts that relate to and affect marketing decisions.

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2.1.7 Explain how quantity demand, quantity supply, and elasticity affect price.

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2.1.6 Compare and contrast the relationship between scarcity, trade and production.

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2.1.5 Explain the principles of supply, demand, and equilibrium.

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2.1.4 Distinguish between the forms of economic utility.

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2.1.3 Describe the nature and scope of economics and economic activities.

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2.1.2 Explain the concept of economic resources.

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2.1.1 Distinguish between economic goods and services.

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Performance Standard 2.1: Fundamental Economic Concepts

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CONTENT STANDARD 2: ECONOMIC SYSTEMS, INDICATORS/TRENDS, AND INTERNATIONAL CONCEPTS

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1.1.4 Compare and contrast marketing strategies for products, services, ideas and persons.

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1.1.3 Explain the diverse set of activities involved in marketing.

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1.1.2 Explain the impact of marketing on the consumer.

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1.1.1 Define and describe the marketing concept.

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Performance Standard 1.1: Fundamental Business Concepts

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CONTENT STANDARD 1.0: BUSINESS FUNDAMENTALS

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Media Tech- Commercial Photography (2016)

1.0

History, Evolution, and Current Trends of Technology

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1.1

The Role and Development of Photography in Past Present Cultures and Current Trends

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1.1.1

Write a critique of a well‐known photograph or photographer.

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1.1.2

Describe the significance of influential historical photographers.

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1.1.3

Research significant developments, advancements and current trends in the evolution of photography.

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1.1.4

Identify key people and major developments involved in the advancement of digital imaging technology.

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1.1.5

Compare characteristics of photography, within a particular historical period, including the following: style, ideas, issues, or themes in the humanities or sciences

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2.0

Legal and Ethical Issues Related to Photography

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2.1

Legal and Ethical Photographic Practices

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2.1.1

Describe a photographer’s legal rights and responsibilities.

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2.1.2

Explain and practice the proper use of release forms.

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2.1.3

Explain libel, privacy, and copyright laws as they apply to photography.

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2.1.4

Describe ethics related to issues of privacy.

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2.1.5

Practice ethical and legal use of social media and online platforms.

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2.1.6

Debate the concept of censorship.

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2.1.7

Describe ethical issues related to image manipulation.

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2.1.8

Debate the ‘fair‐use’ law.

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2.1.9

Understand the management of metadata.

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3.0

Elements and Principles of Design Composition and Content

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3.1

Elements of Design

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3.1.1

Identify the applications of color, line, shape, texture, form, space, and value in photographs.

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3.1.2

Analyze the use of color, line, shape, texture, form, space, and value in photographs.

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3.1.3

Incorporate color, line, shape, texture, form, space, and value in photographs.

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3.2

Principles of Design

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3.2.1

Identify the principals of design in photographs (e.g., balance, contrast, rhythm, repetition, movement, variety, emphasis, unity, etc.)

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3.2.2

Analyze the principals of design in photographs (e.g., balance, contrast, rhythm, repetition, movement, variety, emphasis, unity, etc.)

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3.2.3

Incorporate principles of design in photographs (e.g., balance, contrast, rhythm, repetition, movement, variety, emphasis, unity, etc.)

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3.3

Guidelines for Composition and Narrative

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3.3.1

Identify and apply guidelines for composition (e.g. simplicity, rule of thirds, point of view, focal point, proportion/scale, framing, etc.)

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3.3.2

Use critical thinking skills to describe, interpret, analyze, and make judgments about composition

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3.4

Communicate a Narrative

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3.4.1

Communicate a specific idea or narrative through a photographic imagery

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4.0

Cameras and Lenses

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4.1

Cameras

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4.1.1

Explain various kinds of cameras (e.g., pinhole, view camera, point‐and‐shoot, single‐lens reflex, etc.)

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4.1.2

Compare and contrast the advantages and disadvantages of various camera types.

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4.1.3

Describe camera controls, lenses, accessories, and their function.

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4.1.4

Demonstrate the proper handling of a digital camera.

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4.1.5

Navigate menus of digital cameras

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4.2

Lenses

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4.2.1

Define focal length and its effect on image composition.

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4.2.2

Compare and contrast the relationship between focal length and shutter speed for handheld versus monopod/tripod based photography.

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4.2.3

Explain the disadvantage of using a digital zoom feature.

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4.2.4

Demonstrate correct lens care.

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4.2.5

Explain the need to consider the conversion factor when using a standard lens on a digital body.

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4.2.6

Demonstrate the uses of various types of lenses for different shooting situations.

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4.2.7

Describe lens filters and their uses.

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5.0

Exposure Settings to Achieve Desired Effects

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5.1

Proper Exposure Settings

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5.1.1

Describe and utilize the basic elements of exposure (e.g., ISO, aperture, and shutter speed).

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5.1.10

Identify and apply various metering modes.

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5.1.2

Accurately read, apply, and explain a histogram.

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5.1.3

Demonstrate how to bracket exposures.

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5.1.4

Calculate exposure equivalents.

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5.1.5

Utilize appropriate shutter speed to create panned, blurred, and stop action photos.

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5.1.6

Apply the appropriate aperture setting for deep or shallow depth of field.

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5.1.7

List the factors that affect depth of field.

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5.1.8

Explain how the environment can mislead the camera meter.

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5.1.9

Experiment with aperture and shutter speed as creative controls to capture an image in a variety of ways.

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6.0

Light Sources

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6.1

Properties of Color and Quality of Light

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6.1.1

Describe the difference between the additive and subtractive color systems.

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6.1.2

Explain the importance of the color temperature of light to the appearance of colors in an image.

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6.1.3

Explore various color spaces.

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6.1.4

Set white balance to match light source.

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6.2

Ambient Lighting Techniques

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6.2.1

Create photographs using direct, indirect, reflective, and diffused ambient light.

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6.2.2

Manipulate and control existing light with light modifiers.

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6.2.3

Demonstrate knowledge of how environmental conditions affect the quality of light and its effects on the subject.

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6.3

Utilize Artificial Light

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6.3.1

Explore traditional studio portrait lighting set‐ups (e.g., split, loop, Rembrandt, butterfly/Paramount, short, board).

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6.3.2

Adjust lights to achieve specific lighting ratios.

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6.3.3

Demonstrate proper use of a handheld light meter.

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6.3.4

Utilize light modifiers to adjust the quality of light.

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6.3.5

Explain and utilize correct sync speed.

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6.3.6

Demonstrate the proper use of on or off‐camera flash.

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6.4

Safe Use of Photographic Materials and Equipment

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6.4.1

Recognize and implement safety protocols.

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6.4.2

Demonstrate proper use of electrical cords and equipment.

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6.4.3

Discuss safety measures needed during a photo shoot.

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7.0

Digital Workflow Process

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7.1

Digital Asset Input and Management

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7.1.1

Compare and contrast various file formats.

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7.1.2

Determine correct file format and resolution for intended output.

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7.1.3

Utilize file management and naming conventions to organize images.

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7.1.4

Compare and contrast various media storage types (e.g., memory cards, flash drives, external hard drives, cloud, etc.)

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7.1.5

Explore various input equipment such as scanners, mobile devices, etc.

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7.1.6

Describe file search procedures to locate files.

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7.1.7

Apply key wording conventions to images during import.

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7.1.8

Explain the benefits of batch processing.

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7.2

Editing Techniques

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7.2.1

Demonstrate understanding of global and local image enhancements using digital imaging software.

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7.2.2

Demonstrate nondestructive editing techniques using digital imaging software.

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7.2.3

Demonstrate digital manipulation (e.g., layers, layer mask, etc.)

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7.2.4

Demonstrate image sizing, cropping, orientation, and resolution adjustment.

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7.2.5

Apply image adjustments (e.g., levels, curves, contrast).

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7.2.6

Explore restoration and retouching techniques.

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7.2.7

Explore the importance of monitor and printer color management.

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7.3

Effective Output Techniques

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7.3.1

Save edited or modified digital images onto selected storage devices.

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7.3.2

Determine appropriate resolution for intended output.

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7.3.3

Describe and utilize appropriate secure backup procedures.

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7.3.4

Utilize appropriate printer profiles (e.g., paper type, size, quality, color management).

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7.3.5

Evaluate print quality and basic troubleshooting.

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8.0

Presentation Techniques and Portfolio Development

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8.1

Demonstrate Knowledge in Displaying Printed Images

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8.1.1

Critique work with constructive criticism.

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8.1.2

Select work and present appropriately for display or exhibition.

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8.1.3

Identify and demonstrate photographic presentation techniques.

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8.1.4

Explore archival preservation of printed images.

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8.2

Create a Physical and Digital Portfolio

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8.2.1

Select quality work and justify choice of specific images.

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8.2.2

Create a professional digital and print portfolio for job or college placement.

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8.2.3

Organize, maintain, and update portfolio for specific presentation.

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8.2.4

Demonstrate proper use of materials and equipment necessary to create a presentation.

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Medical Assisting (2026)

Describe procedures for biohazard (i.e., sharps) and waste disposal.

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Compare standard, universal, and transmission precautions.

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Differentiate between surgical and medical aseptic procedures.

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Describe the chain of infection, including aseptic and infection control measures.

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Demonstrate using personal protective equipment (PPE), including donning and doffing.

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Demonstrate handwashing and sanitizing procedures.

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Infection Control

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Identify federal, state, and local laboratory regulations and safety procedures.

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Describe Occupational Safety and Health Administration (OSHA) regulations as they apply to the workplace.

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Interpret the information included on safety data sheets (SDS) and instructions for use (IFU).

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Identify Center for Disease Control (CDC) regulations, including bloodborne pathogen standards.

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Medical Office Safety and Compliance

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EMERGENCY AND SAFETY PROTOCOLS

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Identify patient rights of medication administration.

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Compare pharmacokinetics and pharmacodynamics.

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Identify forms of medications (e.g., tablet, patch, capsule, injectable).

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Differentiate between side effects and adverse effects and between indications and counter-indications.

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Identify common drug classifications (e.g., diuretics, hypoglycemics, analgesics, over-the- counter) and indications for commonly prescribed medications.

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Fundamentals of Pharmacology

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PHARMACOLOGY

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Describe common artifacts and how to address them.

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Describe normal results.

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Perform EKG/ECG test.

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Identify anatomical electrode placement.

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Identify types of electro-leads.

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Electrocardiogram (EKG/ECG) and Cardiovascular Testing

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Describe the importance of adhering to regulations and guidelines when treating common injuries (e.g., animal bites, lacerations, abrasions, fractures, sprains, burns).

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Describe treatment for common injuries (e.g., bandaging, ice, elevation).

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Describe signs and symptoms related to urgent and emergency situations (e.g., diabetic shock, heat stroke, allergic reactions, choking, syncope, seizure).

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Describe the emergency action plan function and components (e.g., pull � aim � squeeze � sweep [PASS] fire extinguisher technique, fire drill, AED, crash cart, emergency medications).

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Demonstrate basic first aid on an adult, child, and infant.

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Demonstrate the technique for performing Basic Life Support for the Health Care Provider Cardiopulmonary Resuscitation/Automated External Defibrillator (CPR/AED).

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Demonstrate universal precautions in the practice of first aid.

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First Aid and Safety

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Identify common adverse reactions to venipuncture and standard responses.

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Process specimens for laboratory.

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Describe procedures for newborn screening.

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Determine order of draw.

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Select site and supplies.

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Verify an order.

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Venipuncture and Capillary

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Identify common testing errors leading to testing discrepancies and inaccurate results.

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Describe the procedures for respiratory testing.

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Describe the procedures for vision and hearing testing.

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Describe the procedures for processing, handling, and transporting collected specimens.

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Describe the procedures for matching and labeling specimen to patient and completed requisition.

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Describe the procedures for reporting in-range and out-of-range laboratory and test values.

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Describe the procedures for performing CLIA/COLA-waived testing.

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Describe the Clinical Lab Improvement Act (CLIA) and the role of the Commission on Office Laboratory Accreditation (COLA).

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Describe procedures for collecting non-blood specimens.

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Point-of-Care Testing

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Describe Maslow�s Hierarchy of Needs and stages of human development.

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Describe the end-of-life process and stages of grief.

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Describe procedures for handling a patient emergency.

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Identify environmental and socio-economic stressors.

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Identify signs and symptoms of common mental health conditions (e.g., anxiety, depression, Post-Traumatic Stress Disorder [PTSD], Attention-Deficit/Hyperactivity Disorder [ADHD]).

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Psychological and Behavioral Health

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Identify public health resources.

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Describe dietary needs related to diseases and conditions (e.g., diabetes, kidney disease, eating disorders, celiac disease).

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Prepare a patient for procedures, including providing patient education.

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Compare complementary and alternative medicine.

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Assist provider with general and specialty physical examination.

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Document vital signs.

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Obtain vital signs.

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Identify the normal range of each vital sign.

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Patient Care

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Demonstrate accurate and legal documentation in medical records.

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Differentiate between paper chart and Electronic Medical/Health Record (EMR/EHR).

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Complete a medical intake (e.g., social, family, patient identifiers, past medical history [PMH], screening).

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Patient Documentation

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CLINICAL PROCEDURES

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Describe the process for handling balance sheets, day sheets, and ledger sheets.

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Prepare patient charges and the related claim form.

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Complete billing, claims, processing, and prior authorization transactions.

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Describe Centers for Medicare and Medicaid Services (CMS) billing and documentation requirements (e.g., charge capturing).

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Interpret basic coding terminology.

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Define basic insurance terminology.

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Billing and Coding

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Identify the components of a patient�s health record.

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Complete or update a patient registration, based on urgency/acuity and insurance coverage.

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Schedule and monitor patient appointments, using electronic and paper-based systems.

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Demonstrate professional telephone techniques and interpersonal skills.

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Clerical Functions

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Describe safety and security best practices guiding information technology use.

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Describe standards for appropriate use of social networking and media (i.e., responsible digital citizenship) in the medical field.

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Describe technology-based methods for providing health care and health information (e.g., telehealth, virtual, patient portals).

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Digital Literacy

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ADMINISTRATIVE PROCEDURES

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Describe legal requirements regarding reportable violations or incidents.

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Describe requirements for mandatory reporting, including signs and symptoms of abuse, triggers for reporting, and reporting agencies.

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Differentiate between personal and professional ethics.

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Describe medical directives (e.g., advanced directives, living will, Physician�s Orders for Scope of Treatment [POST], health care proxy, medical order for life sustaining treatment) guiding patient care and limitations.

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Describe the importance of adhering to HIPAA regulations in patient care.

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Identify federal and state laws governing health care as it pertains to the scope of practice of a medical assistant (e.g., Health Insurance Portability and Accountability Act [HIPAA], Affordable Care Act [ACA], Human Error Root Cause Analysis [HERCA], Health Information Technology for Economic and Clinical Health Act [HITECH], Coronavirus Aid, Relief, and Economic Security Act [CARES], Controlled Substances Act [CSA]).

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Law and Ethics

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Identify signs, symptoms, and etiology of common disorders and injuries.

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Describe the structures and functions of major body systems.

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The Human Body

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Interpret medical terminology from standard abbreviations, including the Joint Commission�s �Do Not Use� abbreviations list.

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Define vocabulary related to medical procedures.

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4.1.2 Define vocabulary related to body systems.

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Interpret the common word elements (i.e., prefix, suffix) used in medical terms.

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Medical Terminology

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FUNDAMENTALS OF HEALTH CARE AND BASIC SCIENCE

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Identify issues (e.g., language, age, socio-economic, cognitive) that may impede patient health literacy.

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Identify accommodations for patients with special needs.

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Describe the need for cultural sensitivity.

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Define types of special patient populations.

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Modify communication with patients and caregivers, based on special considerations (e.g., pediatric, geriatric, accessibility�hearing, vision, cognitive impairment).

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Identify physical, mental, cognitive, and social needs of patients that can affect the delivery of health care.

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Special Patient Populations and Sensitivity

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Facilitate patient compliance (e.g., follow-up).

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Describe conflict-management techniques and conflict-resolution strategies.

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Identify barriers and solutions to overcome communication barriers.

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Describe communication strategies for relaying information between patients and providers.

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Communication

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PROFESSIONALISM FOR MEDICAL ASSISTING

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Describe quality assurance standards and procedures throughout administrative and clinical settings.

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Describe roles in the health care team and the role of the medical assistant within it.

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Identify professional organizations associated with medical assisting.

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Health Care Team

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Describe employment opportunities and related requirements for medical assistants.

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Describe requirements for maintaining certification and registration.

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Describe the educational requirements for becoming a medical assistant.

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Describe the scope of practice for medical assistants based on state/location and facility (e.g., inpatient, ambulatory).

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Describe personal and professional qualities of successful medical assistants.

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Describe the duties and responsibilities (e.g., liaison between the health care team and the patient, patient navigator) of a medical assistant.

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Roles and Responsibilities and Credentialing

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THE MEDICAL ASSISTING PROFESSION

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Engage in career exploration and leadership development.

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Define the values, roles, and opportunities provided through career technical student organizations.

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Explore the role of professional organizations and/or associations in the Medical Assisting industry.

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Student Leadership in Career Technical Student Organizations (CTSO) and Professional Associations

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PROFESSIONAL ORGANIZATIONS AND LEADERSHIP

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Nursing Assistant (2025)

1.0

PROFESSIONAL ORGANIZATIONS AND LEADERSHIP

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1.1

Student Leadership in Career Technical Student Organizations (CTSO) and Professional Associations

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1.1.1

Explore the role of professional organizations and/or associations in the nursing assistant industry.

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1.1.2

Define the value, role, and opportunities provided through career technical student organizations.

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1.1.3

Engage in career exploration and leadership development.

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10.0

MOVING, LIFTING, POSITIONING, AND TRANSFERS

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10.1

Patient Mobility

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10.1.1

Describe proper body mechanics during transfers and ambulation (e.g., wheelchairs, beds, mechanical lifts).

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10.1.2

Describe the use of assistive devices and positioning aids.

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10.1.3

Demonstrate moving, transferring, and positioning residents (e.g., care guidelines, IV lines, tubes, medical devices) with attention to staff and resident injury prevention.

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10.1.4

Describe measures to prevent resident injuries.

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10.1.5

Instruct residents on fall prevention techniques, including the benefits of exercise and activity.

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10.1.6

Describe factors that compromise skin integrity.

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10.1.7

Identify pressure points.

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11.0

PERSONAL CARE

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11.1

Hygiene and Grooming

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11.1.1

Describe the importance of hygiene and grooming (e.g. skin care, oral hygiene, bathing, dressing and undressing, shaving, perineal care, catheter care, nail care, hair care).

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11.1.2

Describe the functions of skin.

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11.2

Normal and Abnormal Elimination

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11.2.1

Compare normal and abnormal characteristics of elimination.

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11.2.2

Describe the use of elimination devices.

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11.2.3

Summarize elimination observations that must be reported and documented.

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11.2.4

Describe diseases or conditions that may interfere with normal elimination.

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11.2.5

Describe nursing care required for the incontinent resident, including preventive measures.

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12.0

DIETARY AND NUTRITION CARE

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12.1

Nutrition and Hydration

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12.1.1

scribe general nutritional requirements, including state and federal guidelines.

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12.1.2

Describe common special diets for patients.

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12.1.3

Describe signs and symptoms of dehydration.

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12.1.4

Identify culturally significant dietary practices.

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12.2

Meal Service

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12.2.1

Demonstrate preparing, serving, and feeding of the client who requires assistance.

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12.2.2

Document calculated and measured portions in the intake and output (I & O) record.

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12.2.3

Describe assistive devices for eating that are available to patients.

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12.2.4

Describe the nursing assistant’s role in providing a dignified dining experience.

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12.2.5

Summarize strategies for the safe handling of food and prevention of foodborne illness.

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12.2.6

Describe diseases or conditions that may interfere with the normal eating process (e.g., aspiration, dysphagia).

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13.0

CARE OF COMPLEX NEEDS

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13.1

Mental Health and Illness

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13.1.1

Define common symptoms of mental health illnesses.

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13.1.2

Describe the role of the nursing assistant in caring for people with mental illness.

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13.1.3

Describe indicators of suicide risk, immediate interventions, and reporting guidelines.

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13.1.4

Describe the differences between dementia, developmental disability, and mental illness.

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13.2

Cognitive Disorders

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13.2.1

Describe the levels of care that cognitive disorders require.

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13.2.2

Describe how to implement a care plan to assist a resident with cognitive needs.

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13.2.3

Describe key methods of de-escalation in aggressive situations.

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13.2.4

Describe interventions for behaviors (e.g., wandering, hoarding, sun downing, hallucinations).

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13.2.5

Describe how reality orientation, validation therapy, and reminiscence are used in caregiving.

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13.3

Safety in Caring for Residents with Complex Needs

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13.3.1

Identify potential safety risks related to residents with complex needs.

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13.3.2

Follow safety protocols for identified risks for residents with complex needs.

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14.0

REHABILITATION AND RESTORATIVE CARE

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14.1

Rehabilitation and Restorative Care

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14.1.1

Identify the goals of rehabilitation and restorative care.

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14.1.2

Describe the role of the resident’s family as part of the rehabilitation team.

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14.1.3

Describe how physical and mental deficits (i.e., disability) can impact a person’s ability to perform activities of daily living (ADL).

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14.1.4

Describe safety considerations for ambulating a person with the use of assistive devices (e.g., cane, crutches, gait belt, walker).

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14.1.5

Describe application and removal of established prosthesis, orthotics, immobilizers, braces, and postural support.

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15.0

END OF LIFE CARE

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15.1

Death and the Grief Process

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15.1.1

Describe factors affecting attitudes toward death (e.g., age, culture, religion, degree of illness).

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15.1.2

Describe the grieving process.

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15.1.3

Describe strategies for meeting the physical, psychological, social, and spiritual needs of a dying person.

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15.1.4

List the rights and choices of the dying person.

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15.1.5

Describe needs unique to the loved ones in the life of the dying person.

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15.1.6

Identify the goal of hospice care and palliative care.

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15.1.7

Describe legal and ethical issues surrounding death.

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15.1.8

List the signs of dying and imminent death.

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16.0

PROFESSIONAL DEVELOPMENT

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16.1

Professional Development

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16.1.1

Define the purpose of the Idaho CNA Registry.

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16.1.2

Create a plan for personal stress management and selfcare (i.e., how to cope/deal effectively with residents and others in the workplace).

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16.1.3

Describe how professionalism impacts residents, family, and coworkers.

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16.1.4

Describe the CNA certification, testing, and renewal process.

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17.0

BODY SYSTEMS

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17.1

Structure and Function of Body Systems

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17.1.1

Identify basic structure, function, and terminology associated with the following body systems:

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17.1.1.1

cardiovascular

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17.1.1.10

immune

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17.1.1.2

respiratory

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17.1.1.3

nervous

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17.1.1.4

gastrointestinal

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17.1.1.5

urinary

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17.1.1.6

reproductive

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17.1.1.7

integumentary

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17.1.1.8

musculoskeletal

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17.1.1.9

endocrine

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17.1.2

Identify accepted abbreviations found in the healthcare setting.

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17.1.3

Describe the effects of cancer on the immune system.

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17.1.4

Compare disease and disorder of each body system and normal age-related changes.

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17.1.5

Describe nursing assistant observations related to each body system and when to report to the supervising nurse.

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17.1.6

Describe nursing assistant measures to prevent diseases and care for clients with diseases or disorders of each body system.

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2.0

THE NURSING ASSISTANT IN HOLISTIC CARE

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2.1

Roles and Responsibilities

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2.1.1

Differentiate between healthcare facilities and settings.

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2.1.2

Identify the members of the healthcare and nursing teams.

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2.1.3

Describe roles and responsibilities of the CNA in healthcare settings.

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2.1.4

Describe the primary employer and facility policies that affect the CNA.

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2.1.5

Define state regulations and delegated tasks that affect the CNA.

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2.1.6

Describe the certification requirements for Certified Nursing Assistants (CNA) in Idaho.

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2.1.7

Identify the personal characteristics and behaviors of effective nursing assistants.

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3.0

ETHICS AND LAW

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3.1

Ethical Considerations

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3.1.1

Describe the ethical behavior needed to deliver safe and quality care.

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3.1.2

Describe the professional boundaries of a nursing assistant.

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3.1.3

Describe the implications and consequences of social media and confidentiality in regard to patients’ rights.

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3.1.4

Describe the nursing assistant’s ethical responsibility in incident reporting, investigation, and recording.

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3.2

Legal Considerations

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3.2.1

Describe legal issues related to nursing assistant practice (e.g., liability, negligence, abuse, tort laws, incident reporting).

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3.2.2

Describe the legal importance of documentation.

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3.2.3

Define Omnibus Budget Reconciliation Act (OBRA) regulations affecting CNAs.

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3.2.4

Define Health Information Portability and Accountability Act (HIPAA) regulations affecting CNAs.

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3.3

Dignity and Rights

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3.3.1

Define the client’s rights within the healthcare setting.

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3.3.2

Describe how the resident’s rights promote dignity and quality of life.

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3.3.3

Describe signs of abuse and neglect, and how to report them.

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3.3.4

Describe procedures that promote privacy.

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4.0

COMMUNICATION

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4.1

Effective Communication

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4.1.1

Describe the process for effective communication and adherence to professional communication etiquette (e.g., telephone, email, texting, radio, call lights).

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4.1.2

Describe barriers to effective communication.

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4.1.3

Identify alternative methods for effective communication.

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4.1.4

Describe the communication process within the healthcare team regarding changes in residents’ condition and preferences.

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4.2

Proper Documentation Processes

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4.2.1

Describe guidelines for recording and reporting.

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4.2.2

Describe subjective and objective symptoms of residents.

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4.2.3

Demonstrate required documentation (e.g., medical record, incident report, witness statement).

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5.0

DIVERSITY, HUMAN NEEDS, GROWTH AND DEVELOPMENT

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5.1

Diversity

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5.1.1

Describe how to show respect and empathy for diverse populations.

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5.1.2

Describe the impact of religious and cultural values on behaviors of self and others.

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5.1.3

Identify resources available to understand residents’ behavior and better assist in care.

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5.2

Basic Human Needs, Growth and Development

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5.2.1

Prioritize aspects of residents’ well-being by applying Maslow’s Hierarchy of Needs.

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5.2.2

Identify physical, mental, psychosocial, and sexual needs throughout residents’ lifespans.

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5.2.3

Identify the stages of growth and development throughout residents’ lifespan.

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5.2.4

Describe methods to promote residents’ independence.

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6.0

INFECTION CONTROL

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6.1

Infection Prevention Processes

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6.1.1

Describe the chain of infection.

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6.1.2

Identify standard and transmission-based precautions (e.g., personal protective equipment [PPE], handwashing, bloodborne pathogens, airborne pathogens, droplet pathogens).

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6.1.3

Describe medical and surgical asepsis, disinfection, and sterilization.

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6.1.4

Define healthcare-acquired infections and prevention techniques.

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6.1.5

Describe multi-drug resistant organisms (MDROs) and their causes.

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6.1.6

Identify signs and symptoms of localized and systemic infections.

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6.1.7

Describe the recommended immunizations for healthcare workers.

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6.1.8

Describe personal and environmental processes that prevent infection.

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6.1.9

Demonstrate safe cleaning of equipment to prevent the transmission of infection.

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7.0

SAFETY AND EMERGENCY CARE

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7.1

Safety and Emergency

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7.1.1

Identify general rules of safety and accident prevention in healthcare settings for residents and staff.

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7.1.2

Describe safety measures related to use and care of medical devices.

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7.1.3

Identify major causes of fire in any setting and list fire prevention guidelines.

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7.1.4

Describe fire response (i.e., rescue, alarm, contain, extinguish/evacuate [RACE]) and suppression procedures (e.g., fire emergency protocols) and use of fire extinguishers (i.e., pull, aim, squeeze, sweep [PASS]).

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7.1.5

Describe emergencies and disasters and response protocols.

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7.1.6

Describe safety guidelines in the workplace regarding use of oxygen supplies, electrical hazards, and biohazards.

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7.1.7

Describe procedures to place malfunctioning equipment out-of-service.

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7.1.8

Pass a BLS CPR training course.

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7.2

Resident Safety

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7.2.1

Identify potential hazards in the resident’s environment.

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7.2.2

Identify safety measures used for resident care (e.g., patient identifiers, restraints, gait belts, call lights).

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7.2.3

Describe corrective actions when hazards are identified.

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7.2.4

Describe fall risk and prevention.

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7.2.5

Describe patient identifiers (e.g., name, birthdate, bracelet/name band).

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8.0

ADMISSION, DISCHARGE, TRANSFER, AND UNIT CARE

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8.1

Facility Policies and Procedures

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8.1.1

Describe the process of admission, unit orientation, transfer, and discharge, according to facility policy.

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8.1.2

Secure and return personal belongings, according to facility policy.

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8.2

Unit Care

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8.2.1

Describe the importance of creating a comfortable, safe, and clean workplace environment.

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8.2.2

Describe the OBRA room and environmental requirements.

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9.0

VITALS

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9.1

Vital Signs and Measurements

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9.1.1

Identify normal and abnormal vital signs.

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9.1.2

Identify when to report abnormalities in the client’s vital signs and symptoms.

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9.1.3

Describe physiological and environmental factors that can affect vital signs.

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9.1.4

Describe contraindications for vital sign measurements.

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9.1.5

Measure and record vital signs (e.g., blood pressure, pulse and respiration, temperature, oxygen saturation, pain scale, blood glucose) and height and weight.

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Nutrition & Foods (2012)

1.0

Evaluate factors effecting individual and family food choice

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1.01

Analyze factors affecting food and nutrition choices.

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1.1.1

Explore how food helps meet physical needs.

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1.1.2

Describe psychological factors

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1.1.3

Compare social factors and cultural, regional, or global influences

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1.1.4

Examine the influence of personal beliefs on food choices

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1.1.5

Identify monetary factors

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1.1.6

Describe how food choices are influenced by available resources and technology

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1.1.7

Explore federal policy influences on food supply

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2.0

Analyze, Nutrition, Health, & Wellness Practices

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2.01

Analyze the relationship between nutrition, physical activity, and health concerns

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2.02

Evaluate Personal diet and physical activities using choose my plate

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2.03

Evaluate nutrients needs, sources, and functions for individuals and families.

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2.04

Explore Careers related to food science, nutrition and fitness, education, and research

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2.1.1

Explore the concepts of total lifestyle, including physical activity in health and wellness 2. Describe the role of nutrition in health promotion, disease prevention, and disease treatment 3. Describe techniques for evaluating a healthy lifestyle 4. Examine the characteristics of various eating disorders and their effects on personal health and wellbeing 5. Explore nutrition in fast foods 6. Analyze various fad diets and weight control plans

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2.1.2

Describe the role of nutrition in health promotion, disease prevention, and disease treatment

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2.1.3

Describe techniques for evaluating a healthy lifestyle

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2.1.4

Examine the characteristics of various eating disorders and their effects on personal health and wellbeing

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2.1.5

Explore nutrition in fast foods

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2.1.6

Analyze various fad diets and weight control plans

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2.2.1

Examine guidelines for using Choose My Plate food guidance system and the Dietary Guidelines for Americans 2. Identify key nutrients in relation to food choices 3. Compare personal eating habits to Choose My Plate and the Dietary Guidelines 4. Demonstrate ways to incorporate food guides into daily food planning 5. Develop, implement, and evaluate a nutrition plan to improve personal eating habits and physical activity

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2.2.2

Identify key nutrients in relation to food choices

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2.2.3

Compare personal eating habits to Choose My Plate and the Dietary Guidelines

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2.2.4

Demonstrate ways to incorporate food guides into daily food planning

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2.2.5

Develop, implement, and evaluate a nutrition plan to improve personal eating habits and physical activity

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2.3.1

Identify the six essential nutrients 2. Identify carbohydrate sources and functions in the body 3. Identify protein (complete and incomplete) sources and functions in the body 4. Identify fats, their sources, functions and related health concerns 5. Identify vitamins, their sources, functions and related health concerns 6. Identify minerals, their sources, and related health concerns 7. Identify the functions of water in the body

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2.3.2

Identify carbohydrate sources and functions in the body

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2.3.3

Identify protein (complete and incomplete) sources and functions in the body

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2.3.4

Identify fats, their sources, functions and related health concerns

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2.3.5

Identify vitamins, their sources, functions and related health concerns

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2.3.6

Identify minerals, their sources, and related health concerns

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2.3.7

Identify the functions of water in the body

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2.4.1

Research careers in food science, nutrition and fitness, education and research 2. Evaluate job qualifications

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2.4.2

Evaluate job qualifications

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3.0

Employ Food Safety and Sanitation Procedures

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3.01

Demonstrate Safety Procedures and Sanitation Techniques

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3.02

Explore Careers in Food Safety and Sanitation

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3.1.1

Identify and apply sanitation rules and guidelines 2. Identify common food-borne illnesses 3. Describe symptoms common to food-borne illnesses 4. Identify methods that prevent food-borne illnesses and contamination 5. Apply established safety rules and guidelines to maintain a safe working environment 6. Identify proper first-aid procedures for cuts, burns, and electrical shock

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3.1.2

Identify common food-borne illnesses

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3.1.3

Describe symptoms common to food-borne illnesses

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3.1.4

Identify methods that prevent food-borne illnesses and contamination

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3.1.5

Apply established safety rules and guidelines to maintain a safe working environment

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3.1.6

Identify proper first-aid procedures for cuts, burns, and electrical shock

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3.2.1

Analyze career paths in food safety and sanitation

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3.2.2

Evaluate job qualifications

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4.0

Demonstrate management of food for individuals and families

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4.01

Demonstrate Meal Planning Abilities & Techniques

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4.02

Demonstrate Skills to Foster a Positive Mealtime Environment

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4.03

Explore Food Purchasing Techniques

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4.04

Explore occupations in food management and marketing

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4.1.1

Identify factors that affect meal planning 2. Identify eating patterns, individual needs, nutritional needs, and special dietary accommodations 3. Plan a meal using several different budget levels

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4.1.2

Identify eating patterns, individual needs, nutritional needs, and special dietary accommodations

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4.1.3

Plan a meal using several different budget levels

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4.2.1

Explore the benefits of shared mealtime on family wellbeing

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4.2.2

Demonstrate the use of simple table etiquette for different occasions

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4.2.3

Explore the benefits of positive table time communication

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4.2.4

Examine the benefits of including family members in meal planning and preparation

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4.3.1

Compare and contrast various types of grocery and prepared food outlets 2. Set up a food spending plan 3. Identify unit pricing and cost per serving 4. Compare the time and financial costs of eating out, and convenience foods versus preparing meals at home 5. Plan meals and prepare shopping list

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4.3.2

Set up a food spending plan

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4.3.3

Identify unit pricing and cost per serving

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4.3.4

Compare the time and financial costs of eating out, and convenience foods versus preparing meals at home

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4.3.5

Plan meals and prepare shopping list

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4.4.1

Research careers in food management and marketing

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4.4.2

Evaluate job qualifications

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5.0

Employ food laboratory management techniques

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5.01

Demonstrate the appropriate use and care of equipment and workspace

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5.02

Demonstrate knowledge of abbreviations, food measurement terminology, yield adjustments, and measuring techniques

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5.1.1

Locate food preparation equipment in the laboratory 2. Recognize the names and functions of food preparation tools and utensils 3. Identify various types of large and small kitchen equipment 4. Explain the selection, use, and care of equipment 5. Select appropriate equipment for specific product preparation 6. Demonstrate the proper use and care of equipment 7. Identify work centers and their role in management 8. Employ standard safety procedures when using equipment 9. Explore future trends in food preparation technology and equipment

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5.1.2

Recognize the names and functions of food preparation tools and utensils

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5.1.3

Identify various types of large and small kitchen equipment

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5.1.4

Explain the selection, use, and care of equipment

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5.1.5

Select appropriate equipment for specific product preparation

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5.1.6

Demonstrate the proper use and care of equipment

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5.1.7

Identify work centers and their role in management 8

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5.1.8

Employ standard safety procedures when using equipment

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5.1.9

Explore future trends in food preparation technology and equipment

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5.2.1

Define food preparation terms

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5.2.2

Demonstrate the ability to follow a recipe

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5.2.3

Demonstrate basic kitchen math skills

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5.2.5

Practice measuring liquid, dry, and solid ingredients

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5.2.6

Demonstrate proper knife skills

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5.2.7

Practice food preparation techniques

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5.3.4

Demonstrate proper measuring and preparation techniques

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6.0

Demonstrate the preparation of nutritious food for today's individuals and families

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6.01

Explore and prepare nutritious meals using vegetables

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6.02

Explore and Prepare Nutritious Meals Using Fruits

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6.03

Explore and Prepare Nutritious Foods Using Grain Products

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6.04

Explore and Prepare Nutritious Foods Using Protein Products

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6.05

Explore and Prepare Nutritious Foods Using Dairy Products

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6.06

Explore Careers in Food Preparation, Food Service, and Nutrition Professions

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6.1.1

Identify and explain the importance of vegetables in a balanced diet

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6.1.2

Review the nutritional content of various vegetables

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6.1.3

Describe guidelines for selecting vegetables

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6.1.4

Evaluate the effects of cooking techniques on nutrient retention, flavor, texture, taste, and appearance

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6.1.5

Practice nutritious preparation techniques for serving vegetables

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6.2.1

Identify and explain the importance of fruits in a balanced diet

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6.2.2

Review the nutritional content of various fruits

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6.2.3

Describe guidelines for selecting fruits

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6.2.4

Evaluate the effects of cooking techniques on nutrient retention, flavor, texture, taste, and appearance

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6.2.5

Practice nutritious preparation techniques for serving fruits

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6.3.1

Identify different varieties of grain, rice, pasta and breads

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6.3.2

Explain the importance of breads, cereals, rice and pasta in a balanced diet

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6.3.3

Identify nutrients in breads, cereals, rice and pasta products

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6.3.4

Describe guidelines for selecting breads, cereals, rice and pasta products

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6.3.5

Prepare and evaluate various grain and whole grain products

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6.3.6

Demonstrate preparation techniques for whole grain products

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6.4.1

Identify different types of meat, poultry, fish, eggs and legumes

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6.4.2

Explore the functions of proteins in food preparation

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6.4.3

Explain the importance of meat, poultry, fish, eggs and legumes in a balanced diet

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6.4.4

Identify nutrients in meat, poultry, fish, eggs and legumes

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6.4.5

Identify various cuts of meat, poultry, and fish

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6.4.6

Evaluate the effects of various cooking methods on nutrient retention, flavor, texture, tenderness, aroma, taste and appearance

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6.4.7

Prepare egg recipe

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6.4.8

Prepare a variety of recipes using meat, poultry, fish, eggs and legumes

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6.5.1

Identify different types of dairy products

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6.5.2

Explain the importance of dairy products in a balanced diet

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6.5.3

Identify the nutritional content of various dairy products

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6.5.4

Describe guidelines for selecting dairy products

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6.5.5

Explore the functions of dairy products in food preparation

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6.5.6

Prepare a variety of recipes using dairy products

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6.5.7

Evaluate the effects of cooking techniques on flavor, texture, taste, aroma and appearance

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6.6.1

Investigate careers in food preparation and service

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6.6.2

Review career pathways related to food preparation, service and nutrition professions

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Ornamental Horticulture (2024)

1.0

PROFESSIONAL ORGANIZATIONS AND LEADERSHIP

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1.1

Student Leadership in Career Technical Student Organizations (CTSO) and Professional Associations

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1.1.1

Explore the role of professional organizations and/or associations in the horticulture industry.

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1.1.2

Define the value, role, and opportunities provided through career technical student organizations.

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1.1.3

Engage in career exploration and leadership development.

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1.2

Supervised Agricultural Experience

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1.2.1

Maintain SAE record books.

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1.2.2

Describe the proficiency award areas related to SAE program area.

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1.2.3

Describe necessary steps to receive higher degrees in FFA.

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10.0

PLANT PROPAGATION

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10.1

Sexual Propagation of Ornamental Plants

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10.1.1

Compare sexual and asexual propagation.

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10.1.2

Describe the process of seed germination.

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10.1.3

Identify the conditions needed for seed germination.

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10.1.4

Compare the methods of seed preparation.

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10.1.5

Demonstrate the technique for sowing seeds.

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10.1.6

Calculate germination percentage.

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10.2

Asexual Propagation of Ornamental Plants

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10.2.1

Describe optimum conditions for asexual propagation.

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10.2.2

Demonstrate techniques used to propagate plants by cutting.

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10.2.3

Demonstrate techniques used to propagate plants by division.

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10.2.4

Demonstrate techniques used to propagate plants by separation.

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10.2.5

Demonstrate techniques used to propagate plants by layering.

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10.2.6

Describe micropropagation and its importance in the ornamental horticulture industry.

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10.2.7

Describe grafting and its importance in the ornamental horticulture industry.

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11.0

ORNAMENTAL HORTICULTURE CROPS

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11.1

Crop Production

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11.1.1

Develop a growing schedule for a spring plant sale.

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11.1.2

Space crops, using best management practices.

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11.1.3

Select containers and medium suitable for a crop.

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11.2

Growth Maintenance Procedures

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11.2.1

Compare hard and soft pinches.

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11.2.2

Pinch plants, using best management practices.

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11.2.3

Demonstrate pruning techniques.

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11.2.4

Demonstrate watering techniques.

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11.3

Transplanting

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11.3.1

Identify the stage of plant growth for transplanting.

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11.3.2

Demonstrate transplanting procedures to industry standards.

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11.4

Production Standards

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11.4.1

Describe how to harden plants.

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11.4.2

Prepare plants for sale, using best management practices.

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11.4.3

Describe industry crop standards for greenhouse ornamental crop production (e.g., American National Standards Institute [ANSI], American Standard for Nursery Stock [ASNS], National Association for Landscape Professionals [NALP]).

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12.0

PLANT TECHNOLOGIES

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12.1

Selective Plant Breeding

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12.1.1

Describe the selective plant breeding process.

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12.1.2

Describe how to estimate the heritability of certain traits.

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12.1.3

Predict the genotypes and phenotypes from monohybrid and dihybrid crosses, using a Punnett Square.

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12.2

Genetic Engineering

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12.2.1

Describe the advantages and disadvantages for genetic manipulation of plants.

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12.2.2

Identify transgenic plants on the market.

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12.2.3

Describe how biotechnology can create new plant varieties.

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12.3

Hydroponic Techniques

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12.3.1

Define hydroponics and its importance to society.

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12.3.2

Describe procedures used in hydroponic plant production.

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13.0

ORNAMENTAL DESIGN STANDARDS

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13.1

Principles and Elements of Design

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13.1.1

Compare visual balance, using symmetry, asymmetry, and massing.

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13.1.2

Describe how the principles of dominance and focal point are used in design.

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13.1.3

Describe the function of proportion and scale in a design.

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13.1.4

Describe the function of rhythm in a design.

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13.1.5

Describe the relationship of color to emotions and symbolism.

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13.1.6

Create a desired design atmosphere, using color, texture, and form.

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13.2

Implementation of Principles and Elements of Design

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13.2.1

Create a design.

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13.2.2

Justify design choices (i.e., design elements) of a completed design.

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14.0

BUSINESS CONCEPTS

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14.1

Marketing

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14.1.1

Describe the need for developing a marketing plan.

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14.1.2

Develop a marketing plan for ornamental crop sales.

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14.1.3

Design a business display for an identified target audience (e.g., social media, signage, production displays).

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14.2

Principles of Sales

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14.2.1

Analyze the relationship between marketing and selling.

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14.2.2

Demonstrate the use of a point of sale (POS) system or other electronic invoice system.

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14.2.3

Describe the importance of supply inventory.

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14.2.4

Describe characteristics of an effective salesperson and terminology related to sales.

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14.2.5

Participate in a speech or presentation activity.

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14.2.6

Analyze the customer buying process.

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14.2.7

Identify the steps involved in the selling process.

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14.2.8

Identify the benefits of various types of sales, including through social media and e‐ commerce.

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14.2.9

Assess the components of an effective business website.

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14.3

Business Management

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14.3.1

Describe factors of business management (e.g., cost of goods sold, product markup, estimates and bids, sales price, profit).

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14.3.2

Demonstrate work ethic and professionalism (i.e., Idaho Workplace Readiness Skills) necessary for success in the industry.

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2.0

CAREER OPPORTUNITIES

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2.1

Career Exploration in Ornamental Horticulture

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2.1.1

Identify potential careers in ornamental horticulture and plant science.

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2.1.2

Describe employability traits required for a successful career in the ornamental horticulture industry.

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2.1.3

Describe industry education and certification requirements to enter or advance in the industry.

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3.0

SAFETY IN THE INDUSTRY

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3.1

Safe Work Practices

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3.1.1

Follow personal protection equipment (PPE) requirements, according to industry and OSHA guidelines.

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3.1.2

Describe the importance of the information on safety data sheets (SDS) and where they can be located.

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3.1.3

Identify common hand tools and power equipment.

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3.1.4

Demonstrate safety practices when using hand tools and power equipment, including following manufacturer guidelines, identifying hazards, and using safety features of the tools and equipment.

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4.0

PLANT ANATOMY

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4.1

Plant Cells

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4.1.1

Label the parts of a plant cell.

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4.1.2

Compare a plant to an animal cell.

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4.1.3

Describe the function of plant cell organelles.

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4.2

Root Anatomy

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4.2.1

Describe the functions of roots in plants.

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4.2.2

Identify the parts of a root.

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4.2.3

Compare the two major types of root systems.

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4.2.4

Describe specialized structures in roots.

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4.3

tem Anatomy

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4.3.1

List the functions of a stem.

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4.3.2

Identify the external structures of a stem.

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4.3.3

Describe the internal structures of a stem cell.

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4.3.4

Describe specialized structures in stems.

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4.4

Leaf Anatomy

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4.4.1

Define the main parts of a leaf.

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4.4.2

Compare common vein patterns found in leaves.

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4.4.3

List the functions of a leaf, including photosynthetic energy conversion.

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4.4.4

Define the difference between leaf shape and leaf margin.

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4.4.5

Compare major leaf arrangements (i.e., alternating, opposite, whorled, basal).

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4.5

Flower Anatomy

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4.5.1

Describe the parts of a flower.

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4.5.2

Describe the function of a flower.

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4.5.3

Compare types of flowers (e.g., complete, incomplete, perfect, imperfect).

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4.5.4

Describe the process of plant pollination and fertilization.

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4.6

Fruit Anatomy

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4.6.1

Describe the parts of a fruit.

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4.6.2

Identify types of fruits of economic importance in Idaho.

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4.7

Seed Anatomy

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4.7.1

Identify the major parts of a seed.

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4.7.2

List the function of each major part of a seed.

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5.0

PLANT PHYSIOLOGY

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5.1

Energy Conversion In Plants

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5.1.1

Describe the process of photosynthesis.

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5.1.2

Describe the process of respiration.

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5.2

Transport within a Plant System

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5.2.1

Compare the active and passive transport of water and nutrients through the root systems.

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5.2.2

Compare the structure and function of xylem and phloem cells and tissues.

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5.3

Environmental Requirements for Plant Growth

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5.3.1

Determine the effect of different light sources (e.g., spectrum, intensity) on plant growth (e.g., artificial, natural).

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5.3.2

Describe the effects of water quality on plant growth (e.g., pH, hardness).

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5.3.3

Describe the effects of temperature on plant growth.

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5.3.4

Describe the factors that affect plant suitability for a selected site, using a hardiness zone map and heat zone map.

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5.3.5

Define plant tropisms (e.g., photo-, thigma-, gravi‐).

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5.4

Plant Growth Regulators

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5.4.1

Compare the functions of plant hormones.

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5.4.2

Describe commercial uses for plant growth regulators.

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6.0

PLANT IDENTIFICATION SKILLS

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6.1

Plant Categorization

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6.1.1

Describe the classification and naming of plants.

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6.1.2

Identify the major groups of plants.

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6.1.3

Describe the difference between monocot and dicot.

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6.1.4

Categorize common plants by life cycle (e.g., annuals, perennials).

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6.1.5

Categorize plants by growth habits (e.g., mounding, trailing).

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6.1.6

Describe the importance of identifying plants by botanical and common names in the industry.

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7.0

GROWING MEDIA

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7.1

Soil Texture and Structure

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7.1.1

List the components of soil.

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7.1.2

Describe the concept of soil texture and its importance.

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7.1.3

Classify the texture of a soil sample.

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7.1.4

Identify various soil structures, their formation, and importance in agriculture production.

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7.2

Soilless Growing Media

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7.2.1

Identify the components and source of soilless growing media.

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7.2.2

Describe the functions of growing media.

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7.2.3

Determine desirable properties of growing media (i.e., drainage, organic matter, micro‐ organisms).

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7.2.4

Evaluate the advantages and disadvantages of soilless media.

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7.3

Chemical Characteristics of Growing Media

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7.3.1

Determine pH range of growing media for optimal plant growth.

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7.3.2

Interpret pH test results of a growing media sample.

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7.3.3

Describe the importance of electrical conductivity (EC) of various growing media.

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7.3.4

Analyze the relationship between soil media and nutrient availability.

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7.4

Water‐Holding Capacity (WHC)

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7.4.1

Describe water‐holding capacity of soils and its relationship to the water cycle.

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7.4.2

Describe the factors that determine a soil’s water‐holding capacity.

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8.0

PLANT NUTRITION

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8.1

Fertilizer Formulation

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8.1.1

Compare macronutrients and micronutrients.

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8.1.2

Measure pH and describe how it is modified.

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8.1.3

Identify the main components of fertilizer.

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8.1.4

Interpret a fertilizer label.

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8.1.5

Categorize methods of application (e.g., granular, time released, injector, foliar).

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8.1.6

Calculate a lawn fertilizer application rate.

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8.2

Plant Nutrients

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8.2.1

Correlate plant symptoms to nutritional deficiency.

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8.2.2

Correlate plant symptoms to plant toxicity

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9.0

INTEGRATED PEST MANAGEMENT (IPM)

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9.1

Integrated Pest Management

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9.1.1

Define Integrated Pest Management (IPM) (e.g., physical, chemical, mechanical, biological).

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9.1.2

Describe the benefits of IPM.

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9.2

Common Pests and Diseases

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9.2.1

Identify common plant pests and diseases.

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9.2.2

Identify common weeds, insects, rodents, and fungi.

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9.2.3

Compare abiotic and biotic diseases.

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9.2.4

Identify abiotic plant injuries.

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9.3

Safe Handling, Use, and Storage of Pesticides

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9.3.1

Identify safety measures when applying pesticides.

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9.3.2

Interpret pesticide labels.

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9.3.3

Describe procedures for storing and disposing of pesticides.

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9.3.4

Evaluate environmental and consumer concerns regarding pest management and biodiversity.

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9.3.5

Describe requirements for obtaining pesticide applicator licenses.

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Parenting and Child Development (2023)

1

Career Exploration and Professional Practices

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1.1

Postsecondary education options

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1.1.2

Describe specific work environments, qualifications, and employment opportunities that provide services to children and families at each level of the career ladder.

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1.2

Professionalism in early childhood education

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1.2.1

Explore career technical student organizations associated with early childhood education [e.g., Family, Career and Community Leaders of America (FCCLA) www.fcclainc.org ].

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1.3

Ethical stand

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1.3.2

Maintain confidentiality and respect of children, families, and colleagues.

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1.4

Professional development and collaboration

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1.4.2

Participate on collaborative teams.

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1.4.3

Identify effective relationships within collaborative teams.

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1.4.6

Identify a variety of agencies, organizations, and professionals available to young children and families.

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1.5

Knowledge, reflection, and critical analysis

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1.5.1

Develop goals based on reflections of current practice with young children, families, and peers.

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1.5.3

Develop awareness of an understanding and accepting approach to working with diverse children and families.

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2

Promoting Child Development and Learning

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2.1

Characteristics and needs of young children

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2.1.1

Define developmental domains: cognitive, physical, language, social emotional, and creative development.

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2.1.2

Identify factors that impact young children’s ability to meet developmental milestones [e.g., prematurity, nutrition, prenatal care, maternal depression, Adverse Childhood Experiences (ACEs), and mother’s level of education].

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2.1.3

Describe developmental theories (e.g., Piaget, Erikson, Gardner, Maslow, Bronfenbrenner, and Vygotsky) to meet young children’s individual needs in the group setting.

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2.2

Multiple influences on development and learning

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2.2.1

Describe experiences that address each child’s needs, culture, temperament, environment, interests, and learning styles.

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2.2.2

Describe materials and activities that affirm and respect cultural, ethnic, and linguistic diversity.

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2.2.3

Distinguish factors, including family dynamics, societal context, and structural inequities which may affect children’s behavior, health, and welfare.

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2.3

Healthy, respectful, supportive, and challenging learning environments

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2.3.1

Compare developmental differences and unique characteristics of children.

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2.3.2

Describe developmentally appropriate guidance approaches that promote positive behaviors, problem solving, and self-regulation.

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2.3.3

Compare developmentally appropriate activities and learning environments that enhance child-directed play-based learning, which promotes growth and development within the developmental domains.

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3

Family and Community Relations

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3.1

Family and community characteristics

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3.1.1

Recognize that diversity exists in language, culture, socio-economic level, special needs, faith traditions, family structure, and individual differences.

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3.1.3

Describe factors that protect young children (e.g., parental resilience, social connections, knowledge of parenting and child development, concrete support in times of need, and social and emotional competence of children).

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3.2

Family and community empowerment through respectful, reciprocal relationships

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3.2.2

Identify and encourage opportunities for family support, empowerment, and participation.

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3.2.3

Explore how families’ attitudes and actions influence children’s abilities and interest in learning.

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3.2.4

Identify ways family members can play an active role in their child’s education.

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5

Teaching and Learning

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5.1

Positive relationships and supportive interactions as the foundation for working with young children

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5.1.1

Recognize how positive, caring, supportive relationships and interactions are the foundation of relationships with young children.

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6

Health, Safety, and Nutrition

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6.1

Health and safety procedures, regulations, and personal health practices

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6.1.1

Describe hygiene, health, and safety needs of young children.

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6.1.2

Identify preventive health care resources.

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6.1.3

Describe the benefit of physical education activities for young children’s long-term health outcomes and brain development.

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6.2

Connections between nutrition and wellness in young children

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6.2.1

Identify malnutrition, under-nutrition, and over-nutrition issues.

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6.2.2

Describe the procedures for safe food preparation, storage, and disposal to prevent food borne illness.

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6.3

Child abuse and neglect

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6.3.1

Define child abuse and neglect.

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6.3.2

Identify current laws related to child safety.

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6.3.3

Identify factors that contribute to situations of child abuse and neglect.

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6.3.4

List outcomes of child abuse and child neglect.

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6.3.5

Identify strategies for managing anger, frustration, separation, and loss.

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6.3.6

Identify legal responsibilities for mandatory reporters in cases of suspected child abuse and neglect.

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6.4

Safe learning environments for young children

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6.4.1

Identify factors that maintain a safe and healthy learning environment.

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6.4.5

Describe safe sleep practices including SIDS prevention strategies.

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6.5

Healthy environments for young children

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6.5.1

Describe general hygiene needs of young children.

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6.5.4

Describe signs of illness, allergies, body temperature, and/or discomfort in young children.

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6.6

Food experiences and healthy eating for young children

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6.6.1

Identify the nutritional needs of young children.

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6.6.3

Identify cultural issues that impact feeding young children.

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6.6.5

Identify developmentally appropriate strategies for introducing new foods.

Generate resource

Personal and Family Finance: High School Personal Finance (2020)

PF1

Recognize Consumer Roles, Rights, and Responsibilities

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PF1.1

Participate in a process of values and clarification.

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PF1.2

Distinguish between and define personal needs and wants.

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PF1.3

Establish clear financial and/or lifestyle goals.

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PF1.4

Understand and identify rights and responsibilities concerning: consumers, workers, citizens, and government.

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PF1.5

Determine conditions of dishonesty concerning fraud, identity theft, and deception and demonstrate conditions of self-protection against such.

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PF1.5.1

Understand terms and actions concerning labeling, truth in advertising, “buyer beware”, and other potentially deceptive issues.

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PF1.5.2

Identify potentially problematic technological conditions such as internet website security issues

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PF1.6

Understand the process and effective use of consumer complaints and venues of consumer protection.

Generate resource
PF1.6.1

Demonstrate use of Consumer Reports.

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PF2

Identify and Research Careers in Personal and Family Finance

Generate resource
PF2.1

Complete an interest inventory to identify personal strengths

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PF2.2

Explore conditions necessary to succeed on the job.

Generate resource
PF2.2.1

Examine the rights of workers.

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PF2.3

Develop employability skills: job application, resumes, and interview preparation.

Generate resource
PF3

Develop Money Management Skills

Generate resource
PF3.1

Define and understand concepts and issues relating to the economy and the consumer.

Generate resource
PF3.1.1

Identify life span economic needs including unexpected expenses, family decisions, accidents, taxes (property, sales, FICA, state, federal) including record keeping

Generate resource
PF3.1.2

Utilize cost versus benefits analysis as a resource for making buying decisions.

Generate resource
PF3.1.3

Identify individual money personality.

Generate resource
PF3.2

Utilize resources and goals in financial planning.

Generate resource
PF3.2.1

Establish a spending plan

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PF3.2.2

Determine costs of setting up a household.

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PF3.2.3

Understand concepts of risk management (insurance).

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PF3.3

Understand and evaluate money management systems.

Generate resource
PF3.3.1

Understand and evaluate banking.

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PF3.3.2

Demonstrate understanding of online banking and bill paying.

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PF3.3.3

Identify terms associated with a paycheck: paystub, net vs. gross, deductions.

Generate resource
PF4

Examine Principles of Saving and Investing

Generate resource
PF4.1

Interpret basics of savings and investing procedures

Generate resource
PF4.1.1

Identify types of interest-earning accounts.

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PF4.1.2

Understand terms such as portfolio, risk, return, shareholders, stock exchange, and commodities.

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PF4.2

Identify and explore savings options such as savings accounts, CDs, at home, etc.

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PF4.2.1

Develop a strategy to pay-yourself-first (PYF) and identify the 10-10-80 or 10-10-70 plan of saving/spending.

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PF4.2.2

Understand concepts and terms related to interest-earning: rule of 72, compound, future value vs. current value, etc.

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PF4.3

Identify and explore investment options such as bonds, socks, real estate, mutual funds, etc.

Generate resource
PF4.3.1

Identify options of IRA and 401k plans.

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PF5

Understand Aspects of Credit and Debt

Generate resource
PF5.1

Determine the advantages and disadvantages of credit and debt.

Generate resource
PF5.1.1

Characterize bank services and other credit-bearing institutions.

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PF5.1.2

Determine interest rates and other costs of credit.

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PF5.2

Understand how to develop and utilize a credit report.

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PF5.3

Identify credit bureaus, and how to successfully build credit.

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PF5.4

Examine loan applications: student loans, cars, mortgages, and payday loans.

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PF5.5

Analyze concepts of debt management: consolidation, bankruptcy, etc.

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PF6

Explain Aspects and Connections of Domestic and Foreign (Global) Economics

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PF6.1

Identify economic systems.

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PF6.2

Compare economic systems.

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PF6.3

Explain government’s role in economic systems.

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PF6.4

Determine principles of taxes.

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PF6.5

Identify and explain business cycles.

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PF6.6

Characterize trade between nations.

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PF6.7

Explain determination of the National Debt.

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PF6.8

Determine aspects of unemployment.

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Pharmacy Technician (2017)

1.0

CONTENT STANDARD 1. PHARMACY TECHNICIAN

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1.1

Performance Standard 1.1: Roles and Services

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1.1.1

Explain the role of the pharmacist.

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1.1.2

Explain the traditional and the advanced role of the pharmacy technician.

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1.1.3

Identify the role of the prescriber.

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1.1.4

Explain the prescription cycle.

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1.1.5

Compare types of pharmacies and other pharmacy services.

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1.1.6

Describe the organization/layout of various pharmacy types.

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10.0

CONTENT STANDARD 10.0: RECOGNIZE AND IMPLEMENT QUALITY ASSURANCE

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10.1

Performance Standard 10.1: Application of Assurance Practices

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10.1.1

Understand Risk Management Guidelines and Regulations.

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10.1.2

Determine proper communication channels.

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10.1.3

Understand National Drug Code (NDC).

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10.1.4

Differentiate reporting agencies (MedWatch, Poison Control, pharmaceutical manufacturer, FDA Hotline).

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10.1.5

Understand universal precautions.

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10.1.6

Understand the importance of customer satisfaction.

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10.1.7

Understand pharmacy diversion.

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2.0

CONTENT STANDARD 2.0: LEGAL AND ETHICAL RESPONSIBILITES

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2.1

Performance Standard 2.1: Duties According to Regulations, Policies, and Laws

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2.1.1

Understand Idaho State Board of Pharmacy Code and Administrative Rules.

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2.1.10

Distinguish between accrediting bodies.

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2.1.11

Demonstrate knowledge of continuing education and training for relicensure.

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2.1.2

Understand pharmacy record keeping.

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2.1.3

Summarize timelines regarding federal laws.

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2.1.4

Compare licensure, certification, registration, and legislated scope of practice of pharmacy professionals.

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2.1.5

Understand United States Pharmacopeia (USP) Guidelines 795, 797, 800.

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2.1.6

Understand Health Information Portability Accountability Act (HIPAA).

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2.1.7

Recognize Drug Enforcement Administration (DEA) Code of Federal Regulations (number validation).

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2.1.8

Understand the role of the Food and Drug Administration (FDA).

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2.1.9

Understand the related guidelines of the Occupational Safety and Health Administration (OSHA) and safety data sheets (SDS).

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2.2

Performance Standard 2.2: Professional Standards and Interpersonal Skills

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2.2.1

Understand the importance of pharmacy culture.

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2.2.10

Practice and demonstrate Health Information Portability Accountability Act (HIPAA).

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2.2.2

Recognize various communication types (verbal, non-verbal, written, and electronic).

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2.2.3

Practice conflict resolution.

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2.2.4

Identify personal traits (desirable and undesirable) and attitudes of pharmacy team members.

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2.2.5

Demonstrate professional standards of pharmacy workers as they apply to hygiene, dress, language, confidentiality, ethical and civil behavior, substance and alcohol use and abuse.

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2.2.6

Apply employability skills and requirements in the pharmacy setting. (Refer to CTE Readiness Standards, https://cte.idaho.gov/educators/program-standards/).

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2.2.7

Understand various cultural differences and beliefs.

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2.2.8

Practice confidentiality when communicating.

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2.2.9

Understand the implications of social media.

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2.3

Performance Standard 2.3: Apply Critical Thinking Skills

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2.3.1

Evaluate case studies related to pharmacy.

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2.3.2

Set up various role play scenarios that a pharmacy encounters.

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2.3.3

Practice basic concepts of logic and problem solving.

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3.0

CONTENT STANDARD 3.0: PROCESSING AND HANDLING OF MEDICATION AND MEDICATION ORDERS/PRESCRIPTIONS

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3.1

Performance Standard 3.1: Analyzing Prescriptions

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3.1.1

Differentiate between a prescription and medication order.

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3.1.2

Interpret the prescription/medication order.

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3.2

Performance Standard 3.2: Assisting the Pharmacist

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3.2.1

Utilize technology to input pharmacy data.

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3.2.2

Practice various forms of communication etiquette, including prioritization.

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3.2.3

Collect relevant patient information.

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3.2.4

Critique the prescription refill process.

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3.2.5

Assist with identifying the patient’s need for counseling.

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3.2.6

Demonstrate reconstitution of antibiotic prescriptions.

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3.2.7

Understand medication monitoring programs.

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3.2.8

Discuss a pharmacy audit.

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3.3

Performance Standard 3.3: Assist Pharmacist in Special Handling and Documentation

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3.3.1

Explain immunization and wellness programs.

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3.3.2

Understand chemotherapy compounding (USP 800 Guidelines).

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3.3.3

Understand Total Parenteral Nutrition (TPN).

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3.3.4

Identify controlled substances and their processes.

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3.3.5

Document investigational drugs (clinical trials).

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3.3.6

Identify drugs categorized as Risk Evaluation Mitigation Strategies (REMS).

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4.0

CONTENT STANDARD 4.0: STERILE AND NON-STERILE COMPOUNDING

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4.1

Performance Standard 4.1: Compounding Sterile Products

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4.1.1

Understand universal precautions for sterile compounding.

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4.1.2

Introduce the scope of USP Guidelines as appropriate.

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4.1.3

Understand how to read a label.

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4.1.4

Identify the equipment and technology used in sterile compounding.

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4.1.5

Determine the correct amounts of ingredients.

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4.1.6

Explain reconstitution of sterile products.

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4.2

Performance Standard 4.2: Compounding Non-Sterile Products

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4.2.1

Understand universal precautions for non-sterile compounding.

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4.2.2

Introduce the scope of USP Guidelines as appropriate.

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4.2.3

Understand how to read a prescription for compounding.

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4.2.4

Identify the equipment, apparatus, and technology used in non-sterile compounding.

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4.2.5

Determine the correct amounts of ingredients.

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4.2.6

Understand compounding of non-sterile products.

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4.2.7

Understand reconstitution of non-sterile products.

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5.0

CONTENT STANDARD 5.0: PROCUREMENT, BILLING, REIMBURSEMENT, AND INVENTORY MANAGEMENT

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5.1

Performance Standard 5.1: Assist in the Adjudication of Billing

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5.1,2

Understand the terminology of insurance billing.

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5.1.1

Define the term third party.

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5.1.3

Demonstrate how to find information on an insurance card.

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5.1.4

Explain pharmacy reimbursement plans.

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5.1.5

Explain a third party rejection.

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5.2

Performance Standard 5.2: Accepted Procedures in Purchasing Pharmaceuticals

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5.2.1

Describe various procedures in purchasing pharmaceuticals.

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5.2.2

Explain controlled substance ordering systems (DEA Form 222).

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5.2.3

Explain ordering system and the technology applied.

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5.3

Performance Standard 5.3: Accepted Procedures in Inventory Control

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5.3.1

Differentiate inventory control systems for various drug classifications.

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5.3.2

Explain legal aspects of drug returns from patients.

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5.3.3

Describe reasons for recalled drugs, the two types and the three levels of drug recalls.

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5.3.4

Explain standard procedures for reviewing and removing outdated drug products.

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5.3.5

Explain methods of obtaining drug products from alternate sources.

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5.3.6

Understand formularies in the pharmacy.

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5.4

Performance Standard 5.4: Processing Payment Options for Medical Products and Services

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5.4.1

Role play Point of Sale (POS) transactions.

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5.4.2

Verify address and patient information to assure proper dispensing.

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5.4.3

Understand required forms of identification for drug transactions and signature requirements.

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5.4.4

Understand age limits and purchase limits in dispensing certain pharmaceuticals.

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6.0

CONTENT STANDARD 6.0: SAFETY

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6.1

Performance Standards 6.1: Patient Safety

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6.1.1

Practice effective infection control procedures.

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6.1.2

Define and recognize a possible Drug Utilization Review (DUR).

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6.1.3

Describe the role of Institute for Safe Medical Practices (ISMP), Medical Error Reporting Program (MERP), Joint Commission Accreditation of Hospital OrganizationsReporting Program (MERP), Joint Commission Accreditation of Hospital Organizations (JCAHO).

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6.2

Performance Standard 6.2: Practice Medication Safety

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6.2.1

Identify sound-alike/look-alike drugs.

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6.2.2

Identify high alert/high risk medications.

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6.2.3

Identify common safety strategies.

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6.2.4

Identify quality assurance.

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6.2.5

Practice Tech-Check-Tech.

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6.2.6

Practice receiving verbal orders.

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7.0

CONTENT STANDARD 7.0: UNDERSTAND TECHNOLOGY AND INFORMATICS

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7.1

Performance Standard 7.1: Proper Pharmaceutical Dispensing

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7.1.1

Identify National Association Boards of Pharmacy (NABP) and Idaho BOP requirements in labeling prescriptions.

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7.1.2

Discuss emerging technologies which includes electronic medical records (EMR).

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7.1.3

Describe prescription process (receiving to dispensing).

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7.1.4

Recognize fraudulent prescriptions.

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7.1.5

Understand reliable drug information resources.

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8.0

CONTENT STANDARD 8.0: PHARMACOLOGY

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8.1

Performance Standard 8.1: Understanding Pharmacokinetics

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8.1.1

Understand absorption, distribution, metabolism, excretion (ADME) and the related organs.

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8.2

Performance Standard 8.2: Understanding Pharmacodynamics

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8.2.1

Understand drug classifications.

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8.2.2

Recognize generic and brand names of common drugs.

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8.2.3

Identify drug interactions/side effects of commonly prescribed drugs.

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8.2.4

Explain strengths/dosage, dosage forms.

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8.2.5

Differentiate routes of administration.

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8.3

Performance Standard 8.3: Recognizing Over-The-Counter and Alternative Therapies

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8.3.1

Recognize over-the-counter (OTC) products.

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8.3.2

Explain vitamins, minerals, and herbal supplements.

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8.3.3

Identify devices and durable medical equipment (DME), i.e., testing devices, first aid, and wound care.

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9.0

CONTENT STANDARD 9.0: APPLICATION OF PHARMACEUTICAL MATHEMATICS

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9.1

Performance Standard 9.1: Apply Mathematics in Pharmaceutical Practice

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9.1.1

Demonstrate knowledge of Measurement Systems (temperature conversions, conversions from household to metric).

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9.1.2

Demonstrate ratios and proportions (dimensional analysis).

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9.1.3

Understand drug strengths in percentages.

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9.1.4

Demonstrate dosage calculations (based on age, weight, and body surface area; drip rates).

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9.1.5

Compute “Days Supply.”

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9.1.6

Calculate “Quantity to Dispense.”

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9.1.7

Understand “Alligations.”

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Pharmacy Technician (2024)

1

CONTENT STANDARD 1.0: PROFESSIONAL ORGANIZATIONS AND LEADERSHIP

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1.1

Performance Standard 1.1: Student Leadership in Career Technical Student Organizations (CTSO) and Professional Associations

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1.1.1

Explore the role of professional organizations and/or associations in the pharmacy services industry.

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1.1.2

Define the value, role, and opportunities provided through career technical student organizations.

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1.1.3

Engage in career exploration and leadership development.

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10

CONTENT STANDARD 10.0: MATHEMATICS

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10.1

Performance Standard 10.1: Mathematics in Pharmaceutical Practice

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10.1.1

Convert between measurement systems (e.g., temperature conversions, conversions from household to metric).

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10.1.2

Calculate ratios and proportions (i.e., dimensional analysis) for compounding sterile and non-sterile products.

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10.1.3

Calculate drug concentrations as weight/weight, weight/volume, and volume/volume.

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10.1.4

Calculate dosages based on age, weight, body surface area, and drip rates.

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10.1.5

Calculate “Days Supply” based on a prescription.

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10.1.6

Calculate “Quantity to Dispense” based on a prescription.

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10.1.7

Solve alligation calculations.

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11

CONTENT STANDARD 11.0: QUALITY ASSURANCE

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11.1

Performance Standard 11.1: Assurance Practices

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11.1.1

Describe risk-management guidelines and regulations.

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11.1.2

Describe the National Drug Code (NDC) and its function.

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11.1.3

Describe reporting agencies (e.g., MedWatch, Poison Control, pharmaceutical manufacturer, FDA Hotline) and their functions.

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2

CONTENT STANDARD 2.0: PHARMACY TECHNICIAN

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2.1

Performance Standard 2.1: Roles and Services

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2.1.1

Describe the role of the pharmacist.

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2.1.2

Describe the traditional and the advanced role of the pharmacy technician.

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2.1.3

Identify the role of the prescriber.

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2.1.4

Describe the prescription cycle.

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2.1.5

Compare types of pharmacies and other pharmacy services.

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2.1.6

Describe wellness programs offered through pharmacies.

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3

CONTENT STANDARD 3.0: LEGAL AND ETHICAL RESPONSIBILITIES

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3.1

Performance Standard 3.1: Duties According to Regulations, Policies, and Laws

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3.1.1

Describe the Idaho State Board of Pharmacy Code and Administrative Rules and its function for pharmacy technicians.

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3.1.10

Distinguish between PTCB and NHA certifying bodies in the pharmacy industry.

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3.1.11

Describe continuing education and training requirements for certification and renewal.

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3.1.12

Describe the process of identifying and reporting theft within the pharmacy (DEA Form 106).

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3.1.2

Describe the requirements for pharmacy recordkeeping.

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3.1.3

Summarize timelines regarding federal laws.

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3.1.4

Compare pharmacy professionals' licensure, certification, registration, and legislated scope of practice.

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3.1.5

Describe the Health Information Portability Accountability Act (HIPAA) and its function.

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3.1.6

Describe the Health Information Technology for Economic and Clinical Health Act (HITECH) and its function.

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3.1.7

Identify the Drug Enforcement Administration (DEA) Code of Federal Regulations (number validation) and its function.

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3.1.8

Describe the role of the Food and Drug Administration (FDA).

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3.1.9

Describe the related guidelines of the Occupational Safety and Health Administration (OSHA) and safety data sheets (SDS) and their functions.

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3.2

Performance Standard 3.2: Professional Standards and Interpersonal Skills

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3.2.1

Identify the personal traits and attitudes of effective pharmacy team members.

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3.2.2

Describe the chain of command in a pharmacy setting.

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3.2.3

Demonstrate professional standards of pharmacy workers as they apply to hygiene, dress, language, confidentiality, ethical and respectful behavior, and substance and alcohol use and abuse.

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3.2.4

Describe drug diversion.

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3.2.5

Describe the implications of personal and professional social media use regarding employment.

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4

CONTENT STANDARD 4.0: PROCESSING AND HANDLING OF MEDICATION AND MEDICATION ORDERS/PRESCRIPTIONS

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4.1

Performance Standard 4.1: Prescription Analysis

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4.1.1

Describe the differences between a prescription and a medication order.

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4.1.2

Interpret a prescription.

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4.1.3

Interpret a medication order.

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4.2

Performance Standard 4.2: Assisting the Pharmacist

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4.2.1

Input pharmacy data (e.g., patient and insurance profile, prescriptions) using technology.

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4.2.2

Demonstrate knowledge of the prescription refill process.

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4.2.3

Identify the patient’s need for pharmacy counseling.

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4.2.4

Describe medication monitoring programs.

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4.2.5

Describe a pharmacy technician’s role in an audit.

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4.3

Performance Standard 4.3: Special Pharmacy Operations

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4.3.1

Describe the phases of investigational drugs in clinical trials.

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4.3.2

Identify drugs categorized under Risk Evaluation Mitigation Strategies (REMS) and the reasons for that categorization.

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4.3.3

Describe the safe handling of all pharmaceutical hazardous materials and waste.

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5

CONTENT STANDARD 5.0: STERILE AND NON-STERILE COMPOUNDING

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5.1

Performance Standard 5.1: Sterile Compounding

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5.1.1

Describe universal precautions for sterile compounding.

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5.1.2

Describe United States Pharmacopeia (USP) Guidelines 797 and 800 and their functions.

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5.1.3

Identify the required ingredients for a compounded sterile product.

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5.1.4

Identify the equipment and technology used in sterile compounding.

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5.1.5

Demonstrate the processes and procedures of sterile compounding.

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5.2

Performance Standard 5.2: Non-Sterile Compounding

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5.2.1

Describe universal precautions for non-sterile compounding.

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5.2.2

Describe USP Guideline 795 and its function.

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5.2.3

Identify the required ingredients for a compounded non-sterile product.

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5.2.4

Identify the equipment and technology used in non-sterile compounding.

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5.2.5

Demonstrate the processes and procedures of non-sterile compounding.

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6

CONTENT STANDARD 6.0: PROCUREMENT, BILLING, REIMBURSEMENT, AND INVENTORY MANAGEMENT

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6.1

Performance Standard 6.1: Adjudication of Billing

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6.1.1

Define the term third party.

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6.1.2

Define the terminology used in insurance billing (e.g., prior authorizations, deductible, double billing) when supplies are billed as durable medical equipment.

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6.1.3

Describe the fields on an insurance card.

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6.1.4

Describe pharmacy reimbursement plans.

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6.1.5

Describe third-party rejections and the reasons they occur.

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6.2

Performance Standard 6.2: Purchasing Pharmaceuticals

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6.2.1

Describe various procedures in purchasing pharmaceuticals.

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6.2.2

Describe controlled substance ordering systems (DEA Form 222).

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6.2.3

Describe the ordering system and the technology applied.

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6.3

Performance Standard 6.3: Inventory Control

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6.3.1

Differentiate inventory control systems for various drug classifications.

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6.3.2

Describe the process of return-to-stock.

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6.3.3

Describe the three classes of drug recalls.

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6.3.4

Describe the procedure for removing recalled drugs from the pharmacy.

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6.3.5

Describe standard procedures for reviewing and removing outdated drug products.

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6.3.6

Describe formularies in the pharmacy.

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6.3.7

Describe the legal requirements for destroying controlled substances (DEA Form 41).

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6.4

Performance Standard 6.4: Customer Transactions

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6.4.1

Demonstrate point of sale (POS) transactions for diverse populations.

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6.4.2

Describe patient identifiers necessary to dispense medication.

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6.4.3

Describe required valid forms of identification for drug transactions and signature requirements.

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6.4.4

Describe age limits and purchase limits in dispensing certain pharmaceuticals.

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7

CONTENT STANDARD 7.0: SAFETY

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7.1

Performance Standards 7.1: Patient Safety

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7.1.1

Demonstrate infection control procedures.

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7.1.2

Describe circumstances that warrant a Drug Utilization Review (DUR).

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7.1.3

Describe the roles of the Institute for Safe Medical Practices (ISMP), the Medical Error Reporting Program (MERP), and The Joint Commission (TJC).

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7.2

Performance Standard 7.2: Medication Safety

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7.2.1

Identify sound-alike/look-alike drugs.

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7.2.2

Identify high-alert/high-risk medications.

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7.2.3

Identify other common safety strategies for medications (e.g., cross-contamination, TallMan Lettering).

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7.2.4

Describe the Tech-Check-Tech (TCT) program and its purpose.

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7.2.5

Describe strategies for accurately receiving verbal orders.

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8

CONTENT STANDARD 8.0: TECHNOLOGY AND INFORMATICS

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8.1

Performance Standard 8.1: Pharmaceutical Dispensing

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8.1.1

Describe the role of the Idaho Board of Pharmacy (BOP) requirements for dispensing medications.

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8.1.2

Describe emerging technologies in the pharmacy industry.

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8.1.3

Identify indicators of fraudulent prescriptions.

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8.1.4

Describe reliable drug information resources and their purposes (e.g., Orange Book).

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9

CONTENT STANDARD 9.0: PHARMACOLOGY

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9.1

Performance Standard 9.1: Pharmacokinetics and Pharmacodynamics

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9.1.1

Describe absorption, distribution, metabolism, excretion (ADME), and the related organs.

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9.1.2

Identify pharmacological categories, their functions, and the common medications in each category.

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9.1.3

Identify generic and brand names of common drugs.

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9.1.4

Identify drug interactions/side effects of commonly used medications.

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9.1.5

Describe strengths/dosage and dosage forms.

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9.1.6

Identify routes of administration.

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9.2

Performance Standard 9.2: Over-The-Counter and Alternative Therapies

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9.2.1

Define over-the-counter (OTC) products.

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9.2.2

Identify common over-the-counter (OTC) products.

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9.2.3

Identify common vitamins, minerals, and herbal supplements.

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9.2.4

Identify devices and durable medical equipment (DME).

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Plant and Soil (2025)

1.0

PROFESSIONAL ORGANIZATIONS AND LEADERSHIP

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1.1

Student Leadership in Career Technical Student Organizations (CTSO) and Professional Associations

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1.1.1

Explore the role of professional organizations and/or associations in the Plant and Soil Science industry.

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1.1.2

Define the value, role, and opportunities provided through career technical student organizations.

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1.1.3

Engage in career exploration and leadership development.

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1.2

Supervised Agricultural Experience

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1.2.1

Maintain Supervised Agriculture Experience (SAE) record books.

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1.2.2

Describe the proficiency award areas related to the SAE program area.

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1.2.3

Describe necessary steps to receive higher degrees in FFA.

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2.0

PLANT ANATOMY AND IDENTIFICATION

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2.1

Plant Anatomy

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2.1.1

Describe the primary parts of a plant and their functions.

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2.1.2

Describe the parts of plant cells and their functions.

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2.1.3

Identify the three basic types of tissues found in a plant (i.e., dermal, vascular, ground) and their functions.

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2.2

Plant Identification

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2.2.1

Describe the systems of plant classification.

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2.2.2

Differentiate between plant parts and modifications (e.g., roots, stems, leaves, flowers, fruits, seeds).

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2.2.3

Determine plant identification by using a dichotomous key.

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2.2.4

Identify common Idaho crops.

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3.0

PLANT PROCESSES AND GROWTH AND DEVELOPMENT

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3.1

Plant Processes

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3.1.1

Differentiate among photosynthesis, respiration, transpiration and water/nutrient uptake.

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3.1.2

Describe the process and purpose of photosynthesis, respiration, transpiration and water/nutrient uptake.

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3.1.3

List factors that affect the rate of photosynthesis, respiration, transpiration, and water/nutrient uptake.

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3.2

Plant Growth and Development

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3.2.1

List the stages of plant growth and development (e.g., germination, vegetative growth, reproductive growth).

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3.2.2

Describe environmental conditions affecting the vegetative growth of plants.

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3.2.3

Describe asexual and sexual reproduction in plants.

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3.2.4

Cultivate asexual and sexual reproduction in plants (e.g., grafting, tubers, cuttings, divisions, seeding, hand pollination).

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3.3

Classical Plant Breeding

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3.3.1

Describe methods and strategies of pollination.

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3.3.2

Describe the selective plant breeding process.

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3.3.3

Calculate heritability.

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3.3.4

Interpret plant breeding data.

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4.0

SOIL AND WATER

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4.1

Introduction to Soils

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4.1.1

Describe the function of soil as it relates to plant growth, development, and maintenance.

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4.1.2

Describe the factors that affect soil formation (e.g., climate, parent material, organisms, topography, time).

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4.1.3

Classify physical properties of soil (e.g., texture, structure, color, profile).

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4.1.4

Describe characteristics of the six types of soil structure (i.e., granular, blocky, platy, prismatic, columnar, massive).

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4.1.5

Determine soil texture from a sample.

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4.1.6

Determine how pH affects the soil.

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4.1.7

Identify methods of amending soil pH.

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4.1.8

Compare biotic and abiotic components of soil (e.g., organic matter, mineral matter, air space, water space).

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4.2

Soil Moisture Management

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4.2.1

Describe water movement through different soil textures.

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4.2.2

Define key soil moisture terms (e.g., volumetric water content, water potential, water holding capacity, field capacity).

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4.2.3

Identify methods of measuring soil moisture.

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4.3

Irrigation Management

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4.3.1

Identify the need for irrigation, including water holding capacity and soil moisture.

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4.3.2

Describe methods of irrigation (e.g., sources, delivery, equipment).

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4.3.3

Select irrigation methods for optimum production goals (e.g., equipment, crops, resource availability, economics).

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4.3.4

Describe Idaho’s water law based on the appropriation doctrine and its significance in current state agriculture.

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4.4

Soil Health

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4.4.1

Identify characteristics of soil health (e.g., high organic matter, good soil structure, balanced pH, high biological activity, adequate nutrition).

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4.4.2

Describe methods for improving soil health (e.g., cover crops, reduced tillage, multiple species, strip till, compost).

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4.4.3

Describe the limitations associated with soil health practices (e.g., economics, manpower, sustainability, time, environment).

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5.0

PLANT NUTRITION

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5.1

Sources and Roles of Plant Nutrients

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5.1.1

Identify primary nutrients, secondary nutrients, and micronutrients.

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5.1.2

Differentiate the roles and functions of primary nutrients, secondary nutrients, and micronutrients in the plant.

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5.1.3

Identify the primary sources (i.e., plant available, nutrient form) of N-P-K-S.

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5.1.4

Describe nutrient uptake patterns (e.g. diffusion, interception, mass flow).

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5.1.5

Identify movement and losses of nutrients from agroecosystems.

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5.2

Plant Nutrient Deficiencies

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5.2.1

Identify common nutrient deficiencies in crops.

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5.2.2

Describe the common causes of nutrient deficiencies in crops.

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5.2.3

Diagnose nutrient deficiencies and common problems caused by biological pests.

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5.3

Soil and Plant Nutrients

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5.3.1

Demonstrate soil sampling techniques.

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5.3.2

Interpret Soil Analysis.

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5.3.3

Calculate nutrient removal rate by crop.

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5.3.4

Calculate fertilizer application and cost, based on soil analysis.

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6.0

INTEGRATED PEST MANAGEMENT

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6.1

Concepts and Principles of Integrated Pest Management

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6.1.1

Describe methods of integrated pest management (e.g., cultural, biological, mechanical, chemical).

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6.1.2

Identify elements of the disease triangle.

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6.1.3

Analyze economic thresholds of crop damage caused by disease, insects, and weeds.

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6.1.4

Describe the limitations associated with integrated pest management methods (e.g. resistance management, beneficial insects, eradication vs. control).

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6.2

Pest Identification

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6.2.1

Identify common Idaho weeds, insects, and diseases.

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6.2.2

Describe competition and economic losses caused by pests.

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7.0

EMERGING TECHNOLOGIES

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7.1

Advancements in Plant and Soil Technology

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7.1.1

Describe the improvements and limitations of genetic engineering.

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7.1.2

Describe the tools and techniques used for genetic modification (e.g., CRISPR, GMO, Roundup Ready, Liberty Link, Dicamba).

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7.1.3

Describe current industry automation and precision agriculture technologies.

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7.1.4

Describe advancements in fertilizers, chemical, and biologicals and their impacts on Good Agricultural Practices (GAP) and sustainability.

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8.0

CROP PRODUCTION OPERATIONS

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8.1

Crop Production

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8.1.1

Describe procedures in the production, harvesting, handling, processing, and storing of Idaho crops and crop products.

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8.1.2

Interpret general maturity and harvest-time guidelines for specific local plant products.

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8.1.3

Describe common marketing methods and shipping characteristics for Idaho crops.

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8.2

Operational Safety

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8.2.1

Describe personal protection equipment requirements.

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8.2.2

Differentiate between safe and unsafe work practices.

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8.2.3

Interpret chemical label directions and information on Safety Data Sheets (SDS).

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8.2.4

Describe safety hazards associated with crop production equipment and related safety practices (e.g., lockout/tagout, emergency response, safety plan).

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Precision Machining (2015): Grades 10-12

1

FUNDAMENTAL MACHINING SKILLS

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1.1

Comply with Safe and Efficient Work Practices

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1.1.1

Describe general shop safety rules and procedures (i.e., safety test).

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1.1.10

Identify the location of the posted evacuation routes.

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1.1.11

Identify and wear appropriate clothing for lab/shop activities.

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1.1.12

Secure hair and jewelry for lab/shop activities.

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1.1.13

Demonstrate knowledge of the safety aspects of high voltage circuits.

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1.1.14

Locate and interpret safety data sheets (SDS).

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1.1.15

Perform housekeeping duties.

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1.1.16

Follow verbal instructions to complete work assignments.

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1.1.17

Follow written instructions to complete work assignments.

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1.1.18

Demonstrate knowledge of safety by completing a written safety test.

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1.1.2

Describe OSHA in workplace safety.

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1.1.3

Comply with the required use of safety glasses, ear protection, gloves, and shoes during lab/shop activities (i.e., personal protection equipment – PPE).

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1.1.4

Operate lab equipment according to safety guidelines.

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1.1.5

Identify and use proper lifting procedures and proper use of support equipment (i.e. rigging, chains, straps, cables).

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1.1.6

Utilize proper ventilation procedures for working within the lab/shop area.

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1.1.7

Identify marked safety areas.

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1.1.8

Identify the location and the types of fire extinguishers and other fire safety equipment; demonstrate knowledge of the procedures for using fire extinguishers and other fire safety equipment.

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1.1.9

Identify the location and use of eye wash stations.

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1.2

Maintain Immediate Work Area

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1.2.1

Demonstrate proper shop safety rules and practices.

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1.2.2

Properly dispose of scrap metal chips, shavings, oil, and coolant.

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1.2.3

List shop operating rules and practices.

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1.2.4

Demonstrate procedures to clean and maintain work areas affected by operations of work and shop areas.

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1.2.5

Demonstrate safe working practices.

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1.3

Perform Job-Related Mathematical Calculations

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1.3.1

Accurately perform job related decimal and fraction calculations.

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1.3.2

Solve job-related problems using basic geometry.

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1.3.3

Accurately measure a work piece and compare measurements with blueprint specifications.

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1.3.4

Calculate the amount of material to be removed to obtain correct limits for secondary operations.

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1.3.5

Solve job-related problems using mathematical handbooks, charts, and tables.

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1.3.6

Convert measurements from English to metric and from metric to English units.

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1.3.7

Calculate machine speeds and feeds using appropriate formulas.

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1.4

Read, Interpret, and Sketch Blueprints

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1.4.1

Interpret line types.

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1.4.2

Read and interpret title blocks.

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1.4.3

Read and interpret change orders on working and assembly prints.

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1.4.4

Read and interpret nomenclature.

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1.4.5

Make shop sketches.

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1.4.6

Read and interpret blueprints, including geometric dimensioning and tolerancing.

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1.4.7

Determine and interpret reference information used in performing machining work.

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1.5

Demonstrate Proficiency in Machine Planning

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1.5.1

Identify proper order of operations.

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1.5.2

Identify proper machines.

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1.5.3

Select proper work holding/fixturing.

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1.5.4

Select proper tooling.

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1.6

Perform Measuring Operations

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1.6.1

Read and measure with steel rules and calipers.

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1.6.2

Read and measure with micrometers.

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1.6.3

Read and measure with Vernier tools.

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1.6.4

Read and measure with dial indicators.

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1.6.5

Measure using a surface plate.

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1.6.6

Read and interpret surface finish.

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1.7

Perform Maintenance on Machines and Tools

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1.7.1

Inspect work areas to assure a safe working environment.

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1.7.2

Lubricate equipment parts.

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1.7.3

Clean and store hand tools, cutters, fixtures, jigs, and attachments.

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1.7.4

Inspect and repair hand tools.

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1.7.5

Inspect drive pulleys or belts.

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1.7.6

Select lubricants for machining operations.

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1.7.7

Inspect equipment for safe operational conditions.

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1.7.8

Store grinding wheels and precision tools.

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2

PERFORM BENCH WORK SKILLS

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2.1

Identify Proper Hand Tools, Usage, and Applications

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2.1.1

Use proper hammer types.

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2.1.2

Use proper punches, stamps, chisels.

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2.1.3

Use proper assembly tools.

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2.2

Cut Materials by Using Hand Hacksaws

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2.2.1

Explain the safety precautions/procedures for use of a hand hacksaw.

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2.2.2

Determine teeth per inch on various hacksaw blades.

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2.2.3

Describe the applications for saw blades with different ratios of tooth pitch.

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2.2.4

Demonstrate the correct method of sawing materials with a hand hacksaw.

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2.3

Cut Threads Using Hand Taps and Dies

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2.3.1

Explain safety precautions/procedures for threading with taps and dies.

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2.3.2

Identify and explain the use of the three taps used for threading a blind hole.

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2.3.3

Select cutting fluids.

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2.3.4

Describe the procedure for cutting internal and external threads with a tap or die.

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2.3.5

Explain the correct procedure to align a tap with the hole.

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2.4

Ream Holes Using Hand Reamers

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2.4.1

Demonstrate the proper method of hand reaming holes using both adjustable and non-adjustable reamers.

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2.4.2

Explain the types of lubricants and their applications to reaming.

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2.4.3

Explain the correct drill sizes as they relate to the various sizes of reamers.

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2.5

Remove Damaged Screw and Other Hardware

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2.5.1

Explain the safety precautions/procedures for using easy outs and tap extractors.

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2.5.2

Explain the purpose of easy outs and tap extractors.

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2.5.3

Determine the correct drill sizes used with various easy outs.

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2.5.4

Determine the correct tap extractor for various taps.

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2.5.5

Remove damaged screws.

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2.6

Set Up and Use Arbor Press Broaches

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2.6.1

Determine proper broach size.

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2.6.2

Explain why broaches have to shimmed.

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2.6.3

Explain why lubricant is required.

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2.6.4

Cut splines and keyways utilizing broaches, bushings, shims and arbor presses.

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2.7

Deburr Work Pieces

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2.7.1

Select proper deburring tool.

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2.7.2

Demonstrate how to properly hold deburring tool and machinist scrapers.

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2.7.3

Demonstrate how to sharpen machinist scrapers.

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2.7.4

Deburr work pieces to required tolerances.

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3

SET UP AND OPERATE POWER SAWS

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3.1

Comply with Safe and Efficient Work Practices

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3.1.1

Explain what could be the possible injuries resulting from improper safety precautions.

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3.1.2

Identify hazardous components of saws.

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3.1.3

Demonstrate knowledge of safety by completing a written safety test.

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3.2

Remove and Replace Saw Blades

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3.2.1

Explain why the teeth of the blade must point in the correct direction for each type of machine.

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3.2.2

Explain why the blades of reciprocating saws must be elevated a certain distance above the work piece before starting the machine.

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3.2.3

Describe the procedures for replacing saw blades.

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3.2.4

Replace blades in hand and reciprocating saws.

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3.3

Select Appropriate Blades to Perform Given Sawing Operations

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3.3.1

Explain how the width of the blade and radius desired in contour cutting have a direct effect on each other.

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3.3.2

Explain how the number of teeth per inch and the thickness of the work piece affect each other.

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3.3.3

Describe a bi-metal saw blade for a reciprocating type machine.

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3.4

Select and Set Speeds for Sawing Operations

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3.4.1

Select the correct cutting speed for specific material.

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3.4.2

Explain how coolant can affect speeds and feeds.

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3.5

Measure and Cut Off Materials using Power Saws

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3.5.1

Explain the safety precautions/procedures before operating power saws.

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3.5.2

Determine the proper amount of material that must be left on a work piece for machining.

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3.5.3

Describe procedure and cut material to layout or scribed line.

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3.6

Cut and Weld Band Saw Blades

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3.6.1

Perform proper saw blade welding operation.

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3.6.2

Describe the procedures for measuring and cutting saw blades to length.

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3.6.3

Explain the reasons for annealing the saw blade after the welding operation.

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3.6.4

Describe the procedures for grinding a saw blade before installation.

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3.6.5

Describe the procedure for selecting the proper guides.

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3.7

Set Up and Operate Saws for Angular Cutting

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3.7.1

Explain the reasons for cutting as close to the layout lines as possible.

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3.7.2

Explain the reason for cutting angles on a band saw as opposed to using other machines.

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3.7.3

Set up a saw for angular cutting.

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3.7.4

Perform an angular cut on a work piece.

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4

SET UP AND OPERATE PEDESTAL GRINDERS

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4.1

Comply with Safe and Efficient Work Practices

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4.1.1

Demonstrate the operation of pedestal grinders’ safety devices.

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4.1.2

Demonstrate knowledge of safety by completing a written safety test.

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4.2

Identify Parts of the Pedestal Grinder and Know Their Function

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4.2.1

Identify types of pedestal grinders.

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4.2.2

Identify major parts and their functions.

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4.3

Select Appropriate Grinding Types

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4.3.1

Understanding and selecting proper wheel type.

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4.4

Mount Grinding Wheels

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4.4.1

Explain how to determine if a wheel is cracked before mounting.

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4.4.2

Explain the importance of cleanliness when mounting wheel.

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4.4.3

Explain the importance of the blotters on the wheel.

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4.4.4

Explain the reasons for the manufacturer printing the operating speed on grinding wheels.

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4.4.5

Explain the safety precautions in regard to the diameter of the flanges in relationship to the diameter of the wheel.

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4.4.6

Explain procedure to determine how tight the wheel flanges should be.

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4.4.7

Dress wheel and adjust wheel guard and tool rest.

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4.5

Set Up Tool Rests

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4.5.1

Explain the purpose of the tool rest.

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4.5.2

Demonstrate the proper procedure required for adjusting tool rest.

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4.6

Dress Grinding Wheel

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4.6.1

Identify the different types of wheel dressers.

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4.6.2

Demonstrate the procedure for dressing and truing a grinding wheel.

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5

HAND-SHARPEN CUTTING TOOLS

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5.1

Comply with Safe and Efficient Work Practices

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5.1.1

Demonstrate knowledge of safety by completing a written safety test.

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5.2

Grind High Speed Tool Bits

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5.2.1

Understand selection of the proper grinding wheel.

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5.2.2

Identify and properly grind the appropriate clearances, i.e. rake, relief, and radius.

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5.3

Grind Brazed Carbide Tool Bits

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5.3.1

Understand selection of the proper grinding wheel.

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5.3.2

Identify and properly grind the appropriate clearances, i.e. rake, relief, and radius.

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5.4

Grind Drill Bits

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5.4.1

Identify the parts of the drill bit.

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5.4.2

Describe the amount of lip clearance a drill must have to perform correctly.

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5.4.3

Explain why a drill bit must have the same lip angle and length.

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5.4.4

Discuss why different drill point angles are ground for different materials.

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5.4.5

Describe and demonstrate the procedures for hand sharpening a drill bit.

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5.4.6

Describe the procedure for correcting a thick web on a drill bit.

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6

SET UP AND OPERATE LATHES

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6.1

Comply with Safe and Efficient Work Practices

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6.1.1

Explain the need for safety glasses.

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6.1.2

Explain the hazards of chip handling.

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6.1.3

Explain the set up hazards.

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6.1.4

Explain the chuck removal and installation hazards.

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6.1.5

Explain the hazards of work piece burrs.

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6.1.6

Explain the proper housekeeping and tool hazards.

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6.1.7

Demonstrate the knowledge of safety by completing a written safety test.

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6.10

Drill with Lathes

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6.10.1

Describe the procedures for drilling on a lathe.

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6.10.2

Calculate speeds for drilling operations.

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6.10.3

Select the correct cutting fluids for drilling operations.

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6.10.4

Drill a hole in a work piece.

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6.11

Countersink Holes with Lathes

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6.11.1

Describe the procedures for countersinking holes on a lathe.

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6.11.2

Calculate speeds for countersinking operations.

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6.11.3

Select the correct cutting fluid for countersinking operations.

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6.11.4

Countersink a hole in a work piece.

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6.11.5

Explain the use of appropriate inspection gages.

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6.12

Ream Holes with Lathes

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6.12.1

Describe the procedures for reaming a hole on a lathe.

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6.12.2

Calculate speeds for reaming a hole.

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6.12.3

Select the correct cutting fluid for reaming operations.

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6.12.4

Ream a hole in a work piece.

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6.13

Tap Threads with Lathes

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6.13.1

Select the proper tap for the operation.

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6.13.2

Determine tap drill size using the charts and formulas.

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6.13.3

Describe the procedures for tapping threads with a lathe.

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6.13.4

Calculate speeds for tapping operations.

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6.13.5

Select the correct cutting fluid for tapping operations.

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6.13.6

Tap a hole in a work piece.

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6.13.7

Explain the use of appropriate inspection gages.

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6.14

Counter Bore Holes with Lathes

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6.14.1

Describe the procedures for counter boring on a lathe.

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6.14.2

Calculate speeds for counter boring operations.

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6.14.3

Select the correct cutting fluid for counter boring operations.

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6.14.4

Counter bore a hole in a work piece.

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6.14.5

Explain the use of appropriate inspection gages.

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6.15

Bore Holes with Lathes

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6.15.1

Describe the procedures for boring holes.

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6.15.2

Select the correct tool and tool holder for boring holes.

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6.15.3

Calculate speeds and feeds for boring operations on lathes.

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6.15.4

Select the correct cutting fluids for boring.

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6.15.5

Bore a hole in a work piece.

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6.16

Knurl Parts with Lathes

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6.16.1

Describe the procedures for knurling.

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6.16.2

Select the correct tool and tool holder for knurling.

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6.16.3

Calculate speeds and feeds for knurling.

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6.16.4

Select the correct cutting fluids for knurling.

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6.16.5

Knurl a work piece.

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6.16.6

Explain the use of inspection gages.

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6.17

Cut External Threads with Lathes

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6.17.1

Describe the procedures for cutting external threads.

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6.17.10

Explain the use of inspection gages.

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6.17.2

Explain the formulas used in the three wire system for measuring external threads.

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6.17.3

Select appropriate speeds for cutting external threads.

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6.17.4

Select the correct cutting fluid for threading operations.

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6.17.5

Calculate thread depth.

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6.17.6

Calculate total in feed of compound.

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6.17.7

Determine depth per pass.

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6.17.8

Determine compound off-set angle (right or left hand threads).

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6.17.9

Cut external threads on a work piece.

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6.18

Chase Threads with Lathes

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6.18.1

Describe the procedures for chasing threads.

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6.18.2

Select appropriate speeds for chasing external threads.

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6.18.3

Select the correct cutting fluid for threading operations.

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6.18.4

Determine depth per pass.

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6.18.5

Determine compound off-set angle (right or left hand threads).

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6.18.6

Chase threads on a work piece.

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6.19

Cut Internal Threads with Lathes

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6.19.1

Describe the procedures for cutting internal threads.

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6.19.2

Explain the use of appropriate inspection gages.

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6.19.3

Select the appropriate speeds for cutting internal threads.

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6.19.4

Select the correct cutting fluid for threading operations.

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6.19.5

Calculate thread depth.

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6.19.6

Calculate total in feed of compound.

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6.19.7

Determine depth per pass.

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6.19.8

Determine compound off-set angle (right or left hand threads).

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6.19.9

Cut external threads on a work piece.

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6.2

Identify the Parts of the Lathe

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6.2.1

Explain the major parts of the lathe and their functions.

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6.20

Set Up and Perform Taper Turning with Taper Attachments

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6.20.1

Explain the use of taper attachments.

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6.20.2

Describe the procedures for cutting external tapers.

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6.20.3

Calculate speeds and feeds for external tapering operations.

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6.20.4

Explain how to inspect a taper.

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6.20.5

Select the correct cutting fluids for external tapering operations.

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6.20.6

Turn an external taper on a work piece.

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6.20.7

Explain the use of appropriate inspection gages.

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6.21

Set Up and Perform Taper Turning with Compound Rest

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6.21.1

Explain the procedure for cutting a taper utilizing the compound rest.

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6.21.2

Calculate speed for taper turning.

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6.21.3

Explain how to inspect a taper.

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6.21.4

Select the correct cutting fluids for taper turning operations.

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6.21.5

Turn a taper on a work piece.

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6.21.6

Explain the use of appropriate inspection gages.

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6.22

Perform Contour, Angular, or Radius Cuts with Lathes

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6.22.1

Describe the procedures for angular concave or contour cuts with lathes.

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6.22.2

Explain the proper use of radius gages.

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6.22.3

Calculate speeds for free hand forming operations.

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6.22.4

Describe the procedures for free hand forming concave and convex radii.

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6.22.5

Select the correct cutting fluids.

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6.22.6

Cut contour, concave and angular surfaces on a work piece.

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6.22.7

Explain the use of appropriate inspection gages.

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6.23

Set Up and Use Follower and Steady-Rests

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6.23.1

Describe the use of follower rests and steady-rests.

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6.23.2

Install steady rest or follower rest and adjust to part.

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6.23.3

Turn work to size with proper follow and steady rest setup.

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6.23.4

Face and center drill part using steady-rest.

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6.23.5

Explain the use of appropriate inspection gages.

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6.24

Set Up Face Plates and Lathe Dogs

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6.24.1

Describe the procedure to install work using a face plate and lathe dog.

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6.24.2

Describe the use of the face plate and the importance of counter-balancing the work piece.

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6.24.3

Describe the procedure for clamping and aligning part to face plate.

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6.3

Set up an Engine Lathe

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6.3.1

Explain the relevant safety precautions/procedures for mounting/removing chucks on lathes.

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6.3.2

Explain how to operate a lathe.

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6.3.3

Demonstrate the correct selection, installation, and use of work holding devices.

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6.4

Secure Tools, Tool Holders, and Fixtures or Attachments

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6.4.

Describe the mounting of tool bits.

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6.4.1

Describe the proper selection of tool holding devices.

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6.4.2

Describe the use of tool holders, fixtures and attachments.

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6.5

Select and Set Feeds and Speeds

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6.5.1

Locate, speed and feed chart on each machine.

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6.5.2

List spindle speed formula and calculate appropriate RPM.

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6.5.3

Demonstrate correct speed and feed application.

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6.6

Set Up Lathes and Face Work Pieces Held in Chucks

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6.6.1

Describe the uses of carbide, high speed, and cutting tools as applied to facing operations.

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6.6.2

Calculate cutting speeds and feeds for facing operations.

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6.6.3

Describe the procedures for facing.

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6.6.4

Select the correct cutting fluids for facing.

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6.6.5

Face a work piece to specifications.

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6.7

Rough-Cut and Finish-Cut with Lathes

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6.7.1

Calculate the correct speeds and feeds for the appropriate operation.

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6.7.2

Explain tool position and tool geometry (angles).

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6.7.3

Define and make trial cuts.

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6.7.4

Using appropriate measuring tools, measure work piece.

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6.7.5

Perform required rough and finish cuts to specifications.

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6.8

Perform Lathe Deburring Operations

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6.8.1

Identify and demonstrate proper selection and use of deburring tools.

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6.8.2

Calculate the correct speeds for deburring operation.

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6.8.3

Explain grit size of abrasive clothes.

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6.8.4

File, polish and deburr a work piece.

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6.8.5

Explain the use of appropriate inspection gages.

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6.9

Align Lathe Centers Using Accurate Methods

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6.9.1

Describe the geometry of alignment of centers.

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6.9.2

Align centers using the point to point method.

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6.9.3

Align centers using a precision ground centered shaft.

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6.9.4

Align centers using the cut and measuring method.

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7

SET UP AND OPERATE MILLING MACHINES

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7.1

Comply with Safe and Efficient Work Practices

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7.1.1

Describe general shop safety rules and procedures (i.e. safety test).

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7.1.10

Identify the location of the posted evacuation routes.

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7.1.11

Identify and wear appropriate clothing for lab/shop activities.

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7.1.12

Secure hair and jewelry for lab/shop activities.

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7.1.13

Demonstrate knowledge of the safety aspects of high voltage circuits.

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7.1.14

Locate and interpret safety data sheets (SDS).

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7.1.15

Perform housekeeping duties.

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7.1.16

Follow verbal instructions to complete work assignments.

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7.1.17

Follow written instructions to complete work assignments.

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7.1.18

Demonstrate knowledge of safety by completing a written safety test.

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7.1.2

Describe OSHA in workplace safety.

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7.1.3

Comply with the required use of safety glasses, ear protection, gloves, and shoes during lab/shop activities (i.e., personal protection equipment (PPE)

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7.1.4

Operate lab equipment according to safety guidelines.

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7.1.5

Identify and use proper lifting procedures and proper use of support equipment (.e.e rigging, chains, straps, cables).

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7.1.6

Utilize proper ventilation procedures for working within the lab/shop area.

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7.1.7

Identify marked safety areas.

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7.1.8

Identify the location and the types of fire extinguishers and other fire safety equipment; demonstrate knowledge of the procedures for using fire extinguishers and other fire safety equipment.

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7.1.9

Identify the location and use of eye wash stations.

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7.10

Perform Reaming Operations

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7.10.1

Explain the uses of centerdrills, drills, and reamers.

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7.10.2

Calculate proper speeds and feeds for centerdrilling, drilling, and reaming operations.

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7.10.3

Describe the procedures for centerdrilling, drilling, and reaming on a milling machine.

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7.10.4

Identify the correct cutting fluids for centerdrilling, drilling and reaming.

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7.10.5

Determine the proper drill size for reaming.

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7.10.6

Ream a hole in a work piece holding required tolerances.

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7.11

Cut External Keyways

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7.11.1

Calculating proper speeds, feeds, and depth of cut when milling keyseats.

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7.11.2

Describe the procedures for setting up and milling keyseats.

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7.11.3

Identify the correct cutting fluids for milling keyseats.

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7.11.4

Determine keyway depth.

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7.11.5

End mill a keyseat in a work piece holding required tolerances.

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7.12

Bore Holes with Milling Machines

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7.12.1

Explain the procedures for accurately adjusting a boring head.

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7.12.2

Calculate speeds and feeds for boring operations.

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7.12.3

Describe the procedures for setting up and completing boring operations.

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7.12.4

Identify the correct cutting fluids for boring and counterboring.

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7.12.5

Bore a hole in a work piece using a boring head on a milling machine to required tolerances.

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7.13

Perform Form Milling

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7.13.

Form mill a work piece to required tolerances.

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7.13.1

Define the terms concave and convex as they pertain to milling cutters.

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7.13.2

Calculate speeds, feeds, and depth of cut for milling cutter.

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7.13.3

Describe the procedures for form milling.

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7.13.4

Identify the correct cutting fluids.

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7.14

Perform Indexing Operations Using a Dividing Head

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7.14.1

Explain the calculations for the indexing head when performing differential indexing.

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7.14.2

Explain the proper technique for assembling gears in gear train.

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7.14.3

Define simple gearing and compound gearing.

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7.15

Set Up and Operate Rotary Tables

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7.15.1

Describe set up and clamping procedures for a rotary table.

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7.15.2

List the applications for a rotary table.

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7.15.3

Explain the procedures for avoiding backlash of rotary table and milling machine screws.

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7.15.4

Calculate the correct speeds for machining outside radius.

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7.15.5

Describe the procedure for milling outside radius using a rotary table.

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7.15.6

Identify the correct cutting fluids.

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7.15.7

Describe the procedures for centering spindle with rotary table.

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7.16

Perform Cutting-Off Operation

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7.16.1

Explain how to calculate depths, speeds and feeds for slitting saws.

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7.16.2

Explain how to set up work pieces with kickers to cut precision lengths.

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7.16.3

Cut work pieces to precision lengths.

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7.16.4

Slot various shapes of work pieces.

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7.17

Set Up and Perform Slab Mill Operations

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7.17.1

Explain the importance of maintaining a clean milling machine.

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7.17.2

Describe procedures for mounting cutter and arbor in the milling machine.

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7.17.3

Explain why the cutter should always be mounted on the arbor as close to the column of the milling machine as possible.

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7.17.4

Describe the procedures for slab milling operations.

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7.17.5

Identify the correct cutting fluid.

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7.17.6

Explain the purpose of the applications for using climb milling and conventional milling.

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7.18

Use an Edge Finder and Wiggler

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7.18.1

Explain the correct care and use of an edge finder or wiggler.

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7.18.2

Describe the procedures for touching off with an edge finder and a wiggler.

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7.18.3

Locate the center of a work piece after locating it with a wiggler or edge finder.

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7.19

Position a Table

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7.19.1

Describe the procedures for accurate table positioning.

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7.19.2

Calculate the amount of table movement for each position.

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7.19.3

Describe the procedures for keeping backlash out of lead screws.

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7.19.4

Calculate the correct cutting speed and feed.

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7.19.5

Describe the procedures for drilling equally spaced holes.

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7.19.6

Drill equally spaced holes in a work piece.

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7.2

Identify the Parts of the Horizontal and Vertical Milling Machines and Know Their Functions

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7.2.1

Describe the function of major parts.

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7.20

Set Up and Use a Sine Bar

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7.20.

Set up and seat a work piece in a vise.

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7.20.1

Describe the care and use of parallels.

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7.20.2

Describe the procedures for seating a part in a milling vise.

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7.3

Lubricate Milling Machines

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7.3.1

Explain the safety precautions/procedures for cleaning, lubricating and inspecting the milling machine.

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7.3.2

Explain the reasons for performing routine cleaning, inspection, and lubrication of milling machines.

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7.3.3

Determine the proper lubricants to be used for milling machines.

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7.3.4

Explain the meaning of the terms (a) climb; (b) conventional milling.

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7.3.5

Describe the procedures for cleaning, lubricating and inspecting the milling machine.

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7.3.6

Lubricate a milling machine.

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7.4

True Up the Head and Align Milling Machine Fixtures

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7.4.1

Explain the safety precautions/procedures in alignment of heads.

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7.4.2

Explain the operation of a swivel head on a mill.

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7.4.3

Explain the use of dial indicator for aligning swivel heads.

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7.4.4

Align a vise on a milling table.

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7.4.5

Align a head of a milling machine.

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7.5

Select and Set Feeds and Speeds for Milling Work

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7.5.1

List the correct cutting speed and feed for various materials.

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7.5.2

Set correct feeds and speeds on a milling machine for various materials.

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7.6

Square Up Work Pieces with a Table Vise

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7.6.

Identify the correct cutting fluids for milling.

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7.6.1

Calculate the correct speeds and feed for various cutters.

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7.6.2

Describe the procedures for setting-up and machining a work piece parallel and square.

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7.7

Perform End Milling

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7.7.

End mill a flat surface.

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7.7.1

Calculate proper speeds, feeds and depth of cut with end milling.

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7.7.2

Describe the procedures for setting up and end milling a flat surface.

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7.7.3

Identify the correct cutting fluids for milling.

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7.8

Perform Fly-Cutting Operations

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7.8.1

Define surface roughness, waviness, lay and identify their symbols.

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7.8.2

Explain the purpose of fly-cutters.

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7.8.3

Calculate speeds, feeds, and determine depth of cut for fly-cutting surfaces.

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7.8.4

Describe the procedures for fly-cutting surfaces.

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7.8.5

Fly-cut a work piece surface to required tolerances.

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7.9

Drill Holes with a Milling Machine

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7.9.1

Describe the procedures for using milling machine dials for accurate table positioning.

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7.9.2

Calculate the amount of table movement for each position.

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7.9.3

Describe the procedures for compensating for backlash out the lead screws.

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7.9.4

Calculate the correct speed and feed.

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7.9.5

Drill holes in a work piece to specified tolerances using a milling machine.

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8

SET UP AND OPERATE DRILL PRESSES

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8.1

Comply with Safe and Efficient Work Practices

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8.1.1

Demonstrate knowledge of safety by completing a written safety test.

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8.2

Explain the Different Types of Drill Presses

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8.2.1

Identify the parts of the drill press.

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8.2.2

Demonstrate the procedure for adjusting the table height.

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8.2.3

Calculate the RPM and feed for various size drills and materials.

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8.2.4

Demonstrate the selection of the correct RPM settings and feed settings.

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8.2.5

Explain the use of the drill chuck and Morse tapered spindle.

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8.2.6

Explain the use of drill press work holding devices.

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8.3

Center Drill, Drill, and Ream a Hole in a Work Piece

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8.3.1

Describe the procedures for center drilling and drilling holes.

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8.3.2

Describe the procedures for reaming holes.

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8.3.3

Select the proper cutting fluids for drill press.

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8.3.4

Center drill, drill, and ream a hole in a work piece to required tolerance.

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8.4

Counter Bore, Spot Face, and Countersink a Hole in a Work Piece

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8.4.1

Explain the purpose of counter boring, spot facing, and countersinking a hole.

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8.4.2

Describe the procedures for counter boring, counter sinking and spot facing holes.

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8.4.3

Select the correct cutting fluids for counter boring, counter sinking, and spot facing.

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8.4.4

Counter bore, spot face, and counter sink a hole in a work piece to required tolerance.

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8.5

Hand Tap a Hole in Work Piece

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8.5.1

Describe the procedures for hand tapping a hole with a drill press to assure perpendicularity.

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8.6

Power Tap a Hole in Work Piece

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8.6.1

Distinguish between power and hand taps.

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8.6.2

Describe the procedures for machine tapping holes.

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8.6.3

Select the proper accessory to perform a power tapping procedure

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8.6.4

Select the correct cutting fluids for power tapping

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8.6.5

Power tap a hole in a work piece to required tolerance.

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8.7

Use Appropriate Inspection Gages

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8.7.1

Explain the use of appropriate inspection gages.

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Precision Machining (2026)

1.0

PROFESSIONAL ORGANIZATIONS AND LEADERSHIP

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1.1

Student Leadership in Career Technical Student Organizations (CTSO) and Professional Associations

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1.1.1

Explore the role of professional organizations and/or associations in the Precision Machining Industry.

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1.1.2

Define the values, roles, and opportunities provided through career technical student organizations.

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1.1.3

Engage in career exploration and leadership development.

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1.2

Career Exploration

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1.2.1

Describe mindsets and traits that are most important for career success in the precision machining industry (e.g., attention to detail, troubleshooting).

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1.2.2

Identify local and national career opportunities in precision machining.

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1.2.3

Describe education and certification or training requirements related to career pathways in the precision machining industry.

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10.0

CNC (COMPUTER NUMERICAL CONTROL) INTRODUCTION

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10.1

Machines, Components, and Control Functions Orientation

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10.1.1

Describe machine orientation and functions of CNC machines.

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10.1.2

Describe CNC machine tools and components.

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10.1.3

Describe control functions (e.g., tool offsets, part offsets).

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10.2

Operations and Processes

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10.2.1

Describe precautions for CNC machine and tool use safety (e.g., compressed air, coolant management).

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10.2.2

Describe the procedures for machine startup.

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10.2.3

Describe the procedures for loading and unloading parts.

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10.2.4

Describe the procedures used to run a simple program using G-code.

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10.2.5

Describe the procedures for conducting in-process inspection.

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2.0

FUNDAMENTAL MACHINING SKILLS

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2.1

Safety

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2.1.1

Complete a safety test on general shop safety rules and procedures.

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2.1.10

Describe general electrical safety.

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2.1.11

Describe lockout/tagout (LOTO) procedures and rationale.

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2.1.12

Identify the location of safety data sheets (SDS), describing the information they contain.

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2.1.13

Maintain clean and orderly work areas.

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2.1.14

Dispose of scrap metal chips, shavings, oil, and coolant.

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2.1.2

Describe the role of the Occupational Safety and Health Administration (OSHA) in regard to workplace safety and incidents.

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2.1.3

Describe requirements for personal protection equipment (PPE), to include safety glasses, ear protection, gloves, and clothing in the workplace.

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2.1.4

Describe safety guidelines for using any machining tool or piece of equipment.

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2.1.5

Identify marked safety areas, related signage and their meanings.

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2.1.6

Identify the location and the types of fire extinguishers and other fire safety equipment.

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2.1.7

Describe procedures for using fire extinguishers and other fire safety equipment.

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2.1.8

Identify the location of and the procedures for using eye-wash stations.

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2.1.9

Describe the requirements for and location of the posted evacuation routes.

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2.2

Blueprint Reading

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2.2.1

Interpret line types, title blocks, orthographic projections, and revision control.

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2.2.2

Sketch a part.

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2.2.3

Interpret blueprints, including geometric dimensioning and tolerancing (i.e., GD&T basics).

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2.3

Planning

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2.3.1

Access reference information used in performing machining work.

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2.3.2

Describe the significance of following an order of operations.

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2.3.3

Select machines and tooling, based on work orders.

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2.4

Machine and Tool Maintenance

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2.4.1

Lubricate equipment parts, as needed.

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2.4.2

Clean and store hand tools, cutters, fixtures, jigs, and attachments.

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2.4.3

Inspect hand tools for defects, verifying safe use.

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2.4.4

Inspect equipment for safe operational conditions.

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3.0

BENCHWORK SKILLS

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3.1

Hand Tools

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3.1.1

Describe safety precautions and procedures for using tools.

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3.1.10

Ream holes, using adjustable and non-adjustable reamers.

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3.1.11

Describe drill sizes as they relate to the various sizes of reamers.

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3.1.12

Describe the purpose of easy outs and tap extractors.

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3.1.13

Remove damaged screws.

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3.1.14

Describe procedures for cutting splines and keyways, using broaches, bushings, shims and arbor presses.

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3.1.15

Press bushings, pins, and bearings, using an arbor press.

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3.1.16

Select deburring tool by operation.

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3.1.17

Deburr workpieces to required tolerances.

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3.1.2

Select hammer types by operation.

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3.1.3

Select punches, stamps, and chisels, by operation.

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3.1.4

Select assembly tools (e.g., allen wrenches, screwdrivers, wrenches) for assembly operations.

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3.1.5

Describe the applications for saw blades with different ratios of tooth pitch.

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3.1.6

Saw materials by hand with a hacksaw.

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3.1.7

Describe the use of the three taps used for threading a blind hole.

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3.1.8

Cut internal and external threads with a tap or die.

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3.1.9

Describe the use of helicoil and thread inserts.

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4.0

POWER SAWS

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4.1

Power Saw Setup

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4.1.1

Describe safety precautions for using power saws.

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4.1.2

Select the power saw (e.g., horizontal bandsaw, vertical bandsaw, cold saw) based on the cutting operation.

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4.1.3

Select power saw blade based on the material and cutting operation.

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4.1.4

Select the cutting speed for specific material.

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4.1.5

Replace blades in power saws.

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4.2

Power Saw Operation

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4.2.1

Measure material to be cut.

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4.2.2

Cut materials to layout specifications.

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4.2.3

Describe the procedures for cutting and welding (i.e., cut to length, anneal after welding, grind) a band saw blade.

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5.0

DRILL PRESSES

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5.1

Drill Press Setup

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5.1.1

Describe safety precautions for using drill presses.

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5.1.2

Identify types of drill presses.

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5.1.3

Identify the components of drill presses.

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5.1.4

Adjust the table height based on workpiece and operation.

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5.1.5

Calculate the RPM (Revolutions Per Minute) for various sizes of drills and materials.

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5.1.6

Select the RPM settings and feed settings, based on materials and operation.

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5.1.7

Describe procedures for using the drill chuck and Morse tapered spindle.

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5.1.8

Describe procedures for using drill press work-holding devices.

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5.2

Drill Press Operation

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5.2.1

Center drill a workpiece.

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5.2.2

Drill a workpiece.

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5.2.3

Ream a hole in a workpiece.

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5.2.4

Counterbore a workpiece.

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5.2.5

Spot face a workpiece.

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5.2.6

Countersink a hole in a workpiece.

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5.2.7

Hand tap a hole in workpiece.

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6.0

PEDESTAL GRINDERS AND HAND SHARPENING CUTTING TOOLS

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6.1

Pedestal Grinder Setup

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6.1.1

Describe safety precautions and guards used with pedestal grinders.

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6.1.2

Identify major parts of the pedestal grinder and their functions.

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6.1.3

Select wheel type based on grinding operation.

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6.1.4

Determine if a wheel is cracked before mounting.

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6.1.5

Identify blotters on the wheel and the information they contain.

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6.1.6

Describe safety precautions and clearances (i.e., rake, relief, radius) used when sharpening cutting tools.

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6.2

Pedestal Grinder and Cutting Tools Sharpening

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6.2.1

Mount grinding wheels.

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6.2.2

Set up tool rests.

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6.2.3

Select wheel, based on material being grinded.

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6.2.4

Dress grinding wheels.

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6.2.5

Grind high-speed tool bits.

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6.2.6

Grind brazed-carbide tool bits.

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6.2.7

Grind drill bits.

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7.0

LATHES

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7.1

Lathe Setup

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7.1.1

Describe safety precautions for using lathes.

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7.1.2

Identify the parts of the lathe.

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7.1.3

Set up an engine lathe.

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7.1.4

Secure tools, tool holders, and fixtures or attachments.

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7.1.5

Select and set feeds and speeds, based on materials and operation.

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7.2

Lathe Operation

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7.2.1

Set up lathes.

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7.2.10

Chase threads with lathes.

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7.2.11

Describe procedures for taper turning with taper attachments.

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7.2.12

Describe procedures for taper turning with compound rest.

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7.2.13

Describe procedures for performing contour, angular, or radius cuts with lathes.

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7.2.14

Describe the procedures for using follower and steady-rests.

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7.2.15

Describe procedures for setting up face plates and lathe dogs.

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7.2.2

Align lathe centers, using methods (e.g., point-to-point, center ground bar) to ensure accuracy.

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7.2.3

Turn and face workpieces held in chucks.

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7.2.4

Rough cut and finish cut with lathes.

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7.2.5

Deburr workpieces on a lathe.

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7.2.6

Perform hole-making operations (e.g., drilling, countersinking, reaming, tapping, counterboring).

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7.2.7

Bore holes with lathes.

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7.2.8

Knurl parts with lathes.

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7.2.9

Cut external and internal threads with lathes.

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8.0

MILLING MACHINES

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8.1

Milling Machine Setup

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8.1.1

Describe safety precautions for using milling machines.

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8.1.2

Identify the parts of the horizontal and vertical milling machines and their functions.

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8.1.3

Lubricate milling machines.

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8.1.4

Tram the head.

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8.1.5

Align fixtures/vises.

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8.2

Milling Machine Operation

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8.2.1

Locate the workpiece edge, using an edge finder and reference coordinates along the X, Y, and Z axes relative to the defined datum.

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8.2.10

Bore holes with milling machines.

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8.2.11

Perform form milling on a workpiece, using tools (e.g., slitting saws, key cutters, dovetails, corner-rounders, chamfers).

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8.2.12

Perform indexing operations on a workpiece, using a dividing head.

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8.2.13

Set up and operate rotary tables.

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8.2.2

Locate an existing hole, using an indicator.

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8.2.3

Set feeds and speeds for milling work, based on materials and operation.

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8.2.4

Square up workpieces.

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8.2.5

Perform end milling on a workpiece.

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8.2.6

Perform facing operations on a workpiece.

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8.2.7

Drill holes with a milling machine.

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8.2.8

Perform reaming operations on a workpiece.

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8.2.9

Cut external keyways on a workpiece.

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9.0

INSPECTION AND PRECISION MEASURING

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9.1

Gages, Scales, and Tools

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9.1.1

Select the inspection gages and tools based on inspection operation.

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9.1.10

Validate calibration of gages and tools against a standard.

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9.1.11

Measure accurately, using inspection gages and tools.

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9.1.12

Document results of inspection.

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9.1.2

Identify steel rules and calipers and when they are used.

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9.1.3

Identify micrometers and when they are used.

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9.1.4

Identify Vernier tools and when they are used.

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9.1.5

Identify dial indicators and when they are used.

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9.1.6

Identify a surface plate and when it is used.

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9.1.7

Identify go/no-go gages and when they are used.

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9.1.8

Identify the following gages and their uses: radius, thread-pitch, angle, thread, pin, ring.

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9.1.9

Identify surface finishes, tolerances, and measuring procedures for surface finish inspection.

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Rehabilitation Services Program (2018)

1.0

Ethical, Legal, and Professional Responsibilities

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1.1

Professionalism

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1.1.1

Discuss different aspects of positive character

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1.1.2

Observe realistic workplace experience through industry-related activities

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1.1.3

Demonstrate professional dress and appearance in the workplace

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1.1.4

Describe the basic traits that make up professionalism

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1.1.5

Demonstrate appropriate written and oral communication skills in the workplace

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1.1.6

Define continuous process improvement as it relates to the individual patient, health care provider, team, and profession

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1.2

Ethical Behavior in Healthcare

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1.2.1

Practice responsibility within the ethical framework of the health professionals

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1.2.2

Identify the code of ethics for rehabilitation professionals

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1.2.3

Differentiate between ethical and legal issues impacting rehabilitation professions

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1.2.4

Compare personal and professional ethics

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1.2.5

Recognize ethical, cultural, and social issues and their implications related to rehabilitation professions

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1.3

Legal Responsibilities in Healthcare

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1.3.1

Identify the Health Insurance Portability and Accountability Act (HIPAA)

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1.3.10

Define evidence-based practice

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1.3.2

Identify the Family Education Rights and Privacy Act (FERPA)

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1.3.3

Compare and contrast FERPA and HIPAA

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1.3.4

Comprehend legal terminology associated with the medical profession

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1.3.5

Apply the concept of confidentiality to patient information and records

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1.3.6

Discuss common methods of payment for healthcare

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1.3.7

Explain patients’ bill of rights and advance directives

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1.3.8

Differentiate between the scopes of practice of rehabilitation professionals

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1.3.9

Define Health Informatics

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2.0

General Health and Wellness

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2.1

Understand Concepts of Wellness

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2.1.1

Demonstrate the ability to apply principles of physical fitness, nutrition, and weight control

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2.1.2

Recognize signs and symptoms of alcohol and drug abuse

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2.1.3

Identify common disease and injury prevention strategies

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2.1.4

Identify physical, mental, emotional, and social wellness and stress management concepts

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2.1.5

Identify management strategies of environmental and consumer health

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2.1.6

Understand the significance of self-responsibility in negative/positive lifestyle habits

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2.1.7

Distinguish between the health belief model, social-cognitive model, and trans-theoretical mode

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3.0

Anatomy and Physiology

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3.1

Medical Terminology

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3.1.1

Define common prefixes, suffixes, and word roots relating to body structures and functions

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3.1.2

Spell and pronounce medical terms correctly

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3.1.3

Identify basic medical abbreviations

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3.1.4

Use proper terminology while describing common injuries and pathologies

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3.2

Body Systems Structures and Functions

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3.2.1

Identify the role and structure of the cardiovascular system

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3.2.10

Identify the role and structure of the muscular system

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3.2.11

Identify the role and structure of the skeletal system

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3.2.12

Identify the role and structure of the integumentary system

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3.2.2

Identify the role and structure of the circulatory system

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3.2.3

Identify the role and structure of the respiratory system

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3.2.4

Identify the role and structure of the nervous system

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3.2.5

Identify the role and structure of the endocrine system.

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3.2.6

Identify the role and structure of the reproductive system

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3.2.7

Identify the role and structure of the sensory system

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3.2.8

Identify the role and structure of the excretory/urinary system

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3.2.9

Identify the role and structure of the digestive system

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3.3

Musculoskeletal System

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3.3.1

Differentiate between the four basic tissue types in the body

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3.3.2

Explain the general mechanism and type of muscle contraction

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3.3.3

Categorize the structures of the body into the organizational system

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3.3.4

Summarize functions of the skeletal system.

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3.3.5

Identify the bones of the axial and appendicular skeleton and their gross anatomical landmarks

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3.3.6

Identify standard anatomical position and directions

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3.3.7

Distinguish among three types of cartilage

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3.3.8

Differentiate among the various types of joints

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3.3.9

Compare the characteristics of muscles

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4.0

Aspects of the Interprofessional Team

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4.1

Members of the Team

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4.1.1

Explore various medical specialties

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4.1.2

Differentiate between the roles and responsibilities of the rehabilitation team

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4.1.3

Compare and identify professional associations

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4.1.4

Identify the importance and purpose of medical documentation

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4.1.5

Identify the components of medical documentation

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4.2

Educational Requrements

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4.2.1

Research educational requirements for rehabilitation services careers.

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4.2.2

Explain certification or licensure requirements for rehabilitation services careers

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4.2.3

Compare and contrast between certification, registration, and licensure for rehabilitation services careers

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4.3

Career Opportunities

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4.3.1

Identify the employment opportunities for rehabilitation professions.

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4.3.2

Identify the practice settings and specialties for rehabilitation professions

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5.0

Patient Care Skills

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5.1

Safety Practices

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5.1.1

Explain blood borne pathogens

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5.1.2

Demonstrate universal precautions and the use of Personal Protective Equipment (PPE)

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5.1.3

Describe effective practices to manage infectious disease transmission

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5.1.4

Recognize the importance of safety data sheets (SDS).

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5.1.5

Identify and explain the components of an exposure control plan

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5.1.6

Identify and explain the components of an emergency action plan

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5.1.7

Demonstrate proper body mechanics and patient transfer techniques

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5.2

Basic First Aid and CPR Training

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5.2.1

Apply the concept of Universal Precautions to the practice of first aid and CPR.

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5.2.2

Explain the importance of cardiopulmonary resuscitation (CPR) and how to manage an obstructed airway.

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5.2.3

Demonstrate the proper technique for performing Basic Life Support for the Healthcare Provider CPR/AED and basic first aid on an adult, child, and infant

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5.3

Vital Signs

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5.3.1

Measure height and weight

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5.3.2

Measure heart rate, blood pressure, temperature, and skin color

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5.3.3

Measure respiratory rate.

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5.3.4

Demonstrate an understanding of normal values for vital signs.

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5.4

Psychological Response

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5.4.1

Compare the five psychological phases a patient may experience following a change in function or loss

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5.4.2

Examine different coping mechanisms to loss of function, death/dying, illness, and disability.

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5.4.3

Demonstrate appropriate therapeutic communication including empathy and compassion.

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5.4.4

Describe the importance of goal setting in the rehabilitation process

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5.4.5

Understand the theories of pain management

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6.0

Principles of Therapeutic Interventions

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6.1

Therapeutic Exercise

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6.1.1

Define functional mobility

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6.1.2

Discuss and identify the components and goals of a rehabilitation program

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6.1.3

Compare and contrast aerobic and anaerobic therapeutic exercise.

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6.1.4

Describe various range of motion exercises including passive, assisted, active, and resistive

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6.1.5

Recognize various equipment and tools used in therapeutic exercise

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6.1.6

Examine the importance of various flexibility techniques

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6.1.7

Identify evidence-based practice

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6.2

Standard Tests and Measures

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6.2.1

Define standard muscle testing.

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6.2.2

Identify standard range of motion testing including goniometry

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6.2.3

Identify common orthopedic special tests

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6.3

Modalities and Equipment

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6.3.1

Compare and contrast the principles of rest, ice, compression, and elevation (R.I.C.E.) and protection, rest, ice, compression and elevation (P.R.I.C.E.).

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6.3.2

Demonstrate proper fitting and gait with assistive devices.

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6.3.3

Demonstrate proper splinting and bracing applications

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6.3.4

Identify the purpose of therapeutic modalities

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6.3.5

Describe the physiological effects, indications, contraindications, and application of therapeutic modalities

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7.0

COMMON PATHOLOGIES

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7.1

Common Injuries

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7.1.1

Identify common musculoskeletal injuries.

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7.1.2

Differentiate between symptoms of sprains and strains

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7.1.3

Categorize the most common types of skin injuries

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7.1.4

Differentiate between signs and symptoms of concussions.

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7.1.5

Differentiate between the etiology of soft tissue and bone injuries

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7.2

General Medical Conditions

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7.2.1

Recognize the general impact of diabetes to patient care

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7.2.2

Recognize the need for consultation when caring for patients with common diseases and conditions including rheumatoid arthritis, osteoarthritis, obesity, and so forth

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7.2.3

Recognize the need for consultation when caring for patients with neurological conditions

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7.3

Tissue Response to Injury

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7.3.1

Describe the inflammatory process

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7.3.2

Examine the steps in the healing process of bone and soft tissue

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7.3.3

Compare and contrast acute and chronic response to injury

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Teen Living (2016)

Apply Career Ready Practices

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Develop Healthy Nutrition Practices

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Explore Life and Resource Management

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Develop Healthy Relationship Practices

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Explore Early Childhood Development and Care

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Explore Contemporary Family Relationships

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Examine Factors that Impact Personal Development

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1.01

Explore development that occurs during the teen years

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1.02

Analyze the importance of critical thinking

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1.03

Assess personal safety and the proper uses of technology tools and social media

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2.01

Explain family roles and responsibilities across the lifespan

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2.02

Develop ways to improve family relationships

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2.03

Analyze life events and experiences that impact the family

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3.01

Explain the importance of a safe home environment

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3.02

Explore early childhood development

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3.03

Explore the responsibilities and duties of a successful caregiver

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4.01

Explore friendships and healthy relationships

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4.02

Demonstrate communication skills that contribute to positive relationships

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4.03

Analyze ways to prevent and reduce conflict and youth violence

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5.01

Develop personal goals and a time management plan

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5.02

Explore effective money management skills

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5.03

Explain fashion trends and peer influences on clothing

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5.04

Develop safe skills for clothing construction

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5.05

Develop skills in clothing care and maintenance

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5.06

Describe the importance of family housing

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5.07

Apply elements and principles of design to personal space

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5.08

Develop skills to keep home and personal space clean and safe

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6.01

Plan food choices that meet nutrition guidelines

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6.02

Explore factors that affect kitchen safety, sanitation and management

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6.03

Demonstrate ways to prepare simple healthy meals and snacks

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7.01

Explore ways to balance the responsibilities of family, school, and work

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7.02

Research careers options

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7.03

Explore teen job possibilities that support a career goal

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7.04

Demonstrate a positive work ethic

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7.05

Demonstrate ways to improve cooperation, teamwork, and leadership

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Web Design and Development (2014)

1

UNDERSTAND WEB PAGE DEVELOPMENT

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1.1

Use Standards-Compliant HTML to Create Basic Web Pages

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1.1.1

Describe how the Internet and the World Wide Web work.

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1.1.10

Format Web page text.

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1.1.11

Insert HTML entities, superscripts, and subscripts.

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1.1.12

Create a horizontal rule.

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1.1.13

Create ordered and unordered lists.

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1.1.14

Learn where to place anchors on a Web page.

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1.1.15

Create links.

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1.1.16

Create links to email.

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1.1.17

Use the element.

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1.1.18

Use and image as a link.

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1.1.19

Organize files in your web directory.

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1.1.2

Investigate roles and responsibilities behind the development of a Web site.

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1.1.20

Understand paths and their application to links.

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1.1.3

Understanding the Web design environment.

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1.1.4

Create conventions for filenames and URLs.

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1.1.5

Set a directory structure.

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1.1.6

Identify and use tags on a Web page.

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1.1.7

Document HTML code using comments.

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1.1.8

Save a text document as an HTML file.

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1.1.9

Specify Headings.

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1.2

Use Styles to Format Web Pages

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1.2.1

Identify the differences between HTML and CSS.

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1.2.2

Write CSS Styles.

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1.2.3

Create an embedded style.

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1.2.4

Understand and use the font property.

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1.2.5

Control line spacing and white space.

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1.2.6

Change foreground and background colors on a Web page.

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1.2.7

Create and apply inline styles.

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1.2.8

Use classes to style several tags.

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1.3

Demonstrate an Understanding of Advanced CSS Selectors and Properties

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1.3.1

Identify the differences between dependent and independent classes.

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1.3.10

Group links on a page.

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1.3.11

Identify the Pseudo-class selectors.

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1.3.12

Use CSS to style links.

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1.3.13

Create a stylized navigation.

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1.3.2

Use external style sheets to format several Web pages.

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1.3.3

Understand how to position text on a Web page.

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1.3.4

Use CSS pseudo-elements.

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1.3.5

Use the tag.

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1.3.6

Create and apply an independent class.

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1.3.7

Use the tag.

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1.3.8

Investigate the box model.

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1.3.9

Explore the padding, margin, and border properties.

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2

UNDERSTAND WEB PAGE DESIGN AND LAYOUT

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2.1

Demonstrate Understanding of Design Theory as it Applies to Web Design and Development

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2.1.1

Explore Web Design Fundamentals.

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2.1.10

Understand typography use for the web.

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2.1.11

Understand ethical use of copyrighted materials.

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2.1.12

Use basic animation techniques.

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2.1.13

Practice industry acceptable aesthetic techniques.

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2.1.2

Explore Design Theory.

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2.1.3

Understand graphics file formats (vector versus raster).

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2.1.4

Investigate graphics editors.

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2.1.5

Understand computer color basics.

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2.1.6

Control color properties with CSS.

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2.1.7

Optimize images for web use.

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2.1.8

Understand layering organization.

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2.1.9

Understand masking and channels.

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2.2

Enhance Web Pages with List, Images and Background-Images

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2.2.1

Control background images with CSS.

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2.2.2

Float and image or text.

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2.2.3

Control image properties with CSS.

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2.2.4

Understand and use the clear property.

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2.2.5

Change list style type and position.

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2.2.6

Format and float headings.

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2.2.7

Work with background properties.

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2.3

Demonstrate Understanding of and Use the Box Model

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2.3.1

Understand resolution as it applies to the Box Model.

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2.3.2

Create boxes for layout.

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2.3.3

Size and position boxes.

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2.3.4

Determine how to control overflow for a box.

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2.3.5

Understand padding, margins, and border properties.

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2.3.6

Understand resolution as it applies to the Box Model.

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2.3.7

Create boxes for layout.

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2.4

Demonstrate the Ability to Effectively Design and Layout Out Web Pages Using CSS

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2.4.1

Designing for multiple screen resolutions.

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2.4.10

Use multiple style sheets.

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2.4.2

Crafting the look and feel of a site.

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2.4.3

Creating a unified site design.

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2.4.4

Designing for the user.

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2.4.5

Designing for accessibility.

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2.4.6

Use the tag to create formatting sections of a document.

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2.4.7

Use tag to format elements in a document.

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2.4.8

Understand the positioning properties.

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2.4.9

Create a print style sheet.

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3

UNDERSTAND INTEGRATION OF WEB PAGE CONTROLS

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3.1

Appropriately Use Tables to Enhance their Web Pages

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3.1.1

Discern the difference between data tables and layout tables.

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3.1.2

Understand the importance of using CSS for layout versus tables for layouts.

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3.1.3

Learn how to nest a data table within a CSS layout.

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3.1.4

Create styles to change the appearance of a table.

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3.1.5

Understand how to position cell contents.

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3.1.6

Understand how to position a table.

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3.1.7

Understand how to manipulate table cells.

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3.2

Demonstrate the Ability to Use Design and Layout Web Forms

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3.2.1

Create an HTML form.

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3.2.2

Create fields for text.

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3.2.3

Create text boxes.

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3.2.4

Understand how to choose appropriate form controls.

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3.2.5

Create radio buttons, check boxes, and list boxes.

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3.2.6

Create selection lists.

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3.2.7

Talk about HTML Form validation (but don’t use).

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4

UNDERSTAND WEB RELATED PLANNING AND ORGANIZATIONAL STANDARDS

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4.1

Demonstrate Understanding of Website Architecture and Planning

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4.1.1

The beginning stages of Web site development.

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4.1.10

Create a site storyboard.

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4.1.11

Publish their Web site.

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4.1.12

Test their Web site.

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4.1.2

The importance of understanding a site’s target audience and how that understanding can affect site development.

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4.1.3

Methods for getting a site developed.

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4.1.4

Baseline considerations for every site, including navigation, organization, graphic design, and content development.

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4.1.5

Understand the Web site development process.

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4.1.6

Create a site specification.

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4.1.7

Identify the content goal.

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4.1.8

Analyze their audience.

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4.1.9

Build a Web site development team.

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4.2

Demonstrate Understanding of Site Organization and Navigation Principles

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4.2.1

Create usable navigation.

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4.2.2

Build text-based navigation.

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4.2.3

Use graphics for navigation and linking.

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4.2.4

Use lists for navigation.

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4.2.5

Build horizontal navigation bars.

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4.2.6

Build vertical navigation bars.

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4.2.7

Use background color and graphics to enhance navigation.

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4.2.8

Create hover rollovers.

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4.3

Demonstrate understanding of Web site Accessibility Standards

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4.3.1

Investigate Accessibility Standards.

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4.3.2

Explore and implement Web Content Accessibility Guidelines (WCAG).

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4.3.3

Explore and understand Section 508 Standards.

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5

UNDERSTAND THE RELATIONSHIP OF WEB MARKETING

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5.1

Use Multimedia on the Web

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5.1.1

Learn the basics of multimedia and executable content.

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5.1.2

Embed Social Media Widgets on a Web page.

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5.1.3

Explore the various formats available for Web-based video, the factors that determine which one to use.

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5.1.4

Determine the demographics of the viewing audience, what they’re watching, and why.

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5.1.5

Investigate how and why companies are using Web-based video, and how audiences are responding to these efforts.

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5.1.6

Explore what goes into producing professional videos.

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5.2

Demonstrate Brand and Marketing and Traffic Analysis

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5.2.1

Identify the different types of sites that make up the Web, how each differs from the other, and how marketers can take advantage of each type of site

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5.2.2

Understand the importance of keeping visitors coming back to a site

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5.2.3

Learn the methods that sites utilize to increase customer retention

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5.2.4

Explain the issues involved in copyrighting, trademarking, and licensing

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5.2.5

Identify the issues related to working in a global environment

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5.2.6

Define web-related mechanisms for audience development (attracting and retaining an audience)

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5.2.7

Identify how the Web is different from other marketing tools and the added value it can provide to marketers in developing brands

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5.2.8

Discover how to promote and market your Web site to help drive new and returning traffic

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5.2.9

Learn how marketers can track Web sites and what information relating to a Web site they can analyze

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5.3

Understand the Relationship Between the Web and Social Media

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5.3.1

Define social media.

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5.3.10

Explore the creation of Virtual worlds, how people communicate using avatars.

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5.3.2

Understand how and why social media grew to play such an important role in the Web.

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5.3.3

Explore the demographic breakdown of social media users and how their use of various applications differs.

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5.3.4

Investigate the various types of social networks, how social networking sites function, and how marketers use these sites to build an audience.

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5.3.5

Differentiate between Blogging and Content Management Systems.

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5.3.6

Examine benefits and potential pitfalls of using Blogging and Social Media.

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5.3.7

Explore Wikis and how they harness the collaborative nature of a user community.

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5.3.8

Add Fresh Content with RSS/XML feeds.

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5.3.9

Define “Mashups” and how they give marketers a unique opportunity to present features and information pulled together from other social media tools.

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Workplace Skills and Career Readiness (2016)

1.0

Demonstrate Workplace Skills for Career Readiness

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1.1

DEMONSTRATE PERSONAL QUALITIES AND PEOPLE SKILLS

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1.1.1

Demonstrate a positive work ethic by coming to work every day on time, a willingness to take direction, and motivation to accomplish the task at hand

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1.1.2

Demonstrate integrity by abiding by workplace policies and laws and demonstrating honesty and reliability

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1.1.3

Demonstrate teamwork skills by contributing to the success of the team, assisting others, and requesting help when needed

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1.1.4

Demonstrate positive self-representation skills by dressing appropriately and using language and manners suitable for the workplace

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1.1.5

Demonstrate diversity awareness by working well with all customers and co-workers

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1.1.6

Demonstrate conflict-resolution skills by negotiating diplomatic solutions to interpersonal and workplace issues

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1.1.7

Demonstrate creativity and resourcefulness by contributing new ideas and working with initiative

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1.2

Demonstrate Professional Knowledge and Skills

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1.2.1

Demonstrate effective speaking and listening skills by communicating effectively with customers and employees and following directions

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1.2.10

Demonstrate customer service skills by identifying and addressing the needs of all customers and providing helpful, courteous, and knowledgeable service

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1.2.2

Demonstrate effective reading and writing skills by reading and interpreting workplace documents and writing clearly

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1.2.3

Demonstrate critical-thinking and problem-solving skills by analyzing and resolving problems that arise in completing assigned tasks

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1.2.4

Demonstrate healthy behaviors and safety skills by following safety guidelines and managing personal health

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1.2.5

Demonstrate understanding of workplace organizations, systems, and climates by identifying “big picture” issues and fulfilling the mission of the workplace

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1.2.6

Demonstrate lifelong-learning skills by continually acquiring new industry-related information and improving professional skills

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1.2.7

Demonstrate job acquisition and advancement skills by preparing to apply for a job and seeking promotion

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1.2.8

Demonstrate time, task, and resource management skills by organizing and implementing a productive plan of work

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1.2.9

Demonstrate mathematical skills by using mathematical reasoning to accomplish tasks

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1.3

Demonstrate Technology Knowledge and Skills

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1.3.1

Demonstrate proficiency with job-specific technologies by selecting and safely using technological resources to accomplish work responsibilities in a productive manner

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1.3.2

Demonstrate proficiency with information technology by using computers, file management techniques, and software/programs effectively

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1.3.3

Demonstrate proper Internet use and security by using the Internet appropriately for work

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1.3.4

Demonstrate proficiency with telecommunications by selecting and using appropriate devices, services, and applications

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Workplace Skills for Career Readiness (2021)

1.0

Demonstrate workplace skills for career readiness

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1.1

Demonstrate personal qualities and abilities

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1.1.1

Demonstrate creativity and innovation by employing originality, inventiveness, and resourcefulness in the workplace

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1.1.2

Demonstrate critical-thinking and problem-solving by using sound reasoning to analyze problems, evaluating potential solutions, and implementing effective courses of action

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1.1.3

Demonstrate initiative and self-direction by independently looking for ways to improve the workplace and accomplish tasks

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1.1.4

Demonstrate integrity by complying with laws, procedures, and workplace policies; demonstrating honesty, fairness, and respect.

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1.1.5

Demonstrate work ethic by consistently working to the best of one’s ability being diligent, dependable, and accountable for one’s actions

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1.2

Demonstrate interpersonal skills

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1.2.1

Demonstrate conflict-resolution by negotiating diplomatic solutions to interpersonal and workplace issues

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1.2.2

Demonstrate customer service by anticipating and addressing the needs of customers and coworkers; providing thoughtful, courteous, and knowledgeable service

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1.2.3

Demonstrate listening and speaking by listening attentively and asking questions to clarify meaning; articulating ideas clearly in a manner appropriate for the setting and audience

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1.2.4

Demonstrate respect for diversity by valuing individual differences and working collaboratively with people of diverse backgrounds, viewpoints, and experiences

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1.2.5

Demonstrate teamwork by sharing responsibility for collaborative work and respecting the thoughts, opinions, and contributions of other team members

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1.3

Demonstrate professional competencies

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1.3.10

Demonstrate professionalism by meeting organizational expectations regarding work schedule, behavior, appearance, and communication

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1.3.11

Demonstrate reading and writing skills by reading and interpreting workplace documents and writing effectively

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1.3.12

Demonstrate workplace safety by maintaining a safe work environment through adherence to safety guidelines and identifying risks to self and others

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1.3.1 

Demonstrate big picture thinking by understanding one’s role in fulfilling the mission of the workplace and considering the social, economic, and environmental impacts of one’s actions

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1.3.2

Demonstrate career and life management by planning, implementing, and managing personal and professional development goals related to education, career, finances, and health

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1.3.3

Demonstrate continuous learning and adaptability by accepting constructive feedback and being open to new ideas and ways of doing things; continuously develop professional skills and knowledge to adjust to changing requirements

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1.3.4

Demonstrate efficiency and productivity by planning, prioritizing, and adapting work goals to manage time and resources effectively

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1.3.5

Demonstrate information literacy by locating information efficiently, evaluating the credibility and relevance of sources and facts, and using information effectively to accomplish work related tasks

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1.3.6

Demonstrate information security including basic internet use and email safety by following workplace protocols to maintain the security of information, computers, networks, and facilities

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1.3.7

Demonstrate information technology by maintaining a working knowledge of devices, resources, hardware, software, systems, services, applications, and IT conventions

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1.3.8

Demonstrate job-specific tools and technologies by properly selecting and safely using industry specific technologies, tools, and machines to complete job tasks effectively

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1.3.9

Demonstrate the application of mathematical skills to complete tasks as necessary

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