2016 – 2017
Florida Department of Education
Curriculum Framework 

Program Title:	Culinary Management	
Career Cluster:	Hospitality & Tourism

AS	
CIP Number	1612050400	
Program Type	College Credit	
Standard Length	64 credit hours	
CTSO	SkillsUSA	
SOC Codes (all applicable) 	11-9051 – Food Service Managers
35-1012 – First Line Supervisors of Food Preparation and Serving Workers	
CTE Program Resources 	http://www.fldoe.org/academics/career-adult-edu/career-tech-edu/program-resources.stml	

Purpose

This program offers a sequence of courses that provides coherent and rigorous content aligned with challenging academic standards and relevant technical knowledge and skills needed to prepare for further education and careers in the Hospitality & Tourism career cluster; provides technical skill proficiency, and includes competency-based applied learning that contributes to the academic knowledge, higher-order reasoning and problem-solving skills, work attitudes, general employability skills, technical skills, and occupation-specific skills, and knowledge of all aspects of the Hospitality & Tourism career cluster. 

The content includes but is not limited to Sanitation and Safety; Maintenance and Operation of Equipment; Recognition and Identification of Foods; Proper Storage of Foods; Methods of Preparation; Usage of Foods; Methods of Cooking; Garden Manger; Perform Different Types of Food Services; Nutrition; Baking; Communication Skills; Math Skills; Computer Applications; Supervision Management; Professionalism; Culinary Organization; Food and Beverage Purchasing; Dining Room Management and Beverage Management.  The course content should also include training in communications, leadership, human relations, employability skills and safe, efficient work practices.  This program focuses on broad, transferable skills and stresses understanding and demonstration of the following elements of the Culinary Industry: planning, management, finance, technical and product skills, underlying principles of technology, labor issues and sanitation and safety issues.  

Additional Information relevant to this Career and Technical Education (CTE) program is provided at the end of this document.

Program Structure

This program is a planned sequence of instruction consisting of 64 credit hours.
Standards

After successfully completing this program, the student will be able to perform the following:

01.0	Demonstrate proficiency in employability skills.
02.0	Demonstrate proficiency in applying communication and human relations skills.
03.0	Demonstrate the application of mathematics commonly used in the culinary industry.
04.0	Identify economic and marketing principles.
05.0	Identify marketing and business fundamentals.
06.0	Identify organization and functions of the culinary industry.
07.0	Develop and implement sales and marketing strategies.
08.0	Maintain an accounting and information system.
09.0	Demonstrate equipment operation and maintenance skills.
10.0	Analyze laws that affect the culinary industry.
11.0	Operate liability and risk identification program.
12.0	Demonstrate skills in food service and beverage sanitation and safety.
13.0	Plan and maintain purchasing and receiving procedures.
14.0	Demonstrate skills in food service and beverage management services.
15.0	Describe all aspects of entrepreneurship.
16.0	Solve problems and make informed decisions.
17.0	Recognize, identify and demonstrate usage of foods.
18.0	Demonstrate skill in preparing foods for cooking.
19.0	Demonstrate methods of cooking.
20.0	Perform various types of food services.
21.0	Apply principles of nutrition to food preparation.
22.0	Demonstrate skill using computers and software used in marketing.
23.0	Identify the roles of management and supervisory personnel.
24.0	Conduct emergency procedures.

2016 – 2017
Florida Department of Education
Student Performance Standards

Program Title:	Culinary Management	
CIP Number:	1612050400
Program Length:	64 credit hours	
SOC Code(s):	11-9051; 35-1012

The AS degree requires the inclusion of a minimum of 15 credits of general education coursework according to SACS, and it must be transferable according to Rule 6A-14.030 (2), F.A.C.  At the completion of this program, the student will be able to:	
01.0	Demonstrate proficiency in employability skills. – The student will be able to:	
01.01	Conduct a job search.	
01.02	Secure information about a job.	
01.03	Identify documents that may be required when applying for a job.	
01.04	Prepare a resume and cover letter, letter of application, follow-up letter, acceptance/rejection letter, and letter of resignation.	
01.05	Complete a job application form correctly.	
01.06	Demonstrate competence in job interview techniques.	
01.07	Identify or demonstrate appropriate responses to criticism from employer, supervisor, and customers.	
01.08	Identify acceptable work habits.	
01.09	Discuss how to make job changes appropriately.	
01.10	Demonstrate acceptable employee health and grooming habits.	
01.11	Describe and apply the importance of producing quality work and meeting performance standards.	
01.12	Discuss state and federal labor laws regulating the workplace.	
01.13	Identify proper personal and business ethics.	
01.14	Plan for future or career growth.	
02.0	Demonstrate proficiency in applying communication and human relations skills. – The student will be able to:	
02.01	Demonstrate such interpersonal skills as punctuality, initiative, courtesy, loyalty, and traits to business.	
02.02	Demonstrate respect for the opinions, customs and individual differences of others, as well as the ability to work cooperatively with team members and supervisors from diverse cultural backgrounds.	
02.03	Maintain appropriate personal appearance and attitude.	
02.04	Demonstrate problem solving and decision making strategies.	
02.05	Demonstrate interest, enthusiasm, integrity as well as orderly and systematic behavior.	
02.06	Explain concepts of self-understanding, self-esteem, and self-image in addition to the ability to set personal goals and develop a plan of action to achieve those goals.	
02.07	Demonstrate ability to assume responsibility for decisions and actions and practice stress management techniques.	
02.08	Utilize time efficiently (Time Management).	
02.09	Show support of organization’s chain of command.	
02.10	Participate in professional associations affiliated with the culinary industry.	
02.11	Explain nature of staff communication and use of inter-departmental/company communication.	
02.12	Explain nature of positive customer/client relations.	
02.13	Demonstrate ability to speak effectively to customers, co-workers, supervisors, and vendors, using proper grammar and terminology.	
02.14	Demonstrate effective telephone and e-mail techniques and etiquette in a business situation.	
02.15	Follow directions and communicate effectively to facilitate understanding and performance on the job.	
02.16	Compose unified and coherent correspondence, directions, descriptions, explanations, and reports, business letters, memos, and e-mails.	
02.17	Interpret business policies to customers/clients.	
02.18	Demonstrate ability to locate, understand, and interpret information found in manuals, graphs, schedules, charts, diagrams, and Internet resources to generate a report.	
02.19	Train employees to communicate effectively.	
02.20	Utilize (read, write and speak) culinary terminology, abbreviations, and acronyms.	
02.21	Demonstrate ability to deal with difficult customers and employees.	
03.0	Demonstrate the application of mathematics commonly used in the culinary industry. – The student will be able to:	
03.01	Compute addition, subtraction, multiplication, division, decimals, fractions and percentage problems.	
03.02	Apply problem-solving techniques to sales related transactions including cash, checks, debit cards, credit cards, and discounts.	
03.03	Interpret quantitative information from tables, charts, and graphs as related to the workplace.	
03.04	Calculate change, tax, gratuity, commission, and miscellaneous charges.	
03.05	Explain measures and conversions.	
03.06	Apply mathematical concepts to completing purchase orders, invoices, packing slips, and shipping and handling charges.	
03.07	Analyze standard industry formulas relative to discount date and due date to determine the amount of payment on an invoice.	
03.08	Operate a calculator.	
03.09	Convert recipes, calculate portion sizes and estimate cost effectively.	
03.10	Identify the break-even point.	
04.0	Identify economic and marketing principles. – The student will be able to:	
04.01	Explain concept "supply and demand."	
04.02	Explain concept of price.	
04.03	Explain relationship between government and business.	
04.04	Explain concept of private enterprise and business ownership.	
04.05	Explain concept of profit.	
04.06	Explain concept of risk.	
04.07	Explain concept of competition.	
04.08	Explain concept of productivity.	
05.0	Identify marketing and business fundamentals. – The student will be able to:	
05.01	Explain marketing and its role.	
05.02	Explain functions of marketing and related activities.	
05.03	Explain relationship of marketing to business and the economy.	
05.04	Explain types of business ownership.	
05.05	Compare and contrast the different forms of business ownership.	
05.06	Explain concept of marketing strategies.	
06.0	Identify the organization and functions of the culinary industry. – The student will be able to:	
06.01	Trace inception and development of culinary industry.	
06.02	Analyze functions of culinary industry.	
06.03	Identify staff according to functions.	
06.04	Identify the “Culinary Brigade”.	
06.05	Identify “classic repertoire”.	
06.06	Identify modern kitchen organization, job station and work sites.	
06.07	Identify career progression in culinary arts.	
06.08	Discuss history and composition of foods and beverages.	
06.09	Identify critical trends in food and beverage industry.	
07.0	Develop and implement sales and marketing strategies. – The student will be able to:	
07.01	Explain the benefits of publicity and public relations.	
07.02	Explain purpose and importance of selling.	
07.03	Identify sales techniques used by the culinary industry.	
07.04	Plan and design menus.	
07.05	Identify an effective sales presentation, including steps of a sale; consumer buying motives; approaches through greeting, merchandise, and service; proper time to approach a customer to open sale; feature-benefit analysis; closing the sale; and suggestion and substitution selling.	
07.06	Prepare publicity including advertisements and press releases.	
08.0	Maintain an accounting and information system. – The student will be able to:	
08.01	Maintain accounts payable.	
08.02	Check, record and pay invoices.	
08.03	Maintain accounts receivable.	
08.04	Calculate, analyze, and review labor costs.	
08.05	Review and analyze balance sheet.	
08.06	Monitor the accounting, cashiering, and billing of all guest services.	
08.07	Record and maintain daily departmental records.	
08.08	Compute average amount spent by guests.	
08.09	Operate adding, bookkeeping, telephone, and calculating machines as well as computer terminal inputs and readouts.	
08.10	Prepare and maintain payroll.	
09.0	Demonstrate equipment operation and maintenance skills. – The student will be able to:	
09.01	Identify equipment and its intended uses.	
09.02	Maintain maintenance logs.	
09.03	Use equipment and tools for tasks for which it were designed.	
09.04	Perform preventative maintenance on kitchen equipment and utensils per manufacturing specifications.	
09.05	Assemble equipment according to manufacturer's safety guidelines.	
09.06	Disassemble equipment following proper safety guidelines.	
09.07	Apply knife skills.	
09.08	Analyze energy consumption, establish an energy conservation program and develop energy survey/audit practices.	
09.09	Interpret and apply procedures from equipment manuals.	
09.10	Demonstrate a general understanding of the systems equipment in a typical establishment including electrical, plumbing, air conditioning.	
10.0	Analyze laws that affect the culinary industry. – The student will be able to:	
10.01	Interpret and apply labor regulations/laws as well as civil rights acts.	
10.02	Interpret and apply fire regulations.	
10.03	Interpret and apply liquor laws.	
10.04	Interpret and apply workers’ compensation laws.	
10.05	Interpret and apply the Americans with Disabilities Act.	
10.06	Interpret and apply company and/or franchise regulations.	
10.07	Interpret taxes affecting the culinary industry.	
10.08	Interpret key elements of group, convention, and banquet contracts.	
10.09	Describe customers’ rights	
10.10	Define warranties and product liabilities	
10.11	Research sanitation regulations, licenses and permits	
11.0	Operate liability and risk identification program. – The student will be able to:	
11.01	Train employees in liability and risk identification procedures.	
11.02	Identify liability and risk situations and take remedial action using approved procedures.	
11.03	Enforce liability and risk identification procedures with all employees.	
12.0	Demonstrate skills in food service and beverage sanitation and safety. – The student will be able to:	
12.01	Identify and implement sanitation and H.A.C.C.P. regulations and standards.	
12.02	Maintain operation in compliance with health codes and regulations.	
12.03	Implement all federal, state and local regulations impacting sanitation and safety – i.e. OSHA, FDA.	
12.04	Prepare sanitizing solutions in correct dilution.	
12.05	Identify health-related problems which may result from exposure to work related chemicals and hazardous materials, and identify the proper precautions required for handling such materials.	
12.06	Wash hands in accordance with Health Department Guidelines.	
12.07	Receive food, supplies and beverages properly.	
12.08	Rotate perishable foods to minimize spoilage.	
12.09	Store all inventory items in accordance with safety standards.	
12.10	Label and date all products.	
12.11	Store Herbs in accordance with safety standards.	
12.12	Store seasonings in accordance with safety standards.	
12.13	Store spices in accordance with safety standards.	
12.14	Store flavorings in accordance with safety standards.	
12.15	Store eggs and egg products in accordance with safety standards.	
12.16	Store milk and milk products in accordance with safety standards.	
12.17	Store cheese in accordance with safety standards.	
12.18	Store farinaceous in accordance with safety standards.	
12.19	Store fruits in accordance with safety standards.	
12.20	Store seafood in accordance with safety standards.	
12.21	Store vegetables in accordance with safety standards.	
12.22	Store meats in accordance with safety standards.	
12.23	Store poultry in accordance with safety standards.	
12.24	Store starches in accordance with safety standards.	
12.25	Store grains in accordance with safety standards.	
12.26	Store baked goods in accordance with safety standards.	
12.27	Identify appropriate reporting procedures of any potential hazards and violations.	
12.28	Dispose of waste and garbage in accordance with health codes.	
12.29	Maintain material safety and data sheets (M.S.D.S.).	
12.30	Maintain floor care (sweep and mop).	
12.31	Calibrate food thermometers.	
13.0	Plan and maintain purchasing and receiving procedures. – The student will be able to:	
13.01	Identify sources of supply.	
13.02	Evaluate products.	
13.03	Negotiate payment terms with suppliers.	
13.04	Establish and apply purchasing specification.	
13.05	Prepare requisitions and transfers.	
13.06	Check invoices against received goods.	
13.07	Establish and apply stock rotation system.	
13.08	Establish and apply stock inventory levels.	
13.09	Record and price inventories.	
13.10	Organize and maintain dry storage.	
13.11	Organize and maintain cold storage.	
13.12	Prepare tenders and contracts.	
13.13	Negotiate service and maintenance contracts.	
13.14	Obtain credits on invoices.	
14.0	Demonstrate skills in food service and beverage management services. – The student will be able to:	
14.01	Identify basic management functions.	
14.02	Discuss goods, services, beverage facilities and equipment.	
14.03	Identify purchase, storage, and inventory controls.	
14.04	Utilize food and beverage operating budget.	
14.05	Identify food and beverage operations.	
14.06	Compare food and beverage costs to maintain budget.	
14.07	Discuss labor cost control.	
15.0	Describe all aspects of entrepreneurship. – The student will be able to:	
15.01	Define “entrepreneurship.”	
15.02	Describe importance of entrepreneurship to the American economy.	
15.03	List the advantages and disadvantages of business ownership.	
15.04	Identify the risks involved in ownership of a business.	
15.05	Identify the business skills needed to operate a small business efficiently and effectively.	
15.06	Identify your entrepreneurial aptitudes and skills.	
15.07	Develop a plan for opening a business.	
16.0	Solve problems and make informed decisions. – The student will be able to:	
16.01	Solve problems in accordance with management policy and mission statement.	
16.02	Make informed decisions in accordance with management policy and mission statement.	
16.03	Modify policy and/or mission statement to meet new conditions using approved procedures.	
16.04	Inform management personnel of policy and/or mission statement changes.	
17.0	Recognize, identify and demonstrate usage of foods. – The student will be able to:	
17.01	Recognize and identify standard herbs and their uses.	
17.02	Recognize and identify seasonings and their uses	
17.03	Recognize and identify spices and their uses.	
17.04	Recognize and identify cheese and their uses.	
17.05	Recognize and identify milk and milk products and their uses.	
17.06	Recognize and identify flavorings and their uses.	
17.07	Recognize and identify vegetables and their uses.	
17.08	Recognize and identify eggs and egg products and their uses.	
17.09	Recognize and identify fruit and their uses.	
17.10	Recognize and identify cuts of meats and their uses.	
17.11	Recognize and identify meats and their uses.	
17.12	Recognize and identify seafood and their uses.	
17.13	Recognize and identify poultry and their uses.	
17.14	Recognize and identify dairy products and their uses.	
17.15	Recognize and identify starches and their uses.	
17.16	Recognize and identify spices and their uses.	
18.0	Demonstrate skill in preparing foods for cooking. – The student will be able to:	
18.01	Prepare salads.	
18.02	Prepare salad dressings.	
18.03	Prepare hot platters.	
18.04	Prepare cold platters.	
18.05	Prepare hors d'oeuvres.	
18.06	Prepare canapés.	
18.07	Prepare chaud fraid.	
18.08	Prepare sandwiches.	
18.09	Garnish foods.	
18.10	Sculpt Ice.	
18.11	Prepare charcuterie (sausage).	
18.12	Prepare relishes.	
18.13	Prepare thickening agents.	
18.14	Prepare sauces:	
18.15	Prepare mother sauces	
18.16	Prepare egg sauces	
18.17	Prepare fruit sauces	
18.18	Prepare stocks	
18.19	Prepare soups	
18.20	Skin, scale and prepare fish	
18.21	Bone and prepare poultry	
18.22	Tenderize meats, poultry and seafood	
19.0	Demonstrate methods of cooking. – The student will be able to:	
19.01	Prepare pan-broiled foods.	
19.02	Prepare roasted foods.	
19.03	Prepare microwaved foods.	
19.04	Prepare stewed foods.	
19.05	Prepare broiled foods.	
19.06	Prepare baked foods.	
19.07	Follow basic baking principles.	
19.08	Follow the recipe specifically.	
19.09	Prepare and bake non-yeast dough products.	
19.10	Prepare and bake yeast dough products.	
19.11	Decorate bakery products.	
19.12	Prepare desserts.	
19.13	Prepare braised foods.	
19.14	Prepare simmered foods.	
19.15	Prepare smoked foods.	
19.16	Prepare barbecued foods.	
19.17	Prepare fried foods.	
19.18	Pan fry foods.	
19.19	Deep fry foods.	
19.20	Prepare sautéed foods.	
19.21	Prepare steamed foods.	
19.22	Prepare clarified butter.	
19.23	Prepare poached foods	
19.24	Prepare blanched foods.	
19.25	Prepare grilled foods.	
19.26	Prepare boiled foods.	
20.0	Perform various types of food services. – The student will be able to:	
20.01	Perform American service.	
20.02	Prepare for buffet service.	
20.03	Prepare family style service.	
20.04	Perform French service.	
20.05	Perform tableside service.	
20.06	Operate catering services.	
20.07	Operate fast food service.	
20.08	Prepare regional cuisine.	
20.09	Prepare international cuisine.	
20.10	Prepare classical cuisine.	
21.0	Apply principles of nutrition to food preparation. – The student will be able to:	
21.01	Use the MyPlate food guide as a reference guide.	
21.02	Identify food groups.	
21.03	Recognize nutritional context of food groups.	
21.04	Prepare balanced meals.	
21.05	Control portions to achieve nutritional balance.	
21.06	Define dietary allowances of proteins, fats, carbohydrates, and vitamins/minerals.	
21.07	Prepare food for special dietary needs.	
21.08	Recognize dietary requirements for special population groups.	
21.09	Demonstrate awareness of religious dietary requirements.	
22.0	Demonstrate skill using computers and software used in marketing. – The student will be able to:	
22.01	Demonstrate the importance of data entry procedures, i.e. payroll, inventory control, etc.	
22.02	Demonstrate the importance of merchandising math data entry procedures such as stock turnover, mark-up, markdown, open-to-buy, pricing, invoicing, etc.	
22.03	Demonstrate the importance of marketing spreadsheet data entry and output procedures.	
22.04	Demonstrate the importance of marketing spreadsheet data decision making skills.	
22.05	Utilize word processing and graphics programs to solve marketing problems and for marketing reports and activities.	
22.06	Demonstrate technology appropriate for marketing functions and practices related to a culinary career field.	
22.07	Utilize the Internet for culinary information.	
23.0	Identify the roles of management and supervisory personnel. – The student will be able to:	
23.01	Establish recruiting and selection procedures in accordance with policy.	
23.02	Develop procedures for staff orientation and training.	
23.03	Conduct new employee orientation to facility and to company policies.	
23.04	Develop procedures for employee performance evaluation.	
23.05	Establish compensation system.	
23.06	Identify labor control systems and their functions.	
23.07	Establish internal communication processes.	
23.08	Identify motivational techniques.	
23.09	Develop disciplinary process.	
23.10	Demonstrate conflict resolution.	
23.11	Identify employee groups.	
23.12	Identify the functions and purposes of employee unions.	
23.13	Identify procedures in management development.	
23.14	Prepare job descriptions.	
23.15	Conduct job application interviews.	
23.16	Conduct staff development training.	
23.17	Delegate responsibility and authority.	
23.18	Prepare employee work schedules.	
23.19	Reconcile staff grievances.	
23.20	Reconcile employee disputes/complaints.	
23.21	Lead management-employee group discussions.	
23.22	Communicate policy concerning harassment, including sexual harassment.	
23.23	Communicate policy concerning substance abuse.	
23.24	Demonstrate the principles of managing training programs.	
23.25	Perform a task analysis.	
23.26	Develop training objectives and plans for a training program.	
23.27	Demonstrate procedures for evaluating training programs.	
23.28	Identify communications concepts in training programs.	
23.29	Identify team-building strategies.	
23.30	Identify effective coaching and counseling techniques.	
23.31	Identify management and supervisory functions.	
23.32	Identify leadership styles.	
23.33	Identify work improvement concepts.	
23.34	Describe the supervisor's role as a change agent.	
24.0	Conduct emergency procedures. – The student will be able to:	
24.01	Call fire, police, and emergency medical services as needed.	
24.02	Provide and maintain firefighting equipment.	
24.03	Provide and maintain emergency first aid equipment and/or supplies.	
24.04	Document details of any emergency.	
24.05	Follow company emergency procedures.	
24.06	Establish fire drill and emergency procedures.	

Additional Information

Laboratory Activities

Laboratory investigations that include scientific inquiry, research, measurement, problem solving, emerging technologies, tools and equipment, as well as, experimental, quality, and safety procedures are an integral part of this career and technical program/course. Laboratory investigations benefit all students by developing an understanding of the complexity and ambiguity of empirical work, as well as the skills required to manage, operate, calibrate and troubleshoot equipment/tools used to make observations. Students understand measurement error; and have the skills to aggregate, interpret, and present the resulting data. Equipment and supplies should be provided to enhance hands-on experiences for students.

Career and Technical Student Organization (CTSO)

SkillsUSA is the intercurricular career and technical student organization providing leadership training and reinforcing specific career and technical skills.  Career and Technical Student Organizations provide activities for students as an integral part of the instruction offered.  

Accommodations

Federal and state legislation requires the provision of accommodations for students with disabilities to meet individual needs and ensure equal access. Postsecondary students with disabilities must self-identify, present documentation, request accommodations if needed, and develop a plan with their counselor and/or instructors. Accommodations received in postsecondary education may differ from those received in secondary education. Accommodations change the way the student is instructed. Students with disabilities may need accommodations in such areas as instructional methods and materials, assignments and assessments, time demands and schedules, learning environment, assistive technology and special communication systems. Documentation of the accommodations requested and provided should be maintained in a confidential file.

Certificate Programs

A College Credit Certificate consists of a program of instruction of less than sixty (60) credits of college-level courses, which is part of an AS or AAS degree program and prepares students for entry into employment (Rule 6A-14.030, F.A.C.).  This AS degree program includes the following College Credit Certificates:

Culinary Arts (0612050301) – 35 credit hours
Chef’s Apprentice (0612050302) – 12 credit hours
Culinary Arts Management Operations (0612050401) – 18 credit hours

Standards for the above certificate programs are contained in separate curriculum frameworks.

Additional Resources

For additional information regarding articulation agreements, Bright Futures Scholarships, Fine Arts/Practical Arts Credit and Equivalent Mathematics and Equally Rigorous Science Courses please refer to:
http://www.fldoe.org/academics/career-adult-edu/career-tech-edu/program-resources.stml.