2017 – 2018
Florida Department of Education
Curriculum Framework 

Program Title:	Culinary and Hospitality Specialties
Program Type:	Career Preparatory
Career Cluster:	Hospitality & Tourism

NOTE: This program has been daggered for deletion with 2016 - 2017 being the last cohort of students permitted to enroll in the program. After 2016-2017, no new students may be enrolled in this program. Students already enrolled in the program may, at the District’s discretion, continue taking courses in the program until completion. The alternative enrollment option for students is Culinary Arts 8800500.

Secondary – Career Preparatory	
Program Number	8800600	
CIP Number	0420040108	
Grade Level	9-12, 30, 31	
Standard Length	2 credits	
Teacher Certification	Refer to the Program Structure section.		
CTSO	FCCLA
SkillsUSA	
SOC Codes (all applicable) 	11-9051 – Food Service Managers
35-1011 – Chefs and Head Cooks	
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 safe and efficient work practices, marketing a business in the hospitality industry, the relationship of food and science, organizational and planning skills related to catered events, sustainability of the industry, utilization of technology to enhance hospitality businesses, and many levels/types of food preparation.  A capstone project is required at the conclusion of both courses.  

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 two occupational completion points.

To teach the course(s) listed below, instructors must hold at least one of the teacher certifications indicated for that course.

The following table illustrates the secondary course/program structure:

OCP	Course Number	Course Title	Teacher Certification	Length	SOC Code	Level	Graduation Requirement	
A	8800610	Culinary and Hospitality Specialties 1	FAM CON SCI
CULINARY 7 G	1 credit	11-9051	3	VO	
B	8800620	Culinary and Hospitality Specialties 2		1 credit	35-1011	2	VO	

 (Graduation Requirement Abbreviations- EQ= Equally Rigorous Science, PA= Practical Arts, EC= Economics, VO= Career and Technical Education)

Note: It is recommended that students complete Culinary Arts 1-4 (program #8800500) prior to enrolling in this program.

Academic Alignment Tables

Academic alignment is an ongoing, collaborative effort of professional educators specializing in the fields of science, mathematics, English/language arts, and Career and Technical Education (CTE). This initiative supports CTE programs by improving student performance through the integration of academic content within CTE courses. Career and Technical Education courses that have been aligned to the Next Generation Sunshine State Standards for Science and the Florida Standards for Mathematics and English/Language Arts will show the following data: the quantity of academic standards in the CTE course; the total number of standards contained in the academic course; and the percentage of alignment to the CTE course.

Courses	Anatomy/ Physiology
Honors	Astronomy     Solar/Galactic Honors	Biology 1	Chemistry 1	Earth-Space Science	Environmental Science	Genetics	Integrated Science	Marine Science 1 Honors	Physical Science	Physics 1	
8800610	32/87
37%	25/80
31%	5/83
6%	28/69
41%	2/67
3%	25/70
36%	25/69
36%	5/82
6%	21/66
32%	5/74
7%	25/72
35%	
8800620	37/87
43%	25/80
31%	9/83
11%	26/69
38%	2/67
3%	30/70
43%	26/69
38%	8/82
10%	27/66
41%	4/74
5%	25/72
35%	
**   Alignment pending review    						#   Alignment attempted, but no correlation to academic course

Courses	Algebra 1	Algebra 2	Geometry	English 1	English 2	English 3	English 4	
8800610	15/67
22%	24/75
32%	8/54
15%	**	**	15/45
33%	15/45
33%	
8800620	8/67
12%	16/75
21%	8/54
15%	**	**	10/45
22%	10/45
22%	
**   Alignment pending review    			#   Alignment attempted, but no correlation to academic course
Florida Standards for Technical Subjects 

Florida Standards (FS) for English Language Arts and Literacy in History/Social Studies, Science, and Technical Subjects are the critical reading and writing literacy standards designed for grade 6 and above. These standards are predicated on teachers of history/social studies, science, and technical subjects using their content area expertise to help students meet the particular challenges of reading, writing, speaking, listening, and language in their respective fields. The FS for Mathematical Practices are designed for grades K-12 and describe varieties of expertise that educators at all levels should seek to develop in their students. These practices rest on important “processes and proficiencies” with longstanding importance in mathematics education.

Instructors must incorporate the Florida Standards for Technical Subjects and Mathematical Practices throughout instruction of this CTE program.  To access these standards, please click on the following link: 

Florida Standards for English Language Development (ELD)
English language learners communicate for social and instructional purposes within the school setting. ELD.K12.SI.1.1 

English Language Development (ELD) Standards Special Notes:
Teachers are required to provide listening, speaking, reading and writing instruction that allows English language learners (ELL) to communicate for social and instructional purposes within the school setting.   For the given level of English language proficiency and with visual, graphic, or interactive support, students will interact with grade level words, expressions, sentences and discourse to process or produce language necessary for academic success. The ELD standard should specify a relevant content area concept or topic of study chosen by curriculum developers and teachers which maximizes an ELL’s need for communication and social skills. To access an ELL supporting document which delineates performance definitions and descriptors, please click on the following link: http://www.cpalms.org/uploads/docs/standards/eld/SI.pdf.
For additional information on the development and implementation of the ELD standards, please contact the Bureau of Student Achievement through Language Acquisition at sala@fldoe.org.

Regulated Program

It is strongly recommended that teachers obtain employee food handler training certification (http://www.myfloridalicense.com/dbpr/hr/food-lodging/employee-training.html) as well as food safety manager training/certification 
(http://www.myfloridalicense.com/dbpr/hr/food-lodging/ManagerCertification.html). 

Information on Department of Health rules that affect culinary programs is available at https://www.flrules.org/gateway/chapterhome.asp?chapter=64E-11.

Common Career Technical Core – Career Ready Practices

Career Ready Practices describe the career-ready skills that educators should seek to develop in their students.  These practices are not exclusive to a Career Pathway, program of study, discipline or level of education.  Career Ready Practices should be taught and reinforced in all career exploration and preparation programs with increasingly higher levels of complexity and expectation as a student advances through a program of study. 

1. Act as a responsible and contributing citizen and employee. 

2. Apply appropriate academic and technical skills. 

3. Attend to personal health and financial well-being. 

4. Communicate clearly, effectively and with reason. 

5. Consider the environmental, social and economic impacts of decisions. 

6. Demonstrate creativity and innovation. 

7. Employ valid and reliable research strategies. 

8. Utilize critical thinking to make sense of problems and persevere in solving them. 

9. Model integrity, ethical leadership and effective management. 

10. Plan education and career path aligned to personal goals. 

11. Use technology to enhance productivity. 

12. Work productively in teams while using cultural/global competence. 

Standards

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

01.0	Exhibit the ability to follow state mandated guidelines for food service.
02.0	Demonstrate language arts knowledge and skills.
03.0	Demonstrate science knowledge and skills.
04.0	Demonstrate and incorporate workplace safety procedures.
05.0	Utilize social networking to market a culinary/foodservice establishment.
06.0	Describe the requirements to be a successful entrepreneur and small business owner in the hospitality industry.
07.0	Demonstrate mathematics knowledge and skills.
08.0	Demonstrate standard preparation skills for various proteins.
09.0	Demonstrate standard preparation skills for baked goods.
10.0	Explain the interconnections and interdependency of food and science.
11.0	Demonstrate the skills necessary for planning and catering an event.
12.0	Develop and implement a capstone project.
13.0	Utilize technology to enhance the development of a business in the hospitality industry.
14.0	Examine the interconnections and interdependency of ecological, social, and economic systems.
15.0	Prepare nutritious food for individuals with special dietary needs.
16.0	Demonstrate advanced preparation skills for various proteins.
17.0	Demonstrate advanced preparation skills for baked goods.
18.0	Apply the knowledge and skills necessary to successfully cater an event.
19.0	Development and implement a capstone project.

2017 – 2018
Florida Department of Education
Student Performance Standards

Course Title: 	Culinary and Hospitality Specialties 1 
Course Number: 	8800610
Course Credit:	1 

Course Description:

This course includes food safety and sanitation; workplace safety; using social networking as a marketing tool; entrepreneurship; the correlation between food and science; and catering.  Food preparation activities are throughout the course and the culmination of the course is a capstone project.

Abbreviations: 
FS-M/LA = Florida Standards for Math/Language Arts
NGSSS-Sci = Next Generation Sunshine State Standards for Science

CTE Standards and Benchmarks	FS-M/LA	NGSSS-Sci	Regulatory Compliance	
01.0	Exhibit the ability to follow state mandated guidelines for food service.  The student will be able to:			64E-11.001	
01.01	Demonstrate proper personal hygiene (hand washing; use of gloves; grooming; proper hair restraints, closed-toe shoes, aprons, uniforms).	LAFS.1112.SL.1.1	SC.912.L.14.52;
SC.912.L.14.6		
01.02	Demonstrate proper food handling techniques (thermometer use; thawing and freezing methods; internal cooking temperatures) utilizing HACCP industry safety and sanitation procedures.	LAFS.1112.SL.1.1	SC.912.L.14.52;
SC.912.L.14.6		
01.03	Demonstrate and utilize proper techniques for receiving and storing food supplies.	LAFS.1112.SL.1.1	SC.912.L.14.52;
SC.912.L.14.6		
01.04	Demonstrate and utilize proper techniques for transporting food.	LAFS.1112.SL.1.1	SC.912.L.14.52;
SC.912.L.14.6		
01.05	Demonstrate and utilize proper cleaning and sanitizing techniques (cleaning vs. sanitizing; storing cleaning supplies; proper procedures for cleaning equipment).	LAFS.1112.SL.1.1	SC.912.L.14.52;
SC.912.L.14.6		
01.06	Demonstrate and utilize proper licensed pest control procedures including maintaining a clean facility.	LAFS.1112.SL.1.1			
01.07	Classify all causes of food borne illnesses (e.g., physical particles, chemicals and bacteria.	LAFS.1112.SL.1.1; LAFS.1112.W.1.2	SC.912.L.14.52;
SC.912.L.14.6		
01.08	Describe symptoms of food borne illness and how food borne illness can be prevented.	LAFS.1112.SL.2.4	SC.912.L.14.52;
SC.912.L.14.6		
01.09	Describe cross contamination and incorporate ways to prevent this from occurring.	LAFS.1112.SL.2.4	SC.912.L.14.52;
SC.912.L.14.6		
01.10	Use previous knowledge acquired from obtaining the Employee Food Handler Training Certificate that is valid in Florida (http://www.myfloridalicense.com/dbpr/hr/food-lodging/employee-training.html).  	LAFS.1112.RI.1.1; LAFS.1112.W.1.2; LAFS.1112.SL.1.1	SC.912.L.14.52;
SC.912.L.14.6	509.049, F.S.
61C-4.023	
02.0	Demonstrate language arts knowledge and skills.  The student will be able to:				
02.01	Locate, comprehend and evaluate key elements of oral and written information.	AF2.4	LAFS.1112.L.2.3			
02.02	Draft, revise, and edit written documents using correct grammar, punctuation and vocabulary. 	AF2.5	LAFS.1112.W.2.4; LAFS.1112.W.2.5; LAFS.1112.W.2.6			
02.03	Present information formally and informally for specific purposes and audiences.	LAFS.1112.SL.2.4			
03.0	Demonstrate science knowledge and skills.  The student will be able to: 					
02.0	
03.01	Discuss the role of creativity in constructing scientific questions, methods and explanations. 	AF4.1	LAFS.1112.SL.1.1			
03.02	Formulate scientifically investigable questions, construct investigations, collect and evaluate data, and develop scientific recommendations based on findings.	LAFS.1112.W.3.7			
04.0	Demonstrate and incorporate workplace safety procedures.  The student will be able to:				
04.01	Follow standard procedures for physical hazard control.	LAFS.1112.SL.1.1	SC.912.N.1.1		
04.02	Identify and utilize first-aid procedures for accidents and injuries.	LAFS.1112.SL.1.1	SC.912.N.1.1		
04.03	Follow the standards for infectious disease control	LAFS.1112.SL.1.1	SC.912.L.14.52;
SC.912.L.14.6;
SC.912.N.1.1		
04.04	Apply sanitary procedures in maintaining the facility including proper waste disposal methods.	LAFS.1112.SL.1.1	SC.912.L.14.52;
SC.912.L.14.6;
SC.912.N.1.1		
04.05	Maintain an MSDS (Materials Safety Data Sheet) for each product and keep in a three ring binder in the kitchen area.	LAFS.1112.W.1.2	SC.912.N.1.1		
04.06	Explain the Federal Hazardous Communications Regulations Law.	LAFS.1112.SL.2.4			
04.07	Demonstrate and utilize safety procedures related to prevention of slips, falls, fire, proper lifting and chemical use.	LAFS.1112.SL.2.4	SC.912.N.1.1		
04.08	Identify the HACCP (Hazard Analysis Critical Control Point) during all food handling processes.	LAFS.1112.SL.2.4	SC.912.L.14.52;
SC.912.L.14.6;
SC.912.N.1.1		
04.09	Demonstrate proper knife handling skills.	LAFS.1112.SL.2.4			
05.0	Utilize social networking to market a culinary/foodservice establishment.  The student will be able to:				
05.01	Identify major social networks (i.e. Facebook, twitter) and the networks specific to the industry (yelp*, foursquare, urbanspoon, etc.) and explain how they can be applied to a marketing strategy.	LAFS.1112.SL.2.5			
05.02	Use technology to become aware of the academic and professional networking opportunities sites provide.	LAFS.1112.SL.2.5			
05.03	Identify and describe social media marketing practices such as phishing and explain how these practices are used in the culinary/hospitality fields. 	LAFS.1112.SL.2.5			
05.04	Create and participate in blogs for purposes of culinary/hospitality communication or marketing.	LAFS.1112.SL.2.5			
05.05	Participate, communicate and use the online activities to generate a market idea.	LAFS.1112.SL.2.5			
05.06	Demonstrate the ability to use networking tools collaboratively, creatively, and with market project outcomes.	LAFS.1112.SL.2.5			
05.07	Describe how social media and demographic data can be used to define and analyze target audience.	LAFS.1112.SL.2.5			
06.0	Describe the requirements to be a successful entrepreneur and small business owner in the hospitality industry.  The student will be able to:				
06.01	Describe the importance of entrepreneurship to the American Economy.	LAFS.1112.SL.1.2			
06.02	Distinguish between the advantages and disadvantages of business ownership.	LAFS.1112.SL.2.4			
06.03	Evaluate the risks involved in ownership of a business.	LAFS.1112.SL.2.4; LAFS.1112.W.2.4			
06.04	Identify the business skills needed to operate a small business efficiently and effectively.	LAFS.1112.SL.2.4			
06.05	Research the start-up process for a small business (including regulatory issues, corporate structure, financing and insurance needs).	LAFS.1112.W.2.4			
06.06	Create a business model for a food operation.	LAFS.1112.W.3.7			
07.0	Demonstrate mathematics knowledge and skills.  The student will be able to:				
07.01	Demonstrate knowledge of arithmetic operations. 	MAFS.912.A-SSE.1.1			
07.02	Analyze and apply data and measurements to solve problems and interpret documents. 	MAFS.912.A-CED.1.3;
MAFS.912.A-SSE.1.1

LAFS.1112.RI.2.5			
07.03	Construct charts/tables/graphs using functions and data.  	MAFS.912.A-CED.1.2;
MAFS.912.A-CED.1.1;
MAFS.912.A-REI.3.6;
MAFS.912.F-IF.2.4;
MAFS.912.F-IF.3.9

LAFS.1112.W.3.8			
08.0	Demonstrate standard preparation skills for various proteins.  The student will be able to:				
08.01	Identify primal, sub-primal, and fabricated cuts of meats (beef, veal, pork, lamb, poultry).	LAFS.1112.SL.2.4			
08.02	Explain the structure and composition of meats.	LAFS.1112.SL.2.4	SC.912.L.18.4		
08.03	Compare and contrast the different components of each type of meat (beef, pork, veal, lamb, poultry).	LAFS.1112.SL.2.4			
08.04	Identify and describe the quality grades of meats.	LAFS.1112.SL.2.4			
08.05	Research various cooking methods for meats.	LAFS.1112.RI.2.4	SC.912.L.18.11;
SC.912.L.18.12;
SC.912.L.18.4;
SC.912.P.8.2;
SC.912.P.10.4		
08.06	Prepare meats using a variety of cooking methods.	LAFS.1112.SL.2.4	SC.912.L.18.11;
SC.912.L.18.12;
SC.912.L.18.4;
SC.912.P.8.2;
SC.912.P.10.4		
09.0	Demonstrate standard preparation skills for baked goods.  The student will be able to:				
09.0	
09.01	Identify and select baking and dessert ingredients.	LAFS.1112.SL.2.4	SC.912.L.18.2;
SC.912.L.18.3;
SC.912.L.18.4;		
09.02	Store and handle baking and dessert products.	LAFS.1112.SL.2.4	SC.912.P.10.4		
09.03	Prepare baked products using mixes.	LAFS.1112.SL.2.4	SC.912.P.8.2;
SC.912.P.10.4		
09.04	Make and bake pies.	LAFS.1112.SL.2.4	SC.912.L.18.11;
SC.912.L.18.2;
SC.912.L.18.3
SC.912.L.18.4;
SC.912.P.8.2;
SC.912.P.10.4		
09.05	Prepare and bake quick breads.	LAFS.1112.SL.2.4	SC.912.L.18.11;
SC.912.L.18.2;
SC.912.L.18.3;
SC.912.L.18.4;
SC.912.L.18.6;
SC.912.P.8.2;
SC.912.P.10.4
		
09.06	Prepare and bake yeast breads.	LAFS.1112.SL.2.4	SC.912.L.18.11;
SC.912.L.18.2;
SC.912.L.18.3;
SC.912.L.18.4;
SC.912.L.18.6;
SC.912.P.8.2;
SC.912.P.10.4		
09.07	Prepare, bake and present assorted cakes.	LAFS.1112.SL.2.4	SC.912.L.18.11;
SC.912.L.18.2;
SC.912.L.18.3;
SC.912.L.18.4;
SC.912.L.18.6;
SC.912.P.8.2;
SC.912.P.10.4		
09.08	Prepare syrups, sweet sauces, and gelatins.	LAFS.1112.SL.2.4	SC.912.L.18.11;
SC.912.L.18.12;
SC.912.L.18.2;
SC.912.L.18.3;
SC.912.L.18.4;
SC.912.L.18.6;
SC.912.P.8.2;
SC.912.P.10.4
		
09.09	Prepare and apply butter creams and icings.	LAFS.1112.SL.2.4	SC.912.L.18.11;
SC.912.L.18.12;
SC.912.L.18.2;
SC.912.L.18.3
SC.912.L.18.4;
SC.912.L.18.6;
SC.912.P.8.2;
SC.912.P.10.4
		
09.10	Prepare baked products that are “healthy” through the use of alternative ingredients.	LAFS.1112.SL.2.4	SC.912.L.18.11;
SC.912.L.18.2;
SC.912.L.18.3
SC.912.L.18.4;
SC.912.L.18.6;
SC.912.P.8.2;
SC.912.P.10.4		
09.11	Define gluten sensitivity and the resulting physical conditions.	LAFS.1112.RI.2.4	SC.912.L.18.2		
09.12	Identify foods that contain gluten and foods that are gluten-free.	LAFS.1112.SL.2.4	SC.912.L.18.2		
09.13	Identify and select basic ingredients used for gluten-free baking (including organic ingredients and non-gluten flours).	LAFS.1112.SL.2.4	SC.912.L.18.11;
SC.912.L.18.2;
SC.912.L.18.3
SC.912.L.18.4;
SC.912.L.18.6;
SC.912.P.8.2;
SC.912.P.10.4

10.0	Explain the interconnections and interdependency of food and science.  The student will be able to:				
10.01	Define culinology and research the origin of the term.	LAFS.1112.RI.2.4			
10.02	Describe the impact of culinology on global society as a subject/discipline	LAFS.1112.SL.2.4			
10.03	Research the potential employment opportunities related to culinology (nutritionists, recipe development, food batchmakers, food scientists, food inspectors, packaging specialists, product development technologists, quality assurance specialists, research chefs, etc.).	LAFS.1112.RI.2.4			
10.04	Compare and contrast the reactions of different chemicals on foods.	LAFS.1112.SL.2.4	SC.912.L.18.11;
SC.912.P.8.2		
10.05	Evaluate how the eventual flavor and texture of food ingredients is affected by the cooking method used.	LAFS.1112.RI.2.4; LAFS.1112.SL.2.4	SC.912.P.10.4		
10.06	Create a chart to do a food sensory analysis.	LAFS.1112.W.3.8			
10.07	Define molecular gastronomy and research the origin of the term. 	LAFS.1112.RI.2.4	SC.912.L.14.45;
SC.912.P.8.6;
SC.912.P.8.7		
10.08	Distinguish between culinary definitions and culinary precisions.	LAFS.1112.RI.2.4; LAFS.1112.SL.2.4			
10.09	Using the basic concepts of molecular gastronomy, blend traditional or ethnic foods into a processed food that can be easily reproduced.	LAFS.1112.SL.2.4	SC.912.L.14.45;
SC.912.P.8.6;
SC.912.P.8.7
		
10.10	Create, prepare, and present an original recipe using the concepts of molecular gastronomy.	LAFS.1112.SL.2.4	SC.912.L.14.45;
SC.912.P.8.6;
SC.912.P.8.7		
10.11	Research top allergens, analyze their effect on persons with food allergies, and how to control allergy contamination in the kitchen.	LAFS.1112.RI.2.4	SC.912.L.14.46;
SC.912.L.14.6;
SC.912.N.1.1		
11.0	Demonstrate the skills necessary for planning and catering an event.  The student will be able to:				
11.01	Define catering and describe the type of events that are usually catered.	LAFS.1112.SL.2.4			
11.02	Describe and illustrate how common themes are found across catering operations.	LAFS.1112.SL.2.4			
11.03	Differentiate between low cost and elaborate events.	LAFS.1112.RI.2.4; LAFS.1112.SL.2.4			
11.04	Describe the regulatory restrictions for an approved kitchen and state mandated Food Safety Training requirements for a catering job. 	LAFS.1112.SL.2.4			
11.05	Research the rule language in Florida Administrative Code related to catering (https://www.flrules.org/gateway/ChapterHome.asp?Chapter=64E-11). 	LAFS.1112.RI.2.4		64E-11.001, F.A.C.	
11.06	Develop a menu for various events and determine food preparation steps based on the venue.	LAFS.1112.W.3.7			
11.07	Plan and prepare a variety of hors d’oeuvres.	LAFS.1112.SL.2.4			
11.08	Demonstrate beverage preparation skills.	LAFS.1112.SL.2.4			
11.09	Plan and prepare dishes that lend themselves to various types of events.	LAFS.1112.SL.2.4			
11.10	Plan and organize an actual event using acquired skills.	LAFS.1112.SL.2.4			
12.0	Develop and implement a capstone project.  The student will be able to:				
12.01	Create a menu (may be gourmet or thematic) using original recipes or references must be cited.  Menu must be printed and presented professionally.	LAFS.1112.W.3.7; LAFS.1112.RI.3.7			
12.02	Plan for use of appropriate tableware, linens and decorations.	LAFS.1112.SL.1.1			
12.03	Develop purchase orders for all food items, supplies, tools and equipment including vendors and prices.	MAFS.912.A-SSE.1.1

LAFS.1112.W.1.2			
12.04	Create a timeline allowing sufficient time for preparation, service, and clean up and include notated HACCP control points.	LAFS.1112.W.1.2			
12.05	Prepare a cost analysis for the event – cost per person and per menu item.	MAFS.912.A-CED.1.3; MAFS.912.A-SSE.1.1

LAFS.1112.W.1.2			
12.06	Determine nutritional values for all food items being served.	LAFS.1112.RI.2.4; LAFS.1112.SL.2.4			
12.07	Describe how foods align with the MyPlate food guide and make recommendations for restricted diets (sodium, fat, calories).	LAFS.1112.RI.2.4; LAFS.1112.SL.2.4			
12.08	Photograph or videotape all skills being demonstrated.	LAFS.1112.SL.2.5			
12.09	Create a meal and present it to a panel of industry professionals.	LAFS.1112.RI.3.7; 
LAFS.1112.SL.2.4;
LAFS.1112.W.3.7			
12.10	Deliver a 5-10 minute oral presentation on this project utilizing at least one form of multi-media technology.	LAFS.1112.SL.2.5			

2016 – 2017 
Florida Department of Education
Student Performance Standards

Course Title: 	Culinary and Hospitality Specialties 2 
Course Number: 	8800620
Course Credit:	1

Course Description:

This course includes the utilization of technology in the hospitality industry; sustainability; leadership and teamwork; recognition of special dietary needs; and catering activities.  Food preparation activities at an advanced level are throughout the course and the culmination of the course is a capstone project.

Abbreviations: 
FS-M/LA = Florida Standards for Math/Language Arts
NGSSS-Sci = Next Generation Sunshine State Standards for Science

CTE Standards and Benchmarks	FS-M/LA	NGSSS-Sci	Regulatory Compliance	
13.0	Utilize technology to enhance the development of a business in the hospitality industry.  The student will be able to:				
13.01	Create and present a selection of designs for development of a hospitality business using appropriate software applications.	LAFS.1112.SL.2.5			
13.02	Recognize the resources available to the public and private sector regarding the science behind menu development, demographics, targeted advertising and the value of ‘key word’ identifiers for search engines.	LAFS.1112.RI.2.4			
13.03	Develop various restaurant menus using appropriate software applications.	LAFS.1112.W.2.6			
13.04	Design advertisements for hospitality services for different media using a variety of software applications.	LAFS.1112.W.2.6			
13.05	Design a website that would enhance a new restaurant or hospitality business. 	LAFS.1112.W.2.6			
13.06	Use technology to operate a restaurant including inventory, costing, budgeting, and tracking number of guests and profit.	LAFS.1112.W.2.6			
14.0	Examine the interconnections and interdependency of ecological, social, and economic systems.  The student will be able to:				
14.01	Explain sustainability as it relates to food production and consumption.	LAFS.1112.SL.2.4	SC.912.L.17.11;
SC.912.L.17.12;
SC.912.L.17.16;
SC.912.L.17.17;
SC.912.L.17.18;
SC.912.L.17.19;
SC.912.L.17.20		
14.02	Develop and apply the knowledge, perspective, vision, skills, and habits necessary to make decisions and take actions to promote sustainability in the kitchen.	LAFS.1112.SL.2.4	SC.912.L.17.11;
SC.912.L.17.12;
SC.912.L.17.16;
SC.912.L.17.17;
SC.912.L.17.18;
SC.912.L.17.19;
SC.912.L.17.20		
14.03	Explain how materials are formed by various natural processes and can be used in different ways.	LAFS.1112.SL.2.4			
14.04	Create a career plan that reflects personal and professional goals dealing with sustainability and the influence you can have.	LAFS.1112.W.2.4	SC.912.L.17.11;
SC.912.L.17.12;
SC.912.L.17.16;
SC.912.L.17.17;
SC.912.L.17.18;
SC.912.L.17.19;
SC.912.L.17.20		
14.05	Describe reasonable stewardship regarding best practices for Green programs including energy efficiency through energy-saving equipment, wastewater controls, product purchasing and recycling.	LAFS.1112.SL.2.4	SC.912.L.17.11;
SC.912.L.17.12;
SC.912.L.17.14;
SC.912.L.17.16;
SC.912.L.17.17;
SC.912.L.17.18;
SC.912.L.17.19;
SC.912.L.17.20		
14.06	Explain how energy saving measures increase profitability of a food service establishment.	LAFS.1112.SL.2.4			
14.07	Describe reasonable stewardship regarding best practices for Sustainability programs including seafood sustainability (aquaculture, fishery management – recreational and commercial); product purchasing awareness; and Used Cooking Oil (grease management, biodiesel initiatives).	LAFS.1112.SL.2.4	SC.912.L.17.11;
SC.912.L.17.12;
SC.912.L.17.14;
SC.912.L.17.16;
SC.912.L.17.17;
SC.912.L.17.18;
SC.912.L.17.19;
SC.912.L.17.2;
SC.912.L.17.3;
SC.912.L.17.20		
14.08	Describe current trends related to sustainability (local, slow food movement, etc.).	LAFS.1112.SL.2.4	SC.912.L.17.11;
SC.912.L.17.12;
SC.912.L.17.16;
SC.912.L.17.17;
SC.912.L.17.18;
SC.912.L.17.19;
SC.912.L.17.20		
15.0	Prepare nutritious food for individuals with special dietary needs.  The student will be able to:				
15.01	Identify the needs of an aging culture and identify foods specific to those suffering from certain medical conditions. 	LAFS.1112.SL.2.4			
15.02	Identify common physiological changes that affect the nutritional status of seniors (body composition, gastrointestinal changes, musculoskeletal changes, sensory and oral changes, cardiovascular changes, lowered immune function).	LAFS.1112.SL.2.4	SC.912.L.14.12;
SC.912.L.14.16;
SC.912.L.14.32;
SC.912.L.14.36;
SC.912.L.14.39;
SC.912.L.14.46;
SC.912.L.14.42;
SC.912.L.14.6		
15.03	Identify psychosocial changes that can affect the consumption of food by seniors (depression, dementia, Alzheimer’s disease, alcohol abuse, social isolation)	LAFS.1112.SL.2.4	SC.912.L.14.21		
15.04	Develop menus and prepare foods for seniors with:  diabetes, heart disease, weight issues (underweight and overweight) 	LAFS.1112.W.2.4	SC.912.L.14.12;
SC.912.L.14.16;
SC.912.L.14.32;
SC.912.L.14.36;
SC.912.L.14.39;
SC.912.L.14.46;
SC.912.L.14.42;
SC.912.L.14.6		
15.05	Define malnutrition and how it can affect seniors 	LAFS.1112.W.1.2	SC.912.L.14.52;
SC.912.L.14.6		
15.06	Identify potentially hazardous foods that cause susceptible individuals to be more at risk for foodborne illness.	LAFS.1112.SL.2.4	SC.912.L.14.52;
SC.912.L.14.6		
15.07	List the essential nutrients and their food sources and explain their function in the body	LAFS.1112.W.1.2	SC.912.L.18.1;
SC.912.L.18.2;
SC.912.L.18.3;
SC.912.L.18.4		
15.08	Examine the use of nutritional supplements by athletes and explain any advantages or disadvantages	LAFS.1112.RI.2.4	SC.912.L.18.1;
SC.912.L.18.2;
SC.912.L.18.3;
SC.912.L.18.4		
15.09	Develop a balanced meal plan that maximizes an athlete’s level of endurance and strength via controlled caloric intake.	LAFS.1112.W.3.7	SC.912.L.18.1;
SC.912.L.18.2;
SC.912.L.18.3;
SC.912.L.18.4		
15.10	Prepare a meal for student athletes	LAFS.1112.SL.2.4			
16.0	Demonstrate advanced preparation skills for various proteins.  The student will be able to:				
16.01	Research and report on the quality grading process for meats.	LAFS.1112.RI.3.7			
16.02	Identify and prepare cuts of meat that would be suitable for moist/dry/combination cooking techniques.	LAFS.1112.SL.2.4	SC.912.L.18.11;
SC.912.L.18.12;
SC.912.L.18.4;
SC.912.L.18.6

SC.912.P.8.2;
SC.912.P.10.4		
16.03	Describe the characteristics of organic meats.	LAFS.1112.SL.2.4			
16.04	Identify Game/Exotic meats.	LAFS.1112.SL.2.4			
16.05	Describe the process of aging meats.	LAFS.1112.SL.2.4	SC.912.L.18.11;
SC.912.L.18.12;
SC.912.L.18.4;
SC.912.L.18.6;
SC.912.P.8.2		
16.06	Prepare steaks, chops, and roasts.	LAFS.1112.SL.2.4			
16.07	Prepare proteins using FDA Food Code: http://www.fda.gov/food/guidanceregulation/retailfoodprotection/foodcode/default.htm .	LAFS.1112.SL.2.4		61C-1, F.A.C	
17.0	Demonstrate advanced preparation skills for baked goods.  The student will be able to:				
17.01	Identify and select advanced baking and dessert ingredients.	LAFS.1112.SL.2.4			
17.02	Store and handle advanced baking and dessert products.	LAFS.1112.SL.2.4			
17.03	Prepare advanced baked products (pies, breads, pastries, etc.)	LAFS.1112.SL.2.4	SC.912.L.18.11;
SC.912.P.8.2;
SC.912.P.10.4		
17.04	Prepare, bake and present specialty cakes.	LAFS.1112.SL.2.4	SC.912.L.18.11;
SC.912.P.8.2;
SC.912.P.10.4		
17.05	Demonstrate advanced decorating techniques using various frostings/icings.	LAFS.1112.SL.2.4			
17.06	Prepare gluten-free products using appropriate blending and mixing techniques to achieve high-quality taste, texture, and appearance.	LAFS.1112.SL.2.4	SC.912.N.1.1;
SC.912.P.8.2		
17.07	Demonstrate strategies used in communicating with customers who have allergies.	LAFS.1112.SL.2.4			
18.0	Apply the knowledge and skills necessary to successfully cater an event.  The student will be able to:				
18.01	Recognize an RFP (Request for Proposal) and how to send one out.	LAFS.1112.RI.1.1			
18.02	Develop a proposal fitting the consumer’s needs and desires to a budget, site selection, permits, transportation, parking, theme development, audio/visual needs, security, banquet planning (food or menu development), seating, rental equipment, emergency plans, health care and cleanup.	MAFS.912.A-SSE.1.1

LAFS.1112.W.3.7			
18.03	Use acquired knowledge to obtain Food Safety Manager Certificate that is valid in Florida (http://www.myfloridalicense.com/dbpr/hr/food-lodging/ManagerCertification.html).	LAFS.1112.RI.1.1; LAFS.1112.SL.1.1; LAFS.1112.W.1.2		509.039, F.S.
61C-4.023, F.A.C.
64E-11.012, F.A.C.
	
18.04	Assess the impact on food preparation and organization for on-premise vs. off-premise events.	LAFS.1112.RI.2.4; LAFS.1112.SL.2.4			
18.05	Develop a menu and pricing, cost controls and consumer advisories applicable to a catering job. 	MAFS.912.A-SSE.1.1;
MAFS.912.F-IF.2.4;
MAFS.912.F-IF.3.9

LAFS.1112.W.3.7			
18.06	Plan and prepare dishes used in different catering styles demonstrating ease in transportation and service.	LAFS.1112.SL.2.4			
18.07	Describe how to staff an event.	LAFS.1112.W.1.2			
18.08	Illustrate various room set-ups for different catering functions, including proper tools, motion techniques, and staff needed.	LAFS.1112.SL.2.5			
18.09	Create a plan for floral arrangements, rental equipment requirements, what to do with leftovers, and target marketing for a catering job.	LAFS.1112.W.2.4			
18.10	Plan, organize, and cater an actual event using acquired skills.	LAFS.1112.SL.2.4			
19.0	Develop and implement a capstone project.  The student will be able to:				
19.01	Create a menu (may be gourmet or thematic) using original recipes or references must be cited.  Manu must be printed and presented professionally	LAFS.1112.W.3.7			
19.02	Plan for use of appropriate tableware, linens and decorations.	LAFS.1112.SL.1.1			
19.03	Develop purchase orders for all food items, supplies, tools and equipment including vendors and prices.	MAFS.912.A-SSE.1.1

LAFS.1112.W.2.4			
19.04	Create a timeline allowing sufficient time for preparation, service, clean up and include notated HACCP control points.	LAFS.1112.W.3.7			
19.05	Prepare a cost analysis for the event – cost per person and per menu item.	MAFS.912.A-SSE.1.1

LAFS.1112.W.3.7			
19.06	Determine nutritional values for all food items being served.	LAFS.1112.RI.2.4; LAFS.1112.SL.2.4
	SC.912.L.18.1;
SC.912.L.18.2;
SC.912.L.18.3;
SC.912.L.18.4		
19.07	Describe how foods align with the MyPlate food guide and make recommendations for restricted diets (sodium, fat, calories)	LAFS.1112.RI.2.4;
LAFS.1112.SL.2.4
			
19.08	Photograph or videotape all skills being demonstrated.	LAFS.1112.SL.2.5			
19.09	Create a meal and present it to a panel of industry professionals.	LAFS.1112.RI.3.7; LAFS.1112.SL.2.4; LAFS.1112.W.3.7			
19.10	Deliver a 5-10 minute oral presentation on this project utilizing at least one form of multi-media technology.	LAFS.1112.SL.2.5			

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.

Special Notes

The occupational standards and benchmarks outlined in this secondary program correlate to the standards and benchmarks of the postsecondary program with the same Classification of Instructional Programs (CIP) number. 
 
MyCareerShines is an interactive resource to assist students in identifying their ideal career and to enhance preparation for employment. Teachers are encouraged to integrate this resource into the program curriculum to meet the employability goals for each student.  Access MyCareerShines by visiting: www.mycareershines.org.

It is recommended that students complete Culinary Arts 1-4 (program #8800500) prior to enrolling in this program.

Career and Technical Student Organization (CTSO)

Family, Career and Community Leaders of America (FCCLA) 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.  

Cooperative Training – OJT

On-the-job training is appropriate but not required for this program.  Whenever offered, the rules, guidelines, and requirements specified in the OJT framework apply. 

Accommodations

Federal and state legislation requires the provision of accommodations for students with disabilities as identified on the secondary student’s Individual Educational Plan (IEP) or 504 plan or postsecondary student’s accommodations’ plan to meet individual needs and ensure equal access.  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.

In addition to accommodations, some secondary students with disabilities (students with an IEP served in Exceptional Student Education (ESE)) will need modifications to meet their needs.  Modifications change the outcomes or what the student is expected to learn, e.g., modifying the curriculum of a secondary career and technical education course.  Note: postsecondary curriculum and regulated secondary programs cannot be modified.

Some secondary students with disabilities (ESE) may need additional time (i.e., longer than the regular school year), to master the student performance standards associated with a regular Occupational Completion Point (OCP) or a Modified Occupational Completion Point (MOCP).  If needed, a student may enroll in the same career and technical course more than once.  Documentation should be included in the IEP that clearly indicates that it is anticipated that the student may need an additional year to complete an OCP/MOCP.  The student should work on different competencies and new applications of competencies each year toward completion of the OCP/MOCP.  After achieving the competencies identified for the year, the student earns credit for the course.  It is important to ensure that credits earned by students are reported accurately.  The district’s information system must be designed to accept multiple credits for the same course number for eligible students with disabilities.

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.