2014 – 2015
Florida Department of Education
Curriculum Framework 

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

Secondary – Career Preparatory	
Program Number	8800600	
CIP Number	0420040108	
Grade Level	9-12, 30, 31	
Standard Length	2 credits	
Teacher Certification	FAM CON SC 1
CULINARY 7G	
CTSO	FCCLA
SkillsUSA	
SOC Codes (all applicable) 	11-9051 – Food Service Managers
35-1011 – Chefs and Head Cooks	
Facility Code	http://www.fldoe.org/edfacil/sref.asp (State Requirements for Educational Facilities)	
Targeted Occupation List	http://www.labormarketinfo.com/wec/TargetOccupationList.htm	
Perkins Technical Skill Attainment Inventory	http://www.fldoe.org/workforce/perkins/perkins_resources.asp 	
Industry Certifications	http://www.fldoe.org/workforce/fcpea/default.asp 	
Statewide Articulation	http://www.fldoe.org/workforce/dwdframe/artic_frame.asp 	

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 and 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 and 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 

The following table illustrates the secondary program structure:

OCP	Course Number	Course Title	Length	SOC Code	Level	
A	8800610	Culinary and Hospitality Specialties 1	1 credit	11-9051	2	
B	8800620	Culinary and Hospitality Specialties 2	1 credit	35-1011	2	

Academic Alignment Table

Some or all of the courses in this program have been academically aligned to the Florida Standards for Mathematics and the Next Generation Sunshine State Standards (NGSSS) for Science.  The table below contains the results of the alignment efforts by both academic core and Career and Technical Education (CTE) professional educators.  Data shown in the table includes the number of academic standards in the CTE course and the percentage of alignment to the CTE course.

Courses	Algebra 1	Algebra 2	Geometry	Anatomy/ Physiology Honors	Astronomy     Solar/Galactic Honors	Biology 1	Chemistry 1	Earth-Space Science	Genetics	Marine Science 1 Honors	Physical Science	Physics 1	
Culinary and Hospitality Specialties 1	**	**	**	13/53
25%	**	17/56
30%	25/55
45%	**	13/35
37%	**	24/56
43%	17/53
32%	
Culinary and Hospitality Specialties 2	**	**	**	12/53
23%	**	13/56
23%	14/55
25%	**	8/35
23%	**	13/56
23%	8/53
15%	
^^	Alignment pending full implementation of the    					**   Alignment pending review    
	Florida Standards for Mathematics.				#   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.  It is important to note that the 6-12 literacy standards in history/social studies, science, and technical subjects are not meant to replace content standards in those areas but rather to supplement them.

This curriculum framework incorporates grades 11-12 reading and writing literacy standards in the third and fourth courses of this CTE program.  The standards for Mathematical Practices 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.  This curriculum framework incorporates the appropriate mathematical practices.  

Florida Standards for Mathematics & Language Arts (FS-M/LA)

Some or all of the courses in this program have been aligned to the Florida Standards for Mathematics and Language Arts used in core academic classes.  Data shown in the framework table (column ‘FS-M/LA’) contains the results of these alignment efforts.

Next Generation Sunshine State Standards (NGSSS) - Science 

Some or all of the courses in this program have been aligned to the Next Generation Sunshine State Standards (NGSSS) for Science. These standards are listed next to the content standards.

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	Methods and strategies for using Florida Standards for grades 11-12 reading in Technical Subjects for student success in Culinary and Hospitality Specialties.
02.0	Methods and strategies for using Florida Standards for grades 11-12 writing in Technical Subjects for student success in Culinary and Hospitality Specialties.
03.0	Methods and strategies for using Florida Standards for grades 11-12 Mathematical Practices in Technical Subjects for student success in Culinary and Hospitality Specialties.
04.0	Exhibit the ability to follow state mandated guidelines for food service.
05.0	Demonstrate language arts knowledge and skills.
06.0	Demonstrate science knowledge and skills.
07.0	Demonstrate and incorporate workplace safety procedures.
08.0	Utilize social networking to market a culinary/foodservice establishment.
09.0	Describe the requirements to be a successful entrepreneur and small business owner in the hospitality industry.
10.0	Demonstrate mathematics knowledge and skills.
11.0	Demonstrate standard preparation skills for various proteins.
12.0	Demonstrate standard preparation skills for baked goods.
13.0	Explain the interconnections and interdependency of food and science.
14.0	Demonstrate the skills necessary for planning and catering an event.
15.0	Develop and implement a capstone project.
16.0	Utilize technology to enhance the development of a business in the hospitality industry.
17.0	Examine the interconnections and interdependency of ecological, social, and economic systems.
18.0	Prepare nutritious food for individuals with special dietary needs.
19.0	Demonstrate advanced preparation skills for various proteins.
20.0	Demonstrate advanced preparation skills for baked goods.
21.0	Apply the knowledge and skills necessary to successfully cater an event.
22.0	Development and implement a capstone project.

2014 – 2015
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.

Florida Standards	Correlation to CTE Program Standard #	
01.0	Methods and strategies for using Florida Standards for grades 11-12 reading in Technical Subjects for student success in Culinary and Hospitality Specialties.		
01.01	Key Ideas and Details		
01.01.1	Cite specific textual evidence to support analysis of science and technical texts, attending to important distinctions the author makes and to any gaps or inconsistencies in the account.
LAFS.1112.RST.1.1		
01.01.2	Determine the central ideas or conclusions of a text; trace the text’s explanation or depiction of a complex process, phenomenon, or concept; provide an accurate summary of the text.
LAFS.1112.RST.1.2		
01.01.3	Follow precisely a complex multistep procedure when carrying out experiments, taking measurements, or performing technical tasks, attending to special cases or exceptions defined in the text.
LAFS.1112.RST.1.3		
01.02	Craft and Structure		
01.02.1	Determine the meaning of symbols key terms, and other domain-specific words and phrases as they are used in a specific scientific or technical context relevant to grades 11–12 texts and topics.
LAFS.1112.RST.2.4		
01.02.2	Analyze how the text structures information or ideas into categories or hierarchies, demonstrating understanding of the information or ideas.
LAFS.1112.RST.2.5		
01.02.3	Analyze the author’s purpose in providing an explanation, describing a procedure, or discussing an experiment in a text, identifying important issues that remain unresolved.
LAFS.1112.RST.2.6		
01.03	Integration of Knowledge and Ideas		
01.03.1	Integrate and evaluate multiple sources of information presented in diverse formats and media (e.g. quantitative data, video, multimedia) in order to address a question or solve a problem.
LAFS.1112.RST.3.7		
01.03.2	Evaluate the hypotheses, data, analysis, and conclusions in a science or technical text, verifying the data when possible and corroborating or challenging conclusions with other sources of information.
LAFS.1112.RST.3.8		
01.03.3	Synthesize information from a range of sources (e.g., texts, experiments, simulations) into a coherent understanding of a process, phenomenon, or concept, resolving conflicting information when possible.
LAFS.1112.RST.3.9		
01.04	Range of Reading and Level of Text Complexity		
01.04.1	By the end of grade 11, read and comprehend literature [informational texts, history/social studies texts, science/technical texts] in the grades 11–CCR text complexity band proficiently, with scaffolding as needed at the high end of the range.
01.04.2	By the end of grade 12, read and comprehend literature [informational texts, history/social studies texts, science/technical texts] at the high end of the grades 11–CCR text complexity band independently and proficiently.
LAFS.1112.RST.4.10		
02.0	Methods and strategies for using Florida Standards for grades 11-12 writing in Technical Subjects for student success in Culinary and Hospitality Specialties.		
02.01	Text Types and Purposes		
02.01.1	Write arguments focused on discipline-specific content.
LAFS.1112.WHST.1.1		
02.01.2	Write informative/explanatory texts, including the narration of historical events, scientific procedures/experiments, or technical processes.
LAFS.1112.WHST.1.2		
02.01.3	Write precise enough descriptions of the step-by-step procedures they use in their investigations or technical work that others can replicate them and (possibly) reach the same results.
LAFS.1112.WHST.1.3		
02.02	Production and Distribution of Writing		
02.02.1	Produce clear and coherent writing in which the development, organization, and style are appropriate to task, purpose, and audience.
LAFS.1112.WHST.2.4		
02.02.2	Develop and strengthen writing as needed by planning, revising, editing, rewriting, or trying a new approach, focusing on addressing what is most significant for a specific purpose and audience.
LAFS.1112.WHST.2.5		
02.02.3	Use technology, including the Internet, to produce, publish, and update individual or shared writing products in response to ongoing feedback, including new arguments or information.
LAFS.1112.WHST.2.6		
02.03	Research to Build and Present Knowledge		
02.03.1	Conduct short as well as more sustained research projects to answer a question (including a self-generated question) or solve a problem; narrow or broaden the inquiry when appropriate; synthesize multiple sources on the subject, demonstrating understanding of the subject under investigation.
LAFS.1112.WHST.3.7		
02.03.2	Gather relevant information from multiple authoritative print and digital sources, using advanced searches effectively; assess the strengths and limitations of each source in terms of the specific task, purpose, and audience; integrate information into the text selectively to maintain the flow of ideas, avoiding plagiarism and overreliance on any one source and following a standard format for citation.
LAFS.1112.WHST.3.8		
02.03.3	Draw evidence from informational texts to support analysis, reflection, and research.
LAFS.1112.WHST.3.9		
02.04	Range of Writing		
02.04.1	Write routinely over extended time frames (time for reflection and revision) and shorter time frames (a single sitting or a day or two) for a range of discipline-specific tasks, purposes, and audiences.
LAFS.1112.WHST.4.10		
03.0	Methods and strategies for using Florida Standards for grades 11-12 Mathematical Practices in Technical Subjects for student success in Culinary and Hospitality Specialties.		
03.01	Make sense of problems and persevere in solving them.
MAFS.K12.MP.1.1		
03.02	Reason abstractly and quantitatively.
MAFS.K12.MP.2.1		
03.03	Construct viable arguments and critique the reasoning of others.
MAFS.K12.MP.3.1		
03.04	Model with mathematics.
MAFS.K12.MP.4.1		
03.05	Use appropriate tools strategically.
MAFS.K12.MP.5.1		
03.06	Attend to precision.
MAFS.K12.MP.6.1		
03.07	Look for and make use of structure.
MAFS.K12.MP.7.1		
03.08	Look for and express regularity in repeated reasoning.
MAFS.K12.MP.8.1		

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

Note:  This course is pending alignment in the following categories:  FS-M/LA 

CTE Standards and Benchmarks	FS-M/LA	NGSSS-Sci	Regulatory Compliance	
04.0	Exhibit the ability to follow state mandated guidelines for food service. – The student will be able to:			64E-11.001	
04.01	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		
04.02	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		
04.03	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		
04.04	Demonstrate and utilize proper techniques for transporting food.	LAFS.1112.SL.1.1	SC.912.L.14.52;
SC.912.L.14.6		
04.05	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		
04.06	Demonstrate and utilize proper licensed pest control procedures including maintaining a clean facility.	LAFS.1112.SL.1.1			
04.07	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		
04.08	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		
04.09	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		
04.10	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	
05.0	Demonstrate language arts knowledge and skills. – The student will be able to:				
05.01	Locate, comprehend and evaluate key elements of oral and written information.	AF2.4	LAFS.1112.L.2.3			
05.02	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			
05.03	Present information formally and informally for specific purposes and audiences.	LAFS.1112.SL.2.4			
06.0	Demonstrate science knowledge and skills. – The student will be able to: 					
06.01	Discuss the role of creativity in constructing scientific questions, methods and explanations. 	AF4.1	LAFS.1112.SL.1.1			
06.02	Formulate scientifically investigable questions, construct investigations, collect and evaluate data, and develop scientific recommendations based on findings.	LAFS.1112.W.3.7			
07.0	Demonstrate and incorporate workplace safety procedures. – The student will be able to:				
07.01	Follow standard procedures for physical hazard control.	LAFS.1112.SL.1.1	SC.912.N.1.1		
07.02	Identify and utilize first-aid procedures for accidents and injuries.	LAFS.1112.SL.1.1	SC.912.N.1.1		
07.03	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		
07.04	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		
07.05	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		
07.06	Explain the Right to Know Law.	LAFS.1112.SL.2.4			
07.07	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		
07.08	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		
07.09	Demonstrate proper knife handling skills.	LAFS.1112.SL.2.4			
08.0	Utilize social networking to market a culinary/foodservice establishment. – The student will be able to:				
08.01	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			
08.02	Use technology to become aware of the academic and professional networking opportunities sites provide.	LAFS.1112.SL.2.5			
08.03	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			
08.04	Create and participate in blogs for purposes of culinary/hospitality communication or marketing.	LAFS.1112.SL.2.5			
08.05	Participate, communicate and use the online activities to generate a market idea.	LAFS.1112.SL.2.5			
08.06	Demonstrate the ability to use networking tools collaboratively, creatively, and with market project outcomes.	LAFS.1112.SL.2.5			
08.07	Describe how social media and demographic data can be used to define and analyze target audience.	LAFS.1112.SL.2.5			
09.0	Describe the requirements to be a successful entrepreneur and small business owner in the hospitality industry. – The student will be able to:				
09.01	Describe the importance of entrepreneurship to the American Economy.	LAFS.1112.SL.1.2			
09.02	Distinguish between the advantages and disadvantages of business ownership.	LAFS.1112.SL.2.4			
09.03	Evaluate the risks involved in ownership of a business.	LAFS.1112.SL.2.4; LAFS.1112.W.2.4			
09.04	Identify the business skills needed to operate a small business efficiently and effectively.	LAFS.1112.SL.2.4			
09.05	Research the start-up process for a small business (including regulatory issues, corporate structure, financing and insurance needs).	LAFS.1112.W.2.4			
09.06	Create a business model for a food operation.	LAFS.1112.W.3.7			
10.0	Demonstrate mathematics knowledge and skills. – The student will be able to:				
10.01	Demonstrate knowledge of arithmetic operations. 	MAFS.912.A-SSE.1.1			
10.02	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			
10.03	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			
11.0	Demonstrate standard preparation skills for various proteins. – The student will be able to:				
11.01	Identify primal, sub-primal, and fabricated cuts of meats (beef, veal, pork, lamb, poultry).	LAFS.1112.SL.2.4			
11.02	Explain the structure and composition of meats.	LAFS.1112.SL.2.4	SC.912.L.18.4		
11.03	Compare and contrast the different components of each type of meat (beef, pork, veal, lamb, poultry).	LAFS.1112.SL.2.4			
11.04	Identify and describe the quality grades of meats.	LAFS.1112.SL.2.4			
11.05	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		
11.06	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		
12.0	Demonstrate standard preparation skills for baked goods. – The student will be able to:				
12.01	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;		
12.02	Store and handle baking and dessert products.	LAFS.1112.SL.2.4	SC.912.P.10.4		
12.03	Prepare baked products using mixes.	LAFS.1112.SL.2.4	SC.912.P.8.2;
SC.912.P.10.4		
12.04	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		
12.05	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
		
12.06	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		
12.07	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		
12.08	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
		
12.09	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
		
12.10	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		
12.11	Define gluten sensitivity and the resulting physical conditions.	LAFS.1112.RI.2.4	SC.912.L.18.2		
12.12	Identify foods that contain gluten and foods that are gluten-free.	LAFS.1112.SL.2.4	SC.912.L.18.2		
12.13	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

13.0	Explain the interconnections and interdependency of food and science. – The student will be able to:				
13.01	Define culinology and research the origin of the term.	LAFS.1112.RI.2.4			
13.02	Describe the impact of culinology on global society as a subject/discipline	LAFS.1112.SL.2.4			
13.03	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			
13.04	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		
13.05	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		
13.06	Create a chart to do a food sensory analysis.	LAFS.1112.W.3.8			
13.07	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		
13.08	Distinguish between culinary definitions and culinary precisions.	LAFS.1112.RI.2.4; LAFS.1112.SL.2.4			
13.09	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
		
13.10	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		
13.11	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		
14.0	Demonstrate the skills necessary for planning and catering an event. – The student will be able to:				
14.01	Define catering and describe the type of events that are usually catered.	LAFS.1112.SL.2.4			
14.02	Describe and illustrate how common themes are found across catering operations.	LAFS.1112.SL.2.4			
14.03	Differentiate between low cost and elaborate events.	LAFS.1112.RI.2.4; LAFS.1112.SL.2.4			
14.04	Describe the regulatory restrictions for an approved kitchen and state mandated Food Safety Training requirements for a catering job. 	LAFS.1112.SL.2.4			
14.05	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.	
14.06	Develop a menu for various events and determine food preparation steps based on the venue.	LAFS.1112.W.3.7			
14.07	Plan and prepare a variety of hors d’oeuvres.	LAFS.1112.SL.2.4			
14.08	Demonstrate beverage preparation skills.	LAFS.1112.SL.2.4			
14.09	Plan and prepare dishes that lend themselves to various types of events.	LAFS.1112.SL.2.4			
14.10	Plan and organize an actual event using acquired skills.	LAFS.1112.SL.2.4			
15.0	Develop and implement a capstone project. – The student will be able to:				
15.01	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			
15.02	Plan for use of appropriate tableware, linens and decorations.	LAFS.1112.SL.1.1			
15.03	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			
15.04	Create a timeline allowing sufficient time for preparation, service, and clean up and include notated HACCP control points.	LAFS.1112.W.1.2			
15.05	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			
15.06	Determine nutritional values for all food items being served.	LAFS.1112.RI.2.4; LAFS.1112.SL.2.4			
15.07	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			
15.08	Photograph or videotape all skills being demonstrated.	LAFS.1112.SL.2.5			
15.09	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			
15.10	Deliver a 5-10 minute oral presentation on this project utilizing at least one form of multi-media technology.	LAFS.1112.SL.2.5			

2014 – 2015
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.

Florida Standards	Correlation to CTE Program Standard #	
01.0	Methods and strategies for using Florida Standards for grades 11-12 reading in Technical Subjects for student success in Culinary and Hospitality Specialties.		
01.01	Key Ideas and Details		
01.01.1	Cite specific textual evidence to support analysis of science and technical texts, attending to important distinctions the author makes and to any gaps or inconsistencies in the account.
LAFS.1112.RST.1.1		
01.01.2	Determine the central ideas or conclusions of a text; trace the text’s explanation or depiction of a complex process, phenomenon, or concept; provide an accurate summary of the text.
LAFS.1112.RST.1.2		
01.01.3	Follow precisely a complex multistep procedure when carrying out experiments, taking measurements, or performing technical tasks, attending to special cases or exceptions defined in the text.
LAFS.1112.RST.1.3		
01.02	Craft and Structure		
01.02.1	Determine the meaning of symbols key terms, and other domain-specific words and phrases as they are used in a specific scientific or technical context relevant to grades 11–12 texts and topics.
LAFS.1112.RST.2.4		
01.02.2	Analyze how the text structures information or ideas into categories or hierarchies, demonstrating understanding of the information or ideas.
LAFS.1112.RST.2.5		
01.02.3	Analyze the author’s purpose in providing an explanation, describing a procedure, or discussing an experiment in a text, identifying important issues that remain unresolved.
LAFS.1112.RST.2.6		
01.03	Integration of Knowledge and Ideas		
01.03.1	Integrate and evaluate multiple sources of information presented in diverse formats and media (e.g. quantitative data, video, multimedia) in order to address a question or solve a problem.
LAFS.1112.RST.3.7		
01.03.2	Evaluate the hypotheses, data, analysis, and conclusions in a science or technical text, verifying the data when possible and corroborating or challenging conclusions with other sources of information.
LAFS.1112.RST.3.8		
01.03.3	Synthesize information from a range of sources (e.g., texts, experiments, simulations) into a coherent understanding of a process, phenomenon, or concept, resolving conflicting information when possible.
LAFS.1112.RST.3.9		
01.04	Range of Reading and Level of Text Complexity		
01.04.1	By the end of grade 11, read and comprehend literature [informational texts, history/social studies texts, science/technical texts] in the grades 11–CCR text complexity band proficiently, with scaffolding as needed at the high end of the range.
01.04.2	By the end of grade 12, read and comprehend literature [informational texts, history/social studies texts, science/technical texts] at the high end of the grades 11–CCR text complexity band independently and proficiently.
LAFS.1112.RST.4.10		
02.0	Methods and strategies for using Florida Standards for grades 11-12 writing in Technical Subjects for student success in Culinary and Hospitality Specialties.		
02.01	Text Types and Purposes		
02.01.1	Write arguments focused on discipline-specific content.
LAFS.1112.WHST.1.1		
02.01.2	Write informative/explanatory texts, including the narration of historical events, scientific procedures/experiments, or technical processes.
LAFS.1112.WHST.1.2		
02.01.3	Write precise enough descriptions of the step-by-step procedures they use in their investigations or technical work that others can replicate them and (possibly) reach the same results.
LAFS.1112.WHST.1.3		
02.02	Production and Distribution of Writing		
02.02.1	Produce clear and coherent writing in which the development, organization, and style are appropriate to task, purpose, and audience.
LAFS.1112.WHST.2.4		
02.02.2	Develop and strengthen writing as needed by planning, revising, editing, rewriting, or trying a new approach, focusing on addressing what is most significant for a specific purpose and audience.
LAFS.1112.WHST.2.5		
02.02.3	Use technology, including the Internet, to produce, publish, and update individual or shared writing products in response to ongoing feedback, including new arguments or information.
LAFS.1112.WHST.2.6		
02.03	Research to Build and Present Knowledge		
02.03.1	Conduct short as well as more sustained research projects to answer a question (including a self-generated question) or solve a problem; narrow or broaden the inquiry when appropriate; synthesize multiple sources on the subject, demonstrating understanding of the subject under investigation.
LAFS.1112.WHST.3.7		
02.03.2	Gather relevant information from multiple authoritative print and digital sources, using advanced searches effectively; assess the strengths and limitations of each source in terms of the specific task, purpose, and audience; integrate information into the text selectively to maintain the flow of ideas, avoiding plagiarism and overreliance on any one source and following a standard format for citation.
LAFS.1112.WHST.3.8		
02.03.3	Draw evidence from informational texts to support analysis, reflection, and research.
LAFS.1112.WHST.3.9		
02.04	Range of Writing		
02.04.1	Write routinely over extended time frames (time for reflection and revision) and shorter time frames (a single sitting or a day or two) for a range of discipline-specific tasks, purposes, and audiences.
LAFS.1112.WHST.4.10		
03.0	Methods and strategies for using Florida Standards for grades 11-12 Mathematical Practices in Technical Subjects for student success in Culinary and Hospitality Specialties.		
03.01	Make sense of problems and persevere in solving them.
MAFS.K12.MP.1.1		
03.02	Reason abstractly and quantitatively.
MAFS.K12.MP.2.1		
03.03	Construct viable arguments and critique the reasoning of others.
MAFS.K12.MP.3.1		
03.04	Model with mathematics.
MAFS.K12.MP.4.1		
03.05	Use appropriate tools strategically.
MAFS.K12.MP.5.1		
03.06	Attend to precision.
MAFS.K12.MP.6.1		
03.07	Look for and make use of structure.
MAFS.K12.MP.7.1		
03.08	Look for and express regularity in repeated reasoning.
MAFS.K12.MP.8.1		

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

Note:  This course is pending alignment in the following categories:  FS-M/LA.

CTE Standards and Benchmarks	FS-M/LA	NGSSS-Sci	Regulatory Compliance	
16.0	Utilize technology to enhance the development of a business in the hospitality industry. – The student will be able to:				
16.01	Create and present a selection of designs for development of a hospitality business using appropriate software applications.	LAFS.1112.SL.2.5			
16.02	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			
16.03	Develop various restaurant menus using appropriate software applications.	LAFS.1112.W.2.6			
16.04	Design advertisements for hospitality services for different media using a variety of software applications.	LAFS.1112.W.2.6			
16.05	Design a website that would enhance a new restaurant or hospitality business. 	LAFS.1112.W.2.6			
16.06	Use technology to operate a restaurant including inventory, costing, budgeting, and tracking number of guests and profit.	LAFS.1112.W.2.6			
17.0	Examine the interconnections and interdependency of ecological, social, and economic systems. – The student will be able to:				
17.01	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		
17.02	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		
17.03	Explain how materials are formed by various natural processes and can be used in different ways.	LAFS.1112.SL.2.4			
17.04	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		
17.05	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		
17.06	Explain how energy saving measures increase profitability of a food service establishment.	LAFS.1112.SL.2.4			
17.07	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		
17.08	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		
18.0	Prepare nutritious food for individuals with special dietary needs. – The student will be able to:				
18.01	Identify the needs of an aging culture and identify foods specific to those suffering from certain medical conditions. 	LAFS.1112.SL.2.4			
18.02	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		
18.03	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		
18.04	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		
18.05	Define malnutrition and how it can affect seniors 	LAFS.1112.W.1.2	SC.912.L.14.52;
SC.912.L.14.6		
18.06	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		
18.07	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		
18.08	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		
18.09	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		
18.10	Prepare a meal for student athletes	LAFS.1112.SL.2.4			
19.0	Demonstrate advanced preparation skills for various proteins. – The student will be able to:				
19.01	Research and report on the quality grading process for meats.	LAFS.1112.RI.3.7			
19.02	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		
19.03	Describe the characteristics of organic meats.	LAFS.1112.SL.2.4			
19.04	Identify Game/Exotic meats.	LAFS.1112.SL.2.4			
19.05	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		
19.06	Prepare steaks, chops, and roasts.	LAFS.1112.SL.2.4			
19.07	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	
20.0	Demonstrate advanced preparation skills for baked goods. – The student will be able to:				
20.01	Identify and select advanced baking and dessert ingredients.	LAFS.1112.SL.2.4			
20.02	Store and handle advanced baking and dessert products.	LAFS.1112.SL.2.4			
20.03	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		
20.04	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		
20.05	Demonstrate advanced decorating techniques using various frostings/icings.	LAFS.1112.SL.2.4			
20.06	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		
20.07	Demonstrate strategies used in communicating with customers who have allergies.	LAFS.1112.SL.2.4			
21.0	Apply the knowledge and skills necessary to successfully cater an event. – The student will be able to:				
21.01	Recognize an RFP (Request for Proposal) and how to send one out.	LAFS.1112.RI.1.1			
21.02	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			
21.03	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.
	
21.04	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			
21.05	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			
21.06	Plan and prepare dishes used in different catering styles demonstrating ease in transportation and service.	LAFS.1112.SL.2.4			
21.07	Describe how to staff an event.	LAFS.1112.W.1.2			
21.08	Illustrate various room set-ups for different catering functions, including proper tools, motion techniques, and staff needed.	LAFS.1112.SL.2.5			
21.09	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			
21.10	Plan, organize, and cater an actual event using acquired skills.	LAFS.1112.SL.2.4			
22.0	Develop and implement a capstone project. – The student will be able to:				
22.01	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			
22.02	Plan for use of appropriate tableware, linens and decorations.	LAFS.1112.SL.1.1			
22.03	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			
22.04	Create a timeline allowing sufficient time for preparation, service, clean up and include notated HACCP control points.	LAFS.1112.W.3.7			
22.05	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			
22.06	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		
22.07	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
			
22.08	Photograph or videotape all skills being demonstrated.	LAFS.1112.SL.2.5			
22.09	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			
22.10	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, including the use of scientific research, measurement, and laboratory technologies are an integral part of this course.  These activities include instruction in the use of safety procedures, tools, equipment, materials, and processes related to these occupations.  Equipment and supplies should be provided to enhance hands-on experiences for students.

Special Notes

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 appropriate career and technical student organization for 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.  The activities of such organizations are defined as part of the curriculum in accordance with Rule 6A-6.065, F.A.C.

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.  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.

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.

Articulation

For details on articulation agreements which correlate to programs and industry certifications refer to http://www.fldoe.org/workforce/dwdframe/artic_frame.asp.

Bright Futures/Gold Seal Scholarship

Course substitutions as defined in the Comprehensive Course Table for this program area may be used to qualify a student for Florida’s Gold Seal Vocational Scholarship, providing all other eligibility requirements are met.  Eligibility requirements are available online at https://www.osfaffelp.org/bfiehs/fnbpcm02_CCTMain.aspx. 

Fine Arts/Practical Arts Credit

Many courses in CTE programs meet the Fine Arts/Practical Arts credit for high school graduation (http://www.fldoe.org/articulation/CCD/files/pacourses1314.pdf).  A listing of approved CTE courses is published each year as a supplemental resource to the Course Code Directory (http://www.fldoe.org/articulation/CCD/default.asp).