2014 – 2015
Florida Department of Education
Curriculum Framework 

Program Title:	Fundamentals of Culinary Careers
Program Type:	Orientation/Exploratory
Career Cluster:	Hospitality and Tourism

Secondary – Middle School	
Program Number	8809200	
CIP Number	0420040106	
Grade Level	6-8	
Standard Length	Semester	
Teacher Certification	FAM CON SC 1
CULINARY 7G	
CTSO	FCCLA	
Facility Code	231 http://www.fldoe.org/edfacil/sref.asp (State Requirements for Educational Facilities)	

Purpose 

The purpose of this course is to assist students in making informed decisions regarding their future academic and occupational goals and to provide information regarding careers in the Hospitality and Tourism career cluster.  The content includes but is not limited to the development of leadership skills, communication skills, and employability skills; resource management; exploration of careers in the culinary; food safety and sanitation; safe, proper use of culinary tools/equipment; interpreting recipes and developing menus; basic food preparation skills; front-of-the-house and back-of-the-house responsibilities; artistic presentation of food; and the use of technology in the culinary field.  Instruction and learning activities are provided in a laboratory setting using hands-on experiences with the equipment, materials and technology appropriate to the course content and in accordance with current practices.  

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

Standards

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

01.0	Demonstrate leadership skills.
02.0	Demonstrate employability skills as they relate to the culinary industry.
03.0	Demonstrate effective communication skills.
04.0	Analyze careers in the culinary industry.
05.0	Practice safety, sanitation, and storage procedures in food preparation.
06.0	Identify and demonstrate proper use of culinary equipment and tools.
07.0	Read and interpret a recipe accurately.
08.0	Relate the principles of nutrition to menu development.
09.0	Analyze factors that affect menu development.
10.0	Demonstrate basic food preparation skills.
11.0	Exhibit efficient operation of the back-of-the-house.
12.0	Exhibit efficient operation of the front-of-the-house.
13.0	Demonstrate creative food presentation techniques.
14.0	Utilize technology as it relates to the culinary industry.
15.0	Demonstrate the skills involved in effective resource management.
16.0	Identify components of network systems.
17.0	Describe and use communication features of information technology. 

2014 – 2015
Florida Department of Education
Student Performance Standards

Course Title: 		Fundamentals of Culinary Careers 
Course Number: 	8809200
Course Length:	Semester
Course Description:

This course includes but is not limited to the development of leadership skills, communication skills, and employability skills; resource management; exploration of careers in the culinary; food safety and sanitation; safe, proper use of culinary tools/equipment; interpreting recipes and developing menus; basic food preparation skills; front-of-the-house and back-of-the-house responsibilities; artistic presentation of food; and the use of technology in the culinary field.

CTE Standards and Benchmarks	
01.0	Demonstrate leadership skills–The student will be able to:	
01.01	Identify roles and responsibilities of members of professional and community service organizations, including career and technical student organizations.	
01.02	Work cooperatively as a group member to achieve organizational goals.	
01.03	Demonstrate leadership roles and organizational responsibilities.	
01.04	Identify and utilize the planning process.	
01.05	Develop a personal growth project.	
02.0	Demonstrate employability skills as they relate to the culinary industry–The student will be able to:	
02.01	Identify personal talents and abilities that can contribute to positive self-esteem and success in the work place.	
02.02	Practice teamwork skills.	
02.03	Practice employability skills.	
02.04	Practice positive work ethics and identify negative work ethics.	
02.05	Exhibit work expectations of the food service employer.	
02.06	Apply math, reading, science, and critical thinking skills as they relate to the culinary industry.	
03.0	Demonstrate effective communication skills–The student will be able to:	
03.01	 Describe why communication is the basis for all relationships.	
03.02	 Distinguish between non-assertive, assertive, and aggressive communication.	
03.03	 Demonstrate communication skills that promote positive relationships at the work place.	
03.04	 Practice active listening skills.	
03.05	 Utilize conflict resolution skills.	
04.0	Analyze careers in the culinary industry--The student will be able to:	
04.01	Describe careers in the culinary and hospitality industry.	
04.02	Classify careers from entry level to professional level.	
04.03	Explore entrepreneurship opportunities in the culinary industry.	
04.04	Research and present information on a culinary career to include roles and responsibilities, opportunities for employment, and the requirements for education and training.	
05.0	Practice safety, sanitation, and storage procedures in food preparation--The student will be able to:	
05.01	Demonstrate practices and procedures that assure personal and workplace health and hygiene.	
05.02	List common food borne illnesses and their causes.	
05.03	Demonstrate ways to prevent food borne illnesses.	
05.04	Identify and practice food service safety and sanitation procedures.	
06.0	Identify and demonstrate proper use of culinary equipment and tools–The student will be able to:	
06.01	Identify and demonstrate measuring utensils for the appropriate ingredient.	
06.02	Identify and demonstrate the appropriate use and care of culinary tools.	
06.03	Identify and demonstrate the appropriate use and care of culinary equipment.	
07.0	Read and interpret a recipe accurately–The student will be able to:	
07.01	Define and demonstrate common culinary terms used in recipes.	
07.02	Apply common abbreviations and equivalents used in recipes.	
07.03	Demonstrate recipe conversions.	
08.0	Relate the principles of nutrition to menu development–The student will be able to:	
08.01	Describe the purpose of the essential nutrients and list foods providing them.	
08.02	Describe the food groups on the MyPlate food guide and the nutrients contained within each group.	
09.0	Analyze factors that affect menu development–The student will be able to:	
09.01	Identify factors that affect menu planning, i.e. season, cultural influences, trends.	
09.02	Analyze food costs and the impact on menu development.	
09.03	Develop menus using various dietary guidelines.	
09.04	Develop menus that meet the special dietary needs of culinary customers.	
09.05	Create a variety of menus for various types of culinary establishments.	
09.06	Practice time management in the production of meal menus.	
10.0	Demonstrate basic food preparation skills–The student will be able to:	
10.01	Demonstrate the appropriate techniques for measuring and weighing	
10.02	Practice knife skills.	
10.03	Demonstrate various cooking techniques.	
10.04	Develop production schedules utilizing time management strategies.	
10.05	Apply teamwork principles during the implementation of production schedules.	
10.06	Demonstrate ability to select, store, prepare, and serve nutritious and aesthetically pleasing food. 	
11.0	Exhibit efficient operation of the back-of-the-house–The student will be able to:	
11.01	Define back-of-the-house.	
11.02	Identify the back-of-the-house preparation stations.	
11.03	Demonstrate the culinary duties and responsibilities of the back-of-the-house staff.	
11.04	Follow industry guidelines for appropriate dress.	
12.0	Exhibit efficient operation of the front-of-the-house–The student will be able to:	
12.01	Define front-of-the-house.	
12.02	Identify and demonstrate the culinary duties and responsibilities of the front-of-the-house staff, i.e. table set up, accurately recording customer requests, practice appropriate serving techniques and collecting money.	
12.03	Follow industry guidelines for appropriate dress.	
12.04	Analyze the impact of the employee’s attitude, appearance, and actions on customer satisfaction.	
12.05	Apply concepts of quality service to ensure customer satisfaction.	
13.0	Demonstrate creative food presentation techniques–The student will be able to:	
13.01	Identify the criteria for achieving an aesthetically pleasing plate.	
13.02	Conduct sensory evaluations of plated presentations.	
13.03	Practice various garnishing techniques utilizing a variety of garnishing tools.	
13.04	Create an edible centerpiece for presentation and assessment.	
14.0	Utilize technology as it relates to the culinary industry–The student will be able to:	
14.01	Identify technology utilized in the culinary industry.	
14.02	Analyze technology trends impacting the culinary industry.	
14.03	Apply technology for efficient operation of culinary related tasks.	
15.0	Demonstrate the skills involved in effective resource management–The student will be able to:	
15.01	Identify steps of the decision-making process.	
15.02	Distinguish between a need and a want.	
15.03	Explain how values and goals affect decisions.	
15.04	Develop a budget and savings plan.	
15.05	Analyze the relationship between resources and attainment of lifestyle.	
16.0	Identify components of network systems. – The student will be able to:	
16.01	Identify structure to access internet, including hardware and software components.	
16.02	Identify and configure user customization features in web browsers, including preferences, caching, and cookies.	
16.03	Recognize essential database concepts.	
16.04	Define and use additional networking and internet services.	
17.0	Describe and use communication features of information technology. – The student will be able to:	
17.01	Define important internet communications protocols and their roles in delivering basic Internet services.	
17.02	Identify basic principles of the Domain Name System (DNS).	
17.03	Identify security issues related to Internet clients.	
17.04	Identify and use principles of Personal Information Management (PIM), including common applications.	
17.05	Efficiently transmit text and binary files using popular Internet services.	
17.06	Conduct a webcast and related services.	
17.07	Represent technical issues to a non-technical audience. 	

Additional Information

Laboratory Activities

Laboratory activities are an integral part of this program.  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. 

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.

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.