2014 – 2015
Florida Department of Education
Curriculum Framework 

Program Title:	Retail Food Marketing 
Program Type:	Career Preparatory
Career Cluster:	Marketing, Sales & Service
NOTE: This program has been daggered for deletion with 2013-2014 being the last cohort of students permitted to enroll in the program. After 2013-2014, 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.

Secondary – Career Preparatory	
Program Number	8821100	
CIP Number	0252180100	
Grade Level	9-12, 30, 31	
Standard Length	3 credits	
Teacher Certification	RETAILING @7 7G
MKTG 1
MKTG MGMT @7  7G	
CTSO	DECA	
SOC Codes (all applicable) 	41-2031 – Retail Salespersons
41-1011 – First-Line Supervisors of Retail Sales Workers	
Facility Code	222 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 Marketing, Sales and Service 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 Marketing, Sales and Service career cluster. 

The purpose of this program is to prepare students for employment or advanced training in the Retail Food Marketing and Sales Industry.  The content includes, but is not limited to, employability skills; selling techniques; public relations and publicity; event planning and execution; and licensing, sponsorship, and endorsements.

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	8827110
8827120	Marketing Essentials
Marketing Applications	1 credit
1 credit	41-2031
	2
2	
B	8821110	Retail Food Marketing	1 credit	41-1011	2	

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 the grades 9-10 reading and writing literacy standards in the first two courses of this CTE program and grade 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 in the first four courses of this CTE program.  

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

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 09-10 reading in Technical Subjects for student success in Retail Food Marketing 
02.0	Methods and strategies for using Florida Standards for grades 09-10 writing in Technical Subjects for student success in Retail Food Marketing
03.0	Methods and strategies for using Florida Standards for grades 09-10 Mathematical Practices in Technical Subjects for student success in Retail Food Marketing
04.0	Demonstrate human relations skills necessary for success in marketing occupations.
05.0	Demonstrate proficiency in applying communication and technology skills.
06.0	Demonstrate proficiency in applying math skills unique to marketing.
07.0	Identify economic principles.
08.0	Identify marketing and business fundamentals.
09.0	Identify effective selling techniques and procedures.
10.0	Select a marketing industry for career planning.
11.0	Demonstrate applications of distribution to the selected marketing industry.
12.0	Demonstrate applications of financing to the selected marketing industry.
13.0	Demonstrate applications of product/service planning to the selected marketing industry.
14.0	Demonstrate applications of marketing-information management to the selected marketing industry.
15.0	Demonstrate pricing applications for the selected marketing industry.
16.0	Demonstrate promotion applications for the selected marketing industry.
17.0	Demonstrate purchasing applications to the selected marketing industry.
18.0	Demonstrate applications of safety and risk management to the selected marketing industry. 
19.0	Demonstrate applications of selling to the selected marketing industry.
20.0	Demonstrate an understanding of entrepreneurship.
21.0	Identify the uses of technology in marketing.
22.0	Methods and strategies for using Florida Standards for grades 11-12 reading in Technical Subjects for student success in Retail Food Marketing
23.0	Methods and strategies for using Florida Standards for grades 11-12 writing in Technical Subjects for student success in Retail Food Marketing
24.0	Methods and strategies for using Florida Standards for grades 11-12 Mathematical Practices in Technical Subjects for student success in Retail Food Marketing
25.0	Apply economic principles to retail food marketing.
26.0	Apply retail food product and service technology.
27.0	Demonstrate merchandising skills appropriate for retail food marketing.
28.0	Implement retail food marketing operational techniques.
29.0	Demonstrate proficiency in applying higher level mathematical skills unique to retail food marketing.
30.0	Apply promotional planning techniques and procedures to retail food marketing.
31.0	Apply entrepreneurial concepts to retail food marketing.
32.0	Apply marketing management principles to a retail food marketing related business.
33.0	Analyze global trends in retail food marketing.
34.0	Demonstrate applications of technology to retail food marketing.
35.0	Apply a career plan to retail food marketing.

2014 – 2015
Florida Department of Education
Student Performance Standards

Course Title:		Marketing Essentials
Course Number	8827110 
Course Credit:	1

Course Description:

Florida Standards	Correlation to CTE Program Standard #	
01.0	Methods and strategies for using Florida Standards for grades 09-10 reading in Technical Subjects for student success in Retail Food Marketing		
01.01	Key Ideas and Details		
01.01.1	Cite specific textual evidence to support analysis of science and technical texts, attending to the precise details of explanations or descriptions.
LAFS.910.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.910.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.910.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 9–10 texts and topics.
LAFS.910.RST.2.4		
01.02.2	Analyze the structure of the relationships among concepts in a text, including relationships among key terms (e.g., force, friction, reaction force, energy).
LAFS.910.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, defining the question the author seeks to address.
LAFS.910.RST.2.6		
01.03	Integration of Knowledge and Ideas		
01.03.1	Translate quantitative or technical information expressed in words in a text into visual form (e.g., a table or chart) and translate information expressed visually or mathematically (e.g., in an equation) into words.
LAFS.910.RST.3.7		
01.03.2	Assess the extent to which the reasoning and evidence in a text support the author’s claim or a recommendation for solving a scientific or technical problem.
LAFS.910.RST.3.8		
01.03.3	Compare and contrast findings presented in a text to those from other sources (including their own experiments), noting when the findings support or contradict previous explanations or accounts.
LAFS.910.RST.3.9		
01.04	Range of Reading and Level of Text Complexity		
01.04.1	By the end of grade 9, read and comprehend literature [informational texts, history/social studies texts, science/technical texts] in the grades 9–10 text complexity band proficiently, with scaffolding as needed at the high end of the range.
01.04.2	By the end of grade 10, read and comprehend literature [informational texts, history/social studies texts, science/technical texts] at the high end of the grades 9–10 text complexity band independently and proficiently.
LAFS.910.RST.4.10		
02.0	Methods and strategies for using Florida Standards for grades 09-10 writing in Technical Subjects for student success in Retail Food Marketing		
02.01	Text Types and Purposes		
02.01.1	Write arguments focused on discipline-specific content.
LAFS.910.WHST.1.1		
02.01.2	Write informative/explanatory texts, including the narration of historical events, scientific procedures/experiments, or technical processes.
LAFS.910.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.910.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.910.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.910.WHST.2.5		
02.02.3	Use technology, including the Internet, to produce, publish, and update individual or shared writing products, taking advantage of technology’s capacity to link to other information and to display information flexibly and dynamically.
LAFS.910.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.910.WHST.3.7		
02.03.2	Gather relevant information from multiple authoritative print and digital sources, using advanced searches effectively; assess the usefulness of each source in answering the research question; integrate information into the text selectively to maintain the flow of ideas, avoiding plagiarism and following a standard format for citation.
LAFS.910.WHST.3.8		
02.03.3	Draw evidence from informational texts to support analysis, reflection, and research.
LAFS.910.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.910.WHST.4.10		
03.0	Methods and strategies for using Florida Standards for grades 09-10 Mathematical Practices in Technical Subjects for student success in Retail Food Marketing		
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		

CTE Standards and Benchmarks	
04.0	Demonstrate human relations skills necessary for success in marketing occupations--The student will be able to:	
04.01	Demonstrate ability to work cooperatively with team members, supervisors, and customers from diverse cultural backgrounds.  	
04.02	Define and discuss issues involving gender equity, disability, and age.  	
04.03	Demonstrate interpersonal skills (e.g., courtesy, loyalty, being a team player).  	
04.04	Identify and define friendliness, adaptability, empathy, and politeness as relates to business.  	
04.05	Explain concepts of integrity, credibility, reliability, and perseverance. 	
04.06	Demonstrate personality traits important to business (e.g., interest, enthusiasm, honesty, responsibility, flexibility).	
04.07	Maintain professional personal appearance and attitude.	
04.08	Demonstrate ability to use creative problem solving, decision-making, and critical thinking strategies.  	
04.09	Demonstrate self-management, initiative, and multi-tasking.	
04.10	Explain concepts of self-understanding, self-esteem, and self-image.  	
04.11	Demonstrate professional behavior and etiquette.  	
04.12	Demonstrate respect for the opinions, customs, and individual differences of others.  	
04.13	Set personal and career goals and develop a plan of action to achieve those goals.  	
04.14	Identify areas where personal and professional change and adjustment may be necessary.  	
04.15	Demonstrate ability to offer and accept feedback.  	
04.16	Identify and practice stress management and relaxation techniques.	
04.17	Maintain confidentiality of business matters.	
04.18	Support and follow company policies and procedures (e.g. attendance, tardiness, returns).	
04.19	Develop and demonstrate human relations skills needed for successful entry and progress in occupation selected by the student as a career objective. 	
05.0	Demonstrate proficiency in applying communication and technology skills--The student will be able to:	
05.01	Identify and apply effective workplace communication skills (e.g., verbal, nonverbal, written, electronic). 	
05.02	Describe effective staff communication and its uses (e.g., inter-personal, departmental, inter-departmental, company). 	
05.03	Demonstrate ability to read and comprehend written communications.	
05.04	Identify a variety of forms of written business communications utilized in the workplace.  	
05.05	Prepare a business letter, memorandum, fax, and e-mail.	
05.06	Demonstrate ability to speak effectively to customers/clients, co-workers, supervisors, and vendors using appropriate grammar and terminology.  	
05.07	Discuss importance of developing networking skills to expand business contacts.  	
05.08	Prepare and deliver a business-related presentation.  	
05.09	Demonstrate active listening strategies that improve understanding and performance.  	
05.10	Describe positive customer relations.  	
05.11	Demonstrate conflict and dispute resolution techniques.  	
05.12	Identify means of nonverbal communication.  	
05.13	Demonstrate effective telephone and e-mail techniques and etiquette/netiquette in a business situation.  	
05.14	Discuss methods of resolving customer complaints.  	
05.15	Interpret business policies to customers/clients.  	
05.16	Discuss importance of providing clear directions, descriptions, and explanations.  	
05.17	Demonstrate ability to locate, understand, interpret information found in trade journals, manuals, graphs, schedules, charts, diagrams, and internet resources.  	
05.18	Identify types of technology/equipment used in the workplace. 	
05.19	Define hypertext, URL, links, Internet Service Provider (ISP), Bulletin Board Service (BBS), electronic storefront, e-mail, newsgroups, flames.  	
06.0	Demonstrate proficiency in applying math skills unique to marketing--The student will be able to:	
06.01	Perform addition, subtraction, multiplication, division, ratios, and percentage problems as related to industry.  	
06.02	Apply problem solving techniques to sales related transactions including cash, checks, debit cards, credit cards, discounts, layaway, COD, returns, gift certificates, and automatic fee withdrawals.  	
06.03	Interpret quantitative information from tables, charts, and graphs as related to the workplace.  	
06.04	Demonstrate ability to make change correctly. 	
06.05	Calculate tax, gratuity, commission, and miscellaneous charges.  	
06.06	Demonstrate ability to collect, organize, and interpret data, and predict outcomes relative to opening and closing procedures for a sales terminal. 	
06.07	Collect and analyze sales information to determine stock turnover and stock-sales ratio.  	
06.08	Apply standard industry formula to determine markup and markdown on merchandise.  	
06.09	Apply mathematical concepts to completing purchase orders, invoices, packing slips, and shipping and handling charges.  	
06.10	Analyze standard industry formulas relative to discount date and due date to determine the amount of payment on an invoice.  	
06.11	Identify components of a break-even analysis	
06.12	Compute and analyze a break-even point.	
07.0	Identify economic principles--The student will be able to:	
07.01	Explain concept of economics and economic activities. 	
07.02	Explain concept of economic goods and services.  	
07.03	Explain concept of economic resources.  	
07.04	Explain concept of utility (form, place, time, possession, information).  	
07.05	Explain concept of "supply and demand."  	
07.06	Explain concept of price.	
07.07	Identify, compare, and contrast major types of economic systems.  	
07.08	Explain relationship between government and business.	
07.09	Explain concept of private enterprise and business ownership.  	
07.10	Explain role of profit motive.  	
07.11	Explain concept of risk.  	
07.12	Explain concept of competition.	
07.13	Explain concept of productivity.  	
07.14	Identify components of Gross National Product (GNP) and Gross Domestic Product (GDP).  	
07.15	Explain function of the Federal Reserve Board.  	
08.0	Identify marketing and business fundamentals--The student will be able to:	
08.01	Define marketing and its role.  	
08.02	Explain purpose of marketing in the free enterprise system.  	
08.03	Identify and explain the four foundations of marketing. 	
08.04	Identify and explain differences between indirect and direct marketing.  	
08.05	Identify and explain the functions of and differences between marketing and merchandising.  	
08.06	Explain relationship of marketing to business and the economy (e.g., SWOT analysis--strength, weakness, opportunity, threat).	
08.07	Explain importance and methods of conducting market research (e.g., sampling, surveys, focus groups, etc	
08.08	Discuss major fields of business activity (extractive, subcontracting, manufacturing, wholesaling, retailing, services, cottage industries, urban street sales). 	
08.09	Identify, explain, compare, and contrast the different types of business ownership (sole-proprietorship, partnership, corporation, franchise, licensing).  	
08.10	Explain concept of marketing strategies.  	
08.11	Explain concept of market segmentation and demographics. 	
08.12	Explain importance and techniques of offering the right merchandising blend.  	
08.13	Explain nature of channels of distribution.  	
08.14	Explain elements that allow development of a marketing plan (e.g., research, advertising, public relations, direct and indirect marketing, promotions, merchandising, distribution, etc.).  	
08.15	Explain factors affecting pricing decisions.  	
08.16	Differentiate among the three basic categories of consumer goods (convenience, shopping, and specialty).  	
08.17	Discuss role e-commerce and social networking will play in the marketing of goods and services.  	
08.18	Explain network marketing (multilevel marketing) and how it differs from a pyramid scheme.  	
08.19	Discuss the role of federal regulatory agencies [e.g., Food and Drug Administration (FDA), Consumer Product Safety Commission (CPSC), Environmental Protection Agency (EPA), Securities and Exchange Commission (SEC), Federal Trade Commission (FTC), Occupational Safety and Health Administration (OSHA)].  	
09.0	Identify effective selling techniques and procedures--The student will be able to:	
09.01	Explain purpose, principles, and importance of selling.	
09.02	Identify qualities of a professional sales associate. 	
09.03	Identify an effective sales presentation for a target market, including steps of a sale; consumer buying motives; approaches through greeting, merchandise, and service; proper time to approach a customer to open sale; feature-benefit analysis; building and closing the sale; and suggestion and substitution selling	
09.04	Handle different customer types, such as the casual looker, the decided customer, the undecided customer, and the difficult customer.	
09.05	Discuss importance of meeting specialized sales needs. 	
09.06	Demonstrate completing the sales transaction, including method of payment and counting back change; the proper way to fold, wrap, and bag merchandise after sale; and thanking the customer and inviting them to return.	
09.07	Discuss reasons for maintaining a client file.  	

2014 – 2015
Florida Department of Education
Student Performance Standards

Course Title:		Marketing Applications
Course Number	8827120
Course Credit:	1

Course Description:

Florida Standards	Correlation to CTE Program Standard #	
01.0	Methods and strategies for using Florida Standards for grades 09-10 reading in Technical Subjects for student success in Retail Food Marketing		
01.01	Key Ideas and Details		
01.01.1	Cite specific textual evidence to support analysis of science and technical texts, attending to the precise details of explanations or descriptions.
LAFS.910.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.910.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.910.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 9–10 texts and topics.
LAFS.910.RST.2.4		
01.02.2	Analyze the structure of the relationships among concepts in a text, including relationships among key terms (e.g., force, friction, reaction force, energy).
LAFS.910.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, defining the question the author seeks to address.
LAFS.910.RST.2.6		
01.03	Integration of Knowledge and Ideas		
01.03.1	Translate quantitative or technical information expressed in words in a text into visual form (e.g., a table or chart) and translate information expressed visually or mathematically (e.g., in an equation) into words.
LAFS.910.RST.3.7		
01.03.2	Assess the extent to which the reasoning and evidence in a text support the author’s claim or a recommendation for solving a scientific or technical problem.
LAFS.910.RST.3.8		
01.03.3	Compare and contrast findings presented in a text to those from other sources (including their own experiments), noting when the findings support or contradict previous explanations or accounts.
LAFS.910.RST.3.9		
01.04	Range of Reading and Level of Text Complexity		
01.04.1	By the end of grade 9, read and comprehend literature [informational texts, history/social studies texts, science/technical texts] in the grades 9–10 text complexity band proficiently, with scaffolding as needed at the high end of the range.
01.04.2	By the end of grade 10, read and comprehend literature [informational texts, history/social studies texts, science/technical texts] at the high end of the grades 9–10 text complexity band independently and proficiently.
LAFS.910.RST.4.10		
02.0	Methods and strategies for using Florida Standards for grades 09-10 writing in Technical Subjects for student success in Retail Food Marketing		
02.01	Text Types and Purposes		
02.01.1	Write arguments focused on discipline-specific content.
LAFS.910.WHST.1.1		
02.01.2	Write informative/explanatory texts, including the narration of historical events, scientific procedures/experiments, or technical processes.
LAFS.910.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.910.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.910.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.910.WHST.2.5		
02.02.3	Use technology, including the Internet, to produce, publish, and update individual or shared writing products, taking advantage of technology’s capacity to link to other information and to display information flexibly and dynamically.
LAFS.910.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.910.WHST.3.7		
02.03.2	Gather relevant information from multiple authoritative print and digital sources, using advanced searches effectively; assess the usefulness of each source in answering the research question; integrate information into the text selectively to maintain the flow of ideas, avoiding plagiarism and following a standard format for citation.
LAFS.910.WHST.3.8		
02.03.3	Draw evidence from informational texts to support analysis, reflection, and research.
LAFS.910.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.910.WHST.4.10		
03.0	Methods and strategies for using Florida Standards for grades 09-10 Mathematical Practices in Technical Subjects for student success in Retail Food Marketing		
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		

CTE Standards and Benchmarks	
10.0	Select a marketing industry for career planning--The student will be able to:	
10.01	Identify current employment opportunities in marketing related fields.  	
10.02	Identify sources of information for career planning including the Internet.  	
10.03	Conduct in-depth career research including requirements for entry and advancement, career ladders, and opportunities related to the career field.  	
10.04	Explain duties, responsibilities, and needed skills and knowledge of a particular career.  	
10.05	Identify advantages and disadvantages of a particular career	
10.06	Complete self-assessments and analysis of life-style goals and career aspirations.  	
10.07	Develop an individualized education and career plan related to a major marketing field.  	
10.08	Write a job description for a selected marketing occupation.	
11.0	Demonstrate applications of distribution to the selected marketing industry--The student will be able to:	
11.01	Explain the concepts and processes needed to move, store, locate, and/or transfer ownership of goods and services. 	
11.02	Explain concepts of physical distribution and transportation systems related to the industry.  	
11.03	Identify and analyze appropriate transportation services for the industry. 	
11.04	Develop appropriate plans utilizing the channels of distribution for the selected marketing industry. 	
11.05	Demonstrate skills required for materials and service management.	
11.06	Analyze information related to routing and tracking merchandise	
11.07	Explain the relationship between customer service and distribution.  	
12.0	Demonstrate applications of financing to the selected marketing industry--The student will be able to:	
12.01	Explain financial concepts used in making business decisions.  	
12.02	Explain concept of financial administration.  	
12.03	Explain difference between income (credit) and expense (debit).	
12.04	Describe and prepare a cash-flow statement.  	
12.05	Identify various types of credit policies and procedures.	
12.06	Explain purposes and importance of credit.  	
12.07	Identify the positive and negative impacts of using credit in marketing situations.  	
12.08	Compare and contrast the use of different credit applications.  	
12.09	Analyze industry concepts of price, profit, competition, and productivity.  	
12.10	Calculate exchange rates.  	
13.0	Demonstrate applications of product/service planning to the selected marketing industry--The student will be able to:	
13.01	Explain the concepts and processes needed to obtain, develop, maintain, and improve a product or service mix in response to market opportunities.  	
13.02	Explain the steps involved in decision-making (e.g., assessment, planning, implementation design, and evaluation).  	
13.03	Explain importance of product and service technology as it relates to customer satisfaction.  	
13.04	Identify sources of product knowledge.  	
13.05	Demonstrate awareness of impact of both current and emerging technology on life-roles, life-styles, careers, and marketing occupations. 	
13.06	Explain product and service quality as applicable to grades and industry standards.  	
13.07	Discuss product-liability risks.	
13.08	Explain warranties and guarantees.   	
13.09	Develop a product/service plan for a marketing area.	
13.10	Describe factors used by marketers to position products/business. 	
13.11	Identify stages of and discuss impact of product life cycle.  	
14.0	Demonstrate applications of marketing-information management to the selected marketing industry--The student will be able to:	
14.01	Explain concepts and processes needed to obtain, develop, maintain, and improve a product or service mix in response to market opportunities.  	
14.02	Explain process of marketing-information management.	
14.03	Explain nature and scope of marketing operations. 	
14.04	Demonstrate knowledge of inventory control systems and shipping and receiving procedures.	
14.05	Identify procedures for gathering information using technology.  	
14.06	Utilize appropriate marketing-information management forms.  	
15.0	Demonstrate pricing applications for the selected marketing industry--The student will be able to:	
15.01	Explain concepts and strategies utilized in determining and adjusting prices to maximize return and meet customers’ perceptions of value.  	
15.02	Explain pricing objectives, policies, and strategies. 	
15.03	Explain price-marking techniques.  	
15.04	Explain procedures for changing prices.  	
15.05	Demonstrate decision-making skills required for determining pricing relative to the competition.  	
15.06	Demonstrate problem-solving skills required when considering profit and price.  	
16.0	Demonstrate promotion applications for the selected marketing industry--The student will be able to:	
16.01	Explain the concepts and strategies needed to communicate information about products, services, images, and/or ideas to achieve a desired outcome.  	
16.02	Identify types of promotion used in the industry.	
16.03	Discuss importance of advertising media.  	
16.04	Explain purposes and elements of advertising and display as related to the industry.  	
16.05	Explain the impact on and uses of the internet and intranet in marketing products and services.  	
16.06	Use advertising guidelines to design appropriate media sample ads, i.e., print, radio, television, internet, and others.  	
16.07	Use design principles in preparing such merchandise/service displays as windows, endcaps, kiosks, and point of sale.  	
16.08	Create an example of a non-personal sales technique such as use of magnets, buttons, T-shirts, or point-of-sale signs.  	
16.09	Write a promotional message to appeal to a target market. 	
16.10	Develop a sales promotion plan for a marketing organization	
16.11	Demonstrate public relations techniques as used in the marketing industry.	
16.12	Design a web site to promote a product/service.  	
17.0	Demonstrate purchasing applications to the selected marketing industry--The student will be able to:	
17.01	Explain relationship between stock turnover and purchasing. 	
17.02	Demonstrate proper purchasing procedures.	
17.03	Explain types of purchasing situations.	
17.04	Demonstrate techniques used to obtain the best terms when negotiating a purchase.  	
17.05	Demonstrate use of forms required for purchasing	
17.06	Evaluate merchandise or services using industry standards or company assessments.  	
18.0	Demonstrate applications of safety and risk management to the selected marketing industry--The student will be able to:	
18.01	Explain how lack of knowledge and skill can cause accidents and health hazards in the workplace.  	
18.02	List reasons how anger, worry, drugs, alcohol, fatigue, and illness can cause accidents.  	
18.03	Describe actions that various agencies take to prevent accidents on the job.  	
18.04	Demonstrate an understanding of environmental problems that impact health and safety.  	
18.05	Explain procedures for handling and reporting accidents. 	
18.06	Identify security procedures for the marketing industry.	
18.07	Identify techniques for preventing security problems, including correct procedures for recognizing and monitoring potential shoplifters.  	
18.08	Identify procedures used by industry to prevent internal theft and embezzlement.  	
19.0	Demonstrate applications of selling to the selected marketing industry--The student will be able to:	
19.01	Explain concepts and actions needed to determine client needs and wants and develop a personalized communication that will influence purchase decisions and enhance future business opportunities. 	
19.02	Describe the appropriate relationship between buyer and seller.  	
19.03	Demonstrate sales knowledge of industry, company, products, and competition.  	
19.04	Analyze potential prospects and customer buying behavior.	
19.05	Analyze importance of communication and listening in creating a positive buying climate.  	
19.06	Identify sales techniques to aid customers/clients in making buying decisions.  	
19.07	Prepare a list of skills necessary to maintain sales accounts.	
19.08	Create a sales presentation using presentation software.	
19.09	Identify strategies to build and maintain a clientele. 	
20.0	Demonstrate an understanding of entrepreneurship--The student will be able to:	
20.01	Define "entrepreneurship."  	
20.02	Discuss role of the entrepreneur in the domestic and global economy. 	
20.03	Discuss entrepreneurship as a career choice (e.g., characteristics, aptitudes, and skills necessary to be a successful entrepreneur).  	
20.04	Identify economic principles of entrepreneurship.	
20.05	Discuss the four parts of a business (production, finance, marketing, customer service).  	
20.06	Analyze current entrepreneurial trends in the marketplace. 	
20.07	Discuss importance of ethics in business.  	
20.08	Identify strategies and methods for generating a business idea. 	
20.09	Outline steps in planning a new business.  	
20.10	Identify types and sources of government regulations and taxation that may affect a business.  	
21.0	Identify the use of technology in marketing--The student will be able to:	
21.01	Explain importance and uses of computers and the internet in marketing.  	
21.02	Utilize word processing software to create a career/industry related document.  	
21.03	Perform data entry procedures, i.e., payroll, inventory control, etc	
21.04	Perform merchandising math data entry procedures such as-stock turnover, mark-up, mark-down, open-to-buy, pricing, invoicing, etc.  	
21.05	Demonstrate marketing spreadsheet data entry and output procedures.  	
21.06	Utilize spreadsheet software to enhance decision-making skills. 	
21.07	Utilize integrated software programs to generate marketing reports and solve marketing problems.  	
21.08	Identify technology appropriate for marketing functions and practices related to a selected marketing career field. 	
21.09	Select and use a variety of electronic media, such as the Internet, information services, and desktop-publishing software programs, to create, revise, and verify information.	

2014 – 2015
Florida Department of Education
Student Performance Standards

Course Title: 	Retail Food Marketing
Course Number: 	8821110
Course Credit:	1

Course Description:

This course is designed to provide students with an in-depth study of food marketing in a free enterprise society and provide the knowledge, skills, and attitudes required for advancement to middle level management employment in a wide variety of food marketing occupations.  After completion of the core and this course, the student will have attained occupational completion point - data code B, Retail Manager - SOC 41-1011.

Florida Standards	Correlation to CTE Program Standard #	
22.0	Methods and strategies for using Florida Standards for grades 11-12 reading in Technical Subjects for student success in Retail Food Marketing		
22.01	Key Ideas and Details		
•	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		
•	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		
•	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		
22.02	Craft and Structure		
•	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		
•	Analyze how the text structures information or ideas into categories or hierarchies, demonstrating understanding of the information or ideas.
LAFS.1112.RST.2.5		
•	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		
22.03	Integration of Knowledge and Ideas		
•	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		
•	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		
•	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		
22.04	Range of Reading and Level of Text Complexity		
•	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.
•	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		
23.0	Methods and strategies for using Florida Standards for grades 11-12 writing in Technical Subjects for student success in Retail Food Marketing		
23.01	Text Types and Purposes		
•	Write arguments focused on discipline-specific content.
LAFS.1112.WHST.1.1		
•	Write informative/explanatory texts, including the narration of historical events, scientific procedures/experiments, or technical processes.
LAFS.1112.WHST.1.2		
•	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		
23.02	Production and Distribution of Writing		
•	Produce clear and coherent writing in which the development, organization, and style are appropriate to task, purpose, and audience.
LAFS.1112.WHST.2.4		
•	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		
•	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		
23.03	Research to Build and Present Knowledge		
•	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		
•	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		
•	Draw evidence from informational texts to support analysis, reflection, and research.
LAFS.1112.WHST.3.9		
23.04	Range of Writing		
•	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		
24.0	Methods and strategies for using Florida Standards for grades 11-12 Mathematical Practices in Technical Subjects for student success in Retail Food Marketing		
24.01	Make sense of problems and persevere in solving them.
MAFS.K12.MP.1.1		
24.02	Reason abstractly and quantitatively.
MAFS.K12.MP.2.1		
24.03	Construct viable arguments and critique the reasoning of others.
MAFS.K12.MP.3.1		
24.04	Model with mathematics.
MAFS.K12.MP.4.1		
24.05	Use appropriate tools strategically.
MAFS.K12.MP.5.1		
24.06	Attend to precision.
MAFS.K12.MP.6.1		
24.07	Look for and make use of structure.
MAFS.K12.MP.7.1		
24.08	Look for and express regularity in repeated reasoning.
MAFS.K12.MP.8.1		

CTE Standards and Benchmarks	
25.0	Apply economic principles to retail food marketing--The student will be able to:	
25.01	Explain economic trends as they relate to retail food marketing.  	
25.02	Explain role of the profit motive in the marketing of food products.  	
25.03	Explain role of retail food marketing in the free enterprise system.  	
25.04	Describe channels of distribution for retail food marketing.  	
25.05	Apply economic concepts to retail food marketing including pricing, risk, productivity, competition, and cycles.	
26.0	Apply retail food product and service technology--The student will be able to:	
26.01	Demonstrate appropriate techniques and terminology for selling food and other products found in retail food marketing establishments.	
26.02	Demonstrate principles in the marketing of retail food products.	
26.03	Analyze different categories and classifications of retail food products.  	
26.04	Demonstrate appropriate placement and merchandising techniques for the various categories of food and support products found in retail food marketing.	
26.05	Discuss nature of managerial planning. 	
26.06	Describe role of management in the achievement of quality. 	
26.07	Recognize wholesale and retail cuts of meats.	
26.08	Demonstrate vegetable product knowledge.	
26.09	Demonstrate fruit product knowledge.	
26.10	Identify merchandise in the grocery department. 	
26.11	Recognize different dairy products.	
26.12	Identify on-premise and ready-prepared deli departments. 	
26.13	Identify on-premise and bake-off bakery departments.	
27.0	Demonstrate merchandising skills appropriate for retail food marketing--The student will be able to:	
27.01	Supervise basic stock keeping techniques of the various products and departmental lines found in retail food marketing.	
27.02	Supervise initiatives in maintaining stock such as stocking shelves, building displays, rotating stock, and restocking shelves.	
27.03	Demonstrate technique of systematically locating merchandise on the floor.	
27.04	Demonstrate techniques for taking inventory of retail food products.	
27.05	Assist in the planning of special holiday food promotions.	
27.06	Assist in the development of food and merchandise displays by demonstrating knowledge of design principles and elements, kinds of displays, patterns of arrangement, color principles, and appropriate displays for given types of merchandise.	
27.07	Demonstrate ability to follow a floor plan.	
27.08	Demonstrate ability to assemble prepack shippers.	
28.0	Implement retail food marketing operational techniques--The student will be able to:	
28.01	Implement accident prevention techniques in retail food marketing operations.	
28.02	Demonstrate receiving and checking techniques.	
28.03	Demonstrate techniques to prevent security problems, including correct procedures for recognizing and monitoring potential shoplifters.	
28.04	Demonstrate procedures relative to employees' role in preventing internal loss.	
28.05	Implement guidelines that address concerns and issues that relate to the operation of a retail food business including safety practices.	
28.06	Conduct an orientation for new employees.	
28.07	Demonstrate and acquire knowledge of meat department equipment and tools.	
28.08	Demonstrate and acquire knowledge of sanitation of meat equipment and tools.	
28.09	Demonstrate the correct handling of produce.	
28.10	Demonstrate appropriate sanitation skills for the produce department and equipment.	
28.11	Prepare grocery merchandise for stocking of shelves.	
28.12	Prepare dairy products for stocking.	
28.13	Demonstrate appropriate sanitation skills for the dairy department and equipment.	
28.14	Prepare frozen foods for stocking.	
28.15	Demonstrate appropriate sanitation skills for the frozen foods department and equipment.	
28.16	Prepare bakery, deli, floral, and miscellaneous departments for stocking.	
28.17	Demonstrate appropriate sanitation skills for the bakery, deli, floral, and miscellaneous departments.	
29.0	Demonstrate proficiency in applying higher level mathematical skills unique to retail food marketing--The student will be able to:	
29.01	Collect and analyze sales information to determine stock and sales ratio for food and related lines.	
29.02	Apply standard industry formulas to determine mark up and mark down for retail food items.	
29.03	Analyze standard formulas relative to discount date and due date to determine amount due on an invoice.  	
29.04	Determine amount of merchandise to be reordered utilizing model stock by collecting, organizing, representing, and interpreting data and predicting outcomes.	
29.05	Complete pricing problems involving fixed or variable pricing, odd-cent pricing, and loss leader pricing.	
29.06	Calculate sales productivity.	
29.07	Calculate sales per hour.	
29.08	Calculate average items and average dollars per transaction.	
30.0	Apply promotional planning techniques and procedures to retail food marketing--The students will be able to:	
30.01	Analyze role of promotion in retail food marketing. 	
30.02	Develop a promotion plan for retail food marketing. 	
30.03	Develop a promotional mix for a retail food product. 	
30.04	Identify and analyze market(s) for the promotion plan. 	
30.05	Prepare a promotional calendar of events.  	
30.06	Prepare a written advertisement layout. 	
30.07	Select and evaluate a variety of advertising media to carry the advertising message.	
30.08	Apply steps involved in planning and assembling retail food marketing displays.	
30.09	Analyze factors to consider when evaluating completed retail food marketing display	
30.10	Differentiate between retail food promotional displays and institutional displays.	
30.11	Implement strategies to be used for public relations.	
30.12	Establish promotion plan sales quotas and incentives.	
30.13	Evaluate overall retail food promotion plan. 	
31.0	Apply entrepreneurial concepts to retail food marketing--The student will be able to:	
31.01	Describe importance of entrepreneurship to the retail food industry.  	
31.02	Analyze advantages and disadvantages of self-employment. 	
31.03	Analyze risks involved in ownership of a retail food marketing business.  	
31.04	Identify advantages and disadvantages of the primary forms of business ownership found in the retail food marketing industry.  	
31.05	Discuss future prospects for entrepreneurship and intrapreneurship in retail food marketing.  	
31.06	Identify education, aptitudes, attitudes, and skills recommended for entrepreneurs and intrapreneurs.  	
31.07	Assess personal potential to become an entrepreneur and/or intrapreneur.	
31.08	Develop a plan to establish and open a retail food marketing business.  	
32.0	Apply marketing management principles to a retail food marketing related business--The student will be able to:	
32.01	Explain retail food marketing management functions. 	
32.02	Explain how a retail food marketing manager manages people, ideas, time, money, and materials.  	
32.03	Explain why effective communication is critical to the retail food marketing manager.  	
32.04	Apply the steps in the retail food management problem-solving process.	
32.05	Demonstrate strategies the retail food marketing manager can use to motivate employees.	
32.06	Evaluate how the marketing concept influences food marketing operations.  	
32.07	Develop a food marketing plan.  	
33.0	Analyze global trends in retail food marketing--The student will be able to:	
33.01	Analyze impact of global marketing on the retail food marketing industry. 	
33.02	Compare and contrast foreign retail food markets and distributors.  	
33.03	Analyze multicultural influences on global retail food marketing.  	
33.04	Identify methods of researching specific global retail food markets. 	
33.05	Identify the role of the Internet in facilitating global retail food marketing.  	
34.0	Demonstrate applications of technology to retail food marketing--The student will be able to:	
34.01	Demonstrate mastery of computers and technology currently used in retail food marketing.	
34.02	Identify use of satellite transmissions in retail food marketing training.  	
34.03	Demonstrate use of the computer and information networks in retail food marketing.	
35.0	Apply a career plan to retail food marketing--The student will be able to:	
35.01	Develop a plan for pursuing a specific career in retail food marketing, including training and educational requirements, needed skills and abilities, and steps for reaching career goal.  	
35.02	Demonstrate competencies required for career sustaining and mid-level management positions in the retail food marketing field.	
35.03	Demonstrate specific technology applications related to the student's retail food marketing career plan.	
35.04	Develop forms of documentation for inclusion in a retail food marketing career portfolio. 	

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

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.

Career and Technical Student Organization (CTSO)

DECA 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).
 
Equivalent Mathematics and Equally Rigorous Science Courses

Equally rigorous science courses are based upon levels of cognitive complexity of content specific benchmarks, depth and breadth of content focus, and required laboratory components.