Summary Document
Next Generation Occupational Standards for CTE

Career Cluster:  Hospitality and Tourism 

Status Reports

Date	Comments	
September 2013	•	Curriculum framework review webinars and conference calls being held for secondary/PSAV programs up for review.  Programmatic committees will view and come to consensus on all changes suggested on the comprehensive review form.	
June – August 2013	•	Second round of webinars and conference call scheduled for each PSAV/Secondary programmatic committee.
•	Curriculum framework review forms due from both secondary/PSAV and AS degree program programmatic committees and submitted to the State Supervisor.  
•	All comments in each form were placed on a comprehensive curriculum framework review form, if needed, by State Supervisor.	
June 2013	•	Hospitality & Tourism curriculum framework review Webinar and Conference Call scheduled for secondary and AS degree programs to provide technical assistance on the curriculum framework review process and the curriculum framework review form developed and provided by State Supervisor.
•	Teacher recommendations for each programs’ programmatic committee were due and submitted to State Supervisor. Recommended teachers and district administrators received an electronic invitation to the webinar and conference call.
•	Industry representatives contacted and invited by State Supervisor, via email, to the Hospitality & Tourism curriculum framework review webinar and conference call to serve on the appropriate programmatic committee.
•	State College deans and program coordinators of the following AS degree programs were contacted and invited to attend the Education & Training AS degree curriculum framework review Webinar and Conference Call:
o	Travel and Tourism Industry Management
o	Culinary Management
•	Chef’s Apprentice (CCC)
•	Culinary Arts (CCC)
•	Culinary Arts Management Operations (CCC)
o	Hospitality and Tourism
•	Event Planning Management
•	Guest Services Specialist (CCC)
•	Food and Beverage Management (CCC)
•	Food and Beverage Operations (CCC)
•	Food and Beverage Specialist (CCC)
•	Rooms Division Management (CCC)
•	Rooms Division Operations (CCC)
•	Rooms Division Specialist (CCC)
o	Restaurant Management
•	Hospitality & Tourism Career Cluster curriculum framework review Webinar and conference call for both secondary/PSAV and AS programs were held. Participants received the appropriate electronic curriculum framework review form, which was discussed during the webinar in addition to receiving framework review instructions and resources.	
May 2013	•	CTE Directors and Family and Consumer Science district supervisors for districts with reported enrollment for the following programs were contacted via email by State Supervisor, Alicia Alexander, for teacher recommendations to join the applicable programmatic committee: 
o	Culinary Arts
o	Culinary and Hospitality Specialties
o	Lodging Operations
o	Commercial Foods and Culinary Arts (PSAV)	
October 2012	•	All revisions for the curriculum reviews were submitted electronically to Alicia Alexander and included in the draft versions of the applicable curriculum frameworks.  Most included minor changes/revisions.	
September – October 2012	•	Program/curriculum reviews were conducted by industry representatives and educators in the programmatic committees for each program.	
August 2012	•	First meeting held via conference call
o	Due to merge of Culinary and Lodging sub-clusters, a new chair and co-chair were voted for the Hospitality and Tourism Working Group. Laura Rumer was voted chair and Patricia Breeding co-chair.
o	A briefing of the Common Core Standards and Hard-to-Measure project was provided by Alicia Alexander.
o	Emerging occupations/program relevance – No emerging occupations were identified. The group discussed that the enrollment for the Hospitality and Tourism program has declined but newly approved industry certifications (Certified Front Desk Supervisor) may help increase those numbers.  Member Bob Mark noted that Dietetic Technician is a slowly dying profession, with only one public postsecondary school enrolling new students.  It was also noted that the job outlook for students in Baking and Pastry Management program is slim due to the increase in mass produced baked goods.
o	Program of Work – Half of the program of work was reviewed, with the group determining review strategies for:
•	Culinary Arts  
•	Hospitality and Tourism 
•	Lodging Operations
•	Dietetic Technician 
o	Programmatic resources were suggested by the Working Group and provided to Alicia Alexander.	
	•	Prospective programmatic resources were invited electronically to participate in program reviews.
•	Second meeting held via conference call
o	Working Group continued determining review strategies for the remaining programs:
•	Nutrition and Wellness/Principles of Food Preparation 
•	Culinary Careers 
•	Commercial Foods and Culinary Arts 
•	Environmental Services 
•	Baking and Pastry Management/Baking and Pastry Arts CCC 
o	It was determined that the review for Culinary Arts and Commercial Foods and Culinary Arts would be postponed to 2014-15 to allow more cycle time for evaluation and to ensure alignment of competencies for easy transition from high school to the PSAV level.
o	It was also determined that the review of Lodging Operations would be postponed to 2014-15 due to expected national changes in the lodging discipline.
•	Prospective programmatic committee members were identified and subsequently invited electronically to participate in program reviews for the remaining programs/courses.
•	Review materials and instructions were provided electronically to confirmed programmatic committee members.	
July 2012	•	Members’ availability for first meeting was collected electronically by Alicia Alexander.	
June 2012	•	Previous and prospective Working Group members were invited via email by Alicia Alexander to participate in group for 2012-13.
•	Individuals contacted confirmed /declined participation, electronically.	

Summary Document
Next Generation Occupational Standards for CTE 

Career Cluster:  Hospitality and Tourism (Lodging and Tourism) 

Chair: Jean Slepecky, Travel Training Manager, AAA South
Co-Chair: Faye Chadwell, Director, SRA Regional Sales & Business Development, National Restaurant Association
Status Reports
Date	Comments	
February 2011
Steering Committee meeting	Faye Gayes (sitting in for Jean Slepecky) reported the following to the Steering Committee:

•	The Environmental Services program was not reviewed because that program was scheduled for deletion at the end of 2012-2013 due to low/no enrollment for the last few years.  Additional justification for deletion included industry input indicating that this type of training is usually handled “in-house” – there would be no demand for this program.   However since that decision was made, one school district has begun offering this program.  Therefore this will be re-evaluated in the future.
•	The Travel and Tourism Industry Management AS/AAS degree program was reviewed by the program committee (including the Travel and Tourism Management ATD, Applied Technology Diploma).  The few revisions made include the addition of content related to:  utilizing social networking sites as a marketing strategy, increased emphasis on customer service, development of guest surveys and implementation of focus groups for the purpose of gathering guest feedback to use in continuous improvement efforts in the travel/tourism industry. 
•	The Hospitality and Tourism Management AS/AAS degree program and the following CCC’s (college credit certificates) were reviewed by the program committee:  Event Planning Management, Guest Services Specialist, Rooms Division Management, Food and Beverage Management.   As a result of input from the program committee repetition was eliminated and some standards were made more concise.  Four CCC’s associated with this degree program were not reviewed due to the fact that they are new – they will be reviewed during the next cycle.	
November 2010	•	Minor revisions were made to affected 2011-12 curriculum frameworks
•	It was brought to our attention that Polk County would like to offer the Environmental Services program – it will continue to be available and will not be deleted.	
July – October 2010	•	Program committees reviewed programs and made very few revisions; electronic communication
•	The Environmental Services program was evaluated and it was determined by the working group that the type of training offered in that program is usually conducted by employers “in-house” – the decision was made to delete that program at the end of 2011-12.  	
May – June 2010	•	Program committees were established for every program being reviewed/revised.  
•	Electronic communication with program committees that included link to current frameworks and guidelines for review/revision.  Tentative date for sending draft revisions to Beth is July 14th.	
March – April 2010	•	Working group was contacted electronically by Beth Gladden and asked to review the programs on the 2011-12 program of work
•	Working group responded with suggestions for program revision via e-mail
•	After all suggestions are compiled, a conference call will be scheduled to discuss revisions; revision guidelines will be developed for dissemination to program committees	
December 2009 – Steering Committee meeting	Jean Slepecky called in and reported the following:
•	The Hospitality and Tourism program was reviewed by members of the Programmatic Resources group using guidelines developed by the Lodging & Tourism Working Group.   Revisions include the addition of standards on: 
o	Current trends in the industry such as “daycations” and medical tourism
o	The impact of economic factors (consumers’ discretionary money) on the hospitality industry 
o	The importance of critical thinking skills by the employee 
o	The impact of excellent customer service on the industry
•	The Lodging Operations program was reviewed by members of the Programmatic Resources group using guidelines developed by the Lodging & Tourism Working Group.   Revisions include the addition of standards on: 
o	Increased security concerns for travelers
o	Student projects that culminate in a presentation using a variety of technology
o	Foreign currency and conversion rates
o	Common phrases in foreign languages that could be useful in the hospitality industry
•	The following standards have been added to both Hospitality & Tourism and Lodging Operations:
o	Research on the Florida Green Lodging program, certification requirements, and legislation related to this program that impacts state agencies 
o	Communication/technology trends that impact the marketing strategies of hotels (networking sites such as Twitter, LinkedIn, etc.)
o	Increased emphasis on ethics and responsibility 
•	Environmental Services has not been reviewed/revised due to the possibility of deletion – there is currently no enrollment in that program.	
November 2009	All revisions were incorporated into master draft of frameworks and sent out to Working Group for approval.  All were approved.	
August 2009	Electronic communication with Programmatic Resources group – curriculum input was received	
May 2009	Electronic communication sent to Programmatic Resources group; members received current frameworks for Lodging Operations and Hospitality & Tourism programs; compilation of Working Group’s input; guidelines for developing the program revisions; the curriculum writing guide developed by Workforce Ed./DOE.  Group members are developing the revised frameworks during the summer.	
March 2009 – Steering Committee Meeting	The following was reported at the Steering Committee meeting:
•	Change in plans for development of a program in Event Planning - - industry representatives indicated a definite decrease in demand for event planners, possibly due to the economy; plans to develop a program have been postponed

Programs to be addressed for 10-11:

Hospitality and Tourism
Lodging Operations
Environmental Services

The plan for addressing above programs:
•	The working group met in January and developed guidelines for revision of these programs.  
•	Note was made of content that is not currently in programs but should be added (for example…applied language skills; conversion of foreign currency; green initiatives/practices; consideration of allergens in hotels; emerging trends related to tourism – Select Service Hotels; influence of gaming/casinos on tourism, etc.)
•	Note was made of content that is currently in programs but needs “expansion” (for example….critical thinking and problem solving skills; awareness of cultural diversity; communication and time management skills, etc.)
•	Guidelines will be presented to Additional/Programmatic Resources group so that they can begin revision of curriculum 	
January 2009	Working group met at UCF, Rosen School of Hospitality for one day to discuss Lodging Operations program and Hospitality & Tourism program.   The following is the result of that meeting:

The Lodging and Tourism working group agreed that the following components are essential for inclusion in both the Hospitality and Tourism program (#8845100/M811040) and the Lodging Operations program ((#8830300/M607010) – both include the same first course Introduction to Hospitality and Tourism (#8850110/HMV0740).  Many of these components already exist in the curriculum but need to be evaluated for expansion or need more specificity:

•	Math skills including metric measurements and conversion of foreign currency
•	Applied language skills – common phrases in foreign languages (Spanish, German, French, Mandarin Chinese, others…) that would be useful in the hospitality/tourism environment
•	Active listening skills
•	Critical thinking and problem solving skills
•	Conflict resolution skills including resolving conflicts related to customer service
•	Sensitivity Training related to cultural diversity and managers/teams; empathy
•	Work ethics
•	Knowledge of EEO, ADA, Title VII of the Civil Rights Act
•	Time management skills
•	Communication skills
•	Importance/value of appreciation/recognition
•	Green initiatives; LEED (Leadership in Energy & Environmental Design)
•	Emerging trend of Select Service Hotels
•	Specific needs of business travelers
•	Tour packages (specifically out of the country) – necessary requirements/documentation for travelers due to increased security
•	Increased student performance standards on history of travel/tourism (is there a possible correlation to literature?)
•	Importance of travel/tourism industry to Florida (specifically)
•	Additional information on entrepreneurship and intrapreneurship (the art of innovating within an organization)
Additional guidelines specifically for Hospitality and Tourism:
•	Ensure that references to technology and systems are current
•	Implications of the global marketplace on tourism
•	Trends to consider for inclusion in program – gaming/casinos; spas; development of human resources course or components related to human resources
•	Careers related to tourism (examples – Biologists needed at Sea World; Engineers needed at theme parks, Electricians needed at hotels/resorts, etc.)
•	Destinations as attractions; additional geographical knowledge

Additional guidelines specifically for Lodging Operations:
•	Additional information/research on Select Service Hotels (newer term – Lifestyle Hotel)
•	Ensure that program is all-encompassing – should include conventions, catering, merchandise, recreation, custodial, front desk/bell services, etc.
•	Consideration of allergens (pillows, air fresheners, etc.) in guest rooms
•	Knowledge of wellness/fitness centers
•	Specifics on using green “practices” at hotels/resorts

General guidelines:
•	Use curriculum writing tool to ensure that standards and benchmarks are written appropriately and are measurable.  
•	Include Essential Skills in curriculum framework

Possible strategies to address perception/awareness of lodging and tourism programs:
•	Determine what media coverage is “out there” and what is still needed
•	Marketing of programs – career ladders – create a demand for them
•	Develop a brand of hospitality that appeals to students
•	Articulation agreements from high school programs to community colleges and universities – what agreements already exist?
•	AHLA (American Hotel and Lodging Association) – more coordination on the state level to get program information to schools
•	Public Relations – must address the value of the program and potential careers (mindset)
•	Possible PR video
•	Presentations to school boards/superintendents – industry involvement is key
•	Focus on enhancing programs in key schools in one or two school districts
•	Emphasis on the value of student industry certification – and its correlating value to industry
•	Possible educator link on VISIT Florida website
•	Use “alumni” to recruit into programs
•	CFHLA – testimonials from scholarship recipients	
October 2008	Conference call with Working Group – issues discussed follow:

•	After introductions Beth recapped the transition of responsibility for this group and an overview of this project.  This project involves 1) the Steering Committee (they will approve plans, program of work); 2) our Working Group (serving in an advisory role determining needs and establishing how our goals will be accomplished); and 3) the Programmatic Resources group (including several educators) who will actually work on the curriculum developing outcomes/student performance standards for any new programs and revising existing programs, according to guidelines established by the Working Group. 
•	Barry Pitegoff (Chair) or Jean Slepecky (Co-Chair) will present this group’s 3 year Work Plan and Summary to date at the next Steering Committee meeting.
•	It has been determined that a program for Event Planning needs to be created for the secondary and PSAV level.  This program should be completed and available for the 2010-11 school year – which means work needs to proceed on this program throughout the next several months so it is ready by November 2009.  This group will establish guidelines and content for the program.  Although becoming a wedding planner is of great interest to students the group felt it is necessary for a program to cover a variety of events and the different industries involved.
•	There appears to be an emerging trend in the lodging industry which could lead to correlating occupations.  (When Googled, Select Service Hotels are described as stylish, business-traveler friendly properties at mid-scale prices.  They incorporate modern designs, spacious guest rooms with comfortable, custom beds, limited food service operations, scaled-down meeting space, and technology-heavy amenities.  Apparently one of the biggest reasons for this hotel segment's success is that these properties appeal to both consumers looking for a nice room at a value, as well as business travelers who need to tighten the belt and spend less than they would at a full-service hotel). A video clip at http://www.gocourtyard.com provides information on how Marriott is addressing this issue.  The group felt that these emerging trends should be included in existing lodging programs.  The industry will also continue to deal with consumers who are more well informed and savvy than ever due to technology and the issue of building customer loyalty.
•	Concern was expressed regarding the fairly low enrollment numbers in lodging and tourism programs given the fact that tourism is an important industry in Florida.  Marketing/PR for these programs and creating awareness among Guidance Counselors is necessary; careers in Hospitality and Tourism should not be viewed as “sheet snappers and hamburger flippers” – students need to be shown all of the career possibilities in this area.  It was noted that this lack of acknowledgement of the importance of this career area is also found in other states.
•	When industry representatives in the group were asked what skills/characteristics appeared to be lacking in potential employees, the following were noted:  decision making skills, critical thinking skills, customer service skills, “soft” skills, an actual understanding of hospitality, the ability to effectively work with and lead a diverse workforce, the ability to meet the needs of multicultural customers, and how to make oneself “stand out from the crowd” when seeking employment.  There appears to be a need for additional emphasis on these skills throughout the lodging and tourism programs.   (In a recent communications with Barry Pitegoff, he felt that the following skills should receive additional emphasis or be added to existing programs:  math skills related to the tourism industry; metrics and currency conversion; language skills that facilitate communications with international visitors).
•	Other priority issues for lodging and tourism programs include industry certifications for students and the development of articulation agreements from secondary to post secondary (all levels).	
August 2008	Conference call with Working Group – the following issues were discussed:

•	Programs that need to be developed – Secondary and PSAV program in Meeting/Event Planning
•	2009-10 will be a planning year with decisions made regarding the revision/update of Hospitality & Tourism and Lodging Operations
•	Travel Agency Operations (very low enrollment) – to be deleted at the end of 09-10.	
July 2008	Kickoff event at FACTE
It was determined that there will be two working groups in the Hospitality and Tourism cluster – one for culinary and the other for lodging and tourism	

Summary Document
Next Generation Occupational Standards for CTE

Career Cluster:  Hospitality and Tourism (Culinary) 

Chair: Laura Rumer, Director, School-to-Career Programs, Florida Restaurant and Lodging Association Educational Foundation
Co-chair: Jane Lychako, Administrator, Mid-Florida Technical Center
Status Reports
Date	Comments	
February 2011
Steering Committee Meeting	Laura Rumer reported the following to the Steering Committee:
•	A new secondary culinary program was developed which consists of two one credit courses.  This new program is Culinary and Hospitality Specialties and was developed with input from industry.
o	This program was created for students who have completed Culinary Arts 1-4 (recommended before enrolling in the new program) and who are interested in acquiring additional skills in the culinary/hospitality field.
o	Culinary and Hospitality Specialties includes standards on: 
o	Using social networking as a marketing tool for hospitality businesses
o	Entrepreneurship
o	Skills needed for catering and event planning
o	Sustainability and green practices in the foodservice industry
o	Culinology, molecular gastronomy, and the relationship between food and science
o	Enhancing a hospitality business through technology
o	Continuous opportunities for food preparation
o	Completion of a capstone project at the conclusion of both courses in the program 

•	Of note – both the Culinary Arts program (new in 2010-11) and the Culinary and Hospitality Specialties program just mentioned were aligned with Next Generation Math and Science standards during a December alignment activity that involved academic teachers and CTE teachers.  Both programs were found to have substantial correlation to math and science.
•	The Culinary Management AS/AAS degree program (and the Culinary Arts CCC) were reviewed by the program committee and it was determined that no revisions were necessary.
•	The Restaurant Management AS/AAS degree program was reviewed by the program committee and it was determined that content on beverage preparation needed to be added to the program.  That content was added according to input from the program committee.
•	Of note – four programs that were in the Health Sciences cluster have now been moved to the Hospitality and Tourism cluster and are included on the Program of Work.  Those programs are Nutrition & Wellness; Nutrition & Dietetic Services; Dietetic Management & Supervision; and Dietetic Technician.  The change in clusters was done as a result of examining actual program content which is related more to food preparation.  Dr. Barbara Sloan suggested that the working group look at a possible name change for those programs that would accurately reflect the program content.	
December 2010	•	All affected curriculum frameworks were prepared for posting to the web	
November 2010	•	Final draft of Culinary and Hospitality Specialties was sent to Working Group for approval; Working group approved and framework was formatted accordingly.  Minor revisions were made to AS/AAS and CCC frameworks that were reviewed.	
October 2010	•	Conference call with program committee assigned to develop Culinary and Hospitality Specialties – revisions were made to draft 	
July – September 2010	•	Program committees worked on their assigned programs.  Committees reviewing the AS/AAS programs and the CCC programs submitted very few revisions.  Committee assigned to create two new secondary courses (one program) submitted content for Culinary and Hospitality Specialties.	
May – June 2010	•	Program committees were established for every program being reviewed/revised.  Program committee was also established for development of two new secondary culinary courses.
•	Electronic communication with program committees that included link to current frameworks and guidelines for review/revision.  Tentative date for sending draft revisions to Beth is July 14th.	
March-April 2010	•	Working group was contacted electronically by Beth Gladden and asked to review the programs on the 2011-12 program of work.  
•	Working group responded with suggestions for program revision via e-mail
•	After all suggestions are compiled, a conference call will be scheduled to discuss revisions; revision guidelines will be developed for dissemination to program committees.	
December 2009 – Steering Committee meeting	Laura Rumer called in and reported the following information:
•	As planned, the Commercial Foods & Culinary Arts program and Culinary Operations program were reviewed by members of the Programmatic Resources group.  Using guidelines developed by the Culinary Working Group content from both programs was “merged” and additions/deletions were made as necessary.  This resulted in two new culinary programs, one for high school students and one for post secondary students.
•	The new high school program (Culinary Arts) includes four one credit courses (program completion is very attainable – unlike the old, very lengthy program).  Students’ skills advance as they progress through the four courses and the level of difficulty of food preparation/presentation also increases.  The competencies correlate with the ProStart program as well as ACF accreditation should a school choose to participate in one or both of those initiatives.  
•	The new PSAV (Post Secondary Adult Vocational) program (Commercial Foods and Culinary Arts – NEW) is 1200 clock hours in length and includes four 300 hour courses.  As in the high school program, students’ skills advance as they progress through the program.  Students have ample opportunity for extensive food preparation/presentation at all difficulty levels.  The competencies in this program will support ACF accreditation if a school chooses to pursue that initiative.  A high school student could easily transition from the high school program to this program should they choose/need to do so.  
•	The culinary working group is seeking approval from the Steering Committee to make an addition to the 2011-12 Program of Work – the development of two new one credit high school programs that will have a specific culinary focus.  These programs will be available to students who have completed the Culinary Arts program and have interest in and the scheduling opportunity for additional culinary training.  This was approved by the Steering Committee.
•	The Baking and Pastry Management AS/AAS degree program is taught at only one community college and they recommended no revisions.
•	The Baking and Pastry Arts CCC has been reviewed and Programmatic Resources group members felt that no revisions were necessary.	
November 2009	All revisions were incorporated into master draft of frameworks and sent out to working group for approval.  All were approved.	
August 2009	Electronic communication with Programmatic Resources group; their curriculum contributions were received	
May 2009	Electronic communication sent to Programmatic Resources group; members received current frameworks for Culinary Operations and Commercial Foods & Culinary Arts, compilation of Working group’s input; guidelines for developing the new programs; and the curriculum writing guide developed by Workforce Ed./DOE.  Group members are developing the new programs during the summer.  Target dates:  First draft ready by early August; final draft ready by September; final frameworks completed by November	
April 2009	Electronic communication with Working Group – the following issues were discussed and finalized:

•	Determination regarding which components of Culinary Operations and Commercial Foods & Culinary Arts will be included in the new program(s); which components will not be included; and which components will be included but need to be expanded.  
•	Guidelines were established for the Programmatic Resources group so they can begin writing curriculum for the new culinary programs.
•	Programmatic Resources group members will be asked to revise/update Baking and Pastry Management (AS/AAS) and Baking and Pastry Arts (CCC).
•	Programmatic Resources group members were divided into a secondary curriculum group and a PSAV curriculum group.  .	
March 2009 – Steering Committee Meeting	Laura Rumer reported the following at the March Steering Committee meeting:

Culinary Operations
Commercial Foods and Culinary Arts
•	The content of these two programs will be evaluated and either included or deleted in new culinary program(s)
•	Working group has determined a need for a high school culinary program and a PSAV culinary program – with slight differences but similar enough to allow transition from one to the other if a students chooses
•	Tentative plan - High school culinary program will consist of four courses; additional (shorter) high school programs will also be developed for students who are interested in advancing their skills
•	Length of PSAV culinary program is to be determined (900 or 1200 hours suggested)
•	Working group will establish guidelines for development of new culinary program(s) and will present the task to the Additional/Programmatic Resources group who will begin writing the curriculum for both programs.  This group will include industry representatives and educators, many of whom are former chefs.
•	Requesting approval of Steering Committee - Instead of developing a separate PSAV Baking and Pastry Arts program, that content will be included in the new culinary program(s).  (This is due to industry trend – need for such specialization is diminishing – “on-site” Bakers/Pastry Chefs found mainly at very high end resorts/restaurants; most food service establishments rely on pre-prepared products and have no need for an on-site Baker/Pastry Chef)

Baking and Pastry Management (AS/AAS)
Baking and Pastry Arts (CCC)
•	The curriculum for these programs will be reviewed/revised where necessary
•	Members of the Additional/Programmatic Resources group who represent community colleges and industry representatives will be utilized for this review/revision.
	
October 2008	Conference call with Working Group – the following issues were discussed:

Drew McLeod (Vice President of Florida Restaurant and Lodging Association Educational Foundation) spoke about the importance of including an alcohol awareness component in the culinary frameworks.  This would include information on cooking with alcohol, dealing with customers/alcohol, the legal ramifications of DUI, social responsibility, etc.  Partnerships with the National Restaurant Association and the alcohol industry are being established to support this initiative.  There was discussion regarding when (at what level of the program) should this component be included; it was suggested that this be available to sophomore students.  

The remainder of the call was spent discussing how to proceed with the Culinary Operations program and the Commercial Foods and Culinary Arts program.  Discussion included the following:
•	The group determined that it would be best to merge the content of both programs, keeping the most up-to-date, quality competencies, making additions if necessary, and deleting obsolete material.  All of this will be “repackaged” into new programs.
•	Tentative plan is to have two secondary culinary programs.  
•	The first secondary program (name to be determined – possibly “Culinary Arts”) will be comprised of four courses.  This will enable students to actually complete the program; makes the program eligible as a Major Area of Interest; and if a student takes at least three of the four courses, they will be eligible for Gold Seal.  It should be noted that the first three courses of Culinary Operations were revised/updated in late 2005 with much input from industry representatives.  The thought is that most of that content should be retained for the new program so the need to develop content will not be extensive.
•	The second secondary program (name to be determined – possibly “Culinary Specialties”)  No decision was made regarding how many courses should be in this program (2, 3, 4,?).  It was suggested that the content include components on baking and pastry, culinology/new product development/food merchandising, etc. (topics that were discussed during our September conference call).  Much of this content will have to be developed
  	
September 2008	Conference call with Working Group included the following discussion:
•	Concern that more representation from business/industry is needed in the Working Group; Laura (and Drew McLeod, VP Florida Restaurant and Lodging Association Educational Foundation) will be able to secure business/industry participants for the Additional/Programmatic Resources group (who will actually be reviewing curriculum content) – their expertise may be better utilized in that role.
•	Emerging Occupations:
o	Culinology careers – this is a fairly new discipline; “Groceraunt” is a new term (according to Drew McLeod) that includes venues such as Fresh Market, Publix Greenwise Markets, etc. where prepared food is marketed for on/off site consumption; we may want to include components on this trend (retail food management, food merchandising) in our revised programs.
o	Spa Managers – although this may be considered to belong in the other sectors of the Hospitality and Tourism cluster, spas do hire chefs with a nutrition background.
o	Geriatric Nutrition/Preparing Food for Seniors – as the number of Assisted Living and Long Term Care Facilities increase, there will be a need for individuals with knowledge of appropriate foods and preparation methods with regard to facility residents. 
o	It would benefit students to include all of the above as possible components of a culinary program, if not individual programs.
•	Programs that need to be developed:
o	PSAV program in Baking/Pastry Arts – there is high student interest in such a program but the word from industry is that the need for such a specialization is diminishing; many food service establishments are going to convenience/pre-prepared products and have no need for a “Baker/Pastry Chef” on-site (except perhaps for large five-star restaurants/resorts, etc.).  This could be considered for inclusion as a component of a program, if not a program itself.
o	PSAV program in Meeting/Event planning – although the other sector of the H & T cluster is addressing this, it was felt that there is a need for such a program with a specific culinary emphasis.
•	Occupations/Programs to be addressed in 09-10:
o	Culinary Operations and Commercial Foods & Culinary Arts – in addition to 

	
	                       Revising/updating these programs there is a need to shorten both programs (to ensure 
                       Student completion); consideration will also be given to combining these programs to 
                       Result in one or two culinary programs of the highest quality.

Due to the amount of work and time involved in this task and the time constraints we face for having curriculum available for the 09-10 school year, the group felt that work can begin now and continue for the next several months but a final product would not be ready/available until the 10-11 school year.  This will involve amending the 3 year Work Plan – all group members agreed to this.	
July 2008	Kickoff event at FACTE
Discussion regarding role of working group members; emerging occupations, occupations that are obsolete, best procedures for curriculum revision, etc. 
It was determined that there will be two Working Groups for the Hospitality and Tourism cluster – one for culinary and one for lodging and tourism