2014 – 2015
Florida Department of Education
Curriculum Framework 

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

Secondary – Career Preparatory	
Program Number	8800500	
CIP Number	0420040210	
Grade Level	9-12, 30, 31	
Standard Length	4 credits	
Teacher Certification	FAM CON SC 1
CULINARY 7G	
CTSO	FCCLA
SkillsUSA	
SOC Codes (all applicable) 	35-2021 – Food Preparation Workers
35-3021 – Combined Food Preparation and Serving Workers, Including Fast Food
35-2014 – Cooks, Restaurant
11-9051 – Food Service Managers	
Facility Code	http://www.fldoe.org/edfacil/sref.asp (State Requirements for Educational Facilities)	
Targeted Occupation List	http://www.labormarketinfo.com/wec/TargetOccupationList.htm	
Perkins Technical Skill Attainment Inventory	http://www.fldoe.org/workforce/perkins/perkins_resources.asp 	
Industry Certifications	http://www.fldoe.org/workforce/fcpea/default.asp 	
Statewide Articulation	http://www.fldoe.org/workforce/dwdframe/artic_frame.asp 	

Purpose 

This program offers a sequence of courses that provides coherent and rigorous content aligned with challenging academic standards and relevant technical knowledge and skills needed to prepare for further education and careers in the Hospitality and Tourism career cluster; provides technical skill proficiency, and includes competency-based applied learning that contributes to the academic knowledge, higher-order reasoning and problem-solving skills, work attitudes, general employability skills, technical skills, and occupation-specific skills, and knowledge of all aspects of the Hospitality and Tourism career cluster. 

The content includes but is not limited to all aspects of preparation, presentation, and serving of food; leadership, communication skills, employability skills, and safe/efficient work practices are also covered.  This coursework prepares students for employment in the food service/hospitality industry.  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 four occupational completion points.

The following table illustrates the secondary program structure:

OCP	Course Number	Course Title	Length	SOC Code	Level	
A	8800510	Culinary Arts 1	1 credit	35-2021	2	
B	8800520	Culinary Arts 2	1 credit	35-3021	2	
C	8800530	Culinary Arts 3	1 credit	35-2014	2	
D	8800540	Culinary Arts 4	1 credit	11-9051	3	

Academic Alignment Table

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

Courses	Algebra 1	Algebra 2	Geometry	Anatomy/ Physiology Honors	Astronomy     Solar/Galactic Honors	Biology 1	Chemistry 1	Earth-Space Science	Genetics	Marine Science 1 Honors	Physical Science	Physics 1	
Culinary Arts 1	**	**	**	**	**	**	**	**	**	**	**	**	
Culinary Arts 2	**	**	**	**	**	**	**	**	**	**	**	**	
Culinary Arts 3	**	**	**	**	**	**	**	**	**	**	**	**	
Culinary Arts 4	**	**	**	**	**	**	**	**	**	**	**	**	
^^	Alignment pending full implementation of the    					**   Alignment pending review    
	Florida Standards for Mathematics.				#   Alignment attempted, but no correlation to academic course

Florida Standards for Technical Subjects 

Florida Standards (FS) for English Language Arts and Literacy in History/Social Studies, Science, and Technical Subjects are the critical reading and writing literacy standards designed for grade 6 and above.  These standards are predicated on teachers of history/social studies, science, and technical subjects using their content area expertise to help students meet the particular challenges of reading, writing, speaking, listening, and language in their respective fields.  It is important to note that the 6-12 literacy standards in history/social studies, science, and technical subjects are not meant to replace content standards in those areas but rather to supplement them.

This curriculum framework incorporates 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.

Regulated Programs

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

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

Common Career Technical Core – Career Ready Practices

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

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

2. Apply appropriate academic and technical skills. 

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

4. Communicate clearly, effectively and with reason. 

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

6. Demonstrate creativity and innovation. 

7. Employ valid and reliable research strategies. 

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

9. Model integrity, ethical leadership and effective management. 

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

11. Use technology to enhance productivity. 

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

Standards

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

01.0	Methods and strategies for using Florida Standards for grades 09-10 reading in Technical Subjects for student success in Culinary Arts. 
02.0	Methods and strategies for using Florida Standards for grades 09-10 writing in Technical Subjects for student success in Culinary Arts.
03.0	Methods and strategies for using Florida Standards for grades 09-10 Mathematical Practices in Technical Subjects for student success in Culinary Arts.
04.0	Identify career and employment opportunities.
05.0	Demonstrate and incorporate workplace safety procedures.
06.0	Demonstrate personal productivity.
07.0	Utilize operational systems.
08.0	Use and care for commercial tools and equipment.
09.0	Describe the principles of basic food science.
10.0	Demonstrate how to read, follow, and prepare recipes.
11.0	Describe the basic principles of nutrition.
12.0	Exhibit the ability to follow state mandated guidelines for food service.
13.0	Identify and explain front-of-the-house and back-of-the-house duties
14.0	Prepare and present food and beverage items to meet creativity aspects as well as quality standards.
15.0	Exhibit and utilize safe, secure, and sanitary work procedures.
16.0	Apply principles of food science in cooking and baking techniques.
17.0	Apply principles of nutrition in menu planning, cooking, and baking.
18.0	Perform front-of-the-house duties.
19.0	Perform back-of-the-house and inventory duties.
20.0	Methods and strategies for using Florida Standards for grades 11-12 reading in Technical Subjects for student success in Culinary Arts.
21.0	Methods and strategies for using Florida Standards for grades 11-12 writing in Technical Subjects for student success in Culinary Arts.
22.0	Methods and strategies for using Florida Standards for grades 11-12 Mathematical Practices in Technical Subjects for student success in Culinary Arts.
23.0	Research career and advancement opportunities in professional cooking and baking.
24.0	Follow food identification, selection, and purchasing, receiving, storing, and inventory guidelines.
25.0	Practice advanced cooking and baking techniques.
26.0	Apply scientific principles in cooking and baking.
27.0	Prepare and present food products to meet creativity aspects as well as quality standards.
28.0	Demonstrate management skills.
29.0	Comply with laws and regulations specific to the food service and hospitality industry. 
30.0	Develop a business plan.
31.0	Create and prepare menus for various nutritional needs.
32.0	Utilize cost-control techniques to maximize profitability.
33.0	Interpret and incorporate guidelines and policies for food service establishments.
34.0	Compare and analyze the relationship of nutrition to wellness.
35.0	Create and prepare menus for customers on special diets.
36.0	Compare and analyze menus of food establishments.

2014 – 2015
Florida Department of Education
Student Performance Standards

Course Title: 	Culinary Arts 1 
Course Number: 	8800510
Course Credit:	1 

Course Description:

This course covers the history of the food service industry and careers in that industry.  Also covered are safety in the workplace; employability skills; leadership/teamwork skills; care and use of commercial culinary equipment; basic food science; basic nutrition; and following recipes in food preparation labs.

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 Culinary Arts.		
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 Culinary Arts.		
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 Culinary Arts.		
03.01	Make sense of problems and persevere in solving them.
MAFS.K12.MP.1.1		
03.02	Reason abstractly and quantitatively.
MAFS.K12.MP.2.1		
03.03	Construct viable arguments and critique the reasoning of others.
MAFS.K12.MP.3.1		
03.04	Model with mathematics.
MAFS.K12.MP.4.1		
03.05	Use appropriate tools strategically.
MAFS.K12.MP.5.1		
03.06	Attend to precision.
MAFS.K12.MP.6.1		
03.07	Look for and make use of structure.
MAFS.K12.MP.7.1		
03.08	Look for and express regularity in repeated reasoning.
MAFS.K12.MP.8.1		

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

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

CTE Standards and Benchmarks	FS-M/LA	NGSSS-Sci	Regulatory Compliance	
04.0	 Identify career and employment opportunities. – The student will be able to:				
04.01	Discuss history and trends of the food service industry.	LAFS.910.W.2.4; LAFS.910.W.2.5; LAFS.910.W.2.6
LAFS.910.W.3.7; LAFS.910.W.3.8; LAFS.910.W.3.9			
04.02	Identify occupations in the food service and hospitality industry and their impact on the economy.	LAFS.910.W.2.4; LAFS.910.W.2.5; LAFS.910.W.2.6;
LAFS.910.W.3.7; LAFS.910.W.3.8; LAFS.910.W.3.9			
04.03	Identify levels of training required for food service and hospitality occupations.	LAFS.910.W.2.4; LAFS.910.W.2.5; LAFS.910.W.2.6
LAFS.910.W.3.7; LAFS.910.W.3.8; LAFS.910.W.3.9			
04.04	Identify professional organizations related to hospitality/food service.	LAFS.910.W.2.4; LAFS.910.W.2.5; LAFS.910.W.2.6
LAFS.910.W.3.7; LAFS.910.W.3.8; LAFS.910.W.3.9			
05.0	Demonstrate and incorporate workplace safety procedures. – The student will be able to:				
05.01	Follow standard procedures for physical hazard control.	LAFS.910.RI.2.4	SC.912.N.1.1		
05.02	Identify and utilize first-aid procedures for accidents and injuries common to the food service industry.	LAFS.910.RI.2.4	SC.912.N.1.1		
05.03	Follow the standards for infectious disease control.	LAFS.910.RI.2.4	SC.912.L.14.52;
SC.912.L.14.6		
05.04	Identify and apply sanitary procedures in maintaining the facility including proper waste disposal methods and recycling.	LAFS.910.RI.2.4	SC.912.L.14.52;
SC.912.L.14.6		
05.05	Maintain an MSDS (Material Safety Data Sheet) for each product and keep in a three ring binder in the kitchen area.	LAFS.910.RI.2.4; LAFS.910.W.3.8	SC.912.N.1.1		
05.06	Explain the Right to Know Law as recorded in (29 CFR-1910.1200) – OSHA Law.	LAFS.910.RI.1.1; LAFS.910.SL.1.1			
05.07	Demonstrate and utilize safety procedures related to prevention of slips, falls, burns, and fire; proper lifting and chemical use.	LAFS.910.SL.2.4; LAFS.910.SL.2.6	SC.912.N.1.1		
05.08	Demonstrate and utilize proper personal hygiene and personal health precautions (hand washing; use of gloves; grooming; proper hair restraints, closed-toe shoes, aprons, uniforms).	LAFS.910.SL.2.4; LAFS.910.SL.2.6	SC.912.L.14.52;
SC.912.L.14.6;
SC.912.N.1.1		
05.09	Demonstrate proper food handling techniques (thermometer use; thawing methods; internal cooking temperatures) utilizing current industry safety and sanitation procedures for the agency having jurisdiction.	MAFS.912.G-MG.1.1
MAFS.912.N-Q.1.1
MAFS.912.N-Q.1.3
MAFS.912.N-Q.1.2

LAFS.910.SL.2.4; LAFS.910.SL.2.6	SC.912.L.14.52;
SC.912.L.14.6; SC.912.N.1.1		
05.10	Identify the HACCP (Hazard Analysis Critical Control Point) procedure during all food handling processes.	LAFS.910.SL.2.4; LAFS.910.W.3.7; LAFS.910.W.3.8; LAFS.910.W.3.9	SC.912.N.1.1		
06.0	Demonstrate personal productivity. – The student will be able to:				
06.01	Identify and exhibit employability skills (punctuality, dependability, appropriate appearance.)	LAFS.910.SL.2.6			
06.02	Identify and exhibit work ethics and integrity (employee theft and consequences)	LAFS.910.RI.1.2; LAFS.910.RI.2.4			
06.03	Maintain positive personal relationships including acceptance of constructive criticism.	LAFS.910.SL.1.1; LAFS.910.SL.2.6			
06.04	Develop and demonstrate personal and professional etiquette.	LAFS.910.SL.1.1; LAFS.910.SL.2.6			
06.05	Demonstrate the ability to function as a team member in a diverse environment.	LAFS.910.SL.1.1; LAFS.910.SL.2.6			
06.06	Explain the importance of a portfolio.	LAFS.910.SL.1.1; LAFS.910.SL.2.6			
06.07	Create a resume’.	LAFS.910.W.2.4;
LAFS.910.W.2.5; LAFS.910.W.2.6			
06.08	Identify procedures and documents required when applying for employment.	LAFS.910.RI.1.1			
07.0	Utilize operational systems. – The student will be able to:				
07.01	Identify elements of a successful organized food service operation in relation to time, energy, money, and space and customer service (role of management; importance of labor costs/food costs; use of computers).	MAFS.912.A-CED.1.3;
MAFS.912.A-CED.1.4;
MAFS.912.A-SSE.1.1

LAFS.910.RI.1.2; LAFS.910.RI.2.4	SC.912.N.4.2		
07.02	Identify and follow local and state rules, regulations, and laws relative to area of operation.	LAFS.910.RI.1.2; LAFS.910.RI.2.4			
07.03	Identify and utilize security procedures necessary to prevent liability and loss.	LAFS.910.RI.1.2; LAFS.910.RI.2.4	SC.912.N.4.2		
07.04	Describe current computerized systems for purchasing and inventory control.	LAFS.910.SL.1.1			
08.0	Use and care for commercial tools and equipment. – The student will be able to:				
08.01	Identify commercial tools and equipment.	LAFS.910.SL.1.1	SC.912.N.1.1		
08.02	Demonstrate mastery of standard weights and measures used in the food service industry.  	MAFS.912.G-MG.1.1;
MAFS.912.G-MG.1.2;
MAFS.912.G-MG.1.3;
MAFS.912.N-Q.1.1;
MAFS.912.N-Q.1.3

LAFS.910.SL.2.4			
08.03	Use and maintain commercial tools.	LAFS.910.SL.2.4	SC.912.N.1.1		
08.04	Use and maintain commercial equipment.	LAFS.910.SL.2.4	SC.912.N.1.1		
09.0	Describe the principles of basic food science. – The student will be able to:				
09.01	Explain how taste and aroma combine to give foods their flavors.	LAFS.910.SL.1.1	SC.912.L.14.21;
SC.912.L.14.50		
09.02	List physical, psychological, cultural, and environmental influences on food likes and dislikes.	LAFS.910.W.1.2; LAFS.910.W.2.4; LAFS.910.W.2.5; LAFS.910.W.2.6			
09.03	Compare and analyze reasons for evaluating food products subjectively and objectively.	LAFS.910.RI.3.8	SC.912.N.1.1		
10.0	Demonstrate how to read, follow, and prepare recipes. – The student will be able to:				
10.01	Demonstrate an understanding of the purpose of standardized recipes.	LAFS.910.RI.1.2; LAFS.910.RI.2.4			
10.02	Define mise en place and the relationship of organizational skills to productivity in the workplace.	LAFS.910.RI.1.2; LAFS.910.RI.2.4			
10.03	Use, follow, prepare and plate standardized recipes creatively.	MAFS.912.A-APR.4.6;
MAFS.912.F-IF.3.9;
MAFS.912.N-Q.1.1;
MAFS.912.N-Q.1.3

LAFS.910.RI.1.2; LAFS.910.RI.2.4; LAFS.910.SL.2.4			
10.04	Define portion size and recipe yield.	MAFS.912.A-APR.4.6;
MAFS.912.F-IF.3.9;
MAFS.912.N-Q.1.1;
MAFS.912.N-Q.1.3

LAFS.910.SL.2.4			
10.05	Identify herbs, spices, oils, and vinegars and their appropriate use in preparing food products that exhibit and enhance creativity, taste, and appearance. 	LAFS.910.SL.2.4; LAFS.910.W.1.2			
11.0	Describe the basic principles of nutrition. – The student will be able to:				
11.01	List the essential nutrients and their functions.	LAFS.910.W.1.2	SC.912.L.18.1		
11.02	Interpret food labels.	LAFS.910.RI.2.4			
11.03	Identify different dietary needs.	LAFS.910.SL.1.2			
11.04	Explain your district’s wellness policy.	LAFS.910.SL.1.1; LAFS.910.SL.1.2			
11.05	Relate nutrition to health and wellness.	LAFS.910.SL.1.1; LAFS.910.SL.1.2	SC.912.L.18.1		
11.06	Apply knowledge in creating menus that utilize nutritional principles.	LAFS.910.W.3.7; LAFS.910.W.3.8; LAFS.910.W.3.9			

2014 – 2015
Florida Department of Education
Student Performance Standards

Course Title: 	Culinary Arts 2 
Course Number: 	8800520
Course Credit:	1 

Course Description:

In this course students will learn state mandated guidelines for food service; how to attain food handler training certification; and perform front-of-the-house and back-of-the-house duties.  Students will prepare quality food products and present them creatively; demonstrate safe, sanitary work procedures; understand food science principles related to cooking and baking; and utilize nutrition concepts when planning meals/menus.

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 Culinary Arts.		
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 Culinary Arts.		
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 Culinary Arts.		
03.01	Make sense of problems and persevere in solving them.
MAFS.K12.MP.1.1		
03.02	Reason abstractly and quantitatively.
MAFS.K12.MP.2.1		
03.03	Construct viable arguments and critique the reasoning of others.
MAFS.K12.MP.3.1		
03.04	Model with mathematics.
MAFS.K12.MP.4.1		
03.05	Use appropriate tools strategically.
MAFS.K12.MP.5.1		
03.06	Attend to precision.
MAFS.K12.MP.6.1		
03.07	Look for and make use of structure.
MAFS.K12.MP.7.1		
03.08	Look for and express regularity in repeated reasoning.
MAFS.K12.MP.8.1		

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

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

CTE Standards and Benchmarks	FS-M/LA	NGSSS-Sci	Regulatory Compliance	
12.0	Exhibit the ability to follow state mandated guidelines for food service. – The student will be able to:			64E-11.001	
12.01	Demonstrate and utilize proper techniques for lifting, receiving, and storing food supplies.	LAFS.910.SL.1.1; LAFS.910.SL.1.2;	SC.912.L.14.52;
SC.912.L.14.6;
SC.912.N.1.1		
12.02	Demonstrate and utilize proper techniques for transporting, cooking and holding food (proper ways to cool/reheat food; holding temperatures).	LAFS.910.SL.1.1; LAFS.910.SL.1.2	SC.912.L.14.52;
SC.912.L.14.6;
SC.912.N.1.1;
SC.912.P.10.4		
12.03	Demonstrate and utilize proper cleaning, sanitizing, and disinfecting techniques (cleaning vs. sanitizing; storing cleaning supplies; proper procedures for cleaning equipment).	LAFS.910.SL.1.1; LAFS.910.SL.1.2	SC.912.L.14.52;
SC.912.L.14.6;
SC.912.N.1.1		
12.04	Demonstrate and utilize proper pest control procedures.	LAFS.910.SL.1.1; LAFS.910.SL.1.2			
12.05	Classify all causes of food borne illnesses (e.g., biological, physical and chemical).	LAFS.910.SL.1.2; LAFS.910.W.1.2	SC.912.L.14.52;
SC.912.L.14.6
		
12.06	Describe symptoms of food borne illness and how it can be prevented.	LAFS.910.SL.1.2; LAFS.910.W.1.2	SC.912.L.14.52;
SC.912.L.14.6
		
12.07	Describe cross contamination and incorporate strategies to prevent this from occurring.	LAFS.910.SL.1.2; LAFS.910.W.1.2	SC.912.L.14.52;
SC.912.L.14.6
		
12.08	Research top allergens and how to control allergy cross-contamination.	LAFS.910.W.3.7; LAFS.910.W.3.8; LAFS.910.W.3.9			
12.09	Use acquired knowledge to obtain Employee Food Handler Training Certificate that is valid in Florida (http://www.myfloridalicense.com/dbpr/hr/food-lodging/employee-training.html) 	LAFS.910.SL.2.4	SC.912.L.14.52;
SC.912.L.14.6;
SC.912.P.10.4	509.049, F.S.
61C-4.023, F.A.C	
13.0	Identify and explain front-of-the house and back of the house duties. – The student will be able to:				
13.01	Identify, demonstrate, and utilize fundamentals of customer service and addressing difficult customers.	LAFS.910.RI.2.4;
LAFS.910.SL.1.1; LAFS.910.SL.1.2; LAFS.910.SL.2.6 			
13.02	Identify and explain techniques of front-of-the-house and back-of-the-house responsibilities including but not limited to dining room setup, greeting, order-taking, serving, clearing, check presentation, bussing, and cashiering.	LAFS.910.RI.2.4;
LAFS.910.SL.1.1; LAFS.910.SL.1.2; LAFS.910.SL.2.6 			
13.03	Identify and describe types of meal services.	LAFS.910.SL.1.1; LAFS.910.SL.1.2; LAFS.910.SL.2.6; LAFS.910.W.1.2			
13.04	Describe the types of work stations in the commercial kitchen.	LAFS.910.SL.1.1; LAFS.910.SL.1.2; LAFS.910.SL.2.6; LAFS.910.W.1.2			
13.05	Identify, explain and illustrate basic knife cuts and skills.	LAFS.910.SL.1.1; LAFS.910.SL.1.2; LAFS.910.SL.2.6; LAFS.910.W.1.2;	SC.912.N.1.1		
13.06	Explain common cooking methods (roasting, baking, broiling, sautéing, frying, deep-frying, braising, and steaming).	LAFS.910.SL.1.1; LAFS.910.SL.1.2; LAFS.910.SL.2.6; LAFS.910.W.1.2	SC.912.P.10.4;
SC.912.P.8.2		
13.07	Define common baking terms and identify common baking ingredients.	LAFS.910.SL.1.1; LAFS.910.SL.1.2; LAFS.910.SL.2.6; LAFS.910.W.1.2			
14.0	Prepare and present food and beverage items to meet creativity aspects as well as quality standards. – The student will be able to:				
14.01	Explain the role of the five senses in cooking, presenting, and eating food.	LAFS.910.SL.2.4	SC.912.L.14.50		
14.02	Describe how the five basic tastes (salty, sweet, sour, bitter and savory/Umami) can affect the appeal of food.	LAFS.910.SL.2.4; LAFS.910.W.1.2	SC.912.L.14.50		
14.03	Explain how color, texture, temperature, and balance affect the visual appeal of plated food.	LAFS.910.SL.2.4			
14.04	Demonstrate platter presentation principles, effective platter layout, and techniques for enhancing food presentation.	LAFS.910.SL.2.4			
14.05	Recognize standards of quality as well as prepare and creatively present: bake station items; pantry station items; fry station items; cold station items; hot station items; beverage items.	LAFS.910.SL.2.4			
15.0	Exhibit and utilize safe, secure, and sanitary work procedures. – The student will be able to:				
15.01	Follow federal, state, and local sanitation and safety codes.	LAFS.910.RI.2.4; 
LAFS.910.SL.2.4;
LAFS.910.W.1.2	SC.912.N.1.1		
16.0	Apply principles of food science in cooking and baking techniques. – The student will be able to:				
16.01	Identify food products that are a result of fermentation.	LAFS.910.SL.2.4	SC.912.L.18.6;
SC.912.P.8.2		
16.02	Identify and explain the various leavening agents used in baking.	LAFS.910.SL.2.4	SC.912.L.18.11;
SC.912.L.18.6;
SC.912.P.8.2
		
16.03	Explain the leavening process in baking.	LAFS.910.SL.2.4	SC.912.L.18.11;
SC.912.L.18.6;
SC.912.P.8.2
		
16.04	Identify and explain the principles of thickening agents used in food preparation.	LAFS.910.SL.2.4	SC.912.L.18.11;
SC.912.L.18.6;
SC.912.P.8.2		
16.05	Distinguish between and demonstrate the physical properties of thickening agents.	LAFS.910.SL.2.4	SC.912.L.18.11;
SC.912.L.18.12;
SC.912.L.18.6;
SC.912.P.8.2
		
16.06	Identify the differences between a permanent and temporary emulsion.	LAFS.910.SL.2.4	SC.912.P.8.2		
16.07	Explain the role of pH in food preservation and baking applications.	LAFS.910.SL.2.4	SC.912.P.8.11;
SC.912.P.8.2;		
16.08	Distinguish between the characteristics of acids and bases.	LAFS.910.SL.2.4	SC.912.P.8.11
SC.912.P.8.2;		
16.09	Demonstrate and analyze the different functions of sugar in food preparation.	LAFS.910.SL.2.4	SC.912.L.18.2		
16.10	Demonstrate and analyze the difference between moist, dry, and combination cooking methods.	LAFS.910.SL.2.4	SC.912.L.18.12;
SC.912.P.8.2;
SC.912.P.10.4;		
16.11	Apply basic principles of the chemistry of protein to cooking eggs, dairy, and meat products.	LAFS.910.SL.2.4	SC.912.L.18.12;
SC.912.P.8.2;
SC.912.L.18.4
SC.912.P.8.11;
SC.912.P.10.4		
16.12	Apply basic principles of the chemistry of food preparation to fruits and vegetables.	LAFS.910.SL.2.4	SC.912.L.18.2;
SC.912.P.8.11;
SC.912.P.8.2;
SC.912.P.10.4		
16.13	List categories of lipids (fats and oils) based on physical state and dietary sources.	LAFS.910.SL.2.4; LAFS.910.W.1.2	SC.912.L.18.3;
SC.912.P.8.2		
16.14	Examine the functions of lipids (fats and oils) in food preparation.	LAFS.910.SL.2.4	SC.912.L.18.3;
SC.912.P.8.2		
16.15	Analyze the nutritional impact of lipids (fats and oils) in the diet.	LAFS.910.SL.2.4	SC.912.L.18.3;
SC.912.P.8.2		
17.0	Apply principles of nutrition in menu planning, cooking, and baking. – The student will be able to:				
17.01	Interpret and create menus to meet current dietary guidelines and nutritional requirements of individuals with special needs.	LAFS.910.SL.2.4;
LAFS.910.W.1.2;			
17.02	Apply the new MyPlate food guide to analyze diets to include special needs www.choosemyplate.gov).	LAFS.910.RI.1.1			
18.0	Perform front-of-the-house duties. – The student will be able to:				
18.01	Recognize the needs of diverse populations.	LAFS.910.SL.2.4	SC.912.L.17.1		
18.02	Perform duties to meet the needs of the customer (greeting guests; escorting to tables and presenting menus; handling guests with special needs; transporting and serving meals; loading and carrying trays; etc.)	LAFS.910.SL.2.4			
18.03	Handle customer complaints.	LAFS.910.SL.2.4			
18.04	Use merchandising techniques.	LAFS.910.SL.2.4			
18.05	Analyze industry trends. 	LAFS.910.RI.1.1; LAFS.910.RI.1.2; LAFS.910.RI.1.3			
19.0	Perform back-of-the-house and inventory duties. – The student will be able to:				
19.01	Receive, store, and issue supplies.	LAFS.910.W.1.2	SC.912.N.1.1		
19.02	Practice environmentally sound procedures.	LAFS.910.SL.1.2	SC.912.L.17.17;
SC.912.N.1.1;		
19.03	Demonstrate and follow operational procedures between the front-of-the-house and back-of-the-house.	LAFS.910.SL.2.4	SC.912.N.1.1		
19.04	Demonstrate efficient time and motion techniques.	LAFS.910.SL.2.4	SC.912.N.1.1		
19.05	Coordinate responsibilities with those of other workstations.	LAFS.910.SL.1.1	SC.912.N.1.1		
19.06	Select appropriate tools and equipment for specific tasks.	LAFS.910.SL.2.4	 

2014 – 2015
Florida Department of Education
Student Performance Standards

Course Title: 	Culinary Arts 3 
Course Number: 	8800530
Course Credit:	1

Course Description:

In this course the student will research career opportunities in professional cooking/baking; follow guidelines on food selection, purchasing, and storage; and use communication skills.  Students will prepare and present a variety of advanced food products; create centerpieces; and research laws specific to the hospitality industry.  Also covered are management skills; how to develop a business plan; and utilization of technology in the workplace.  Students will be knowledgeable about food safety manager training/certification training programs that are acceptable in Florida.

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

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

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

CTE Standards and Benchmarks	FS-M/LA	NGSSS-Sci	Regulatory Compliance	
23.0	Research college and career advancement opportunities in professional cooking and baking. – The student will be able to:				
23.01	Describe the elements of a job search as it relates to advancement opportunities.	LAFS.1112.W.1.2 LAFS.1112.W.3.8			
23.02	Develop a personal career plan.	LAFS.1112.W.2.4 LAFS.1112.W.2.5 LAFS.1112.W.2.6			
23.03	Demonstrate an understanding of entrepreneurship and the economic impact of food and hospitality enterprises on the industry.	LAFS.1112.W.3.7			
23.04	Explain the benefits of membership in professional associations, including student organizations.	LAFS.1112.SL.1.1			
24.0	Follow food identification, selection, purchasing, receiving, storing, and inventory guidelines. – The student will be able to:				
24.01	Identify basic food items.	LAFS.1112.SL.1.1			
24.02	Select basic food items according to standard qualities.	LAFS.1112.SL.1.1			
24.03	Practice portion control and utilize costing procedures.	LAFS.1112.SL.1.2; LAFS.1112.SL.2.4;
LAFS.1112.W.1.2			
25.0	Practice advanced cooking and baking techniques. – The student will be able to:	MAFS.912.A-APR.4.6;
MAFS.912.F-IF.3.9;
MAFS.912.N-Q.1.1;
MAFS.912.N-Q.1.3;			
25.01	Recognize standards of quality as well as prepare and creatively present:  advanced bake station items; advanced pantry station items; advanced fry station items; and advanced hot station items.	LAFS.1112.SL.2.4			
26.0	Apply scientific principles in cooking and baking. – The student will be able to:				
26.01	Identify the physical and chemical changes in foods that result from the application of heat or cold.	LAFS.1112.SL.1.1	SC.912.P.8.2;
SC.912.P.10.4		
26.02	Identify the effect of various levels of moisture on food.	LAFS.1112.SL.1.1	SC.912.L.18.12		
27.0	Prepare and present food products to meet creativity aspects as well as quality standards. – The student will be able to:				
27.01	Develop artistic talents in the creation of centerpieces from a variety of mediums (cooked sugar, chocolate, marzipan, and fruits and vegetables).	LAFS.1112.SL.1.2; LAFS.1112.SL.2.5			
27.02	Prepare and creatively present:  appetizers; salads; vegetables; fruits; pasta/rice/cereals; soups/stocks/sauces/gravies; meats; poultry; fish/shellfish; yeast breads; pies and pastries; cakes and icing; specialty desserts; breakfast foods; quick breads; sandwiches; hors d’oeuvres; garnishes; edible centerpieces.	LAFS.1112.SL.2.4; LAFS.1112.SL.2.6			
28.0	Demonstrate management skills. – The student will be able to:				
28.01	Identify characteristics of an effective manager.	LAFS.1112.SL.1.1			
28.02	Examine management skills.	LAFS.1112.SL.1.1			
28.03	Demonstrate effective communication skills.	LAFS.1112.SL.1.1			
28.04	Use positive reinforcement techniques to increase productivity.	LAFS.1112.SL.1.1; LAFS.1112.SL.2.4			
29.0	Comply with laws and regulations specific to the food service and hospitality industry. – The student will be able to:				
29.01	Identify food service and hospitality laws and regulations to include OSHA and the Americans with Disabilities Act (ADA).	LAFS.1112.RI.1.3; LAFS.1112.RI.3.7;
LAFS.1112.SL.1.1	SC.912.N.1.1		
29.02	Demonstrate knowledge of food safety manager training/certification programs that are accredited in Florida (http://www.myfloridalicense.com/dbpr/hr/food-lodging/ManagerCertification.html). 	LAFS.1112.RI.1.1; LAFS.1112.W.1.2; LAFS.1112.SL.1.1	SC.912.N.1.1	509.039, F.S.
61C-4.023, F.A.C.
64E-11.012, F.A.C.	
30.0	Develop a business plan. – The student will be able to:				
30.01	Identify the elements of a business plan to include vision, goals, strategies, and action plans.	LAFS.1112.SL.1.1			
30.02	Identify basic economic and marketing strategies.	LAFS.1112.SL.1.1			
30.03	Analyze trends in the food service and hospitality industry.	LAFS.1112.RI.1.3	SC.912.N.1.4		
30.04	FCCLA Hospitality Competition (as a project or competition).	LAFS.1112.SL.2.4; LAFS.1112.SL.2.5; LAFS.1112.SL.2.6;
LAFS.1112.W.3.8			

2014 – 2015
Florida Department of Education
Student Performance Standards

Course Title: 	Culinary Arts 4 
Course Number: 	8800540
Course Credit:	1 

Course Description:

In this course students will prepare various meals and food products including those for individuals with various nutritional needs and/or dietary restrictions.  The relationship between nutrition and wellness will be examined.  Cost control techniques and profitability will be covered as well as analysis of food establishment menus.  Students will also demonstrate basic financial literacy skills.

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

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

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

CTE Standards and Benchmarks	FS-M/LA	NGSSS-Sci	Regulatory Compliance	
31.0	Create and prepare menus for various nutritional needs. – The student will be able to:				
31.01	Examine pricing strategies.	MAFS.912.A-CED.1.3
MAFS.912.F-IF.3.8;
MAFS.912.F-IF.3.9

LAFS.1112.RI.1.3			
31.02	Examine menu formats.	LAFS.1112.RI.1.3			
31.03	Analyze menus for profitability. 	MAFS.912.A-CED.1.3;
MAFS.912.F-IF.3.8;
MAFS.912.F-IF.3.9

LAFS.1112.RI.1.3; LAFS.1112.W.1.2			
32.0	Utilize cost-control techniques to maximize profitability. – The student will be able to:				
32.01	Examine and utilize cost out procedures to minimize food waste.	MAFS.912.A-CED.1.4;
MAFS.912.A-SSE.1.1

LAFS.1112.RI.1.3; LAFS.1112.SL.2.4			
32.02	Identify computer software available for food service and hospitality management.	LAFS.1112.RI.3.7			
32.03	Develop an accounting and record-keeping system using selected software.	LAFS.1112.RI.3.7; LAFS.1112.W.2.4			
32.04	Develop a purchasing, receiving, storing, and inventory system.	LAFS.1112.W.2.4			
32.05	Examine loss prevention factors such as safety, sanitation, food handling, ware handling, maintenance, insurance, and environmental effects.	LAFS.1112.RI.3.7; LAFS.1112.SL.1.1			
32.06	Interpret profit and loss statements.	LAFS.1112.RI.3.7; LAFS.1112.SL.1.1; LAFS.1112.W.2.4			
32.07	Identify the responsibility of each individual to be held accountable for profitability.	LAFS.1112.RI.1.1;
LAFS.1112.SL.1.1; LAFS.1112.SL.1.2; 			
33.0	Interpret and incorporate guidelines and policies for food service establishments. – The student will be able to:				
33.01	Develop employee guidelines such as job descriptions, training, and scheduling.	LAFS.1112.RI.3.7; LAFS.1112.W.3.7			
33.02	Describe the characteristics of an efficient purchasing, receiving, storing, and inventory system.	LAFS.1112.RI.3.7; LAFS.1112.W.3.7			
34.0	Compare and analyze the relationship of nutrition to wellness. – The student will be able to: 				
34.01	Describe the functions and sources of the 6 classifications of nutrients.	LAFS.1112.RI.3.7; LAFS.1112.SL.2.4;
LAFS.1112.W.3.7;	SC.912.L.18.1;
SC.912.L.18.12;
SC.912.L.18.2;
SC.912.L.18.3;
SC.912.L.18.4		
34.02	Identify the effects of nutrient deficiencies and excesses.	LAFS.1112.SL.1.1	SC.912.L.14.46;
SC.912.L.18.1;
SC.912.L.18.12;
SC.912.L.18.2;
SC.912.L.18.3;
SC.912.L.18.4
		
34.03	Apply guidelines for using the MyPlate food guide to plan daily food choices for customers with special diets.	LAFS.1112.RI.3.7;
LAFS.1112.W.3.7; LAFS.1112.W.3.8 			
34.04	Describe the ABC's of the Dietary Guidelines for Americans from the United   State Department of Agriculture (www.choosemyplate.gov).	LAFS.1112.RI.3.7;
LAFS.1112.W.3.7; LAFS.1112.W.3.8 			
34.05	Determine the relationship between food choices, eating and wellness vs. profit/loss margins.	LAFS.1112.RI.3.7;
LAFS.1112.W.3.7;			
34.06	Explain how to encourage healthful eating habits for people in every stage of the life cycle.	LAFS.1112.RI.3.7;
LAFS.1112.W.3.7			
34.07	List the types of food additives and explain their purpose.	LAFS.1112.W.1.2	SC.912.L.18.11		
35.0	Create and prepare menus for customers on special diets. – The student will be able to:				
35.01	Create a menu for customers with dietary limitations.	LAFS.1112.W.1.2	SC.912.L.14.46;
SC.912.L.17.1		
35.02	Describe the preparation methods used to prepare a nutritious meal for customers with special dietary needs (heart healthy, vegetarianism, religious dietary laws, etc.)	LAFS.1112.W.1.2	SC.912.L.14.46;
SC.912.L.17.1		
35.03	Identify common food allergies and determine appropriate substitutions.	LAFS.1112.SL.1.1	SC.912.L.14.46		
35.04	Prepare meals that are visually appealing and that meet customers’ special dietary needs.	LAFS.1112.SL.1.1	SC.912.L.17.1		
35.05	List the serving sizes for an average adult.	LAFS.1112.W.2.4			
35.06	Develop a modification plan for existing menus that will meet special dietary needs.	LAFS.1112.W.2.4	SC.912.L.14.46;
SC.912.L.17.1		
36.0	Compare and analyze menus of food establishments. – The student will be able to: 				
36.01	Analyze the menus of different food establishments to see how the daily requirements of an average adult can be met by dining in the establishments.	LAFS.1112.RI.3.7			
36.02	Create a menu meeting the "Truth-in-Menu Guidelines".	LAFS.1112.RI.3.7; LAFS.1112.W.2.4			
36.03	Modify the menu of an establishment to meet the requirements of a customer with a special dietary need.	LAFS.1112.RI.3.7; LAFS.1112.W.2.4	SC.912.L.14.46;
SC.912.L.17.1		

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.

Career and Technical Student Organization (CTSO)

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