2020 – 2021
Florida Department of Education
Curriculum Framework 

Program Title:	Culinary Management
Career Cluster:	Hospitality & Tourism           

AS	
CIP Number	1612050401	
Program Type	College Credit	
Standard Length	60 credit hours	
CTSO	SkillsUSA	
SOC Codes (all applicable) 	11-9051 – Food Service Managers
35-1012 – First Line Supervisors of Food Preparation and Serving Workers	
CTE Program Resources 	http://www.fldoe.org/academics/career-adult-edu/career-tech-edu/program-resources.stml	

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 & 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 & Tourism career cluster. 

The content includes but is not limited to Sanitation and Safety; Maintenance and Operation of Equipment; Recognition and Identification of Foods; Proper Storage of Foods; Methods of Preparation; Usage of Foods; Methods of Cooking; Garden Manger; Perform Different Types of Food Services; Nutrition; Baking; Communication Skills; Math Skills; Computer Applications; Supervision Management; Professionalism; Culinary Organization; Food and Beverage Purchasing; Dining Room Management and Beverage Management.  The course content should also include training in communications, leadership, human relations, employability skills and safe, efficient work practices.  This program focuses on broad, transferable skills and stresses understanding and demonstration of the following elements of the Culinary Industry: planning, management, finance, technical and product skills, underlying principles of technology, labor issues and sanitation and safety issues.  

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 60 credit hours.

Standards

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

01.0	Demonstrate proficiency in employability skills.
02.0	Demonstrate proficiency in applying communication and human relations skills.
03.0	Demonstrate the application of mathematics commonly used in the culinary industry.
04.0	Identify economic and marketing principles.
05.0	Identify marketing and business fundamentals.
06.0	Identify organization and functions of the culinary industry.
07.0	Develop and implement sales and marketing strategies.
08.0	Maintain an accounting and information system.
09.0	Demonstrate equipment operation and maintenance skills.
10.0	Analyze laws that affect the culinary industry.
11.0	Operate liability and risk identification program.
12.0	Demonstrate skills in food service and beverage sanitation and safety.
13.0	Plan and maintain purchasing and receiving procedures.
14.0	Demonstrate skills in food service and beverage management services.
15.0	Describe all aspects of entrepreneurship.
16.0	Solve problems and make informed decisions.
17.0	Recognize, identify and demonstrate usage of foods.
18.0	Demonstrate skill in preparing foods for cooking.
19.0	Demonstrate methods of cooking.
20.0	Perform various types of food services.
21.0	Apply principles of nutrition to food preparation.
22.0	Demonstrate skill using computers and software used in marketing.
23.0	Identify the roles of management and supervisory personnel.
24.0	Conduct emergency procedures.

2020 – 2021
Florida Department of Education
Student Performance Standards

Program Title:	Culinary Management
CIP Number:	1612050401
Program Length:	60 credit hours	
SOC Code(s):	11-9051; 35-1012

Refer to Rule 6A-14.030 (4) F.A.C., for the minimum amount of general education coursework required in the Associate of Science (AS) degree.  At the completion of this program, the student will be able to:	
01.0	Demonstrate proficiency in employability skills.  The student will be able to:	
01.01	Conduct a job search to include online job sites.	
01.02	Identify secured documents that may be personal (i.e.: social security information, etc.) but are required when applying for a job.	
01.03	Prepare a resume and cover letter, letter of application, follow-up letter, acceptance/rejection letter, and letter of resignation.	
01.04	Complete a job application form correctly via Internet job sites, company websites, and social media sites (i.e.: LinkedIn, Indeed, Monster, Glassdoor, Zip Recruiter, etc.).	
01.05	Demonstrate competence in job interview techniques.	
01.06	Identify or demonstrate appropriate professional responses to criticism from employer, supervisor, and customers by understanding, considering, and employing Emotional Intelligence, Cultural Intelligence, and perception checking.	
01.07	Identify acceptable work habits (i.e.  professionalism, cleanliness, etc.).	
01.08	Demonstrate acceptable employee health, grooming habits and appearance standards.	
01.09	Describe and apply the importance of producing quality work and meeting performance standards.	
01.10	Discuss state and federal labor laws regulating the workplace.	
01.11	Identify proper personal and business ethics.	
01.12	Understand the essentials of creating a portfolio and how it relates to future career growth (i.e.  Self-promotion, Awards, certifications, accolades, pictures, publications, etc.).	
02.0	Demonstrate proficiency in applying communication and human relations skills.  The student will be able to:	
02.01	Demonstrate such interpersonal skills as punctuality, initiative, courtesy, loyalty, and traits to business.	
02.02	Discuss and understand the important role that diversity plays in the Culinary Industry (i.e.: team members, supervisors, customers, etc.).	
02.03	Maintain appropriate personal appearance and attitude.	
02.04	Demonstrate problem solving and decision making strategies.	
02.05	Demonstrate professional communication skills (i.e.: body language, eye-contact, phone etiquette, verbal, writing, language, etc.)	
02.06	Set personal goals and develop a plan of action to achieve those goals.	
02.07	Demonstrate ability to assume responsibility for decisions and actions (i.e.: take ownership, consequences, etc.).	
02.08	Utilize time efficiently by applying effective time management techniques (SMART goals, Action plans, check lists, etc.).	
02.09	Understand how to manage effectively within the organization’s chain of command.	
02.10	Research and/or participate in professional associations affiliated with the culinary industry.	
02.11	Identify the unique differences of staff communication and use of inter-departmental/company communication (i.e.:  Independent vs. Corporate Owned; email vs. newsletter, etc.).	
02.12	Explain nature of positive customer/client relations.	
02.13	Explain the role that culture plays in customer service delivery.	
02.14	Communicate with all stakeholders in a professional manner.	
02.15	Demonstrate effective telephone and e-mail techniques and etiquette in a business situation.	
02.16	Understand how to utilize SOPs to manage client/customer needs.	
02.17	Demonstrate ability to locate, understand, and interpret information found in manuals, graphs, schedules, charts, diagrams, and Internet resources to generate a report.	
02.18	Utilize (read, write and speak) culinary terminology, abbreviations, and acronyms.	
02.19	Address the importance of responding effective quickly to online posts.	
03.0	Demonstrate the application of mathematics commonly used in the culinary industry.  The student will be able to:	
03.01	Compute addition, subtraction, multiplication, division, decimals, fractions and percentage problems.	
03.02	Apply problem-solving techniques to sales related transactions including cash, checks, debit cards, credit cards, and discounts.	
03.03	Interpret quantitative information from tables, charts, and graphs as related to the workplace.	
03.04	Calculate change, tax, gratuity, commission, and miscellaneous charges.	
03.05	Explain measures and conversions.	
03.06	Apply mathematical concepts to completing purchase orders, invoices, packing slips, and shipping and handling charges.	
03.07	Analyze standard industry formulas (i.e. COGS, Labor cost, prime cost, CVP analysis, etc.).	
03.08	Operate a calculator.	
03.09	Convert recipes, calculate portion sizes and cost correctly.	
03.10	Identify the break-even point.	
04.0	Identify economic and marketing principles.  The student will be able to:	
04.01	Explain concept "supply and demand."	
04.02	Explain concept of price.	
04.03	Explain relationship between government and business.	
04.04	Explain concept of private enterprise and business ownership.	
04.05	Explain concept of profit.	
04.06	Explain concept of risk.	
04.07	Explain concept of competition.	
04.08	Explain concept of productivity.	
05.0	Identify marketing and business fundamentals.  The student will be able to:	
05.01	Explain marketing and its role.	
05.02	Explain functions of marketing and related activities.	
05.03	Explain how the state of the economy informs marketing strategy.	
05.04	Explain types of business ownership.	
05.05	Compare and contrast the different forms of business ownership.	
05.06	Explain concept of marketing strategies.	
06.0	Identify the organization and functions of the culinary industry.  The student will be able to:	
06.01	Trace inception and history of culinary industry.	
06.02	Analyze functions of the culinary industry.	
06.03	Identify staff according to functions.	
06.04	Identify the “Culinary Brigade”.	
06.05	Identify modern kitchen organization, job station and work sites.	
06.06	Identify career progression in culinary arts.	
06.07	Discuss history and composition of foods and beverages.	
06.08	Identify critical trends in food and beverage industry beverage industry (i.e. dietary, allergy, lifestyle, food waste, sustainability, etc.).	
07.0	Develop and implement sales and marketing strategies.  The student will be able to:	
07.01	Explain the benefits of publicity and public relations (including social media and technology).	
07.02	Identify the importance of selling and sales techniques used by the culinary industry.	
07.03	Plan and design menus.	
07.04	Identify an effective sales presentation, including steps of a sale; consumer buying motives; approaches through greeting, merchandise, and service; proper time to approach a customer to open sale; feature-benefit analysis; closing the sale; and suggestion and substitution selling.	
07.05	Prepare publicity including advertisements and press releases.	
08.0	Identify accounting and information systems.  The student will be able to:	
08.01	Identify accounts payable process.	
08.02	Check, record and pay invoices.	
08.03	Identify accounts receivable process.	
08.04	Calculate, analyze, and review labor costs.	
08.05	Identify balance sheet and income statement functions.	
08.06	Record and maintain daily departmental records.	
08.07	Compute average amount spent by guests.	
08.08	Operate adding, bookkeeping, telephone, and calculating machines as well as computer terminal inputs and readouts.	
08.09	Have understanding payroll processes and procedures.	
09.0	Demonstrate equipment operation and maintenance skills.  The student will be able to:	
09.01	Identify equipment and its intended uses.	
09.02	Maintain maintenance logs.	
09.03	Use equipment and tools for the appropriate tasks for which it was designed.	
09.04	Schedule preventative maintenance on kitchen equipment and utensils per manufacturing specifications.	
09.05	Assemble equipment according to manufacturer's safety guidelines.	
09.06	Disassemble equipment following proper safety guidelines.	
09.07	Apply knife skills correctly.	
09.08	Understand the importance of developing and energy consumption plan.	
09.09	Interpret and apply procedures from equipment manuals.	
09.10	Demonstrate a general understanding of the systems equipment in a typical establishment including electrical, plumbing, air conditioning.	
10.0	Analyze laws that affect the culinary industry.  The student will be able to:	
10.01	Interpret and apply labor regulations/laws as well as civil rights acts.	
10.02	Interpret and apply fire regulations.	
10.03	Interpret and apply liquor laws.	
10.04	Interpret and apply workers’ compensation laws.	
10.05	Interpret and apply the Americans with Disabilities Act.	
10.06	Interpret and apply company and/or franchise regulations.	
10.07	Interpret taxes affecting the culinary industry.	
10.08	Interpret key elements of group, convention, and banquet contracts.	
10.09	Describe customers’ rights	
10.10	Define warranties and product liabilities	
10.11	Research sanitation regulations, licenses and permits	
11.0	Operate liability and risk identification program.  The student will be able to:	
11.01	Train employees in liability and risk identification procedures.	
11.02	Identify liability and risk situations and take remedial action using approved procedures.	
11.03	Enforce liability and risk identification procedures with all employees.	
12.0	Demonstrate skills in food service and beverage sanitation and safety.  The student will be able to:	
12.01	Identify and implement sanitation and H.A.C.C.P. regulations and standards.	
12.02	Achieve safety and sanitation certification or credentialing from professional recognized organization.	
12.03	Maintain operation in compliance with health codes and regulations.	
12.04	Implement all federal, state and local regulations impacting sanitation and safety (i.e. DBPR, OSHA, FDA, HACCP, etc.).	
12.05	Prepare and monitor sanitizing solutions in correct dilution.	
12.06	Identify health-related problems which may result from exposure to work related chemicals and hazardous materials, and identify the proper precautions required for handling such materials.	
12.07	Wash hands in accordance with Health Department Guidelines.	
12.08	Inspect, receive, and store food and beverage supplies according to FIFO standards.	
12.09	Rotate perishable foods to minimize spoilage.	
12.10	Store all inventory items in accordance with safety standards.	
12.11	Label and date all products.	
12.12	Store all inventory items (including herbs, spices, seasonings and flavorings) in accordance with safety standards.	
12.13	Store shell eggs and egg products, milk and milk products and cheese in accordance with safety standards.	
12.14	Store fruits and vegetables in accordance with safety standards.	
12.15	Store seafood, crustacean, and mollusks in accordance with safety standards.	
12.16	Store all proteins in accordance with safety standards.	
12.17	Store poultry in accordance with safety standards.	
12.18	Store starches, grains, and farinaceous, in accordance with safety standards.	
12.19	Store baked goods and ready to eat foods in accordance with safety standards.	
12.20	Identify appropriate reporting procedures of any potential hazards and violations (i.e.: shell stock ID tags).	
12.21	Dispose of waste and garbage in accordance with health codes.	
12.22	Maintain Safety Data Sheets.	
12.23	Maintain floor care (sweep and mop).	
12.24	Calibrate food thermometers.	
13.0	Plan and maintain purchasing and receiving procedures.  The student will be able to:	
13.01	Identify proper sources of supply (i.e. organic, sustainability, farm-to-table, etc.).	
13.02	Evaluate products.	
13.03	Understand negotiation and payment terms with suppliers.	
13.04	Establish and apply purchasing specification.	
13.05	Prepare requisitions and transfers.	
13.06	Check invoices against received goods.	
13.07	Establish and apply stock rotation system.	
13.08	Establish and implement stock inventory levels in relation to peak business hours and seasons.	
13.09	Record and price inventories.	
13.10	Organize and maintain dry storage.	
13.11	Organize and maintain cold storage.	
13.12	Identify tenders and contracts.	
13.13	Demonstrate awareness of invoice credits.	
13.14	Organize and maintain loading and delivery dock areas.	
14.0	Demonstrate skills in food service and beverage management services.  The student will be able to:	
14.01	Identify basic management functions.	
14.02	Discuss goods, services, beverage facilities and equipment.	
14.03	Identify purchase, storage, and inventory controls.	
14.04	Utilize food and beverage operating budget.	
14.05	Identify food and beverage operations.	
14.06	Compare food and beverage costs to maintain budget.	
14.07	Calculate food and labor costs.	
14.08	Prepare a budget using given fixed and variable costs.	
14.09	Explain the relationship between monthly food cost calculation and monthly income statement.	
15.0	Describe all aspects of entrepreneurship.  The student will be able to:	
15.01	Define “entrepreneurship.”	
15.02	Describe importance of entrepreneurship to the American economy.	
15.03	List the advantages and disadvantages of business ownership and the various types of ownership (partnership, corporation).	
15.04	Identify the risks involved in ownership of a business.	
15.05	Identify the business skills needed to operate a small business efficiently and effectively.	
15.06	Identify your entrepreneurial aptitudes and skills.	
15.07	Develop a plan for opening a business.	
16.0	Solve problems and make informed decisions.  The student will be able to:	
16.01	Solve problems in accordance with management policy and mission statement.	
16.02	Make informed decisions in accordance with management policy and mission statement.	
16.03	Explain the purpose of a business’s “vision statement”.	
17.0	Recognize, identify and demonstrate usage of foods.  The student will be able to:	
17.01	Recognize and identify standard herbs, seasonings, spices, flavorings and their uses.	
17.02	Recognize and identify shell eggs and egg products, milk and milk products, cheeses and their uses.	
17.03	Recognize and identify fruits and vegetables and their uses.	
17.04	Recognize and identify seafood, crustacean, and mollusks and their uses.	
17.05	Recognize and identify protein sources (including meats, poultry, etc.) and their uses.	
17.06	Recognize and identify starches, grains, and farinaceous sources and their uses.	
17.07	Recognize and identify baked goods and ready to eat foods and their uses.	
17.08	Recognize and identify nonalcoholic and alcoholic beverages and flavor profiles.	
18.0	Demonstrate skill in preparing foods for cooking.  The student will be able to:	
18.01	Prepare salads.	
18.02	Prepare hot food.	
18.03	Prepare cold food.	
18.04	Prepare hors d'oeuvres.	
18.05	Prepare canapés.	
18.06	Understand concepts of Garde Manger.	
18.07	Prepare sandwiches.	
18.08	Garnish foods.	
18.09	Examine the process and techniques of Ice Sculpting.	
18.10	Prepare charcuterie.	
18.11	Prepare relishes.	
18.12	Prepare thickening agents.	
18.13	Prepare sauces:	
18.14	Prepare mother sauces	
18.15	Prepare egg and butter based sauces.	
18.16	Prepare fruit sauces, coulis, and purees.	
18.17	Prepare stocks	
18.18	Prepare soups	
18.19	Skin, scale and prepare fish	
18.20	Bone and prepare poultry	
18.21	Tenderize meats, poultry and seafood	
19.0	Demonstrate methods of cooking.  The student will be able to:	
19.01	Prepare pan-broiled foods.	
19.02	Prepare roasted foods.	
19.03	Prepare microwaved foods.	
19.04	Prepare stewed foods.	
19.05	Prepare broiled foods.	
19.06	Prepare baked foods.	
19.07	Follow basic baking principles.	
19.08	Follow standardized recipes.	
19.09	Prepare and bake non-yeast dough products.	
19.10	Prepare and bake yeast dough products.	
19.11	Decorate bakery products.	
19.12	Prepare desserts.	
19.13	Prepare braised foods.	
19.14	Prepare simmered foods.	
19.15	Prepare smoked foods.	
19.16	Prepare barbecued foods.	
19.17	Prepare fried foods.	
19.18	Prepare pan fry foods.	
19.19	Prepare deep fry foods.	
19.20	Prepare sautéed foods.	
19.21	Prepare steamed foods.	
19.22	Prepare clarified butter.	
19.23	Prepare poached foods	
19.24	Prepare blanched foods.	
19.25	Prepare grilled foods.	
19.26	Prepare boiled foods.	
20.0	Identify various types of food services.  The student will be able to:	
20.01	Identify American service.	
20.02	Identify buffet service.	
20.03	Identify family style service.	
20.04	Identify French service.	
20.05	Understand how to perform tableside service.	
20.06	Understand catering operations.	
20.07	Understand various types of food service (i.e. QSR, airline, cruise line, health care, sports, fast casual, Bar, commissary, Military food service, etc.).	
20.08	Prepare regional cuisine.	
20.09	Prepare international cuisine.	
20.10	Prepare classical cuisine.	
21.0	Apply principles of nutrition to food preparation.  The student will be able to:	
21.01	Use the federal recommended food guidelines as a reference guide.	
21.02	Identify food groups.	
21.03	Recognize nutritional context of food groups.	
21.04	Prepare balanced meals.	
21.05	Control portions to achieve nutritional balance.	
21.06	Define dietary allowances of proteins, fats, carbohydrates, and vitamins/minerals.	
21.07	Prepare food for special dietary needs.	
21.08	Recognize dietary requirements for special population groups.	
21.09	Demonstrate awareness of religious dietary requirements and food allergies.	
21.10	Demonstrate an understanding of nutritional labeling on menus.	
22.0	Demonstrate skill using computers and software used in marketing.  The student will be able to:	
22.01	Demonstrate the importance of data entry procedures, i.e. payroll, inventory control, etc.	
22.02	Demonstrate technology appropriate for marketing functions and practices related to a culinary career field.	
22.03	Utilize the Internet for culinary information.	
23.0	Identify the roles of management and supervisory personnel.  The student will be able to:	
23.01	Establish recruiting and selection procedures in accordance with current laws.	
23.02	Develop procedures for staff orientation and diversity training.	
23.03	Conduct new employee orientation to facility and to company policies.	
23.04	Develop procedures for employee performance evaluation.	
23.05	Identify labor control systems functions.	
23.06	Establish internal communication processes.	
23.07	Identify motivational techniques.	
23.08	Develop disciplinary process.	
23.09	Demonstrate conflict resolution.	
23.10	Identify employee groups.	
23.11	Identify the functions and purposes of employee unions.	
23.12	Identify procedures in management development.	
23.13	Prepare job descriptions.	
23.14	Conduct job application interviews.	
23.15	Conduct staff development training.	
23.16	Delegate responsibility and authority.	
23.17	Prepare employee work schedules.	
23.18	Reconcile staff grievances.	
23.19	Reconcile employee disputes/complaints.	
23.20	Lead management-employee group discussions.	
23.21	Communicate policy concerning harassment, including sexual harassment.	
23.22	Communicate policy concerning substance abuse.	
23.23	Demonstrate the principles of managing training programs.	
23.24	Perform a task analysis.	
23.25	Develop training objectives and plans for a training program.	
23.26	Demonstrate procedures for evaluating training programs.	
23.27	Identify communications concepts in training programs.	
23.28	Identify team-building strategies.	
23.29	Identify effective coaching and counseling techniques	
23.30	Identify management and supervisory functions.	
23.31	Identify leadership styles.	
23.32	Identify work improvement concepts.	
23.33	Describe the supervisor's role as a change agent.	
24.0	Conduct emergency procedures.  The student will be able to:	
24.01	Call fire, police, and emergency medical services as needed.	
24.02	Provide and maintain firefighting equipment.	
24.03	Provide and maintain emergency first aid equipment and/or supplies.	
24.04	Document details of any emergency.	
24.05	Follow company emergency procedures.	
24.06	Establish fire drill and emergency procedures.	
24.07	Discuss importance of and protocol used in Cardiopulmonary Resuscitation (CPR) and use of Automated External Defibrillator (AED).	

Additional Information

Laboratory Activities

Laboratory investigations that include scientific inquiry, research, measurement, problem solving, emerging technologies, tools and equipment, as well as, experimental, quality, and safety procedures are an integral part of this career and technical program/course. Laboratory investigations benefit all students by developing an understanding of the complexity and ambiguity of empirical work, as well as the skills required to manage, operate, calibrate and troubleshoot equipment/tools used to make observations. Students understand measurement error; and have the skills to aggregate, interpret, and present the resulting data. Equipment and supplies should be provided to enhance hands-on experiences for students.

Career and Technical Student Organization (CTSO)

SkillsUSA is the intercurricular career and technical student organization 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.  

Accommodations

Federal and state legislation requires the provision of accommodations for students with disabilities 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.

Certificate Programs

A College Credit Certificate consists of a program of instruction of less than sixty (60) credits of college-level courses, which is part of an AS or AAS degree program and prepares students for entry into employment (Rule 6A-14.030, F.A.C.).  This AS degree program includes the following College Credit Certificates:

Culinary Arts (0612050301) – 35 credit hours
Chef’s Apprentice (0612050302) – 12 credit hours
Culinary Arts Management Operations (0612050401) – 18 credit hours

Standards for the above certificate programs are contained in separate curriculum frameworks.

Additional Resources

For additional information regarding articulation agreements, Bright Futures Scholarships, Fine Arts/Practical Arts Credit and Equivalent Mathematics and Equally Rigorous Science Courses please refer to:
http://www.fldoe.org/academics/career-adult-edu/career-tech-edu/program-resources.stml.