2021 – 2022
Florida Department of Education
Curriculum Framework 

Program Title:	Culinary Arts Management Operations
Career Cluster:	Hospitality & Tourism

CCC	
CIP Number	0612050401	
Program Type	College Credit Certificate (CCC)	
Program Length	18 credit hours	
CTSO	N/A	
SOC Codes (all applicable) 	11-9051 – Food Service Managers
35-1012 – First Line Supervisors of Food Preparation and Serving Workers
35-1011 – Chefs and Head Cooks
35-2014 – Cooks, Restaurant	
CTE Program Resources 	http://www.fldoe.org/academics/career-adult-edu/career-tech-edu/program-resources.stml	

Purpose

This certificate program is part of the Culinary Management (60) AS degree program 1612050401.

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 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; Communication Skills; Math Skills; Computer Applications; Professionalism; Culinary Organization; Food and Beverage Purchasing.  

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

Standards

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

01.0	Demonstrate the application of mathematics commonly used in the culinary industry.
02.0	Identify organization and functions of the culinary industry.
03.0	Demonstrate equipment operation and maintenance skills.
04.0	Demonstrate skills in food service and beverage sanitation and safety.
05.0	Recognize, identify and demonstrate usage of foods.
06.0	Demonstrate skill in preparing foods for cooking.
07.0	Demonstrate various types of food services.
08.0	Demonstrate methods of cooking.

2021 – 2022
Florida Department of Education
Student Performance Standards

Program Title:  	Culinary Arts Management Operations	 
CIP Number:  	0612050401	
Program Length:  	18 credit hours	
SOC Code(s):	119051, 351012, 351011, 352014

This certificate program is part of the Culinary Management (60) AS degree program 1612050401. 	
01.0	Demonstrate the application of mathematics commonly used in the culinary industry.  The student will be able to:	
01.01	Compute addition, subtraction, multiplication, division, decimals, fractions and percentage problems.	
01.02	Explain measures and conversions.	
01.03	Apply mathematical concepts to completing purchase orders, invoices, packing slips, and shipping and handling charges.	
01.04	Operate a calculator.	
01.05	Convert recipes, calculate portion sizes and estimate cost effectively.	
02.0	Identify the organization and functions of the culinary industry.  The student will be able to:	
02.01	Trace inception and history of culinary industry.	
02.02	Analyze functions of culinary industry.	
02.03	Identify staff according to functions.	
02.04	Identify the “Culinary Brigade”.	
02.05	Identify “classic repertoire”.	
02.06	Identify modern kitchen organization, job station and work sites.	
02.07	Identify career progression in culinary arts.	
03.0	Demonstrate equipment operation and maintenance skills.  The student will be able to:	
03.01	Identify culinary equipment and its intended uses.	
03.02	Use equipment and tools for the appropriate tasks for which it was designed.	
03.03	Assemble equipment according to manufacturer’s safety guidelines.	
03.04	Disassemble equipment following proper safety guidelines.	
03.05	Apply knife skills correctly.	
04.0	Demonstrate skills in food service and beverage sanitation and safety.  The student will be able to:	
04.01	Identify and implement sanitation and H.A.C.C.P. regulations and standards.	
04.02	Achieve safety and sanitation certification or credentialing from professional recognized organization.	
04.03	Maintain operation in compliance with health codes and regulations.	
04.04	Implement all federal, state and local regulations impacting sanitation and safety (i.e. DBPR, OSHA, FDA, HACCP, etc.).	
04.05	Prepare and monitor sanitizing solutions in correct dilution.	
04.06	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.	
04.07	Wash hands in accordance with Health Department Guidelines.	
04.08	Inspect, receive, and store food and beverage supplies according to FIFO standards.	
04.09	Rotate perishable foods to minimize spoilage.	
04.10	Store all inventory items in accordance with safety standards.	
04.11	Label and date all products.	
04.12	Store all inventory items (including herbs, spices, seasonings and flavorings) in accordance with safety standards.	
04.13	Store shell eggs and egg products, milk and milk products and cheese in accordance with safety standards.	
04.14	Store fruits and vegetables in accordance with safety standards.	
04.15	Store seafood, crustacean, and mollusks in accordance with safety standards.	
04.16	Store all proteins in accordance with safety standards.	
04.17	Store poultry in accordance with safety standards.	
04.18	Store starches, grains, and farinaceous, in accordance with safety standards.	
04.19	Store baked goods and ready to eat foods in accordance with safety standards.	
04.20	Identify appropriate reporting procedures of any potential hazards and violations (i.e.: shell stock ID tags).	
04.21	Dispose of waste and garbage in accordance with health codes.	
04.22	Maintain Safety Data Sheets.	
04.23	Maintain floor care (sweep and mop).	
04.24	Calibrate food thermometers.	
05.0	Recognize, identify and demonstrate usage of foods.  The student will be able to:	
05.01	Recognize and identify standard herbs, seasonings, spices, flavorings and their uses.	
05.02	Recognize and identify shell eggs and egg products, milk and milk products, cheeses and their uses.	
05.03	Recognize and identify fruits and vegetables and their uses.	
05.04	Recognize and identify seafood, crustacean, and mollusks and their uses.	
05.05	Recognize and identify protein sources (including meats, poultry, etc.) and their uses.	
05.06	Recognize and identify starches, grains, and farinaceous sources and their uses.	
05.07	Recognize and identify baked goods and ready to eat foods and their uses.	
05.08	Recognize and identify nonalcoholic and alcoholic beverages and flavor profiles.	
06.0	Demonstrate skill in preparing foods for cooking.  The student will be able to:	
06.01	Prepare salads.	
06.02	Prepare hot food.	
06.03	Prepare cold food.	
06.04	Prepare hors d'oeuvres.	
06.05	Prepare canapés.	
06.06	Understand concepts of Garde Manger.	
06.07	Prepare sandwiches.	
06.08	Garnish foods.	
06.09	Examine the process and techniques of Ice Sculpting.	
06.10	Prepare charcuterie.	
06.11	Prepare relishes.	
06.12	Prepare thickening agents.	
06.13	Prepare sauces:	
06.14	Prepare mother sauces	
06.15	Prepare egg and butter based sauces.	
06.16	Prepare fruit sauces, coulis, and purees.	
06.17	Prepare stocks	
06.18	Prepare soups	
06.19	Skin, scale and prepare fish	
06.20	Bone and prepare poultry	
06.21	Tenderize meats, poultry and seafood	
07.0	Identify various types of food services.  The student will be able to:	
07.01	Prepare for buffet service.	
07.02	Prepare regional cuisine.	
07.03	Prepare international cuisine.	
07.04	Prepare classical cuisine.	
08.0	Demonstrate methods of cooking.  The student will be able to:	
08.01	Prepare pan-broiled foods.	
08.02	Prepare roasted foods.	
08.03	Prepare microwaved foods.	
08.04	Prepare stewed foods.	
08.05	Prepare broiled foods.	
08.06	Prepare baked foods.	
08.07	Follow basic baking principles.	
08.08	Follow the recipe specifically.	
08.09	Prepare and bake non-yeast dough products.	
08.10	Prepare and bake yeast dough products.	
08.11	Decorate bakery products.	
08.12	Prepare desserts.	
08.13	Prepare braised foods.	
08.14	Prepare simmered foods.	
08.15	Prepare smoked foods.	
08.16	Prepare barbecued foods.	
08.17	Prepare fried foods.	
08.18	Pan-fry foods.	
08.19	Deep fry foods.	
08.20	Prepare sautéed foods.	
08.21	Prepare steamed foods.	
08.22	Prepare clarified butter.	
08.23	Prepare poached foods	
08.24	Prepare blanched foods.	
08.25	Prepare grilled foods.	
08.26	Prepare boiled foods.	

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.

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.

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.