Florida Department of Education
Curriculum Framework 

Program Title:	Food Science Applications
Program Type:	Career Preparatory
Career Cluster:	Agriculture, Food and Natural Resources

Secondary – Career Preparatory	
Program Number	8129200	
CIP Number	0102030100	
Grade Level	9-12	
Standard Length	3 credits	
Teacher Certification	Refer to Program Structure section.	
CTSO	FFA	
SOC Codes (all applicable) 	19-1012 -- Food Scientists and Technologists
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 Agriculture, Food and Natural Resources (AFNR) 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 Agriculture, Food and Natural Resources career cluster. 

The content includes but is not limited to instruction in the application of biological, chemical, and physical principles of converting raw agricultural products into processed forms for human consumption and the storage of these products, human physiology and nutrition, food chemistry, agricultural products processing, food additives, food preparation and packaging,

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 three courses. Planned and Supervised Agricultural Experiences (SAE) must be provided through one or more of the following:  (1) foundational career exploration, (2) directed laboratory experience, (3) project ownership/entrepreneurship, (4) cooperative education/internship, (5) School Based Enterprise, or (6) Service Learning.

The following table illustrates the secondary program structure:

Course Number	Course Title	Teacher Certification	Length	SOC Code	Level	Graduation Requirement	
8106810	Agriscience Foundations 1	AGRICUTUR 1 @2
AGRICULTURE 7 G	1 credit		3	EQ	
8129210	Food Science Applications 2		1 credit	35-1012	3	PA	
8129220	Food Science Applications 3		1 credit	19-1012	3		
(Graduation Requirement Abbreviations- EQ= Equally Rigorous Science, PA= Practical Arts, EC= Economics)

National Standards (NS): Council for Agricultural Education

Some or all of the courses in this program have been aligned with National Standards AFNR Standards from the Council for Agricultural Education.  If so, the standards have been identified and cross walked with the corresponding CTE standard and/or benchmark. National Standards can be found by accessing the following link: https://ffa.app.box.com/v/Library/folder/52815452676. 

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:

Agriscience Foundations 1
01.0	Examine the history of AFNR production at the local, national, and global level. 
02.0	Employ scientific reasoning to make informed decisions in AFNR systems.
03.0	Apply scientific skills and principles in natural resources.
04.0	Apply scientific skills and principles in plant science.
05.0	Apply scientific skills and principles in animal science.
06.0	Apply scientific skills and principles in food science.
07.0	Apply scientific skills and principles in power, structure, and technical systems.
08.0	Explore AFNR professional development organizations.

Food Science Applications 2
09.0	Evaluate the significance and implications of changes and trends in the food products and processing industry.
10.0	Analyze the dangers of food hazards.
11.0	Apply safety and sanitation procedures in the handling, processing and storing of food products.
12.0	Discuss the role of regulatory agencies in the food industry.
13.0	Manage operational procedures and create equipment and facility maintenance plans.
14.0	Implement Hazard Analysis and Critical Control Point (HACCP) procedures to establish operating parameters.
15.0	Describe the biological composition and processing of foods.
16.0	Create food distribution plans and procedures to ensure safe delivery of food products
17.0	Demonstrate leadership, employability, communications and human relation skills.
18.0	Apply principles of nutrition and biology to develop food products that provide a safe, wholesome and nutritious food supply for local and global food systems.

Food Science Applications 3
19.0	Utilize harvesting, selection and inspection techniques to obtain quality food products for processing.
20.0	Apply principles of molecular biology and chemistry to develop food products to provide a safe wholesome and nutritious food supply for local and global food systems.
21.0	Process, preserve, package and present food and food products for sale and distribution.
22.0	Explain the process of food product development.
23.0	Analyze the components of the marketing chain.
24.0	Discuss food production distribution.
25.0	Identify industry organizations, groups and regulatory agencies affecting the food products and processing industry.
26.0	Describe the economic and cultural impact of the global food market.
27.0	Discuss environmental issues impacting the production and processing of foods.
28.0	Demonstrate leadership, employability, communications and human relation skills.
29.0	Examine the scope of the food industry by evaluating local and global polices, trends, and customs for food production. 

Florida Department of Education
Student Performance Standards

Course Title: 	Agriscience Foundations 1
Course Number: 	8106810 
Course Credit:	1

Course Description:

This course is designed to develop competencies in the areas of agricultural history and the global impact of agriculture; career opportunities; scientific and research concepts; biological and physical science principles; environmental principles; agriscience safety; principles of leadership; and agribusiness, employability, and human relations skills in agriscience.  Laboratory-based activities are an integral part of this course.  These include the safe use and application of appropriate technology, scientific testing and observation equipment.

Laboratory investigations that include scientific inquiry, research, measurement, problem solving, emerging technologies, tools and equipment, as well as, experimental quality, and safety procedures will be an integral part of this course. Students will interact with materials and primary sources of data or with secondary sources of data to observe and understand the natural world.  Students will develop an understanding of measurement error, and develop the skills to aggregate, interpret, and present the data and resulting conclusions. Equipment and supplies will be provided to enhance these hands-on experiences for students.  A minimum of 20% of classroom time will be dedicated to laboratory experiences.

Agriscience Foundations 1 (8106810) is part of several programs across the Agriculture, Food & Natural Resources career cluster.  To ensure consistency, the standards and benchmarks for this course (01.0 – 8.0) have been placed in a separate document.   To access this document, visit: https://www.fldoe.org/core/fileparse.php/20569/urlt/Agsci-Fnds1-Core-2324.rtf 

Florida Department of Education
Student Performance Standards

Course Title: 	Food Science Applications 2
Course Number: 	8129210
Course Credit:	1

Course Description:

This course is designed to develop competencies in the concepts related to: the use of taste and other sensory tests in developing foods; the application of scientific principles in food processing; food marketing; nutritional and economic value of plant-based food products; safe and efficient distribution and handling of food products; environmental factors in food production and processing; the global and historical impact of food on people; and employability skills necessary in the food industry.

CTE Standards and Benchmarks	NS: Council for Agricultural Education	
09.0	Evaluate the significance and implications of changes and trends in the food products and processing industry. The student will be able to:		
09.01	Research and summarize the purposes and objectives of safety programs in food products and processing facilities (e.g., Sanitation Standard Operating Procedures, Good Manufacturing Practices, worker safety).	FPP.01.01.01.a	
09.02	Identify methods of food preservation and give examples of foods preserved by each method.	FPP.03.02.03.a	
09.03	Analyze and document attributes procedures of current safety programs in food products and processing facility. 	FPP.01.01.01.b	
09.04	Devise and apply strategies to preserve foods using various methods and techniques.	FPP.03.02.03.c	
09.05	Construct plans that ensure implementation of safety programs for food products and processing industry.	FPP.01.01.01.c	
09.06	Identify and explain environmental and safety concerns about the food supply.	FPP.04.02.02.a	
09.07	Research and summarize current issues related to the safety and environmental concerns about foods and food processing (e.g., Genetically Modified Organisms, microorganisms, contamination, and irradiation).	FPP.04.02.02.b	
09.08	 Examine and respond to consumer concerns about the environment and safety of the food supply using accurate information regarding food products and processing systems and practices.	FPP.04.02.02.c	
10.0	Analyze the dangers of food hazards. The student will be able to:		
10.01	Explain types of biological hazards.		
10.02	Explain types of chemical hazards.		
10.03	Explain types of physical hazards.		
10.04	Identify the roles food allergens play in food safety (e.g., Milk, egg, fish, shellfish, tree nuts, wheat, peanuts, soybeans).		
11.0	Apply safety and sanitation procedures in the handling, processing, and storing of food products. The student will be able to:		
11.01	Research and summarize procedures of safe handling protocols (e.g., Hazard Analysis and Critical Control Points Plan (HACCP); Critical control Points procedures (CCP), Good Agriculture Practices Plan (GAP)). 	FPP.01.02.02.a	
11.02	Construct plans that ensure implementation of safe handling procedures on food products.	FPP.01.02.02.b	
11.03	Examine, interpret, and report outcomes from safe handling procedures. 	FPP.01.02.02.c	
11.04	Interpret and evaluate quality-assurance tests on food products and examine steps to and implement corrective procedures.	FPP.01.02.03.c	
11.05	Describe the effects food-borne pathogens have on food products and humans.	FPP.01.02.04.a	
11.06	Explain, document, and execute the procedures of microbiobial tests used to detect food borne pathogens.	FPP.01.02.04.b	
12.0	Discuss the role of regulatory agencies in the food industry. The student will be able to:		
12.01	Examine and describe the importance and usage of regulatory oversight of food safety and security in food products and processing. 	FPP.04.03.02.a	
12.02	Assess and summarize the application if industry standards in the food products and processing industry. 	FPP.04.03.02.b	
12.03	Construct and implement plans that ensure adherence to industry standards for food products and processing. 	FPP.04.03.02.c	
13.0	Manage operational procedures and create equipment and facility maintenance plans. The student will be able to:		
13.01	Identify and describe protocols for inspection and harvesting techniques for food products.	FPP.03.01.04.a	
13.02	Explain the functions of the 8 Good Agriculture Practices (GAP).		
13.03	Research and categorize types of equipment used in food products and processing systems.	FPP.01.01.01.a	
13.04	Assess specifications and maintenance needs for equipment and facilities used in food products and processing systems (e.g., Specifications for machines, sanitation procedures, repair protocols)	FPP.01.01.02.b	
13.05	Devise and implement strategies to maintain equipment to maintain equipment and facilities for food products and processing systems.	FPP.01.01.02.c	
14.0	Implement Hazard Analysis and Critical Control Point (HACCP) procedures to establish operating parameters. The student will be able to:		
14.01	Examine and identify contamination hazards associated with food products and processing (physical, chemical and biological) 	FPP.01.02.01.a	
14.02	Outline procedures to eliminate possible contamination hazards associated with food products and processing.	FPP.01.02.01.b	
14.03	Explain the implementation of the seven principles of HACCP.		
14.04	Create an HACCP program for a food products and processing facility.		
15.0	Describe the biological composition and processing of foods. The student will be able to:		
15.01	Research and summarize the application of biochemistry in the development of new food products. 	FPP.02.02.03.a	
15.02	Examine the principles of managing Food, Acid, Time, Temperature, Oxygen, and Moisture (FATTOM) in controlling food spoilage. 		
15.03	Test the effects of yeasts, bacteria, molds, and enzymes in food processing. 		
16.0	Create food distribution plans and procedures to ensure safe delivery of food products. The student will be able to:		
16.01	Assess and describe the environmental impact of distributing food locally and globally.	FPP.03.03.01.a	
16.02	Examine the various paths food products take to get from food processing centers to consumers.	FPP.03.03.02.a	
16.03	Interpret safety procedures used in food distribution to ensure a safe product is being delivered to consumers. 	FPP.03.03.02.b	
16.04	Make recommendations to improve safety procedures used in food distribution scenarios to ensure a safe product is being delivered to consumers.	FPP.03.03.02.c	
16.05	Research and summarize different types of market demands for food products (e.g., Local food, organic, non-GMO).	FPP.03.03.03.a	
16.06	Assess and explain how market demand for food products influences the distribution of food products.	FPP.03.03.03.b	
16.07	Propose distribution plans for food products that meet specific market demands.	FPP.03.03.03.c	
16.08	 Research and evaluate different crisis management plans (e.g., Food recalls, bioterrorism). 		
17.0	Demonstrate leadership, employability, communications, and human relation skills. The student will be able to:		
17.01	Investigate career opportunities in the food industry and identify educational experiences necessary to prepare for those careers.  		
17.02	Identify the opportunities for leadership development available through an appropriate student and/or professional organization. 		
18.0	Apply principles of nutrition and biology to develop food products that provide a safe, wholesome, and nutritious food supply for local and global food systems. The student will be able to:		
18.01	Research and summarize properties of common food constituents (e.g., Proteins, carbohydrates, fats, vitamins, and minerals).	FPP.02.01.01.a	
18.02	Compare and contrast the relative value of food constituents relative to food product qualities (e.g., taste, and appearance).	FPP.02.01.01.b	
18.03	Analyze the properties of food products to identify food constituents and evaluate nutritional value.	FPP.02.01.01.c	
18.04	Research and report methods of nutritional planning to meet essential needs for the human diet. (e.g., My plate)	FPP.02.01.02.a	
18.05	Compare and contrast the nutritional needs of different human diets.	FPP.02.01.02.b	
18.06	Construct methods to design a healthy daily food guide for a variety of nutritional needs. (e.g., My plate)	FPP.02.01.02.c	

Florida Department of Education
Student Performance Standards

Course Title: 	Food Science Applications 3 
Course Number: 	8129220
Course Credit:	1

Course Description:

This course is designed to develop competencies the food industry.  The course addresses concepts related to: developing new food products; scientific experimentation with the chemical and biological components of foods; the impact of microbes in food production; the nutritional and economic value of animal-based food products; food spoilage and waste management; safety and security risks in the food supply; the international trade of foods; and employability skills necessary in the food industry.

CTE Standards and Benchmarks	NS: Council for Agricultural Education	
19.0	Utilize harvesting, selection, and inspection techniques to obtain quality food products for processing. The student will be able to:		
19.01	Summarize foods derived from different classifications of food products (e.g., Meat, egg, poultry, fish, dairy, fruits, vegetables, grains, legumes, and oilseeds).	FPP.03.01.04.a	
19.02	Summarize characteristics of quality and yield grades of food products.	FPP.03.01.01.a	
19.03	Analyze factors that affect quality and yield grades of food products.	FPP.03.01.01.b	
19.04	 Evaluate and grade food products from different classifications of food products.	FPP.03.01.04.c	
19.05	 Develop, apply, and evaluate care and handling procedures to maintain original food and quality yield.		
19.06	Examine and evaluate inspection and harvesting of animals using regulatory agency approved or industry approved techniques. 	FPP.03.01.03.c	
19.07	Examine and respond to consumer concerns about the inspection and harvesting techniques of animals using accurate information based on regulatory agency approved or industry approved techniques.	03.01.03.c	
20.0	Apply principles of molecular biology and chemistry to develop food products to provide a safe wholesome and nutritious food supply for local and global food systems. The student will be able to:		
20.01	Examine and describe the basic chemical makeup of different types of food.	FPP.02.02.01.a	
20.02	Explain how the chemical and physical properties of foods influence nutritional value and eating quality.	FPP.02.02.01.b	
20.03	 Design and conduct experiments to determine the chemical and physical properties of food products.	FPP.02.02.01.c	
20.04	Identify common food additives and compare their properties (e.g., preservatives, antioxidants, buffers, stabilizers, colors, flavors, etc.).	FPP.02.02.02.a	
20.05	Describe the purpose of common food additives and how they influence the chemistry of food.	FPP.02.02.02.b	
20.06	 Devise and apply strategies to determine what additives are utilized and why they are included in a variety of food products.	FPP.02.02.02.c	
20.07	 Research and summarize the application of biochemistry in the development of new food products (e.g., value added food products, genetically engineered food products).	FPP.02.02.03.a	
20.08	 Analyze how food products and processing facilities use biochemistry concepts to develop new food products.	FPP.02.02.03.b	
20.09	 Develop and implement plans to engineer new food items using biochemistry concepts.	FPP.02.02.03.c	
21.0	Process, preserve, package and present food and food products for sale and distribution. The student will be able to:		
21.01	Identify and explain English and metric measurements used in the food products and processing system.	FPP.03.02.01.a	
21.02	Compare weights and measurements of products and perform conversions between units of measure.	FPP.03.02.01.b	
21.03	Design plans to formulate and package food products using a variety of weights and measures.	FPP.03.02.01.c	
21.04	Differentiate methods and materials for processing foods for sale as fresh-food products.	FPP.03.02.02.a	
21.05	Outline appropriate methods and prepare foods for sale and distribution as fresh-food products.	FPP.03.02.02.b	
21.06	Evaluate food quality factors on foods prepared for different markets (based on factors such as shelf life, shrinkage, appearance, and weight).	FPP.03.02.02.c	
21.07	Identify methods of food preservation and give examples of foods preserved by each method.	FPP.04.03.03.a	
21.08	Analyze and document food preservation processes and methods on a variety of food products.	FPP.03.02.03.b	
21.09	Summarize types of materials and methods used in food packaging and presentation.	FPP.03.02.04.a	
21.10	Construct and implement methods of selecting packaging materials to store a variety of food products.	FPP.03.02.04.c	
21.11	Analyze the degree of desirable food qualities of foods stored in various packaging.	FPP.03.02.04.b	
21.12	Identify and summarize purposes of food storage procedures (first in/first out, temperature regulations)	FPP.01.03.01.a	
21.13	Analyze characteristics of food products and determine appropriate storage procedures.	FPP.01.03.01.b	
21.14	Prepare plans that ensure implementation of proper food storage procedures.	FPP.01.03.01.c	
22.0	Explain the process of food product development. The student will be able to:		
22.01	Research and summarize relevant factors in planning and developing a new food product.	FPP.02.03.02.a	
22.02	Determine consumer preference and market potential for a new food product using a variety of methods.  	FPP.02.03.02.b	
22.03	Design new food products that meet a variety of goals.  	FPP.02.02.02.c	
22.04	Develop a new food product.		
22.05	Conduct and analyze a food market test.		
22.06	Apply sensory analysis techniques.		
22.07	Conduct a cost analysis for a new food product.		
23.0	Analyze the components of the marketing chain. The student will be able to:		
23.01	Examine and explain the importance of food labeling to the consumer.	FPP.02.03.01.a	
23.02	Examine, interpret, and explain the meaning of required components of a food label. 	FPP.02.03.01.b	
23.03	Determine a strategy to prepare and label foods according to the established standards of regulatory agencies. 	FPP.02.03.01.c	
24.0	Discuss food production distribution. The student will be able to:		
24.01	Research ways to reduce environmental impact from food distribution activities. 	FPP.03.03.01.b	
24.02	Devise and defend a strategy to determine ways for food distribution to reduce environmental impacts. 	FPP.03.03.01.c	
25.0	Identify industry organizations, groups and regulatory agencies affecting the food products and processing industry. The student will be able to:		
25.01	Examine and summarize the purposes of organizations that influence or regulate the food products and processing industry.	FPP.04.03.01.a	
25.02	Evaluate the changes in the food products and processing industry brought about by industry organizations or regulatory agencies.	FPP.04.03.02.b	
25.03	Construct and implement methods to obtain data about organizations, groups and regulatory agencies that affect the food products and processing industry. 	FPP.04.03.01.c	
26.0	Describe the economic and cultural impact of the global food market. The student will be able to:		
26.01	Describe and explain the components of food products and the processing industry. 	FPP.04.02.01.a	
26.02	Analyze and document significant changes and trends in the food products and processing industry.	FPP.04.02.01.b	
26.03	Predict and defend upcoming changes and trends in food products and the processing industry.  	FPP.04.02.01.c	
26.04	Research and describe currents and emerging technologies related to food products and processing 	FPP.04.02.03.a	
26.05	Evaluate desirable and undesirable outcomes of emerging technologies used in food and processing systems.  	FPP.04.02.03.b	
26.06	Research and evaluate the feasibility of implementing a current or emerging technology to improve a current food product or process used in a facility.	FPP.04.02.03.c	
26.07	Discusses possible causes of world hunger		
26.08	Explain the relationship between global population growth and the food supply needs.		
27.0	Discuss environmental issues impacting the production and processing of foods. The student will be able to:		
27.01	Describe the requirements of water used in food processing. 		
27.02	Discuss methods used in food processing for disposing of solid wastes. 		
27.03	Compare and contrast methods of wastewater management used in food processing. 		
28.0	Demonstrate leadership, employability, communications and human relation skills. The student will be able to:		
28.01	Identify the opportunities for leadership development available through an appropriate student and/or professional organization. 		
28.02	Identify acceptable work habits and personal characteristics. 		
28.03	Identify acceptable employee hygiene habits. 		
28.04	Evaluate the importance of industry certifications. 		
29.0	Examine the scope of the food industry by evaluating local and global polices, trends, and customs for food production. The student will be able to:	FPP.04.01	
29.01	Research and summarize examples of policy and legislation that affect food products and processing systems in the United States and around the world (e.g., labeling, GMOs, biosecurity, food system policy, dietary guidelines).	FPP.04.01.01.a	
29.02	Analyze the similarities and differences amongst policies and legislation that affect the food products and processing system in the U.S. or around the world.	FPP.04.01.01.b	
29.03	Articulate and defend a personal point of view on policies and legislation that affect the food products and processing system in the U.S. or around the world.	FPP.04.01.01.c	
29.04	Examine the impact of consumer trends on food products and processing practices (e.g., health and nutrition, organic, information about food products, local food movements, farm-to-fork supply chains, food system transparency).	FPP.04.01.02.a.	
29.05	Devise and implement a strategy to create food products that meet a specific consumer trend in a specific market.	FPP.04.01.02.c.	
29.06	Compare and contrast cultural differences regarding food products and processing practices.	FPP.04.01.03.a.	
29.07	Analyze food production and distribution outcomes based on cultural customs.	FPP.04.01.03.b	
29.08	Propose and implement culturally sensitive food processing and distribution practices.	FPP.04.01.03.c	

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.

Florida Standards for English Language Development (ELD)
English language learners communicate for social and instructional purposes within the school setting. ELD.K12.ELL.SI.1

English Language Development (ELD) Standards Special Notes:
Teachers are required to provide listening, speaking, reading and writing instruction that allows English language learners (ELL) to communicate for social and instructional purposes within the school setting.   For the given level of English language proficiency and with visual, graphic, or interactive support, students will interact with grade level words, expressions, sentences and discourse to process or produce language necessary for academic success. The ELD standard should specify a relevant content area concept or topic of study chosen by curriculum developers and teachers which maximizes an ELL’s need for communication and social skills. To access an ELL supporting document which delineates performance definitions and descriptors, please click on the following link: http://www.cpalms.org/uploads/docs/standards/eld/SI.pdf.
For additional information on the development and implementation of the ELD standards, please contact the Bureau of Student Achievement through Language Acquisition at SALA@fldoe.org

Career and Technical Student Organization (CTSO)

FFA 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.  

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 course or a modified course.  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 a Career and Technical Education (CTE) course.  The student should work on different competencies and new applications of competencies each year toward completion of the CTE course.  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.

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