Florida Department of Education
Curriculum Framework 

Program Title:	Culinary Arts	
Career Cluster:	Hospitality & Tourism

CCC	
CIP Number	0612050301	
Program Type	College Credit Certificate (CCC)	
Program Length	35 credit hours	
CTSO	SkillsUSA	
SOC Codes (all applicable) 	Please see the CIP to SOC Crosswalk located at the link below.	
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 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; Garde Manger; Nutrition; Baking; Communication Skills; Math Skills; Computer Applications; Professionalism; Culinary Organization; Food and Beverage Purchasing; Food and Beverage Management.  The course content also includes training in communications, leadership, human relations, employability skills and safe, efficient work practices.

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 proficiency in employability skills.
02.0	Demonstrate proficiency in applying communication and human relations skills.
03.0	Demonstrate equipment operation and maintenance skills.
04.0	Analyze laws that affect the culinary industry.
05.0	Operate liability and risk identification program.
06.0	Demonstrate skills in food service and beverage sanitation and safety.
07.0	Plan and maintain purchasing and receiving procedures.
08.0	Demonstrate skills in food service and beverage management services.
09.0	Recognize, identify and demonstrate usage of foods.
10.0	Demonstrate skill in preparing foods for cooking.
11.0	Demonstrate methods of cooking.
12.0	Perform various types of food services.
13.0	Apply principles of nutrition to food preparation.
14.0	Conduct emergency procedures.

Florida Department of Education
Student Performance Standards
 
Program Title:	Culinary Arts	 
CIP Number:	0612050301	
Program Length:	35 credit hours

This certificate program is part of the Culinary Management AS degree program (1612050401).  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 important to business.	
02.02	Demonstrate respect for the opinions, customs and individual differences of others, as well as the ability to work cooperatively with team members and supervisors from diverse cultural backgrounds.	
02.03	Maintain appropriate personal appearance and attitude.	
02.04	Demonstrate problem solving and decision making strategies.	
02.05	Demonstrate interest, enthusiasm, integrity as well as orderly and systematic behavior.	
02.06	Explain concepts of self-understanding, self-esteem, and self-image in addition to the ability to set personal goals and develop a plan of action to achieve those goals.	
02.07	Demonstrate ability to assume responsibility for decisions and actions and practice stress management techniques.	
02.08	Utilize time efficiently (Time Management).	
02.09	Show support of organization’s chain of command.	
02.10	Participate in professional associations affiliated with the culinary industry.	
02.11	Explain nature of staff communication and use of inter-departmental/company communication.	
02.12	Explain nature of positive customer/client relations.	
02.13	Demonstrate ability to speak effectively to customers, co-workers, supervisors, and vendors, using proper grammar and terminology.	
02.14	Demonstrate effective telephone and e-mail techniques and etiquette in a business situation.	
02.15	Follow directions and communicate effectively to facilitate understanding and performance on the job.	
02.16	Interpret business policies to customers/clients.	
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	Train employees to communicate effectively.	
02.19	Utilize (read, write and speak) culinary terminology, abbreviations, and acronyms.	
02.20	Demonstrate ability to deal with difficult customers and employees.	
03.0	Demonstrate equipment operation and maintenance skills.  The student will be able to:	
03.01	Identify equipment and its intended uses.	
03.02	Maintain maintenance logs.	
03.03	Use equipment and tools for the appropriate tasks for which it was designed.	
03.04	Schedule preventative maintenance on kitchen equipment and utensils per manufacturing specifications.	
03.05	Assemble equipment according to manufacturer's safety guidelines.	
03.06	Disassemble equipment following proper safety guidelines.	
03.07	Apply knife skills correctly.	
03.08	Interpret and apply procedures from equipment manuals.	
04.0	Analyze laws that affect the culinary industry.  The student will be able to:	
04.01	Interpret and apply labor regulations/laws as well as civil rights acts.	
04.02	Interpret and apply fire regulations.	
04.03	Interpret and apply liquor laws.	
05.0	Operate liability and risk identification program.  The student will be able to:	
05.01	Train employees in liability and risk identification procedures.	
06.0	Demonstrate skills in food service and beverage sanitation and safety.  The student will be able to:	
06.01	Identify and implement sanitation and H.A.C.C.P. regulations and standards.	
06.02	Achieve safety and sanitation certification or credentialing from professional recognized organization.	
06.03	Maintain operation in compliance with health codes and regulations.	
06.04	Implement all federal, state and local regulations impacting sanitation and safety (i.e., DBPR, OSHA, FDA, HACCP, etc.).	
06.05	Prepare and monitor sanitizing solutions in correct dilution.	
06.06	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.	
06.07	Wash hands in accordance with Health Department Guidelines.	
06.08	Inspect, receive, and store food and beverage supplies according to FIFO standards.	
06.09	Rotate perishable foods to minimize spoilage.	
06.10	Store all inventory items in accordance with safety standards.	
06.11	Label and date all products.	
06.12	Store all inventory items (including herbs, spices, seasonings and flavorings) in accordance with safety standards.	
06.13	Store shell eggs and egg products, milk and milk products and cheese in accordance with safety standards.	
06.14	Store fruits and vegetables in accordance with safety standards.	
06.15	Store seafood, crustacean, and mollusks in accordance with safety standards.	
06.16	Store all proteins in accordance with safety standards.	
06.17	Store poultry in accordance with safety standards.	
06.18	Store starches, grains, and farinaceous, in accordance with safety standards.	
06.19	Store baked goods and ready to eat foods in accordance with safety standards.	
06.20	Identify appropriate reporting procedures of any potential hazards and violations (i.e., shell stock ID tags).	
06.21	Dispose of waste and garbage in accordance with health codes.	
06.22	Maintain Safety Data Sheets.	
06.23	Maintain floor care (sweep and mop).	
06.24	Calibrate food thermometers.	
07.0	Plan and maintain purchasing and receiving procedures.  The student will be able to:	
07.01	Identify proper sources of supply (i.e., organic, sustainability, farm-to-table, etc.).	
07.02	Evaluate products.	
07.03	Understand negotiation and payment terms with suppliers.	
07.04	Establish and apply purchasing specification.	
07.05	Prepare requisitions and transfers.	
07.06	Check invoices against received goods.	
07.07	Establish and apply stock rotation system.	
07.08	Establish and implement stock inventory levels in relation to peak business hours and seasons.	
07.09	Record and price inventories.	
07.10	Organize and maintain dry storage.	
07.11	Organize and maintain cold storage.	
07.12	Identify tenders and contracts.	
08.0	Demonstrate skills in food service and beverage management services.  The student will be able to:	
08.01	Discuss goods, services, beverage facilities and equipment.	
08.02	Identify purchase, storage, and inventory controls.	
08.03	Identify food and beverage operations.	
08.04	Compare food and beverage costs to maintain budget.	
08.05	Calculate food and labor costs.	
09.0	Recognize, identify and demonstrate usage of foods.  The student will be able to:	
09.01	Recognize and identify standard herbs, seasonings, spices, flavorings and their uses.	
09.02	Recognize and identify shell eggs and egg products, milk and milk products, cheeses and their uses.	
09.03	Recognize and identify fruits and vegetables and their uses.	
09.04	Recognize and identify seafood, crustacean, and mollusks and their uses.	
09.05	Recognize and identify protein sources (including meats, poultry, etc.) and their uses.	
09.06	Recognize and identify starches, grains, and farinaceous sources and their uses.	
09.07	Recognize and identify baked goods and ready to eat foods and their uses.	
09.08	Recognize and identify nonalcoholic and alcoholic beverages and flavor profiles.	
10.0	Demonstrate skill in preparing foods for cooking.  Student will be able to:	
10.01	Prepare salads.	
10.02	Prepare hot food.	
10.03	Prepare cold food.	
10.04	Prepare hors d'oeuvres.	
10.05	Prepare canapés.	
10.06	Understand concepts of Garde Manger.	
10.07	Prepare sandwiches.	
10.08	Garnish foods.	
10.09	Examine the process and techniques of Ice Sculpting.	
10.10	Prepare charcuterie.	
10.11	Prepare relishes.	
10.12	Prepare thickening agents.	
10.13	Prepare sauces.	
10.14	Prepare mother sauces	
10.15	Prepare egg and butter-based sauces.	
10.16	Prepare fruit sauces, coulis, and purees.	
10.17	Prepare stocks	
10.18	Prepare soups	
10.19	Skin, scale and prepare fish	
10.20	Bone and prepare poultry	
10.21	Tenderize meats, poultry and seafood	
11.0	Demonstrate methods of cooking.  The student will be able to:	
11.01	Prepare pan-broiled foods.	
11.02	Prepare roasted foods.	
11.03	Prepare microwaved foods.	
11.04	Prepare stewed foods.	
11.05	Prepare broiled foods.	
11.06	Prepare baked foods.	
11.07	Follow basic baking principles.	
11.08	Follow standardized recipes.	
11.09	Prepare and bake non-yeast dough products.	
11.10	Prepare and bake yeast dough products.	
11.11	Decorate bakery products.	
11.12	Prepare desserts.	
11.13	Prepare braised foods.	
11.14	Prepare simmered foods.	
11.15	Prepare smoked foods.	
11.16	Prepare barbecued foods.	
11.17	Prepare pan fry foods.	
11.18	Prepare deep fry foods.	
11.19	Prepare sautéed foods.	
11.20	Prepare steamed foods.	
11.21	Prepare clarified butter.	
11.22	Prepare poached foods	
11.23	Prepare blanched foods.	
11.24	Prepare grilled foods.	
11.25	Prepare boiled foods.	
12.0	Perform various types of food services.  The student will be able to:	
12.01	Identify American service.	
12.02	Identify buffet service.	
12.03	Identify family style service.	
12.04	Identify French service.	
12.05	Understand how to perform tableside service.	
12.06	Understand catering operations.	
12.07	Understand various types of food service (i.e., QSR, airline, cruise line, health care, sports, fast casual, Bar, commissary, Military food service, etc.).	
12.08	Prepare regional cuisine.	
12.09	Prepare international cuisine.	
13.0	Apply principles of nutrition to food preparation.  The student will be able to:	
13.01	Identify food groups.	
13.02	Recognize nutritional context of food groups.	
13.03	Prepare balanced meals.	
13.04	Control portions to achieve nutritional balance.	
13.05	Recognize dietary requirements for special population groups.	
13.06	Demonstrate awareness of religious dietary requirements and food allergies. 	
14.0	Conduct emergency procedures.  The student will be able to:	
14.01	Call fire, police, and emergency medical services as needed.	

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 co-curricular 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.