Florida Department of Education
Curriculum Framework 

Program Title:	Commercial Fishing
Program Type:	Career Preparatory
Career Cluster:	Transportation, Distribution and Logistics

Secondary – Career Preparatory	
Program Number	8751200	
CIP Number	0649030300	
Grade Level	9-12	
Program Length	5 credits	
Teacher Certification	Refer to the Program Structure section	
CTSO	SkillsUSA	
SOC Codes (all applicable) 	53-5021 – Captains, Mates, and Pilots of Water Vessels	
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 Transportation, Distribution and Logistics 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 Transportation, Distribution and Logistics career cluster. 

The content includes but is not limited to, communication skills, leadership skills, human relations and employability skills, safe and efficient work practices, crew duties on seagoing boats, trailers, and small ships.  Included are vessel operation and maintenance, vessel navigation, vessel handling, shrimp and net fishing, pot and line fishing, and galley operation/food preparation. 

The purpose of this program is to prepare students for initial employment as an officer or fishing vessel captain (SOC 53-5021).

The plan of instruction prepares individuals for crew duties on seagoing boats, barges and ships.  Included are boat operation, fishing operations, cleaning and preservation, loading and unloading and emergency procedures.

This program focuses on broad, transferable skills and stresses understanding and demonstration of the following elements of the fishing industry; planning, management, finance, technical and product skills, underlying principles of technology, labor issues, community issues and health, safety, and environmental 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 five credits.

To teach the course(s) listed below, instructors must hold at least one of the teacher certifications indicated for that course.

The following table illustrates the secondary course/program structure:

Course Number	Course Title	Teacher Certification	Length	SOC Code	Level	Graduation Requirement	
8751210
8751220	Commercial Fishing 1
Commercial Fishing 2	COMM FISH 7G	1 credit
1 credit	53-5021	2
2	CT	
						CT	
8751230
8751240
8751250	Commercial Fishing 3
Commercial Fishing 4
Commercial Fishing 5		1 credit
1 credit
1 credit	53-5021	2
2
2	CT	
						CT	
						CT	
(Graduation Requirement Codes: CT=Career & Technical Education, EQ= Equally Rigorous Science, EC= Economics, MA=Mathematics, PL=Personal Financial Literacy)

Florida’s Career Readiness Skills for CTE Programs

Employability Skills	
01.0	Apply academic skills to workplace scenarios.	
01.01	Use reading skills.	
01.02	Use writing skills.	
01.03	Use mathematical strategies and procedures.	
01.04	Use scientific principles and procedures.	
02.0	Design a solution to an industry problem.	
02.01	Use critical thinking.	
02.02	Use creativity.	
02.03	Make sound decisions.	
02.04	Solve problems.	
02.05	Reason. 	
02.06	Plan and organize.	
03.0	Manage resources within an industry project	
03.01	Manage time.	
03.02	Manage money or resources.	
03.03	Manage materials.	
03.04	Manage personnel.	
04.0	Oversee the subcomponents, operations and output of a technical or organizational system.	
04.01	Manage systems.	
04.02	Monitor systems.	
04.03	Improve systems.	
05.0	Use information for decision making.	
05.01	Locate information.	
05.02	Organize information.	
05.03	Use information.	
05.04	Analyze information.	
05.05	Communicate information.	
06.0	Apply relevant technology to workplace scenarios to aid productivity.	
06.01	Use technology.	
07.0	Interpret and express interpersonal communication.	
07.01	Communicate verbally.	
07.02	Listen actively.	
07.03	Comprehend written material.	
07.04	Convey information in writing.	
07.05	Communicate nonverbally.	
07.06	Interpret nonverbal communication.	
08.0	Interact with others to accomplish workplace goals.	
08.01	Collaborate with others in a team.	
08.02	Respond to customer needs.	
08.03	Exercise leadership.	
08.04	Negotiate to resolve conflict.	
08.05	Respect others.	
09.0	Manage personal behavior to maximize productivity and professional growth.	
09.01	Demonstrate responsibility and self-discipline.	
09.02	Adapt and show flexibility.	
09.03	Work independently.	
09.04	Demonstrate a willingness to learn.	
09.05	Demonstrate integrity.	
09.06	Demonstrate professionalism.	
09.07	Take initiative.	
09.08	Display positive attitude.	
09.09	Take responsibility for professional growth.	
Career Exploration & Planning 	
10.0	Explain career opportunities aligned with the regional economy and personal aspirations.	
10.01	Describe regional occupations that are high-demand, high-growth, high-wage and/or high-skill.	
10.02	Describe careers aligned with his or her interests, skills and values based on career assessment, experiential learning, career informational interviews, research and/or reflection.	
11.0	Explain postsecondary pathways aligned with his or her career aspirations.	
11.01	Compare and contrast postsecondary pathways, including education, employment, entrepreneurship and enlistment (the “Four Es”). 	
11.02	Compare and contrast regional postsecondary training provider options, including apprenticeships, technical colleges, state colleges, universities and industry-recognized certification providers. 	
11.03	Define postsecondary credentialing and stacking options, including industry-recognized certifications, apprenticeship certificates of completion, career certificates, licenses and associate or baccalaureate degrees. 	
11.04	Compare postsecondary training data for training programs of interest, such as total costs, average student loan debt, and median earnings and job placement rates after program completion.	
12.0	Develop a personalized career and academic plan.	
12.01	Prioritize an occupation, credential and postsecondary training provider for plan formation.	
12.02	Self-assess progress toward meeting graduation requirements and skill-development goals.	
12.03	Develop and complete a chronological checklist of steps and deadlines prior to postsecondary training or national service application that includes any required documentation to gather, writing prompts and examinations.	
12.04	Identify a variety of financial aid opportunities, including scholarships, grants, savings, work, work-study programs, private loans and federal loans.	
12.05	Develop a postsecondary training budget that is inclusive of living and school expenses.	
Job Attainment	
13.0	Find, assess and apply to job opportunities.	
13.01	Identify online job posts relevant to his or her career aspirations.	
13.02	Compare and contrast the job posts’ required qualifications, job duties, compensation, benefits and employers. 	
13.03	Define what information, documentation and writing prompts are required for the positions.	
14.0	Communicate personal competence, character and fit for a job opportunity.	
14.01	Develop a resume.	
14.02	Write a cover letter.	
14.03	Curate a professional portfolio that includes work products.	
14.04	Prepare for and experience a mock job interview.	
15.0	Cultivate and leverage relationships to professionally advance.	
15.01	Request a signed reference letter, letter of recommendation and/or an online skill/professionalism endorsement. 	
15.02	Develop a plan to cultivate a professional digital footprint.	
15.03	Develop a networking plan for a specific industry of interest.	

Standards

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

01.0	Unlock and get a vessel underway.
02.0	Dock a vessel.
03.0	Operate a vessel at sea.
04.0	Maneuver around offshore structures.
05.0	Anchor vessel.
06.0	Manage and perform cargo-handling duties.
07.0	Perform shrimp boat deckhand duties.
08.0	Perform net fisher duties.
09.0	Perform pot fisher duties.
10.0	Perform line fisher duties.
11.0	Bring vessel into port.
12.0	Perform crew operational and maintenance duties aboard a vessel in port.
13.0	Prepare meals aboard vessel.
14.0	Plan and perform emergency procedures.
15.0	Demonstrate appropriate communication skills.
16.0	Demonstrate appropriate math skills.
17.0	Demonstrate appropriate understanding of basic science.
18.0	Demonstrate employability skills.
19.0	Demonstrate an understanding of entrepreneurship.

Florida Department of Education
Student Performance Standards

Course Title: 	Commercial Fishing 1 
Course Number: 	8751210
Course Credit:	1

Course Description:

The Commercial Fishing 1 course prepares students for entry into the commercial fishing industry. Content emphasizes beginning skills and concepts as a recommended requisite. Students study vessel underway procedures, docking, and vessel operation.

CTE Standards and Benchmarks	
01.0	Unlock and get vessel underway.  The student will be able to:	
01.01	Bleed air compressor of water.	
01.02	Check and maintain batteries.	
01.03	Measure fuel in day tank.	
01.04	Maintain proper level of coolant in expansion tank.	
01.05	Use proper testing procedure to determine if all navigation lights are functioning.	
01.06	Use a torque wrench to tighten engine mounts to predetermined level.	
01.07	Inspect water level indicators for cleanliness.	
01.08	Test marine radio equipment using proper technique.	
01.09	Inspect antenna for physical damage.	
01.10	Determine if hydraulic steering equipment is free of air and water.	
01.11	Inspect fire-fighting equipment for excessive wear, proper location, and prescribed type.	
01.12	Inspect buoyant apparatuses for excessive wear, proper location and prescribed type.	
01.13	Determine that rudder-stuffing box is functioning properly.	
01.14	Tighten propeller stuffing box.	
01.15	Inspect vessel for fuel leakage.	
01.16	Prepare list of equipment to be checked for oil leakage.	
01.17	Use a voltage meter to determine if proper voltage is being generated.	
01.18	Maneuver vessel from berth into navigable waterway.	
01.19	Pump out bilges.	
01.20	Secure loose deck equipment.	
01.21	Secure watertight doors, hatches, vents and skylights.	
02.0	Dock a vessel.  The student will be able to:	
02.01	Assign crewmembers positions for mooring vessel.	
02.02	Cast off vessel's mooring lines while remaining on dock.	
02.03	Cast off vessel's mooring lines while remaining aboard vessel.	
02.04	Demonstrate how to tie various knots used in maritime operations.	
02.05	Maneuver vessel to dock.	
02.06	Release towing gear aboard towing vessel and barges.	
02.07	Demonstrate how to secure mooring lines to dock.	
02.08	Demonstrate how to secure mooring lines to vessel.	
02.09	Summarize the steps for securing the engine room.	
02.10	Secure propeller shaft.	
02.11	Inspect engine room equipment for proper maintenance and safety.	
02.12	Determine the correct nautical chart prior to departure.	
02.13	Prepare vessel to take on fuel and lube oil.	
02.14	Prepare to take on water aboard vessel.	
02.15	Demonstrate how to splice an eye into line.	
03.0	Operate vessel at sea.  The student will be able to:	
03.01	Act as vessel's lookout.	
03.02	Determine if electrical connections and outlets are tight and dry.	
03.03	Use a voltmeter to determine if electrical outlets have proper voltage.	
03.04	Change air filters on engines.	
03.05	Change oil and fuel filters on engines.	
03.06	Change oil in engines.	
03.07	Demonstrate knowledge of the rules of the road in operating a vessel.	
03.08	Determine time of arrival when current effect is known.	
03.09	Determine time of arrival when current effect is unknown.	
03.10	Display day or night signals for different towing situations.	
03.11	Inspect heaving lines, mooring lines, and fixed and running rigging for excessive wear.	
03.12	Clean engine room and its equipment.	
03.13	Determine position by using Omega navigation system or equipment.	
03.14	Steer a course by using the magnetic compass.	
03.15	Operate radar equipment.	
03.16	Interpret basic meteorological data from different sources.	
03.17	Determine "distance off" by using angular measurements.	
03.18	Establish a vessel's dead reckoning (DR) track.	
03.19	Plot position by using GPS and GPS overprint charts.	
03.20	Chip and paint vessel.	

Florida Department of Education
Student Performance Standards

Course Title: 	Commercial Fishing 2 
Course Number: 	8751220
Course Credit:	1

Course Description:

The Commercial Fishing 2 course is designed to build on the skills and knowledge students learned in the Commercial Fishing 1 course for entry into the commercial fishing industry. Content emphasizes beginning skills and concepts as a recommended requisite. Students study maneuvering, anchoring, cargo handling duties.

CTE Standards and Benchmarks	
04.0	Maneuver around offshore structures.  The student will be able to:	
04.01	Assist personnel in boarding personnel basket.	
04.02	Maneuver vessel to discharge passengers.	
04.03	Maneuver vessel to discharge cargo.	
04.04	Demonstrate the proper method to secure hoses on board vessel.	
04.05	Demonstrate the proper methods to secure lashings, hawsers, or mooring lines on board vessel.	
05.0	Anchor vessel.  The student will be able to:	
05.01	Anchor vessel.	
05.02	Maneuver vessel to anchorage area.	
05.03	Anchor vessel by using anchor winch.	
05.04	Anchor vessel by using anchor windlass.	
05.05	Stack (tier) anchor chain in chain locker.	
06.0	Manage and perform cargo handling duties.  The student will be able to:	
06.01	Adjust vessel's mooring lines to allow for variations of tides and current.	
06.02	Determine if all cargo is aboard.	
06.03	Determine if all deck cargo is secured.	
06.04	Determine if vessel is loaded in compliance with stability laws.	
06.05	Discharge cargo by using bulk cargo system.	
06.06	Load cargo by using bulk cargo system.	
06.07	Prepare list of lost or damaged cargo.	

Florida Department of Education
Student Performance Standards

Course Title: 	Commercial Fishing 3 
Course Number: 	8751230
Course Credit:	1

Course Description:

The Commercial Fishing 3 course is designed to build on the skills and knowledge students learned in the Commercial Fishing 2 course for entry into the commercial fishing industry. Content emphasizes beginning skills and concepts as a recommended requisite. Students study deckhand, net fisher, pot fisher and line duties.

CTE Standards and Benchmarks	
07.0	Perform shrimp boat deckhand duties.  The student will be able to:	
07.01	Stand lookout, steering, and engine room watches.	
07.02	Attach nets, slings, hooks, and other lifting devices to cables, booms, and hoists.	
07.03	Load equipment and supplies aboard vessel by hand or using hoisting equipment.	
07.04	Signal other workers to move, hoist, and position loads.	
07.05	Attach accessories, such as floats, weights, and markers to nets and lines.	
07.06	Pull and guide nets and lines onto vessel.	
07.07	Remove shrimp from nets.	
07.08	Sort, clean and identify marine life and return undesirable and illegal catch to the sea.	
07.09	Operate brine tank and refrigeration equipment.	
07.10	Place catch in containers and store in hold and cover with salt and ice.	
07.11	Wash decks, conveyors, knives, and other equipment, using proper sanitary procedures.	
07.12	Lubricate, adjust, and make minor repairs to engines and equipment.	
08.0	Perform net fisher duties.  The student will be able to:	
08.01	Demonstrate proper procedures to catch finfish, shellfish, and other marine life alone or as crew.	
08.02	Use and operate equipment such as dip, diver, gill, hoop, lampara, pound, trap, reef, trammel, and travel nets.	
08.03	Use and operate equipment such as purse seine, haul, drag, or beach seine following legal limits.	
08.04	Insert and attach hoops, rods, poles, ropes, floats, weights, beam runners, other boards, and cables to form, reinforce, position, set tow and anchor net.	
08.05	Attach flags and lights to buoys to identify net location.	
08.06	Put net into water and anchor or tow net according to kind of net used, location of fishing area, and method of fishing.	
08.07	Haul net to boat or shore manually and using winch.	
08.08	Empty catch from net, using dip net, brail bucket, hydraulic pump, and conveyor, and by lifting net, using block and tackle, and dumping catch.	
08.09	Store catch in hold and containers, or transfer catch to base ship or bigger boat.	
08.10	Ride in skiff and hold end of net as base ship discharges net to surround school of fish or other seafood.	
08.11	Sort and clean fish.	
08.12	Repair fishing nets and gear.	
08.13	Act as lookout or observe instruments to sight schools of fish.	
09.0	Perform pot fisher duties.  The student will be able to:	
09.01	Fish for marine life, including crab, eel, or lobster, using pots (cages with funnel-shaped net openings).	
09.02	Tie marker float to line, attach line to pot, fasten bait inside pot, and lower pot into water.	
09.03	Hook marker float with pole and pull up pot.	
09.04	Reach through hinged door of pot to remove catch or dump catch on deck.	
09.05	Measure catch with fixed gauge to insure compliance with legal size.	
09.06	Place legal catch in container and toss illegal catch overboard.	
09.07	Rubber band claws to prevent lobsters in container from killing each other.	
09.08	Rig and lower dredge (rake scoop with bag net attached), drag dredge behind boat to gather marine life from water bottom, and hoist it to deck by hand using block and tackle.	
10.0	Perform line fisher duties.  The student will be able to:	
10.01	Catch fish and other marine life with hooks and lines, working alone or as a member of crew.	
10.02	Lay out line and attach hooks, bait, sinkers, and various anchors, floats, and swivels, depending on the targeted species sought.	
10.03	Put line into water, and hold, anchor, or troll (tow) line to catch fish.	
10.04	Haul line onto boat deck by hand, reel, or synch, and remove catch.	
10.05	Store catch in hold or boxes and pack catch in ice.	
10.06	Hit fish with club to stun it before removing it from hook.	
10.07	Use gaff to assist in lifting fish from water and placing them on the deck.	
10.08	Use proper and safe technique to slit fish, remove viscera, and wash cavity to clean fish for storage.	
10.09	Navigate vessel in fishing area safely and legally.	

Florida Department of Education
Student Performance Standards

Course Title: 	Commercial Fishing 4 
Course Number: 	8751240
Course Credit:	1

Course Description:

The Commercial Fishing 4 course is designed to build on the skills and knowledge students learned in the Commercial Fishing 3 course for entry into the commercial fishing industry. Content emphasizes beginning skills and concepts as a recommended requisite. Students study bringing vessels into port, and crew operations and maintenance. 

CTE Standards and Benchmarks	
11.0	Bring vessel into port.  The student will be able to:	
11.01	Determine approximate position and hazardous conditions by using depth recorder.	
11.02	Determine position by using GPS satellite information.	
11.03	Determine vessel's course and position against dead reckoning plots.	
12.0	Perform crew operational and maintenance duties aboard vessel in port.  The student will be able to:	
12.01	Prepare and perform necessary duties for dry-docking a vessel.	
12.02	Change lube oil filters on auxiliary engines.	
12.03	Change fuel filters on auxiliary engines.	
12.04	Clean electric motor.	
12.05	Prepare a list of hoses, valves, connections, gaskets, and tanks that have been determined to need repairs.	
12.06	Determine if const-a-voltage regulator is functioning properly.	
12.07	Determine if drive bolts on air compressors are excessively loose.	
12.08	Tighten panel box fittings to prevent vibration.	
12.09	Clean keel cool strainers.	
12.10	Clean oil coolers.	
12.11	Clean oil strainers in marine gears.	
12.12	Drain water out of fuel traps.	
12.13	Check tightness of fuel and oil line connections on engines and tighten if necessary.	
12.14	Inspect day tanks containing fuel for leaks.	
12.15	Lubricate deck and engine room equipment on a regular schedule.	
12.16	Determine vessel's manning requirements.	
12.17	Wash down vessel's superstructure and decks.	

Florida Department of Education
Student Performance Standards

Course Title: 	Commercial Fishing 5 
Course Number: 	8751250
Course Credit:	1

Course Description:

The Commercial Fishing 5 course is designed to build on the skills and knowledge students learned in the Commercial Fishing 4 course for entry into the commercial fishing industry. Content emphasizes beginning skills and concepts as a recommended requisite. Students study preparing meals, emergency procedures, math, science, and employability skills, and entrepreneurship.

CTE Standards and Benchmarks	
13.0	Prepare meals aboard vessel.  The student will be able to:	
13.01	Make yeast breads.	
13.02	Make pie crust.	
13.03	Make cream filling in pie.	
13.04	Make pancakes.	
13.05	Make corn bread.	
13.06	Make cakes.	
13.07	Make biscuits.	
13.08	Clean galley deck, woodwork, and cabinets.	
13.09	Wash dishes, glasses, flatware, trays, pots, and pans.	
13.10	Cook vegetables by boiling, simmering, and steaming.	
13.11	Cook meats, seafood, and fowl by frying.	
13.12	Cook meats, seafood, and fowl by stewing and braising.	
13.13	Cook meats, seafood, and fowl by broiling.	
13.14	Cook meats, seafood, and fowl by roasting or baking.	
13.15	Cook meats, seafood, and fowl by braising.	
13.16	Season and bread meats, seafood, and fowl for baking, roasting, broiling and frying.	
13.17	Cook eggs by frying and scrambling.	
13.18	Make gravies.	
13.19	Make coffee.	
13.20	Make salads.	
13.21	Prepare soup stock.	
13.22	Prepare sandwiches.	
13.23	Prepare dehydrated or concentrated foods.	
13.24	Make soup with stock, meats, vegetables, and seasonings, as required by recipe.	
13.25	Carve cooled meats.	
13.26	Cut, trim, and bone beef, lamb, pork, or fish into prescribed portions for steaks, chops, and fillets.	
13.27	Clean and care for equipment using proper sanitary procedures.	
13.28	Order food.	
13.29	Plan menu.	
13.30	Keep records for purchasing foods.	
13.31	Store food.	
13.32	Keep continuous inventory of food items.	
14.0	Plan and perform emergency procedures.  The student will be able to:	
14.01	Act as lookout to keep person in sight who has been lost overboard.	
14.02	Administer first aid to prevent shock.	
14.03	Administer first aid to control bleeding.	
14.04	Administer CPR	
14.05	Launch lifeboat and life raft.	
14.06	Close emergency fuel shutoff valves.	
14.07	Extinguish class A, B, and C type fires.	
14.08	Maneuver life raft or lifeboat away from vessel.	
14.09	Maneuver vessel to return to area in which person was lost overboard.	
14.10	Issue life preservers for use by passengers and crew.	
14.11	Secure engine room to prevent spread of fire.	
14.12	Send out distress signals.	
14.13	Sound abandon-ship alarm.	
14.14	Train crew to perform emergency procedures.	
15.0	Demonstrate appropriate communication skills.  The student will be able to:	
15.01	Write logical and understandable statements, or phrases, to accurately fill out forms/invoices commonly used in business and industry.	
15.02	Read and understand graphs, charts, diagrams, and tables commonly used in this industry/occupation area.	
15.03	Read and follow written and oral instructions.	
15.04	Answer and ask questions coherently and concisely.	
15.05	Read critically by recognizing assumptions and implications and by evaluating ideas.	
15.06	Demonstrate appropriate telephone/communication skills.	
16.0	Demonstrate appropriate math skills.  The student will be able to:	
16.01	Solve problems for volume, weight, area, circumference and perimeter measurements for rectangles, squares, and cylinders.	
16.02	Measure tolerance(s) on horizontal and vertical surfaces using millimeters, centimeters, feet and inches.	
16.03	Add, subtract, multiply and divide using fractions, decimals, and whole numbers.	
16.04	Determine the correct purchase price, to include sales tax for a materials list containing a minimum of six items.	
16.05	Demonstrate an understanding of federal, state and local taxes and their computation.	
17.0	Demonstrate appropriate understanding of basic science.  The student will be able to:	
17.01	Understand molecular action because of temperature extremes, chemical reaction, and moisture content.	
17.02	Draw conclusions or make inferences from data.	
17.03	Identify health-related problems that may result from exposure to work related chemicals and hazardous materials, and know the proper precautions required for handling such materials.	
17.04	Understand pressure measurement in terms of PSI, inches of mercury, and KPA.	
18.0	Demonstrate employability skills.  The student will be able to:	
18.01	Conduct a job search using periodicals and the internet.	
18.02	Secure information about a job.	
18.03	Identify documents that may be required when applying for a job interview.	
18.04	Complete a job application form correctly.	
18.05	Demonstrate competence in job interview techniques.	
18.06	Identify or demonstrate appropriate responses to criticism from employer, supervisor or other employees.	
18.07	Identify acceptable work habits.	
18.08	Demonstrate knowledge of how to make appropriate job changes.	
18.09	Demonstrate acceptable employee health habits.	
18.10	Demonstrate knowledge of the Federal Law as recorded in (29 CFR-1910.1200)	
19.0	Demonstrate an understanding of entrepreneurship.  The student will be able to:	
19.01	Define entrepreneurship.	
19.02	Describe the importance of entrepreneurship to the American economy.	
19.03	List the advantages and disadvantages of business ownership.	
19.04	Identify the risks involved in ownership of a business.	
19.05	Identify the necessary personal characteristics of a successful entrepreneur.	
19.06	Identify the business skills needed to operate a small business efficiently and effectively.	

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. 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)

CTSOs are co-curricular career and technical student organizations 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. Other CTSOs not listed in this curriculum framework or recognized by the Florida Department of Education are permissible provided they support student mastery over the standards and benchmarks of this curriculum framework.

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. 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.