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Culinary Arts Chef Manny J. Delgado, NBCT, CEC, CCE, MCFE, CDM, CFPP, CPFM, CFPM
Culinary Arts


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 2017-2018

Florida Department of Education

Curriculum Framework

 

Program Title:           Culinary Arts

Program Type:          Career Preparatory

Career Cluster:          Hospitality & Tourism

 

Secondary – Career Preparatory

Program Number

8800500

CIP Number

0420040210

Grade Level

9-12, 30, 31

Standard Length

4 credits

Teacher Certification

Refer to the Program Structure section.     

CTSO

FCCLA

Skills USA

SOC Codes (all applicable)

35-2021 – Food Preparation Workers

35-3021 – Combined Food Preparation and Serving Workers, Including Fast Food

35-2014 – Cooks, Restaurant

11-9051 – Food Service Managers

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.

 

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 four occupational completion points. The fourth course in the program is comprised of three (3) tracks and is intended to provide flexibility for students in the last year of the Culinary Arts program.

 

Track 1 is comprised of Standards 20 - 27 and is a one credit course focused on Culinary and Hospitality Management skills.

Track 2 is comprised of Standards 28 - 38 and is a one credit course focused on Advanced Baking Techniques.

Track 3 is comprised of Standards 39 - 45 and is a one credit course focused on Gastronomy and Garde Manger skills.

To complete the program, students must complete either Track 1 or Track 2 or Track 3.

 

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 program structure:

 

OCP

Course Number

Course Title

Teacher Certification

Length

SOC Code

Level

Graduation Requirement

A

8800510

Culinary Arts 1

FAM CON SCI

CULINARY 7 G

1 credit

35-2021

2

VO

B

8800520

Culinary Arts 2

1 credit

35-3021

2

PA

C

8800530

Culinary Arts 3

1 credit

35-2014

3

PA

D

8800540         Culinary Arts 4 (Track 1)

or

8800550         Culinary Arts 4 (Track 2)

or

8800560         Culinary Arts 4 (Track 3)

1 credit

11-9051

3

VO

See program structure section above for optional tracks for Culinary Arts 4.

(Graduation Requirement Abbreviations- EQ= Equally Rigorous Science, PA= Practical Arts, EC= Economics, VO= Career and Technical Education)

 

Academic Alignment Table

 

Academic alignment is an ongoing, collaborative effort of professional educators specializing in the fields of science, mathematics, English/language arts, and Career and Technical Education (CTE). This initiative supports CTE programs by improving student performance through the integration of academic content within CTE courses. Career and Technical Education courses that have been aligned to the Next Generation Sunshine State Standards for Science and the Florida Standards for Mathematics and English/Language Arts will show the following data: the quantity of academic standards in the CTE course; the total number of standards contained in the academic course; and the percentage of alignment to the CTE course.

 

This program is pending academic alignment.

Courses

Anatomy/ Physiology

Honors

Astronomy     Solar/Galactic Honors

Biology 1

Chemistry 1

Earth-Space Science

Genetics

Marine Science 1 Honors

 

Marine Science 1

Physical Science

Physics 1

 

Environmental Science

 

8800510

**

0/87

**

0/80

**

0/83

**

0/69

**

0/67

**

0/70

**

0/69

**

0/82

**

0/66

**

0/74

**

0/72

**

8800520

**

0/87

**

0/80

**

0/83

**

0/69

**

0/67

**

0/70

**

0/69

**

0/82

**

0/66

**

0/74

**

0/72

**

8800530

**

0/87

**

0/80

**

0/83

**

0/69

**

0/67

**

0/70

**

0/69

**

0/82

**

0/66

**

0/74

**

0/72

**

8800540

**

0/87

**

0/80

**

0/83

**

0/69

**

0/67

**

0/70

**

0/69

**

0/82

**

0/66

**

0/74

**

0/72

**

8800550

**

0/87

**

0/80

**

0/83

**

0/69

**

0/67

**

0/70

**

0/69

**

0/82

**

0/66

**

0/74

**

0/72

**

8800560

**

0/87

**

0/80

**

0/83

**

0/69

**

0/67

**

0/70

**

0/69

**

0/82

**

0/66

**

0/74

**

0/72

**

**   Alignment pending review           #   Alignment attempted, but no correlation to academic course

 

Courses

Algebra 1

Algebra 2

Geometry

English 1

English 2

English 3

English 4

8800510

**

0/67

**

0/75

**

0/54

**

0/46

**

0/45

**

0/45

**

0/45

**

8800520

**

0/67

**

0/75

**

0/54

**

0/46

**

0/45

**

0/45

**

0/45

**

8800530

**

0/67

**

0/75

**

0/54

**

0/46

**

0/45

**

0/45

**

0/45

**

8800540

**

0/67

**

0/75

**

0/54

**

0/46

**

0/45

**

0/45

**

0/45

**

8800550

**

0/67

**

0/75

**

0/54

**

0/46

**

0/45

**

0/45

**

0/45

**

8800560

**

0/67

**

0/75

**

0/54

**

0/46

**

0/45

**

0/45

**

0/45

**

**   Alignment pending review           #   Alignment attempted, but no correlation to academic course

 

Florida Standards for Technical Subjects

 

Florida Standards (FS) for English Language Arts and Literacy in History/Social Studies, Science, and Technical Subjects are the critical reading and writing literacy standards designed for grade 6 and above. These standards are predicated on teachers of history/social studies, science, and technical subjects using their content area expertise to help students meet the particular challenges of reading, writing, speaking, listening, and language in their respective fields. The FS for Mathematical Practices are designed for grades K-12 and describe varieties of expertise that educators at all levels should seek to develop in their students. These practices rest on important “processes and proficiencies” with longstanding importance in mathematics education.

 

Instructors must incorporate the Florida Standards for Technical Subjects and Mathematical Practices throughout instruction of this CTE program.  To access these standards, please click on the following link: http://www.fldoe.org/core/fileparse.php/5652/urlt/FloridaStandardsTechSubjects.rtf.

 

Florida Standards for English Language Development (ELD)

English language learners communicate for social and instructional purposes within the school setting. ELD.K12.SI.1.1

 

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.

 

 

 

Regulated Programs

 

It is strongly recommended that teachers obtain employee food handler training certification (http://www.myfloridalicense.com/dbpr/hr/food-lodging/employee-training.html) as well as food safety manager training/certification

(http://www.myfloridalicense.com/dbpr/hr/food-lodging/ManagerCertification.html).

 

Information on Department of Health rules that affect culinary programs is available at https://www.flrules.org/gateway/chapterhome.asp?chapter=64E-11.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

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:

 

01.0        Recognize and identify career and employment opportunities.

02.0        Demonstrate and incorporate workplace safety procedures.

03.0        Demonstrate workplace communication skills.

04.0        Use and care for commercial tools and equipment.

05.0        Demonstrate basic kitchen essentials.

06.0        Identify soups, stocks and sauces.

07.0        Understand principles of food science in cooking and baking techniques.

08.0        Exhibit the ability to follow state mandated guidelines for food safety and service.

09.0        Identify and explain front-of-the-house and back-of-the-house duties.

10.0        Apply principles of food science in cooking techniques.

11.0        Present food and beverage items to meet creativity aspects as well as quality standards.

12.0        Describe and apply the basic principles of nutrition.

13.0        Research college and career advancement opportunities in professional cooking and baking.

14.0        Follow food identification, selection, purchasing, receiving, storing and inventory guidelines.

15.0        Practice professional cooking and baking techniques.

16.0        Apply scientific principles in cooking and baking.

17.0        Identify and exhibit management skills.

18.0        Comply with laws and regulations specific to the food service and hospitality industry.

19.0        Develop a business plan.

 

Track 1

Culinary and Hospitality Management

20.0        Analyze history and trends in the culinary and hospitality industry.

21.0        Demonstrate management skills.

22.0        Identify the elements of successful customer service and the role management plays

23.0        Compare and contrast the different types of operations in the culinary and hospitality industry.

24.0        Demonstrate the skills necessary for planning and catering an event.

25.0        Utilize cost control.

26.0        Explore trends in marketing.

27.0        Describe the requirements to be a successful entrepreneur and small business owner in the hospitality industry.

 

Track 2

Advanced Baking Techniques

28.0        Describe the history and culture of baking.

29.0        Identify careers in Baking and Pastry Arts.

30.0        Identify tools and equipment used in Baking and Pastry Arts.

31.0        Demonstrate baking mathematics knowledge and skills.

32.0        Show proficiency in imperial measurements and metric units.

33.0        Prepare nutritious food for individuals with special dietary needs.

34.0        Demonstrate standard preparation skills for baked goods.

35.0        Explain the connections and interdependency of food and science.

36.0        Demonstrate advanced preparation skills for baking and pastry products.

37.0        Apply the knowledge and skills necessary to successfully cater an event.

38.0        Demonstrate creativity in presenting baked products.

 

Track 3                       

Gastronomy and Garde Manger

39.0        Exhibit the ability to follow state mandated guidelines for food service.

40.0        Utilize industry technology to enhance methodology and efficiency of preparation.

41.0        Examine the interconnections and interdependency of ecological, social, and economic systems.

42.0        Demonstrate advanced preparation skills for various proteins.

43.0        Demonstrate buffet food preparation skills.

44.0        Apply the knowledge and skills necessary to successfully cater an event.

45.0        Develop and implement a capstone project. 


 


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Chef Manny J. Delgado, NBCT, CEC, CCE, MCFE, CDM, CFPP, CPFM, CFPM