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 all aspects of
preparation, presentation, and serving of food; leadership,
communication skills, employability skills, and safe/efficient work
practices are also covered. This coursework prepares students for
employment in the food service/hospitality industry.
Students completing the Culinary Arts program are able to
complete the Certified Food Protection Manager
(ServSafe) industry certification examination, which
is sanctioned by the National Restaurant Association Educational
Foundation. Florida Statute 509.039 requires certification of
all food service managers who are responsible for the storage,
preparation, display, or serving foods to the public. ServSafe
training covers critical principles including personal hygiene,
cross contamination, time and temperature, receiving and storage,
food safety management systems, training hourly employees,
sanitation, the flow of food through the operation, and sanitary
facilities and pest management. For more information, visit http://www.nraef.org.
Once students have completed the Certified Food
Protection Manager (ServSafe) industry certification,
they have the option of completing the National
ProStart Certificate of Achievement, which is also
sanctioned by the National Restaurant Association Educational
Foundation. The National Restaurant Association Educational
Foundation (NRAEF) certification programs offer a professional
credential achieved through completion of an in-depth course of
study in the areas identified as crucial to performing a job. This
may also include on-the job experience related to the course of
study. For more information, visit http://www.nraef.org.
This program is a planned sequence of instruction consisting of
four occupational completion points.
The following table illustrates the secondary program
(Graduation Requirement Abbreviations- EQ= Equally Rigorous
Science, PA= Practical Arts, EC= Economics, VO= Career and
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
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
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
10. Plan education and career path aligned to personal
11. Use technology to enhance productivity.
12. Work productively in teams while using cultural/global
Study (High School)
Course Title: Culinary Arts 1
Course Number: 8800510
Course Credit: 1
This course covers the history of the food service industry and
careers in that industry. Also covered are safety in the workplace;
employability skills; leadership/teamwork skills; care and use of
commercial culinary equipment; basic food science; basic nutrition;
and following recipes in food preparation labs.
Course Title: Culinary Arts 2
Course Number: 8800520
Course Credit: 1
In this course students will learn state mandated guidelines for
food service; how to attain food handler training certification;
and perform front-of-the-house and back-of-the-house duties.
Students will prepare quality food products and present them
creatively; demonstrate safe, sanitary work procedures; understand
food science principles related to cooking and baking; and utilize
nutrition concepts when planning meals/menus.
Course Title: Culinary Arts 3
Course Number: 8800530
Course Credit: 1
In this course the student will research career opportunities in
professional cooking/baking; follow guidelines on food selection,
purchasing, and storage; and use communication skills. Students
will prepare and present a variety of advanced food products;
create centerpieces; and research laws specific to the hospitality
industry. Also covered are management skills; how to develop a
business plan; and utilization of technology in the workplace.
Students will be knowledgeable about food safety manager
training/certification training programs that are acceptable in
Course Title: Culinary Arts 4
Course Number: 8800540
Course Credit: 1
In this course students will prepare various meals and food
products including those for individuals with various nutritional
needs and/or dietary restrictions. The relationship between
nutrition and wellness will be examined. Cost control techniques
and profitability will be covered as well as analysis of food
establishment menus. Students will also demonstrate basic financial