Program Requirements and ExpectaƟons

And Master Plan of InstrucƟon

Professional Culinary Arts & Hospitality

Accredited by the American Culinary FederaƟon

Chef Nicole AusƟn, CCC, Departmen

t Chair,

Chef Ken Koenig, CCC, CCE, and

Chef Ashley Houseman

2026-2027

The mission of Lake Technical College is to be an integral component of the economic growth

and development in our communies by oﬀering a variety of high quality career-educaon and

training opportunies.

Lake Technical College does not discriminate on the basis of race, religion, color, naonal

origin, gender, genec informaon, age, pregnancy, disability, or marital status in its educa-

onal programs, services or acvies, or in its hiring or employment pracces. The district also

provides access to its facilies to the Boy Scouts and other patrioc youth groups, as required

by the Boy Scouts of America Equal Access Act, or any other youth group listed in Title 36 of the

United States Code as a patrioc society.

LAKE TECHNICAL COLLEGE

Program Requirements and Expectations

ADMISSION REQUIREMENTS

Applicants must be at least 16 years of age and should be academically, physically, and emotionally capable of meeting

the demands of the chosen program. Applicants make initial application through the Admissions Office. A minimum skills

evaluation is part of the admission process.

The Career and Technical Education programs have the following minimum admissions requirements:

1. Complete an LTC online application.

2. Take the basic skills examination, if required.

3. Meet with a career advisor.

4. Fulfil additional entry requirements as needed for individual programs.

A high school diploma or GED is not required to enroll in most programs. However, it is recommended that all students

complete either a high school diploma or a GED prior to program completion.

TESTING REQUIREMENTS

All applicants for Career and Technical Education (CTE) programs 450 hours or more, with the exception of Florida Law

Enforcement Academy and Paramedic applicants, take a state mandated basic skills evaluation prior to enrollment.

Basic skills evaluation scores must be valid at the time of enrollment. Testers must be 16 years of age or older.

If a student has met or exceeded standard scores on one area of one test, they may use another test to meet the

additional skill area requirements. It is acceptable to combine test scores from more than one test. (Rule 6A-10.315,

F.A.C.)

Assessment instruments meeting this requirement include:

Per 2020, FS 1008.30 – Common placement testing for public postsecondary education and Rule 6a-10.040

(eff.

2/16/21)

No expiration date:

• Tests of Adult Basic Education (TABE), Forms 11 and 12, 2017;

• Comprehensive Adult Student Assessment System (CASAS), GOALS 900 Series, 2019;

• 2014 GED

Tests: Reasoning through Language Arts and Mathematical Reasoning where a minimum

score as required in Rule 6A-6.0201, F.A.C

(eff. 3/23/16), has been attained on each test.

Good for 2 years from the date of testing:

• A common placement test where a minimum score has been achieved pursuant to

Rule 6A-10.0315,

F.A.C.(eff. 9/24/19);

• PERT, SAT, The College Board, ACT, Next Generation, ACCPLACER, The College Board

Per 2020, FS 1004.91, FS 1008.30, and the 2021 CTE Basic Skills Assessment Technical Assistance Paper

–

Requirements for career education program basic skills – Programs 450 hours or more

• An adult student with a disability may be exempted. (per Rule 6a-10.040(eff. 2/16/21), FS 1004.02(6)

(eff.

2020) – must follow LTC policy and process);

• A student who possesses a college degree at the associate in applied science level or higher;

• Any student who entered 9th grade in a Florida public school in the 2003-2004 school year, or any year

thereafter, and earned a Florida standard high school diploma. (Graduated 2007+)

• A student who is serving as an active duty member of any branch of the United States Armed Services;

• A student who passes a state or national industry certification or licensure examination that is identified in

State Board of Education rules and aligned to the career education program in which the student is

enrolled;

• An adult student who is enrolled in an apprenticeship program that is registered with the Department of

Education in accordance with chapter 446;

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• A student who demonstrates readiness for public postsecondary education pursuant to s. 1008.30 (see

testing chart below) and applicable rules adopted by the State Board of Education. If a student has met or

exceeded standard scores in one area of one test, another test may be used to meet the additional skill

area requirements. It is acceptable to combine test scores from more than one test;

• A student who was previously tested and referred to developmental education at a Florida College

System (FCS) institution college may be reported as meeting basic skills requirements once they

successfully complete the required developmental education and will not need to be retested.

• Students enrolled in school district or FCS institution law enforcement training academies are not subject

to basic skills exit requirements in s. 1004.91 F.S. or Rule 6A-10.040 F.A.C. The Florida Department of

Law Enforcement (FDLE) has designated the Florida Basic Abilities Test (FBAT) for use with these

students; please refer to s. 943.17(6), F.S.,

for more information.

Applicants transferring appropriately leveled TABE, CASAS GOALS, GED® test sections, or other common placement

tests must do so by having an official score report sent directly to the Admissions Office prior to enrollment in the program.

Scores brought by hand will be accepted only if the document provided by the outside testing center is in a sealed

envelope.

Remediation of Basic Skills

Students who do not meet the basic skills exit scores set by the Florida Department of Education for their program are

strongly encouraged to begin attending remediation classes prior to or at the time of enrollment in a Career and Technical

Education program and make acceptable progress as determined by the ASB faculty member. Lake Technical College

follows vendor guidelines for all retesting. Students with an approved early testing waiver may be permitted to test early. It

is highly recommended students meet state mandated basic skills requirements by the time they have completed 50% of

their program. Students who do not meet state mandated basic skills exit scores may not receive a certificate of

completion as per Florida Department of Education rules.

Some basic skills test scores are good for two years and must be valid at the time of enrollment. Basic skills test scores

that expire during continuous enrollment remain valid until the end of such enrollment. Under continuous enrollment,

students must be enrolled at least 50% of each semester. Continuous enrollment applies to attendance in a single

program.

DISABILITY ACCOMMODATIONS

Federal and state legislation requires the provision of accommodations for students with disabilities as identified on the

secondary student’s IEP or 504 plan or postsecondary student’s accommodations plan to meet individual needs to ensure

equal access. Postsecondary students with disabilities must self-identify, present documentation, request

accommodations if needed, and develop a plan with their postsecondary provider.

Students desiring accommodations or updates to their accommodations are encouraged to self-identify before or as soon

as possible to the special populations staff and provide documentation that clearly shows evidence of a disability and

applicable accommodations. The special populations staff will schedule a meeting with the student and faculty to discuss

the documented disability and applicable accommodations.

Accommodations received in postsecondary education may differ from those received in secondary education and are

reasonable as they relate to the industry or field. Accommodations change the way the student is instructed. Students with

disabilities may need accommodations in such areas as instructional methods and materials, assignments, assessments,

time demands, schedules, learning environment, assistive technology and special communication systems. Note:

attendance does not qualify as an accommodation. Documentation of the accommodation requested and provided is

maintained in a confidential file.

Students in need of academic accommodations for a disability may consult with the special populations staff to arrange

appropriate accommodations. Students are required to give reasonable notice (typically 5 working days) prior to

requesting an accommodation.

TUITION

Tuition is charged to adult students at a rate established by the State legislature. Current fee information is available in the

Admissions Office. Tuition is waived for eligible high school, career dual enrolled students. Tuition is due prior to the first

day of each payment period based on the Lake Technical College payment calendar. Failure to pay fees at the time class

begins may result in not being able to attend class and/or clinical.

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INSURANCE

Personal injury/school accident insurance is required for all Career and Technical Education students. This insurance is

provided through Lake Technical College at the rate of $1.50 a month. The accident insurance fee will be charged to

students per payment period.

Health programs with clinical experiences require liability insurance in conjunction with requirements by the healthcare

facilities. The liability insurance fee is charged to students at the time of enrollment.

ATTENDANCE POLICY

Guidelines for All Students

In an effort to develop professional skills, regular attendance is required of all students. Students are expected to be in

their class promptly in the morning, after break, and after lunch. If it is necessary to be absent due to illness or

emergencies, all students are to notify the faculty member as soon as possible prior to the start of class, as is expected in

the workplace. Some programs have more rigid requirements for attendance. LTC recognizes that students may face

extenuating circumstances that could negatively impact their attendance. In such cases, LTC employs a Student

Retention Specialist who works with students and faculty to track attendance, to collaborate in developing strategies to

improve attendance, and to develop a plan.

CDE students are responsible for maintaining attendance in good standing at LTC. Should a student need to miss class

due to mandatory high school activities or tests, the student should give notice to their instructor and meet with the

Student Retention Specialist to document the absence. Approved absences may be set to not count against the student’s

overall attendance average.

Enrollment Period – period of time a student begins his/her education and training in a CTE program (i.e., August 15

January 3

) through the date of withdrawal or completion.

Payment Period – a set block of time in which a student pays for program hours (i.e., 300 hours, 450 hours)

Students who are approved to make up missed time must complete the required hours through attendance during

designated times outside the regular program schedule. Failure to complete scheduled make-up time may result in

withdrawal from the program and/or loss of financial aid. Make-up hours may not exceed 5% of the scheduled hours in

the payment period. There is a $25.00 make-up time fee per payment period.

Regularly scheduled class hours will be reported for attendance. Practice exercises completed at home will not count

toward hours in a program. Students will be enrolled in additional hours if needed. Current tuition and fees will apply.

Excessive absences - A student who is absent for six (6) consecutive class sessions will be withdrawn from his/her

program. A student must petition and be approved in order to return. Students exhibiting a pattern of consecutive

absences of less than six days will be subject to dismissal as determined by a School Intervention Team. A School

Intervention Team will review all petitions for re-enrollment. No additional fees will be charged if the student returns

during that current payment period, provided fees have not been refunded; however, time missed may be added at the

end of the program and will incur additional fees.

The excessive absences policy also applies to the adult education student. If the student requests to be re-enrolled

during the same enrollment period, he or she will be assessed a $10.00 re-enrollment fee. This may be waived

depending upon mitigating circumstances.

Students with excessive absences will face the possibility of the loss of financial aid, lower professional skills grades and

the ability to continue in the program.

*Note: licensure program attendance policies may be more rigid due to licensure requirements and supersede this

policy.

Leaving Campus During School Hours

For safety reasons, students will notify their faculty when leaving campus early. Students may leave campus for lunch

provided this is done within the allotted time.

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CHECK IN/OUT FACTS AND RULES

1. Students are required to check in and check out using a designated school computer.

2. Students are to check out /in when going to lunch or leaving campus, but not for scheduled breaks or

restroom breaks. However, students who leave for extended periods of time without permission will be

checked out by their instructor.

3. Checking in early does not add time to hours present.

4. Checking out after the scheduled time of class does not add time to hours present.

5. Students must check out/in for their lunch breaks. Taking less than a 30-minute lunch break does not add

time to student hours present. Lunch break starts at the time a student logs out for lunch. Students are

expected to return and log back in within 30 minutes of the logout time. Students will be marked absent

for each minute past the 30 minutes allowed.

6. If a student accidentally checks out, he/she should check back in immediately. If done within a minute,

there is no reduction in student hours present.

7. It is NOT acceptable to check in or out for other students. Check in/out student IDs are to be kept

confidential as stated in the Acceptable Use Policies. Violation will result in dismissal from the program.

8. A student must notify his/her instructor if it is suspected that someone is tampering with another student’s

check in/out ID.

9. Instructors are permitted to perform attendance overrides to correct attendance errors; however, these

corrections must be made within two weeks of the original attendance date. Any changes needed beyond

this two-week window must be submitted to the appropriate administrator for review and approval. Each

instructor is allowed to complete one attendance override per student per academic year in cases of

student oversight (e.g., forgetting to log out at the end of the day). Any additional overrides for the same

student must be approved by an administrator.

10. There is NO limit to the number of instructor overrides if NOT due to the student’s negligence. Instructors

must record a reason for the override.

11. If a student’s check in/out ID does not work, he/she should see the instructor.

PLAN OF INSTRUCTIONAL PRACTICES

Teaching Methods

Lecture, demonstration, discussion, group interaction, verbal and written quizzes, skill practice, individualized instruction,

computerized tutorials, interactive learning, web-based learning, textbooks, workbooks, projects, journals, reports,

simulations, hands-on computer experience, collaborative learning, video-taped instructions, guest speakers, field trips,

customer service projects, program job shadowing, cooperative on-the-job training, interactive learning, and web-based

learning are among the teaching methods utilized.

Among the provisions made to allow for individual differences are pre-testing to determine entry level, workbooks and

study guides for progress at individual rate, progress grading, individualized instruction, individual project assignments,

and referral for basic skills remediation.

Online Access

Technology is an integral part of our daily lives. From smart phones to electronic tablets, these devices are becoming

items that many cannot function without. In addition, the Internet is changing the way education is delivered. Lake

Technical College strives to ensure that our students are able to compete in this technology driven world. With this in

mind, it is recommended that students have an online presence and access to the internet.

It is also important that students have an email address that they check for on a regular basis. A lot of information may

come to you through your email, so it is important that you check it regularly. If you do not have an email address, there

are numerous services that provide FREE email addresses. Please make sure your faculty have a current, working email

address for you. See your faculty for more information.

Social Media

The advent of social media has created a world-wide communication medium for people of all ages. While extremely

popular, these websites have also created their own set of “not-so-popular” problems such as cyber-stalking, identity theft,

cyber-bullying, cyber-cheating (posting of exam, or other course material), and a host of other nebulous challenges that

users may face. Another reality associated with social media is its far-reaching consequences for those who share posts

that may be seen by others as inappropriate.

Potential employers, current employers, civic, or educational organizations you may be associated with, and many others

are looking at social media sites for information that may tell them things about an individual. Students should also be

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cautioned on how private their social media content really is – despite the settings on an account. All social media sites

are potentially vulnerable. A simple search of how to view pages that are set as “private” for a popular social media

website yielded numerous responses for ways to view the content. Everything from blogs to online videos offer to explain

how to accomplish this task.

Students in all programs need to be cognizant of the fact that most professions rely on great moral character. It is

recommended that when using social media, assume that all posts will be seen/read by everyone with access to the internet.

Evaluation

Class performance, quizzes, tests, attendance, portfolio assessments, completion of project assignments, decision-

making, professional skills, achievement of entry-level competencies, and other methods are used for evaluation. See

“Grading Procedures”.

Work Based Activities

Work-based learning activities play an integral part of the curriculum of LTC’s career-technical training programs. These

activities are planned with two objectives in mind. First, the activity provides students with the opportunity to develop and

apply a “real world” experience using the knowledge and skills attained in the program. Second, the activity provides the

faculty with objective input from potential employers or customers of program graduates. Each work-based activity has a

written instructional plan outlining objectives, experiences, competencies and evaluation required during the activity.

Work-based activities are program specific and may include:

• Unpaid in-school shop/lab activities to provide customer service opportunities under the direct supervision

of the program faculty.

• Unpaid job shadowing experiences that may include in-school or off-campus employer-based

experiences under the supervision of a qualified employer representative who is working closely with the

program faculty.

• Paid or unpaid cooperative training experiences conducted at the employer’s work location under the

supervision of a qualified employer representative and under the direction of the program faculty.

Cooperative Education

Cooperative training is available for students and coordinated by the faculty. Cooperative training is for students who

have shown competence in program training that indicates readiness for placement in an on-the-job program. High

school students participating in the cooperative job placement program must be in at least grade 12. Students must be

enrolled in their last course of their program in order to participate in Co-op. In addition, basic skills exit levels must be met

and the student can have no outstanding debt with the school. Students must be approved for Co-op prior to beginning,

including clearance through financial aid.

Students may be returned to the program for additional training if they do not function satisfactorily on the job or when the

cooperative agreement is terminated at the request of the student, parent, employer, or program faculty.

Veterans will be accepted into the program in accordance with the Department of Veterans Affairs approved program.

Additional information regarding co-op opportunities may be obtained from the program faculty.

Job Shadowing

Job shadowing experiences, or volunteer experiences, are available to students as part of their program training. These

experiences are designed to give the student actual hands-on experience doing a variety of related tasks. Length and

type of experiences will vary. The program faculty determines appropriateness of the experience. Additional information

regarding job-shadowing experiences may be obtained from the program faculty.

Career Dual Enrollment Students

All students enrolled in Lake Technical College are expected to function as adults. High school students will be held to

the same behavioral and performance standards as adult students.

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GRADING PROCEDURE

The grading scale for LTC is as follows:

90 – 100 A (4 quality points)

80 – 89 B (3 quality points)

70 – 79 C (2 quality points)

60 – 69 D (1 quality point)

< 59 F (0 quality points)

I Incomplete

NG Not Graded

Note: passing thresholds may vary by program based on industry standards. Separate program requirements are listed

in the Master Plan of Instruction.

Lake Technical College is a postsecondary institution designed to provide trained individuals to industry. The grading

scale for this program reflects industry standards. The approved postsecondary program grading requirements must be

met if the student is to receive a certificate. In determining grades, most programs evaluate students equally in the areas

of skills (33.34%), knowledge (33.33%), and professional skills (33.33%). This structure should be included in the Master

Plan of Instruction. A few programs do not use this structure due to State licensure, board and/or curricular requirements.

Program Progress

Students are expected to complete the program of training within the hours allotted by the State of Florida for completion.

The student’s rate of progress will be closely monitored by the faculty and the Student Retention Specialist to ensure

program completion in a timely manner. Most tests, projects, and similar assignments must be completed in class under

the direction of the instructor.

Requirements for a Certificate

All competencies specified in the State of Florida Curriculum Framework for the program must be successfully completed

with at least a passing grade in the areas of skills, knowledge, and professional skills. Students must also meet minimum

basic skills requirements prior to graduation.

Professional Skills

Effective professional skills are the cornerstone to successful employment. Students are expected to demonstrate

productive professional skills during all phases of enrollment. Faculty will work with students who need assistance in this

area to improve the overall possibility for successful employment.

Attendance: Attends class for all scheduled hours assigned, arrives/leaves on time, contribute to class

discussion and is actively involved in all activities.

Character: Displays academic integrity (inclusive of not committing plagiarism), trustworthiness, dependability,

reliability, self-discipline, and self-responsibility.

Teamwork: Respects the rights of others; is a team worker; is cooperative; ensures confidentiality in all

classroom, clinical and other matters; demonstrates professional behavior in interactions with peers, preceptors,

and faculty.

Appearance: Displays appropriate dress, grooming, hygiene, and wears full regulation uniform of the day.

Attitude: Displays a willingness to cooperate and accept constructive criticism; sets realistic expectations;

approaches assignments with interest and initiative.

Productivity: Follows safety practices; conserves materials and supplies; maintains equipment; stays on task

and utilizes time constructively; demonstrates proactive learning through involvement in activities and

contributions to class discussions.

Organization: Manifests skill in prioritizing and management of time and stress; demonstrates flexibility in

handling change; completes assignments on time; uses work time appropriately.

Communication: Contacts faculty to report concerns; notifies faculty of tardy/absence one hour before start of

class; seeks clarification and understanding through appropriate, pertinent questions.

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Leadership: Displays leadership skills; appropriately handles conflict and concerns; demonstrates problem-

solving capability; maintains appropriate relationships with supervisors/faculty and peers; follows the chain of

command.

Respect: Deals appropriately with cultural/racial diversity; does not engage in harassment of any kind to include

but not limited to verbal, nonverbal, and written; addresses faculty and peers in appropriate tone and with

appropriate language to include but not limited to electronic (email, text, etc.) communications.

STUDENT DRESS CODE

Students who attend Lake Tech shall dress in a manner appropriate for the job in which they are receiving training,

including any special protective gear and professional uniforms. All clothing, makeup, and jewelry must be clean, neat,

modest, in good repair, appropriately sized, and be neither distracting nor offensive. Students are expected to display

their valid student ID, or have on their person when unable to display due to safety in the program, at all times. Shorts are

not permitted in CTE program areas.

The Executive Director or designee has the final authority for determining whether or not a student’s apparel conforms to

the dress code. If it is determined that it does not, students will be required to change into clothing which will conform to

this code or leave campus. Students may return to campus when they have changed into appropriate clothing.

Students will wear the designated program uniform each day to class and while on a Job Shadow experience, Co-op or

clinical assignment. Shirts may be worn with pants or skirts. Shorts are not permitted. On designated days, some

programs will require students to dress in business attire suitable for a job interview. This is defined to be clothing that

would be acceptable for most job candidates to wear to a standard job interview.

NOTE - Remember that you are preparing for employment in a position in which public relations may be a factor in your

success. Individual desires cannot always take precedence.

GENERAL SCHOOL INFORMATION

Campus Safety

Lake Technical College makes every effort to provide a safe environment for all students, visitors, faculty and staff. Basic

safety standards, which will include fire drills, weather drills, equipment usage, and traffic regulations, will be covered in

the program orientation. These basic safety standards will be reinforced throughout the program enrollment. See the

current school catalog for additional campus safety information.

Follow Up

Lake Technical College is proud of its graduates and celebrates the next step graduates take whether it is employment,

military or further education. Prior to completing, students may visit the Career Success Center for assistance with

employability skills such as resume writing. In addition, faculty may provide students with employment leads. However, it

is up to the individual student to actively pursue employment opportunities. We like to hear how our graduates are doing

and want to celebrate your successes so be sure to communicate with your faculty any employment, military, or further

education you enter. Students are required to participate in an Exit Interview prior to their last day in their program.

Food and Drink

To protect equipment and furnishings in the classroom and laboratory areas, only water, in closed, covered containers, is

permitted. No other food or drinks are allowed, unless specific permission is granted by the faculty. However, under no

circumstance may food or drinks be in the computer lab areas.

Lunch

Food services are provided on the main campus in the Lake Tech Café and are available during breaks and lunch. Adult

students may leave the LTC campus during the scheduled 30-minute lunch break as long as they return to the program

on time.

Parking Regulations

Students may park only in the south parking lot in spaces not designated as staff or customer service parking. For safety,

loitering in or around vehicles once the vehicle is parked is not allowed, and a 5 mph speed limit is enforced. In

consideration of the neighbors and classes in session, loud music in vehicles on campus is prohibited.

Smoking

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Lake Tech is a tobacco free institution. The use of tobacco products of any kind, including e-cigarettes, is not permitted at

any Lake Tech location. This includes the parking lots.

FINANCIAL AID

Policies and guidelines for the administration of all financial aid are established according to federal and state law.

Applicants complete an information form, Free Application for Federal Student Aid, and furnish documentation needed to

verify eligibility. More information on the application process may be obtained in the Financial Aid Office.

The Financial Aid Office will assist students, where possible, with access to financial support offered by federal agencies

(U.S. Department of Education – Pell Grants, Department of Veterans’ Affairs), other state and local agencies and local

organizations (scholarships).

TEXTBOOKS

For the most recent book list for any program visit Lake Technical College’s bookstore located in the Business Office.

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LAKE TECHNICAL COLLEGE

Professional Culinary Arts & Hospitality

INTRODUCTION

The need for cooks and bakers is ever present. Qualified people may secure employment in restaurants, institutions,

bakeries, and in other phases of the food service industry. As experience and skills develop, many fine opportunities will

open in the bakery/restaurant for allied trades. In every area of this industry, employees are encouraged to further their

education. The head baker and the executive chef usually have sound work experience as part of their training.

The purpose of the program is to prepare students for employment in the professional culinary arts and hospitality field. It

is also designed to assist those students who wish to update their present skills. The program focuses on student and

industry needs, and training is constantly updated by the faculty and program advisory committee to keep current with

technological changes.

The objectives of this program are to provide the basic skills and understanding which will prepare the student for entry-

level employment in the food service industry. The objectives are as follows:

1. Convey information.

2. Develop manipulative skills.

3. Stimulate through discussion.

4. Solve problems.

5. Promote good morale.

6. Facilitate job satisfaction.

7. Help reduce job turnover.

8. Help insure a more efficient work force.

Skills taught will allow the students to:

1. Be competent in all areas related to food service occupations upon completion of the student learning guides. These

areas address such things as first aid, human communications, basic science, and entrepreneurship.

2. Demonstrate the ability to acquire and retain employment through post-graduation job placement and follow-up.

After completing the Professional Culinary Arts and Hospitality Program, the student has several means of making job

contacts: direct application to a business employment office; faculty; the program advisory committee; friends; and

through newspaper advertisements.

Once employed, there is no set route for advancement. Promotions usually are made from within an establishment. As

openings occur, an employee with desirable training and traits will probably receive the promotion.

All food service occupations pay minimum wage. The rate of earning above minimum wage depends on the factors of

experience, character, education, and ability to work in more than one area of food service.

This program requires basic skills exit scores of Reading/Language 9 and Math 9.

PROGRAM PHILOSOPHY

We believe in an education and training program that will provide all of the knowledge and skills, occupationally and socially,

that are required for a successful career in professional culinary arts and hospitality. This will be accomplished by the

following:

1. A program and curriculum designed to educate and train all individuals to meet or exceed the entry-level requirements

of industry in this area.

2. Development of world-of-work attitudes, social responsibilities, financial planning, and self-evaluation that prepares

individuals for successful employment careers and a full and meaningful life.

3. Work-based activities that will ensure actual experiences directly related to the chosen career field.

4. A continuous re-evaluation of the program based on technical changes and employment requirements.

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ESSENTIAL TASKS

Top Physical Requirements:

• Fingernails must be natural, neat, and short.

• No fingernail polish or artificial nails are allowed due

to sanitation regulations.

• Jewelry is prohibited, with the exception of a

wristwatch or a plain wedding band.

Top Physical Requirements:

• Stand, walk, bend, and reach frequently.

• Adhere to safety procedures to decrease personal

risk of burns, cuts, and falls.

• Maintain the physical ability to safely and effectively

perform industry-standard tasks.

• Ability to stand and maintain balance on kitchen

floors for extended periods of time.

• Operate ovens, mixers, and other equipment safely.

• Lift and carry ingredients and equipment up to 50

pounds for a reasonable distance based on industry

standards.

• Ability to handle hot pots, pans, and sharp knives.

• Be able to work in hot, humid, or cold environments

with temperatures from 0°F and 90°F.

• Perform repetitive tasks such as chopping, stirring,

and plating.

• Must be able to accurately perceive odors, tastes,

and visual cues.

Top Mental/Cognitive & Emotional/Professional Requirements:

• Ability to communicate in verbal, written, and

electronic form.

• Work independently and take accountability.

• Collaborate effectively with kitchen and service

teams and demonstrate appropriate

conflict resolution.

• Ability to retain, recall, and follow all industry and

program safety, sanitation, and food handling

protocols.

• Adapt to new culinary techniques and equipment.

• Be able to use mathematical formulas for

measurement, portion control, cost calculations, and

cooking time.

• Breaks are limited to scheduled times, and personal

phone use is restricted except during designated

break periods or when required for training

purposes.

• Demonstrate pride in quality and presentation.

• Ability to manage tasks and complete assigned

activities within expected time constraints.

• Be able to complete multiple tasks simultaneously.

• Monitor food quality and presentation per industry

standards.

• Maintain continuous engagement in assigned

training activities for up to 8 hours per day in an

industrial learning environment.

• Ability to withstand criticism, handle mistakes, and

persist through long hours.

• Follow multi-step recipes and food preparation

procedures.

• Be able to manage emotions, frustration, and

anxiety.

• Maintain composure in fast-paced kitchen

environments.

• Tolerate moderate to loud noise levels, including

sudden noises.

• Tolerate flashes of light and/or fire, including

unexpected flashes.

PROGRAM SCHEDULE

Full-time students attend class from 7:30 AM to 3:45 PM Monday through Thursday with a 30-minute lunch period. This

schedule provides 7.75 hours of instruction each day for a total of 31 hours per four-day week, excluding holidays and

school breaks as outlined in the current school calendar.

CLASSROOM/LAB PROCEDURES

All students in the Professional Culinary Arts and Hospitality Program are expected to complete all competencies in the

Florida Department of Education's Curriculum Frameworks. To obtain this goal, instruction will be given in the form of

lectures, learning guides, demonstrations, audio-visual material, hands-on computer activities, discussions, field trips,

guest speakers, and laboratory experiences. Materials are reviewed and updated periodically to keep them as current and

as relevant as possible.

The laboratory is divided into three stations with an advanced second rotation of each. Students will be assigned to each

of the stations and progress through these stations according to ability. Specific lectures, learning guides, demonstrations,

audio-visual material, hands-on computer activities, and discussions coincide with each station.

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GRADING PROCEDURE

Using the grading scale set by Lake Technical College, students must pass each program category with a score

of 70% or higher. If a student does not meet the minimum cumulative grade of 70%, the final course grade

recorded in the Student Information System will reflect that the student was not successful.

Grading Scale:

90-100 A - Outstanding

80-89 B - Good

70-79

C - Passing

< 70

Failing

KNOWLEDGE (33.33% of the grade)

The Knowledge grade is composed of quizzes, written assignments, and exams. On average, a student should complete

one knowledge test a week to stay on track. Students must achieve 70% or better on each test. Students earning less

than 70% will be given the opportunity to re-study and take the knowledge test one (1) time.

PROFESSIONAL SKILLS (33.33% of the grade)

The Professional Skills grade is based on the ten attributes listed below and will be assessed daily.

• Attendance

• Character

• Teamwork

• Appearance

• Attitude

• Productivity

• Organization

• Communication

• Leadership

• Respect

SKILLS (33.34% of the grade)

The Skills grade results from performance during lab work and skills checks. The student must perform, under

supervision, all tasks listed in the Department of Education Student Performance Standards. Students are assessed with

the scale below for each lab/skill and are then given an overall rating for the competency. The ratings are as follows:

5 –

The student can perform this skill without supervision and with initiative and adaptability to problem situations.

4 –

The student can perform this skill satisfactorily without assistance or supervision.

3 –

The student can perform this skill satisfactorily but requires some assistance and/or supervision.

2 –

The student can perform parts of this skill satisfactorily but requires considerable assistance and/or supervision.

1 –

The student cannot perform this skill even with constant supervision.

If a student scores below three (3) on a skills check, they will have the opportunity to study and repeat no more than two

(2) times.

STUDENT DRESS CODE FOR SAFETY

Uniforms, which are a mark of the trade or profession, should be worn with dignity and pride. Students are required to

wear a chef's coat and cook’s pants. Clean socks (white, black, or neutral) and comfortable slip resistant shoes with low

rubber heels are also required. Shoes must be clean and in good repair. No street shoes, canvas shoes, or slides/sandals

will be allowed.

Uniforms (to be worn daily)

• Clean Chef's coats (to be worn daily)

• Clean Cooks’ pants (cotton)

• Flat, closed-toed, rubber-soled, slip resistant shoes

• Clean Full-length socks (no ankle socks)

• Approved head cover/hairnet

Students will be required to wear their clean uniforms (1 set each day – 4 sets total suggested) while working in food

preparation areas and while on campus. Approved head cover is required in all culinary program areas. Students arriving

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to class with soiled uniforms will be asked to clock out and go home due to sanitation regulations.

Personal Hygiene

1. Bathe and shower daily (men will be clean shaven or wear beard nets).

2. Wear clean uniforms and aprons.

3. Always wear a hat or hair net.

4. Wash hands as often as necessary during work, including:

a. After eating, drinking, or smoking.

b. After using the restroom.

c. After touching or handling anything that may be contaminated with bacteria.

5. Keep hands away from face, eyes, hair, and arms.

6. Fingernails will be natural, neat, short and scrubbed, and free of contamination (no fingernail polish).

7. Wearing jewelry other than a wristwatch or a plain wedding band is prohibited.

GENERAL PROGRAM INFORMATION

Special Events

Activities which enhance the learning experiences for the student are not always between the 7:30 a.m. to 3:45 p.m.

school day. Special events are occasionally planned beyond the regular school day.

Supplies

• One (1) 3-ring notebook with 3" rings

• Notebook paper

• 1 ream of paper for personal use

• #2 pencils

• Ballpoint pens

• Black Sharpie makers

• Spiral Notebook

JOB TITLES

Professional Culinary Arts and Hospitality

Training in this program could gain a student initial employment as a:

Baker's Helper Institutional Cook Chef/Head Cook

Short-Order Cook Cafeteria Cook Food Service Management

Line Cook Prep Cook

Restaurant Cook Salad Maker

PROGRAM OBJECTIVES

See the attached Florida State Department of Education Curriculum Framework for program objectives and desired

competencies.

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2026 – 2027

Florida Department of Education

Curriculum Framework

This program is a replacement for Professional Culinary Arts & Hospitality

N100500 (0412050312).

Program Title: Professional Culinary Arts & Hospitality

Program Type: Career Preparatory

Career Cluster: Hospitality &Tourism

Career Certificate Program

Program Number

N100700

CIP Number

0412050313

Grade Level

30, 31

Program Length

1200 hours

Teacher Certification

Refer to the Program Structure section.

CTSO

SkillsUSA

SOC Codes (all

applicable)

For program SOC codes, please see the Program and Course Tables section of the CTE

Program Resources page linked below.

CTE Program

Resources

http://www.fldoe.org/academics/career-adult-edu/career-tech-edu/program-resources.stml

Basic Skills Level

Computation (Mathematics): 9

Communications (Reading and Language Arts): 9

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.

The content includes but is not limited to preparation, presentation, and serving of a wide variety of foods; 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.

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.

This program is comprised of courses which have been assigned course numbers in the SCNS (Statewide Course

Numbering System) in accordance with Section 1007.24 (1), F.S. Career and Technical credit shall be awarded to the

student on a transcript in accordance with Section 1001.44(3)(b), F.S.

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 postsecondary program structure:

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OCP

Course

Number

Course Title

Teacher

Certification

Length

A HMV0100 Food Preparation

FAM CON SCI

CULINARY 7 G

300 hours

HMV0184

Cook - Restaurant 1

150 hours

HMV0185

Cook - Restaurant 2

150 hours

C HMV0171 Head Cook/ Lead Cook 300 hours

HMV0126

Food Service Management

300 hours

Regulated Programs

Information on Department of Health rules that affect culinary programs is available at

https://www.flrules.org/gateway/chapterhome.asp?chapter=64E-11

This program is regulated by the Florida Department of Business & Professional Regulation, Division of Hotels

and Restaurants.

It is strongly recommended that teachers obtain employee food handler training certification, as well as food safety

manager training/certification. More information available at the Florida Department of Business & Professional Regulation

(http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/

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.

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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.

Job Attainment

10.0 Find, assess and apply to job opportunities.

10.01 Identify online job posts relevant to his or her career aspirations.

10.02 Compare and contrast the job posts’ required qualifications, job duties, compensation, benefits and

employers.

10.03 Define what information, documentation and writing prompts are required for the positions.

11.0 Communicate personal competence, character and fit for a job opportunity.

11.01 Develop a resume.

11.02 Write a cover letter.

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11.03 Curate a professional portfolio that includes work products.

11.04 Prepare for and experience a mock job interview.

12.0 Cultivate and leverage relationships to professionally advance.

12.01 Request a signed reference letter, letter of recommendation and/or an online skill/professionalism

endorsement.

12.02 Develop a plan to cultivate a professional digital footprint.

12.03 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:

Food Preparation

01.0 Identify career and employment opportunities.

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

03.0 Demonstrate and incorporate workplace safety procedures.

04.0 Demonstrate personal productivity.

05.0 Utilize operational systems.

06.0 Use and care for commercial tools and equipment.

07.0 Describe the basic principles of food science.

08.0 Demonstrate proficiency in culinary math.

Cook/ Restaurant 1

09.0 Describe the basic principles of nutrition.

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

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

12.0 Exhibit and utilize safe, secure, and sanitary work procedures.

13.0 Apply principles of food science in cooking and baking techniques.

14.0 Apply principles of nutrition in menu planning, cooking, and baking.

Cook/ Restaurant 2

15.0 Perform front-of-the-house duties.

16.0 Perform back-of-the-house and inventory duties.

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

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

19.0 Practice advanced cooking and baking techniques.

20.0 Apply scientific principles in cooking and baking.

Head Cook/ Lead Cook

21.0 Demonstrate fruit and vegetable preparation skills.

22.0 Demonstrate stock, soup, and sauce preparation skills.

23.0 Demonstrate Garde manager and buffet food preparation skills.

24.0 Demonstrate dairy, egg, and starch by-product preparation skills.

25.0 Demonstrate meat, poultry, fish, and seafood preparation skills.

26.0 Demonstrate bakery goods and dessert presentation skills.

Food Service Management

27.0 Demonstrate management skills.

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

29.0 Develop a business plan.

30.0 Create and prepare menus for various nutritional needs.

31.0 Utilize cost-control techniques to maximize profitability.

32.0 Interpret and incorporate guidelines and policies for food service establishments.

33.0 Compare and analyze the relationship of nutrition to wellness,

34.0 Develop and prepare menus for customers on special diets.

35.0 Compare and analyze menus of food establishments.

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