Program Requirements and Expectaons
And Master Plan of Instrucon
Professional Culinary Arts & Hospitality
Accredited by the American Culinary Federaon
Chef Ken Koenig, CCC, CCE, Department Chair,
Chef Chip Cooper, CCE, & Chef Nicole Ausn, CCC
Jessica Herring, Industrial Assistant
2022‐2023
The mission of Lake Technical College is to be an integral component of the economic
growth and development in our communies by offering a variety of high quality ca-
reer-educaon and training opportunies.
Lake Technical College does not discriminate on the basis of race, religion, color, na-
onal origin, gender, genec informaon, age, pregnancy, disability, or marital status
in its educaonal programs, services or acvies, or in its hiring or employment prac-
ces. The district also provides access to its facilies to the Boy Scouts and other patri-
oc 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 patrioc 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
According to Florida Department of Education rules, students who do not meet basic skills exit scores may only
retest after 60 documented hours of remediation or three months if no documented remediation is available.
Students may not retake the same test version for six months. We, therefore, strongly recommend that students
test early, especially for licensure programs, in order to allow time for remediation and retesting should the need
arise.
Students who do not meet the minimum basic skills exit scores set by the Florida Department of Education for their
program may 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 AAAE faculty member. 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 only good for two years and must be valid at the start date of the initial enrollment
period. 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.
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 Coordinator and provide documentation that clearly shows evidence of a
disability and applicable accommodations. The Special Populations Coordinator 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.
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. 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 Coordinator 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 hi
gh school, career dual enrolled students. Tuition is due prior to the first
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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.
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. Students may be eligible to have up to 10% of the hours in a program per pay period as excused
absences. LTC employs a Student Retention Specialist who works with students and faculty to track attendance, assists
in developing strategies to improve attendance, and coordinates make-up time.
Enrollment Period – period of time a student begins his education and training in a CTE program (i.e., August 15
th
,
January 3
rd
) 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)
Excused absence – one that is unforeseeable, unavoidable, and/or unusual. Examples of excused absences include
but are not limited to personal illness, court appearance, medical appointment, insurmountable conditions such as
extreme weather conditions, religious observances, communicable disease outbreaks, and local conditions
determined by LTC, and death in the immediate family. Documentation may be required. No more than 10% of
program hours per payment period may be excused.
Unexcused absence – Absences that fall outside of the excused category. Students may make up a maximum of 5%
of unexcused absences per payment period. Unexcused absences exceeding this amount will remain unexcused and
may result in discipline and/or dismissal from the program. Make-up time must be completed within a reasonable
amount of time in order remain in pace with the class and to remain in good standing with Lake Tech.
Make-up time – Students are required to successfully complete hours missed via attendance during designated hours
outside of the regularly scheduled program hours. Failure to complete make-up time may result in withdrawal from the
program. 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.
Students in non-licensure programs must have achieved a minimum of 85% attendance at the end of each payment
period. If the student’s attendance does not improve but drops below 75%, the student may be withdrawn unless
documentation regarding extenuating circumstances is provided to the Student Retention Specialist. School Intervention
Team (SIT) meetings will be held as necessary to attempt to alleviate issues resulting in excessive absences and to
counsel the student of possible alternatives and consequences. Students may be placed on attendance contracts.
Students on attendance contracts are deemed to be on academic probation.
*Note: licensure program attendance policies may be more rigid due to licensure requirements and supersede this policy.
Regularly scheduled class hours will be reported for attendance. Coursework 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.
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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.
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.
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 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 persons 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
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
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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.
GRADING PROCEDURE
Grading Scale
The grading policy for this program is as follows:
90-100 Excellent
80- 89 Passing
< 80 Failing
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.
Program grades are based on the three criteria: Skills, Knowledge, and Professional Skills. Each area counts as one-third
of the grade. Students have access to final course grades through the student portal. A minimum grade of 80% in each
area is required in order to receive a passing grade. If a student’s grade is below 80%, the student will be counseled as to
what steps need to be taken to bring the grade to a satisfactory level.
Licensure programs may have a grading scale reflective of their industry that varies from the above.
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.
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Requirements for a Certificate
All competencies specified in the State of Florida Curriculum Framework for the program must be successfully completed
with at least an 80 percent in the areas of skills, knowledge, and professional skills. Students must also meet minimum
TABE 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.
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.
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 required 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.
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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
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 and Hospitality
INTRODUCTION
The need for bakers and cooks is ever present. Qualified people may secure employment in bakeries, restaurants,
institutions, and in other phases of the food service industry. As experience and skills develop, many fine opportunities will
open in the bakery/restaurant 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 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 the 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.
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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.
ESSENTIAL TASKS
Physical Requirements
Ability to:
1. Lift 50 pounds from floor level to chest high level
for putting up stock and pulling it for use.
2. Stand on one’s feet for at least four (4) hours at a
time while working.
3. Work in all different kinds of temperature settings
from 90
o
(on the hot line) to 0
o
F (in the walk-in
freezer) putting up and pulling stock for use.
4. Use hand/eye dexterity for the use of small hand
tools for slicing, peeling, chopping, mixing,
measuring, and cleaning.
5. Stoop.
6. Crouch and/or bend.
7. See (near acuity).
8. Communicate.
Mental and Emotional Requirements
Ability to:
1. Work with others.
2. Make decisions.
3. Cope with anger/hostility of others in a calm
manner.
4. Cope with moderate to high levels of stress.
5. Cope with confrontation.
6. Cope with frustration.
7. Assist with problem resolution.
8. Demonstrate a high degree of patience.
9. Work in areas that are close and crowded.
10. Plan and organize daily activities.
11. Apply common sense understanding to carry out
instructions furnished in both written and oral form.
12. Tolerate moderate noise level.
13. Perform repetitive tasks.
14. Measure accurately.
15. Work without close, direct supervision.
16. Work on multiple tasks and priorities.
17. Perform and complete tasks of relative complexity.
18. Perform basic mathematical operations.
19. Resolve conflicts with patience.
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 six stations. Students will be assigned to each of the six 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.
GRADING PROCEDURE
The grading policy for Professional Culinary Arts and Hospitality Program is as follows:
90-100 Outstanding Progress
70-89 Passing
< 70 Failing
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.
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The student performance will be evaluated through the following methods:
1. One-third of the weekly grade is based on the Professional Skills Assessment Form, as listed earler.
2. One-third of the weekly grade is based on a written test and/or web-based portion of culinary knowledge tests. Extra
credit or make-up work may be arranged with the faculty.
3. One-third of the week grade is based on skill mastery. The student must perform, under supervision, all tasks listed in
the Department of Education Student Performance Standards. Along with this, all written evaluations must be
completed with a minimum of 70% accuracy in the Professional Culinary Arts and Hospitality Program.
Student Performance Objectives
Student performance objectives are based on criteria that have been identified for each of the competencies. Students
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 a three (3) on the Performance Test, he/she will have the opportunity to repeat the learning
activities and practice the preparation again and take the Performance Test a second time or a third time, if necessary.
Knowledge Tests
Knowledge tests will be given at the completion of a chapter or web-based knowledge assignment. The tests will be on
the material covered. The average achieving student should complete one knowledge test a week to complete the
program in approximately 12 months. Students must achieve a 70% or better on each test. Students earning less than
70% will be given the opportunity to re-study and re-take the knowledge test.
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 leather shoes with low rubber
heels are also required. Shoes must be clean and in good repair. No street shoes, canvas shoes, or thongs will be
allowed.
Uniforms (to be worn daily)
Chef's coats (to be worn daily)
Cooks’ pants (cotton)
Flat, closed-toed, rubber-soled, leather-upper, slip resistant shoes
Full length socks (no ankle socks)
Approved head cover
Students will be required to wear their uniforms while working in food preparation areas and while on campus. Approved
head cover is required in all culinary program areas.
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 neat, scrubbed, and free of contamination (no fingernail polish).
7. Wearing jewelry other than a wristwatch or a plain wedding band is prohibited.
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GENERAL PROGRAM INFORMATION
Articulation
Valencia College grants fifteen hours of college credit towards the Culinary Management Program for graduates of Lake
Tech’s Professional Culinary Arts and Hospitality program.
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 pen
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
Apprentice Cook
Training in this program could gain students employment as:
Line Cook Butcher Poissonier
Broiler Cook Entremetier Potager
Saucier Garde-Manger Rotisseur
Roundsman Patissier Buffetier
PROGRAM OBJECTIVES
See the attached Florida State Department of Education Curriculum Framework for program objectives and desired
competencies.
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2022 – 2023
Florida Department of Education
Curriculum Framework
Program Title: Professional Culinary Arts & Hospitality
Program Type: Career Preparatory
Career Cluster: Hospitality &Tourism
Career Certificate Program
Program Number N100500
CIP Number 0412050312
Grade Level 30, 31
Standard Length 1200 hours
Teacher Certification
Refer to the Program Structure section.
CTSO SkillsUSA
SOC Codes (all applicable) 35-2021 – Food Preparation Workers
35-2014 – Cooks, Restaurant
35-1011 – Chefs and Head Cooks
11-9051 – Food Service Managers
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 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.
The following table illustrates the post-secondary program structure:
OCP Course Number Course Title Teacher Certification Length SOC Code
A HMV0100 Food Preparation
FAM CON SCI
CULINARY 7 G
300 hours 35-2021
B HMV0170 Cook - Restaurant 300 hours 35-2014
C HMV0171 Chef/Head Cook 300 hours 35-1011
D HMV0126 Food Service Management 300 hours 11-9051
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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.
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).
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 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 Demonstration proficiency in culinary math.
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.
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.
21.0 Demonstrate fruit and vegetable preparation skills.
22.0 Demonstrate Garde manager and buffet food preparation skills.
23.0 Demonstrate dairy, egg and starch by-product preparation skills.
24.0 Demonstrate stock, soup and sauce preparation skills.
25.0 Demonstrate meat, poultry, fish and seafood preparation skills.
26.0 Demonstrate bakery goods and dessert presentation skills.
27.0 Demonstrate management skills
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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
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