Act as a responsible and contributing citizen and employee

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Reference no: EM131220945 , Length:

Program Title: Culinary Arts

Program Type: Career Preparatory

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 all aspects of preparation, presentation, and serving of food; leadership, communication skills, employability skills, and safe/efficient work practices are also covered. This coursework prepares students for employment in the food service/hospitality industry.

Additional Information relevant to this Career and Technical Education (CTE) program is provided at the end of this document.

Program Structure

This program is a planned sequence of instruction consisting of four occupational completion points.

The following table illustrates the secondary program structure:

OCP

Course Number

Course Title

Length

SOC Code

Level

Graduation Requirement

A

8800510

Culinary Arts 1

1 credit

35-2021

2

VO

B

8800520

Culinary Arts 2

1 credit

35-3021

2

PA

C

8800530

Culinary Arts 3

1 credit

35-2014

3

PA

D

8800540

Culinary Arts 4

1 credit

11-9051

3

VO

Academic Alignment Table

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

Courses

Anatomy/ Physiology

Honors

Astronomy     Solar/Galactic Honors

Biology 1

Chemistry 1

Earth-Space Science

Environmental Science

Genetics

Integrated Science

Marine Science 1 Honors

Physical Science

Physics 1

8800510

6/87

7%

5/80

6%

29/83

35%

3/69

4%

26/67

39%

2/70

3%

5/69

7%

27/82

33%

6/66

9%

26/74

35%

4/72

6%

8800520

8/87

9%

2/80

3%

27/83

33%

4/69

6%

24/67

36%

3/70

4%

3/69

4%

26/82

32%

8/66

8%

27/74

36%

3/72

4%

8800530

26/87

30%

28/80

35%

5/83

6%

29/69

42%

5/67

7%

25/70

36%

26/69

38%

7/82

9%

23/66

35%

7/74

9%

27/72

38%

8800540

27/87

31%

22/80

28%

3/83

4%

23/69

33%

#

23/70

33%

25/69

36%

2/82

2%

19/66

29%

1/74

1%

22/72

31%

Common Career Technical Core - Career Ready Practices

Courses

Algebra 1

Algebra 2

Geometry

English 1

English 2

English 3

English 4

8800510

24/67

36%

14/75

19%

20/54

37%

16/46

35%

16/45

36%

**

**

8800520

17/67

25%

8/75

11%

17/54

31%

12/46

26%

12/45

27%

**

**

8800530

11/67

16%

20/75

27%

8/54

15%

**

**

14/45

31%

14/45

31%

8800540

13/67

19%

22/75

29%

8/54

15%

**

**

10/45

22%

10/45

22%

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.

Attachment:- Florida Culinary Curriculum.rar

Verified Expert

The paper is about how the curriculum has to be designed for the students of kindergarten as well as for the grade 12 students in order to make them academically sound. It talks about the curriculum of kindergarten students in which they are taught about basics of alphabets and numbers etc. Whereas on the other hand the grade 12 students are taught about highly complicated topics in mathematics, physics, chemistry and biology. The paper has been repaired in Microsoft Office.

Reference no: EM131220945

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Reviews

len1220945

9/26/2016 8:37:05 AM

Main Elements Includes all of the main elements and requirements and cites multiple examples to illustrate each element Inquiry and Analysis Provides in-depth analysis that demonstrates complete understanding of multiple concepts Integration and Application Correctly applies all of the course concepts Critical Thinking Draws insightful conclusions that are thoroughly defended with evidence and examples Research Effectively incorporates many scholarly resources that reflect depth and breadth of research Writing (Mechanics/Citations) No errors related to organization, grammar, style, and citations

len1220945

9/26/2016 8:36:42 AM

I am in FL. so the standards should be from FL. There is an example of how the paper should be done attached. I also included FL Culinary curriculum framework Prompt: Create a curriculum map for two consecutive grades (K–12). Include a narrative describing any threads between the content learned in one grade to the next. Use sites mentioned in the module overview (Curriculum Mapping and Curriculum 21 Resources), as well as your textbooks, to help you with this assignment.Your paper should be 2 to 4 pages in length, not including cover and reference pages. Use double spacing, 12-point Times New Roman font, and one-inch margins. Sources should be cited according to APA formatting rules.

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