Career Cluster:  Hospitality and Tourism CTE Program:  Culinary Arts
Career Cluster Pathway:  Restaurants and Food & Beverage Services Career Path Industry Certification:  ProStart Certification, ServSafe
16 CORE CURRICULUM CREDITS 8 ADDITIONAL CREDITS
ENGLISH 

4 credits

MATH 

4 credits

SCIENCE

3 credits,
2 with lab

SOCIAL
STUDIES

 3 credits

OTHER REQUIRED COURSES
FINE ARTS (1 cdt)
PHYSICAL EDUCATION (1 cdt)
CAREER AND TECHNICAL EDUCATION COURSES RECOMMENDED ELECTIVES
(Aligned with Community College & State University System Programs)
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  • Students are encouraged to explore careers and postsecondary options at "http://fldoe.org/academics/college-career-planning.
  • Students are also encouraged to participate in dual enrollment courses which may be used to satisfy high school graduation or Bright Futures Gold Seal Vocational Scholars course requirements.
  • One course within the 24 credit program must be an online course. Cumulative GPA of 2.0 on a 4.0 scale for 24 credit program
9 English I Algerbra I Earth Science American History Physical Education (1cdt) Culinary Arts 1 Principles of Food Preparation/Nutrition and Wellness
10 English II Geometry Biology World History   Culinary Arts 2 Foreign Language for SUS admission or other elective appropriate for
11 English III Algebra II Chemistry US History Practical Arts or Fine Arts course (1 credit) Culinary Arts 3 Other elective course appropriate for student's career and education plan.
12 English IV Additional Math Additional Science Economics/Government (1/2 credit)   Culinary Arts 4 Other elective course appropriate for student's career and education plan.
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Based on the Career Cluster of interest and identified career and technical education program, the following postsecondary options are available.
TECHNICAL CENTER PROGRAM(S)

Traviss Career Center , Ridge Career Center

COMMUNITY COLLEGE PROGRAM(S)

UNIVERSITY PROGRAM(S)

Johnson and Wales Univeristy, Keiser University, The Rosen College of Hospitality Mangament, Le Cordon Bleu College Keiser University

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Sample Career Specialties
Cook, head cook, prep cooks Food Service Manager, Chefs and Head Cooks, Catering/Sales Manager, Restaurant Manger Hospitality Management Restauran Owner, Food Photograhper, Culinary Journalism
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Articulation and CTE Dual Enrollment Opportunities
Secondary to Technical Center (PSAV)

Traviss Career Center: Commercial Foods: contact technical center advisement for number of clock hours Ridge Career Center: Commercial Foods: contact technical center advisement for number of clock hours

Secondary to College Credit Certificate or Degree

Johnson and Wales University: Food Service Management: contact university advisement for number of credits

PSAV/PSV to AAS or AS/BS/BAS

Keiser University 3 credits HFT1844 Food Service Sanitation 3 credits HFT 1840 Dining Room Procedures

Career and Technical Student Association
Family, Career and Community Leaders of America
Internship/Work Experience Recommendations
200 Hours of internshipo or work experience in a food service establishment is suggested.