2021 – 2022
Florida Department of Education
Curriculum Framework 

Program Title:	Food and Beverage Specialist CCC	
Career Cluster:	Hospitality &Tourism

CCC	
CIP Number	0252090507	
Program Type	College Credit Certificate (CCC)	
Program Length	12 credit hours	
CTSO	SkillsUSA
Collegiate DECA	
SOC Codes (all applicable) 	11-9051 – Food Service Managers	
CTE Program Resources 	http://www.fldoe.org/academics/career-adult-edu/career-tech-edu/program-resources.stml	

Purpose

This certificate program is part of the Hospitality and Tourism Management (60) AS degree program 1252090101.

A College Credit Certificate consists of a program of instruction of less than sixty (60) credits of college-level courses, which is part of an AS or AAS degree program and prepares students for entry into employment (Rule 6A-14.030, F.A.C.).

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 coursework that prepares students for employment as supervisors and managers in the food and beverage sectors of the hospitality industry. The courses in this certificate provide the skills required working in specialist and entry-level positions in the food and beverage field such as: Restaurant Server, Room Service Attendant, or Banquet Set-Up Staff. The courses offered in the Certificate Program provide the necessary prerequisites for the courses within the major for the A.S. degree.  

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

Standards

After successfully completing this program, the student will be able to perform the following:

01.0	Demonstrate employability skills.
02.0	Demonstrate customer service skills.
03.0	Apply human relations skills.
04.0	Demonstrate effective use of computers.
05.0	Perform communication activities.
06.0	Identify terminology unique to the food and beverage industry.
07.0	Participate in learning reservations procedures.
08.0	Demonstrate acceptable dining room service procedures.
09.0	Demonstrate the ability to design a menu.
10.0	Manage guest interactions.

2021 – 2022
Florida Department of Education
Student Performance Standards

Program Title:	Food and Beverage Specialist CCC	 
CIP Number:		0252090507
Program Length:	12 credit hours	
SOC Code:		11-9051

This certificate program is part of the Hospitality and Tourism Management AS degree program (1252090101).  At the completion of this program, the student will be able to:	
01.0	Demonstrate employability skills.  The student will be able to:	
01.01	Conduct a job search.	
01.02	Prepare a resume and cover letter, letter of application, follow-up letter, acceptance/rejection letter, and letter of resignation.	
01.03	Identify documents that may be required when applying for a job.	
01.04	Complete a job application form correctly utilizing Internet sites, company websites and social media (i.e.: LinkedIn, Monster.com, HCareers.com, etc.).	
01.05	Demonstrate competence in job interview techniques.	
01.06	Identify or demonstrate appropriate professional responses to criticism from employer, supervisor, and customers by understanding, considering, and employing Emotional Intelligence, Cultural Intelligence, and perceptions checking.	
01.07	Identify acceptable work habits.	
01.08	Discuss how to make job changes appropriately.	
01.09	Identify acceptable employee health and grooming habits.	
01.10	Describe and apply the importance of producing quality work and meeting performance standards.	
01.11	Discuss state and federal labor laws regulating the workplace.	
01.12	Identify current trends that have developed in the hospitality industry.	
01.13	Conduct in-depth career research including requirements for entry and advancement, career ladders, and opportunities related to the hospitality field.	
02.0	Demonstrate customer service skills.  The student will be able to:	
02.01	Demonstrate a hospitality attitude.	
02.02	Demonstrate guest oriented attitude and ability to anticipate guest needs.	
03.0	Apply human relations skills.  The student will be able to:	
03.01	Demonstrate such interpersonal skills as punctuality, initiative, courtesy, loyalty, and being a team player.	
03.02	Identify and demonstrate interpersonal and communication skills relevant to the business environment (i.e.:  cross-cultural communication).	
03.03	Exhibits responsible behavior through honesty, respect, fairness and accountability.	
03.04	Demonstrate problem-solving and decision-making strategies.	
03.05	Demonstrate problem-solving initiative.	
03.06	Exhibit interest and enthusiasm.	
03.07	Demonstrate responsible behavior.	
03.08	Explain the importance of honesty and integrity when dealing with others.	
03.09	Demonstrate self-management.	
03.10	Set personal goals and develop a plan of action to achieve those goals.	
03.11	Demonstrate the ability to offer and accept criticism.	
03.12	Demonstrate respect for the opinions, customs, and individual differences of others.	
03.13	Identify and practice stress management techniques.	
03.14	Identify motivational techniques.	
03.15	Identify team-building strategies.	
03.16	Identify effective coaching and counseling techniques.	
04.0	Demonstrate effective use of computers. The student will be able to:	
04.01	Demonstrate skills in the use of email, electronic spreadsheets and presentation and word processing tools.	
05.0	Demonstrate proficiency in communication skills.  The student will be able to:	
05.01	Demonstrate effective communication: verbal, nonverbal, written, and electronic.	
05.02	Identify the unique differences of staff communication and use of inter-departmental/company communication (I;e;:  Independent vs. Corporate Owned; email vs. newsletter, managerial vs. employee, etc.).	
05.03	Explain nature of positive customer/client relations.	
05.04	Demonstrate listening strategies that improve understanding and performance on the job. 	
05.05	Interpret business policies to customers/clients.	
05.06	Demonstrate ability to locate, understand, and interpret information found in manuals, graphs, schedules, charts, diagrams, and Internet resources to generate a report.	
05.07	Train employees to communicate effectively.	
05.08	Develop a dynamic telephone personality.	
05.09	Discuss and identify various types of telephone systems.	
05.10	Identify front-desk telephone calls promptly and courteously.	
05.11	Understand the process of communicating a service failure to the appropriate departments involved (ie:  Inter-departmental communications such as Billing problems with accounting or front desk; maintenance problems, etc.)	
05.12	Communicate establishment's mission statement concerning guest services.	
06.0	Identify terminology unique to the food and beverage industry.  The student will be able to:	
06.01	Understand and use terminology as it applies to the food and beverage industry.	
06.02	Demonstrate how to communicate with a customer in accessible language, free of jargon and/or slang.	
07.0	Participate in learning reservations procedures.  The student will be able to:	
07.01	Attend scheduled training.	
07.02	Utilize available resources.	
07.03	Review job critical information.	
07.04	Seek feedback on performance.	
07.05	Apply acquired skills.	
08.0	Demonstrate acceptable dining room service procedures.  The student will be able to:	
08.01	Demonstrate different types of table settings.	
08.02	Demonstrate different types of services.	
08.03	Demonstrate different types of food and beverage servings.	
08.04	Describe and use computer systems used for ordering and creating checks.	
09.0	Demonstrate the ability to design a menu.  The student will be able to:	
09.01	Demonstrate knowledge of writing a menu.	
09.02	Describe how to utilize a menu layout.	
09.03	Explain various styles of menu covers and their importance to the overall ambiance of the facility.	
09.04	Explain categories used in menus and differentiate when they are used.	
09.05	Explain menu pricing.	
09.06	Explain the menu pre-cost method for selling price, cost and amount of items sold.	
09.07	Explain markup methods.	
10.0	Manage guest interactions.  The student will be able to:	
10.01	Listen reflectively.	
10.02	Review guest history.	
10.03	Ask questions.	
10.04	Collect information.	
10.05	Assess the guest’s needs.	
10.06	Research solutions.	
10.07	Develop a plan of action.	
10.08	Refer to appropriate authority (if needed).	
10.09	Execute data capture from property management systems. 	
10.10	Communicate actions.	
10.11	Resolve customer issues by applying successful service recovery strategies, to meet and exceed guests’ expectations.	
10.12	Offer additional services.	
10.13	Perform follow-up as needed.	

Additional Information

Laboratory Activities

Laboratory investigations that include scientific inquiry, research, measurement, problem solving, emerging technologies, tools and equipment, as well as, experimental, quality, and safety procedures are an integral part of this career and technical program/course. Laboratory investigations benefit all students by developing an understanding of the complexity and ambiguity of empirical work, as well as the skills required to manage, operate, calibrate and troubleshoot equipment/tools used to make observations. Students understand measurement error; and have the skills to aggregate, interpret, and present the resulting data. Equipment and supplies should be provided to enhance hands-on experiences for students.

Career and Technical Student Organization (CTSO)

SkillsUSA and Collegiate DECA, an association of marketing students, are the intercurricular career and technical student organizations providing leadership training and reinforcing specific career and technical skills.  Career and Technical Student Organizations provide activities for students as an integral part of the instruction offered

Accommodations

Federal and state legislation requires the provision of accommodations for students with disabilities to meet individual needs and ensure equal access. Postsecondary students with disabilities must self-identify, present documentation, request accommodations if needed, and develop a plan with their counselor and/or instructors. 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 and assessments, time demands and schedules, learning environment, assistive technology and special communication systems. Documentation of the accommodations requested and provided should be maintained in a confidential file.

Additional Resources

For additional information regarding articulation agreements, Bright Futures Scholarships, Fine Arts/Practical Arts Credit and Equivalent Mathematics and Equally Rigorous Science Courses please refer to:
http://www.fldoe.org/academics/career-adult-edu/career-tech-edu/program-resources.stml.