Hospitality & Tourism
 Three-Year Program of Work

State Supervisor:  Anne Nyman, anne.nyman@fldoe.org, 850-245-9900

Career and technical education programs are reviewed in collaboration with educators, administrators, industry representatives and industry related agencies specific to the program being reviewed.  The purpose of these reviews is to ensure the curriculum frameworks for each program reflects current business and industry needs specific to the career area for which it prepares.  Each program undergoes this review every three years, per F.S. §1004.92 (2)(b)(4).  The planned program of work for reviewing programs in the Education & Training career cluster is outlined in the table below.

Programs reviewed in 2017 for the 2018-2019 school year

Program Type 	Program Name 	
Middle School	N/A	
Secondary	Introduction to Nutrition (8809400)	
PSAV	Nutrition and Dietetic Clerk (N300100)	
	Dietetic Management and Supervision (N900100) 	
	Baking & Pastry Arts (N100600)	
AS/AAS/CCC/ATD	N/A	

Programs reviewed in 2018 for the 2019-2020 school year

Program Type 	Program Name 	
Middle School	Fundamentals of Culinary Careers (8809200)

Fundamentals of Culinary Careers and Career Planning (8809300)

Exploring Hospitality and Tourism Careers (8850350)

Exploring Hospitality and Tourism Careers and Career Planning (8850360)	
Secondary	Nutrition and Wellness (8500355)

Principles of Food Preparation (8500390)

Hospitality & Tourism Management (8845100)

Environmental Services (8524100)	
PSAV	Environmental Services (V200610)	
AS/AAS/CCC/ATD	Baking and Pastry Management (60) AS (1612050102)
     Baking and Pastry Arts CCC (0612050102)	
	Dietetic Technician AS (1351310301)	

Programs reviewed in 2019 for the 2020-2021 school year

Program Type 	Program Name 	
Middle School	N/A	
Secondary	Culinary Arts (880500)

Nutrition and Food Science (880110) 	
PSAV	Hospitality & Tourism (M811040)	

Lodging Operations (M607010)

Professional Culinary Arts & Hospitality (N100500)

Culinary Vegetarian & Plant Based Specialty (N100510)	
AS/AAS/CCC/ATD	Hospitality and Tourism Management (60) (AS 1252090101)
  Event Planning Management (CCC 0252090905)
  Guest Services Specialist (CCC 0252090403)
  Rooms Division Specialist (CCC 0252090405)
  Rooms Division Operations (CCC 0252090406)
  Rooms Division Management (CCC 0252090402)
  Food & Beverage Specialist (CCC 0252090507)
  Food & Beverage Operations (CCC 0252090508)
  Food & Beverage Management (CCC 0252090503)

Culinary Management (60) (AS 1612050401)
   Culinary Arts (CCC 612050301)
   Chef’s Apprentice (CCC 0612050302)
   Culinary Arts Management Operations (CCC 0612050401)

Restaurant Management (AS 1252090500)
Travel & Tourism Industry Management  (AS 1252090300)
        Travel & Tourism Management (ATD 0252090301)

Diving Business & Technology (AAS 0249030400)
     Diving Medical Technician (CCC 0249030402)
     Fundamentals of Professional Diving (CCC 0249030405)
     Introduction to Commercial/Work Diving )CCC 0249030405)
     Professional Dive Instructor (CCC 0249030403)
     Professional Research Diving (CCC 0249030401)	

Reference/Definitions
Secondary = high school programs
PSAV = Postsecondary Adult Vocational – clock hour programs offered at district Technical Centers and some state colleges.
AS/AAS = Associate in Science/Associate in Applied Science degree programs – state colleges.
CCC = College Credit Certificate – state colleges.
ATD = Applied Technology Diploma - clock hour or college credit programs offered at district Technical Centers or state colleges.