Career-Technical Assurance Guide: Culinary and Food Service Management, April 24,

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1 April 24, 2009 (revised October 1, 09) Career Technical Credit Transfer (CT²) Culinary and Food Service Management, Career Technical Assurance Guide (CTAG) The following course or Career-Technical Assurance Number (CTAN) is eligible for transfer between career-technical education, adult workforce education, and post-secondary education. CTCF001 Sanitation and Safety Credits: 1 Semester/2 Quarter Hours Advising Notes: Career-technical (adult or secondary) program must be an approved high school or adult career-technical culinary arts and food service management course/program. Student holds National Restaurant Association ServSafe certificate. CTCF002 Introduction to Hospitality and Tourism Credits: 2 Semester/3 Quarter Hours Advising Notes: Career-technical (adult or secondary) program must be an approved high school or adult career-technical culinary arts and food service management course/program. Student holds National Restaurant Association ProStart Certificate of Achievement. CTCF003 Food Production Laboratory Credits: 2 Semester/3 Quarter Hours Advising notes: Career-technical (adult or secondary) program must be an approved high school or adult career-technical culinary arts and food service management course/program taught in a commercial kitchen. Student holds National Restaurant Association ServSafe certificate and o National Restaurant Association ProStart Certificate of Achievement or o American Culinary Federation Junior Culinarian certificate Students may be required to demonstrate proficiency in practical cooking techniques. CTCF004 Cooperative Work Experience Credits: 1 Semester/2 Quarter Hours Advising notes: Career-technical (adult or secondary) program must be an approved high school or adult career-technical culinary arts and food service management course/program. Student holds National Restaurant Association ProStart Certificate of Achievement Credits: 6 Semester/10 Quarter Hours Note: College credit hours assigned to CTANs are relative values, which are used to help determine the equivalency of submitted coursework or content. Once approved by a validation panel as a CT² course, students will be given what the receiving institution is offering as credit for its approved course. Career-Technical Assurance Guide: Culinary and Food Service Management, April 24,

2 Institutional Requirements and Credit Conditions: 1. The receiving institution must have a comparable program and/or major. 2. Admission requirements of individual institutions and/or programs are unaffected by the implementation of CT² outcomes. 3. The applicant must provide proof to the receiving institution that she/he holds the appropriate end of program assessment (certification). 4. Candidates for graduation from collegiate or university programs may have to satisfy additional degree requirements associated with the basic related or general education studies. 5. Institutional residency requirements may affect the amount of transfer credit. The CTAN illustrates the learning outcomes that are equivalent or common in introductory technical courses. In order for completers to receive the indicated credit, institutions must document that their course/program content matches the learning outcomes in the CTANs. Ohio s Hospitality and Tourism Career Field Technical Content Standards provide broad core competencies for the industry and specific pathway competencies in Culinary and Foodservice Operations. The Culinary and Foodservice Operations educational programs prepare learners for careers in the art and science of food preparation and presentation. Sample occupations include, but are not limited to: banquet setup employee, bartender and serve, catering and banquets manager, cook, executive chef, food and beverage manager, general manager, maitre d, pastry and specialty chef, restaurant owner, room service attendant, and wine steward. ServSafe is the food safety program developed by the National Restaurant Association Educational Foundation (NRAEF). This program certifies food service staff and provides an overview of basic sanitation procedures, from receiving food to serving. The ProStart program, developed and managed by the NRAEF, is a nationwide standards-based system of high school restaurant and foodservice courses linked with mentored worksite experiences and national articulation agreements. Upon meeting the program, assessment and work experience requirements, the student is eligible for NRA ProStart Certificate of Achievement. The certificate signals to the industry and to colleges and universities that the student has mastered the management and culinary skills necessary to begin a career in the industry. The American Culinary Federation Education Foundation Accrediting Commission (ACFEFAC) certifies high school culinary arts programs. The program includes a written and practical examination qualifying students for the Certified Junior Culinarian status. ACFEFAC Certified Junior Culinarians are ready to participate in an ACFEFAC Apprenticeship program, pursue a college degree from an ACFEFAC accredited post-secondary institution, or placement directly into the industry. Industry Credentials: Pertinent to H. B. 66 legislation, industry standards and certifications provide documentation of student learning. Recognized industry standards are expectations established by business, industry, state agencies, or professional associations that defines training program curricular requirements, establishes certification or licensure criteria, and often serves as the basis for program accreditation. Career-Technical Assurance Guide: Culinary and Food Service Management, April 24,

3 Subject Codes for Equivalent Career-Technical Information Technology Courses/Programs: Culinary Arts & Food Service Management (career-technical and adult education) Preparation for employment in management, production and service positions in the hospitality and tourism industry. Career-Technical Articulation Numbers (CTAN): The Course Equivalency Management System (CEMS) numbering system defines the content of the technical area. Institutions map their course(s)/program(s) to these Career-Technical Articulation Numbers or CTANS. CTCF001 Sanitation and Safety 1 semester/2 quarter hours Description: Food safety and sanitation content that at minimum includes basic food safety and sanitation procedures from receiving food to serving the food. Students are prepared for the National Restaurant Association Educational Foundation s (NRAEF) ServSafe credential. Association (NRA) ServSafe certification examination. 1.1 Apply basic principles of sanitation and safety in food service operations. 1.2 Demonstrate personal hygiene standards and food handling standards. 1.3 Comply with health codes and regulatory agency requirements governing sanitation and safety. 1.4 Follow the Hazard analysis critical control point Hazardous Analysis Critical Control Point (HAACP) system. 1.5 Comply with emergency and security management procedures. Career-Technical Assurance Guide: Culinary and Food Service Management, April 24,

4 CTCF002 Introduction to Hospitality and Tourism 2 semester/3 quarter hours Description: Hospitality and tourism introductory content includes broad comprehensive understanding of the field and opportunities to explore specific pathways. Association (NRA) ProStart Certificate of Achievement certification examination. 1.1 Investigate/research the structure and function of the hospitality and tourism industry. 1.2 Explore and examine career pathways, opportunities, professional associations, and lifelong learning expectations within the hospitality and tourism industry. 1.3 Compare and contrast segments of the hospitality and tourism industry including lodging, food service, and tourism. Career-Technical Assurance Guide: Culinary and Food Service Management, April 24,

5 CTCF003 Food Production Laboratory 2 semester/3 quarter hours Description: The content of this laboratory-based food production course prepares students for food service operations. Emphasis is based on the essential cooking components and techniques of food preparation in commercial kitchens. Career-technical secondary and adult education culinary arts and food service management programs must be taught in a commercial kitchen. Association (NRA) ServSafe certification examination and the ProStart Certificate of Achievement certification examination or American Culinary Federation Junior Culinarian certification examination. 1.1 Demonstrate basic cooking and mise en place (preparation) techniques including: Main entrees and appropriate sides Cold food preparation Stocks, soups, sauces, and gravies Bakery products and desserts 1.2 Demonstrate knife skills and safety. 1.3 Operate, maintain, and clean commercial food preparation equipment. 1.4 Apply principles of quality customer service to food operations. Career-Technical Assurance Guide: Culinary and Food Service Management, April 24,

6 CTCF004 Cooperative Work Experience 1 semester/2 quarter hours Description: This course offers work experience in the hospitality/tourism industry. Career-technical secondary and adult education culinary arts and food service management programs must be taught in a commercial kitchen. Association (NRA) ProStart Certificate of Achievement certification examination. 1.1 Document 200 hours of paid employment in the culinary/food service field. 1.2 Perform basic functions in a culinary/food/service operation including adherence to dress and grooming codes required of the industry and communication with management, employees, and customer. Career-Technical Assurance Guide: Culinary and Food Service Management, April 24,

7 Name Institution Steve Cornelius Sinclair Community College Michael Edwards EHOVE Career Center Annette Graham Ohio University Janet Greiner Millstream East Technical Center Pat Huller Cincinnati Technical & Community College Tom Landusky Hocking College Kim Plunkett Centerville City Barbara Scheule Kent State University Mokie Steiskal Columbus State Community College Jim Taylor Columbus State Community College Carey Whitacre Springfield-Clark Career Technical Center Kathy Zay Tolles Career & Technical Center CULINARY AND FOOD SERVICE MANAGEMENT OTHER PARTICIPANTS Carol Kizer Ohio Restaurant Association Sharon Fish Ohio Restaurant Association Dee Sturgill Ohio Department of Education Vicki L. Melvin Ohio Board of Regents File: CTAG Culinary, October 1, 2009 Career-Technical Assurance Guide: Culinary and Food Service Management, April 24,