The Natural Renewable Resources Systems – Agricultural Business Management program is designed to prepare students for employment in the Agriculture, Food, and Natural Resources career cluster as defined by the USDE Office of Vocational and Adult Education. Students completing this program will possess the appropriate cluster technical knowledge and skills associated with the production, processing, marketing, distribution, financing, and development of agricultural commodities and resources including food, fiber, wood products, natural resources, horticulture, and other plant and animal products/resources. In addition to the required technical skills, students will also develop leadership, advanced employability, critical thinking, applied academic, and life management skills. The program utilizes a delivery system made up of three essential and required components: formal instruction, experiential education through Supervised Agricultural Experiences (SAE), leadership and personal development through the Career and Technical Student Organization, FFA. A model for this delivery system appears in the approved Curriculum Framework booklet.

Courses:

The following describes the recommended Career Preparation courses developed from industry-validated skills for initial employment or continued related education. All the state-designated Agricultural Business Management – Agriscience standards are addressed in this instructional sequence.

01.0100.10 Agricultural Business Management – Introduction to Applied Biological Systems:

• Students must attain these standards in a coherent sequence of courses 01.0100.10 and 01.0100.12. Biology credit for college entrance and secondary graduation is available if these standards are met and a Program Review has been completed. It is required that these standards are covered in a two-course sequence during the 9th and 10th grades.

01.0100.12 Agricultural Business Management – Applied Biological Systems:

• Students must attain these standards in a coherent sequence of courses 01.0100.10 and 01.0100.12. Biology credit for college entrance and secondary graduation is available if these standards are met and a Program Review has been completed. It is required that these standards are covered in a two-course sequence during the 9th and 10th grades.

01.0100.14 Agricultural Business Management – Agriscience:

• These standards are designed to deliver the lab science standards associated with the Agriculture, Food and Natural Resources career cluster. Lab science credit for college entrance and secondary graduation is available if these standards are met and a program review has been completed. It is recommended that these standards be covered in course sequences during the 10th through 12th grades. This specific course is the 11th grade course.

01.0100.50 Natural Resources Systems:

• Prepares students for careers in Habitat Conservation, Forest Products, Parks and Recreation, Mining, Environmental Services, Fisheries, Soil Conservation, etc.

01.0100.75 Agricultural Business Management – Agriscience - Internship:

• This course provides students an opportunity to apply previously developed knowledge and skill in Agricultural Business Management - Agriscience into a structured work experience within the same field of study. This work experience doesn't necessarily require classroom instruction and may be paid or unpaid. This is part of the student’s SAE component.

01.0100.80 Agricultural Business Management – Agriscience - Cooperative Education:

• This course utilizes a cooperative education methodology to combine school-based and supervised work-based learning experiences directly related to the standards identified for the Agricultural Business Management - Agriscience program.

The Culinary Arts program is designed to prepare students to apply technical knowledge and skills required for food production and service occupations in commercial foodservice establishments. Students completing this program will possess the technical knowledge and skills required for planning, selecting, storing, purchasing, preparing, and serving quality food products. Nutritive values, safety and sanitation procedures, use of commercial equipment, serving techniques, and management of food establishments will also be studied. In addition to technical skills, students completing this program will develop advanced critical thinking, applied academic, career development, life and employability skills, business, economic, and leadership skills required for culinary arts occupations. The program utilizes a delivery system made up of four integral parts: formal/technical instruction, experiential learning, supervised occupational experience, and the career and technical student organizations, FCCLA and SkillsUSA.

Courses:

The following describes a recommended sequence of courses developed from industry-validated skills necessary for initial employment or continued related education. All the state-designated culinary arts standards are addressed in this instructional sequence.

12.0500.10 Fundamentals of Culinary Arts:

• Students develop skills necessary for food preparation, food production, service, and support staff positions in a commercial kitchen. The course includes instruction in planning, selecting, storing, purchasing, preparing, and serving food and food products; basic nutrition, food safety, sanitation; the use and care of commercial equipment, organization and operations; and quantity food preparation skills. Emphasis is placed on critical thinking, practical problem solving, and entrepreneurship opportunities within the foodservice industry. This course integrates the core academics of math, science, and language arts within the field of culinary arts.

12.0500.20 Culinary Arts Applications:

• This course prepares students with advanced applications in commercial kitchen equipment, organization and operations, sanitation, quality control, quantity food preparation, and food preparation skills. Additionally, training is provided in business operations of a food and beverage establishment. Core academic knowledge is integrated into the curriculum as relevant to careers in the foodservice industry.

12.0500.75 Culinary Arts - Internship:

• Students extend and expand upon previously developed knowledge and skills by applying this experience into a structured work environment. The work experience may or may not require classroom instruction, may be paid or unpaid, and is available to 12th graders who have completed at least one Carnegie unit of study in the Culinary Arts program.

12.0500.80 Culinary Arts - Cooperative Education:

• This course utilizes a cooperative education methodology to combine school-based and supervised work-based learning experiences directly related to the standards identified for the Culinary Arts program.

The Hospitality Management program is designed to prepare students for employment in positions that provide customer-focused services in such facilities as hotels, resorts, convention centers, national parks, travel agencies, and cruise lines. A student completing this program will possess the knowledge and skills associated with reservations and front desk operations, meeting and banquet room support services, food and beverage support services, housekeeping, laundry operations, supervisory functions, and environmental functions. In addition to these skills, students will develop advanced employability skills including critical and conceptual thinking, communications, applied academics and technology. This program utilizes a delivery system made up of four integral parts: formal/technical instruction, experiential learning, supervised occupational experience, and the career and technical student organizations, FCCLA and DECA.

Courses:

The following describes a recommended sequence of courses developed from industry-validated skills necessary for initial employment or continued related education. All of the state-designated hospitality management standards are addressed in this instructional sequence.

52.0900.10 Fundamentals of Hospitality Management:

• This course prepares students for occupations in a variety of hospitality services and facilities including: hotels, resorts, convention centers, national parks, travel agencies, and cruise lines. The course focuses on principles of operations in the travel and tourism industries, hotel and lodging facilities, food services, recreation, hospitality planning, and business operations. Emphasis is placed on critical thinking, practical problem solving, and entrepreneurship opportunities within the field of hospitality. Core academic application of math, science, and language arts are emphasized as appropriate in the hospitality industry.

52.0900.20 Hospitality Management Applications:

• The outcomes of this course are integrated into learning projects and simulations to demonstrate the full range of hospitality management standards. Work-based learning activities such as internships, school-based enterprises, or job shadowing are considered a component of hospitality management application activities. This course provides the opportunity for real-life application of core academic content.

52.0900.75 Hospitality Management - Internship:

• This course provides students an opportunity to apply previously developed knowledge and skills into a structured work experience. The work experience may or may not require classroom instruction, may be paid or unpaid, and is available for 12th graders who have completed at least one Carnegie unit of study in the hospitality management program.

52.0900.80 Hospitality Management-Cooperative Education:

• This course utilizes a cooperative education methodology to combine school-based and supervised work-based learning experiences directly related to the standards identified for the hospitality management program. The core academic principles of math, science, and language arts are emphasized as applicable to skills necessary in the hospitality industry.