As the world economy continues to evolve, businesses and industries must adopt new practices and processes in order to survive. Quality and cost control, work teams and participatory management, and an infusion of technology are transforming the way people work and do business. Employees are now expected to read, write, and communicate effectively; think creatively, solve problems, and make decisions; and interact with each other and the technologies in the workplace. Vocational-technical programs must also adopt these practices in order to provide graduates who can enter and advance in the changing work world. The curriculum framework in this document reflects these changes in the workplace and a number of other factors that impact on local vocational-technical programs. The Food Production and Management Technology curriculum provides a Vocational Certificate and an Associate of Applied Science degree. Students may receive a certificate after completing 34 semester hours of vocational-technical courses. The program for an Associate of Applied Science degree is available for students completing 70 semester hours, which include 15 semester hours of academic credit. The program offers study in areas of food production, management, and service for restaurant operations, quantity food operations, and catering businesses. Emphasis is placed on technical skills in preparing students for entry-level job opportunities in production and management in both commercial and institutional food service settings. Industry standards referenced are from the National Restaurant Association Educational Foundations ServSafe[C] and ManageFirst programs. Appended are: (1) ServSafe[C] Course Content; (2) Related Academic Standards; and (3) 21st Century Skills. A list of suggested references is provided for each unit. (Contains 3 footnotes.)