Hospitality & Tourism
Hospitality & Tourism Programs of Study
- Culinary Arts
Culinary Arts Courses & Sequencing
- Level 1 - C16H06 Culinary Arts I
- 1 credit, open to grades 9 & 10
- Culinary Arts I equips students with the foundational knowledge and skills to pursue careers in the culinary field as a personal chef, caterer, executive chef, and food and beverage manager. Upon completion of this course, proficient students will have knowledge in the components of commercial kitchen safety and sanitation, history of the foodservice industry, careers, nutrition, recipe basics, proper kitchen tools and equipment, and kitchen staples. Students will gain experience in commercial food production and service operations while preparing for further training at the postsecondary level. Artifacts will be created for inclusion in a portfolio, which will continue throughout the full sequence of courses. Students must pass the food safety test with 100%.
- Level 2 -C16H07 Culinary Arts II
- 1 credit, prerequisite(s): Culinary I
- Culinary Arts II is an applied-knowledge course. Upon completion of this course, proficient students will have an understating of commercial kitchen safety and sanitation, menu planning, food presentation, purchasing and inventory, preparation skills, cooking principles, and food preparation.
- Level 3 - C16H08 Culinary Arts III
- 1-2 credits, prerequisite(s): Culinary I & II
- EPSO: OSHA-10 Industry Certification
- Culinary Arts III is an advanced course intended to further equip students with the skills and knowledge needed to pursue a variety of careers in the culinary field. Upon completion of the course, students will be proficient in components of commercial kitchen safety and sanitation, dining room service, food preparation and presentation, bakeshop preparation skills and equipment, and advanced cooking principles.
- Level 4 - C16H09 Culinary Arts IV
- 1 -2 credits, prerequisite(s): Culinary I, II, III
- EPSO: ServeSafe Industry Certification
- Proper chef attire will be required to wear a minimum of once a week.
- Culinary Arts IV is the capstone course in the Culinary Arts program of study intended to prepare students for careers such as personal chef, caterer, executive chef, and food and beverage manager. Course content covers the components of commercial kitchen safety and sanitation, food presentation, bakeshop preparation skills, sustainability practices, professionalism, and business opportunities. A capstone project is required at the completion of the course.
Optional Course that can replace any Level 4 CTE Course
- C25H16 Work-Based Learning: Career Practicum (WBL)
- 1 credit, up to 2 credits per year, open to grades 11 & 12
- Admission into this class is by application only. A student must have a 90% attendance rate for the semester immediately preceding enrollment in this class. Their place of employment must correlate to their chosen Elective Focus and a significant portion of the hours worked must be during the normal school day.
Students must be enrolled in a CTE that is related to their job. Students must maintain school attendance of a minimum of 90%, passing grades in all courses, and be able to legally drive to the job site. This course allows students to leave the school campus daily to gain real-world occupational experience.