Sequence of Courses

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Principles of Hospitality (1 credit) - 9th grade

 

The hospitality industry encompasses lodging, travel and tourism, recreation, amusements, attractions and resorts, and restaurants and food beverage service. The hospitality industry maintains the largest national employment base in the private sector. Students use knowledge and skills that meet industry standards to function effectively in various positions within this multifaceted industry.

 

Students are encouraged to participate in extended learning experiences such as career and technical student organizations and other leadership or extracurricular organizations.

 

Introduction to Culinary Arts (1 credit) - 10th grade

 

This course focuses on the knowledge and skills needed to pursue staff and management positions available in the culinary and hospitality industry. This in-depth study of the culinary and hospitality industry includes departments within a hotel such as front desk, food and beverage, housekeeping, maintenance, human resources, and accounting. It will also emphasize the principles of planning, organizing, staffing, directing, and controlling the management of a variety of food service operations. The course will provide insight into the operations of a well-run restaurant. Student will learn and be required skills to pass and obtain their ServSafe Certification.

 

Students are encouraged to participate in extended learning experiences such as career and technical student organizations and other leadership or extracurricular organizations.

 

 

Double Block Culinary Arts (2 credits) - 11th grade

 

This lab-based course is a dual credit course.  This course equips students with foundation culinary and management skills leading to a strong career in the restaurant/food service industry. Studies begin with the fundamentals and focus on aspects of the food service industry including business management, culinary arts and baking/pastry arts with emphasis on production skills and techniques. Standards included in the Culinary Arts course are designed to prepare students for nationally recognized industry certifications, post-secondary education and entry-level careers.  

 

Students are encouraged to participate in extended learning experiences such as career and technical student organizations and other leadership or extracurricular organizations.

 

 

Triple Block Practicum of Culinary Arts (3 credits) - 12th grade

 

The course combines classroom instruction with actual business and industry career experiences. In this course you will design, develop, open and operate a restaurant as you work with your classmates in this exciting, team-based opportunity. Emphasis is placed on teamwork, operational planning and execution, customer service, menu development and production techniques. In addition, you will continue to work through an industry-developed curriculum combined with job-based work experience designed to reward you with a nationally recognized industry certification.

Students are encouraged to participate in extended learning experiences such as career and technical student organizations and other leadership or extracurricular organizations.