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.