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Hospitality and Tourism

The Hospitality and Tourism cluster offers the Culinary Arts pathway to give students the employment skills required in the food service industry. Students will learn customer service, sanitation and safety, use of commercial food service equipment, and food preparation.

 

CULINARY ARTS I

One Semester 1 credit Grade 9-11

Prerequisite: none

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.

 

CULINARY ARTS II

One Semester 1 credit Grade 10-12

Prerequisite: Culinary Arts I with a grade of “B” or better.

Culinary Arts II is an applied-knowledge course to prepare students for 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 an understating of commercial kitchen safety and sanitation, menu planning, food presentation, purchasing and inventory, preparation skills, cooking principles, and food preparation. Pro Start Certification available to those who qualify.

 

CULINARY ARTS III

One Semester 1 credit EPSO Grade 11-12

Prerequisite: Culinary Arts II with a grade of “B” or better.

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. Students will gain experience in commercial food production and service operations, while preparing for further training at the postsecondary level.

 

Last Updated: February 4, 2022