- Career & Technical Education
- Programs of Study
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Culinary Arts
The Culinary Arts program of study focuses on occupational and educational opportunities associated with the planning, directing, or coordinating activities of a food and beverage organization or department. This program of study includes opportunities involvedin directing and participating in the preparation of food.
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Successful completion of the program of study will fulfill requirements of the Business and Industry endorsement.
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Course Information
Courses below are not tied to grade levels. Not all courses have a required prerequisite.
For more course information, click on the name of course.
Level 1
Course: 55210Q SEMESTER
Principles of Hospitality and Tourism
Credit: 1
Grade: 9 - 10
Course Key: 55210Q
SEMESTER
Course Name: Principles of Hospitality and Tourism
Credit: 1
Grade: 9 - 10
Required Prerequisite(s): None
Certification(s): N/A
This course introduces students to the hospitality and tourism industry which encompasses lodging, travel and tourism, recreation, amusements, attractions, and food and beverage operations. The hospitality and tourism industry maintains the largest national employment base in the private sector.Students will explore the history of the hospitality and tourism industry, examine characteristics needed for success, and learn knowledge and skills focusing on communication, time management, and customer service that meet industry standards to function effectively in various positions within this multifaceted industry.
Course: 55550Q SEMESTER
Introduction to Culinary Arts
Credit: 1
Grade: 9 - 12
Course Key: 55550Q
SEMESTER
Course Name: Introduction to Culinary Arts
Credit: 1
Grade: 9 - 12
Required Prerequisite(s): None
Certification(s): N/A
This course will 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 operation of a well-run restaurant including food production skills, various levels of industry management, and hospitality skills. This course is designed for students interested in pursuing a career in the food service industry. Food labs simulating restaurants are included on most campuses.
Level 2
Course: 553201 FULL YEAR
Culinary Arts
Credit: 2
Grade: 11 - 12
Course Key: 553201
FULL YEAR
Course Name: Culinary Arts
Credit: 2
Grade: 11 - 12
Required Prerequisite(s): None
Certification(s): N/A
This course is a laboratory class designed for students that have an interest in pursuing a career in the food service industry. The use of commercial kitchen equipment and the safety and sanitation factors involved in the food service industry are explored. Classroom and laboratory experiences will include basic skill development in quantity food preparation, beginning with the art of cooking and the science of baking including management as well as production skills and techniques.Experience is gained through preparation of meals for the onsite restaurant, East Side Bistro. Careers in the Hospitality and Tourism industry will be explored.
Course: 55500Q SEMESTER
Entrepreneurship
Credit: 1
Grade: 11 - 12
Course Key: 55500Q
SEMESTER
Course Name: Entrepreneurship
Credit: 1
Grade: 11 - 12
Required Prerequisite(s): None
Certification(s): N/A
This course provides an overview of the process involved in starting a business and explores the resources available to help business owners in their venture. The primary focus of the course is to help students understand the process of analyzing a business opportunity, preparing a business plan, determining feasibility of an idea using research, understanding financial reports, and developing a plan to organize and promote the business along with its products and services.
Level 3
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Level 4
Course: 553251 FULL YEAR
Practicum in Culinary Arts
Credit: 2
Grade: - 12
Course Key: 553251
FULL YEAR
Course Name: Practicum in Culinary Arts
Credit: 2
Grade: - 12
Required Prerequisite(s): Culinary Arts
Certification(s): ServSafe Manager
In this course students will practice advanced techniques in quantity food preparation in the commercial laboratory classroom. Some field site experiences may be arranged requiring students to travel independently to food service operations in addition to experience gained at the East Side Bistro. Emphasis will be on food service management as well as planning, preparing, and serving various meals for school and community groups.This is an Honors Level course.
Course: 552251 FULL YEAR
Food Science
Credit: 1
Grade: 11 - 12
Course Key: 552251
FULL YEAR
Course Name: Food Science
Credit: 1 science credit
Grade: 11 - 12
Required Prerequisite(s): Biology plus IPC or Chemistry
Certification(s): N/A
Food Science is the study of the nature of foods, the causes of deterioration, the principles underlying food processing and the improvement of foods for the consuming public. Food Science students conduct laboratory and field investigations, use scientific methods during investigations, and make informed decisions using critical thinking and scientific problem solving.
Course: 553801 FULL YEAR
Career Preparation for Programs of Study
Credit: 3
Grade: 11 - 12
Course Key: 553801
FULL YEAR
Course Name: Career Preparation for Programs of Study
Credit: 3
Grade: 11 - 12
Required Prerequisite(s): 16 years of age
Certification(s): N/A
This course provides opportunities for students to participate in a work-based learning experience that combines classroom instruction with paid business and industry employment experiences. Classroom experiences include: job acquisition, career progression, financial success, business/entrepreneurial applications, occupational safety and health, and relevant news topics. Professional portfolios will be created with material supporting an educational/career plan for the future.Students will earn 3.0 credits for successful completion of this course which includes one class period per school day on campus and two class periods per school day allocated for early release for off campus work experience.