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.

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.

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.

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.

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.

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.

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.