• 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.
  • Successful completion of the program of study will fulfill requirements of the Business and Industry endorsement. Public Service

  • 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.

    Family, Career and Community Leaders of America

    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.

    Family, Career and Community Leaders of America

    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.

    Family, Career and Community Leaders of America Skills USA

    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.

    Business Professionals of America Distributive Education Clubs of America

    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.

    Family, Career and Community Leaders of America Skills USA Transportation will be needed.

    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.

    Family, Career and Community Leaders of America

    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.

    Family, Career and Community Leaders of America Distributive Education Clubs of America Business Professionals of America Transportation will be needed.