HOSPITALITY and TOURISM
The Hospitality and Tourism Cluster prepares learners for careers in the management, marketing and operations of restaurants and other foodservices, lodging, attractions, recreation events and travel-related services. Hospitality operations are located in communities throughout the world. Travel and tourism is one of the largest and fastest-growing industries in the world.
Family, Career and Community Leaders of America (FCCLA), the co-curricular student organization, will provide students with opportunities for leadership development, personal growth and school/community involvement in service projects & competitions. Participation is recommended for all Culinary Arts classes.
FCCLA is a state recognized CTSO that improves the quality and relevance of Hospitality & Tourism courses. Membership in FCCLA is recommended for all students taking Hospitality & Tourism classes.
CULINARY ARTS I – Single Block; One Semester; One Credit; 10th – 11th Grades; Prerequisites: 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. This course covers topics and labs in kitchen safety and sanitation, food service careers, nutrition, recipe basics, kitchen tools and equipment, and kitchen staples. Students will also participate in preparing food and catering school and community events.
CULINARY ARTS II and III – Single Block; Two Semesters/Year Long, Two Credits; 10th – 12th Grades, Prerequisite: Culinary Arts I. Students must obtain an application and signature from Mrs. Humphrey before signing up for this course and must be approved by Mrs. Humphrey before being enrolled.
Culinary Arts II is the second course in this Culinary Arts program. Students must have successfully passed Culinary Arts level I and received high recommendation to take this course. Upon completion of this course, proficient students will have an understanding of commercial safety and sanitation, menu planning, food presentation, purchasing and inventory, preparation skills, and cooking principles. Students will have the opportunity to prepare food and cater events for the school and community.
Culinary Arts III is the third course in this Culinary Arts program. Upon completion of this 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.