CAREER-TECHNICAL
PROGRAMS -- CULINARY ARTS
HOSPITALITY AND
TOURISM/CULINARY ARTS
Students who like
travel or sports, and who enjoy meeting new people, can find plenty
of exciting career options in the Hospitality and Tourism Career
Cluster. Whether
they are chefs, event planners, front desk clerks, tour guides or
travel agents,
professionals in this fast-growing field find work wherever and
whenever people
gather to play, relax, and enjoy food.
Three career pathways
are available within the Hospitality and Tourism Career
Cluster: Restaurants and Food/Beverage Services, Lodging, and
Recreation/Travel
and Tourism. Five courses offered within the career pathways
include: Hospitality
and Tourism, Travel and Tourism, Culinary I, Culinary II and
Culinary III. The
program consists of school-based laboratory courses that provide
opportunities for
students to discover how to prepare and present food to clients in
various food service
establishments as they also explore the hospitality industry. Topics
of study include
business practices, safety and sanitation, menus, food preparation,
types and styles of
service, food presentation, and professionalism.
Completion of
prescribed courses allows opportunities for students to acquire
ServSafe Credentialing, an accredited food safety training
certification. Students
may also pursue articulation of course credits with postsecondary
colleges and dual
enrollment opportunities.
Family, Career and
Community Leaders of America (FCCLA), an integral part of
the curriculum, enhances leadership development skills and provides
opportunities for
community service.
Culinary I and Culinary
II are one-semester courses (with one unit of credit for each)
that meet for a two-hour period.
Culinary
Safety Letter
33521
CULINARY ARTS I Fall Semester 1 Unit FEE: $50.00
Pre-requisite:
Application with Instructor (Grades 10-12)
This two-hour,
kitchen-based laboratory course includes topics such as food service
and hospitality business practices, safety and sanitation
procedures, menus, and food
preparation. Students are given hands-on opportunities to acquire
skills in assessing
factors that affect food quality, correctly using and caring for
food service equipment,
demonstrating safe and appropriate use of cutlery, practicing food
service skills, and
applying cooking techniques. (200750)
Specific Course Assignment -
Fall Semester 2009
33523
CULINARY ARTS II Spring Semester 1 Unit FEE: $50.00
Pre-requisite:
Culinary Arts I (Grades 10-12)
Culinary II, a
one-semester course, meets for two hours and teaches students
advanced
knowledge and skills used in the culinary arts and hospitality
industries. Concepts
addressed in the course include customer relations, cost and quality
control, business
management, laws and regulations, and proper storage techniques.
Students learn
about special dietary needs, international cuisines, and preparation
of food products for
all menu categories. Skills involving food presentation techniques,
planning artistic
food displays and preparing food items for special occasions such as
banquet and
catering services are included in this advanced course. Students
will analyze the
impact of technology on the culinary arts and classify careers
related to culinary arts.
(200751)
Specific Course Assignment -
Spring Semester 2010
33611
CULINARY ARTS III – Fall/Spring Semester FEE: $20.00
Pre-requisite:
Culinary Arts II (Grades 11-12)
This advanced one-hour
course allows students the opportunities to refine skills in
event planning and hospitality services. Upon completion of this
course, students will
be able to demonstrate culinary food production including banquet
and catering
services, and demonstrate business skills in entrepreneurial
culinary. (200752)
Specific Course Assignment -
Fall Semester 2009
Specific Course Assignment -
Spring Semester 2010
33407
TRAVEL AND TOURISM-Semester 1 FEE: $10.00
Pre-requisite: None
(Grades 10-12)
This course emphasizes
the economic impact of business and pleasure travel in the
tourism industry. It provides opportunities for students to compare
and analyze
characteristics of recreation facilities, museums, parks and
gardens, and travel
destinations for various operating methods. Students learn how to
plan trips through
travel agencies for individuals as well as group tours abroad.
Topics include
developing marketing strategies, assessing admission procedures and
safety and
security issues. Course content includes opportunities to identify
local and regional
tourism activities. (440604)
Specific Course Assignment -
Fall Semester 2009
33407
TRAVEL AND TOURISM-Semester 2 FEE: $10.00
Pre-requisite:
Travel and Tourism Semester 1 (Grades 10-12)
This is a continuation
of the first semester. Students continue to learn about the
marketing strategies of travel and tourism and the impact on an
area’s economy.
Course content includes: analyzing the responsibilities of the
travel counselor,
identifying skills necessary to operate a travel and tourism
business, collecting safety
and security information relevant to a client’s area of travel, and
discussing legal
issues of travel and tourism. (440604)
Specific Course Assignment -
Spring Semester 2010
33408
HOSPITALITY AND TOURISM-Semester 1 FEE: $10.00
Pre-requisite: None
(Grades 10-12)
This course provides an
introduction to various exciting careers in tourism, travel,
recreation, lodging and the food service industry. Topics include:
customer relations
and quality services in hospitality and tourism industries; the
impact of technology; the
lodging industry; and types of recreation, travel and tourism
activities. Students will
identify career pathways related to hospitality and tourism.
(440601)
Specific Course Assignment -
Fall Semester 2009
33408
HOSPITALITY AND TOURISM-Semester 2 FEE: $10.00
Pre-requisite:
Hospitality and Tourism Semester 1 (Grades 10-12)
Students will compare
types of recreation, travel, and tourism activities, such as
sporting events, cruises, resorts, and tours. Topics include event
planning, lodging,
and culinary services. Students study and practice safety and
sanitation and
demonstrate compliance with health codes for food service. Course
content also
includes customer relations and quality services involved in the
hospitality and tourism
industries. (440601)
Specific Course Assignment -
Spring Semester 2010
Additional
information on courses taught by Marsha Carter are listed with the
Family and Consumer
Sciences Program
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