Hospitality & Tourism

Grades: 9, 10, 11, 12 (1 credit)
Introduction to Culinary Arts 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. Introduction to Culinary Arts will provide insight into food production skills, various levels of industry management, and hospitality skills. This is an entry level course for students interested in pursuing a career in the food service industry. This course meets the Speech Requirement for HB 5.

Grades: 10, 11, 12 (2 credit)
Prerequisites: Intro. To Culinary Arts and Committee Review
Culinary Arts begins with the fundamentals and principles of the art of cooking and the science of baking and includes management and production skills and techniques. Students can pursue a national sanitation certification or other appropriate industry certifications. 

Grades: 11, 12 (2 credits)
Prerequisites: Culinary Arts and Committee Review
Advanced Culinary Arts will extend content and enhance skills introduced in Culinary Arts by in-depth instruction of industry driven standards in order to prepare students for success in higher education, certifications, and/or immediate employment.

Grades: 11, 12 (1 credit)
Prerequisites: Biology and Chemistry
In Food Science, students examine the nature and properties of foods, food microbiology, and the principles of science in food production, processing, preparation, and preservation; use scientific methods to conduct laboratory and field investigations; and make informed decisions using critical thinking and scientific problem solving. This course provides students a foundation for further study that leads to occupations in food and beverage services; the health sciences; agriculture, food, and natural resources; and human services. Note: This course satisfies a high school science graduation requirement.