 This course is designed to introduce students to the hospitality industry, which includes Culinary Arts, Food Service, Hotel/Motel & Travel/Tourism, with a major focus on Culinary Arts. Students will learn and apply principles of safety, sanitation and food preparation. They will operate “The Hive”, our student operated restaurant, as well as do catering and special projects. In addition, they will learn and practice employability skills, goal setting, and problem solving. They will apply math and communication skills to work situations. Students will rotate through various kitchen stations including: broil cook, fry cook, pantry cook and prep cook. Students may take this class as a junior or senior or both. Students have the opportunity to earn a nationally recognized certificate through the National Restaurant Association with ServeSafe and ProStart programs. Articulation (up to 9 credits) is available at Ferris State University, Grand Rapids Community College, Henry Ford community College, Lake Michigan College, Michigan State University, Washtenaw Community College, West Shore Community College, The Art Institutes, Cornell University, the Culinary Institutes of America, Kendall College, New England Culinary Institutes, Johnson and Wales University, and other colleges and universities across the US. Additional Links http://sites.salineschools.com/swwc/CulArt.html |
Course Description |