Hospitality & Tourism
Hosp Programs of Study.pdfClick on the course names to view videos or slides.
1st level class
Introduction to Culinary Arts: (1 credit) Certification: ServSafe Food Handler 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. 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. • Grades 9 - 10 • Recommended prerequisite: Principles of Hospitality • Program of Study: Culinary Arts • Lab supplies or fee may be required.
2nd level class
Culinary Arts: (2 credits) Certification: ServSafe Manager Culinary Arts is now available in all high schools as a two period laboratory FCS course, beginning with student instruction in the fundamentals and principles of the art of cooking and the science of baking, including management and production skills and techniques. Students are encouraged to pursue a national sanitation certification, a Texas culinary specialist certification or any other appropriate industry certification which would assist in immediate employment in a restaurant setting. This course would provide the foundation needed for students to progress to the Practicum in Culinary Arts the following school year. • Grades 10 - 12 • Recommended prerequisite: Principles of Hospitality & Tourism or Introduction to Culinary Arts • Required perquisite: Servsafe Food Handler. Student has until the 10th day of school to pay the $25 fee, take and pass on their own or they will be removed. • Program of Study: Culinary Arts • The ServSafe Manager certification satisfies the requirement to earn a Performance Acknowledgment. • Lab supplies/uniform or fee may be required.
3rd level classes
Advanced Culinary Arts: (2 credits) This advanced culinary course allows 3rd year culinary students the opportunity to gain additional real world experience in a commercial kitchen. Instruction will be delivered through school based laboratory training and through work-based arrangements such as practicum education, mentoring, and job shadowing. • Grades 11 - 12 • Required prerequisite: Culinary Arts and ServSafe Food Handler or ServSafe Food Manager certification • Program of Study: Culinary Arts • Satisfies advanced course requirement for Business & Industry endorsement. • An application may be required if demand exceeds number of available slots. • Lab supplies/uniform or fee may be required. • Students will take this course at Cy-Fair High School, Cypress Park High School, or Cypress Ridge High School.
Food Science K: (1 credit, science) In Food Science, Students conduct laboratory and field investigations, use scientific methods during investigations, and make informed decisions using critical thinking and scientific problem solving. 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. • Grades 11 - 12 • Required prerequisite: Culinary Arts and three units of science (including Biology and Chemistry) • Program of Study: Culinary Arts • Satisfies advanced course requirement for Business & Industry endorsement. • Lab supplies/uniform or fee may be required.
4th level class
Practicum in Culinary Arts: (2 credits) This course is a unique practicum that provides occupationally specific opportunities for students to participate in a learning experience that combines classroom instruction with actual business and industry career experiences. Practicum in Culinary Arts integrates academic and career and technical education with the goal of preparing students with a variety of skills in a fast changing workplace. The students are actually major participants in operating a restaurant and catering business. • Grade 12 • Required prerequisite: Advanced Culinary Arts and ServSafe Food Handler or Food Manager • Program of Study: Culinary Arts • Satisfies advanced course requirement for Business & Industry endorsement. • An application may be required if demand exceeds number of available slots. • Lab supplies/uniform or fee may be required. • Students will take this course at Cy-Fair High School, Cypress Park High School, or Cypress Ridge High School. • A food related job is required within 2 weeks of enrollment - this can be in the school cafeteria at the home campus • Students must provide own transportation if utilizing work sites other than those listed above.