Culinary Arts and Hospitality I | Prerequisite: None 

Aligned Industry Credential: ANSI-Accredited Food Protection Manager Certification 

This course is designed to introduce students to the hospitality and food service industry by learning about components of professional practice and building basic knowledge and skills in food preparation, garde manger, baking, and food service operations. The introduction includes students learning food safety, breakfast cookery, salads and sandwiches, quick breads and cookies, and dining room service. Art, English language arts, mathematics, science, and social studies are reinforced. 

Culinary Arts and Hospitality II Applications | Prerequisite: Culinary Arts and Hospitality I 

Aligned Industry Credential: ANSI-Accredited Food Protection Manager Certification 

This course is designed for students to demonstrate their knowledge and skills in basic food preparation, garde manger, baking and food service operations by planning and executing the program’s school-based enterprise. The experience includes students preparing and selling breakfast items, salads and sandwiches, and quick breads and cookies while applying safety, sanitation, and guest service skills. Arts, English and language arts, mathematics, science, social studies, and are reinforced. 

Culinary Arts and Hospitality III | Prerequisite: Culinary Arts and Hospitality II Applications 

Aligned Industry Credential: Pre-Professional Assessment Certification in Culinary Arts 

The course is designed for students to further develop their knowledge and skills through learning about advanced food preparation, garde manger, baking and pastry, and food service operations. The experience includes students learning cooking techniques, food preservation, yeast breads and pastries preparation, human relations management, menu planning, and food service purchasing and receiving. Arts, English and language arts, mathematics, science, and social studies are reinforced. 

Culinary Arts and Hospitality IV Applications | Prerequisite: Culinary Arts & Hospitality III 

This course is designed for students to demonstrate their knowledge and skills in advanced food preparation, garde manger, baking and pastry, and food service operations by planning and executing the program’s school-based enterprise. The experience includes students preparing and selling a variety of meat, poultry, and seafood entrées served with accompaniments and sauces and yeast breads, desserts, and pastries, while applying human relations management, menu planning, and food service purchasing and receiving. Arts, English and language arts, mathematics, science, and social studies are reinforced.

CTE Advanced Studies - Culinary / Hospitality | Prerequisite: Culinary Arts & Hospitality I - IV

Advanced Studies students are able to drive their own course of study and choose the area of culinary arts where they want to focus.  Each student is required to complete a project, a research paper, a portfolio, and a presentation of their research findings to an expert panel at the end of the semester.

CTE Advanced Studies Contract

Student Requirements

The course includes:

1. A research paper

2. A product which reflects or corresponds with the chosen area of study

3. A presentation

4. A portfolio

The Project:

Requirements of the project include:

1. Knowledge and skills attained from previous CTE courses

2. Sufficient depth to require and extensive review of the literature

3. Must lend itself to the identification of research topic

4. Must examine possible solutions or directions

5. Must analyze the impact of the solutions

The Student:

1. Will select a research topic focusing on a specific subject which can be developed and

answered with research and will have a visual completed project

2. Will develop a written proposal approved by the instructor before the beginning of the

project

3. Will write, speak, solve problems and use real life skills such as time management and

organization

4. Will work with the teacher in collaboration with school-based personnel in development

of the project

5. Will present the completed project work before a committee composed of the teacher,

business representatives or school personnel

6. Will keep a log of completed tasks, work and events.

7. Will turn in a completed portfolio, research paper, product and other evidence two weeks

prior to the end of the course or time deemed by the teacher