HOSP-CAII-1 Demonstrate employability skills required by business and industry.
HOSP-CAII-2 Identify skills, certifications, and experience required for careers in the hospitality, tourism and foodservice industries.
HOSP-CAII-3 Demonstrate competency in the commercial food products
International cuisine, fabricate proteins, soups, mother sauces, grains, starches
HOSP-CAII-4 Discuss and practice Garde Manger.
Salads, garnishes, charcuterie, cheese, canapes
HOSP-CAII-5 Demonstrate and master the commercial preparation of all fundamental bakery categories to produce a variety of baked, pastry, and dessert products.
custards, pate a choux, cakes, icings, yeast breads
HOSP-CAII-6 Identify and apply dining room operations.
HOSP-CAII-7 Identify and create a conceptual food-service operation and identify the requirements needed for successful operation’s management.
HOSP-CAII-8 Examine how related student organizations are integral parts of career and technology education courses through leadership development, school, and community service projects and competitive events.
Completion of End of pathway NOCTI exam