Culinary Arts & Hospitality I

Culinary Arts & Hospitality I

Course Number: FH10

Recommended Maximum Enrollment: 20

Hours of Instruction: 135 (block) 150 (regular)

Prerequisite: None

Aligned Career Technical Student Organization: Family, Career and Community Leaders of America (FCCLA)

Aligned Industry Credential: Certified Food Protection Manager (ANSI-Accredited)

Description: 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.