Hospitality & Tourism

Pre-requisites: None

A one-credit foundation course designed to introduce students to the hospitality and tourism industry, the lodging industry, and culinary arts. This course is a prerequisite for Culinary Arts I.

Event Planning

This is a one-credit course taught in grades 9-12. Students will learn to organize and plan all aspects of business and social events including the food, location, and decor associated with hiring an event planner.

Culinary Arts 1

Pre-requisites: Hospitality and Tourism

A one-credit course designed to introduce students to basic food production, management, and service activities in both the back and-front of the house. Emphasis is placed on sanitation, safety, and basic food production. A school-based laboratory (commercial food service kitchen with a food serving and dining area) is required for this course.

Culinary Arts 2

Pre-requisites: Culinary Arts I

A one-credit course designed to provide students with advanced experiences in food production, management, and service. A school-based laboratory (commercial food service kitchen with a food serving and dining area) is required for this course.

Baking & Pastry

Pre-requisites: Culinary Arts II 

This is a one-credit course designed to provide the principles of baking and pastry techniques. The course includes baking technologies, equipment, preparation procedures, production methods, pastry methods, chocolate and candy productions, science of bread baking, confections and desserts, showpieces, cost control, food safety, and presentation techniques to create fundamental baking to the latest pastry trends.