Hospitality and Tourism Cluster


Hospitality and Tourism focuses on management, marketing and operations of restaurants and other food services, lodging, attractions, recreation events, and travel related services.



Restaurant, Food, Beverage, and Services Courses

*Food Services class - opportunity in this class to earn a nationally recognized accredited Food Handler certificate

Sample Related Occupations: Kitchen steward, line cook, restaurant server, catering and banquets manager, executive chef, food and beverage manager, kitchen manager, restaurant owner, pastry and specialty chefs

Note: Some class names have changed and will be noted in the Course Descriptions below.

COURSE DESCRIPTIONS

INTRODUCTION TO CULINARY ARTS AND NUTRITION (formerly Culinary Arts & Nutrition I)

Grade 9,10,11,12 (0.5 Credits)

Level: ES-25E100


This course is an introduction to basic culinary skills and nutrition. Course content will cover a variety of cooking and food preparation techniques as well as the language of food preparation. Students will work in teams to follow recipes and prepare a variety of food dishes. Students will also learn about the six essential nutrients and their impact on health and wellness.

ADVANCED CULINARY ARTS (formerly Culinary Arts & Nutrition II)

Grade 9, 10,11,12 (0.5 Credits)

Level: ES-25E105


This course focuses on advanced cooking techniques and knife skills and food preparation for a lifetime of healthy living. Students will evaluate their diets and identify strategies for improving their nutritional intake while mastering the skills necessary to plan and prepare delicious, well-balanced meals. Prerequisite: Successful completion of Introduction to Culinary arts and Nutrition (formerly Culinary Arts and Nutrition 1)

FOOD SERVICES (Law Only)

Grade 11,12 (1.0 Credits)

Level: ES-25E315


This course offers students additional experiences in the nutritional and consumer aspects of foods and their preparation. The focus will be on standards set by the food service industry as students prepare a variety of products to sell to staff. There will be a focus on learning business practices within the foodservice industry. Prerequisite: Introduction and Advanced Culinary Arts (formerly Culinary Arts and Nutrition I and II). Admission upon approval of teacher.

PEER ASSISTED CULINARY ARTS AND NUTRITION

Grade 10,11,12 (0.5 Credits)

Level: ES-25E015

In this program peer-teachers will work alongside students interested in assistive Culinary Arts and Nutrition. This course will provide valuable teaching experience for students interested in pursuing a career in teaching, physical/occupational therapy and other health related fields. Prerequisite: Introduction to Culinary Arts (formerly Culinary Arts & Nutrition I)