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
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
*Opportunity in this class to earn a nationally recognized accredited Food Handler Certificate
INTRODUCTION TO CULINARY ARTS AND NUTRITION
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
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
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
BAKE SHOP
Grade: 10,11,12 (0.5 Credits)
Level: ES-25E320
Bake Shop is designed as an introduction to baking. Laboratory work will provide the opportunity to become familiar with kitchen tools, equipment, baking terminology, and the science behind baking. Baked items such as quick breads, dairy and breakfast bakes, yeast, pies, pastries, cookies, cakes, and plating will be covered. Students will be able to explore various types of baked goods and will try a variety of recipes. Instruction in safety, sanitation and personal hygiene as it relates to baking production will be included. Management and leadership roles will also be experienced. Emphasis is on the production of quality baked goods and the economic principles in the baking industry. Prerequisite: Introduction to Culinary Arts and Nutrition, Advanced Culinary Arts
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. Admission upon approval of teacher.