HUMAN SERVICES: CULINARY ARTS & HOSPITALITY
85350 EVENT & MEETING MANAGEMENT
GRADE: 11, 12 | SCORE: Non-Weighted | PHS CREDIT: 1 | SEMESTER | ELECTIVE
This course is an introduction to event management concepts, and students will learn the role events play in today’s world. It's more than just making lists; it is about event details such as gathering information, building relationships, and understanding the needs of the client. Topics that will be covered in class will be safety, sanitation, color combinations, creative menus, , food & beverage choices, tablescapes, budget, goals, workflow, venue selection & negotiations, room layouts, seating arrangements, transportation, apps & technology needs.
FOODS 1
85601 ^FOOD SANITATION & SAFETY 1
GRADE: 9, 10, 11, 12 | SCORE: Non-Weighted | PHS CREDIT: 1 | FALL SEMESTER | ELECTIVE
COLLEGE CREDIT: 2 DMACC Credits - HCM 100 (Sanitation & Safety)
COURSE PREP RECOMMENDATION: Passing score in FACS of Life or Life Management
These courses include beginning cooking and baking experience including working with fruits, vegetables, garnishes, various white sauce preparations, starch cookery, rice and pasta, yeast products and quick breads, salads and dressing production, cheese selections, eggs, milk products, meats, poultry, fish, and fresh herbs. Menu planning: working with color, texture, and shapes. Also the appropriate temperatures when working with food. Students will learn the proper safety and sanitation principles, function and use of different knives.
College Credit Transfer Details: The high school offers college credit courses for students but remember, it is the students’ responsibility to request transcripts to be sent to their college of choice for the transfer of credits. There is a form in the guidance office to assist you with this process. Important note: your GPA received in these courses MAY affect your college GPA. This will depend on which college you attend. Transcript Release Form
85602 ^FOOD PREPARATION LAB 1#
GRADE: 9, 10, 11, 12 | SCORE: Non-Weighted | PHS CREDIT: 1 | SPRING SEMESTER | ELECTIVE
COLLEGE CREDIT: 3 DMACC Credits - HCM 144 (Food Preparation 1 Lab)
COREQUISITE: 3 DMACC Credits - HCM 143 (Food Preparation 1)
COURSE PREP RECOMMENDATION: ^Food Sanitation & Safety 1
This introduces the student to the scientific principles used in food preparation. Involves preparation procedures and techniques to be used with fruits, vegetables, starch products, cheese, eggs, soups, sauces, bread products, meat, poultry and fish. Establishes criteria needed to produce a standard product. Students will learn the proper safety and sanitation principles, function and use of different knives. Written and oral communication is highlighted in this course as well as the willingness to work with different people.
#GRADED COURSE ON INFINITE CAMPUS FOR ALL COREQUISITES & SELECTED IN COURSE REGISTRATION.
College Credit Transfer Details: The high school offers college credit courses for students but remember, it is the students’ responsibility to request transcripts to be sent to their college of choice for the transfer of credits. There is a form in the guidance office to assist you with this process. Important note: your GPA received in these courses MAY affect your college GPA. This will depend on which college you attend. Transcript Release Form
85612 ^FOOD PREPARATION 1
GRADE: 9, 10, 11, 12 | SCORE: Non-Weighted | PHS CREDIT: 0 | SPRING SEMESTER | ELECTIVE
COLLEGE CREDIT: 3 DMACC Credits - HCM 143
COREQUISITE: 3 DMACC Credits - HCM 144 (Food Preparation 1 Lab)
COURSE PREP RECOMMENDATION: ^Food Sanitation & Safety 1
These courses include beginning cooking and baking experience including working with fruits, vegetables, garnishes, various white sauces preparations, starch cookery, rice and pasta, yeast products and quick breads, salads and dressing production, cheese selections, eggs, and milk products, meats, poultry, and fish, working with fresh herbs. Menu planning: working with color, texture, shapes, and temperatures when working with food. Students will learn the proper safety and sanitation principles, function and use of different knives.
College Credit Transfer Details: The high school offers college credit courses for students but remember, it is the students’ responsibility to request transcripts to be sent to their college of choice for the transfer of credits. There is a form in the guidance office to assist you with this process. Important note: your GPA received in these courses MAY affect your college GPA. This will depend on which college you attend. Transcript Release Form
FOODS 2
85491 FOODS 2
GRADE: 10, 11, 12 | SCORE: Non-Weighted | PHS CREDIT: 1 | FALL SEMESTER | ELECTIVE
PREREQUISITE: Food Sanitation & Safety 1 & Food Preparation Lab 1
The advanced learning experience with more hands-on practice working with food. The study of the principles and procedures of quantity food production as they apply to salads, soups, vegetables, entrees, and desserts. Food safety and sanitation and advanced table preparation and etiquette. Career opportunities in the hospitality industry will also be discussed. Emphasis on organization, setting up functional processes, and recipe standardization.
85652 ^FOOD PREPARATION LAB 2#
GRADE: 10, 11, 12 | SCORE: Non-Weighted | PHS CREDIT: 1 | SPRING SEMESTER | ELECTIVE
COLLEGE CREDIT: 2 DMACC Credits - HCM 153
COREQUISITES: 2 DMACC Credits - HCM 152 (Food Preparation 2)
2 DMACC Credits - HCM 320 (Intro to Hospitality Industry)
COURSE PREP RECOMMENDATION: Foods 2
PREREQUISITE: Food Sanitation & Safety 1 and Food Preparation Lab 1
An intermediate study of the principles and procedures of food production as they apply to vegetables, stocks, sauces, starch products, eggs, meats, poultry, and fish cookery. Emphasis on organization and recipe conversions and standardization. Involves preparation procedures and techniques to be used with vegetables, stocks, sauces, starch products, eggs, meats, poultry and fish. Establishes criteria needed to produce a standard product.
#GRADED COURSE ON INFINITE CAMPUS FOR ALL COREQUISITES & SELECTED IN COURSE REGISTRATION.
College Credit Transfer Details: The high school offers college credit courses for students but remember, it is the students’ responsibility to request transcripts to be sent to their college of choice for transfer of credits. There is a form in the guidance office to assist you with this process. Important note: your GPA received in these courses MAY affect your college GPA. This will depend on which college you attend. Transcript Release Form
85662 FOOD PREPARATION 2
GRADE: 10, 11, 12 | SCORE: Non-Weighted | PHS CREDIT: 0 | SPRING SEMESTER | ELECTIVE
COLLEGE CREDIT: 2 DMACC Credits - HCM 152
COREQUISITES: 2 DMACC Credits - HCM 153 (Food Preparation Lab 2)
2 DMACC Credits - HCM 320 (Intro to Hospitality Industry)
COURSE PREP RECOMMENDATION: Foods 2
PREREQUISITE: Food Sanitation & Safety 1 and Food Preparation Lab 1
The advanced learning experience with more hands-on practice working with food. The study of the principles and procedures of quantity food production as they apply to salads, soups, vegetables, entrees, and desserts. Food safety and sanitation and advanced table preparation and etiquette. Career opportunities in the hospitality industry will also be discussed. Emphasis on organization, setting up functional processes, and recipe standardization.
College Credit Transfer Details: The high school offers college credit courses for students but remember, it is the students’ responsibility to request transcripts to be sent to their college of choice for the transfer of credits. There is a form in the guidance office to assist you with this process. Important note: your GPA received in these courses MAY affect your college GPA. This will depend on which college you attend. Transcript Release Form
85672 ^INTRO TO HOSPITALITY INDUSTRY
GRADE: 10, 11, 12 | SCORE: Non-Weighted | PHS CREDIT: 0 | SPRING SEMESTER | ELECTIVE
COLLEGE CREDIT: 2 DMACC Credits - HCM 320
COREQUISITES: 2 DMACC Credits - HCM 152 (^Food Preparation 2)
2 DMACC Credits - HCM 153 (^Food Preparation Lab 2)
COURSE PREP RECOMMENDATION: Foods 2
PREREQUISITE: Food Sanitation & Safety 1 and Food Preparation Lab 1
Course introduces students to the broad world of hospitality and tourism while preparing them for careers in the field. To become familiar with the organizational structure and basic functions of departments within hospitality and foodservice establishments. Review trade publications and professional organizations appropriate for continuing education.
College Credit Transfer Details: The high school offers college credit courses for students but remember, it is the students’ responsibility to request transcripts to be sent to their college of choice for the transfer of credits. There is a form in the guidance office to assist you with this process. Important note: your GPA received in these courses MAY affect your college GPA. This will depend on which college you attend. Transcript Release Form
WORK-BASED LEARNING COURSES
85700 ^FINE DINING EXPERIENCE 2 LAB
GRADE: 11, 12 | SCORE: Non-Weighted | PHS CREDIT: 1 | SEMESTER | ELECTIVE
COLLEGE CREDITS: 2 DMACC Credits - HCM 215
This course will provide the student with experience in advanced table side service from a fine dining perspective. Pairing foods and beverages. Dish room operations.
College Credit Transfer Details: The high school offers college credit courses for students but remember, it is the students’ responsibility to request transcripts to be sent to their college of choice for transfer of credits. There is a form in the guidance office to assist you with this process. Important note: your GPA received in these courses MAY affect your college GPA. This will depend on which college you attend. Transcript Release Form
85710 ^DINING ROOM SERVICE
GRADE: 11, 12 | SCORE: Non-Weighted | PHS CREDIT: 1 | SEMESTER | ELECTIVE
COLLEGE CREDITS: 2 DMACC Credits - HCM 200
To perform dining room service functions using a variety of types of service, and to demonstrate an understanding of quality customer service.
College Credit Transfer Details: The high school offers college credit courses for students but remember, it is the students’ responsibility to request transcripts to be sent to their college of choice for transfer of credits. There is a form in the guidance office to assist you with this process. Important note: your GPA received in these courses MAY affect your college GPA. This will depend on which college you attend. Transcript Release Form
85720 ^WORK EXPERIENCE-CULINARY ARTS
GRADE: 12 | SCORE: Pass/No Pass | PHS CREDIT: 3 | SEMESTER | ELECTIVE
COLLEGE CREDITS: 3 DMACC Credits - HCM 510
An approved program of experience in one of the many hospitality areas. Work experience is a short/long term placement of Post-secondary or Secondary students. Placement generally provides insight into the Hospitality Industry with many different opportunities in restaurant, hospital, private club, school food service, fast food, fine dining facilities and Assisted Living Centers.
College Credit Transfer Details: The high school offers college credit courses for students but remember, it is the students’ responsibility to request transcripts to be sent to their college of choice for transfer of credits. There is a form in the guidance office to assist you with this process. Important note: your GPA received in these courses MAY affect your college GPA. This will depend on which college you attend. Transcript Release Form