The hospitality and tourism industry encompasses lodging; travel and tourism; recreation, amusements, attractions, and resorts; and restaurants and food beverage service. Students use knowledge and skills that meet industry standards to function effectively in various positions within this multifaceted industry.

Culinary Arts begins with the fundamentals and principles of the art of cooking and the science of baking and includes management and production skills and techniques. This course is offered as a laboratory-based course.

Advanced Culinary Arts will take the lessons, skills and knowledge learned in the Culinary Arts class and develop deeper learning with a focus on specific foods; vegetables, meats, starches, baking/pastry, and hors d'oeuvres. This class has a higher focus on the management, marketing, and operations of restaurants and other food/beverage services, lodging, attractions, recreation events, and travel-related services.

Practicum in Culinary Arts provides occupationally specific opportunities for students to participate in a learning experience that combines classroom instruction with actual business and industry career experiences. Instruction may be delivered through school-based laboratory training or through work-based delivery arrangements such as cooperative education, mentoring, and job shadowing.