Required for students Gr. 9 as part of CTE Rotation
Prerequisite: None
Required Supplies: None
Offered: Every year
Duration: Traditional year
High School Credit: .25 credit/semester
College Credit: None
Introduction to Culinary and Hospitality will focus on basic culinary food preparation skills, meal planning, nutrition and wellness as applied in the culinary field while also exploring the management, marketing, and operation of restaurants and other food services, lodging, attractions, and travel services. This course aligns with the Culinary, Hospitality and Food Science pathway. FCCLA programs will be integrated throughout as appropriate.