Culinary

HOSPITALITY, TOURISM, AND RECREATION PATHWAY

Culinary 1/2:  This course is designed to prepare students for occupations in the culinary arts and hospitality industry. Learning includes both classroom and laboratory work. The classroom work is designed to teach the core curriculum as well as basic techniques used in the hospitality industry. The lab work is used to teach functions of the commercial kitchen, short order cooking and dining room service. Students will prepare food for Advisory meetings, Staff and Catering Jobs. Students may also participate in SkillsUSA and/or other food competitions. 20 Credits (UC “G” Approved)

Culinary 3/4: This course continues to prepare students for occupations in the culinary arts and hospitality industry. Learning includes both classroom and laboratory work. The classroom work is designed to teach the core curriculum as well as advanced techniques used in the hospitality industry. The lab work is used to teach functions of the commercial kitchen, short order cooking and dining room service. Students will prepare food for Advisory meetings, Staff and Catering Jobs. Students may also participate in SkillsUSA and/or other food competitions. Certifications offered for qualified students: ServSafe. 20 Credits (UC “G” Approved) Prerequisite: Culinary 1/2)