Culinary & Hospitality
Culinary & Hospitality
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This occupational food service program provides an environment through which students can develop culinary skills within the foodservice arena. Hands-on activities encourage students to develop life-long employable skills with the food service industry. Organization, time management, food production and preparation are also explored. A passing grade in a one-half course in the practical arts is required for graduation. Selected course work completed in Food Service Management, business or technology education areas will meet this requirement.
Department Team Leader: Nick Kosloski
Food Science and Hospitality I
Food Science and Hospitality I
Grades 11-12
Full Year
1 Credit
Course Number: 989
Prerequisite: None.
Description: This course introduces students to food preparation and nutritious meal planning. Students will learn safety and sanitation practices, then gain hands-on experience in kitchen labs. Students learn to follow recipes and use appropriate kitchen tools and equipment in a collaborative setting. Emphasis is on problem solving and time management. Students will explore a variety of cooking and baking recipes throughout the year.
Food Science and Hospitality II
Food Science and Hospitality II
Grade 12
Full Year
1 Credit
Course Number: 994
Prerequisites: Permission of instructor and successful completion of Food Science & Hospitality I with a “B-” average or better.
Description: This program is a continuation of Food Service and Management I. Students investigate restaurant management as it applies to purchasing, receiving, storage, inventory controls, and food cost. Upon completion, students are qualified for entry-level positions in the food service industry. Students may be required to participate in the evening restaurant portion of the course and other banquet-type functions.
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