Hospitality 4

course Description:

Culinary IV students should have the opportunity to demonstrate their knowledge and skills in advanced food preparation, garde manger, baking and pastry, and food service operations through work experiences in school-based enterprises. The experience should include students preparing and selling a variety of meat, poultry, and seafood entrées served with accompaniments and sauces and yeast breads, desserts, and pastries while applying human relations management, menu planning, and food service purchasing and receiving. Culinary Arts and Hospitality III must be completed prior to enrollment in FH14 Culinary Arts and Hospitality IV Applications. While additional skills may be demonstrated through the course, at minimum students should be able to demonstrate at least 80% of the competencies as outlined in the FH13 Culinary Arts and Hospitality III Competency Checklist. Students will also complete the required projects, portfolio, and assessments as outlined in the applications course guide. 

Grading Policy:

course Syllabus