Courses and Pathway

Courses:

500011 Hospitality and Tourism

1 Credit

Hospitality and Tourism is a one-credit course that serves as the prerequisite for all pathways included in the Hospitality and Tourism cluster. Major topics include introduction to hospitality and tourism, recreation, travel and tourism, lodging, restaurant and food and beverage services, safety and sanitation, customer relations, and quality services. The required school-based laboratory for the Hospitality and Tourism cluster is a commercial food service kitchen with a food-serving and dining area. School-based laboratory experiences are essential for students to develop skills in the hospitality and tourism industry.

Career and technical student organizations are integral, co-curricular components of each career and technical education course. These organizations serve as a means to enhance classroom instruction while helping students develop leadership abilities, expand workplace-readiness skills, and broaden opportunities for personal and professional growth

Prerequisite:  None

Class Fee:  $35.00

500012 Culinary Arts I

1 Credit

Culinary Arts I is a one-credit course. The prerequisite for this course is Hospitality and Tourism. Culinary Arts I introduces students to basic food production, management, and service activities in both the back- and front-of-the-house. Emphasis is placed on sanitation, safety, and basic food preparation.

Skills in mathematics, science, and communication are reinforced in this course. The required school-based laboratory for the Hospitality and Tourism cluster is a commercial food service kitchen with a food serving and dining area. School-based laboratory experiences are essential for students to develop skills in the hospitality and tourism industry.

Prerequisite:  Hospitality and Tourism

Class Fee:  $35.00

500013 Culinary Arts II

1 Credit

Culinary Arts II is a one-credit course. The prerequisite for this course is Culinary Arts I. Culinary Arts II provides advanced experiences in food production, management, and service. Topics include food service operations, advanced food production, and professionalism. Skills in mathematics, communication, creative thinking, and entrepreneurship are reinforced in this course. The required school-based laboratory for the Hospitality and Tourism cluster is a commercial food service kitchen with a food-serving and dining area. School-based laboratory experiences are essential for students to develop skills in the hospitality and tourism industry.

Prerequisite:  Culinary I

Class Fee:  $35.00

500014 Baking and Pastry Arts

1 Credit

Baking and Pastry Arts is a one-credit course taught in grades 9-12. This course is designed to provide students with the principles of baking and pastry techniques. The course includes baking technologies, equipment, preparation procedures, production methods, pastry methods, the science of bread baking, confections and desserts, showpieces, cost control, food safety, and presentation techniques to create fundamental baking to the latest baking and pastry trends. If seeking articulated credit, the Hospitality and Tourism, Culinary Arts I, and Culinary Arts II courses are required prerequisites for this course. If Baking and Pastry Arts is not being used for articulated credit, Hospitality and Tourism and Culinary Arts I have required prerequisites to the course.

Prerequisite:  Culinary II

Class Fee:  $35.00

500015 Event Planning

1 Credit

This is a one-credit course taught in grades 9-12. Students will learn to organize and plan all aspects of business and social events including the food, location, and décor associated with hiring an event planner. Concepts taught in the course to meet the needs of clients include planning for the event with activities, establishing a budget, determining the theme, planning the guest list, determining the location, developing an event plan schedule, planning transportation needs, training of staff, staging the event, calculating room and space requirements, providing necessary technology and equipment, planning food and beverage services, securing entertainment, understanding legal issues in event planning, and conducting post-evaluations of event. Students demonstrate leadership characteristics and make decisions based on integrating knowledge of financial, human resources, promotion, and event management principals. Students are prepared for various career opportunities in event planning.

Prerequisite:  Culinary II

Class Fee:  $35.00

500040 Senior Career Pathway Project-Hospitality and Tourism

1 Credit

Senior Career Pathway Project (SCPP) is a capstone course designed for career and technical education students who have completed two or more career and technical education courses. This course allows students to utilize their secondary coursework through an experience that showcases their learning. It provides an opportunity for a student to choose an area of interest and engage in an in-depth exploration of the area while demonstrating problem-solving, decision-making, and independent-learning skills. The SCPP contributes to an educational plan of challenging courses and practical experiences that prepares students for the workplace or for pursuing further education.

Prerequisite:  Culinary Arts Instructors approval

Class Fee:  $35.00