Hospitality & Tourism 7660 Nutrition and Food Science 0.5 credit 7680 Food Science and Technology, 0.5 credit 7685 Hospitality Services, 2 credits 7687 Introduction to Culinary Arts, 1 credit 7688 Culinary Arts I, 2 credits 7689 Culinary Arts II, 2 credits 7851 Restaurant Management, 0.5 credits Nutrition and Food Science 0.5 credit (state) GPA Level 2 Grade Level(s): 9-12 Prerequisite(s): None Notes: $15.00 Fee This laboratory course concentrates on nutrition, food choices, and food management skills for individuals and the family. Instruction addresses menu planning, dietary needs, food budgeting, food safety, sanitation procedures, preparation practices, meal etiquette and career options. This course is recommended for students pursuing the Culinary Arts program. back to top Food Science and Technology 0.5 credit (state) GPA Level 2 Grade Level(s): 9-12 Prerequisite(s): Nutrition and Food Science Notes: $15.00 Fee This laboratory course is a continuation of Nutrition and Food Science. Instructional topics include diet-related disorders, diets appropriate to the life cycle, technologies used in food processing, product development, market research, and legal issues. Laboratory activities utilizing research methods related to current issues in food science, technology, and nutrition are included. This course is recommended for students pursuing the Culinary Arts program. back to top Hospitality Services 2 credits (state) GPA Level 2 Grade Level(s): 11-12 Prerequisite(s): None Notes: Enrollment Limited, Application required. This course will satisfy PE graduation requirements. This course will give students knowledge, skills, and hands on experience in the hospitality industry. Students are expected to demonstrate knowledge of “front of the house” and “back of the house” service as they perform appropriate work roles onsite at a local hotel. Students will be exposed to the hotel industry and the various aspects of lodging, sales and marketing, human resources, accounting, security, engineering, food and beverage and career opportunities. back to top Introduction to Culinary Arts 1 credit (state) GPA Level 2 Grade Level(s): 10-12 Prerequisite(s): Nutrition and Food Science and Food Science Technology recommended Notes: $20.00 Fee; Students are responsible for cost of ServSafe exam. Enrollment Limited; Application required. Introduction to Culinary Arts is part of a three-year course sequence designed to provide job specific training opportunities in the food service and hospitality industries. The course will concentrate on skills and attributes needed to fill entry level culinary and food service positions. Instruction includes training in the fundamentals of basic food production, nutrition and sanitation, and management and services. Students will receive instruction on safety and sanitation and will be given the opportunity to take the ServSafe Certification Exam. back to top Culinary Arts I and II 2 credits (state) GPA Level 2 Grade Level(s): 10-12 Prerequisite(s): Introduction to Culinary Arts Notes: $20.00 Fee; Students are also responsible for cost of Chef Coat/Pants. Enrollment Limited, Application required. Transportation is required for Culinary Arts II. This course will satisfy PE graduation requirements. This course provides training to prepare students who are interested in pursuing a career in culinary arts or related fields. Students will develop food preparation skills in a variety of areas related to the culinary arts. These include sauces, soups/stocks, sautéing and frying, garnishing, grilling, pastries and deserts, and breads. Professional skills related to employability, customer service and the dining experience will be reinforced and practiced. Other content areas of the program include equipment and technology, culinary nutrition, creating menus, recipe conversion, cost control techniques, and plating and presentation of food. Students will be provided internship opportunities in appropriate industry locations during Culinary Arts II. In order for a student to participate in this internship they must have their ServSafe Certification. back to top Restaurant Management 0.5 credit (state) GPA Level 2 Grade Level(s): 10-12 Prerequisite(s): None Notes: None A specialized course designed for students who have a career interest in the management aspects of the food service industry. Instruction will include all aspects of the industry. The number of credits earned will depend on whether the classroom instruction includes a work-based component. back to top