Course Guide: Culinary Arts Hospitality Tourism

Introduction to Hospitality, Tourism, & Recreation

FC8259 (1 credit)

  • Explore the industries of lodging, food and beverage, travel and tourism, and recreation and fitness.
  • Develop professional skills and use emerging technologies to prepare for employment in this global industry, rich in diverse career opportunities.
  • Includes visits to local tourist attractions, guest speakers, and culinary demos.
  • Leadership opportunities available through the co-curricular student organization Family, Career and Community Leaders of America (FCCLA).

Culinary Arts 1

CA8250 (1 credit) 9th and 10th grades
Lab fee

  • Introduction to the knowledge and skills needed for employment in the food services industry. A variety of work experiences assists students in identifying their interests and abilities and defining their career objectives.
  • Develop desirable personal qualities and job skills for employment.
  • Textbooks, tests, and food preparation labs are an integral part of this program.

Culinary Arts 2

CA8275 (1 credit) 10th - 11th grades
Lab fee

  • Fundamental food preparation and service skills are taught for entry-level employment.
  • Textbooks, tests, and quantity food preparation techniques are an integral part of this occupational program.
  • Operate a restaurant during their lunch period for part of the year.
  • Students should select this course expecting to take two years of the program.
  • ProStart Certification given at the end of this course

Culinary Arts 3

CA8276 (1 credit)
Lab fee

  • Obtain advanced instruction in food preparation methods, skills, and techniques, as well as nutrition, and menu planning, and costing.
  • Improve job skills through restaurant operation for part of the school year.ServSafe Food Protection Manager Certification is given at the beginning of this course.