Food Service and Hospitality

Hospitality, Tourism and Recreation: 
Food Service and Hospitality Pathway

Highlighted Careers:
Executive chef   |   General Manager   |   Sous Chef   |   Food Write
Event planer   |   Food Innovator   |   Culinary Nutrition

Intro Culinary Arts Grades: 9-12
This hards-on course is desinged to help students expand their basic food preparation skills and knowledge through topics of study including: saftey & sanitation, nutrition & wellness, cooking methods of all food groups, the study of various cultures & cuisines and an investigative career unit. Successful completion of this course will earn students a Food Handkers certification. Students are highly encourged to particaple in Family, Career and Community Leaders of America (FCCLA), which provides students with co-curricular opportunites tp demonstrate skill mastery through competitions and catering events. Note: This course meets the CSU/UC “A-G” subject requirment.

Baking and Pastry Arts  Grades 10-12
This course is designed to educate students in the art of Bakeing and Pastry Arts. Students will learn the basics of mixing, shaping, and baking for several baked goods including quick breads, cakes, pastry  doughs, mousses, sauses, glazes, cookies, candies, and confections. Plated desserts, international baked foods, chocolate work and decorating techniques. Students will learn in a well-equidpped, modern kitchen, and also prepare food for school function, FCCLA, and community service events. This course includes classroom instruction and practical lab work in a commericial kittchen. Note: This course may be repeated with instructor permission. Students are required to participate in community classroom (internship) placements. This course meets the CSU/UC “A-G” subject requirement.