Hospitality

• Grade(s): 10, 11

• 2 Block Course: 1^st Block - Nutrition , 2^nd Block – Culinary Arts 

• Required Prerequisites: Principles of Culinary and Hospitality 

• Credits: 2 semester course, 2 semesters required, 1 credit per semester, 2 credits maximum 

• Counts as a directed elective or elective for all diplomas

• Dual Credit Pending  

Nutrition students will learn the characteristics, functions and food sources of the major nutrient groups and how to maximize nutrient retention in food preparation and storage. Students will be made aware of nutrient needs throughout the life cycle and to apply those principles to menu planning and food preparation. This course will engage students in hands-on learning of nutritional concepts such as preparing nutrient dense meals or examining nutritional needs of student athletes.

• Grade(s): 10, 11  

• 2 Block Course: 1^st Block - Nutrition , 2^nd Block – Culinary Arts 

• Required Prerequisites: Principles of Culinary and Hospitality; Nutrition  

• Credits: 2 semester course, 2 semesters required, 1 credit per semester, 2 credits maximum   

• Counts as a directed elective or elective for all diplomas

• Dual Credit Pending

Culinary Arts teaches students how to prepare the four major stocks, the five mother sauces (in addition to smaller sauces) and various soups. Additional emphasis is placed on the further development of the classical cooking methods. This course will also present the fundamentals of baking science including terminology, ingredients, weights and measures, and proper use and care of equipment. Students will produce yeast goods, pies, cakes, cookies, and quick breads.

• Grade(s): 11, 12

• 3 Block Course 

• Required Prerequisites: Principles of Culinary and Hospitality; Nutrition; Culinary Arts 

• Credits: 2 semester course, 2 semester required, 1-3 credits per semester, 6 credits max

• Counts as a Directed Elective or Elective for all diploma

• Dual Credit Pending

This course covers the techniques and skills needed in breakfast cookery as well as insight into the pantry department. Various methods of preparation of eggs, pancakes, waffles and cereals will be discussed. Students will receive instruction in salad preparation, salad dressing, hot and cold sandwich preparation, garnishes and appetizers. This course also covers the necessary skills for proper recruiting, staffing, training, and management of employees at various levels. The course will help prepare the student for the transition from employee to supervisor.

Additionally, it will help the student evaluate styles of leadership, and develop skills in human relations and personnel management.