Available to: 9th & 10th Grades
Available Credits: 2

Culinary Arts 1 equips students with the foundational knowledge and skills to pursue careers in the culinary field as a personal chef, caterer, executive chef, and food and beverage manager. Upon completion of this course, proficient students will have knowledge of the components of commercial kitchen safety and sanitation, history of the foodservice industry, careers, nutrition, recipe basics, proper kitchen tools and equipment, and kitchen staples. Throughout the course students will gain experience in commercial food production and service operations, while preparing for further training at the postsecondary level. In addition to implementing the following standards, the course should include a suggested 30 hours spent in a commercial kitchen laboratory.

Available to: 10th & 11th Grades
Prerequisites: Culinary Arts 1 
Available Credits: 2

Culinary Arts 2 is an applied-knowledge course to prepare students for careers in the culinary field as a personal chef, caterer, executive chef, and food and beverage manager. Upon completion of this course, proficient students will have an understanding of commercial kitchen safety and sanitation, menu planning, food presentation, purchasing and inventory, preparation skills, cooking principles, and food preparation. Students will gain experience in commercial food production and service operations, while preparing for further training at the postsecondary level. In addition to implementing the following standards, the course should include a suggested 30 hours spent in a commercial kitchen laboratory. 

Available to: 11th & 12th Grades
Prerequisites: Culinary Arts 1 & 2 
Available Credits: 2

Culinary Arts 3 is an advanced course intended to further equip students with the skills and knowledge needed to pursue a variety of careers in the culinary field. Upon completion of the course, students will be proficient in components of commercial kitchen safety and sanitation, dining room service, food preparation and presentation, bakeshop preparation skills and equipment, and advanced cooking principles. Students will gain experience in commercial food production and service operations, while preparing for further training at the postsecondary level. In addition to implementing the following standards, the course should include a suggested 30 hours spent in a commercial kitchen laboratory.

Available to: 11th & 12th Grades
Prerequisites: Culinary Arts 1,2, &3 
Available Credits: 2

Culinary Arts IV is the capstone course in the Culinary Arts program of study intended to prepare students for careers such as banquet cook, catering assistant, event planning assistant, and many other entry-level food and beverage industry career paths. Course content reinforces the components of commercial kitchen safety and sanitation, food presentation, bakeshop preparation skills, sustainability practices, professionalism, and business opportunities. Upon completion of this course, proficient students will have applied the full range of knowledge and skills acquired in this program of study toward the planning and catering of an event approved by the instructor. Artifacts will be created for inclusion in a portfolio, which will continue throughout the full sequence of courses. In addition to implementing the following standards, the course should include a suggested 30 hours spent in a commercial kitchen laboratory. 

After successfully completing Culinary I, II and III students can TEST in ProStart I, ProStart II and ServSafe and obtain three Industry Certifications.  Students must obtain the minimum score required by the state on these three exams in order to receive certification.

Hospitality and Tourism Management I is the foundational course for students interested in careers within the hospitality and tourism industry. The course allows students to explore the career opportunities and fundamental principles that guide the organization and management of the hospitality and tourism industry. Upon completion of this course, students will be proficient in the foundations of hospitality and tourism, industry segments, business concepts and operations, role of marketing, and customer relations.

Prerequisite:  Hosptitality and Tourism Management I
Hospitality and Tourism Management II builds on the foundational course and an intermediate course for students interested in learning more about careers in the hospitality and tourism industry. This course covers multiple topics preparing students for the hospitality and tourism industry with the skills and knowledge in management, human resources, recruitment, career development, marketing, finances, economics, and customer services. Upon completion of this course, proficient students will be able to pursue more advanced coursework in the Hospitality and Tourism Management program of study.

Prerequisite: Hospitality and Tourism Management II
Hospitality and Tourism Management III is an advanced course intended to further build on the knowledge and skills from previous courses and preparing students for a variety careers in the hospitality and tourism industry. This course covers multiple topics in employability and professionalism, international and global hospitality and tourism, legislation and governing laws, crisis preparedness and emergency procedures, marketing and selling, and financial applications. Upon completion of this course, proficient students will be able to pursue more advanced coursework in the Hospitality and Tourism Management program of study.