Hospitality and Creative Services Pathway
Hospitality & Tourism Management Pathway
6010: START (0.5 credit, Gr. 9-10)
Are you interested in a career that will allow you to travel the world, meet new people, and get paid while doing it? START here! START is an introductory course geared toward freshman or sophomore students. It provides an overview of the hotel and restaurant industry and includes an introduction to guest services, professionalism, food and beverage service, and banquet operations. The START program was developed by the American Hotel and Lodging Educational Institute.
6012: Hospitality & Tourism Management 1 (HTMP I) (0.5 credit, Gr. 10-11)
Prerequisite: START
Want to travel? Do you like to eat out? Want to go on a cruise? A career in Hospitality and Tourism Management will do all that, and get paid for it! Prepare for the lifelong journey of career growth in the diverse and dynamic realm of hospitality and tourism. Emphasis will be placed on the skills and processes you need to launch, build, and succeed in this exciting career choice. Learn how the areas of hotel service, food and beverage, cruises and theme parks, and transportation segments operate and prepare for an exciting future!
6014: Hospitality & Tourism Management II (HTMP II) (0.5 credit, Gr. 10-12)
Prerequisite: HTMP I
Continue your lifelong adventure in Hospitality and Tourism with this second course. Learn the management side of the industry and learn the skills to become a leader! Learn what it takes to plan and manage vacations, resorts, conventions, conferences, cruise ships and theme parks.
Graduates of the Program receive a Certificate of Completion from the Educational Institute after passing the final exam of both Year 1 and Year 2. In addition, after the workplace requirement has been met, students are eligible for a professional certification from the Educational Institute. This designation is recognized internationally, and is called the Certified Hospitality & Tourism Management Professional (CHTMP).
Culinary Pathway
6010: START (0.5 credit, Gr. 9-10)
Are you interested in a career that will allow you to travel the world, meet new people, and get paid while doing it? START here! START is an introductory course geared toward freshman or sophomore students. It provides an overview of the hotel and restaurant industry and includes an introduction to guest services, professionalism, food and beverage service, and banquet operations. The START program was developed by the American Hotel and Lodging Educational Institute.
6108: Culinary Arts I (0.5 credit, Gr. 10-12)
Prerequisite: START
1 in 10 Americans will work in the food service field. Get a jump-start by exploring cooperative learning and organizational skills, as well as time management. Culinary Arts I will provide a foundation in the science of keeping food safe, exploring the influence of social and cultural food practices, applying scientific and mathematical principles to food preparation and meal planning. Through practical laboratory experiences, you will become familiar with the kitchen tools, equipment, terminology, recipes, and communication skills needed for successful food service careers.
6110: Culinary Arts II (0.5 credit, Gr. 10-12)
Prerequisite: Culinary Arts I
Culinary Arts II enhances safety & sanitation, kitchen essentials, management essentials, customer service, communication, purchasing, inventory and cost control, culinary arts, marketing, and nutrition. Culinary Arts II will use the ProStart® curriculum from the National Restaurant Association. ProStart® is a nationwide, two-year program for high school students that develops the best and brightest talent into tomorrow’s restaurant and foodservice industry leaders. From culinary techniques to management skills, ProStart’s industry-driven curriculum provides real-world educational opportunities and builds practical skills and a foundation that will last a lifetime. This program provides opportunities for industry recognized certification, competitions, and internships.
6114: Cullinary Arts III (0.5 credit, Gr. 11-12)
Prerequisite: Culinary Arts II
Culinary Arts III expands the study of restaurant management and food preparation. Further emphasis is placed on leadership and management skills, current trends in foodservice sustainability and cultural influences in an increasingly global market. Culinary Arts III will use the ProStart® curriculum from the National Restaurant Association. ProStart® is a nationwide, two-year program for high school students that develops the best and brightest talent into tomorrow’s restaurant and foodservice industry leaders. From culinary techniques to management skills, ProStart’s industry-driven curriculum provides real-world educational opportunities and builds practical skills and a foundation that will last a lifetime. This program provides opportunities for industry recognized certification, competitions, and internships.
Design & Merchandising Pathway
6103: Fashion Design & Merchandising I (0.5 credit, Gr. 10-12)
Explore the exciting career of fashion merchandising and design including fashion trends, elements and principles of design, textiles, design production and construction. The course also focuses on creating, merchandising and marketing. Students will develop leadership and employability skills essential for careers in fashion. Students will be required to provide supplies for labs and construction.
6104: Fashion Design & Merchandising II (0.5 credit, Gr. 10-12)
Prerequisite: Fashion Design & Mershandising I
Prerequisite: Fashion Design & Mershandising II
Prerequisite: START
Interior Design I is designed to introduce students to the professional, technical, and aesthetic aspects of the interior environment. It will provide students with applied design principles and elements, traditional drafting methods, and current industry standard technology. Students will produce technical drawings and prepare presentation plans, as well as exploring career opportunities in the field of Interior Design.
6106: Interior Design II (0.5 credit, Gr. 10-12)
Prerequisite: Interior Design I