6010: Introduction to Hospitality and Culinary (0.5 credit PAR, Gr. 9-12)

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.

NEW: Culinary Essentials (1 credit PAR, Gr. 10-12)

Prerequisite:  Introduction to Hospitality and Culinary

This course 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, cooperative learning and organizational skills, as well as time management, students will become familiar with kitchen tools, equipment, terminology, recipes, and communication skills needed for successful food service careers.

NEW: Culinary I - Dual Credit (3 credit CTE course PAR @ Van Horn HS, Gr. 11-12)

Prerequisite:  Culinary Essentials

Culinary I enhances safety and sanitation, kitchen essentials, management essentials, customer service, communication, purchasing, inventory and cost controls, culinary arts, marketing, and nutrition.  Culinary I will use the ProStart curriculum form the National Restaurant Association.  ProStart is a nationwide, two-year program for high school students.  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 and internships.

NEW: Culinary II (3 credit CTE course PAR @ Van Horn HS, Gr. 12)

Prerequisite: Culinary I

Culinary II expands the study of restaurant management and food preparation.  Further emphasis is placed on leadership and management skills, current trends in food service sustainability and cultural influences in an increasingly global market.  Culinary II will use the ProStart curriculum form the National Restaurant Association.  ProStart is a nationwide, two-year program for high school students.  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 and internships.