6010: Introduction to Hospitality and Culinary (0.5 credit PAR, Gr. 9-11)

This course was developed with the American Hotel and Lodging Educational Institute as an introductory course providing students with an overview of the hotel and restaurant industry.  It includes an introduction to careers within the hospitality industry and includes topics such as guest services, professionalism, travel and tourism, and food and beverage services.

6200: 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.

6210: Culinary I - 4 credits (3 credits PAR and 1 credit ENG or MTH or SCI, Gr. 11-12)

Prerequisite:  Culinary Essentials

Culinary I course content will focus on safety and sanitation, kitchen essentials, management essentials, customer service, communication, purchasing, inventory and cost controls, culinary arts, marketing, and nutrition. The coure will use the ProStart curriculum from 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.

6220: Culinary II - 4 credits (3 credits PAR and 1 credit ENG or MTH or SCI, Gr. 12)

Prerequisite: Culinary I

Culinary II course content 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.  The course will use the ProStart curriculum from 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.

5200: Youth Entrepreneurs I (1 credit PAR, Grade 10-12)

Prerequisite:  Introduction to Business and Management

This course is designed to offer practical training and experience to students in the field of entrepreneurship and management. Students will gain an appreciation for business and free enterprise, complete a business plan, and have an understanding of the components for a successful business. Through team activities, computer simulations, hands-on experiences (i.e. Market Day, Dare to Dream, etc.), and competitions, students are challenged to start their own business, enhance their business skills for future career opportunities, and continue into higher education. This class will be conducted in partnership with area businesses and Youth Entrepreneurs, which is affiliated with the Network for Teaching Entrepreneurship. Participation in DECA is highly suggested. The marketing objectives align co-curricular with the DECA competition and will be used as projects in the classroom on occasion.