Culinary Arts and Hospitality I

Culinary Arts and Hospitality I prepares students for occupations and higher education programs of study related to the entire spectrum of careers in the hospitality industry. This course builds a foundation that prepares students to enter the Advanced Culinary Arts or Advanced Hospitality courses. Major topics include: introduction to the hospitality industry; food safety and personal hygiene; sanitation and safety; regulations, procedures, and emergencies; basic culinary skills; culinary math; and food preparation techniques and applications. Instruction and laboratory experiences will allow students to apply principles of purchasing, storage, preparation, and service of food and food products; apply basic principles of sanitation and safety in order to maintain safe and healthy food service and hospitality environments; use and maintain related tools and equipment; and apply management principles in food service or hospitality operations. Intensive laboratory experiences with commercial applications are a required component of this course of study. Student laboratory experiences may be either school-based or "on- the-job" or a combination of the two. Work-based experiences in the food industry are strongly encouraged. A standards-based plan guides the students’ laboratory experiences. Students are monitored in their laboratory experiences by the Culinary Arts and Hospitality teacher. Articulation with postsecondary programs is encouraged. 

  • DOE Code: 5440
  • Recommended Grade Level: Grade 9-12
  • Recommended Prerequisites: None
  • Credits: 2 credits per semester, 2 semester maximum, maximum of 6 credits Counts as a Directed Elective or Elective for the General, Core 40, Core 40 with Academic Honors and Core 40 with Technical Honors diplomas
  • This course is aligned with the following Post-Secondary courses for Dual Credit: Vincennes University-REST 120 Food Service Sanitation, qualifying test scores required for dual credit, 3 cr; CULN 110 Quantity Food Production, 5 cr; REST 100 Introduction to Hospitality Management, 3 cr
  • SERVE SAFE CERTIFICATION
  • Additional cost: approximately $40 

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