Courses Offered
FH10 Culinary Arts & Hospitality I -This course is designed to introduce students to the hospitality and food service industry by learning about components of professional practice and building basic knowledge and skills in food preparation, garde manger, baking, and food service operations. The introduction includes students learning food safety, breakfast cookery, salads and sandwiches, quick breads and cookies, and dining room service. This course is eligible for honors weight.
FH11 Culinary Arts & Hospitality II Applications -This course is designed for students to demonstrate their knowledge and skills in basic food preparation, garde manger, baking and food service operations by planning and executing the program’s school-based enterprise. The experience includes students preparing and selling breakfast items, salads and sandwiches, and quick breads and cookies while applying safety, sanitation, and guest service skills. This course is eligible for honors weight.
Prerequisite: FH10 Culinary Arts and Hospitality I
FH13 Culinary Arts & Hospitality III -The course is designed for students to further develop their knowledge and skills through learning about advanced food preparation, garde manger, baking and pastry, and food service operations. The experience includes students learning cooking techniques, food preservation, yeast breads and pastries preparation, human relations management, menu planning, and food service purchasing and receiving. This course is eligible for honors weight.
Prerequisite: FH11 Culinary Arts and Hospitality II Applications
FH14 Culinary Arts & Hospitality IV Applications -This course is designed for students to demonstrate their knowledge and skills in advanced food preparation, garde manger, baking and pastry, and food service operations by planning and executing the program’s school-based enterprise. The experience includes students preparing and selling a variety of meat, poultry, and seafood entrées served with accompaniments and sauces and yeast breads, desserts, and pastries, while applying human relations management, menu planning, and food service purchasing and receiving. This course is eligible for honors weight.
Prerequisite: FH13 Culinary Arts and Hospitality III