9010 Principles of Hospitality and Tourism (PRINHOSP)(13022200) 1 Credit The hospitality and tourism industry encompasses lodging; travel and tourism; recreation, amusements, attractions, and resorts; and
restaurants and food beverage service. The hospitality and tourism industry maintains the largest national employment base in the private sector. Students use knowledge and skills that meet industry standards to function effectively in various positions within this multifaceted industry. Grade: 9-12
9013 Culinary Arts I (CULARTS)(13022600) 2 Credits
This course provides occupationally specific training designed to develop knowledge and skills for employment in the area of food production, management, and services. Instruction includes the art of food preparation, management and production skills, food presentation and service techniques as they apply to the foodservice industry. Instruction is delivered by hands-on experience and instruction in restaurant operations as well as
catering opportunities. Students will obtain ServeSafe® food safety professional certification.
Prerequisite: Princ. of Hospitality & Tourism; Intro to Culinary
Practicum in Culinary Arts
TSDS PEIMS Code:13022700 (First Time Taken)(PRACCUL1)
13022710 (Second Time Taken)(PRACCUL2) Credit: 2 Practicum in Culinary Arts is a unique practicum that provides occupationally specific opportunities for students to participate in a learning experience that combines classroom instruction with actual business and industry career experiences. Practicum in Culinary Arts integrates academic and career and technical education; provides more interdisciplinary instruction; and supports strong partnerships among schools, businesses, and community institutions with the goal of preparing students with a variety of skills in a fast- changing culinary arts workplace.
Grade Placement: 11–12 Prerequisite: Advanced Culinary Arts