BUSINESS & INDUSTRY
WHY STUDY HOSPITALITY / CULINARY ARTS?
Learn to appreciate cooking as an art form: Preparing food isn't just about sustenance or about helping people enjoy what they eat (although those are certainly two reasons to prepare food for people), it's also about sharing art with people. The way you plate your dishes is an art form in itself, something that your customers can take pleasure in looking at. Then there's the way that you combine aromas and tastes to create different feelings, in the same way that paintings use colors and form to incite different emotions. By studying culinary arts, you'll learn
how to appreciate food as an art form. This, in turn, will result in you putting more care into the food you create, and potentially allow for more fulfillment from watching customers enjoy your food.
Learn to appreciate different cultures: Food is closely intertwined with culture. Think about all the different foods that are available from all over the world and how people often pass down family recipes from one person to another. By studying culinary arts, you'll learn how different cultures prepared different types of foods. This will give you a much greater appreciation for different cultures, which in turn helps to build empathy for people in general. You can share your knowledge of different cultures with your customers by implementing various
ingredients or cooking techniques used by different cultures in your dishes, thereby helping to spread an appreciation for different styles of cooking. This is an incredibly effective way to get people to open up to new things, especially if they haven't been exposed to different cultures.
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
Introduction to Culinary Arts TSDS PEIMS Code: 13022550(INCULART) Credit: 1
Introduction to Culinary Arts will emphasize the principles of planning, organizing, staffing, directing, and controlling the management of a variety of food service operations. The course will provide insight into the operation of a well-run restaurant. Introduction to Culinary Arts will provide insight into food production skills, various levels of industry management, and hospitality skills. This is an entry level course for students interested in the food service industry. Grade: 9–10 Prerequisite: None. Prerequisite: Principles of Hospitality and Tourism (Recommended)
9015 Advanced Culinary Arts (PRACCUL)(13022700) 2 Credits This course is a continuation of Culinary Arts I. Students continue to develop their knowledge and skills for employment in the area of food production, management, and services.
Prerequisite: Culinary Arts I
NOTE: Culinary Arts 1 and Advanced Culinary Arts may have a dual credit option.
Chef - www.bls.gov/ooh/food-preparation-and-serving/chefs-and-head-cooks.htm
Food Service Manger - www.bls.gov/ooh/management/food-service-managers.htm
Lodging Manager - ww.bls.gov/ooh/management/lodging-managers.htm
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