(1 Block, 1 Semester)
Prerequisite: None
Suggested Grade Levels: 9th, 10th, 11th, 12th

Students enrolled in Introduction to Hospitality, Tourism, and Recreation focus on developing professional skills to prepare for employment in this global industry, rich in diverse career opportunities. The program examines the evolution of the hospitality industry and recreation and leisure industries, including travel and tourism, lodging, food and beverage, and conference and event planning.

(1 Block, Year Long)
Prerequisite: None
Suggested Grade Levels: 10th, 11th

Culinary Arts I provides students with a foundational understanding of the food service industry and opportunities to build technical skills in food preparation and service. Students examine basic rules of kitchen safety and sanitation, of purchasing and receiving, and of fundamental nutrition. The curriculum incorporates math and science in culinary applications.

(1 Block, Year Long)
Prerequisite: Culinary Arts I
Suggested Grade Levels: 11th, 12th

Culinary Arts II students continue to acquire a comprehensive knowledge of the food service industry while refining their technical skills. Students apply kitchen safety and sanitation, nutritional principles, and advanced food-preparation techniques. Students complete work-based learning in venues such as the a la cart kitchen, the dining room, and catered functions.