Culinary Arts and Hospitality I & II
High School Credits
3 credits per semester (2 semester course, 2 semesters required)
Counts as a directed elective for General, Core 40, Core 40 with Academic Honors, and Core 40 with Technical Honors diplomas.
11 & 12
Culinary Arts & Hospitality I prepares students for occupations and higher education programs of study related to the entire spectrum of careers in the hospitality industry. Major topics include: introduction to the hospitality industry; food safety; regulations, procedures, and emergencies; basic culinary skills; culinary math; and food preparation techniques and applications; principles of purchasing, storage, preparation and service of food and food products; how to use and maintain related tools and equipment; apply management principles or hospitality operations and intensive laboratory experiences with commercial applications.
Nutrition & Wellness, Introduction to Culinary Arts & Hospitality
Dual Credit Institution:
Dual Credit Opportunities:
CRT 100 - Intro to Professional Issues, Trends and Ethics - 1 Credit
CRT 103 - Sanitation and Safety - 2 Credits