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Food Service & Hospitality

Overview of Culinary Arts Pathway

Culinary I

  • Available for students in grades 10-12
  • Introduction to the Foodservice and Hospitality Pathway
  • Aligned with the NRAEF Foundations of Resturant Mangement and Culinary Arts Curriculum
  • Aligned with Hospitality Anchor standards
  • Counts toward CTE requirements for high school graduation and is the concentrator course for the Food Service & Hospitality Pathway

Culinary II

  • Available for students in grades 10-12 who have taken and passed Culinary I
  • Continuation of the Foodservice and Hospitality Pathway with a natural evolution into Food Science, Dietetics and Nutrition Pathway
  • Food production class
  • Students participate in smaller groups with an intensified focus on Anchor standards regarding communication, collaboration, problem-solving, and ethical behaviors
  • Counts toward CTE requirements for high school graduation and is the completer course for the Food Service & Hospitality Pathway

Contact

Dana Frank
Culinary Arts Teacher
 
dfrank@ttusd.org
(530) 582-2600 Ext 37120