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