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