H u n t s v i l l e I S D

Career Cluster:Hospitality & Tourism

Culinary

Arts

High School Endorsement:Business & Industry

Career & TechnicalEducation

The Huntsville Independent School District and the Career and Technical Education Department does not discriminate on the basis of race, religion, color, national origin, sex or disability in providing education or providing access to benefits of education services, activities, and programs, including vocational programs, in accordance with Title VI of the Civil Rights Act of 1964, as amended;Title IX of the Educational Amendments of 1972; Section 504 of the Rehabilitation Act of 1973, as amended; and Title II of the Americans with Disabilities Act. Assistant Superintendent at (936) 435-6300, has been designated to coordinate compliance with these legal requirements. Version: 2018-07-16

Academic and Workforce dual college credit opportunities are available through the Advanced Technical Credit Program and Lone Star College. Internships, career preparation, and unpaid work-based training opportunities are also available.

Source: Occupational Employment Solutions 2016

FCCLA, also known as Family, Career and Community leaders of America, promotes personal growth and leadership development through Family and Consumer Science Education. Focusing on the multiple roles of family member, wage earner and community leader, members develop skills for life through: character development, creative and critical thinking, interpersonal communication, practical knowledge, and career preparation.

C o h e r e n t S e q u e n c e o f C o u r s e s &

C o u r s e D e s c r i p t i o n s

Advanced Culinary Arts (grades 11-12) 2 credits Advanced Culinary Arts will extend content and enhance skills introduced in Culinary Arts by in-depth instruction of industry-driven standards in order to prepare students for success in higher education, certifications, and/or immediate employment.

Culinary Arts (grades 10-12) 2 credit Culinary Arts begins with the fundamentals and principles of the art of cooking and the science of baking including knife skills. Includes front and back of the house skills and techniques. Focus on safety, sanitation and teamwork.

Introduction to Culinary Arts (grades 10-12) 1 credits Introduction to Culinary Arts will emphasize the principles of planning, organizing, staffing, directing, and controlling the management of a variety of food service operations. The course will provide insight into the operation of a well-run restaurant. Introduction to Culinary Arts will provide insight into food production skills, various levels of industry management, and hospitality skills. This is an entry level course for students interested in pursuing a career in the food service industry. This course is offered as a classroom and laboratory-based course.

Principles of Hospitality and Tourism (grades 9-10) 1 credit Student will use knowledge and skills that meet industry standards in the hospitality and tourism industry which encompasses lodging; travel and tourism; recreation, amusements, attractions, and resorts; and restaurants and food and beverage service. The hospitality and tourism industry maintains the largest national employment base in the private sector. Students are encouraged to participate in extended learning experiences such as career and technical student organizations and other leadership or extracurricular organizations.

Recommended Science & Math Courses

Food Science (grades 11-12) 1 Science credit Financial Mathematics (grades 11-12) 1 Math credit

First YearPrinciples of Hospitality and Tourism

Second YearIntroduction to Culinary Arts

Third YearCulinary Arts

Fourth YearAdvanced Culinary Arts

Post Secondary OptionsWork

Military2-year Technical School (Culinary Specialist Certificate, AAS in Culinary Arts)

4-year College or University (BS or BA in Family & Consumer Sciences; BA in Food Services Management)