HOSPITALITY
CULINARY ARTS
Culinary Arts Career Information
Hospitality Career Management
Principles
Concentrator A
Concentrator B
Capstone
Principles
Concentrator A
Concentrator B
Capstone
Principles of Culinary & Hospitality (7173)
Nutrition (7171)
Culinary Arts (7169)
Culinary Capstone (7233)
Principles of Culinary & Hospitality (7173)
Nutrition (7171)
Hospitality Management (7172)
Hospitality Management Capstone (7237)
Pastry Capstone (7235)
Principles of Hospitality
Principles of Culinary and Hospitality is designed to develop an understanding of the hospitality industry and career opportunities, as well as responsibilities in the food service and lodging industry. The course introduces procedures for decision making which affect operation management, products, labor, and revenue. Additionally, students will learn the fundamentals of food preparation, basic principles of sanitation, service procedures, and safety practices in the food service industry including proper operation techniques for equipment.
Principles of Culinary & Hospitality Principles of Hospitality is designed to develop an understanding of the hospitality industry and career opportunities, and responsibilities in the food service and lodging industry. It introduces procedures for decision making which affects operation management, products, labor, and revenue. Additionally, students will learn the fundamentals of food preparation, basic principles of sanitation, service procedures, and safety practices in the food service industry including proper operation techniques for equipment. Nutrition Nutrition students will learn the characteristics, functions, and food sources of the major nutrient groups and how to maximize nutrient retention in food preparation and storage. Students will be made aware of nutrient needs throughout the life cycle and to apply those principles to menu planning and food preparation. Culinary Arts Culinary Arts is designed to teach the necessary skills for proper recruiting, staffing, training, and management of employees at various levels. The course will help prepare the student for the transition from employee to supervisor. It will help the student evaluate styles of leadership, and develop skills in human relations and personnel management. This course will also present fundamentals of baking science, terminology, ingredients, weights and measures, and proper use and care of equipment. Students will produce yeast goods, pies, cakes, cookies, and quick breads. Culinary Capstone This course covers the techniques and skills needed in breakfast cookery as well as insight into the pantry department. Students will receive instruction in salad preparation, salad dressing, hot and cold sandwich preparation, garnishes, and appetizers. This course emphasizes the importance of meats, poultry, fish, and seafood in today's market. The course will cover grading and inspection, basic cuts, proper purchasing, receiving, storage, aging, preparation, and merchandising of meat, poultry, fish, and seafood. Content also provides students with practical knowledge and skills of restaurant operations. Knowledge and appreciation of the relationship between “front” and “back” of the house is emphasized through operation of an actual food service environment. Quality of service is emphasized through management of the guest experience.
Nutrition
Nutrition students will learn the characteristics, functions, and food sources of the major nutrient groups and how to maximize nutrient retention in food preparation and storage. Students will be made aware of nutrient needs throughout the life cycle and to apply those principles to menu planning and food preparation. This course will engage students in hands-on learning of nutritional concepts such as preparing nutrient dense meals or examining nutritional needs of student athletes.
Hospitality Management
Hospitality Management prepares students for employment in the hospitality industry. It provides the foundations for study in higher education that lead to a full spectrum of hospitality careers. This is a broad-based course that introduces students to all segments of hospitality, what it includes, and career opportunities that are available. It provides a survey of management functions, highlighting basic theories and facts, and exposes students to current trends and current events within the industry. Three major goals of this course are for students to be able to identify current trends in hotel and restaurant management, distinguish the difference between hospitality and tourism, and state differences in front of the house versus back of the house.
Pastry Capstone
This course may be available for the 2022-2023 school year.
This Pathway is Offered to Students Who Attend:
This Pathway is Offered to Students Who Attend:
38 | MCCSC
| 39 High School Pathway Guide
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