CULINARY ARTS AND HOSPITALITY I FH10

Credit:               1 unit Grades 10, 11
Prerequisite:       None

Note: For Safety and equipment purposes, enrollment is not to exceed 20.

 

This course is designed to introduce students to the hospitality and food service industry by learning about components of professional practice and building basic knowledge and skills in food preparation, garde manger, baking, and food service operations. The introduction includes students learning food safety, breakfast cookery, salads and sandwiches, quick breads and cookies, and dining room service. Art, English language arts, mathematics, science, and social studies are reinforced.