Hospitality Management

Overview

Students successfully completing the following Hospitality Management courses may qualify for college credit through Articulation Agreements with over 50 colleges and universities.

Courses

Introduction to Culinary Arts

Intro to culinary arts focuses on the procedures, production, and execution of professional food service and restaurant management. This course examines the production of food including sanitation, health codes, proper food handling and storage as well as, employee management, menu planning, food production, and customer service. This class requires individual and group participation learning hands on cooking techniques and cleaning required for food production. This course is designed to introduce students to careers in the food service industry with of focus on developing employable skills including an ability to follow directions, performing self-directed tasks, teamwork, initiative.

Website - External Linkhttp://www.chefmalfroids.net/

EXPLORATORY FOODS (5294)

1 SEMESTER – 1/2 CREDIT (GRADES 9-12) OFFERED AT HIGH SCHOOL

DESCRIPTION: This is a course which explores the art of cooking and its techniques. The class involves a detailed study of foods, food safety and management of time with an emphasis on special cooking techniques. Job opportunities in the food industry will be explored. Completion of this course satisfies ½ credit for the Applied Arts requirement. This course is equivalent to Hospitality I.

HOSPITALITY MANAGEMENT I (5264)

1 SEMESTER - 2 HOURS/1 CREDIT (GRADES 10-12)

IF OFFERED AT MIDDLE SCHOOL SOUTH. SHUTTLE BUSSES PROVIDE ALL TRANSPORTATION. DESCRIPTION: This course has a hands-on approach where students will acquire skills ranging from customer service to food production and safety to successful operation of our full service student-run restaurant. The Shoreliner Restaurant is open to the public for lunch as well as monthly buffets and other special catering events. Academic concentration will emphasize introduction to the foodservice industry, sanitation (Serv-Safe), workplace safety and kitchen essentials 1 and 2 which include professionalism and equipment identification as well as usage techniques. COMPLETION OF THIS COURSE SATISFIES THE APPLIED ARTS REQUIREMENT.

HOSPITALITY MANAGEMENT II (5272)

1 SEMESTER 2 HOURS /1 CREDIT (GRADES 11-12)

IF OFFERED AT MIDDLE SCHOOL SOUTH. SHUTTLE BUSSES PROVIDE ALL TRANSPORTATION. DESCRIPTION: This course has a hands-on approach where students will continue acquiring skills ranging from customer service to food production and safety to successful operation of our full-service student-run restaurant. The Shoreliner Restaurant is open to the public for lunch as well as monthly buffets and other special catering events. Academic concentration will emphasize sanitation practices, production of stocks, sauces and soups, workplace communication, management essentials, fruits and vegetables, guest services, potatoes and grains and how to build a successful career in the industry. Prerequisite: Students must successfully pass Hospitality Management I to enroll in Hospitality Management II.

HOSPITALITY MANAGEMENT III (5284)

1 SEMESTER 2 HOURS /1 CREDIT (GRADES 11-12)

IF OFFERED AT MIDDLE SCHOOL SOUTH. SHUTTLE BUSSES PROVIDE ALL TRANSPORTATION. DESCRIPTION: Building upon skills and knowledge acquired in Hospitality Management I & II, students will learn recipe development, menu writing, cost control and staff scheduling. In addition, students are expected to take on leadership roles and serve as managers and Sous Chefs in the student-run restaurant. Academic concentration will emphasize breakfast food and sandwiches, nutrition, cost control, salads and garnishing, and purchasing and inventory. Prerequisite: Students must successfully pass Hospitality Management II to enroll in Hospitality Management III.

HOSPITALITY MANAGEMENT IV (5286)

1 SEMESTER 2 HOURS /1 CREDIT (GRADES 11-12)

IF OFFERED AT MIDDLE SCHOOL SOUTH. SHUTTLE BUSSES PROVIDE ALL TRANSPORTATION. DESCRIPTION: Building upon skills and knowledge acquired in Hospitality Management I, students will continue to learn recipe development, menu writing, cost control and staff scheduling. In addition, students are expected to take on leadership roles and serve as managers and Sous Chefs in the student-run restaurant. Academic concentration will emphasize meat, poultry and seafood, restaurant marketing, dessert and baked goods, sustainability in the restaurant and foodservice industry and global cuisine including American, European, Mediterranean, Middle Eastern, and Asian. Prerequisite: Students must successfully pass Hospitality Management III to enroll in Hospitality Management IV.

HOSPITALITY V (HOSPITALITY II, HOSPITALITY III OR HOSPITALITY IV (5254)

1 SEMESTER 2 HOURS /1 CREDIT (GRADES 11-12)

IF OFFERED AT MIDDLE SCHOOL SOUTH. SHUTTLE BUSSES PROVIDE ALL TRANSPORTATION. DESCRIPTION: This course has a hands-on approach where students will continue acquiring skills ranging from customer service to food production and safety to produce food for the public. Building upon skills and knowledge acquired in Hospitality Management I, students will continue to learn course work related to Hospitality II, Hospitality III, or Hospitality IV. In addition, students will explore a variety of baked goods and desserts. The common concepts found in pastry and baking classes: Basic techniques, sanitation, breads, pies, cheesecakes, chocolates, and cakes (Fondant, mixing and production, design and decorating). PREREQUISITES: Students must successfully pass Hospitality I.

 

For more information

External LinkVisit the hospitality website