Course Code: 194610, 194620
Grade Level: 11-12
Prerequisite: Culinary Arts I & II
Length of Course: Two trimesters/semester
CTE Pathway: Hospitality Tourism & Recreation/Capstone
College Entrance: Meets one year of UC/CSU (g) Elective requirement
Students will develop culinary skills through nutritional analysis and recipe costing and development. They will learn the correct use of food service equipment and food and kitchen safety; with an emphasis on local, organic and seasonal products. In addition, students will learn about small business management through the operation of a food production and catering business, including production, finance, marketing, and customer service. This course is designed to present theory, delivery systems, and procedures of management, implementation, and evaluation as applicable to a variety of hospitality sectors which include: lodging, restaurants, food and beverage, tourism and recreation, and other operational areas of the hospitality industry.