Fundamentals of Culinary Arts & Hospitality provides an overview of the restaurant and hospitality industry and the importance of food safety and sanitation. Students have the opportunity to prepare a variety of foods and learn the equipment and techniques for a successful operation. Students are introduced to the commercial kitchen, including how to use commercial food equipment in a safe and sanitary manner as well as proper pre-preparation techniques including mise en place. The course acquaints the student with the scope and complexity of the hospitality industry and the importance of good management skills. Advanced Food Production & Hospitality Management further expands upon the culinary essentials and hospitality management skills learned through lab experiences. This course incorporates customer relations, cost controls, marketing, purchasing, inventory, and communications. All skills are practiced through classroom-managed food service operations. Professional skills needed to effectively manage an organization and engage in customer service are integrated. The Culinary & Hospitality Professional offers students the opportunity to refine employability skills such as leadership, accountability, teamwork, and responsibility. Students learn the role of accurate menu creation and design along with the critical thinking and problem solving skills to address real-life case studies while continuing to hone their culinary and management skills. Global cuisines and sustainability in the hospitality industry are incorporated. Diverse management styles are applied. End-of-Program Assessment(s): Certification/credentialing exam (specify): ProStart® National Certificate of Achievement (COA) Licensing exam (specify): Nationally recognized exam (specify): ServSafe Management Certification Other (specify): Course title: Fundamentals of Culinary Arts & Hospitality Course description (include prerequisites): Fundamentals of Culinary Arts & Hospitality provides an overview of the restaurant and hospitality industry and the importance of food safety and sanitation. Students have the opportunity to prepare a variety of foods and learn the equipment and techniques for a successful operation. Students are introduced to the commercial kitchen, including how to use commercial food equipment in a safe and sanitary manner as well as proper pre-preparation techniques including mise en place. The course acquaints the student with the scope and complexity of the hospitality industry and the importance of good management skills. Course knowledge and skills (what students will know and be able to do): By the end of this course, students will:
Advanced Food Production & Hospitality Management Course description (include prerequisites): The Advanced Food Production & Hospitality Management course further expands upon the culinary essentials and hospitality management skills learned through lab experiences. This course incorporates customer relations, cost controls, marketing, purchasing, inventory, and communications. All skills are practiced through a classroom-managed food service operation. Professional skills needed to effectively manage an organization and engage in customer service are integrated. Prerequisite: Fundamentals of Culinary Arts & Hospitality Course knowledge and skills (what students will know and be able to do): By the end of this course, students will: Develop a proposal for a new restaurant/institution that is: based on market research; an analysis of the type of cuisine to be served and/or desired services; create a menu and information that communicates the restaurant/institution’s brand; and determine the location of the restaurant/institution, type of interior, basic layout that conveys flow, promotional strategies, and profitability projections that would support that restaurant/institution. Conduct customer service surveys and questionnaires to evaluate menu and alter them as necessary to: increase the nutritional value, be more responsive to a variety of customer dietary needs, and maximize the nutritional value while maintaining or increasing profits. Calculate food costing to determine profit and loss so that adjustments in ingredients, portion size, recipe yield, and pricing can be adjusted to result in the highest profit margin. Define a process for procuring products and services to ensure that goods are purchased at the best price, delivered in a timely manner, stored correctly, and inventoried properly to be used efficiently so that waste is minimized. Purchase, prepare, and store a variety of foods to demonstrate knowledge of safe and efficiently serving food at optional quality and flavor. 6. Demonstrate professional written and verbal communication techniques so that messages are accurately portrayed and professionalism is conveyed. End-of-Course Assessment(s): Teacher designed assessment LEA designed assessment Certification/credentialing exam (specify): Licensing exam (specify): Nationally recognized exam (specify): ProStart 1 Exam