Hospitality, Culinary Arts & Tourism

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  • Hospitality and Tourism is one of the fastest growing career fields in America due to more and more cities taking advantage of the opportunities for attracting tourist dollars. Real estate developers, corporations, and urban planners are all working to seek available monies from tourism. These efforts create jobs for thousands of people. Business professionals working away from home account for the majority of rented lodging rooms at many hotels across the country. Hotels and services that cater to travelers needs are a thriving industry accounting for many of today’s jobs. The Hospitality and Tourism focus area provides training in the related fields, with specific focus on job related preparation for employment. Students learn the basics of the tourism industry and the culinary industry and are provided the opportunity to practice these skills in a pre-employment laboratory situation. Possible career pathway models in Hospitality & Tourism include: Executive Chef, Sous Chef, Reservation Agent, Flight Attendant, Convention Services, Travel Agent, Concierge, Server, Cook/Short Order Cook, Tour Guide, Hotel Manager, Food Service Worker, Maître ‘D, Baker, and Food/Beverage manager.

     

    CULINARY ARTS -is a laboratory-based course that begins with the fundamentals and principles of the art of food preparation and includes management and production skills and techniques. Students can pursue a national sanitation certification and other appropriate industry certifications. The knowledge and skills required for careers in the restaurant, food and beverage industry are practiced as food is prepared for campus based restaurant. Culinary Arts requires a lab fee of $50.00 to cover materials, supplies, and uniform maintenance. Financial assistance or payment plans are available for those who qualify and must be applied for by parents or guardians.

     

    PRACTICUM IN CULINARY ARTS I -is a laboratory-based course that is designed to be a continuation of the Culinary Arts program. Students continue to refine their knowledge and skills required for careers in the restaurant, food and beverage industry. Students can pursue a national sanitation certification and other appropriate industry certifications. Laboratory activities involve food production for a campus based restaurant. Culinary Arts requires a lab fee of $50.00 to cover materials, supplies, and uniform maintenance. Financial assistance or payment plans are available for those who qualify and must be applied for by parents or guardians.

     

    PRACTICUM IN CULINARY ARTS II -is a laboratory-based course that is designed to be a continuation of the Culinary Arts program. Students continue to refine their knowledge and skills required for careers in the restaurant, food and beverage industry. Culinary Arts requires a lab fee of $50.00 to cover materials, supplies and uniform maintenance. Financial assistance or payment plans are available for those who qualify and must be applied for by parents or guardians.

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