HOSPITALITY and TOURISM
Hospitality and Tourism (PRINHOSP) Credit: 0.5 710742
Grade Placement: 9-12
Prerequisite: None
Site: CFC, CHS, LVHS
The hospitality and tourism industry maintains the largest national employment base in the private sector. It encompasses lodging; travel and tourism; recreation, entertainment attractions, hotels and resorts; and restaurants and food beverage service. Students will gain knowledge and skills that meet industry standards to function effectively in various positions within the multi-faceted industry.
Grade Placement: 9-12
Prerequisite: None
Site: CFC, CHS, LVHS
The hospitality and tourism industry maintains the largest national employment base in the private sector. It encompasses lodging; travel and tourism; recreation, entertainment attractions, hotels and resorts; and restaurants and food beverage service. Students will gain knowledge and skills that meet industry standards to function effectively in various positions within the multi-faceted industry.
Restaurant Management (RESTMGT) Credit: 0.5 701142 TDC 722131
Grade Placement: 10-12
Prerequisite: None
Site: CHS, LVHS
Technical Dual Credit (11-12 only)
This course will emphasize the principles of planning, organizing, staffing, directing, and controlling the management of a variety of food service operations. Students have the opportunity to join an award winning student leadership organization, Family, Career and Community Leaders of America (FCCLA) and participate in projects and competition.
Grade Placement: 10-12
Prerequisite: None
Site: CHS, LVHS
Technical Dual Credit (11-12 only)
This course will emphasize the principles of planning, organizing, staffing, directing, and controlling the management of a variety of food service operations. Students have the opportunity to join an award winning student leadership organization, Family, Career and Community Leaders of America (FCCLA) and participate in projects and competition.
Culinary Arts (CULARTS) Credit: 2.0 724032 TDC 724031
Grade Placement: 10-12
Prerequisite: None
Site: CHS
Technical Dual Credit (11-12 only)
Do you want to be a chef? Culinary Arts is a lab-based course in a commercial kitchen where you will learn the basic skills needed to become a culinary chef or pastry chef. Major emphasis is placed on safety and sanitation, catering skills, cake decorating, dining et iquette, and meal preparation. Students have the opportunity to compete in culinary contest while wearing chef coats and chef hats.
Grade Placement: 10-12
Prerequisite: None
Site: CHS
Technical Dual Credit (11-12 only)
Do you want to be a chef? Culinary Arts is a lab-based course in a commercial kitchen where you will learn the basic skills needed to become a culinary chef or pastry chef. Major emphasis is placed on safety and sanitation, catering skills, cake decorating, dining et iquette, and meal preparation. Students have the opportunity to compete in culinary contest while wearing chef coats and chef hats.
Practicum in Culinary Arts (PRACCUL) Credit: 2.0 724132 TDC 724131
Grade Placement: 11-12
Prerequisite: Culinary Arts I
Site: CHS
Technical Dual Credit
This course is a continuation of Culinary Arts. Students will have the opportunity to explore careers in the culinary industry as well as having an internship with a chef in a San Angelo restaurant. Students will participate in catering to the public, community service opportunities and have the opportunity to gain industry certifications. Students will provide their own transportation for internships.
Grade Placement: 11-12
Prerequisite: Culinary Arts I
Site: CHS
Technical Dual Credit
This course is a continuation of Culinary Arts. Students will have the opportunity to explore careers in the culinary industry as well as having an internship with a chef in a San Angelo restaurant. Students will participate in catering to the public, community service opportunities and have the opportunity to gain industry certifications. Students will provide their own transportation for internships.
