Food Service & Hospitality

Course Description: This introductory course is designed to teach students basic concepts in food preparation, food safety, nutrition, workplace skills, and related culinary concepts. Students will practice hands-on skills, follow written and verbal directions, and maintain a safe, sanitary work environment while they plan, prepare, cook, and enjoy a variety of dishes while working as a team with their classmates. This course is designed to teach students career and technical skills that they can use and build upon for years to come in their personal lives, the community and the workplace.

This course fulfills SDUHSD Practical Arts credit and an Area G elective credit in the CSU & UC systems.

Course Description: This is an advanced course that furthers the hands-on cooking experience beyond Culinary Arts 1. In this course we use higher level cooking techniques while exploring the history, culture, recipes, and cooking methods of many different countries around the world. This class also explores various aspects of hospitality service and careers in the Culinary field.

This course fulfills SDUHSD Practical Arts credit.