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Food Service and Hospitality Pathway

student in chef attire
all students in pathway
students in chef attire
student by cake

Food, Service, and Hospitality is an integrated pathway of courses over a four year period designed to prepare high school students for employment and advancement in the Food, Hospitality, and Tourism industry. In this four year pathway we practice food safety and sanitation, knife skills, measurement and standardized recipes, equipment identification, cooking techniques, baking and pastry skills including muffins, cookies, cakes, yeast breads, pies and other pastries, nutrition, menu planning and marketing, communication and professionalism, costing, purchasing, inventory control, preparation of Salads, soups, sauces, meat, poultry, seafood, as well as catering, front of the house service, quantity food preparation and service styles.

  EXPLORE INTRO INTERMEDIATE ADVANCED
NHHS Foods

(ROP) Baking

and Pastry (G)*

(ROP) Culinary

Arts (F)

Advanced

Culinary 

Arts (G)

*Articulated with a Community College                     UC A-G approved course                                                                                          F: Fine Arts  G: Elective

Career and Technical student organization (ctso)

FAMILY, CAREER, AND COMMUNITY LEADERS OF AMERICA (FCCLA):
FCCLA's mission,"To promote personal growth and leadership development through Family and Consumer Sciences education. Focusing on the multiple roles of family member, wage earner and community leader, members develop skills for life through: character development, creative and critical thinking, interpersonal communication, practical knowledge, and career preparation."

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students posing with teacher
student food prepping
students food prepping