Culinary Pathway

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.