Culinary & Hospitality (CTE)

Culinary and Hospitality Teachers

Name	Phone Ext.	Room
LaTisha Dismuke-Belmont	263110	C110
Janet Fowler	263120	C120

Pathway Description

The culinary and hospitality management pathway introduces students to the exciting world of restaurants, catering, and entertaining. Students learn a variety of skills to apply to a career in the culinary and/or hospitality fields.

Students are required to participate in all labs, which require proper clothing, hygiene, and personal care. Students must purchase/wear a chef’s hat for all labs as well as a chef’s coat (provided), apron (provided), closed-toed shoes, and long pants.

Pathway Courses

Fundamentals of Culinary Arts & Hospitality Management

This course provides an overview of the restaurant and hospitality industry and the importance of safety and sanitation. Students have the opportunity to prepare a variety of foods and learn the equipment and techniques for a successful operation. While students will be using the family and consumer sciences kitchen lab, they may be introduced to the commercial kitchen, including how to use commercial food equipment in a safe and sanitary manner as well as proper pre-preparation techniques including mise en place. The course acquaints the students with the scope and complexity of the hospitality industry and the importance of good management skills. This is the first course in the pathway.

Advanced Food Production & Hospitality Management

This course further expands upon the culinary essentials and hospitality management skills learned through lab experiences. The course incorporates customer relations, cost control, marking, purchasing, inventory, and communication. All skills are practiced in the commercial kitchen through the classroom-managed food service operation. Professional skills needed to effectively manage an organization and engage in customer service are integrated. Students must pass Fundamentals of Culinary Arts & Hospitality; preferably with an 80.

The Culinary & Hospitality Professional

This course offers students the opportunity to refine employability skills such as leadership, accountability, teamwork, and responsibility. Students learn the role of accurate menu creation and design along with critical thinking and problem-solving skills to address real-life case studies while continuing to hone their culinary management skills. Students run the Cape Cafe’ (a student-run restaurant). Global cuisines and sustainability in the hospitality industry are incorporated. Diverse management styles are applied. Students must pass Fundamentals of Culinary Arts & Hospitality and Advanced Food Production & Hospitality Management; preferably with an 80. Students have the opportunity to earn the ServSafe Food Manager Certificate and Certificate of Achievement.