Hospitality, Tourism and Recreation Sector Information
Sector description: The Food Science and Nutrition and Hospitality Pathways are designed to prepare students for entry level positions as cook, restaurant server and food service assistant or related fields. Students study skills as short order cooking and dining room service, preparing food including safety, sanitation, time and equipment management, safe practices, principles of cooking, various cooking recipes, professionalism, food safety, sanitation, buffet presentation, plate presentation and menu planning, roper hygiene and acceptable attire, proper cleaning procedures and methods of cooking, portion control in recipes, preparation of soups, salads, sandwiches, entrees, baked goods and beverages, techniques used in the hospitality industry, functions of the commercial kitchen and principles of nutrition according to the USDA Food Pyramid, all necessary for entry level positions in culinary and restaurant careers fields.
Entry Level (w/H.S. diploma)
Technical Level (w/AA or AS or certificate)
Professional Level (w/BA or BS degree)
Food services assistant
CTE Instructor - Culinary Arts
Director of culinary services
Food service director
College Adjunct Culinary Instructor
Links to more information:
Click here for more information.
Click here for the CTE course manual.