• INTRODUCTION TO CULINARY ARTS Academic Standards Course Code: 5722

     

     

    BEGIN TO LEARN ABOUT THE ART OF COOKING! Introduction to Culinary Arts provides students with an overview of interest, aptitude, and technical skills needed to advance to Level One Culinary Arts and/or the food service industry. The following areas are explored: culinary basics, culinary mathematics, dining room operations, food production techniques, menus, nutrition, professionalism, recipes, safety and sanitation, and sustainability. Integration of the Family and Consumer Sciences co-curricular student organization, Family Careers, and Community Leaders of America (FCCLA) greatly enhances the learning experience.

    Credit: 1 Carnegie Unit (120 hours)

    Recommended grades: 10

    Prerequisite: None

    National Certification: ServSafe® Foodhandler

    Textbook Information: http://www.mysctextbooks.com/

    Employment Opportunities

    Secondary Education: bell person, cashier, dining room attendant, dishwasher, host/hostess/greeter, kitchen assistant, laundry attendant, lodging facilities attendant, order taker, pastry cook, reservations agent, room service, steward

    Postsecondary Education: assistant food and beverage manager, baker/chef/cook, concierge, dining room manager, foodservice/banquet and restaurant manager, head waitperson, specialty cook

    Postgraduate Education: convention services manager/director, director of catering, executive chef, family and consumer sciences educator, rooms division manager/director, visitors and convention bureau director

     

    Culinary Arts 1 ACADEMIC STANDARDS Course Code: 5720

     

     

    PUT YOUR CHEF HAT ON! Culinary Arts 1 is a required course for the Culinary Arts completer program. This course emphasizes skills in the following areas: cuisines, culinary basics, culinary mathematics, dining room operations, food production techniques, food service management, menus nutrition, professionalism, recipes, safety and sanitation, and sustainability. Integration of the Family and Consumer Sciences co-curricular student organization, Family Careers, and Community Leaders of America (FCCLA) and SkillsUSA, greatly enhances the learning experience. Employment opportunities and qualifications are explored as well as industry certifications.

    Credit: 1(120 hours), 2 (240 hours), or 3 (360 hours) Carnegie Unit(s)

    Recommended grades: 10, 11

    Prerequisite: None

    National Certification: ServSafe® Foodhandler and/or ServSafe® Manager

    Textbook Information: http://www.mysctextbooks.com/

    Employment Opportunities

    Secondary Education: bell person, cashier, dining room attendant, dishwasher, host/hostess/greeter, kitchen assistant, laundry attendant, lodging facilities attendant, pastry cook, reservations agent, room service order taker, steward

    Postsecondary Education: assistant food and beverage manager, baker/chef/cook, concierge, dining room manager, foodservice/banquet and restaurant manager, head waitperson, specialty cook

    Postgraduate Education: convention services manager/director, director of catering, executive chef, family and consumer sciences educator, rooms’ division manager/director, visitors and convention bureau director

     

     

    INTRODUCTION TO HOSPITALITY AND TOURISM MANAGEMENT Academic Standards Course Code: 5478

    Page | 1 July 2015 Hospitality and Tourism Cluster South Carolina Family and Consumer Sciences

    HOSPITALITY + YOU = UNIMAGINABLE OPPORTUNITIESIntroduction to Hospitality and Tourism Management explores the nature, concepts and impact of the hospitality and tourism industry. This course focuses on foundational information about the hospitality and tourism industry and provides opportunities for students to get a taste of what hospitality and tourism is all about. Course content includes: career exploration, employability and career development skills, guest satisfaction, safety, security and environmental practices, the history of the hospitality industry, and the hospitality and tourism segments. Students are encouraged to participate in extended learning experiences such as career and technical student organizations (FCCLA and/or DECA) and other leadership or extracurricular organizations to enhance their learning.

    Carnegie Units: 1 unit

    (R43-234--Schools may award one unit of credit for an academic standards-based course that requires a minimum of 120 hours of instruction.)

    National Certifications: Academy of Hospitality and Tourism

    http://naf.org/wp-content/uploads/2015/08/AOHT.pdf

    Certified Front Desk Representative

    https://www.ahlei.org/CFDR/

    Skills, Tasks, and Results Training (START) Certification

    https://www.ahlei.org/programs/high-school/START/

    Certified Guestroom Attendant

    https://www.ahlei.org/Product_by_Category/Entry_Level/Certified_Guestroom_Attendant_Online_Program/

    Certified Restaurant Server

    https://www.ahlei.org/Product_by_Category/Entry_Level/Certified_Restaurant_Server_START_Study_Guide/

    Certified Maintenance Employee

    https://www.ahlei.org/Product_by_Category/Entry_Level/Certified_Maintenance_Employee_Online_Program/

    Recommended grade: 9, 10, 11

    Recommended Maximum

    Class Size: 24

    Prerequisites: None

    Textbooks: www.mysctextbooks.com

    Employment Opportunities:

    Secondary Education: steward, room service attendant, bell attendant, desk employee, bell captain, valet attendant, tour guide, resort scheduler, event planner assistant, reservation and transportation ticket agents and travel clerks

    CULINARY ARTS 2 Academic Standards Course Code: 5721

    1 July 2016 Hospitality and Tourism Cluster South Carolina Human Services/Family and Consumer Sciences

     

    IT’S TIME TO DON YOUR JUNIOR CULINARIAN UNIFORM! Culinary Arts 2 is a required course for the Culinary Arts completer program. This course applies and expands upon the skills learned in Culinary Arts 1. Students will gain valuable experiences in the following: cuisines, culinary basics, culinary mathematics, dining room operations, food production techniques, food service management, menus, nutrition, professionalism, recipes, safety and sanitation, and sustainability. Integration of the Family and Consumer Sciences co-curricular student organization, Family Careers, and Community Leaders of America (FCCLA), greatly enhances the learning experience. Students are strongly encouraged to achieve appropriate workplace certification.

    Credit: 1(120 hours), 2 (240), or 3 (360) Carnegie Units

    Recommended grades: 11, 12

    Prerequisite: Culinary Arts 1

    National Certifications: ServSafe® Foodhandler and/or ServSafe® Manager

    Certified Junior Culinarian, Secondary Culinary Graduate, PrePAC Culinary Arts Assessment/Credential, ProStart 2

    Textbook Information: http://www.mysctextbooks.com/

    Employment Opportunities

    Secondary Education: bell person, cashier, dining room attendant, dishwasher, host/hostess/greeter, kitchen assistant, laundry attendant, lodging facilities attendant, pastry cook, reservations agent, room service order taker, steward

    Postsecondary Education: assistant food and beverage manager, baker/chef/cook, concierge, dining room manager, foodservice/banquet and restaurant manager, head waitperson, specialty cook

    Postgraduate Education: convention services manager/director, director of catering, executive chef, family and consumer sciences educator, rooms’ division manager/director, visitors and convention bureau director