The interactive Tourism & Culinary Arts Pathway programs are designed to equip students with the basic skills needed for positions in diverse food service operations. It introduces the students to the preparation of foods for full-service, buffet, banquet, à la carte, and bakery operations.
Students are exposed to many areas of professional food service including culinary techniques, safety and sanitation, purchasing and cost controls, professionalism and ethics, teamwork and communication. Students will apply their knowledge and skills in a practical learning environment. Apart from learning how to make delicious meals and desserts, program participants will explore advanced training and post-high school options.
Tourism & Culinary programs of study integrate academic and technical preparation and embeds relevant career exploration and work-based learning. Knowledge and skills are acquired in a sequential, standards-based series of courses that are delivered through hands-on, project-based instruction designed to prepare students for all levels of postsecondary study and advanced entry to a career.