This program offers a sequence of courses that provides coherent and rigorous content aligned with challenging academic standards and relevant technical knowledge and skills needed to prepare for further education and careers in the Hospitality & Tourism career cluster; provides technical skill proficiency, and includes competency-based applied learning that contributes to the academic knowledge, higher-order reasoning and problem-solving skills, work attitudes, general employability skills, technical skills, and occupation-specific skills, and knowledge of all aspects of the Hospitality & Tourism career cluster.

Students will receive instruction on selecting ingredients, as well as proper measuring, mixing, assembling and baking techniques used throughout the food service industry. The content includes but is not limited to preparation, presentation, and serving of a wide variety of baked and dessert goods; implementation of sanitation and safety procedures; food cost and cost control; leadership, communication skills, employability skills, and safe/efficient work practices are also covered. Laboratory investigations that include scientific inquiry, research, measurement, problem solving, emerging technologies, tools and equipment, as well as experimental, quality, and safety procedures are an integral part of this program.

Upon completion of the program, students are able to take the National Restaurant Association Educational Foundation’s exam to obtain the Certified Food Protection Manager (ServSafe ®) industry certification.

Instructional Plan

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