Food Service and Hospitality Pathway

Food, Service, and Hospitality is an integrated pathway of courses over a four year period designed to prepare high school students for employment and advancement in the Food, Hospitality, and Tourism industry. In this four year pathway we practice food safety and sanitation, knife skills, measurement and standardized recipes, equipment identification, cooking techniques, baking and pastry skills including muffins, cookies, cakes, yeast breads, pies and other pastries, nutrition, menu planning and marketing, communication and professionalism, costing, purchasing, inventory control, preparation of Salads, soups, sauces, meat, poultry, seafood, as well as catering, front of the house service, quantity food preparation and service styles.

pathway sequence

EXPLORE

INTERMEDIATE

ADVANCED

NHHS

Foods / (ROP) Foods

(ROP) Baking & Pastry (G)*

Culinary Arts / (ROP) Culinary Arts (F)*

Advanced Culinary Arts (G)

*Articulated with a Community College UC A-G approved course

F: Fine Arts G: Elective

Career and Technical student organization (ctso)

FAMILY, CAREER, AND COMMUNITY LEADERS OF AMERICA (FCCLA):
FCCLA's mission,"To promote personal growth and leadership development through Family and Consumer Sciences education. Focusing on the multiple roles of family member, wage earner and community leader, members develop skills for life through: character development, creative and critical thinking, interpersonal communication, practical knowledge, and career preparation."

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