CAREER TECHNICAL EDUCATION (CTE)
Hospitality, Tourism and Recreation Industry

Department Overview

Standards, which are aligned to the Common Core State Standards. Instruction reinforces core skills in reading, writing, speaking, listening, and mathematics. Course instruction emphasizes career ready practices in communication, ethics, interpersonal/team skills, critical thinking and problem solving, safety, technology, and employability skills.

All CTE courses offered through the North Orange County Occupational Program (NOCROP) program have been assigned a course code number, a major course title or abbreviation, and a three character room number designation which will identify the location of the student's placement. This system has been coordinated with the Anaheim Union High School District's Information Systems Department, and is used by all senior high schools when students are scheduled in selected ROP areas of instruction.

 


1122 CULINARY TECHNIQUES 1 P
9th - 12th
10.0 credits
Recommendation: None.
UC - "G" Approved

This course is designed to introduce students to the basics of safety/sanitation, food preparation, and nutrition. Students demonstrate the appropriate use and selection of basic ingredients and equipment. Decision making, consumer education and career opportunities will be emphasized. This is a CTE concentration level course.



1132 CULINARY TECHNIQUES 2 P
10th - 12th
10.0 credits
Completion of Culinary Techniques 1 P. Replaces (1130) Culinary Tech 2
UC - "G" Approved

Culinary Techniques 2 P is an applied laboratory based course that focuses on advanced skills and terminology used in meal management and food preparation. The course focuses instruction on advanced food safety and sanitation, composition of food, reaction of food, food preparation and techniques, as well as facilities, storage and equipment. Students use the ability to research, collect data, analyze information, report finding, and evaluate products and performance. The Culinary Techniques 2 P course presents students with a comprehensive curriculum that includes laboratory and academic preparation using food and prepares them to successfully plan and execute an authentic catering function.



1143 FOOD SERVICE & HOSPITALITY P
11th - 12th
10.0 credits
Completion of Culinary Techniques 1 and 2 P.
UC - "G" Approved

This course provides for the understanding and advanced application of nutrition concepts, food safety and sanitation, recipe development, and service. It is an advanced course in the Food Service and Hospitality pathway within the Hospitality and Tourism sector. It is an applied laboratory-based course that focuses on advanced skills and terminology used in meal management and food preparation. The course focuses instruction on advanced food safety and sanitation, composition of food, reactions of food as it relates to food preparation and techniques, along with facilities, storage and equipment. Students use the ability to research, analyze information, report findings, evaluate products and performance, and apply the concepts and techniques they have learned in the lab. The Food Service/Hospitality course presents students with a comprehensive curriculum that includes laboratory and academic preparation using food to better understand aspects of international and cultural influences on cuisine. Throughout the course content, students will collaborate to develop an understanding of the science of culinary processes and engage in analyzing the contents and properties of food. Students will use traditional and emerging laboratory and food preparation equipment to prepare food. Students learn and utilize standard knife skills in order to meet industry standards. They will also develop laboratory reports that employ deductive reasoning. Students will improve their mathematical skills through measuring and applying proper measuring techniques during labs. Students will explore the properties of major nutrients, including their sources and functions. Students will develop a working knowledge of the elements involved in establishing and managing a food-service operation. Students will employ menu planning, purchasing, pricing, and food preparation techniques designed to maximize guest satisfaction and financial profitability. Students will be exposed to the Hospitality and Tourism Industry through exploration of front of the house and back of the house careers. Students will research the basic local, state and federal sanitation regulations as they pertain to the food industry and learn the principles of Hazard Analysis Critical Control Points (HACCP).



5599 CULINARY ARTS & HOSP MGMT P
11th - 12th
10.0 credits
Completion of Culinary Arts course.
UC - "G" Approved

(ROP) Students expand their study of Culinary Arts and explore Hospitality Management. They will learn and apply their knowledge through standards and project-based curriculum in the lab class setting and in a working food service kitchen. Cooks work in restaurants, schools, hospitals, private households, and other places where food is served. Students will develop culinary skills through nutritional analysis and recipe costing and development. They learn the correct use of food service equipment and food and kitchen safety with an emphasis on local, organic, and seasonal products and prepare, season, and cook a wide range of foods, including soups, salads, entrees, and desserts. In addition, students will learn about small business management, including production, finance, marketing, and customer service.



5649 INTRO TO CULINARY ARTS-R
9th - 12th
10.0 credits
Prerequisite: Career Guidance Counselor's recommendation.
UC - "G" Approved

(ROP) This course trains students to perform many routine tasks under the direction of cooks, chefs, or food service managers. Food preparation workers prepare cold foods, slice meat, peel and cut vegetables, and perform many other food service tasks. Students learn safety and sanitation, and introduction to food service operations, nutrition, food preparation and presentation, as well as international dishes and garde-manger.



5669 CULINARY ARTS INTERNSHIP
12th
10.0 credits
Recommendation: Successful completion of Food Service & Hospitality course and teacher recommendation.


Student performance will be monitored by the instructor and will focus on self-assessment of students lab work. The course will give advanced students an opportunity to work on refining the culinary skills they have learned on advanced recipe selections that are chosen by the student with advisement from the instructor. The students will help run all banquets and help with menu preparation, setup, and team management. This class is intended to give advanced students a flexible environment in which they can practice and refine their skills. Students will also be expected to study and pass the ServSafe examination during this course. This is a CTE capstone level course, leading to ServSafe industry certification.



5673 CULINARY ARTS -R
10th - 12th
10.0 credits
Recommended: Successful completion of the Introduction to Culinary Arts course.
UC - "G" Approved

(ROP) Culinary Arts trains students to prepare, season, and cook a wide range of foods. this may include soups, salads, entrees, and desserts. Students learn safety and sanitation, nutrition, cooking and baking principles, menu planning, cost analysis, food service operations, and food presentation. This course prepares students for careers in restaurants, schools, hospitals, private households, and other places where food is served.



5683 RETAIL RESTAURANT/FOOD SVS -R
11th - 12th
10.0 credits
Completion of Culinary Arts 5673 or equivalent.
UC - "G" Approved

Retail Restaurant/Food Service Marketing Occupations trains students on the marketing and service aspects of a restaurant, with a concentration on management skills. Students learn the operational and supervisorial aspects of managing a restaurant. Topics include compliance with health and fire regulations regarding food preparation and serving; guest service; monitoring food preparation methods, portioning sizes, and garnishing and presentation of food to ensure that food is prepared and presented in an acceptable manner. Additional topics include: investigating and resolving complaints regarding food quality, service, or accommodations; coordinating assignments of cooking personnel to ensure economical use of food and timely preparation; scheduling and receiving food and beverage deliveries; checking delivery contents to verify product quality and quantity; monitoring budgets and payroll records; maintaining food and equipment inventories, and keeping inventory records; scheduling staff hours and assign duties, and; establishing standards for personnel performance and customer service. Also included are marketing principles: product image, pricing, distribution, and advertising and promotion.


 

 

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