Principles of Hospitality and Tourism First Semester Intro to Hospitality Industry Career Research Food And Beverage Second Semester Lodging Recreation/Gaming Career Investigation/Skills Culinary Arts First Semester ServSafe Kitchen Brigade, Professionalism, Kitchen equipment & smallwares Mise en Place, Menu Design, Knife Skills, Cooking Methods Second Semester Individual Cooking Skills Customer Service Personal/Professional Growth Career Prep Hospitality Services First Semester Hospitality Services Professional Communication Career Investigation/Exploration Employee policies/retention Second Semester Technology Marketing/Accounting Hospitality Services Health/Safety Hotel Management First Semester Leadership Intro to Hotel industry/Guest Services Professional communication Second Semester Employability skills/ethics Technology Health/Safety Advanced Culinary Arts First Semester ServSafe Management Certification Mastering Culinary Essentials Regional & Fusion Cuisines and Baking/Pastry Second Semester Protein Fabrication: Beef, Pork, Lamb, Fish Advanced Techniques Catering/Banquet Management Practicum in Hospitality Services First Semester Unit 1 Unit 2 Unit 3 Second Semester Unit 4 Unit 5 Unit 6 Department ChairsAdopted Instructional MaterialsMisc.Misc.Misc.
