Intro

This one credit course introduces students to food safety and sanitation, and basic skills

needed in the back and front of the “house.” This course should be taught in a

commercial kitchen, using standard large and small equipment found in the restaurant

and hospitality industry.

Students are trained to sit for the nationally-recognized credential of the National

Restaurant Association, ServSafe®. Teachers of this course are ServSafe® certified

and emphasize safety and sanitation principles in each unit. Students who receive this

credential are recognized as qualified to work in the industry and/or continue their

education in a postsecondary setting. Many business and industry partners have

assisted in planning this course.

By working in the culinary kitchen, students receive authentic experience in the food

service industry and begin career planning and exploration. Work-based strategies may

also be incorporated.  Introduction to Culinary Arts & Hospitality is designed to assist students in skill integration with core high school courses and in lifetime experiences. It is our goal that students gain skills that will prepare them to be better decision-makers, citizens, and workers.