Educational programs in the Hospitality & Tourism Career Cluster are of interest to individuals who want to use their skills and abilities to manage, market, and operate restaurants, hotels and motels, museums, and other food and travel-related services. Students learn how to manage or support kitchens, and plan menus, gain knowledge in diet, nutrition, food preparation, cost and budgets, and the science of food.
The DoDEA College and Career Ready Standards (CCRS) for Career and Technical Education are adopted from the Common Career Technical Core. These standards are referenced as CCRS-CTE.
Students in the Culinary Arts Pathway are exposed to a variety of cooking methods and techniques from basic to advanced skills including: stocks, sauces, and soups; meat, poultry, and seafood cookery; vegetables and starch cookery; baking and pastry production; catering; nutrition; menus and facility planning; cold food preparation; and food service management. By successfully completing this pathway, students may be eligible to take the ServSafe Food Handler, Food Allergen, and Food Manager certification exams.
To ensure pathway completion, it is recommended that students take courses in the following sequence: CTC401,CTC501
|Course Name||Course Number||Course Grade||Length|
|Culinary Arts I||CTC401||10,11,12||36|
|Culinary Arts II||CTC501||10,11,12||36|