MHS Hospitality & Tourism

Introductions to Culinary Arts - Wheel D

This is an introductory course for the Culinary Arts/Hospitality & Business Management Pathway. In this 9-week course, an emphasis is placed on safety and sanitation, food science, and food systems. Students will study current safety and sanitation procedures to obtain an Oregon Department of Human Service Food Handler’s Card. This class will highlight hands-on activities allowing students to understand issues in the food system. Food topics will include health, nutrition, and the science of cooking to help one feel comfortable in the kitchen.

• 0.25 Credits (1 quarter)
• 9 grade

Food I

This is an introductory course in the planning and preparation of a wide variety of foods.  Emphasis is placed on up-to-date topics relating food preparation techniques, good nutrition, overall wellness and technology to food products. Students study current safety and sanitation procedures and need to pass the proficiencies. Students are required to obtain an Oregon Department of Human Service Food Handler’s card.

• 0.5 Credits (1 semester)
• 10-12 grade

Food II

This class goes beyond beginning foods. It involves food preparation techniques representative of the many cultures found in our own country as well as the world. Emphasis placed on advanced food preparation techniques. This is a level 2 class in the Culinary Art & Hospitality Management Pathway.  

• 0.5 Credits (1 semester)
• 10-12 grade

Culinary Management

The course will cover the essentials of operational business management as it relates to food and beverage outlets. Interrelationships between safety & sanitation, menus, pricing, purchasing, storing, receiving, preparation, service, cash receipt, and billing, are all a part of the learning along with the relationship between managerial functions that are a part of running a business. Student will be a teacher support with classroom duties when needed. Profit maximizing & quality control will be an emphasis.

• 0.5 Credits (1 semester)
• 11-12 grade

Culinary Arts I & II

This class meets every other day for two consecutive class periods.  It is designed to give students training in the food service industry through “hands-on” learning. Emphasis is on teaching students skills in basic food preparation, menu development, cost planning, and inventory control. Students learn skills to operate their own restaurant using a School-to-Career Program called ProStart developed by the National Restaurant and Lodging Education Foundation.  Students operate a catering service that operates within the school. They have the opportunity for a paid work experience, mentoring with chefs and/or professionals in the tourism industry. Students are able to take the National Restaurant Exam, making them eligible for several scholarships and post-secondary opportunities. Students are capable of entering the restaurant industry above entry level positions.  This is a level 3 class in the Culinary Arts & Hospitality Management Pathway.

• 2.0 Credits each (2 semesters, double blocked)
• 11-12 grade

Advanced Culinary

This work experience class is designed to further prepare students for a career in the Hospitality field. The student will work a total of 240 hours of qualifying work experience within the course of the school year and demonstrate extended application of knowledge through a collection of evidence. The student will have a workplace competency checklist that is divided into three main areas: personal qualities and skills (interpersonal skills that lead to success in any career), long-term work qualities and skills (industry-related skills that develop over time), and short-term observable skills (51 specific hospitality skills directly related to the ProStart classroom curriculum backed by the National Restaurant and Lodging Education Foundation). The student will be in charge of finding a mentor chef through a job application and interview process. The parents of the student will sign an agreement for the student to work off campus and provide their child with transportation to the work site. This is a level 4 class in the Culinary Arts & Hospitality Management Pathway. Students may earn certification from the National Restaurant and Lodging Ed. Foundation and an opportunity to apply for a $2000 scholarship.

• 1.0 Credit (2 semester)
• 12 grade

Students may earn an industry ProStart Certification.

Students can join SkillsUSA, a Career and Technical Student Organization that serves high school, college and middle school students who are preparing for careers in trade, technical and skilled service occupations.  Student members of SkillsUSA learn and practice workplace skills through state and national competitions.

Advanced students research, test, and produce products for Monte’s Cafe, a student run coffee shop at MHS.

Advanced students complete real-world tasks alongside an industry partner as part of a class project, for example, developing and planning the food court section at a local event.

Some advanced students also find a mentor chef through a job application and interview process and complete a work experience throughout the school year.
 

Students may earn dual credit for some high school course work in this program.

Thank you to the following business partners who support our teachers and help to ensure that students are prepared for their post-secondary and career plans after high school.

• Oregon Restaurant & Lodging Association
• WashCo Dept. of Health
• WashCo Solid Waste & Recycling
• WashCo Visitors Assoc.
• Sysco
• Reser's Fine Foods
• New Seasons