Hospitality and Tourism

Foods 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 (available through the course).  This is a level 1 class in the Culinary Art & Hospitality Management Pathway.

• 0.5 Credits (1 semester)
• 9-12 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 other cultures around 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 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 the Wildcat Cafe, 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 Credit (4 semesters, double blocked)
• 11-12 grade

Baking

This class will enable students to understand and apply basic baking information and techniques. Students will apply principles of baking and food science, common ingredients and bakers formulas, and formula conversions for new yields. Students will gain experience in the production of lean dough, enriched dough, sponge dough, sourdough, and a variety of yeast products. Students will discuss and prepare pastry using sponge, muffin, and basic custard methods.

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

Advanced Culinary Arts

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 Nat’l Restaurant and Lodging Ed. Foundation and an opportunity to apply for a $2000 scholarship.

Advanced Culinary, students have the opportunity to earn 1 - 2 credits depending on the type of work based experience they are participating in.

• 1-2 Credits (2-4 semesters)
• 12 grade

Advanced culinary students attend a worksite placement and engage in professional food preparation.  They are paid for their work by their employer, and they are required to assess the quality of their placement based on the ProStart job skills list.

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