FOOD/HOSPITALITY (Personal & Culinary) SERVICE Ia & Ib #+- Course #6827a/28b
1 credit, 2 semesters, Grades 9-12
Meets VPAA One (1) Credit Graduation Requirement
Meets Math Related One (1) Credit Graduation Requirement
The first year Food/Hospitality (Personal & Culinary) Service program is designed to teach high school students the management/culinary skills needed for a career in the restaurant and food service industry. Year One of our ProStart curriculum allows students to meet the National Restaurant Association academic standards, complete a checklist of competencies, and participate in at least four hours of practicum service to ensure all students are well qualified to enter the industry workforce.
Students will run a fully functional Macomb County Restaurant for lunch, (WWT) The Titan Terrace or (LHS) The Abe & I. Employability skills are examined and enhanced when using what they study in the classroom and apply it to practical experiences and real life application in the commercial kitchen and restaurant.
A student successfully completing this class will be ready to go on to the advanced Hospitality/Food (Personal & Culinary) Services II course and an externship job placement in their senior year.
FOOD/HOSPITALITY (Personal & Culinary) SERVICE IIa & IIb #+ - Course #6829a/30b
1 credit, 2 semesters, Grades 10-12
Meets VPAA One (1) Credit Graduation Requirement
Meets Math Related One (1) Credit Graduation Requirement
Year two of the Food/Hospitality (Personal & Culinary) Service program is an advanced culinary course designed to further teach high school students the management/culinary skills needed for a career in the restaurant and food service industry. Year Two of our ProStart curriculum allows students to meet the National Restaurant Association academic standards, complete a checklist of competencies, and participate in at least four hours of practicum service to ensure all students are well qualified to enter the industry workforce.
Students will run a fully functional Macomb County Restaurant for lunch (WWT) The Titan Terrace or (LHS) The Abe & I. Employability skills are examined and enhanced when using what they study in the classroom and apply it to practical experiences and real life application in the commercial kitchen and restaurant.
A student successfully completing this class will be ready to go on to the advanced Hospitality/Food (Personal & Culinary) Services II course and an externship job placement in their senior year.
FOOD/HOSPITALITY (Personal & Culinary) SERVICE IIIa & IIIb
- Course #6831a/32b
1 credit, 2 semesters, Grades 12
Meets VPAA One (1) Credit Graduation Requirement
Meets Math Related One (1) Credit Graduation Requirement
Year three of our Hospitality, Personal & Culinary Service program is an advanced culinary course designed to further teach high school students the management/culinary skills needed for a career in the restaurant and food service industry. A Continuation of our Year Two of our ProStart curriculum allows students to meet the National Restaurant Association academic standards, complete a checklist of competencies, and participate in at least four hours of practicum service to ensure all students are well qualified to enter the industry workforce.
Students will be responsible for choosing a capstone pathway (Leadership, Cookery, Pastry Arts, Hospitality and Catering) to help hone their interest in overall training. As a prerequisite for this class, students must complete year 1 and 2 with an 80% or higher. This class also requires an interview prior to starting. Students will run a fully functional Macomb County Restaurant for lunch, (WWT) The Titan Terrace or (LHS) The Abe & I. Employability skills are examined and enhanced when using what they study in the classroom and apply it to practical experiences and real life application in the commercial kitchen and restaurant.
A successful student in this class will be ready to be placed in an externship job while taking the class in their senior year.
HOSPITALITY/FOOD SERVICE EXTERNSHIP a & b - Course #6779a/80b
1- Credits, 1-2 Semesters, Grade 12
Students with the desire to continue in any area of the Hospitality/Food Service industry after graduation may apply for the externship program. Personnel and management techniques are studied while the student works out in the field at a job placement. An average of 10 work hours is needed each week.
Co-requisite
Students must be enrolled in the capstone class (i.e. Voc. II Class) of their CTE Program
Prerequisite:
The student must have completed 50% of a CIP program (i.e. Voc. I class) in their 11th grade year.
Minimum 2.0 GPA with
