2023-2024 Course Information
FH11 Culinary Arts and Hospitality II App
| Course Number | FH11 |
| Course Title | Culinary Arts and Hospitality II App |
| Course Description | This course is designed for students to demonstrate their knowledge and skills in basic food preparation, garde manger, baking and foodservice operations by planning and executing the program's school-based enterprise. The experience includes students preparing and selling breakfast items, salads and sandwiches, and quick breads and cookies while applying safety, sanitation, and guest service skills. Arts, English and language arts, mathematics, science, and social studies are reinforced. * For safety reasons, enrollment is not to exceed 20 students. |
| Course Status | Standard |
| Course Type | Adapted |
| POL (Proof of Learning) | PBM (Performance-based Measurement) |
| Credential as POL | N/A |
| Curriculum Date | Summer 2022 |
| Hours of Instruction | 135-150 |
| Recommended Maximum Enrollment | 20 |
| Course Credit | 1 |
| Inherently Honors | No |
| Math Option Credit | No |
| Prerequisite Course(s) | FH10 Culinary Arts and Hospitality I |
| Career Cluster(s) | Hospitality & Tourism (HOSP) |
| Pathway Level(s) | Culinary Arts Applications (CULA) - Prerequisite |
| Work-based Learning | Apprenticeship Mentorship Pre-apprenticeship School-based Enterprise |
| Aligned Credential(s) or Certification(s) | ANSI-Accredited Food Protection Manager Certification |
| CTSO(s)(Career and Technical Student Organization) | Family, Career and Community Leaders of America (FCCLA) |
| SOC (Standard Occupational Classification) Code(s) | Chefs and Head Cooks (35-1011)Food Service Managers (11-9051)Transportation, Storage, and Distribution Managers (11-3071) |