2023-2024 Course Information
FH12 Culinary Arts and Hospitality II Internship
| Course Number | FH12 |
| Course Title | Culinary Arts and Hospitality II Internship |
| Course Description | This course is designed for students to demonstrate their knowledge and skills in basic food preparation, garde manger, baking and foodservice operations through mentored work experiences in the food service industry. 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 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 Internship (CULI) - Prerequisite |
| Work-based Learning | Apprenticeship Entrepreneurial Experience Internship Mentorship Pre-apprenticeship |
| 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) |