2024-2025 Course Information

FH13 Culinary Arts and Hospitality III

Course NumberFH13
Course TitleCulinary Arts and Hospitality III
Course DescriptionBuild knowledge of management and menu planning within a foodservice operation. Establish understanding of food preservation techniques, yeast bread and pastries preparation. Learn the skills to earn a certification for advancement in the food service industry. Gain the knowledge, skills, and industry credential for careers in culinary arts and hospitality. * For safety reasons, the recommended enrollment should not exceed 20 students.
Course StatusStandard
Course TypeAdapted
POL (Proof of Learning)Credential
Credential as POLPre-Professional Certification in Culinary Arts
Curriculum DateSummer 2021
Hours of Instruction135-150
Recommended Maximum Enrollment20
Course Credit1
Inherently HonorsYes
Meets Computer Science (CS) Graduation RequirementNo
Math Option CreditNo
Prerequisite Course(s)FH11 Culinary Arts and Hospitality II App OR FH12 Culinary Arts and Hospitality II Internship
Career Cluster(s)Hospitality & Tourism (HOSP)
Pathway Level(s)Culinary Arts Applications (CULA) - Concentrator
Culinary Arts Internship (CULI) - Concentrator
Aligned Credential(s) or Certification(s)Certified Fundamentals Cook (CFC)
Pre-Professional Certification in Culinary Arts
ProStart National Certificate of Achievement (COA)
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)