Course Information
2026-2027 Academic Year
FH11 Culinary Arts and Hospitality II Applications Honors
| Course Code | FH11 |
| Course Title | Culinary Arts and Hospitality II Applications Honors |
| Course Description | Execute the planning of foodservice operations in a school-based enterprise. Design a variety of cuisines to apply learned cooking methods. Explore United States' regional soups and global baking and pastry arts. Gain the knowledge, skills, and certification for careers in culinary arts and hospitality. * For safety reasons, the recommended enrollment should not exceed 20 students. |
| Cluster Grouping | Creating and Experiencing |
| Career Cluster | Hospitality, Events, and Tourism (HOET) |
| Course Lead Consultant | Gwen Turner gwen.turner@dpi.nc.gov |
| 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 | Yes |
| Meets Computer Science (CS) Graduation Requirement | No |
| Math Option Credit | No |
| Prerequisites | FH10 Culinary Arts and Hospitality I |
| Cluster Grouping(s) | Creating and Experiencing |
| Career Cluster(s) | Hospitality, Events, and Tourism (HOET) |
| Pathway Level(s) | Culinary Arts Applications (CULA) - Prerequisite |
| 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 Code(s)(Standard Occupational Classification Code) | Bakers (51-3011)Chefs and Head Cooks (35-1011)Cooks, Institution and Cafeteria (35-2012)Cooks, Restaurant (35-2014)First-Line Supervisors of Food Preparation and Serving Workers (35-1012)Food Batchmakers (51-3092)Food Service Managers (11-9051) |
