Course Information
2026-2027 Academic Year
FH12 Culinary Arts and Hospitality II Internship Honors
| Course Code | FH12 |
| Course Title | Culinary Arts and Hospitality II Internship Honors |
| Course Description | Participate in a mentored internship in the foodservice industry to apply learned cooking methods. Grow in application of skills in basic food preparation and baking. Explore United States regional soups or global baking and pastry arts. Gain the knowledge, skills, and certifications for careers in culinary arts and hospitality. * For safety reasons and intern placement, 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 Internship (CULI) - 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) |
