Course Information
2026-2027 Academic Year
FH14 Culinary Arts and Hospitality IV Applications Honors
| Course Code | FH14 |
| Course Title | Culinary Arts and Hospitality IV Applications Honors |
| Course Description | Design menus for a food service operation. Demonstrate advanced skills in food operation, baking, and pastry. Operate a school-based enterprise by preparing, marketing, and selling a variety of food products. Gain the knowledge and skills 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 | FH13 Culinary Arts and Hospitality III Honors |
| Cluster Grouping(s) | Creating and Experiencing |
| Career Cluster(s) | Hospitality, Events, and Tourism (HOET) |
| Pathway Level(s) | Culinary Arts Applications (CULA) - Career Major |
| Aligned Credential(s) or Certification(s) | N/A |
| 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) |
