ROP Education Center
385 N. Muller Street, Anaheim, CA 92801
(714) 502-5800

 

Culinary Arts and Hospitality Management

Culinary Arts and Hospitality Management

 

In Culinary Arts and Hospitality Management, students expand their study of Culinary Arts and explore Hospitality Management.  They learn and apply their knowledge through standards and project-based curriculum in the lab class setting and in a working food service kitchen.  Students develop culinary skills through nutritional analysis and recipe costing and development.  They learn the correct use of food service equipment and food and kitchen safety with an emphasis on local, organic, and seasonal products and prepare, season, and cook a wide range of foods, including soups, salads, entrees, and desserts.  In addition, students learn about small business management, including production, finance, marketing, and customer service.  Students have the opportunity to test for the ServSafe Food Protection Manager certification. 

Details

  • Industry Sector: Hospitality, Tourism, and Recreation
  • Grade Level: 11-12
  • Prerequisite: Introduction to Culinary Arts, Culinary Arts
  • Class Hours: 180
  • Work-Based Learning Hours (WBL): ≤ 360
  • Level: Capstone
  • Articulation Agreement Details: Art Institute (2014-2015, 2015-2016)
    Cerritos College (2018-2019)
    Culinary Institute of America
    Orange Coast College (2017-2018, 2018-2019, 2020-2021, 2021-2022)


    For information about specific articulation agreement terms & conditions, contact the community college or your Career Guidance Specialist (CGS).
  • Meets UC/CSU A-G Requirement: G - General Elective (1 year required)
  • Certifications: ROP Career Pathway Completion Certificate; California Food Handlers Card (valid one year); National Restaurant Association ServSafe Food Protection Manager
  • Class Location(s): Anaheim HS, Buena Park HS, La Habra HS, Sonora HS, Yorba Linda HS, NOCROP Regional Courses
  • Notes:

    Refer to O*NET Online (www.onetonline.org) for a summary report of the detailed job description for this career.

    This course integrates the California Career Technical Education Model Curriculum Standards, which are aligned to the Common Core State Standards. Instruction reinforces core skills in reading, writing, speaking, listening, and mathematics. Course instruction emphasizes career ready behaviors in communication, ethics, interpersonal/team skills, critical thinking and problem solving, safety, technology, and employability skills.
Category: Food Service and Hospitality