CTE Program: Culinary Arts-8800500 & Culinary & Hospitality
Career Cluster: Hospitality and Tourism
Specialties- 8800600
Career Cluster Pathway: Restaurants and Food/Beverage
Eligible Recipient: 9-12 PHS; IHS
16 CORE CURRICLUM CREDITS
Culinary Arts
ENGLISH
MATH
SCIENCE
4 credits
4 credits
3 credits, 2 with lab
SOCIAL
STUDIES
8 ADDITIONAL CREDITS
OTHER REQUIRED
COURSES
CAREER AND TECHNICAL
EDUCATION COURSES
RECOMMENDED
ELECTIVES
FINE ARTS (1 cdt)
Major Area of Interest:
Culinary Arts
(ALIGNED WITH COMMUNITY
COLLEGE & STATE
UNIVERSITY SYSTEM
PROGRAMS)
3 credits
PHYSICAL
EDUCATION (1 cdt)
HIGH SCHOOL
Career Cluster of interest indentified by students enrolled in required middle school career education course that includes interest
assessment and career exploration through CHOICES and ePersonal Education Planner through PCSD Career Ed Department.
Fine Arts or
Practical Arts
P. E.
1 credit
9
English 1 /Honors
Algebra I
Physical Science
Elective
10
English 2/ Honors
Geometry
Biology I Honors
World History
Honors
11
English 3 /Honors/
Dual Enrollment
Comp I
Chemistry I
American History
Honors
Elective
Culinary & Hospitality
Specialties I/ GWL
12
English 4/ Dual
Enrollment
MAC 1105
College Algebra or
Algebra II
Dual Enrollment
Math or Math for
College
Readiness
Dual Enrollment
Lab Sciences or
SCIENCE
Am. Gov Honors/
Economics Honors
DE: PSY 2012
General Psych.
Culinary & Hospitality
Specialties II/ GWL
Culinary Arts I & II
Foreign Language I
Culinary Arts II & IV
Foreign Language II
Business Technology/
Dual Enrollment
Elective/ Dual Enrollment
Secondary career and technical education programs may lead to industry recognized certificates, occupational opportunities or postsecondary education
options. Based on the Career Cluster of interest and identified career and technical education program, the following postsecondary options are available.
TECHNICAL CENTER PROGRAM(S)
Commercial Foods and Culinary Arts (N100500
COMMUNITY COLLEGE PROGRAM(S)
Culinary Management AS
Culinary Management AAS
Baking and Pastry Management AS and AAS
Culinary Arts CCC
UNIVERSITY PROGRAM(S)
Hospitality Management
Johnson & Wales: Food Service Management
Sample Career Specialties (The Targeted Occupations List may be used to identify appropriate careers.)
CAREER
POSTSECONDARY
Dual enrollment courses may be used to satisfy high school graduation or Bright Futures Gold Seal Vocational Scholars course requirements - see the
Articulation Coordinating Committee's Dual Enrollment Equivalency List and the Bright Futures Comprehensive Course Table.
Restaurant Cook
Short Order Cook
Utility Cook
Chef
Restaurant manager
Baker
Hospitality Manager, Restaurant Owner, Food
Photographer, Culinary Journalism
CREDIT
Articulation and CTE Dual Enrollment Opportunities
Secondary to Technical Center (PSAV)
(Minimum # of clock hours awarded)
90 hours towards the Certificate Program in
Commercial Foods for Culinary 1&2, 90 hours towards
the Certificate program for Culinary 3 & 4.
Secondary to College Credit Certificate or
Degree
(Minimum # of clock or credit hours awarded)
*Possible Industry Certifications (Students):
Secondary:
Postsecondary:
National ProStart Certificate of Achievement; Cert. Food Protection Manager (ServSafe)
ProStart, ServSafe, National Restaurant Manager
PSAV/PSV to AAS or AS/BS/BAS
(Statewide and other local agreements may be included here)