Hospitality and Tourism
Family and Consumer Science I- 1 year elective
Grades 9, 10, 11, 12
This course examines multiple life roles and responsibilities of individuals and family members. The focus is on the areas of personal development, wellness, nutrition and foods, financial management and other life skills.
Family and Consumer Science II- 1 year elective
Grades 9, 10, 11, 12, Prerequisite: Family and Consumer Science I (full credit)
This course offers a more in-depth focus on personal development, financial management, interior design, advanced sewing, child care, health and food preparation.
Nutrition and Food- 1 year elective
Grades 10, 11, 12
This course explains the relationship between food and health and how nutrients and nutritious meals are important to healthy growth and development. Food safety is emphasized, and students are prepared for the ServSafe Food Handler industry-based certification.
Advanced Nutrition and Food- 1 year elective
Grades 11, 12, Prerequisite: Nutrition and Food
This course builds upon skills learned in Nutrition and Food. It introduces students to basic food preparations techniques and entry-level job opportunities in the food and nutrition related fields
ProStart I- 1 year elective
Grades 11, 12, Prerequisite: Nutrition and Food/Advanced Nutrition and Food
This course is a national two-year program that prepares students for careers in the restaurant/food service industry. Topics covered include customer service, food and kitchen safety, foodservice equipment, nutrition, business mathematics, control of food service costs and career preparation and development. Advanced food preparation techniques will be taught and students will be prepared to sit for the National Restaurant Association ServSafe Food Manager and ProStart Level 1 industry-based certification.
ProStart II- 1 year elective
Grades 12, Prerequisite: Successful completion of ProStart I or enrolled in ProStart I while taking ProStart II
Year two of the ProStart program prepares students for careers in the restaurant/foodservice industry. Topics covered include career preparation and development, the history and art of foodservice, the lodging industry, marketing and menu development, purchasing and inventory control. All students seeking national certification must take the national certification exam at the end of the year and they must have 400 Intern hours.