Where Excellence is Expected

Fort Collins

High School

Where Excellence is Expected

Where Excellence is Expected

Culinary & Hospitality Course Descriptions

3028 | Nutrition & Wellness: 5 credits – grades 9, 10, 11, 12 – Wellness – no prerequisite, Fee $5

The purpose of this course is to develop lifelong, healthy individuals with an understanding and academic knowledge of wellness as a lifestyle, exercise and fitness, nutrition, and consumer products and services. Emphasis is placed on implementing healthy nutritional choices developing a fitness/wellness plan, integrating science principles as related to nutrition, and practicing wise consumer decisions. 

 

4440 | Catering 1: 5 credits – grades 10, 11, 12 – Fine & Applied Arts – no prerequisite, Fee $35

This program is designed for students with career interests in the food industry as well as owning their own catering business.  The purpose of this course is to develop skills in quantity food preparation, safety and sanitation, planning, customer service, business plans and entrepreneurship. FCCLA is also an integral part of this course. There is a lab fee for this course.

 

7631CEFRCC | FRCC Food Safety & Sanitation (CUA1001): 5 credits/2 college credits – grades 10, 11, 12 – Fine & Applied Arts – prerequisite: Catering I.  Recommended 'C' or better in Catering 1.

CUA1001 - Enables the student to understand the major causes of foodborne illness and develop good sanitation practices that prevent illnesses from occurring. The course focuses on the major factors contributing to foodborne illness. The course describes safe food handling techniques, proper sanitation practices, HACCP, and sanitary kitchen design.

 

See Counselor | Futures Lab: Culinary & Hospitality: Various credits – grades 10, 11, 12 – Various Graduation Requirements – no prerequisite

Join us to delve into the relationship between a guest and a host, a connoisseur and a chef, and a tourist and a guide through the Culinary and Hospitality Pathway. In this pathway, learners will experience how to manage, market, and operate a variety of aspects within the hospitality industry. Learners will have engaging, unique opportunities to advance their culinary skills and expand their knowledge of beauty, culture, and cuisine of the world. Learners will deepen their understanding of the connections between business operations and human experience. As part of this pathway, learners may complete their ProStart and/or ServSafe certifications. See Futures Lab Website for more details. 

 

9220 | Work-Based Learning: Culinary & Hospitality: Various credits - grades 9, 10, 11, 12 - Elective -  no prerequisite

The Work-based Learning (WBL) experience allows for the application of the Knowledge, Skills, and Abilities that are delivered through the coursework of the Program of Study (POS). Students build on prior knowledge and skills in the program of study to further develop and apply employability and technical skills that prepare them for success in future career and post secondary education.

 

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PSD does not unlawfully discriminate on the basis of race, color, creed, religion, national origin, ancestry, sex, sexual orientation, gender identity, gender expression, marital status, veteran status, age or disability in access or admission to, or treatment or employment in, its programs or activities. A lack of English speaking skills will not be a barrier to admission or participation.