Where Excellence is Expected

Fort Collins

High School

Where Excellence is Expected

Where Excellence is Expected

Culinary & Hospitality Course Descriptions

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

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.


4210 | Life Management: 5 credits – grades 10, 11, 12 – Personal Finance – no prerequisite 

Students will develop decision-making skills to become educated consumers with an understanding and academic knowledge of consumer resources and financial organizations. The course focuses on personal and family resources, job and career, personal and family finances, and wellness.  (Relevant topics include:  independent living, healthy lifestyles, career research and job portfolios, personal financial literacy, investments, credit, insurance, leasing vs. purchasing of autos and homes.)


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

The purpose of the 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.


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.

CUA 1001: Introduces the student to the basic rules of sanitation, food-borne illnesses, safe food temperatures, safe food handling techniques, the HACCP Program, pest control procedures, and local/state health rules and regulations for food service operations. After the course, students take a nationally recognized test from the Education Foundation of the National Restaurant Association. If passed with a score of 75% or more, students receive a Certificate of from the Education Foundation.


9220 | Work-Based Learning: Culinary & Hospitality: Various Credits - grades 10, 11, 12 - Elective - Prerequisite: Any pathways course

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 careers and postsecondary 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.