Students entering the Culinary Arts Program will have the opportunity to gain skills and knowledge through the use of the National Restaurant Association Education Foundation (NRAEF) ProStart program. ProStart is a two-year high school restaurant and food service management curriculum that blends classroom learning with mentored work experience and national competitions. Students who meet the academic standards, complete a checklist of competencies and participate in at least 400 hours of a mentored work experience, are awarded the industry-recognized ProStart National Certificate of Achievement. The program of study in Culinary Arts is part of the National Career Cluster called, Hospitality and Tourism. To learn more about this, or any of the 16 National Career Clusters, visit: www.careertech.org/career-clusters.
9091/9092 CULINARY ARTS 1A/1B (2 hr) * Gr 10-12 1.0/1.0 credit Prerequisite/Recommendation: None.
The primary goal of this career-oriented course is to provide students the opportunity to acquire skills, which prepare them for successful entry and advancement within the Hospitality Industry. The class provides extensive experience in large quantity food production and customer relations. These skills are best demonstrated and applied in the operation of “The Meeting Grounds Restaurant,” a full-service restaurant open to the public where students are responsible for all facets of food production, customer service and portion control. This course has been approved to meet the MMC senior year math-related credit requirement.
9101/9102 CULINARY ARTS 2A/2B (2 hr) * Gr 11-12 1.0/1.0 credit Prerequisite/Recommendation: Culinary Arts 1A/1B and teacher recommendation. This advanced course is designed to equip students with the experiences and skills necessary for making personal career decisions and progressing professionally within the hospitality and food service industry. Pre-preparation, quantity food production, menu planning, restaurant management, cost control and accounting are just a few of the areas emphasized. These skills are best applied through the operation of The Meeting Grounds Restaurant. This course educates students about comprehensive sustainability in order to become aware of the environment and how the hospitality & culinary industry can make a positive impact. This course has been approved to meet the MMC senior year math-related credit requirement.
9095/9096 CULINARY ARTS 3A/3B BC (2 hr) * Gr 12 1.0/1.0 credit Prerequisite/Recommendation: Culinary Arts 2A/2B and teacher recommendation. This advanced course is designed to provide food service and management skills for students to support making personal career decisions and progressing professionally within the food service industry. Managing skills are practiced on a daily basis for the behind the scene skills that include inventory, ordering, pricing, menu planning, sanitation management, and cost control. These skills are best applied through the operation of “The Meeting Grounds Restaurant.” This course has been approved to meet the MMC senior year math-related credit requirement.
9111/9112 CULINARY ARTS INTERNSHIP 1/2 (2 hr) * 9113/9114 CULINARY ARTS INTERNSHIP 1A/1B (1 hr) * Gr 12 1.0/1.0 (2 hr) or 0.5/0.5 (1 hr) credit Prerequisite/Recommendation: Culinary Arts 1A/1B, teacher recommendation and concurrent enrollment in Culinary Arts 2A/2B.
This course provides the opportunity for senior-level students to gain a paid “on-the-job” work experience in the career area of their choice. An Individual Educational Training Plan and Training Agreement are developed for each student-trainee detailing his/her specific learning activities. This course may be taken for one or two hours. Student wages are equivalent to those earned by other trainees in that particular occupation. Note: A student who chooses the Internship course for either one or two hours is expected to meet 200 hours of work per semester
World Language Credit: Students may replace one credit of World Language with one credit of CTE when CTE is taken as a second (or additional) VPAA credit. Note: These CTE courses may fulfill the one credit of Visual, Performing, Applied Arts (VPAA) graduation requirement. (Two .5 or one 1.00 CTE courses are required for the successful completion to meet this requirement.)
* Articulation Agreement: Eligible students could qualify for tuition-free (articulated) credits at Macomb Community College, Oakland Community College, Henry Ford Community College, Washtenaw Community College and Baker College.
For more information, visit the following website: http://chippewavalleyschools.org/downloads/careerarticulation/articulation_
9086 TOURISM AND HOSPITALITY (1 hr) Gr 9-11 0.5 credit Prerequisite/Recommendation: None.
Students will gain an understanding of the core skills needed, education and work experiences required in order to advance in the world's second largest industry – Tourism and Hospitality. Students will also become familiar with the various career paths and opportunities available in the other main branches of the tourism and hospitality industry. Portions of the course will include lessons on world cultures and their food. Students will gain basic exposure to the culinary arts. This course is not approved as a senior math-related credit. NOTE: The tourism and hospitality course is an exploratory elective and is provided as a tourism and hospitality awareness course only.
Please be advised: Students who select CTE courses that require travel with our shuttle service, should opt for a 2-hr block course, if possible, as doing so minimizes the impact of lost instructional time due to traveling..