Menu Lockhart High School
General
Disciplines
Hospitality and Tourism
LIFETIME NUTRITION AND WELLNESS .5CT601
This laboratory course allows students to use principles of lifetime wellness and nutrition to help them make informed choices that promote wellness as well as pursue careers related to hospitality and tourism, education and training, human services, and health sciences. Students are also given the opportunity to develop leadership skills through the FCCLA organization.
CREDIT: 0.5TYPE: Articulated CreditGRADE: 9-11
PREREQUISITE: 2740 Principles of Hospitality & Tourism or 0814 Principles of Human Services
COREQUISITES: If you take this course, you must also take CT703 - DOLLARS AND SENSE
PRINCIPLES OF HOSPITALITY AND TOURISM CT600
This laboratory course allows students to use principles of lifetime wellness and nutrition to help them make informed choices that promote wellness as well as pursue careers related to hospitality and tourism, education and training, human services, and health sciences. Students are also given the opportunity to develop leadership skills through the FCCLA organization.
CREDIT: 1TYPE: RegularGRADE: 9-12
HOTEL MANAGEMENT CT602
Hotel Management focuses on the knowledge and skills needed to pursue staff and management positions available in the hotel industry. This in-depth study of the lodging industry includes departments within a hotel such as front desk, food and beverage, housekeeping, maintenance, human resources, and accounting. This course will focus on, but not be limited to, professional communication, leadership, management, human resources, technology, and accounting.
CREDIT: 1TYPE: RegularGRADE: 10-11
PREREQUISITE: Principles of Human Services, Principles of Hospitality and Tourism
INTRODUCTION TO CULINARY ARTS CT603
This course will emphasize obtaining Servsafe certification by the National Restaurant Association. The course will concentrate skills and attributes needed to fill entry level culinary and food service positions. Instruction includes training in the fundamental of basic food production, nutrition, sanitation, and management services. As a part of the instruction, reinforcement of basic skills in communication, listening, following directions, and math skills.
These students will learn every aspect of the food service industry from preparation, storage, presentation, service, and the business side. They will also be allowed to participate in caterings and all other events that Culinary I and II are participating.
CREDIT: 1TYPE: RegularGRADE: 10-12
PREREQUISITE: Lifetime Nutrition and Nutrition and Wellness
CULINARY ARTS CT604
Culinary Arts begins with the fundamentals and principles of the art of cooking and the science of baking and includes management and production skills and techniques. Students can pursue a national sanitation certification, or other appropriate industry certification. Students are also given the opportunity to develop leadership skills through the FCCLA organization. This course may receive statewide articulated college credit. See CTE teacher for more information. Serv-Safe certification must be obtained during this course for credit to be granted at the college level.
CREDIT: 2TYPE: Articulated CreditGRADE: 11-12
PREREQUISITE: Lifetime Nutrition and Wellness. Must also have Teacher approval and be 16 years old by Sept. 1st of 2017.
DOLLARS AND SENSE CT703
The Human Services Career Cluster focuses on preparing individuals for employment in career pathways that relate to families and human needs such as counseling and mental health services, family and community services, personal care services, and consumer services.
CREDIT: 0.5TYPE: RegularGRADE: 11-12
PREREQUISITE: 0814 Principles of Human Services or 2740 Principles of Hospitality & Tourism
COREQUISITES: If you take this course, you must also take .5CT601 - LIFETIME NUTRITION AND WELLNESS
PRACTICUM IN CULINARY CT605
This course is a continuation of Culinary Arts. This course is a unique practicum that provides occupationally specific opportunities for students to participate in a learning experience that combines classroom instruction with laboratory-based actual business and industry career experiences. Students are also given the opportunity to develop leadership skills through the FCCLA organization. This course may receive statewide articulated college credit. See CTE teacher for more information. Reliable transportation may be needed for this class. Students may incur the following expenses as a requirement to this class:
* Food Handlers Cost
* Serv Safe Certificate Cost
* Uniform
CREDIT: 2TYPE: Articulated CreditGRADE: 12
PREREQUISITE: Successful completion of Culinary Arts I