Hospitality, Tourism, and Recreation sector logo, a waiter hand holding a platter with two cups on it on a dark pink backgrou
  •  

     

     

    Culinary Arts & Hospitality Management

  •  

    Teacher: Angela Ash & Elizabeth Skylar
    Phone: 916.782.3753 ext 200 (e.skylar) ext 201 (a.ash)
    Email: aash@rjuhsd.us or eskylar@rjuhsd.us
    Room: Tiger Test Kitchen #200
    Social Media:

    Catering business!

    Industry Sector: Hospitality, Tourism, and Recreation
    Pathway: Food Service and Hospitality

    State Competition!

    Program Description

    A comprehensive series of courses driven by industry and education standards in the Hospitality, Tourism and Recreation sector with concentration in Food Service and Hospitality pathway

    Sequence of Classes

    Introductory Course Title - CULINARY 1:  Intro to Food & Beverage
    (UC/CSU 'G' Elective)

    Syllabus: link to syllabus

    CULINARY 1: Open to grades: 9-12 *Requested contribution of $40.00 for consumable food costs Love food? Learn how the “pros” do it by and discover where good food comes from using foundational cooking methods preparing a variety of “from scratch” sweet and savory dishes including baked goods, soups, salads, breakfast foods and entrées with an emphasis on freshness, affordability, nutrition and flavor! Earn your Food Handler Certification and develop transferable workplace skills that will make YOU an irresistible employee. Learn the language of Culinary Arts and the business of food and with “hands-on” lab experiences twice a week using the National Restaurant Association ProStart Curriculum. ***Please note: Peanuts, tree nuts and shellfish are used in the Culinary Arts Program.

    Concentrator Course Title - CULINARY 2:  Culinary Methods & World Cuisines
    (UC/CSU 'G' Elective)

    Syllabus: link to syllabus

    CULINARY 2: METHODS, WORLD CUISINES & CATERING Open to grades: 10-12 *Requested contribution of $40.00 for consumable food costs Prerequisite: Successful completion of Culinary 1: Introduction to Food and Beverage Placement recommendation: A grade of “C” or better in prerequisite coursework and teacher recommendation. Students should be self-directed, responsible, and be able to work collaboratively. Take your passion for food to the next level and explore cuisines of the world, developing “palate memory” and the ability to use flavor profiles in your daily cooking. Expand and develop culinary technique and cooking methods to include Grand and derivative sauces, plated desserts, pastry, chocolate, and a wide variety of proteins, grains, fruits and vegetables. Apply your culinary and business skills in the back and front of the house by developing menus and hosting staff lunches once a month in the “Tiger Café”. The National Restaurant Association ProStart Foundation curriculum and ServSafe training are put into action in “hands on” labs three times per week. ***Please note: Peanuts, tree nuts and shellfish are used in the Culinary Arts Program. 

    Capstone Course Title - CULINARY 3:  Advanced Culinary & Tiger Cafe
    (UC/CSU 'G' Elective)
    Syllabus: link to syllabus

    CULINARY 3: ADVANCED TECHNIQUES & EVENT MANAGEMENT Open to grades: 10-12 *Requested contribution of $40.00 for consumable food costs Prerequisite: Successful completion of Culinary 2: Methods, World Cuisines & Catering Placement recommendation: A grade of “C” or better in prerequisite coursework and teacher recommendation. Students should be self-directed, responsible, be able to work collaboratively, and display strong leadership skills. Is the food industry for you? Your skills are put to work day to day in a busy commercial kitchen catering a variety of campus and community events while developing an understanding of cooking for “purpose”. Structured to simulate a working restaurant or catering business, student leaders cost, plan, test and serve recipes to suit clients’ purposes and budgets using fresh and affordable ingredients and creative culinary techniques. Numerous and diverse food service events develop an awareness of the spectrum of industry careers and opportunities while teaching the business side of food from an owner/operators perspective. Earn college credit, scholarships and job referrals while filling your resume with relevant experience for life! *students will be required to participate in a few food service events after school hours. ***Please note: Peanuts, tree nuts and shellfish are used in the Culinary Arts Program. 

     Extended Learning Course - CULINARY 4:  Intern & Industry Experiences

    (UC/CSU 'G' Elective)
    Syllabus: link to syllabus

    CULINARY 4: TEACHER INTERN & INDUSTRY APPRENTICE Open to grades: 11-12 Prerequisite: Culinary 1-3 and Instructor approval. *Students should be mature, proactive and professional. Get a taste of careers within the food and hospitality industry while supporting Tiger Café in a leadership role. Assist and lead in web design/maintenance, marketing/communications, event/menu planning, budgeting/billing, knife skills, and recipe testing. Refine front-of-house service skills and experience by managing a variety of food service events as you continue to expand your culinary back-of-house knowledge and skills. Prepare for the management level ServSafe certification exam which, along with rigorous course curriculum and intern experience, earns credit at schools such as Johnson & Wales, Art Institutes and American River College. *students will be required to participate in a few food service events after school hours. ***Please note: Peanuts, tree nuts and shellfish are used in the Culinary Arts Program. 

     Program Outcomes

    • Industry Certifications (ServSafe Food Handlers Card, ServSuccess Restaurant Manager, ServSafe Manager)
    • Resourcefulness with ingredients in personal and commercial applications
    • Confidence, skills and preparation to tackle 'the real world of college and work' that are transferrable to any interest or pathway

     Program Accomplishments

    • All 4 levels are certified 'G' credit/Elective status since 2018 
    • Instructors are continually honing skills with industry professionals and maintaining mentorship relationships that greatly benefit students
    • Dozens of industry mentors from a spectrum of pathways visit, support and coach our students and drive curriculum updates to meet current industry demand
    • Work closely with variety of post-secondary institutions and instructors (Culinary Institute of America's Napa/St Helena, American River College/Los Rios Colleges, Sierra College Agriculture, Business & Marketing, 16 CSU Campuses offering Hospitality, Tourism & Recreation related majors, UC Davis Food Science, Enology, Agriculture, Cal Poly Pomona's esteemed Collins College of Hospitality Management, etc) 

     CIA St Helena trip