The hospitality and tourism industry encompasses lodging; travel and tourism; recreation, amusements, attractions, resorts; and restaurants and food beverage service.  The hospitality and tourism industry maintains the largest national employment base in the private sector.  Students use knowledge and skills that meet industry standards to function effectively in various positions within this multifaceted industry.  Students are encouraged to participate in extended learning experiences such as career and technical student organizations and other leadership or extracurricular organizations.

Culinary Arts (I):

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 Texas culinary specialist certification, or any other appropriate industry certification. This course offers direct hands on experience in Back of the House operations and catering. This course may be offered as a laboratory-based or internship course. Students are encouraged to participate in extended learning experiences such as career and technical student organizations and other leadership or extracurricular

Practicum (CA II):

This laboratory course provides specific training designed to develop knowledge and skills for employment in the area of culinary arts. Instruction includes operation and management of quantity food production skills, food preparation and presentation, and service techniques. Course instruction will take place in an authentic restaurant production area, Studio 08. The 36-week curriculum also includes extensive laboratory exercises in the study and preparation of meats, game, poultry, pork, and fish. Advanced study in Pastry/Pate a choux, cake decorating, charcuterie, pates and terrines, and plated presentation . Students will undergo internships which may lead to job placement, employment opportunities and advancement. Students will execute and run Studio 08, open to the public for brunch and lunch, take out and catering services. Through training at Studio 08, students will execute short order preparation as well as Front of the House and Back of the House Operations. Through catering services, students will execute service through plated service and a variety of buffets.