program of studies banner

WHPS Home Course Descriptions Home

HOSPITALITY, Culinary & Tourism PATHWAY

Family & Consumer Sciences focuses on skills needed to successfully manage resources, not only as individuals, but as group members within the family, workplace, and community. With a variety of courses offered, Family & Consumer Sciences helps students develop skills in the areas of self-confidence, setting goals, developing values and making educated decisions. These courses prepare students for daily life challenges by providing opportunities to express individual creativity. Family & Consumer Sciences students develop career pathway awareness, 21st century skills, an understanding of relationships and life management skills surrounding nutrition, health, consumerism and parenting.

Family & Consumer Sciences offers college credit for selected courses as noted through the College Career Pathways (CCP) program partnership with CT State schools and the University of Connecticut Early Childhood Experience (ECE) program.

Baking & Pastry Arts

.5 Credit
Grades 9-12
Prerequisite: Introductory Foods

Graduation Category: Humanities/Applied Art

With baking becoming a fast-growing part of the food service and hospitality industry, students enrolled in this course will develop the knowledge and skills to evaluate and prepare a variety of baked goods, desserts, and pastries. Topics within this culinary option include the fundamental concepts of yeast dough preparation, simple pastries, pies, cookies, cakes, icings, glazes and artisan breads. This course will cover basic ingredients, techniques, weights and measures, formula conversions and baking terminology and will emphasize development through both theory and practical preparations during laboratory activities.

Careers in Foods

1 Credit
Grades 10-12
Prerequisite: Introductory Foods and at least one other culinary course

Graduation Category: Humanities/Applied Art

This course is designed to offer students the opportunity to develop food service and restaurant management experience, as well as build self-confidence and leadership skills. Through an authentic student-run restaurant, quantity food production methods and quality control measures are essential components to this course and are practiced weekly in laboratory sessions. Students make the major decisions in the planning of activities surrounding restaurant operation and take-out catering. In addition, opportunities for service learning are provided as students participate in the catering of both school and community events, such as award ceremonies, senior citizen functions, club events, and dances, which can take place after regular school hours. If you have culinary aspirations, this is the course for you!

Culinary Arts

.5 Credit
Grades 9-12
Prerequisite: Introductory Foods

Graduation Category: Humanities/Applied Art

This course is designed to build upon knowledge gained in Introductory Foods. This course focuses on the preparation of meal accompaniments and components that require advanced preparation techniques. Students will prepare foods while considering dietary restrictions and budgetary implications. Through problem-solving, research and self-evaluation, students will cite scientific reasons for successes and failures with recipes. Culinary skills such as garnishing techniques and mother sauces are explored and students will demonstrate acquired knowledge through project-based experiences. The research of family dietary concerns and the exploration of personal nutritional habits round out this valuable course.

(Offered every other year in even-numbered years: 26-27, 28-29, etc.)

Introductory Foods

.5 Credit
Grades 9-12
Prerequisite: None

Graduation Category: Humanities/Applied Art

This course introduces students to the areas of nutrition, food preparation and meal planning. Through laboratory work, students learn about kitchen tools, equipment, terminology, food groups, recipes and safety and sanitation procedures. With the time management skill emphasized, students problem-solve in a collaborative setting while preparing baked products, simple meals, side main dishes and desserts. Students will learn about healthy eating while making wise consumer choices.

Leadership in Culinary Arts

1 Credit
Grades 11-12
Prerequisite: Careers in Foods

Graduation Category: Humanities/Applied Art

This course is designed to offer students the opportunity to further develop food service and restaurant management skills within the Nutrition College Career Pathway. Along with cultivating leadership and collaboration skills, students will deepen their understanding of the culinary curriculum through peer mentoring, restaurant management roles and internship participation. These advanced culinary students will prepare for jobs in the food service industry and/or for further education as they participate in required catering opportunities, research projects and a culinary internship activity. Many of these events will take place after regular school hours. For any student successfully completing Leadership in Culinary Arts in their junior year, this course may be repeated in their senior year with the incorporation of a capstone project and further enhanced activities.

Regional and International Cuisines

.5 Credit
Grades 9-12
Prerequisite: Introductory Foods

Graduation Category: Humanities/Applied Art

This course allows more time for individual work by students in the development and preparation of regional and international recipes. Through the medium of food preparation, students will develop an understanding of relationships between people of various regions of the world. Students will study the interaction that culture, climate, and geography have on food choices from various countries of the world as well as regions of the United States. Current and future issues regarding global nutrition and health will be examined. Complex food preparation and other laboratory experiences are an integral part of this course.

(Offered every other year in odd-numbered years: 27-28, 29-30, etc.)