Course Code:
HCT1671 - 1672

Credit Value: 0.500

College Credit: No

Cross-credited Courses: N/A

Pre-requisite:
Sequential Courses

Course Title: Culinary Services Coop 1, 2

Course Code: HCT1783

Focus: FACSE

Credit Value: 0.250

College Credit: No

Cross-credited Courses: N/A

Pre-requisite: N/A

Course Title: Culinary Services Coop WS Exp 1

Students who are only enrolled in Career Choices for .25 credit and the worksite experience qualify for CTE Personal and Culinary Services or Culinary Arts/Chef Training or Food Production and Services may work in an occupation related to this field, (and earn .25 credit) following OSPI, WAC 180-50-345, and coop work-based learning and credit granting requirements.

Course Code:
HCT1395
HCT1397

Credit Value: 0.500

College Credit: Pending

Cross-credited Courses: N/A

Pre-requisite:
Sequential Courses

Course Title: Food Production/ProStart 1A & 1B

Each course satisfies a .5 occupational (CTE) credit required for graduation, explores global and diverse influences in educational careers and uses core essential learnings and grade level expectations, (FCCLA) Family, Career, and Community Leaders of America national leadership programs to assess learning. These course are an advanced course in the Health Sciences and Human Service Career Strands.

Do you enjoy cooking? Do you spend time preparing gourmet food for others? Have you always wanted to work in the hospitality, foods, nutrition, culinary or dietetics industry? Does national food competition and an opportunity to show off your food creativity peak your interest? ProStart 1A is part of a four-course sequence of 360 hours (1A, 1B, 2A, 2B) designed to prepare students for hospitality and culinary careers, scholarships, part-time work, advanced college credit, and nationally recognized certifications by the Hospitality Business Alliance and the National Restaurant Association. Students grade 10 – 12 compile a portfolio showcasing skills learned in culinary, cooking, food preparation, resource management, nutrition, food safety, waitperson, and customer service.

Food Production/ProStart 1B continues the student portfolio and exhibition of work in food preparation and management. Students grade 10 – 12, with a B or better, may take this course if they have had 1A, 2A, or 2B.

Course Code:
HCT1396
HCT1398

Credit Value: 0.500

College Credit: Pending

Cross-credited Courses: N/A

Pre-requisite:
Sequential Courses

Course Title: Food Production/ProStart 2A & 2B

Each course satisfies a .5 occupational (CTE) credit required for graduation, explores global and diverse influences in educational careers and uses core essential learnings and grade level expectations, (FCCLA) Family, Career, and Community Leaders of America national leadership programs to assess learning. These course are an advanced course in the Health Sciences and Human Service Career Strands.

Students grade 10 – 12 compile a portfolio and resume showcasing skills in culinary, cooking, advanced food preparation and presentation, resource management, nutrition, sanitation, food safety, waitperson, and customer service.

Food Production/ProStart 22B continues the student portfolio and exhibition of work in food preparation and management. Students grade 10 – 12, with a B or better, may take this course if they have had 1A, 1B, or 2A.

Course Code: HCT

Credit Value: 0.500

College Credit: No

Cross-credited Courses: N/A

Pre-requisite:
Sequential Courses

Course Title: Hospitality, Tourism and Recreation 1, 2

Course Code: HCT

Credit Value: 0.500

College Credit: No

Cross-credited Courses: N/A

Pre-requisite:
Sequential Courses

Course Title: Lodging Management 1, 2