Menu Burleson High School
Disciplines
Hospitality and Tourism
CULINARY ARTS 1A CLAR1A
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 technique.
CREDIT: 1TYPE: RegularGRADE: 11-12
PREREQUISITE: INCULB - INTRODUCTION TO CULINARY ARTS B (r) or FODSCB - FOOD SCIENCE B(r)
COREQUISITES: If you take this course, you must also take CLAR1B - CULINARY ARTS 1B
CULINARY ARTS 1B CLAR1B
Same course as #CLAR1A.
COURSE NOTE: Restaurant Management and Principles of Hospitality and Tourism and Lifetime Nutrition and Wellness
CREDIT: 1TYPE: RegularGRADE: 11-12
COREQUISITES: If you take this course, you must also take CLAR1A - CULINARY ARTS 1A
FOOD SCIENCE A(r) FODSCA
This course investigages food science by conducting laboratory and field investigations, using scientific methods during investigations, and making informed decisions using critical thinking and scientific problem solving. Food Science is the study of the nature of foods, the causes of deterioration, the principles underlying food processing, and the improvement of foods for the consuming public.
COURSE NOTE: SITE: BHS ONLY
CREDIT: 0.5TYPE: RegularGRADE: 10-12
PREREQUISITE: PRHOSB - PRINCIPLES OF HOSPITALITY & TOURISM B (r)
COREQUISITES: If you take this course, you must also take FODSCB - FOOD SCIENCE B(r)
FOOD SCIENCE B(r) FODSCB
Same as Course #FOODSCIA, continued.
COURSE NOTE: SITE: BHS ONLY
CREDIT: 0.5TYPE: RegularGRADE: 10-12
COREQUISITES: If you take this course, you must also take FODSCA - FOOD SCIENCE A(r)
INTRODUCTION TO CULINARY ARTS A (r) INCULA
This course will emphasize the principles of planning, organizing, staffing, directing, and controlling the management of a variety of food service operations. Students will gain insight into the operation of a well-run restaurant.
CREDIT: 0.5TYPE: RegularGRADE: 10-12
PREREQUISITE: PRHOSB - PRINCIPLES OF HOSPITALITY & TOURISM B (r)
COREQUISITES: If you take this course, you must also take INCULB - INTRODUCTION TO CULINARY ARTS B (r)
INTRODUCTION TO CULINARY ARTS B (r) INCULB
Same course as #INCULA.
CREDIT: 0.5TYPE: RegularGRADE: 10-12
COREQUISITES: If you take this course, you must also take INCULA - INTRODUCTION TO CULINARY ARTS A (r)
PRINCIPLES OF HOSPITALITY & TOURISM A (r) PRHOSA
The hospitality and tourism industry encompasses lodging, travel and tourism; recreation, amusements, attraction, and 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.
CREDIT: 0.5TYPE: RegularGRADE: 9-10
COREQUISITES: If you take this course, you must also take PRHOSB - PRINCIPLES OF HOSPITALITY & TOURISM B (r)
PRINCIPLES OF HOSPITALITY & TOURISM B (r) PRHOSB
Same course as #PRHOSA.
CREDIT: 0.5TYPE: RegularGRADE: 9-10
COREQUISITES: If you take this course, you must also take PRHOSA - PRINCIPLES OF HOSPITALITY & TOURISM A (r)