HOSPITALITY AND TOURISM
CAREER FOCUS 9th Grade 10th Grade 11th Grade 12th Grade
Chef-Baker Personal and Family Nutrition and Food Science(.5) Culinary Arts I (2) Culinary Arts II (2)
Restaurant Professional Development (1) and
Convention Services Food Science and Technology(.5) (PE Waiver) (PE Waiver)
Food Service Worker
*This plan of study should serve as a guide for recommended course work.
Personal and Family Development science, and food technology. Instructional topics include diet-related disorders, diets
PEIMS Number: 12201210* (PERFAMDV) Recommended Grade Placement: 9-12 Credit: 1 appropriate to the life cycle and other factors, therapeutic diets, chemical and physical changes
Recommended Prerequisite: None that affect food product quality, technologies used in food processing and product
This comprehensive laboratory course is designed to address a broad range of knowledge and development, food safety and sanitation standards, market research, legal issues, and food
skills related to personal development and management, promotion of strong families, and policies.
preparation for adult roles. Content includes a focus on developing positive relationships with Culinary Arts I
peers; child development and care; and clothing selection and maintenance. Other studies PEIMS Number: N1256821* (CULART-1) Recommended Grade Placement: 11-12 Credit: 2
address nutrition and dietary practices; food selection and preparation; budgeting and Recommended Prerequisite: Food Science Technology (PE Waiver)
management of family housing needs This laboratory course provides specific training designed to develop knowledge and skills for
Nutrition and Food Science employment in the area of culinary arts. Instruction includes operation and management of
PEIMS Number: 12204210* (NU&FDSCI) Recommended Grade Placement: 10-12 Credit: ½ restaurants, food service establishments, quantity food production skills, food preparation and
Recommended Prerequisite: Personal and Family Development presentation, service techniques, marketing strategies, and technology applications in the food
This course concentrates on nutrition, food choices, and food management skills for service industry. Legal considerations, customer service techniques and career options are also
individuals and the family throughout the life cycle. Instruction addresses nutrition and food addressed in the content.
science from the perspective of food habits and wellness; menu planning; special dietary needs; Culinary Arts II
food costs and budgeting; food safety and sanitation procedures; food labels; technology PEIMS Number: N1256822* (CULART-2) Recommended Grade Placement: 11-12 Credit: 2
implications; and food handling, storage, and preparation practices. Recommended Prerequisite: Culinary Arts I (PE Waiver)
Food Science and Technology This laboratory course provides specific training designed to develop knowledge and skills for
PEIMS Number: 12204310* (FDSCI&TK) Recommended Grade Placement: 10-12 Credit: ½ employment in the area of culinary arts. Instruction includes operation and management of
Recommended Prerequisite: Nutrition and Food Science restaurants, food service establishments, quantity food production skills, food preparation and
This course provides foundational training in the area of food science and technology. Content presentation, service techniques, marketing strategies, and technology applications in the food
addresses food science principles; nutrition and wellness; food technology; world food supply; service industry. Legal considerations, customer service techniques and career options are also
managing multiple family, community, and career roles; and career options in nutrition, food addressed in the content.
Prosper ISD does not discriminate on the basis of sex, handicap, race, color, and/or national origins in its educational programs. Admission into career programs is based on age, grade, interest, aptitude
and ability. Lack of English language will not be a barrier to admission and participation in any educational program.