CTE Pathways: Food Science & Hospitality

Those with dreams of becoming a chef or owning their own restaurant will want to consider the Food Service and Hospitality pathway. Discover the basics of culinary arts and build the skills you need to succeed.

Food Science & Culinary Pathway

This pathway enhances applied learning through practical lab experiences that align with classroom teachings. Technology and industry-standard equipment are central to the coursework, allowing students to develop advanced skills.

Students having fun working in the kitchen

Courses

YEAR 1: Fundamentals of Culinary Arts

Course Description

From basic kitchen safety and sanitation to knife skills to food prep, students will gain skills in all areas of food service. Students will learn how to identify needed equipment and ingredients and how to prepare a variety of items, from meats and pasta to vegetables and soups. At the end of the course, students will have the opportunity to earn a ServSafe Food Handler CA certification.

YEAR 2: Culinary Arts Capstone

Course Description

In this capstone course, students will explore the baking side of culinary arts, learning how to make bread, pastry dough, cakes, cookies, and more. The course also covers how to plan and price menus and the skills needed to run a restaurant.

Outcomes

Students who complete the first course and pass an assessment receive the California ServSafe Food Handler certification.

For More Information

Contact:

Johnny Zegarra, Teacher
jzegarra@dusd.net

Learn More: CTE Pathways at Warren

Each CTE Pathway is industry-focused and usually consists of 2-3 courses. The last course in the pathway is the capstone. When students complete a course they may receive college credit or receive an industry certificate. Click on each industry below to see details about the courses and outcomes.