Hoover High School

Culinary Arts I
· Hospitality Fundamentals 
Students will explore the fundamentals of the hospitality and tourism industry, including culinary arts, foodservice, lodging, travel, and tourism. Students will learn customer service principles, examine cultural and technological influences on the field, and apply essential safety and sanitation practices in the workplace.
1 Period / 1 Credit Course
Offered to 10-11 grade students 


Culinary Arts II – consists of 2 classes
· Contemporary Cuisine
Students will prepare regional and international dishes while developing new recipes, planning menus, and managing food costs. The course emphasizes equipment use and care, food science, inventory management, presentation, and proper safety and sanitation practices.
1 Period / 1 Credit Course
Offered to 10-11 grade students 
Pre/Corequisite: Culinary Arts l
· Bakery and Pastry Arts
Students will apply food-science principles to create breads, desserts, and pastries while mastering decorating and presentation techniques. The course covers ingredient selection, cost control, recipe development, and emphasizes personal, food, and equipment safety.
1 Period / 1 Credit Course
Offered to 10-11 grade students 
Pre/Corequisite: Culinary Arts l


Culinary Arts lll – consist of 3 classes
· Fundamentals of Food Production
Students will prepare a variety of food and beverage items using standardized recipes while applying principles of plating and presentation. The course emphasizes safety, sanitation, knife skills, culinary math, and employability, leadership, and communication skills.
1 Period / 1 Credit Course
Offered to 12 grade students 
Prequisite: Culinary Arts l
· Catering and Banquet Service Operations
Students will learn to design and manage catering and banquet operations, including menu planning, budgeting, staffing, and event coordination. The course emphasizes customer service, safety, and the management of high-volume food production.
1 Period / 1 Credit Course
Offered to 12 grade students 
Prequisite: Culinary Arts l
· Hospitality and Tourism Capstone 
This hybrid course combines classroom instruction with real-world experience. Students work in a culinary-related job outside of school while attending class on Mondays. Participation requires reliable transportation, meeting eligibility criteria, and signing an attendance and grading contract with a parent or guardian and employer.
1 Period / 1 Credit Course
Offered to 12 grade students 
Prequisite: Culinary Arts l

The Tri Star Restaurant
The learning lab for the Culinary Arts program is located in the K Hallway at Hoover High School. The food is made from scratch, prepared by the students in the program, and served in the student-run restaurant.


By successfully completing this program, students may earn the ServSafe Food Handler credential, the Rise Up Customer Service and Sales Credential, and the Rise Up Retail Industry Fundamentals Credential.


PHIL OGILVIE, Instructor
(330) 497-5620  ext.1121