Introduction to Hospitality and Culinary Arts

Through hands-on, flavor-filled experiences, this course provides a foundational knowledge of cooking techniques that are applicable to everyday life as well as essential knowledge of the hospitality industry. Students will learn about the array of careers available in various segments of the hospitality industry including tourism, event planning, leadership and restaurants. Students will also explore how culinary skills bring creativity, flavor, and innovation to this fast-growing field. Food preparation techniques are taught along with product quality. This course is particularly beneficial to students interested in food-related careers such as food science, hotel/restaurant management, sports nutrition, dietetics, and catering. This weighted course is eligible for Dual Credit through COD.