Culinary Arts Uniform and Curriculum Requirements
All Culinary Arts students are required to purchase a school-approved chef uniform. The complete uniform consists of a chef's jacket embroidered with the student's name and the HHS Culinary logo, White & black checkered pants , hat, apron (color depends on the students years in the program), and neckerchief. The estimated cost of the uniform is $60. and must be ordered and paid for during the first two weeks of the school year.
All students must also obtain black, closed toe, slip resistant shoes to wear in the kitchen. Shoes can be purchased from various stores in Horizon city, and El Paso including Walmart, Target and specific shoe stores.
Lab restrictions:
All students must also obtain black, closed toe, slip resistant shoes to wear in the kitchen. Shoes can be purchased from various stores in Horizon city, and El Paso including Walmart, Target and specific shoe stores.
Lab restrictions:
- No artificial nails are allowed on lab days! Natural nails must be kept short, and students must use a nail brush (provided by the student.) They are a potential containment.
- No nail polish is allowed, even clear. It is a potential containment.
- No artificial eye lashes. It is a potential containment.
- No jewelry! It must be kept locked in your locker if you choose to bring it on lab days. It is a potential containment.
Culinary Arts Curriculum
The Culinary Arts program at Horizon High School is curriculum designed by the Texas Education Agency and is based on American Culinary Federation Standards. The state's curriculum is alligned with Community Colleges in Texas, as well as many of the finest Culinary Arts schools in the nation.
Several courses are offered under the Hospitality and Tourism Career Cluster in the Culinary Arts Pathway including: Principles of Hospitality & Tourism; Introduction to Culinary Arts; Culinary Arts; Advanced Culinary Arts; and Practicum in Culinary Arts.
Principles of Hospitality and Tourism introduces students to an industry that encompasses lodging, travel and tourism, recreation, amusement, attractions, and food/beverage operations. Students learn knowledge and skills focusing on communication, time management, and customer service that meet industry standards. Students will explore the history of the hospitality and tourism industry and examine characteristics needed for success in that industry.
Introduction to Culinary Arts course will emphasize the principles of planning, organizing, staffing, directing, and controlling the management of a variety of food service operations. The course will provide insight into the operation of a well-run restaurant. Introduction to Culinary Arts will provide insight into food production skills, various levels of industry management, and hospitality skills, This is an entry level course for students interested pursuing a career in the food service industry. This course is offered as a classroom and laboratory-based course.
Culinary Arts is a 2 credit course that begins with the fundamentals and principles of the art of cooking and the science of baking, and includes management, production skills and techniques. Students can pursue a national sanitation certification or other appropriate industry certifications. This course is offered as a laboratory-based course.
Advanced Culinary Arts is a 2 credit course that will extend content and enhance skills introduced in Culinary Arts by in-depth instruction of industry-driven standards to prepare students for success in higher education, certifications, and /or immediate employment.
Practicum in Culinary Arts is a 2 credit course that provides unique occupationally specific opportunities for students to participate in a learning experience that combines classroom instruction with actual business and industry career experiences. The Practicum in Culinary Arts integrates academic and career and technical education; provides more interdisciplinary instruction; and supports strong partnerships among schools, businesses, and community institutions with the goal of preparing students with a variety of skills in a fast-changing culinary arts based workplace.
Several courses are offered under the Hospitality and Tourism Career Cluster in the Culinary Arts Pathway including: Principles of Hospitality & Tourism; Introduction to Culinary Arts; Culinary Arts; Advanced Culinary Arts; and Practicum in Culinary Arts.
Principles of Hospitality and Tourism introduces students to an industry that encompasses lodging, travel and tourism, recreation, amusement, attractions, and food/beverage operations. Students learn knowledge and skills focusing on communication, time management, and customer service that meet industry standards. Students will explore the history of the hospitality and tourism industry and examine characteristics needed for success in that industry.
Introduction to Culinary Arts course will emphasize the principles of planning, organizing, staffing, directing, and controlling the management of a variety of food service operations. The course will provide insight into the operation of a well-run restaurant. Introduction to Culinary Arts will provide insight into food production skills, various levels of industry management, and hospitality skills, This is an entry level course for students interested pursuing a career in the food service industry. This course is offered as a classroom and laboratory-based course.
Culinary Arts is a 2 credit course that begins with the fundamentals and principles of the art of cooking and the science of baking, and includes management, production skills and techniques. Students can pursue a national sanitation certification or other appropriate industry certifications. This course is offered as a laboratory-based course.
Advanced Culinary Arts is a 2 credit course that will extend content and enhance skills introduced in Culinary Arts by in-depth instruction of industry-driven standards to prepare students for success in higher education, certifications, and /or immediate employment.
Practicum in Culinary Arts is a 2 credit course that provides unique occupationally specific opportunities for students to participate in a learning experience that combines classroom instruction with actual business and industry career experiences. The Practicum in Culinary Arts integrates academic and career and technical education; provides more interdisciplinary instruction; and supports strong partnerships among schools, businesses, and community institutions with the goal of preparing students with a variety of skills in a fast-changing culinary arts based workplace.
