Options Book - Brecksville-Broadview Heights City Schools

CVCC Career Field
Hospitality & Tourism
(See Career Pathway Page 48-49)
CULINARY ARTS &
FOOD SERVICES
Credit: Year One – 1.0 Biochemistry, 2.5 elective;
Year Two – 3.5 elective
Fees: Year One – $235
Year Two – $199
Skills taught in this program include commercial food
preparation and operation of a restaurant. Students are
taught menu planning, purchase of supplies, proper
food storage, record keeping, dining room service
techniques, cooking and baking, and sanitation. Students
gain knowledge and experience in restaurant
operation by running The Valley Inn Restaurant which
is located within the school and is open to the public
three days a week. This course is available in both
the regular half-day format and the full-day format in
which students attend the Career Center for the full day
and take the required academic courses along with the
Culinary Arts class. (See the list of academic courses
under Cosmetology.) Students completing this course
are eligible for ProStart and ServSafe certification from
the National Restaurant Association.
HOTELS & RESORTS
Credit: 3.5 elective per year
Fees: Year One – $75
This program provides students needing entry-level
skills and more time for skill acquisition with practical
work experience leading to entry-level positions in
hotels, motels, hospitals, bed & breakfasts, nursing
homes, restaurants and other hospitality and service
industries. Through direct instruction and communitybased
work projects students learn the fundamentals
of cooking & baking, sanitation, banquet setup and
clearing, laundry & linen care, room maintenance,
security and more. Also emphasized are employability
skills, such as work ethic, accountability, decisionmaking,
following directions, punctuality, teamwork,
and proper attire. Students will have the opportunity
to earn ServSafe certification from the National Restaurant
Association. Counselor recommendation is
required for admission to this program.
47