CTE Food Service and Hospitality Pathway
The Food Service and Hospitality Pathway is embedded in the Vineyard Academy serving approximately 200 students. Vineyard Academy is a California Partnership Academy program that is a designated Lighthouse Academy for the California Department of Education. The program has recently received a Middle Schools Foundations Grant to expand offerings at Windsor Middle School.
Course Descriptions
Hospitality and Tourism
This introductory course in the Hospitality, Tourism, and Recreation sector is the first in a sequence of courses that provides instruction in local tourism careers in Sonoma County. It is a semester long course embedded in the Vineyard Academy for 10th grade students and introduces them to various aspects of the industry sector and related career paths including hotel operations and management, food service and restaurant operations, historical sites and landmarks, and economic impact of tourism.
Culinary Arts I
This year-long concentrator course for Vineyard Academy prepares students to understand the scientific principles of nutrition, the relationship of nutrition to health and well-being, and also prepares students with food production, preparation, and service skills. Instruction includes topics such as finding nutritive food values; planning, selecting, storing, purchasing, preparing, testing, serving and selling of quality food and food products; nutrition and health; safety and emergencies; food safety and sanitation; meal management; food preparation; food purchasing; food in culture; the science of food and nutrition; food costs and production; and food technology. This course provides a solid background for a wide range of careers such as food service and hospitality, food science, dietetics, and nutrition.
Culinary Arts II
This capstone course for Vineyard Academy prepares students for employment in occupations in the culinary and nutrition industries. Instruction includes meeting nutritional and dietary needs; planning, selecting, purchasing and preparing of food to meet specifications, conserve nutrients, and maximize flavor; operational procedures; food safety and sanitation; using dietary and food guidelines to plan healthy diets; food preferences; data and statistics; restaurant management, catering, and marketing. Students develop skills to utilize nutritional knowledge in preparing, inspecting, and serving meals to people; identifying qualities of various foods and preparing a wide variety of savory and sweet dishes. Students can choose a baking and pastry focus for their capstone course.