Edison High School Class of 2020-2021

Culinary Pathway – Business & Industry Endorsement

PERIOD / Four Year Plan
9TH / 10TH / 11TH / 12TH
1 / English I (1214) or
Pre-AP English I (1215) / English II (1224) or
Pre-AP English II (1225) / AP English III (1236) or
ENGL 1301/1302 DC(1235) / AP English IV (1246) or
ENGL 2322/2323 DC(1245)
2 / Algebra I (2214) or
Pre-AP Geometry (2225) / Geometry (2224) or
Pre-AP Algebra II (2234) / Algebra II (2233) or
PAP Pre-Calc (2242) or DE (2484) / Pre-Calculus (2241) or
AP Calculus AB/BC (2481/2482)
3 / Biology (3224) or
Pre-AP Biology (3225) / Chemistry (3243) or
Pre-AP Chemistry (3244) / Physics (3263) or
AP Physics 1 (3283) / Food Science
(7439) or
AP Biology (3230)
4 / AVID (8545) or
Money Matters (7358) / World History (4224) or
AP World History (4229) / U.S. History (4234) or
AP U.S. History (4236) / AP Govt (4256)/Eco (4266) or
GOVT 2305 DC (4255)/
ECON 1301 DC (4265)
5 / Spanish I (5211) or
Spanish II (5214) / Spanish II (5214) or
Spanish III (5217) / Travel & Tourism Management (7438) / Practicum and
Extended Practicum in Culinary Arts
(7429/7454 DC)
(7430/7455 DC)
6 / Introduction to
Culinary Arts (7436) / Culinary Arts
(7427) / Advanced Culinary Arts
(7428)
7 / Elective
8 / PE (8213) /PE Sub./Elective / Fine Arts Elective / Elective / Elective
TOTAL CREDITS / 8 / 8 / 8 / 8

DC – Dual Credit DE – Dual Enrollment at UT AP – Advanced Placement Pre-AP – Pre-Advanced Placement New Courses/Sequences

Fine Arts Electives / Level I Courses / Level II Courses / Level III Courses / Advanced Courses
Culinary Majors will choose ONE Fine Arts elective / Art I (6411)
Theater Arts I (6441)
Theatre Prod (6451)
Tech Theatre I (6461)
Choir I (6621)
M Band I (6821/6841)
Orchestra I (6651)
Mariachi I (6811)
Jazz Band I (6651)
Dance I (6611) / Art II
Theater Arts II
Theatre Prod II
Tech Theatre II
Choir II
Marching Band II
Orchestra II
Mariachi II
Jazz Band II
Dance II / Art III
Theater Arts III
Theatre Prod III
Tech Theatre III
Choir III
Marching Band III
Orchestra III
Mariachi III
Jazz Band III
Dance III / Art IV
Theater Arts IV
Theatre Prod IV
Tech Theatre IV
Choir IV
Marching Band IV
Orchestra IV
Mariachi IV
Jazz Band IV
Dance IV
PE/PE Substitutes / Level I Courses / Level II Courses / Level III Courses / Advanced Courses
Culinary Majors will choose ONE PE or
PE Substitute / M Band I (6821/6841)
Dance I (6611)
JROTC I (8441)
Athletics (83xx)
Foundations (8213)
Spirit Groups (8151) / Marching Band II
Dance II
JROTC II
Athletics
Indiv/Team Sports (8214)
Spirit Groups / Marching Band III
Dance III
JROTC III
Athletics
Aerobics (8216)
PE 3 (8219)
Spirit Groups / Marching Band IV
Dance IV
JROTC IV
Athletics
Spirit Groups

Spirit Groups Include - Pep Squad, Cheerleading, Drill Team

Additional Electives / Level I Courses / Level II Courses / Level III Courses / Advanced Courses
Culinary Majors may choose from the following electives if schedule allows. / World Geo (4214)
Journalism (1718)
Web Tech (7706)
Bus. Info Mgmt. (7302)
AP Human Geography (4524) / Professional Communications DC (7970) or
Communication Applications DC (1561) / Business Management (7306)
Spec. Topics 1/AP Psychology (4510/4529)
AP Statistics (2491)
AP Spanish IV (5221) / Entrepreneurship (7380)
AP European History (4271)
AP Spanish V (5222)

Students must meet TSI requirements identified by the Alamo colleges prior to enrollment in dual credit courses. Advanced Placement courses are available to prepare students for rigorous college coursework. All students will participate in UIL, student leadership and service opportunities while in high school.

Course / Course Description
Food Science / Food Science is the study of the nature of foods, the causes of deterioration, the principles underlying food processing, and the improvement of foods for the consuming public. Recommended for students in Grades 11-12, students conduct laboratory and field investigations, use scientific methods during investigations, and make informed decisions using critical thinking and scientific problem solving.
Introduction to Culinary Arts / Introduction to Culinary Arts emphasizes planning, organizing, staffing, directing, and controlling the management of a variety of food service operations. This course provides insight into the operation of a well-run restaurant, food production skills, various levels of industry management and hospitality skills. This is an entry level, classroom and laboratory-based course for students interested in pursuing a career in the food service industry.
Culinary Arts / Culinary Arts teaches the art of cooking fundamentals and the science of baking, including management and production skills and techniques. Students pursue a national sanitation certification, a Texas culinary specialist certification or any other appropriate industry certifications in a laboratory-based setting.
Advanced
Culinary Arts / Advanced Culinary Arts extends the content and skills introduced in Culinary Arts. In-depth instruction of industry-driven standards is provided to prepare students for success in higher education, certifications, and/or immediate employment.
Travel & Tourism Management / Travel and Tourism Management incorporates management principles and procedures of the travel and tourism industry as well as destination geography, airlines, international travel, cruising, travel by rail, lodging, recreation, amusements, attractions, and resorts. Employment qualifications and opportunities are also included in this course.
Practicum and Extended Practicum in Culinary Arts (DC) / Practicum and Extended Practicum Courses in Culinary Arts provide occupationally specific opportunities for students to participate in learning experiences that combine classroom instruction with actual business and industry career experiences. Practicum courses integrate academic along with career and technical education knowledge and skills; provide advanced interdisciplinary instruction; and support strong partnerships among schools, businesses, and community institutions. Courses prepare students with a variety of skills in the Culinary Arts fast-changing workplace. Students must pass safety test with 100% mastery.
Business Management / Students analyze the primary functions of management and leadership, which are planning, organizing, staffing, directing or leading, and controlling. Topics incorporate social responsibility of business and industry. Students develop a foundation in the economic, financial, technological, international, social, and ethical aspects of business to become competent managers, employees, and entrepreneurs. Students incorporate a broad base of knowledge that includes legal, managerial, marketing, financial, ethical, and international dimensions of business to make appropriate management decisions.
Entrepreneurship / Students gain knowledge and skills needed to become an entrepreneur. Students learn how to begin and operate a business. Students analyze a business opportunity, prepare a business plan, determine feasibility of an idea using research, and develop a plan to organize and promote the business, its products and services. In addition, students understand the capital required, the return on investment desired, and the potential for profit. Students learn marketing, merchandising and customer service skills. This course can be coordinated with a school-based enterprise such as a café.

San Antonio Independent School District does not discriminate on the basis of race, religion, color, national origin, sex, or disability in providing education services, activities, and programs, including vocational programs, in accordance with Title VI of the Civil Rights Act of 1964, as amended; Title IX of the Educational Amendments of 1972; Section 504 of the Rehabilitation Act of 1973, as amended.