• Carla Hutcherson
    Intro to Culinary
    Principles of Hospitality & Tourism

    Contact Information:
    chutche@humbleisd.net
    (281) 641-5800

    Schedule:
    1st - Intro to Culinary
    2nd- Princ. of H&T
    3rd - Princ. of H&T
    4th - Intro to Culinary
    5th - Conference
    6th - Intro to Culinary
    7th - Princ. of H&T 

     

Cutlery
  • Welcome!
    I am so excited to begin a fantastic new culinary program at West Lake Middle School.  I have previously taught PreAP Algebra 1 and 8th grade Math for the past 6 years.  I am a 2009 Graduate from Texas A&M University where I received a Bachelors degree in Nutritional Sciences.  I am beyond excited and ready to pursue my passion for cooking as I teach kids the basics of culinary arts and customer service.
     
    Principles of Hospitality & Tourism will focus on front of the house service.  These skills include, but are not limited to:  waiting tables, cashier, hostess, menu design, point of service, etc.  The hospitality and tourism industry encompasses lodging; travel and tourism; recreation, amusements, attractions, and resorts; and restaurants and food beverage service. The hospitality and tourism industry maintains the largest national employment base in the private sector. Students use knowledge and skills that meet industry standards to function effectively in various positions within this multifaceted industry. There is a fee for this course.

    Intro to Culinary will focus on back of the house service. These skills include, but are not limited to: Chef, kitchen management, food prep, line management, ServSafe Certification, etc. Introduction to Culinary Arts 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 in pursuing a career in the food service industry. This course is offered as a classroom and laboratory-based course. There is a lab fee for this course. 

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