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Appoquinimink Pathways

School of Culinary Arts & Hospitality

Students build culinary technique, hospitality management, and customer service skills through lab experiences, professional practice, and immersion with industry partners.

Source of record: 2030 High School Course Catalog
The School of Culinary Arts & Hospitality blends creative food preparation, hospitality operations, and management training so students can prepare for restaurant, event, and food service careers.

Culinary & Hospitality Management

Supported by the National Restaurant Association Education Foundation, this pathway develops culinary fundamentals, hospitality management, professionalism, and real-world immersion experience.

Potential Careers

  • Executive chef
  • Sous chef
  • Kitchen manager
  • Event manager
  • Food service manager
  • Research and development chef

Pathway Highlights

  • ProStart-aligned culinary learning
  • Commercial kitchen and hospitality management experience
  • Capstone with immersion hours and research project

Pathway Course Sequence

CourseCodeCreditPrerequisite / Note
Fundamentals of Culinary Arts & HospitalityFCS15001 CreditNone listed in catalog.
Advanced Food Production & Hospitality ManagementFCS16001 CreditFundamentals of Culinary Arts & Hospitality
The Culinary & Hospitality ProfessionalFCS15011 Credit + 3 College CreditsAdvanced Food Production & Hospitality Management
Culinary Arts CapstoneFCS17001 CreditSenior capstone after the first three pathway courses.
College Credit / Advanced Standing
The catalog lists DTCC HRI 101 and FSY 110/CUL 119 plus Delaware State University HTM 100 and HTM 207.
Certifications / Credentials
National Restaurant Association Certificate of Achievement and ServSafe Manager Certification are listed pathway credentials.