Hospitality and Tourism
Northern High School
117 Tom Wilkinson
Durham, NC 27712
Hospitality & Tourism encompasses the management, marketing, and operations of restaurants and other food services, lodging, attractions, recreation events, and travel-related services. Northern Culinary Arts students get excellent hands on opportunities and exposure by providing food for school and community functions. The students have won many awards, and consistently score very high on state assessments
4 Year Plan Option A:
9 - Career Management
10 - Intro to Culinary I and Culinary Arts and Hospitality I
11 - Culinary Arts and Hospitality II
12 - CTE Advanced Studies or CTE Internship or Marketing I
4 year Plan Option B:
9 - Career Management
10 - Sports & Entertainment Marketing I
11 - Sports & Entertainment Marketing II
12 - CTE Advanced Studies or CTE Internship
Foods I - Fundamentals
This course examines the nutritional needs of human beings with a special focus on how diet impacts health. Students learn kitchen and meal management along with food preparation.
Introduction to Culinary Arts & Hospitality
In this course, basic safety and sanitation practices leading to a national industry-recognized food safety credential are introduced. Commercial equipment, smallwares, culinary math, and basic knife skills in a commercial foodservice facility are taught.
Culinary Arts & Hospitality I
This course focuses on basic skills in cold and hot food projection, baking and pastry, and service skills.
Culinary Arts & Hospitality II (completer course)
This course provides advanced experiences in cold and hot and food production, management (front and back of the house), and service skills. Topics include menu planning, business management, and guest relations.
Students learn the basic concepts that contribute to effective marketing including product distribution, pricing for maximum profits, advertising, and promotion, selling, and product service management.
Sports & Entertainment Marketing I
Students learn how to market sports, entertainment, and special events. They study branding, licensing, and naming rights along with on-site merchandizing , concessions, promotion and safety and security requirements.
Sports & Entertainment Marketing II (completer course)
Students expand their knowledge of sports and entertainment marketing through simulations and projects that demonstrate their knowledge of event and facilities management, legal issues and contracts, and promotion.
This national credentialing and fundamental food service course allows students to master kitchen basics, such as foodservice equipment, nutrition, breakfast foods, salads, and fruits and vegetables. A heavy emphasis is placed on safety and sanitation, including preparing and serving safe food and preventing accidents. Students learn about successful customer relations and working with people, business math, and controlling costs. A required, one-credit paid or unpaid 200-hour internship will count toward the National ProStart Certificate of Achievement at the conclusion of ProStart II.
Prostart II (completer course)
In this second level fundamental food service course, students study advanced skills in the hospitality industry, including tourism and the retail industry, the history of foodservice, and the lodging industry. Advanced food service skills include potatoes and grains, meat, poultry, soups and sauces, desserts, and baked goods. Service skills are refined through the art of service and communicating with customers. Students complete the remainder of a required 400-hour paid or unpaid one-credit internship, which will count toward the National ProStart Certificate of Achievement.
CTE Advanced Studies
Students work under the guidance of a teacher with expertise in the content of the completer course in collaboration with community members, business representatives, and other school-based personnel. The four parts of the course include writing a research paper, producing a product, developing a portfolio, and delivering a presentation.
A CTE Internship allows for additional development of career and technical competencies within a general career field. Internships allow students to observe and participate in daily operations, develop direct contact with job personnel, ask questions about particular careers, and perform certain job tasks.
Applicants residing in the Northern High School attendance zone will be assigned first.
Applicants must rank their school of priority as their first choice to be considered for a priority through the lottery process.
*Please note that there is no guarantee of assignment, as seats must be available at the grade level requested.
District wide Pathway Model (Pathway model is defined as students will be transported from their base school to the assigned school. Parents are responsible for transportation to and from the base school.)