Culinary & Hospitality Management

Program Description

In this professional culinary arts program, students participate in hands-on training within our industry-standard commercial kitchen, preparing delicious meals for customers in our onsite dining room and/or for catered events. The opportunity to earn a variety of national, professional certifications including ServSafe and ProStart gives students a jump start on their professional culinary careers. Many students choose to compete in regional, state, national, and even international ProStart and SkillsUSA culinary competitions, providing the opportunity for student talent to be recognized and developed. College credit may be earned at Ferris State University and Sullivan University.

Program Content

    Personal Management and Employability Skills
    Customer Service
    Safety and Sanitation
    Restaurant Standards, Regulations, and Laws
    Business Math
    Cost Accounting and Control
    Food Preparation and Service
    Job Interviewing and Portfolio Development
    Introduction to Marketing, Travel, Tourism, and Lodging
    Technical Communications
    Ethics and Responsibility

Special Features

Students participate in local, state, and national culinary competitions such as ProStart and SkillsUSA.
Students operate an on-site restaurant that is open to the public
Hands-on culinary demonstrations / exams for parents and industry representatives.
12th grade students will complete and present senior projects
Co-op and Paid Work Experience may be available.
Unpaid Work Experience in local food service and hospitality businesses.
Tech Prep Program


4.0 cr. Culinary & Hospitality Management-ProStart

College Credit

Program completers may qualify for articulated college credit from the following colleges and universities.

Culinary & Hospitality Management

Institution Program Articulated Course(s)
The Art Institutes Culinary Arts CULB 101 (Concepts and Theories of Culinary Techniques)

CULB 103 (Fundamentals of Classical Techniques)

CULB 208 (Management, Supervision & Career Development)

CULA 210 (Nutrition)

Baker College (Muskegon) Baking & Pastry Arts, Culinary Arts, Food & Beverage Management CUL115A (Culinary Math)
Culinary Institute of America Culinary Arts  
Davenport University Hospitality & Food Service BUSN 210 (Professional Ethics)

COMM120 (Presentation Techniques)

GNBS (General BusinessCredit)

SOSC201 (Diversity in Society)

Ferris State University ** Hospitality RFIM113 (Sanitation and Safety)

RFIM114 (Menu Planning-Nutrition)

RFIM115 (Food-Labor Cost Control System)

RFIM127 (Principles of Cooking-Baking)

RFIM204 (Food-Bev Operation in Clubs)

RFIM211 (Purchasing-Hospitality Ind.)

RFIM226 (World Cuisines)

RFIM229 (Dining Room Service Mgmt.)

Henry Ford Community College Culinary Arts HOSP121 (Intro to Quality Food Preparation)

HOSP124 (Intro to Professional Cooking Lab)

HOSP 125 (Elective 3 credits)

Sullivan University Culinary Arts CAM134 (Sanitation)

BFS106 (Basic Culinary Skills)

BFS104 (Basic Culinary Theory)

Student Certifications

SerSave Worker’s Certificate
ServSafe Manager’s Certificate
National ProStart Certificate of Achievement – year 1
National ProStart Certificate of Achievement – year 2
Personal Management & Employability Skills
CareerSafe Safety Education Training

Program Certifications

National Restaurant Association Educational Foundation ProStart Program

Program Requirements

Students are required to wear a uniform, which may be purchased or rented
Ability to work as a team member
Ability to stand for long periods of time
Enjoy interacting with people
Ability to follow directions
Ability to do several things at once
Ability to work well under pressure
Text reading level: 8th grade<br/

Career Possibilities

Waiter/Waitress, Restaurant Cook, Baker, Institution Cook, Food Processing, Frontline Supervisor Food Preparation, Chef and Head Cook, Food Service Manager