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

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