Culinary Arts & Hospitality Management

Program Description

  • Learn to express your passion for cooking and/or entertaining people
  • Explore all aspects of fine dining and food preparation
  • Learn in an on-campus public restaurant and cater events for the community
  • Combine textbook and hands-on learning activities to acquire knowledge
  • Gain experience working as a team and as a leader
  • Learn the proper us of kitchen utensils and equipment to develop industry accepted safety practices
  • Complete required 200-hour industry internship as part of industry credential

Course Topics

  • Safety and Sanitation
  • Food Preparation
  • Customer Service
  • Business Management
  • Marketing
  • Baked Goods and Pastries
  • Introduction to the Hospitality Industry

Industry-Recognized Credentials

  • CPR/First Aid
  • ServSafe® Food Handler & ServSafe® Manager
  • National Restaurant Association ProStart® Certificate of Achievement (COA)

Career Opportunities

Entry Level (with high school diploma and career training)
  • Busser/Host/Server
  • Cook/Food Prep
Technical (with CTE training, associate degree, technical certification)
  • Hotel and Restaurant Manager
  • Sous Chef
Professional (with Bachelor’s degree & beyond)
  • Executive Chef, Event Planner or Director
  • Dietitian

Program Instructors

Russell Markwith
Vanguard  Tech Center
Valerie Zeno
Sentinel CTC