Business, Marketing & Administration

Hospitality & Tourism


Hospitality & Tourism

Program Instructor

  • Diane McCray

Program Rationale

This foundational course is an industry-driven curriculum that prepares students for careers in the restaurant and foodservice management industry.  This course will focus on the following topics: career paths, safety and sanitation, industry standards, food methods and techniques, food service management, and customer service.

Program Description

This course is designed to provide students with curriculum which is focused on the foodservice industry and provides training in workplace and culinary skills, food safety and sanitation, interpersonal and communication skills, as well as exposure to the areas of restaurant management and career exploration.

Course Information

Grade Level

10, 11, 12

Length

1-3 semesters

Admission Criteria

Complete on-line Career Pathway Application

Pathway Courses

  • ProStart I (Fall)
  • ProStart II (Spring)

Certifications

ServSafe Certficate

Careers

Careers in this pathway are in the fields of culinary arts, restaurant management, and hotel management, food and beverage management, professional baking, resorts, private clubs, catering services, delis, bakeries and convention centers.

Entry Level Salary

$12-15

Student Organization

SkillsUSA Commercial Baking Competition

Prerequisite

  • Human Food, Nutrition & Wellness (Fall and Spring)