This program offers a sequence of courses that provides coherent and rigorous content aligned with challenging academic standards and relevant technical knowledge and skills needed to prepare for further education and careers in the Hospitality and Tourism career cluster; provides technical skill proficiency, and includes competency-based applied learning that contributes to the academic knowledge, higher-order reasoning and problem-solving skills, work attitudes, general employability skills, technical skills, and occupation-specific skills, and knowledge of all aspects of the Hospitality and Tourism career cluster.

The content includes, but is not limited to, preparation, presentation, and serving of a wide variety of foods; introduction to hospitality; supervision; sanitation; nutrition; kitchen management; menu planning; food cost and control; leadership, communication skills, employability skills, and safe/efficient work practices are also covered. This coursework prepares students for employment in the food service/hospitality industry as food preparation workers, restaurant cooks, chefs, head cooks, and food service managers.

Upon completion of the program, students are able to take the National Restaurant Association Educational Foundation’s exam to obtain the Certified Food Protection Manager (ServSafe ®) industry certification.

Supply List