Saturday, February 04, 2012
 

Culinary Arts/Hospitality

  

Culinary Arts/Hospitality provides students with a broad background of skills and knowledge utilizing state-of-the-art industry-based tools, equipment and technology. Become productive in a modern commercial kitchen with applications in business procedures for today’s professional. Acquire training in cooking methods, food and beverage service, baking, menu design, staffing and scheduling, food preparation and financial management for a commercial food service establishment. Also receive instruction in hospitality business, markets, tourism and careers. 

Areas of study include:

► Food Preparation

► Travel and Tourism

► Culinary Services

 
 

 

 Helpful Skills

  • Basic math skills
  • Basic reading and comprehension skills
  • Desire and ability to work in a team environment
  • Good health and hygiene
  • Good interpersonal skills
  • Problem-solving

 Certifications

  • Serv Safe Certification through the National Restaurant Association Educational Foundation
  • ProStart Certification through the National Restaurant Association Educational Foundation
  • Techniques in Preventative Service (TIPS)
  • Customer Service Representative Certfication
  • First Aid / CPR

 High School Credit  

 Upon successful completion of the course, you will earn high school elective and/or academic credit.  Click here for a listing of academic options specific to Culinary Arts. (Click here for the entire academic offering chart.)

College Articulation

College credit is also available through articulation and/or direct college credit. Some colleges that accept technical campus credit include:

  • Art Institute of Michigan
  • Baker College
  • Davenport University
  • Ferris State University  
  • Henry Ford Community College
  • Mott Community College

Click here to learn how to earn free college credits. Or, contact your technical campus counselor for more information regarding high school and college credit opportunities.

Student Organizations

  • SkillsUSA
  • National Restaurant Association Educational Foundation 
  • ProStart State and National Competitions
  • American Culinary Federation Ice Carving Competition 

 

 

 

Equipment/Uniforms needed

  • Toque blanche (hats)
  • Jacket
  • Pants

(Financial assistance is available for equipment and uniforms if needed.)