This program offers a sequence of courses that provides coherent and relevant commercial food service knowledge and skills needed to prepare for further education and careers in the Hospitality & Tourism career cluster; provides technical skill proficiency, and includes competency-based applied learning, general employability skills, technical skills, and occupation-specific hands on technical skills. The content includes but is not limited to preparation, presentation, and serving of a wide variety of foods; 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 in positions such as: steward, prep cook, pantry cook, fry cook, banquet cook, retail and cafeteria cook & line cook.

Program Admission Requirements

AGE: 16 years or older

BASIC SKILLS LEVEL: Computations (Math) 9.0 & Communications (Reading & Language Arts) 9.0

*Or met other basic skill requirements

Students must adhere to the uniform requirements, which includes non-slip shoes and black pants. Shoes and pants are not included as part of the program fees, but are required. Additionally, students will have access to a locker, but must provide their own lock.