Culinary Arts/Hospitality Management
Come and experience various aspects of the food industry!
- Learn culinary essentials and basic food service management.
- Practice using various hand tools, knife skills, and the proper use of larger food preparation equipment.
- Participate in the operation of the Fine Arts Cafe student-operated restaurant and prepare to fill the need for skilled managers within the restaurant industry.
Food and Nutrition Lab
Introduces students to basic skills in food handling and preparation while applying nutrition education concepts. Students will learn fundamental cooking principles for maintaining a healthy lifestyle. While preparing a variety of food products, students apply the knowledge of mathematics, science, health and language arts.
Hospitality and Restaurant Food Production I
Students enrolled in Food Production I will experience various aspects of the foodservice industry, as part of the National Restaurant Association ProStart Program. The goal is to learn both culinary essentials and basic food service management, preparing students to fill the need for skilled managers. Students will operate the Fine Arts Café. The students will use hand tools, learn knife skills and operate larger food preparation equipment. Safety and Sanitation will be the most important aspect of this program. Students must take the year-end NRAEF ProStart exam.
Hospitality and Restaurant Food Production II
Students will experience various aspects of the foodservice industry, as part of the National Restaurant Association ProStart Program. The goal is to learn culinary essentials and basic foodservice management, preparing students to fill the need of skilled managers. Students will participate in the operation of the Fine Arts Café student-operated restaurant. Students will be required to complete a 400-hour paid internship within the hospitality industry to gain ProStart Certification. Students must take the year-end NRAEF ProStart exam.
