CULINARY ARTS (Hospitality/Food Service) Prerequisite: Grades 11-12
This course is designed to introduce students to the hospitality industry with a major focus on Culinary Arts. Students will learn and apply principles of safety, sanitation and food preparation. They will operate “The Hive”, our student operated restaurant, as well as participate in catering and special projects. In addition, they will learn and practice employability skills, goal setting, and problem solving. They will apply math, science, communication, critical thinking and collaboration skills to a variety of situations. Students will learn core knowledge and skills in both hot foods and baking.
This class is available to students in their junior and/or senior years. Students have the opportunity to earn a nationally recognized certificate through the National Restaurant Association with ServSafe and ProStart programs, as well as to participate in Skills USA competition. Articulation (up to 9 credits) is available at Ferris State University, Grand Rapids Community College, Henry Ford Community College, Lake Michigan College, Michigan State University, Washtenaw Community College, West Shore Community College, The Art Institutes, Cornell University, the Culinary Institutes of America, Kendall College, New England Culinary Institutes, Johnson and Wales University, and other colleges and universities across the US.
If you have any questions please email Danielle Phelps.