• PROFESSIONAL CULINARY ARTS & HOSPITALITY

    Below, you'll find all the information relative to this course. Questions? Just click here to ask us a question.

     

  • Overview

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    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 & 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 & Tourism career cluster.

    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.  

     

    Brochure

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    Admission Requirements

    Minimum age of 16

    Complete the Test of Adult Basic Education (TABE). In order to receive a Certificate of Completion, a minimum score of 9.0 must be obtained in Reading, Total Math, and Language

    Classroom Hours

    Monday, Tuesday, Wednesday and Friday 9:00 AM to 3:30 PM
    Thursday 9:00 AM to 7:30 PM

    Length in Classroom Hours:

    1200

  • Woman holds colorful tray of prepared food.

    Man in black apron prepares food on the stove.