Culinary Arts & Hospitality Management

This program will teach you to express your passion for cooking and/or entertaining people. Explore all aspects of fine dining and food preparation, learn in an on-campus public restaurant, and cater events for the community. Combine textbook and hands-on learning activities to acquire knowledge, gain experience working as a team and as a leader, learn the proper use of kitchen utensils and equipment to develop industry accepted safety practices, and complete required 200-hour industry internship as part of industry credential

Course Topics

  • Safety and Sanitation
  • Food Preparation
  • Customer Service
  • Business Management
  • Marketing
  • Baked Goods and Pastries
  • Introduction to the Hospitality Industry

Industry-Recognized Credentials

  • CPR/First Aid
  • ServSafe┬« Food Handler & ServSafe┬« Manager
  • National Restaurant Association ProStart┬« Certificate of Achievement (COA)

Russell Markwith

Program Instructor
Vanguard Tech Center

Tracey Kardotzke

Program Instructor
Sentinel CTC

Career Opportunities

Entry Level (with high school diploma and career training)

Cook/Food Prep

Technical (with CTE training, associate degree, technical certification)

Sous Chef
Hotel and Restaurant Manager

Professional (with Bachelor's degree and beyond)

Executive Chef, Event Planner or Director