Administrative Services
Educational Services & Programs
Reports & Communication
In this course, students gain valuable skills and experience as they learn the art of food preparation and service. This program combines classroom instruction with hands-on application. Students bake and cook in a fully equipped commercial kitchen and are taught important management skills such as safety and sanitation, food cost control, menu planning and teamwork. Students also have the opportunity to earn a variety of industry recognized certifications. Pathway: Human Services
Colleges for Articulation
West Shore Community College, Ferris State University and other nationally recognized colleges and universities (for more information see the ProStart® website).
Certifications
ServSafe Manager
ServSafe Allergen
ServSafe Alcohol (*Over 18)
ServeSafe Food Handler
ServSafe Workplace (*Second Years)
CPR First Aid AED
NRAEF Foundations of Restaurant Management & Culinary Arts
Certificate of Recognition Level 1
NRAEF Foundations of Restaurant Management & Culinary Arts
Certificate of Recognition Level 2
ProStart NRAEF National Certificate of Achievement
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