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Culinary & Hospitality Management - ProStart

Program Description

Whether planning to go to college or directly into the job market, the Culinary & Hospitality Management-ProStart program is a great first step. This practical, hands-on program is designed to teach students the knowledge and skills needed for careers in the food service, lodging, and travel/tourism industries. Students gain valuable experience through the operation of an on-site restaurant as well as participation in tours, work-based learning experiences, and competitive events such as ProStart and SkillsUSA. This is a Tech Prep and ProStart program.

Program Content

  • Personal Management and Employability Skills
  • Customer Service
  • Safety and Sanitation
  • Restaurant Standards, Regulations, and Laws
  • Business Math
  • Cost Accounting and Control
  • Food Preparation and Service
  • Job Interviewing and Portfolio Development
  • Introduction to Marketing, Travel, Tourism, and Lodging
  • Technical Communications
  • Ethics and Responsibility

Special Features

  • Students participate in local, state, and national culinary competitions such as ProStart and SkillsUSA.
  • Students operate an on-site restaurant that is open to the public
  • Hands-on culinary demonstrations / exams for parents and industry representatives.
  • 12th grade students will complete and present senior projects
  • Co-op and Paid Work Experience may be available.
  • Unpaid Work Experience in local food service and hospitality businesses.
  • Tech Prep Program

Academic Credit

1st Year Students can earn:
3.5 cr. Culinary & Hospitality Management-ProStart
0.5 cr. Communication & Composition
2nd Year Students and 1st Year Seniors can earn:
2.5 cr. Culinary & Hospitality Management-ProStart
1 cr. Problem Solving in Mathematics
0.5 cr. Communication & Composition
Credit On-line Learning Experience
Credit Visual, Performing, and Applied Arts requirement

College Credit

Program completers may qualify for articulated college credit from the following colleges and universities.

Davenport University: 12-25 Credits
COMM120Presentation Techniques (3 cr.)
BUSN210Professional Ethics (3 cr.)
ENGL109Composition ( 3 cr.)
SOSC201Diversity in Society (3 cr.)
GNBSGeneral Business Credit (Up to 13 cr.)

Ferris State University: 12 Credits
RFIM113Sanitation and Safety (3 cr.)
RFIM114Menu Planing / Nutrition (3 cr.)
Directed Electives (6 cr.)

Nothwood University: 8 Credits
HRM101Intro to Hospitality Management (4 cr.)
HRM102Food & Beverage Management (4 cr.)

Student Certifications

Program completers may qualify for the following industry certifications:
  • SerSave Worker's Certificate
  • ServSafe Manager's Certificate
  • National ProStart Certificate of Achievement - year 1
  • National ProStart Certificate of Achievement - year 2
  • Personal Management & Employability Skills
  • Passes Edge Safety Certificate

Program Certifications

  • National Restaurant Association Educational Foundation ProStart Program

Program Requirements

  • Students are required to wear a uniform, which may be purchased or rented
  • Ability to work as a team member
  • Ability to stand for long periods of time
  • Enjoy interacting with people
  • Ability to follow directions
  • Ability to do several things at once
  • Ability to work well under pressure
  • Text reading level: 8th grade

Career Possibilities

  • Food / Beverage Manager
  • Host / Hostess
  • Cashier
  • Wait Staff
  • Pastry Chef
  • Executive Chef
  • Sous Chef
  • Cook
  • Dietitian
  • Menu Planner
  • Teacher
  • Entrepreneur