The Culinary & Hospitality Management program of study is a three-course Career and Technical Education (CTE) program that is supported by the National Restaurant Association Education Foundation. Students explore management and culinary skills needed for success in the restaurant/hospitality industry. ProStart® trains students in industry-specific skills that can be used in all aspects of the restaurant and hospitality industry, along with employability skills like leadership, accountability, teamwork, and responsibility.

Students have the opportunity to earn the ProStart® National Certificate of Achievement, ServSafe Manager Certification, and Heartsaver First Aid/CPR/AED certification.

Units of Study

Required: 

• Fundamentals of Culinary Arts and Hospitality
• Advanced Food Production and Hospitality Management
• The Culinary and Hospitality Professional

Additional Course Offerings:

• Early Career Experience

College Articulation Agreements:

Delaware Technical Community College

Students who successfully complete all three courses in the pathway, demonstrate Math & English Language Arts Readiness, and earn the ServSafe Food Production Manager Certification will receive advanced credit at Delaware Technical Community College (DTCC) for the following programs:

Culinary and/or Hospitality Mgt. Program:

CUL119 - Food Safety and Sanitation (2 credits)

Food Science Program:

FSY110 - Food Safety and Sanitation (3 credits)

Hospitality Management Program:

HRI Food Principles/Menu Planning (3 credits)

Potential Careers:

• Executive Chef
• Sous Chef
• Pastry and Specialty Chef
• Food Service Manager
• Nutritionist
• Dietician
• Events Manager
• Food Scientist
• Research and Development Chef
• Restaurant Owner
• Caterer