Culinary & Hospitality Management
Culinary students learn how to menu plan for special events in the culinary & hospitality management pathway.
The Culinary Program is designed to train and prepare students for a career in the Food Service and production Industry. Students are provided with the knowledge and skills for an entry-level position in the food service industry. Students will be able to prepare a variety of foods, manage kitchen supplies and equipment, and be familiar with a wide variety of cuisines and culinary techniques as well as aesthetic food presentation. There are currently 183 students in our culinary program spread amongst 4 levels of study and are housed in a state-of-the-art industrial kitchen designed to give students complete immersion in culinary tasks and performances. Students are given the freedom to create and develop events, menus, and dishes as they move through the program. Level 3 students are enrolled in a double block section to fully immerse students in complete front-of-house and back-of-house restaurant operations and management.
Students compete in the ProStart competition and many students are given the opportunity to host their own restaurant from start to finish - from menu development to staff management. Many students graduate with job offers and are able to blend immediately into the culinary workforce due to our partnerships with many local restaurants and caterers.
What Am I Studying?
Coursework & College Credit
- Food Preparation and Production Levels 1-3
- Food Preparation and Production 4 (Co-op)
- Completion of 3-year pathway qualifies for credit opt-out at Walnut Hill Restaurant School
- Serv-Safe Food Handler
- Serv-Safe Manager
How am I involved?
- Student-run business: Highlander Café
- Member of FCCLA
Where will it take me?
- line cook
- food prep
- restaurant manager
- executive chef
- food service sales
- restaurant owner
- executive chef at prestigious restaurants