Program Description
The Professional Culinary Arts & Hospitality program offers training in culinary techniques, food preparation, and hospitality management.
Begins 28-29 School Year
Program Courses
- Food Preparation (HMV0100, 300 hours)
- Cook-Restaurant (HMV0170, 300 hours)
- Chef/Head Cook (HMV0171, 300 hours)
- Food Service Management (HMV0126, 300 hours)
Program Code:
N100500
Total Hours:
1200
Industry Certifications:
Certified Food Protection Manager, ServSafe
Approx. Cost:
$5,483
What
Develop advanced culinary and hospitality management skills for restaurant and hospitality careers.
Core Skills Include:
- Food preparation and presentation
- Restaurant cooking techniques
- Hospitality and customer service
- Kitchen operations and management
- Menu planning and organization
- Food safety and sanitation
Hands-On
Training That Matters
Gain experience in professional kitchen and hospitality settings.
- Cook and prepare meals hands-on
- Practice restaurant-style service
- Learn kitchen leadership skills
- Train with experienced culinary instructors
Career
Opportunities
Culinary and hospitality careers offer creative and leadership opportunities.
Graduates of this program can pursue roles such as:
- Line Cook
- Chef Assistant
- Restaurant Cook
- Hospitality Associate
- Food Service Manager Trainee