Hospitality & Food Production
Overview:
We present to you the Hospitality and Food Production Pathway,meticulously designed by industry connoisseurs to turbochargeyour career. Embark on this journey and hone managerial andculinary prowess essential to conquer every facet of the vibrantrestaurant, food service, and hospitality sector, all while earningindustry-recognized credentials. Embrace the thrill of a myriadof opportunities awaiting in the dynamic world of Hospitalityand Food Production. This field is renowned for its emphasis oninternal growth and a significant proportion of youthful leaders.
Related Job Titles: Chef, General Manager, Food and Beverage Manager, Waiter, Caterer, Business Owner, Setup Employee, Event Planner, Services Manger, Sales Director, Reservations Manager, Sales Director, Reservations Manager, Agent, Marketing Specialist, and more.
Participate in a Career Student Technical Organization (CTSO):
Family, Career, and Community Leaders of America (FCCLA)
Family, Career, and Community Leaders of America (FCCLA)
Courses Included:
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Level 1
- Culinary Nutrition, Culinary Essentials I, and Culinary Essentials II
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Level 2
- ProStart 1 A/B (MSU Concurrent Enrollment RST 1200)
- Level 3
- ProStart 2 A/B (MSU Concurrent enrollment RST 2500)
- Level 4
- Work-Based Learning - FCS
Concurrent Enrollment:
Our partnership with Metropolitan State University creates opportunities for students to earn high school credit and college credit at the same time through concurrent enrollment.
- Metropolitan State University:
- Basic Cooking Skills I
- Basic Cooking Skills II
Industry Certificates:
Students can earn nationally recognized certifications which proves they have the skills employers need and can lead to employment opportunities not otherwise available.
- ProStart National Certificate of Achievement
- ServeSafe Food Handler
- ServeSafe Food Manager
Have a Question?
Dr. Rebecca Albert Vollrath
Director of Career and Innovation
James Campion
RHS College and Career Counselor