Hospitality Cluster

Culinary Arts (Year Two of a Two-Year Program) Program Description For the second year of the Hospitality Cluster students will choose Culinary Arts or Baking. Culinary Arts continues to build on the fundamentals of basic cooking. Students continue to learn culinary theory as well as to work in various advanced skill areas. Areas of development include: sauté, broiling, braising gardé, mangér, sauciér cookery, banquet cookery, inventory control, and ordering. Skills are developed to be industry-specific, including areas of employment such as catering, event planning and receptions, as well as special corporate events. Each student will have an opportunity to network with area industry professionals and may choose to participate in professional organizations like the American Culinary Federation. Student placement can be achieved during and after program completion. It can lead to a variety of employment opportunities. Student placement may include upscale restaurants, country clubs and corporate food service establishments. Content Areas Custards and creams Deep-frying Hors d'oeuvres and canapes Preparation Frozen desserts Potatoes, grains and pasta Principles of cooking Principles of meat cookery Professionalism Quick breads Safety and sanitation Salads and dressings Sandwiches Sauces Stocks and sauces Soups Vegetables Ethnic Entrees Catering skills Helpful Background Experience and Aptitudes High school classes in nutrition or foods Manual dexterity Physical stamina Career Entry Opportunities Assistant restaurant manager Banquet worker (steward) Bus person Caterer Cook: line, preparation, second Food service worker in an institution or hospital Host/Hostess Receiving clerk Wait staff Chef, dietician, food and beverage director with additional training Apprenticeship programs are currently available with local employers Benefits for the College Bound This program provides students with beneficial skills to use while financing a college education. Upon completion of this program, students may be eligible to receive advanced placement and/or college credit toward an associate/bachelor degree from Davenport University, Ferris State University, Grand Rapids Community College, Johnson and Wales University, and Northwood University. Credit may be granted based upon competency testing and instructor recommendation. For Enrollment Purposes Students interested in the Hospitality Cluster enroll in Introduction to Hospitality for the first year. If a student returns for a second year, the choices are Baking and Culinary Arts.