Goals of the Program
Culinary 1- Students must be able to demonstrate proper knife cuts, culinary knowledge, and workplace professionalism. They must also pass SafeStaff to progress to level 2.
Culinary 2- Students must show knowledge of all foodservice areas, basic food science and nutrition, and knowledge of world cuisines. Students must pass ServSafe Manager’s exam
Dual Enrollment- Students must be able to display professional culinary and service skills, knowledge of food industry, business plans, and strong team-building skills.
Hospitality and Tourism- Students must demonstrate certification skills, advanced culinary knowledge and placement, and teacher assistance skills
Year 1. Culinary 1 (Students must pass SafeStaff Food handlers Certification to move on to culinary 2)
Year 2. Culinary 2 (Students must pass ServSafe Manager’s Certification to move on to Dual Enrollment)
Year 3. Dual Enrollment-PTEC OCP B or Hospitality & Tourism (Hospitality and Tourism can be taken by students who did not pass ServSafe in Culinary 2 for additional time to pass the certification)
Year 4. Dual Enrollment-PTEC OCP B or Hospitality & Tourism-Direct Studies (Hospitality and Tourism can be taken by students who have already taken Dual Enrollment and who are interested in pursuing a career in the culinary, hospitality, or tourism industries)
Enroll at PTEC- Complete OCP-C & D to receive PTEC Certification.
Enroll at SPC- Enroll in Hospitality and Management and receive up to four free credits toward your degree