Culinary Arts and Hospitality


Culinary Arts and Hospitality I:  1 year - 3 credits

This program prepares students for occupations in the hospitality industry.  Learning includes both classroom and laboratory work.  The classroom work is designed to teach basic and advanced techniques and procedures used in commercial food service, as well as CORE information on travel, tourism and lodging industries.  The laboratory work is used to teach the functions of the commercial kitchen, short order cooking and dining room service.  The labs are divided into workstations, and each student may choose to specialize in one area  after s/he has completed all tasks.  The students will operate many pieces of equipment including convection ovens, slicers, fryers and griddles, as well as a touch screen POS dining room system.  They will prepare food for the Cafe' Marquette, a public restaurant and The Food Shop, a student restaurant.

Culinary Arts and Hospitality II:  1 year - 3 credits

Prerequisite:  Certificate of Completion from Culinary Arts and Hospitality I and instructor's recommendation

Culinary Arts and Hospitality II is a continuation of Culinary Arts I.  This course offers the student an opportunity to improve performance objectives, specialize in specific advanced skill areas and gain limited management experience.

Due to the Center's Tech Prep relationship with nearby community colleges, those students successfully completing this program may earn college credit for culinary skills learned at the Center.  (See below)

Specialized Equipment:

  • Rotary bake oven
  • Convection oven
  • Deck oven
  • Food processor
  • Broiler/griddle/fryer
  • Pressure fryer/steamer
  • Slicer
  • Automatic dish machine
  • Dutchess dough cutter
  • Sheeter
  • Meat grinder
  • Touch screen
  • POS restaurant system
  • Dell Pentium computers

Occupational Options:

Foods

  • Cook
  • Short order cook
  • Pantry goods maker
  • Pastry helper
  • Cook helper
  • Waiter/waitress
  • Cashier
  • Dining room attendant
  • Kitchen helper
  • Baker helper
  • Conference service attendant

Lodging

  • Housekeeping
  • Laundry Worker
  • Bellhop
  • Maintenance
  • Desk clerk
  • Reservation clerk
  • Room inspector

Travel/Tourism

  • Travel clerk
  • Visitor center informationist

Skills Taught:

  • Food service safety
  • Sanitation and food born illnesses
  • Tools and equipment utilization
  • Measures and portion control
  • Terminology/ingredient identification
  • Standardized recipes
  • Pantry functions
  • Hot food functions/buffet
  • Bake shop functions
  • Short order cooking
  • Garde manger
  • Ice carving
  • Gourmet/classical/international cookery
  • Advanced cake decorating


WAYNE COUNTY COMMUNITY COLLEGE DISTRICT
+
WAYNE-WESTLAND COMMUNITY SCHOOLS

Tech Prep Program

4 Years of High School/Technical Program + 2 Years of Community College

Food Service System Management Program


High School Course Requirements
9th Grade
10th Grade
11th Grade
12th Grade
Literature/Composition 9 Literature/Composition 10 Language Arts 11 Language Arts 12
Applied Math Pre-Algebra Algebra Algebra 2
Science 9 Fundamentals of Biology Chemistry American Government
World Cultures American History Culinary Arts (3 credits) Culinary Arts (3 credits)
Physical Education Intro to Chemistry
Human Perspectives Computer Science
Two-Year Community College Course Requirements
Requirements for Associate of Applied Science Degree
Semester 1
Suggested Credits:
15
Semester 4
Suggested Credits:
3
FSM 105 Principles of Foodservice Systems Practicum
4
 FSM 240 Computer Applications in Foodservice/Lab
3
ENG 110 English 1
3
FSM 115 Food Safety & Sanitation
2
BIO 155 Introductory Biology
4
MAT 110 Business Mathematics
3

Semester 2
Suggested Credits:
15
Semester 5
Suggested Credits:
13
FSM 130 Menu Planning & Nutrition
2
 FSM 250 Management of Foodservice Systems Practicum
3
FSM 140 Principles of Food Preparation
3
 FSM 255 Management of Food Systems Practicum 3
4
FSM 145 Quantity Food Production Practicum
3
 PS 101 American Government
3
ENG 134 Technical Communications
4
 PSY 101 Introduction to Psychology
3
MKT 200 Principles of Marketing
3

Semester 3
Suggested Credits:
 15
FSM 220 Food & Beverage Cost Control
3
FSM 230 Purchasing for Foodservice Systems
3
FSM 235 Foodservice Practicum 2
3
ANT 154 Introduction to Cultural Anthropology
3
SPH 101 Fundamentals of Speech
3
Program Total:
 61

"Vocational education gives students the skills and confidence to find satisfying jobs."
Source: VTES/MDE

See Class Syllabus

Articulation Agreements

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