Program Description

The Culinary Arts Management program is on the "cutting edge". The program is fast-paced and challenging. This upbeat profession could take you to some of the most exciting vacation and business centers in the world. Students receive "hands-on" training in our professional kitchen and banquet facility. The training is geared towards certification from the ProStart School-to-Career program through the National Restaurant Association Educational Foundation


Student cooking

Course Content

  • Breakfast Foods & Sandwiches
  • Salads and Garnishes
  • Fruits & Vegetables
  • Controlling Food Services
  • Potatoes & Grains
  • Deserts & Baked Goods
  • Meat, Poultry & Seafood
  • Marketing & Menu
  • Tourism & Retail
  • Kitchen Basics & Equipment
  • Nutrition
  • Controlling Food Service Costs
  • Purchasing & Inventory Control
  • Constomer Service
  • Preparing and Serving Sage Foods
  • Preventing Accidents & Injuries


  • Enjoy working with people
  • Reading & Math Skills
  • Manual Dexterity
  • Fast-Paced and Upbeat
  • Creativity

Industry Certifications

  • Prostart National Restaurant Assocation Certification
  • ServSafe National Restaurant Association Certification
  • Allergen Certification

For College Bound Students

Upon successful completion of this program students may be granted advanced placement and/or college credit towards degree at:

  • Baker College
  • Ferris State University

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