Culinary Arts Management
Instructor: Clint Frenette
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
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
HELPFUL EXPERIENCE & APTITUDE
- 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
