Hospitality & Food Management
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Course Overview
Students prepare and serve delicious foods, become part of Muskegon County’s locally-grown food movement, and experience a day in the life of a manager in several of Muskegon County’s and Michigan’s most popular attractions. Successful students can earn ServSafe®, ProStart, American Culinary Federation, and School Nutrition Association certifications. English, fourth-year math, and college credit are available. Related careers include, but are not limited to, executive chef; restaurant, food and beverage, or hotel manager; event and conference organizer, travel agent, and tour guide
Download the Hospitality & Food Management brochure.
College Credit
Students who successfully complete this course may receive articulated college credit to the following schools: Baker College, Davenport University, Ferris State University, Grand Rapids Community College, Mott Community College, Muskegon Community College, Northern Michigan University, and Oakland Community College.
Students who successfully complete the Hospitality & Food Management program may receive direct college credit to Grand Valley State University.
Instructor/Technician
Instructor– Sarah Kajewski
Competencies
- Safety and Sanitation
- Sustainability
- Career Readiness & Professionalism
- Culinary & Business Math
- Food Preparation
- Diet & Nutrition
- Guest Relations
- Management, Marketing & Entrepreneurship
- Career Ready Practices