CULINARY ARTS & RESTAURANT MANAGEMENT
Instructor: Kim Foskett
Lodging, tourism, food safety and sanitation, nutrition, accounting, purchasing, inventory control, marketing, service skills, food preparation skills, business management, catering and entrepreneur skills are explored through the NRAEF’s ProStart Curriculum. Food labs, field trips, guest speakers, and worksite placement enhance classroom instruction. Students also test for their ServSafe Food Protection Manager Certification. STUDENT CLUB AVAILABLE.
