The Food Production pathway is designed to prepare an individual for a career in production and management in both commercial and institutional food service settings. The curriculum provides instruction in food production, management, service for restaurant operations, quantity food operations, and catering businesses.
The Travel and Tourism pathway is designed to prepare individuals to manage travel-related enterprises and related convention and/or tour services. Includes instruction in travel agency management, tour arranging and planning, convention and event planning, travel industry operations and procedures, tourism marketing and promotion strategies, travel counseling, travel industry law, international and domestic operations, and travel and tourism policy. The curriculum provides instruction in room division management, sanitation, safety, and convention and meeting planning.
The Hotel and Restaurant Management pathway is designed to prepare individuals to serve as general managers and directors of hospitality operations on a system-wide basis, including both travel arrangements and promotion and the provision of traveler facilities.
The Culinary Art pathway is designed to prepare an individual a foundation in the methods and science of cooking through exposure to classical, American, and international cuisine as well as the art of baking and pastries. The curriculum provides instruction on culinary tools, equipment, techniques, and specialty ingredients.
The Baking and Pastry Art pathway is designed to prepare an individual for a foundation in the methods and science of baking. The curriculum provides instruction on baking and pastry tools, equipment, techniques, and specialty ingredients.