Culinary Arts & Hospitality

If you love to cook or have a strong desire to work in the food industry, join the ranks of chefs from around the world to create meals that are unforgettable. Our nationally ranked Culinary Arts & Hospitality program will get you started, help you find a college culinary program and set you up for future success.

In this program, you will learn traditional French culinary terminology and participate in creative projects throughout the year. You will also have the opportunity to create and present your own recipes to selective judges and participate in many culinary competitions such as SkillsUSA ProStart and Family, Career and Community Leaders of America (FCCLA).

Together with your classmates, you will help operate our on-site cafe and catering service. As the only Michigan high school program to operate a food truck, The Fresh & Furious, you also get an entrepreneurial experience. You will learn how to order supplies, manage money, set up for an event, serve clients and manage restaurant and catering operations.

As you might expect in a customer service industry such as this, professionalism is a must. Learning how to work together as a team, create delicious, beautiful meals, problem solve and be business professionals are all part of this dynamic program.

View the Articulated Credit Sheet for Culinary Arts & Hospitality.

Program Syllabus

Our mission is to provide students with the essential knowledge, skills, and work habits to excel in their careers and future learning.

Culinary Arts

National Career Cluster: Hospitality & Tourism
Michigan Career Pathway: Human Services


Chef Corbett Day, C.C.E.E.
ServSafe certified instructor/proctor
NRAEF ManageFirst instructor/proctor
Certified Culinary Essentials Educator – Johnson & Wales University
BA Hospitality Management
MA Career and Technical Education

Chef Baylee Pfiester
Associate of Business concentrating in Entrepreneurship
Baking & Pastry Arts CIM
Bachelor of Business Administration
Master of Business Intelligence (2020)

Meegan Smith, Instructional Assistant

Contact Information: 517-244-1340

Types of Credit

Fourth year math credit
½ - 1 English Language Arts credit
Elective Credit
redit recommended by WTC; awarded by sending school

Articulation Agreements

Lansing Community College
Baker College
Davenport University
Henry Ford Community College
Washtenaw Community College
Jackson College
Grand Rapids Community College
Ferris State University (direct and articulated credit available)                                                                  Sullivan University

Special Requirements

  • Students are required to wear a chef jacket, chef pants, chef hat, apron and closed toed non-skid shoes during the entire kitchen lab experience. Students must bring uniform every day.
  • Each student will be required to join at least one student organization (FCCLA).
  • Each student will be supplied with and required to bring a spiral notebook of paper for notes and assignments, a calculator and a pen or pencil, black sharpie marker and three ring binder to use in the classroom on a DAILY basis. If student loses items, they will be available for purchase at school store.

Program Description

The Culinary Arts Program is designed as an exploratory opportunity within the Business, Marketing, Management, and Technology Career Pathway allowing students to broaden their understanding of the Hospitality Industry.  The course encompasses the management, marketing and operations of restaurants and other food services, lodging, recreation events and travel related services.  The program is one year in length and offers Co-op as a second year option or as a possible independent study with permission and requirements being met for the program.


Culinary Essentials @2010  Johnson & Wales University

Foundations Year 1 & 2  @2011 Pearson Publishing - NRA Educational Foundation

ServSafe Essentials

ServSafe Alcohol

Course Objectives

Students will:

  • Demonstrate through practical application, knowledge of cooking terms and techniques for a variety of foods and ethnicity.
  • Demonstrate through practical application, knowledge of equipment safety, sanitation and safe food handling practices.
  • Plan, prepare and serve a gourmet meal for a large party, including, but not limited to an appetizer, salad, soup, main entrée and dessert.
  • Demonstrate through practical application, knowledge of plate and table presentation.
  • Demonstrate through practical application the ability to make an online reservation for travel in the following fashions: air, rail, cruise, auto and motor coach travel.
  • Demonstrate through practical application the ability to plan a domestic and international itinerary, including creating maps, locating and making reservations for sight-seeing side trips, hotel and motel stays and restaurants.
  • Be able to calculate travel expenses.
  • Plan a complete tour and make sales presentation to class members.
  • Participate in field excursions to different types of lodging and culinary facilities to witness management styles and techniques beyond the teaching text.
  • Produce written and mathematical documents to support text work.
  • Prepare detailed plans for a variety of events including weddings, baby showers, private lake house party, tailgate party and etc.
  • Utilize skills and techniques in at least two community service events throughout the school year.
  • Will take part in at least two of the field trips that are scheduled during the school year.

Grading Policy

Grades will be determined using a weighted grading system.

Assignment/Project Percentage
Daily Work Habits & Team Work 35%
Labs/Assignments  35%
Tests/Quizzes/Presentations  30%

Grading Scale

A  93% -100%
A-  90% - 92%
B+  87% - 89%
B  83% - 86%
B-  80% - 82%
C+  77% - 79%
C  73% - 76%
C-  70% - 72%
D+  67% - 69%
D  63% - 66%
D-  60% - 62%
F  0% - 59%

Class Policies and Procedures

There are four national certification exams given throughout the year.

  • Cheating and plagiarism will not be tolerated.
  • Preparedness: Have a writing utensil and notebook and paper every day for class.
  • Participation:  All students are expected to participate in every activity, every day.
  • Students will be divided into evenly numbered teams and will work with their team throughout a given time period as directed by the instructor.

Safety Procedure

Students are expected to conduct themselves in a safe manner in the classroom and laboratory.  Safety and Sanitation procedures will be strictly enforced.  ANY student who threatens or endangers others will be dropped from the program immediately.


See information in your student handbook for attendance policies.

Make-up & Late Work

The student is given adequate class time to complete most assignments.  If a student does not complete the assignment within the allotted time, they may turn the assignment in late, but the grade will be lowered by 10 points for each day late.   A Special Education student who’s IEP requires additional time for work will be fully accommodated.

Students who have been absent will be given their assignments upon return to school and assigned a due date based on the number of days absent and the amount of the work to be completed.

Student Organizational Opportunities

FCCLA, SkillsUSA and ProStart

Curriculum Outline for the Year

MP1, September-October: Food Handlers Guide, Hygiene and Cleanliness, Safety & Equipment, Introduction to Food Safety, Knives and Smallwares, Kitchen Basics, Servsafe Intro

MP2, October-November: Welcome to the Industry, Career Opportunities, Professional Expectations, Workplace Safety Procedures, The Safe Flow of Food Communication Skills, Servsafe National, Stocks, Sauces, & Soups,

MP3, December-January: Cooking Methods, Eggs and Dairy Products, Intro to Baking

MP4, January-February: Cakes & Pies, Yeast Breads                

MP5, March-April: Salads, Sandwiches and Pizza                       

MP6, April-June: Introduction to management

Servesafe Certification Opportunities

Sanitation Certification is valid nationwide and is good for 5 Years and also can count toward 3 college credits upon graduation and admittance to the university.

Get the right training for all the right reasons:

ServSafe leads the way in providing the restaurant and foodservice industry with an up-to-date, comprehensive food safety training and certification program.

ServSafe Fourth Edition materials include the 2005 FDA Food Code, the latest updates in the science of food safety, and best practices used in the industry. The new edition also includes tools to help managers and operators implement critical food safety practices in their operation.

Enhancements to ServSafe Fourth Edition product line include:

  • 2005 FDA Food Code Updates
  • New Real World Scenarios, called "Something to Think About"
  • New Simplified Microbiology Chapter
  • New Jurisdictional Requirements, called "How This Relates to Me"
  • New Employee Training Section
  • New Implementation Tool, called "Take It Back"
  • Updated Activities
  • Expanded HAACP Content
  • Expanded Produce Management Content

You can feel safe knowing that the ServSafe food safety training and certification program is recognized by more jurisdictions than any other manager food safety program; that is because ServSafe is the highest standard in training and certification. It is a mindset and the means to ensure your operation does the right thing - protecting your customers and your business.

ServSafe Alcohol Certification

Developed by our industry to meet today's challenges.

Why is ServSafe AlcoholTM always the right decision? In short, it sets the standard for responsible alcohol service training. Take a closer look at the program and it's easy to see why.

Based on a model of success.

ServSafe Alcohol is vital, practical and current responsible alcohol service training. It implements the same approach ServSafe® pioneered for the industry's most recognized food safety training and certification. That makes ServSafe Alcohol a smart training solution for every operation and every classroom.

Real-world expertise makes a real difference.

The ServSafe Alcohol program was developed with input from experts in the restaurant, legal, regulatory, academic, insurance, medical and law enforcement fields. Together, they determined the tasks that the front-of-the-house needs to know. It's a holistic approach that helps assure everyone has the training they need to serve alcohol responsibly.

The most current and comprehensive training solution.

ServSafe Alcohol includes the latest studies and science-based information, explores real-world situations and makes it all engaging and accessible with the latest instructional design techniques.

Today's biggest issues are brought to the forefront.

Lessons cover essential information, including alcohol laws and responsibilities, evaluating intoxication levels, dealing with difficult situations and checking identification.

Photos from our Culinary Arts & Hospitality program . . .

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"Beach Party" Kevin MacLeod (
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