This program provides students an opportunity to participate in a challenging and rewarding hands-on environment. Students learn about supervision, management, planning, delegation, and responsibility, while gaining experience in quantity food production and management.
Prepared for immediate employment, advanced certifications, and further education
Who Can Attend
This class is typically available to students in grades 11 - 12.
Prerequisites: None (unless assigned by local district).
Students in this class
- Participate in a statewide culinary competition
- Work at culinary events
- Tour local restaurants and food service operations
- Obtain two weeks of work experience
Learn about banquet and catering operations including:
- On and off-premise events
What You Will Learn
The lodging and tourism components of the program will prepare you to meet the needs of guests who are away from home and monitor the revenue activity of a hotel or tourism facility. The course will cover guest services, culinary arts, baking, sanitation, applied math/finance and kitchen safety.
NMU's Jacobetti Complex
2296 Sugar Loaf Ave
Marquette, MI 49855