Culinary Arts/Hospitality

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.

Career Focus

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:

  • Setup
  • Layout
  • Pricing
  • Costing
  • 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.

Michigan and National Employment and Wage Data

Bachelor's Degree or Higher

  • Career/Technical Education Teachers
  • Food Scientists and Technologists

Associate's Degree, Long Term Training, Apprenticeships 

  • Agricultural and Food Science Technicians
  • Bakers
  • Chefs and Head Cooks

Certificate or Moderate-Term Training 

  • Cooks
  • Food and Tobacco Roasting, Baking, and Drying Machine Operators 
  • Food Batchmakers
  • Food Cooking Machine Operators 
  • Food Processing Workers

High School Diploma or Equivalent & Short-Term Training 

  • Bartenders
  • Cooks
  • Counter Attendants, Cafeteria, Food Concession, and Coffee Shop
  • Dining Room Attendants and Cafeteria Attendants 
  • Food Preparation 
  • Food Servers, Non-restaurant
  • Food Service Managers
  • Hosts and Hostesses
  • Waiters and Waitresses

Students should inquire within their guidance office about high school curriculum requirements that may be satisfied through a CTE class, as this is determined individually by school district.

College Credit(s) Possible

  • Students can earn up to 10 college credits from NMU
  • Students must earn a grade of 90% or better and be recommended by the instructor
  • Each college reserves the right to set its own credit-granting policy
  • Contact your college(s) to find out the score it requires to grant credit, the number of credit hours granted, and the course(s) that can be bypassed with a satisfactory score

NMU Courses Satisfied

  • HM 111 - Food Service Sanitation - NMU Credits Granted 2
  • HM 112 - Intro to Hospitality Industry - NMU Credits Granted 4
  • HM 115 - Professional Cooking I - NMU Credits Granted 4

Industry-recognized Certification

National Restaurant Association ServSafe Food Safety (an industry standard)*

ServSafe Food Protection Manager Certification

*Credentials are nationally recognized, portable and stackable, which means students have the option of attaining more advanced credentials in the future

CTE Culinary Arts Students Outreach

CTE Culinary Arts students from Marquette Senior High School (MSHS) served over 125 MSHS students and staff in their cafeteria.

CTE Culinary Arts students from MSHS served yogurt parfaits to over 125 MSHS students and staff in their cafeteria during lunch. While gaining experience from the event, the culinary students created awareness of CTE opportunities available to MSHS students.