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Hospitality and Food Production

A Hospitality and Food Production pathway is designed to prepare students for careers in the hospitality and food service industry. Students progress through courses that focus on culinary skills and techniques. They learn about food preparation, cooking methods, knife skills, and flavor profiles.

The program also covers proper food handling, storage and hygiene to ensure the safety of both themselves and their customers. A well-structured pathway equips students with a strong foundation to pursue careers as chefs, bakers, caterers, event planners, hotel managers and more within the dynamic and diverse field of hospitality.

Students will need to take four semesters to be ready for postsecondary training or the workforce.

Course Offerings

Level 1 Courses

Culinary Essentials 1

Culinary Essentials 1 is designed to introduce students to a variety of culinary skills and food preparation. Through instruction and culinary lab practice, this class will provide an opportunity for students to learn food preparation and demonstrate food safety. Some topics include introductory culinary skills and preparation of items such as quick breads, yeast breads and eggs; as well as meal and menu planning, nutrition and food-borne illnesses. Students will be able to: demonstrate the correct procedures and techniques in introductory culinary labs; analyze nutritional guidelines and plan nutritionally balanced menus; and demonstrate food safety standards.

Culinary Essentials 2

Culinary Essentials 2 is an intermediate culinary course designed for students interested in exploring culinary careers, and to advance them to the next level of food preparation. The students will have the opportunity to prepare menu items that involve more detailed procedures and practice techniques used in the culinary field. Students will: classify pasta types and create fresh pasta dishes; prepare and evaluate the nutritional value of various types of meats; select herbs and spices to enhance flavors of foods; apply techniques used in cake and cookie decorating; develop skills in preparing advanced yeast breads and pastries; identify the origins and prepare foods from different regions and cultures; and emphasize presentation throughout the course.

Level 2 Course

ProStart 1

(This course is offered every other school year: 2025-26 and 2027-28.) This dual enrollment course partners with MSU Denver. The MSU course name is RST1550 Food Fundamentals. ProStart 1A from the National Restaurant Association Educational Foundation and Colorado Restaurant Foundation introduces students to a competency-based food service and hospitality management curriculum offered to students in grades 10-12. It is a study of culinary arts, restaurant and lodging management, employability skills and business entrepreneurship coupled with paid mentored work internships in a broad spectrum of industry restaurant, food service and lodging operations. Students who wish to obtain the national ProStart certification must complete a 400-hour guided internship and pass the exams for both ProStart 1 and 2. Successful participants in the program will have the opportunity to receive college credits, earn industry certifications and credentials, compete in the ProStart invitational competitions and apply for industry scholarships. FCCLA is also an integral part of this course.

Level 3 Course

ProStart 2

(This course is offered every other school year: 2024-25 and 2026-27.) This dual enrollment course partners with MSU Denver. The MSU course name is RST2550 Food Prep and Science. Students in ProStart 2 will continue to be trained for employment in restaurants and hospitality. The basic skills taught in ProStart 1 will be reviewed and additional skills such as customer relations, accounting procedures, and more advanced food preparation skills will be taught. FCCLA is an integral part of this course. Students will investigate career paths in lodging and work at a paid internship at a large hotel. This course will train students in food preparation techniques as well as hotel-motel management skills. Students will take exciting field trips and hear from guest speakers in the industry. Opportunities exist for each student to participate in a pa