Hospitality and Culinary
About Hospitality and Culinary
Students spend the first year building a strong foundation in hospitality and culinary arts, rotating through dining room service, quantity cooking, baking, sanitation, and travel/tourism. In the second year, they advance into specialized training and choose a focused area of study. With dedicated kitchens, a full‑service restaurant, a cafeteria, and an on‑site bakery, students gain hands‑on experience across the full spectrum of hospitality careers.
Advanced Culinary Arts
- Prepare everything from hors d'oeuvres and canapés to soups, salads and entrées
- Sauté, chop, broil, fry and braise your way through the kitchen
Advanced Pastry Arts
- Prepare bakery goodies like tortes, decorated cakes, breads, bagels, doughnuts and cookies
- Maintain a baking facility and learn baking industry procedures
Program Features
- Run the school restaurant and bakery and cater special events
- Cook and bake in a commercial-grade kitchen
- Earn college credit starting your second semester and throughout the program
Post Secondary Opportunities
- Earn articulated credits at various colleges including Grand Rapids Community College, Baker College, and Ferris State University and more!
Program Highlights
Learn in a Top of the Line Kitchen
Prepare and serve hors d’oeuvres, canapés, soups, salads, and entrées in our commercial-grade, ACFEF kitchen, bakery, restaurant and meat room.
Professional Certifications
Earn a variety of certifications including the American Culinary Federation Fundamental Cook (CFC), Pastry Cook (CFPC) and safe food handling certs necessary for the industry
Earn College Credit
Articulated credit with local colleges is available to eligible students who complete this program. Talk with your school counselor and instructor for more details.
American Culinary Federation Accreditations
