Hospitality, Tourism and Recreation Sector Information

  • Sector description: The Food Science and Nutrition and Hospitality Pathways are designed to prepare students for entry level positions as cook, restaurant server and food service assistant or related fields. Students study skills as short order cooking and dining room service, preparing food including safety, sanitation, time and equipment management, safe practices, principles of cooking, various cooking recipes, professionalism, food safety, sanitation, buffet presentation, plate presentation and menu planning, roper hygiene and acceptable attire, proper cleaning procedures and methods of cooking, portion control in recipes, preparation of soups, salads, sandwiches, entrees, baked goods and beverages, techniques used in the hospitality industry, functions of the commercial kitchen and principles of nutrition according to the USDA Food Pyramid, all necessary for entry level positions in culinary and restaurant careers fields.

    Employment opportunity:

    Entry Level (w/H.S. diploma)

    Technical Level (w/AA or AS or certificate)

    Professional Level (w/BA or BS degree)

    Restaurant servers


    Food services assistant

    Culinary Specialist

    Culinary Instructor

    Restaurant Chef

    CTE Instructor - Culinary Arts

    Food inspector

    Food critic/Writer

    Restaurant manager

    Director of culinary services

    Food service director

    College Adjunct Culinary Instructor


    Links to more information: 

    Click here for more information.