Students will acquire college-level knowledge and business skills in the rapidly growing industry of hospitality management. Interpersonal skills  management skills  use of technology  customer service  and fundamentals of professional food preparation will be covered. Interaction with business people from the community and field trips are emphasized. This course will benefit students interested in management careers in food service and the hotel/motel industry  as well as other businesses. Students will be encouraged to explore a wide variety of careers through Work-Based Learning.

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Students will continue to be trained for employment in restaurants and hospitality. The basic skills taught in ProStart I will be reviewed and additional skills such as customer relations, accounting procedures, and more advanced food preparation skills will be taught.  This course will train you in food preparation techniques as well as hotel/motel management skills. You will take exciting field trips and hear from guest speakers in the industry.

Students will apply their ProStarts skills and expertise to real-world catering and hospitality opportunities.  These opportunities will further develop and apply employability and technical skills that prepare them for success in future career and postsecondary options.

This course allows for individualized, advanced, and/or cumulative work using the skills students accumulated through the Culinary & Hospitality pathway.  The work will be both individualized and collaborative for students within the culinary arts to allow for specialized study as well as large group projects. It may include project-based learning, preparation for industry certification, leadership opportunities, and community outreach. The specific content and course design is determined by the instructor, in collaboration with individual students.