Purpose
Prepare students for employment or continued training in the food service and hospitality industry.

Program Description
This program is a planned sequence of instruction consisting of one program with seven occupational completion points. Completion of the program allows for advanced training and articulation to culinary arts or travel and tourism.

In response to industry, strong emphasis has been given to outcomes in demonstration of personal productivity and basic skills in communication, technical reading, mathematics, and scientific principles related to the foods industry.

Students must complete the core or demonstrate the mastery of skills standards contained in the core before advancing in the Food Management Production and Services program.