Workplace readiness, sanitation and safety, basic nutrition, and standard food preparation techniques and recipe conversion

*Basic math skills related to the foodservice management, commercial tools/equipment use and maintenance, basic culinary knife skills, use of computers as related to use in foodservice

*Quick service preparation techniques, food production for sales

*Cost management as related to foodservice/beverage management and labor costs and quantity food production

*Safety and sanitation as related to customers, variety of service styles, fine dining service, customer service skills, and beverage management

*Cost control, purchasing and inventory control, standard accounting practices as related to food and beverage service, marketing, and menu development.

The projected job opportunities in the culinary arts and hospitality management industry are expected to increase faster than the average of all other occupations.

Upon completing of the 8-course program, students may be tested and awarded a nationally recognized credential.

Students may receive credits towards  many post-secondary degrees throughout West Virginia and the nation.