Restaurant, Beverage & Food
This cluster prepares high school students for the management, marketing and operations of restaurants and other food services, lodging, attractions, recreation events and travel related services using real work, hands-on knowledge and skills in commercial and professional lab settings. This diversified and intensive education program enables students to pursue careers in one of three pathways: 1) Lodging and 2) Recreation, Travel, and Tourism 3) Restaurant, Food, and Beverage Services.
This program begins with the fundamentals and principles of the art of cooking, management and production skills, and techniques. Within this pathway, students can pursue a national sanitation certification, industry certification, articulation credit, and scholarships. The courses offered involve a commercial laboratory-based instructional setting.
Meet Your Instructor
John Everson
Teaching since 2015
Associate of Applied Science, Culinary Operations, Le Cordon Bleu College of Culinary Arts
B.A. Culinary Management, Le Cordon Bleu College of Culinary Arts