• ServSafe Food Handlers

• ServSafe Manager

Work-Based Learning opportunities may include:

• Internship - gain experience by interning at a restaurant, hotel, catering company, bakery, etc.

• Job Shadow - spend a day or more observing professionals in different culinary roles (ex: pastry chef, restaurant general manager, private chef)

• School-Based Enterprise - gain practical experience in menu development, food preparation, and service for school events and meetings

• Competitions - while not direct work experiences, participating in ProStart or FCCLA competitions can involve development of practical skills and simulated real-world scenarios 

• Field Trips and Guest Speakers - gain understanding of a variety of career paths and insight into the industry from professionals

While not applicable to Program of Study completion, students are advised to consider these course opportunities to strengthen preparation:

AP or IB:

• AP Chemistry

• IB Chemistry SL / HL 

Dual Credit:

• CHEM 1305 / CHEM 1105 Introduction to Chemistry I with Lab

• CHEM 1311 / CHEM 1111 General Chemistry with Lab