Pro-Start Restaurant Management 1-2 yrs.  WCTC

The Pro-Start Restaurant Management program teaches high school students skills for careers in the restaurant, food service, and hospitality industries by integrating academic learning with hands-on culinary experience. The curriculum covers professional food preparation, international cuisine, food safety, cost control, and marketing, preparing students for employment or further education and potentially leading to industry certifications and scholarships. 

Courses to complete the program: 

• 1013 - Restaurant & Culinary Foundations 

• 1014 - Restaurant Management Essentials 

• 1019 - Advanced Principles in Food Production 

• 1020 - Restaurant Professional 

Certifications: 

• OSHA

• SERV SAFE

• Food Handler's permit

Leads to careers such as: 

Chef / Cook
Pastry Chef / Baker
Restaurant Manager
Catering Manager
Food & Beverage Director
Food Service Supervisor
Entrepreneur / Restaurant Owner
Barista or Specialty Beverage Specialist

National Average Salary: 

Entry-Level Cook / Kitchen Staff: $28,000–$35,000
Restaurant Manager: $45,000–$55,000
Chef / Executive Chef: $55,000–$75,000
Food & Beverage Director: $70,000–$95,000
Restaurant Owner / Entrepreneur: Highly variable

WV Average Salary: 

    Entry-Level (Cook / Kitchen Staff): $28,000–$35,000 per year
    Mid-Level (Restaurant Manager, Sous Chef): $40,000–$50,000 per year
    Advanced (Executive Chef, Food & Beverage Director): $55,000–$60,000+ per year

Top-paying opportunities in WV:

Hotels and resorts
Fine dining and chain restaurants
Catering and event management
Foodservice management in schools, hospitals, and corporate cafeterias