Delaware Pathways
Culinary & Hospitality Management
Ed Hennessy, DTCC
Sheryl Kline, UD
Carrie Leishman, DRA
Rita Hovermale, DDOE
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Framing Our Conversation
Our Goals for Today:
•
Provide an overview of the Culinary & Hospitality
Management program of study;
•
Discuss professional development opportunities for
teachers;
•
Discuss early college and early career experiences for
students; and
• Discuss next steps and how to submit the program
application.
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Program of Study Overview
Culinary & Hospitality Management:
• This is a three (3) course Career & Technical Education (CTE)
program that engages students in technical skill
development related to food production and operation as
well as preparation for managerial positions in the
hospitality industry.
•
Partners: Delaware Restaurant Association, National
Restaurant Association, UD, and DTCC.
•
Benefits: Industry focused mentorship; curriculum developed
in partnership with business & industry and higher education;
course specific professional development; national and state
network of support including student scholarships and early
college credit.
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Culinary & Hospitality Management
Fundamentals of Culinary Arts & Hospitality
Students are introduced to the commercial kitchen, including how
to use commercial food equipment in a safe and sanitary manner.
The course acquaints the student with the scope and complexity
of the hospitality industry and the importance of good
management skills.
Advanced Food Production & Hospitality Management
This course incorporates customer relations and cost estimation.
All skills are practiced through classroom-managed food service
operations. Professional skills needed to effectively manage an
organization and engage in customer service are integrated.
The Culinary & Hospitality Professional
Students learn the role of accurate menu creation and design
along with the critical thinking and problem solving skills to
address real-life case studies while continuing to hone their
culinary and management skills. Global cuisines and
sustainability in the hospitality industry are incorporated. Diverse
management styles are applied.
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Professional Development
Culinary & Hospitality Management:
• The ProStart Summer Institute will occur in the summer of
2015 with follow-up training conducted by the Delaware
Restaurant Association in September/October.
•
•
•
Where: University of Delaware
•
Cost: Registration and costs for teacher participation
are allowable expenses through the Innovative grant
When: July 26 – 31, 2015 and fall dates TBD
Provided by: University of Delaware and the
Delaware Restaurant Association
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Early Career & College Experiences
Work-Based Learning Experiences:
• The ProStart Certificate of Achievement (COA) signifies a
strong foundation in management and culinary skills:
•
•
Includes both technical knowledge and 400 hours of
mentored work-based learning experience; and
Mentors and work-based learning opportunities can be
arranged with the assistance of the DRA.
Articulation:
• There are more than 60 post-secondary institutions across
the country that recognize ProStart and offer early college
credit and/or scholarships to supports students.
•
In-state articulations are under development with DTCC and
UD.
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Program of Study Application
Application and Approval Process for Culinary & Hospitality
Management:
•
The programs of study application can be found online at:
http://dedoe.schoolwires.net/domain/211
•
All applications are due on April 30, 2015
The LEA is required to:
• Staff a Program Advisory Committee;
• Complete the “Value-added Opportunities” portion of the
application; and
•
Complete the Program of Study Matrix.
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Contact Information
Rita Hovermale
CTE and STEM Workgroup
Delaware Department of Education
401 Federal Street
Dover, DE 19901
302.735.4015
rita.hovermale@doe.k12.de.us
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