The Culinary and Hospitality Management Pathway is supported by the National Restaurant Association Education Foundation. Students explore management and culinary skills needed for success in the restaurant/hospitality industry. ProStart trains students on industry-specific skills that can be used in all aspects of the restaurant and hospitality industry along with employability skills like leadership, accountability, teamwork, and responsibility. The program prepares students for careers such as Executive Chef and Sous Chef, Food Service Manager, Kitchen Manager, and Line Cook. This Pathway consists of four (4) courses: Fundamentals of Culinary Arts and Hospitality, Advanced Food Production and Hospitality Management, and the Culinary and Hospitality Profession and an internship/work-based experience.