Delaware Pathways Culinary & Hospitality Management 0 Ed Hennessy, DTCC Sheryl Kline, UD Carrie Leishman, DRA Rita Hovermale, DDOE

1 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. Framing Our Conversation

2 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. Program of Study Overview

3 Culinary & Hospitality Management Course 1Course 2Course 3 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.

4 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 When: July 26 – 31, 2015 and fall dates TBD Provided by: University of Delaware and the Delaware Restaurant Association Cost: Registration and costs for teacher participation are allowable expenses through the Innovative grant Professional Development

5 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. Early Career & College Experiences

6 Application and Approval Process for Culinary & Hospitality Management: The programs of study application can be found online at: 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. Program of Study Application

7 Rita Hovermale CTE and STEM Workgroup Delaware Department of Education 401 Federal Street Dover, DE Contact Information