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Hospitality & Tourism Cluster
CULINARY ARTS & FOOD SERVICES
Ohio College Tech Prep; CT2 Career Technical Credit Transfer
Credit: 
Year One – 2.5 elective, 1.0 Biochemistry
Year Two – 3.5 elective
 
Skills taught in this program include commercial food preparation and operation of a restaurant.  Students are taught menu planning, purchase of supplies, proper food storage, record keeping, dining room service techniques, cooking and baking, and sanitation.  Students gain knowledge and experience in restaurant operation by running The Valley Inn Restaurant, located within the school and open to the public two days a week.  Students have the opportunity to acquire ProStart and ServSafe certifications from the National Restaurant Association.
 
Instructor: Kim Morton 
Email Address: KMorton@cvccworks.edu
HOTELS & RESORTS
Credit:  3.5 elective per year
 
This program provides students needing more time for skill acquisition with practical work experience leading to entry-level positions in hotels, motels, hospitals, bed & breakfasts, nursing homes, restaurants and other hospitality and service industries.  Through direct instruction and community-based work projects, students learn the fundamentals of cooking and baking, sanitation, banquet setup and clearing, laundry and linen care, room maintenance and more.  Also emphasized are employability skills, such as work ethic, accountability, decision-making, following directions, punctuality, teamwork, and proper attire.  Students will have the opportunity to earn OSHA Teen Worker Safety in Restaurants certification.  Counselor recommendation is required for admission to this program.
 
Instructor: April Mone
Email Address: amone@cvccworks.edu   
Culinary Arts & Food Services Program Video
Hotels & Resorts Program Video
Find CVCC:
PHONE:
(440) 526-5200
ADDRESS:
8001 Brecksville Rd
Brecksville, OH 44141
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