This program is designed for students interested in becoming commercial cooks for restaurants, hotels, hospitals or catering services. Cooking, menu planning, management skills, sanitation and safety practices and table service are covered in this program. Students receive practical experience preparing lunches, dinners and banquets for nonprofit organizations. Each student also participates in an internship at a local restaurant or college dining facility. The program follows the ProStart curriculum, which is written by the National Restaurant Association.