Hospitality, Food & Tourism
Pending professional review: this program and its curriculum has not yet been verified by a certified food-safety manager and industry professional. Study draft only.
Culinary Arts
9–12 mo full-time · 1800 clock hours. VT-BUILD-V1 #9754 (2026-09-26): courses, lessons and assessments written for the trade by the build hub; draft pending review.
Core curriculum
Food and kitchen safety, sanitation, and personal protective practicesculinary math including measurement, yield, and recipe scalingprofessional communication and career readinessknife selection, grip, sharpening, and precision cutsstock foundations and the classical and modern sauce familiescold kitchen techniques including salads, charcuterie, and buffet presentationsmeat identification, fabrication, cooking methods, and doneness standardsflavor profiles and cooking techniques from major world culinary traditionsplate composition, color, texture, and modern presentation methodskitchen operations including equipment use, workflow, and cost controlintegrated capstone project demonstrating program competenciessupervised industry externship and worksite placementtargeted preparation for the ServSafe Food Handler and ACF Certified Culinarian credential exams
Course & assessment plan
11 courses · 1,800 clock hours · tuition $19,015 COMPLIMENTARY (exam and licensing fees separate; see tuition). Universal core → one competency course per curriculum area → capstone → externship/clinical → exam prep. Open the full plan with every assessment.
Certification & licensure
| Credential | Type | Issuing body |
|---|---|---|
| ACF Certified Culinarian | Industry certification | American Culinary Federation |
| ServSafe Food Handler | Industry certification | National Restaurant Association |
Universal core (all programs)
| Module | Hours |
|---|---|
| Workplace safety (OSHA 10) | 10 |
| First aid / CPR / AED | 8 |
| Applied math & measurement | 40 |
| Technical reading & writing | 30 |
| Digital literacy (IC3/MOS) | 30 |
| Career readiness (NCCER Core / WorkKeys) | 30 |
Stackable pathways
Resort: Culinary Arts → Restaurant Management → Hotel & Hospitality Operations → Event & Tourism Management → Dry Cleaning / Laundry & Textile Care
Kitchen & Bar: Baking & Pastry → Culinary Arts → Bartending & Beverage → Restaurant Management
