The Restaurant and Hospitality Industry is an exciting, dynamic and rewarding field that offers a wide variety of opportunities. Our two year program is nationally certified by ProStart. It offers a comprehensive curriculum including practical based learning activities in cooking, baking, catering and culinary competitions. Students completing the program will be prepared for immediate employment and/or continuing their education in a Culinary Arts or Restaurant Management Program. Students successfully completing the two-year program are eligible to earn college credits through the Lakes Region Community College. Tuition, offered at a significant discount, is paid to the college for these credits. Students must be juniors or seniors to be eligible for college credit.
College Credit Courses through Lakes Region Community College:
Earn 9 College Credits (3 courses-3 credits per course)
CULA1460L Bakery Production
CULA1510L Culinary Fundamentals
CULA1520L Sanitation & Safety
Affiliated Clubs:
Gourmet Club
Pro Start Culinary Team
Skills USA – Individual Culinary and Baking Competition
Beth began her Culinary training at the Balsams ACF Certified Culinary Apprenticeship Program for three and a half years in 2000. She has completed six cross-country externships and contributed to several published cookbooks. Her experience includes working for Delaware North Companies under Certified Master Chef Roland Henin. While working for Delaware North Company she trained in several grand hotels and was part of the chef team for the opening of the new Met Life Stadium in New York City. She received her Pro Chef 2 and Certified Chef de Cuisine Certification at the CIA Greystone, St. Helena, California.
In 2011, she was part of the chef team with Great Performance, the leading caterer in Manhattan. Shortly after her teaching career began in Cambridge, Massachusetts at the Le Cordon Bleu for four years before coming to Portsmouth High School.
Contact Beth at:
Education Courses
Culinary 101 – Introductory Class
Culinary Arts-ProStart Level I
Culinary Arts-Prostart II
2 Credits/Course
Units of Study
Welcome to the Restaurant and Food Service Industry
Keeping Food Safe
Workplace Safety
Kitchen Essentials 1 – Professionalism
Kitchen Essentials 2 – Equipment and Techniques
Stocks, Sauces and Soups
Communications
Management Essentials
Fruits and Vegetables
Serving and Guests
Potatoes and Grains
Building a Successful Career in the Industry
Breakfast Food and Sandwiches
Nutrition
Controlling Foodservice Costs
Salads and Garnishing
Purchasing and Inventory
Meat, Poultry and Seafood
Desserts and Baked Goods
Sustainability: The “Greening” of Foodservice
Global Cuisines 1: The Americas
Global Cuisines 2: European, Mediterranean and Eastern Cuisines
Options for Continuing Education
Culinary Institute of America
Johnson and Wales University
New England Culinary Institute
Southern New Hampshire University
University of New Hampshire
Certifications
Graduates of the American Hotel & Lodging Education Institute Program receive a Certificate of Completion from the Educational Institute after passing the final exam of both Year 1 and Year 2. In addition, after the workplace requirement has been met, students are eligible for a professional certification from the Educational Institute. This designation is recognized internationally, and is called the Certified Hospitality & Tourism Management Professional (CHTMP).
In order to earn the CHTMP certification, students must complete 100 hours of paid or unpaid work experience in one or more of the following qualifying positions:
Accommodations-Hotels, resorts, motels, hostels, vacation rentals, vacation ownership, bed & breakfast properties, recreational vehicles and camping
It is preferred that students complete the 100-hour on-site workplace requirement between Year 1 and Year 2; however, the requirement must be completed within 120 days of taking the HTMP Year 2 exam.
