Culinary Arts/Restaurant Management Services
Culinary Arts/Restaurant Management Services Career Pathway
For students who are interested in culinary arts, this pathway incorporates a mix of theory and hands-on work. Students learn about various cooking methods, ingredients, recipes, safety and sanitation, food costs, marketing, and menu design. Learn more about Milton Hershey School’s Culinary Arts/Restaurant Management Services career pathway.
Students in the Culinary Arts/Restaurant Management Services pathway develop the fundamental skills needed to become culinary professionals. The curriculum focuses on real-life applications of cooking, baking, and pastry methods as well as techniques, nutrition, safety and sanitation principles, and food and kitchen cost controls.
Experiences Outside of the Classroom
With internships, co-ops, mentoring by industry professionals, and pre-apprenticeships available, there is no shortage of experiences outside of the classroom for students to further their training while being introduced to a work environment and employability skills.
The annual ProStart Culinary Invitational gives students added exposure to the culinary industry and tests their teamwork, workplace communication, and culinary skills by challenging them to create a three-course meal using only butane burners. The MHS team won first place in the Pennsylvania ProStart Culinary Invitational in 2015, 2016, and 2018, which qualified the group to compete at the national event sponsored by the National Restaurant Association Educational Foundation in front of industry leaders and culinary institutions.
During the 2017-18 school year, MHS introduced its first hybrid apprenticeship in this career pathway. Through a partnership with Hershey Entertainment & Resorts, students have the opportunity to complete a pre-apprenticeship comprised of authentic work experience at a co-op and relevant coursework that leads to a full-time apprenticeship with the company following graduation. It is the first state-registered pre-apprenticeship in Pennsylvania.
“MHS really helped me prepare, so I wasn’t taken aback by anything [in the internship]. But anything [The Hotel Hershey] chefs had to teach me, I was definitely welcome to.”
Kiana Gilbert ’17
on her internship at The Hotel Hershey
Setting Students Up for Success
By developing culinary skills in on-campus kitchens and sourcing local ingredients, students understand how food is grown and produced.
- Time management
- Understanding of art and science
Future Career Options
- Restaurant manager
- 2 Industry-recognized certifications
- ServSafe Allergens®
- ServSafe Manager®