WHO is the instructor?

Julie Ivan combines her dedication and energy (just like the energizer bunny, she keeps going and going and going) with her formal training to teach students about the food and hospitality industry. She has a Bachelor's Degree from Central Michigan University with concentration in Home Economics and Food Management. Ms. Ivan teaches her students to operate a restaurant, which is open to the public four days each week.

WHAT special clubs or student organizations is the program involved with?

National DECA-An integral part of marketing education, DECA enhances the training of students with interests in marketing, management, and entrepreneurship. It promotes competency-based, competitive marketing events and achievement/recognition activities at the local, state, and national levels.

SkillsUSA-Students have the opportunity to become involved in the Vocational Industrial Clubs of America. The goal of the SkillsUSA organization is to develop employability, participatory and quality skills to complement the occupational skills developed by students in technical education classrooms or work-based learning sites. Students are able to demonstrate their skills in competitive events at the local, state, and national levels.

WHICH students participated in competitions, which allowed them to demonstrate their expertise in the food and hospitality industry, and were recognized as outstanding students? 

MEET  THE  WINNERS:

Mario, a senior at Saginaw High School and a student in the Hospitality and Food Service program at the Saginaw Career Complex , recently demonstrated the skills required in the “front of the house” of a fine restaurant during the Regional SkillsUSA Food and Beverage Service Competition. The competition focused on guest service and guest relations in the dining room. Mario’s professionalism, courtesy, knowledge, tableside manner, and technical skills were rewarded with a Second Place Medal.

Jodi, a talented student enrolled in the Hospitality and Food Service program at the Saginaw Career Complex , demonstrated her technical mathematical skills and became a First Place winner at the Regional SkillsUSA Competitions in the Related Technical Math category.

Jodi a senior at Hemlock High School, performed mathematical problems similar to those found in the hospitality and food service industry, including problem-solving situations with real world applications.   Skills demonstrated included the application of the fundamental operations of whole numbers, fractions, and decimals, including application of percentages, ratio and proportion, averages, areas and volume.

During the Michigan ProStart® Student Competition, which is sponsored by the Michigan Restaurant Association, five students enrolled in the Hospitality and Food Service program at the Saginaw Career Complex demonstrated their ability to analyze management situations that contain business dilemmas and to present a resolution of the dilemmas to professionals with experience in the hospitality industry.  

The Management Situation segment of the ProStart® Competition allowed Markeen, a senior at Arthur Hill High School, Anne, a junior at Arthur Hill High School, Jodi, a senior at Hemlock High School, Megan, a junior at Heritage High School, and Alexis, a senior at Heritage High School to showcase their talents as future managers and owners in the hospitality and food service industry.  

Cole, a student enrolled in the Hospitality and Food Service program at the Saginaw Career Complex , demonstrated his technical mathematical skills and became a Fourth Place winner at the Regional SkillsUSA Competitions in the Related Technical Math category.

Cole, a junior at St. Charles High School, performed mathematical problems similar to those found in the hospitality and   food service industry, including problem-solving situations with real world applications.   Skills demonstrated included the application of the fundamental operations of whole numbers, fractions, and decimals, including application of percentages, ratio and proportion, averages, areas and volume.

Congratulations!

Five seniors, enrolled in the Hospitality and Food Service program at the Saginaw Career Complex , demonstrated their culinary skills in the 2006 Michigan ProStart® Student Competition, which was sponsored by the   Michigan Restaurant Association Educational Support Foundation.  

Ladarrus (Saginaw High), E’Tasha (Saginaw High), Mario (Saginaw High), Chanae (Saginaw High), and Donzell (Arthur Hill High) combined their creative culinary talents to create a gourmet meal that delighted the taste buds and was picture perfect, which included the following:   Tartare de Tomatoes Mozzarella as a starter, followed by Grilled Port Tenderloin with Cherry Chutney and Rice Pilaf with Basil and Pine Nuts. This exquisite meal was topped off with Vanilla Custard Sauce placed in a Chocolate Cup with Fresh Fruit and a Burnt Sugar Form, which was accompanied by Chocolate and Raspberry Sauce.   Wow!   These students sure know how to tempt the taste buds and treat the palate with a tantalizing gourmet meal!

WHAT certifications can I achieve or work toward in the Hospitality and Food Service program?

ServSafe Food Safety Certification-Students can work toward the National Restaurant Association ServSafe Food Safety Certification. This certification indicates that individuals are acquainted with food safety and sanitation principles.

Marketable Skills Certificate-Students may earn a marketable skills certificate.  This certification process provides students with the opportunity to demonstrate, document, and defend their achievement of employer validated standards and competencies. Achievement of the marketable skills certification should improve the likelihood of success in future employment and/or a continuing educational program.

WHAT college credits can I earn in the Hospitality and Food Service program?