Culinary and Hospitality

Applications are now closed

• Pastry Chef - Associate’s or Bachelor’s Degree
• Nutritionist - Bachelor’s Degree
• Caterer - Associate’s Degree
• Restaurant Manager - Associate’s or Bachelor’s Degree
• Executive Chef - Associate’s or Bachelor’s Degree
• Sous Chef - Associate’s or Bachelor’s Degree
• Food and Beverage Director - Associate’s or Bachelor’s Degree
• Food Technologist - Associate’s or Bachelor’s Degree
• Food Manufacturing - Associate’s or Bachelor’s Degree

Fall Semester

CTE PROSTART I

79101205 0.5 Practical Arts Credit

Prerequisite: None

Course fee: Approx. $100

This course from the National Restaurant Association Educational Foundation and Colorado Restaurant Foundation introduces students to a competency-based foodservice & hospitality management curriculum offered to students in grades 11-12. It is a study of culinary arts, restaurant and lodging management, employability skills, and business entrepreneurship coupled with paid mentored work internships in a broad spectrum of industry restaurant, foodservice, and lodging operations. Students who wish to obtain the national ProStart certification must complete a 400 - hour guided internship and pass the exams for both ProStart 1 & 2. Successful participants in the program will have the opportunity to earn industry certifications and credentials, compete in the ProStart Invitational Competitions, and apply for industry scholarships. FCCLA is also an integral part of this course.

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MSU - RST 1200 Basic Cooking 

69101206 - 0.5 Practical Arts Credit/3.0 Credits - Metro State University

Prerequisite: None

Course fee: Approx. $230 ($60 per MSU Credit + approximately $50 uniform cost)

This course serves as an introduction to fundamental cooking skills, methods, theories and techniques. Students demonstrate proficiency in food safety and sanitation principles, learn to incorporate sustainable food practices, including local food sourcing, composting, upcycling, and seasonality. Students take the ServSafe Food Handler Certification in the course.

Spring Semester

CTE ProStart II

79101304 0.5 Practical Arts Credit

Prerequisite: A grade of a “C” or higher in RST 1200 and pass the ProStart I

National Exam Course fee: Approx. $100

This course from the National Restaurant Association Educational Foundation and Colorado Restaurant Foundation, allows students to continue developing college and career employment skills for the restaurant and hospitality industries. The basic skills taught in ProStart I will be reviewed and additional competencies such as customer relations, accounting procedures, and more advanced food preparation skills will be taught. Students who wish to obtain the national ProStart certification must complete a 400 - hour guided internship and pass the exams for both ProStart 1 & 2. Students will investigate industry career paths and have the opportunity to work in paid internships at hotel and lodging properties. Additionally, successful participants will earn industry certifications and credentials, compete in the ProStart Invitational Competitions, and apply for industry scholarships. FCCLA is also an integral part of this course.

-AND-

MSU - RST 2500 Basic Baking 

69101207 - 0.5 Elective Credit/3.0 Credits - Metro State University

Prerequisite: A grade of a “C” or higher in RST 1200 and pass the ProStart I National Exam

Course fee: Approx. $180 ($60 per MSU Credit)

This course is designed to introduce students to properties of foods and changes that occur during preparation. Students will learn basic skills in food preparation and presentation while implementing food safety and sanitation standards. Students will conduct quality tests on prepared food and use data to evaluate the appearance, composition, taste, tenderness and selection of food products.

 

PLEASE NOTE: Year 1 classes are offered in double blocked periods in the morning and afternoon cohorts. Students will take the National ProStart Exam, and have the opportunity to earn their ServSafe Food Handler Certificate. Students should register for both CTE ProStart AND MSU classes since they run concurrently on a double-block schedule. Please sign up for BOTH semesters to complete ProStart I and ProStart II. DCSD students must take ProStart I at their home high school (if it is offered there). Students who complete ProStart II at TRHS can join the year 2 classes below. A grade of C MINIMUM is required for each course towards a bachelor’s degree with MSU Denver. If the student plans to use the credit to TRANSFER to another college/university, a C or better is required by a receiving college for transfer-in credit to be accepted and applied.

Fall - Semester 1

ProStart Youth Apprenticeship

79101306S1 or 79101306S2 - 0.5 ELECTIVE CREDIT EACH SEMESTER

Prerequisite: A grade of a “C” or higher in RST 1200, RST 2500, and pass the ProStart I and ProStart II National Exam, and instructor approval

Course fee: None

This upper-level culinary program is an opportunity for students to put their culinary & restaurant management knowledge to the test! Students are enrolled in the National Restaurant Association's "RYRA" (Restaurant Youth Registered Apprenticeship) program and can start earning hours towards the "Restaurant Line Cook Apprenticeship" starting at 17 years old. Students learn applicable industry skills through class instruction and can earn paid work hours outside of class time through an approved employer or through the Legacy Campus Café. All student certifications/ trainings are funded through the Colorado Restaurant Foundation! In addition, students will be working alongside the Hospitality Youth Apprenticeship program to cater Legacy Campus events, teaching them communication, leadership, cost analysis, teamwork, responsibility, and professionalism- skills they can apply to any industry they choose for their future.

Spring- Semester 2

MSU - RST 2200 Food Service Manager

69101208 S1 or 69101208 S2- 1.0 Practical Arts Credit/4.0 Credits Metro State University

Prerequisite: A grade of C or higher in RST 2500 and pass the ProStart I and ProStart II National Exam, and must pass ProStart Youth Apprenticeship with a grade of C or higher and instructor approval

Course fee: Approx. $270 ($60 per MSU Credit + approximately $30 uniform cost)

This course introduces essential skills for professional foodservice management including food and kitchen safety, professional and quantity culinary and baking techniques, production planning, and kitchen management. Students also learn principles of food identification, storage and preparation, as well as sustainable food practices including local food sourcing, food waste mitigation and seasonality. Students complete a safe food certification in the course.

Yearlong

Culinary Internship (CTE Food FCS WBL)

79101999 - 0.5 ELECTIVE CREDIT EACH SEMESTER (sign up for this course 1 time in IC request. Since this is a yearlong course, Legacy staff will manually add the second semester for a total of 1.0 elective credits for the year for CTE Food FCS WBL)

Prerequisite: Must have own transportation. Instructor approval

Course fee: $100 M/W 7:00AM - 9:25AM (Periods 0 and 1) - OR -T/Th 7:00AM - 9:25AM (Periods 0 and 5)

This upper-level culinary program is an opportunity for students to put their culinary skills to the test! Students will build on communication, leadership, cost analysis, teamwork, responsibility, and professionalism skills they can apply to any industry they choose in the future. Year 2 students will prepare food for our own student-run Legacy Marketplace and host catered events with our culinary instructors. The opportunity to earn ServSafe Manager and ServSafe Allergens Certificates as well as their Certificate of Achievement through ProStart is offered for each student during ProStart III.

CTE CATERING (OPTIONAL)

79101202S1/79101203S2-0.5 Elective credits each semester

Prerequisite: MSU - RST 1200 Basic Cooking and ProStart I with a grade of a “C” or higher and teacher recommendation. Must have own transportation. Instructor approval

Course fee: None

Catering / CTE Culinary Arts can be taken in the spring of the junior year, or either semester senior year (with teacher recommendation) 1 or 2 block periods. Students will work directly with Chef to create a class schedule. This program is designed for students with career interests in the food industry as well as owning their own catering business. The purpose of this course is to develop skills in quantity food preparation, safety and sanitation, planning, customer service, business plans and entrepreneurship. FCCLA is also an integral part of this course.

PLEASE NOTE: Year 2 students have the opportunity to earn their ServSafe Manager and ServSafe Allergens Certificates as well as their Certificate of Achievement through ProStart. Typical hours will be 7:00AM - 9:25AM two times a week and asynchronously on Fridays. Students should sign up for BOTH semesters of ProStart Youth Apprenticeship AND CTE Food FCS WBL. Students will participate in WBL through our student-run marketplace and catered events to complete 400 hours to earn their ProStart Certificate of Achievement. They will earn a total of 2.0 high school credits.

Shaemus O'Brien
Executive Chef, Culinary & Hospitality Pathway Developer
303-387-7912 | sobrien1@dcsdk12.org

Executive Chef Shaemus O’Brien brings over 25 years of dynamic industry experience to the Legacy Campus as the Culinary & Hospitality Developer. Having held prestigious roles as Director of Food & Beverage for the Pyramid Hotel Group, Executive Chef for Hilton Hotels and the University of Denver, Chef de Cuisine at the Castle Pines Golf Club PGA Golf Watch Pavilion, District Executive Chef for Sodexo Hospitality, Catering Chef for Trinity College, Research and Development Chef for Kim’s Gourmet Sauces, and Host Intern Executive Chef for Johnson & Wales University.

Chef O’Brien is an acclaimed culinarian, earning accolades like “Best Table Design” and “Best Creative Menu” from the American Liver Foundation, and “Culinary Team of the Year” from the SGMP association as well as other local and regional recognitions. He has also contributed his expertise to a task force team of Executive Chefs for Hilton Hotels. Passionate about making a difference, Chef O’Brien has been actively involved with the “No Kid Hungry” organization, striving to end child hunger. He is dedicated to mentoring future culinary and hospitality stars, many of whom have gone on to become influential leaders in the industry. An enthusiastic beekeeper, and gardener, Chef O’Brien champions community-based organizations and is committed to creating sustainable menus with local ingredients.

  Anna Hirschauer
  Culinary & Hospitality Instructor
  303-387-7819 | ahirschauer@dcsdk12.org

 Anna Hirschauer is originally from Glenwood Springs, CO, but grew up in the suburbs of   Chicago. She attended Iowa State University and has a Bachelors of Science in Family and Consumer Sciences - Secondary Education. She completed a Dietetic and Catering Manager Internship with Compass-Eurest Corporate Food Service downtown Chicago, and has worked with Iowa State Dining services as a prep cook, chef de cuisine, and catering chef. She served as the Department Manager, CTE program lead, FCCLA advisor, and Catering Instructor at Arvada West High School for the past four years before moving to Parker. She enjoys bringing students to culinary competitions, catering and event management, and showing students the endless opportunities that the culinary and hospitality world brings. She is passionate about mimicking an industry environment in the classroom kitchen, providing work-based learning experiences, and connecting students to the industry. When not in the classroom, Anna enjoys making sourdough, kickboxing and exploring local food vendors and restaurants.