Culinary and Hospitality

The Pathway

The Culinary and Hospitality Pathway at the Legacy Campus will offer students the ability to gain hands-on skills with first-class industry experience. This is a ProStart program offered through the National Restaurant Association Educational Foundation that will introduce students to culinary arts, restaurant and lodging management, employability skills, and business entrepreneurship.

As students obtain the national ProStart certification, they will complete a 400-hour guided internship and pass the exams for both ProStart I & II. Upon successful completion of the program, students will earn the nationally recognized ServSafe industry certifications as well as receive college credits through Metro State University, other industry certifications, and apply for industry scholarships. Students will engage with local restaurants and hotels for mentored internship opportunities and be a part of Legacy’s own student-run cafe & catered events.

 

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NEW LEGACY CAMPUS STUDENTS SY24-25

If you missed ORIENTATION NIGHTyou will need to stop by the Legacy Campus to pick up your folder, schedule, and make sure your MSU application is complete. Directions on how to complete the MSU application can be found HERE on the Legacy registration page under "College Credit".  If you have any other questions, please reach out to Kelly Purcell at [email protected] (Legacy Counselor for Culinary and Hospitality) or Shaemus O'Brien at [email protected] (Pathway Developer for Culinary and Hospitality).

 

 This application is only for NEW students 2024-25.  This application is open for waitlist only application submissions.  Continuing (Year2) students will need to get their applications from their teacher.  Reach out to Katie O'Sullivan if you need a translated application at [email protected].

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The Instructors

Recommended Learning Sequence 2024-2025

Culinary Recommended Learning Sequence

Year 1 classes run in the afternoon cohorts (periods 3 & 4, or 6 & 7). Students will take the National ProStart Exam, and earn their ServSafe Food Handler & ServSafe Food Allergens 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 participate in ProStart & FCCLA. Students must take ProStart I prior to 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 with MSU Denver. We strongly suggest that 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.

Culinary Recommended Learning Sequence

Year 2 students earn their ServSafe Food Manager Certificate and will work various events and therefor sometimes need flexile hours to host events with our executive chef. Typical hours will be 7:00AM - 9:30AM two to three times a week. Students should sign up for both semesters of ProStart Youth Apprenticeship AND CTE Food WBL. They will earn a total of 2.0 high school credits.

Credit Opportunities

Co-curricular & Other Opportunities: ProStart, FCCLA

Internship/Work-Based Learning Opportunities: Legacy Campus Cafe & Catered Events, Restaurant Internships

Continuing Education Opportunities: ASCENT, RYRA

Postsecondary Partners

MSU logo DU logo Colorado Restaurant Association logo

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