Skills taught in this program include commercial food preparation and operation of a restaurant.  Students are taught menu planning, purchase of supplies, proper food storage, record keeping, dining room service techniques, cooking and baking, and sanitation.  Students gain knowledge and experience in restaurant operation by running The Valley Inn Restaurant which is located within the school and is open to the public two days a week.  Students completing this course are eligible for ProStart and ServSafe Certification from the National Restaurant Association. students also have the opportunity to participate in regional, state and national culinary competitions. These events require practice outside the regular class.