The curriculum includes courses in food chemistry, menu planning, cost control, beverage management, purchasing, equipment layout and design, and sanitation and safety. A food technology classroom and kitchen has tiered seating for demonstrations and features ten work stations. Meals are prepared in a modern commercial kitchen and served in the student-operated Cafe Ferris restaurant. More than 20 scholarships are available in the program. The awards are generally based on need, scholastic accomplishment, industry experience, extracurricular activities and career aspiration.
Class sizes are small.
Students are known by first names and given individual attention. Students also take liberal arts and natural science courses, thereby developing skills necessary for success in the food service profession. Ferris faculty are active in the profession and have years of experience in hotels, resorts, restaurants and clubs. This combination of teacher practitioners, academicians and specialized adjunct faculty is a major strength of this program. The employment outlook for graduates continues to be outstanding for entry-level management positions.