Culinary Arts

Culinary Serving



Culinary Arts Courses and Objectives

-Fundamentals of Food Production, Dining Room Service and Operations, Hospitality Fundamentals, and Catering and Banquet Service Operations




Licenses / Certifications

 
-ServSafe Certification

-ProStart Certification


Articulation Agreement:

5 credit hours at Cincinnati State

9 credit hours at Hocking College

 

Skills Learned in Lab

-Operation of the school restaurant - The Career Cafe

-Institutional food preparation

-Safety practices in operating institutional equipment 

-Human relations skills through service to the public and class activities

-Food presentation, garnishing and cake decorating

-Basic nutrition and healthy choices for menu planning

-Time, energy and money management

-Bussing and waitressing skills

-Food service related math principles

-Employability skills







Career Choices


-Chef, Executive Chef, Cook, Banquet Manager, Dietician

Website by SchoolMessenger Presence. © 2018 West Corporation. All rights reserved.