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

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