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