EDIT MAIN
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