EDIT HTML BLOCK

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