Culinary 06/13/2017Culinary Arts (CUL)
Hospitality and Human Services Cluster
Career Pathways
- Chef
- Assistant Chef
- Food Supervisor
- Maître d'
- Banquet Chef
- Front Desk Clerk
- Waiter or Waitress
- Salesperson
- Appliance Demonstrator
- Dietary Aide
- Caterer
- Baker
- Guest Relations Specialist
- Sous Chef
- Food/Beverage Director
- Line Cook
- Host or Hostess
- Baker's Assistant
Junior Year
- Workplace Safety
- Knife Skills, Stocks and Sauces
- Equipment Identification
- Prep-work for AUburn Room Restaurant
- Providing Service to Guest and Community
- Recipe Understanding and Development
- Kitchen and Management Essentials
- FCCLA Competitions
Senior Year
- Restaurant Project and Display
- Serving and cooking for Auburn Room Restautant
- Nutrition
- Marketing and Cost Control
- Purchasing and Inventory
- Global Cuisine
- FCCLA Competitions: Team, Pastry, Garde Manager
Program Outcomes
Successful completion of the senior year program will provide the student with:
Certifications
- OSHA CareerSafe Certificate
- National Restaurant Association ServSafe Certification
- ProStart Year 1 Certification
- Prostart Year 2 Certification
Certificate of Achievement In order to obtain the ProStart Certificate of Achievement, students must gain foodservice industry experience by working in a paid internship for a minimum of 200 hours. This certificate will qualify for college credit and for direct employability in the food service industry.
Articulated College Credit
- Cuyahoga Community College (Tri-C) 7 credits
- Hocking College 16 credits
- University of Akron 3 credits
- The Culinary Institute of America
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