Culinary 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