Culinary Arts Students
Culinary Arts

Course Description:

In this course, students gain valuable skills and experience as they learn the art of food preparation and service. This program combines classroom instruction with hands-on application. Students bake and cook in a fully equipped commercial kitchen and are taught important management skills such as safety and sanitation, food cost control, menu planning and teamwork. Students also have the opportunity to earn a variety of industry recognized certifications. Pathway: Human Services 

Colleges for Articulation

West Shore Community College, Ferris State University and other nationally recognized colleges and universities (for more information see the ProStart® website www.nraef.org).

Certifications

  • ServSafe
  • NRAEF Foundations of Restaurant Management and Culinary Arts Certificate of Recoginition Level
  • NRAEF Foundations of Restaurant Management and Culinary Arts Certificate of Recoginition Level 2
  • ProStart NRAEF National Certificate of Achievement 

Potential Careers

  • Chef
  • Restaurant Owner/Manager
  • Food Science
  • Dietician/Health Services - Director of Food Services
  • Catering & Event Management
  • Sales & Marketing
  • Lodging/Hospitality Services

Course Considerations

  • Basic Math
  • Basic Writing
  • Interpersonal Communication
  • Students with severe food allergies must consider the risk of a shared kitchen
  • Good health and hygiene practices
  • Good motor skills in order to avoid injury from tools i.e. knives, food processors and hot ovens
  • Ability to lift heavy trays and participate in rigorous cleaning activities