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).
Certifications
- ServSafe
- NRAEF Foundations of Restaurant Management and Culinary Arts Certificate of Recognition Level
- NRAEF Foundations of Restaurant Management and Culinary Arts Certificate of Recognition 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
