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Culinary Arts /Chef Training

  • Create gourmet foods, cakes, and pastries with artistic presentation in line with ProStart® curriculum and standards
  • Operate a full service restaurant open to the public
  • Communicate and interact with customers in a professional setting


What can I do when I graduate?
  • Chef’s Apprentice
  • Line or Prep cook
  • Baker’s Assistant
  • Catering
  • Food manager trainee
  • Dining room service
What would I do in this class?
  • Safety and Sanitation
  • Knife Skills
  • Basic Hot and Cold food preparation
  • Inventory and Cost control
  • Dining room service / procedures
  • Terminology
  • Food Purchasing
  • Be part of a TEAM
What can I do with further training?
  • Chef
  • Executive Chef
  • Pastry Chef
  • Restaurant Manager
  • Restaurant Entrepreneur
  • Dietary Technologist

Program Quick Facts

Culinary Arts/Chef Training students must be able to:
  • Apply basic reading and comprehension skills
  • Comprehend and apply basic math skills (add, subtract, multiple, divide)
  • Work as part of a team
  • Tolerate a hot working environment
  • Practice good communication skills and personal hygiene
  • Exhibit professionalism and work place behavior
College Credits
Available Certifications
Lab Fees
Mike Starlin
Hocking College
Kent State University
Stark State College
University of Akron
Youngstown State University
Level 1 (junior) - $ 55.00
Level 2 (senior) - $ 25.00
$ 35.00 (ServSafe Certification due at time of testing)

Uniform requirements

(to be supplied by student)
Tread-Safe(R) non-slip footwear (available at WalMart)
White, long-sleeved Chef Coat
Classic white Chef Hat
Poly/Cotton classic black and white check Pants
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