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

FAQs

What would I do in this lab?
  1. Safety and Sanitation
  2. Knife Skills
  3. Basic Hot and Cold food preparation
  4. Inventory and Cost control
  5. Dining room service / procedures
  6. Terminology
  7. Food Purchasing
  8. Be part of a TEAM
What are some employment opportunities when I graduate?
  1. Chef’s Apprentice
  2. Line or Prep cook
  3. Baker’s Assistant
  4. Catering
  5. Food manager trainee
  6. Dining room service
What can I do with further education?
  1. Chef
  2. Executive Chef
  3. Pastry Chef
  4. Restaurant Manager
  5. Restaurant Entrepreneur
  6. 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

We have our own classroom website with menu and hours. click here to visit.

Under Ohio's statewide credit transfer system up to 16 semester hours of credit will be given to the graduates of this program at various colleges listed below:

 

Instructors

College Credits

Available Certifications

Lab Fees

  • Level 1 (junior) - $ 35.00
  • Level 2 (senior) - $ 35.00

Job Outlook

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

Career/Tech Club Affiliation
 

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