Important Information from BCC
Buckeye Career Center is currently operating in our blended learning model. Seniors are in session January 11 and 12 with juniors learning remotely those days. Juniors will be in session January 13, 14, and 15.  COVID 19 information can be found on our COVID 19 page: http://www.buckeyecareercenter.org/COVID19Information.aspx


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Culinary Arts

  • 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 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 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
Instructors
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) - $ 40.00
Level 2 (senior) - $ 40.00
$ 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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