Course

Instructor: Dr. Anthony Marsella & Mrs. Sara Lingwall


Contact: [email protected] / [email protected]

Culinary Arts

The Culinary Arts program of study falls under the hospitality and tourism cluster. This pathway focuses on the management, marketing and operations of restaurants and other foodservices, lodging, attractions, recreation events and travel related services. Examples of careers in this field would include General Manager, Food & Beverage Manager, Kitchen Manager, Catering & Banquets Manager, Dining Room Supervisor, Restaurant Owner, Baker, Caterer, Dietician, Executive Chef, Cook, Pastry & Specialty Chef, Foodserver, Research and Development Chef, Product Demonstrator, and Personal Chef. The Culinary Arts program is accredited by the American Culinary Federation and implements its nationally recognized curriculum.   This class focuses on exploration of the hospitality and foodservice industries.  Students will be introduced to the operations of a working restaurant, the Knotty-Oak Room, an on-campus student-run restaurant, and will learn food service, preparation, baking and cooking.
Students who successfully pass both written and performance assessment with a 75 or better will earn a Junior Culinarian Certificate.  Students who earn a 75 or better in either the written or performance assessment or as an average of the two will earn a Secondary Culinarian Certificate.  Students will also be trained in ServSafe, which is another industry recognized credential and will be administered the ServSafe exam. These are industry recognized certificates and may entitle the student to post-secondary educational scholarships at participating colleges and/or qualified for advanced standing in employment opportunities.

Suggested elective courses: Career Math, Accounting, Business Entrepreneurship, Web Design, Marketing Essentials, Mixed Media.

For a more comprehensive list of careers, go to: careertech.org/sites/default/files/CCFrame-HospitalityandTourism.pdf


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