Culinary Arts
Culinary Arts
This program uses the ProStart® nationwide, two-year program for high school students. “ProStart’s industry-driven curriculum provides real-world educational opportunities and practical skills to open doors for fulfilling careers in the restaurant and foodservice industry. The curriculum teaches all facet of the industry, as well as provides students with on-the-job experiences where they can apply their classroom knowledge in real world situations. ProStart students are eligible to earn the National ProStart Certificate of Achievement (COA). This Certificate gives students access to national and statewide articulation agreements and scholarship opportunities
Units learned in Culinary Arts will focus on both the understanding of fundamental culinary concepts with theory work as well as the practical application with hands-on learning in our kitchen facilities. Units include Knives & Smallwares, Culinary Math, Salads & Sandwiches, Eggs & Dairy Products, Breakfast Cookery, Sustainability in Food, Basic & Advanced Baking, and Meat & Seafood Preparation. Students work to obtain the following foodservice certifications
• ProStart National Certificate of Achievement
• ServSafe Food Protection Manager Certification
In this program we have a FCCLA (Family, Career, and Community, Leaders of America) chapter that is a part of our program. Students learn leadership skills and have trade-related competitions which further help them develop upon their culinary education. Throughout the school year, students will have the opportunity to take part in community service, STAR Events, leadership development, and attend the annual Pennsylvania FCCLA State Leadership Conference.
What Qualities Should I Have?
While it may not seem all that intuitive at first, cooking is indeed an art much like music, painting or dance. While there is also some science, the artistic nature of preparing a creative and unique meal requires a certain passion for the culinary arts. You should enjoy meeting people and serving the public; for these reasons, adaptability and empathy are critical. Being a team player is certainly an essential part of any culinary career. Students in training must be prepared for mistakes and be willing to learn and willing to improve these skills.
1. Willingness to Learn
2. Attention To Detail
3. Time Management Skills
4. Creativity and Curiosity for Food
5. Good Background in Basic Mathematics.
6. Strong Work Ethic
What Opportunities Are Available After Graduation?
Through this program students will be prepared for employment in food service operations in positions of prep cook, line cook, baker, cake decorator, deli worker, dietary aide and front of house employment opportunities. Food service jobs are available in restaurants, cafeterias, schools, hospitals, nursing homes, grocery stores and food production plants. Postsecondary education can lead to degrees in Food & Beverage Management, Hospitality Management, Culinary Arts, Baking & Pastry Arts, and Nutrition Science.
Instructor: Joe Edmondson (ext. 3323)
CIP 12.0508
Parents – please check out this flyer for information about ProStart!