Program Overview:

During this two-year program, students will work in a commercial kitchen using modern food equipment to prepare large quantities of entrees, vegetables and desserts. The Culinary Preparation program is based on the knowledge high school students need to be successful in the restaurant industry by providing them with training related to important management and practical skills, as well as opportunities for career exploration and higher education. Students have the opportunity to earn industry-recognized credentials and college credit.

Industry Credentials:

ServSafe Workplace – 1 Point
ServSafe Food Handler – 1 Point
ServSafe Allergen – 1 Point
ServSafe Person in Charge – 2 Points
ServSafe Manager – 3 Points
CPR First Aid – 1 Point
OSHA – 10-Hour Training – 1 Point
Lean Six Sigma Yellow Belt – 3 Points
Lean Six Sigma Green Belt – 6 Points
Leadership Excellence – Student – 3 Points
Ohio Driver’s License – 1 Point

Courses:

11th Grade:

• Hospitality Fundamentals (*college credit available)
• Fundamentals of Food Production (*college credit available)
• Catering & Banquet Service Operations

12th Grade:

• Restaurant Management (*college credit available)
• Hospitality & Tourism Capstone