The Culinary Arts Program is offered to all juniors and seniors. If students are interested in this field, they should take the Foods Elective course their freshman or sophomore year to get started cooking sooner!
Junior Year Overview
Junior students will learn to prepare food products and beverages according to standardized recipes as well as knife skills, and culinary math. They will apply plating and presentation principles to deliver attractive menu items, establish food specifications and prep lists, and develop ingredient and portion control guides. proper safety and sanitation techniques to prevent and control injuries, illnesses and disease.
Senior Year Overview
Senior students will apply management principles to plan, organize and direct restaurant staff. They will learn to establish processes to facilitate restaurant operations; and plan and design menus. In addition, seniors will apply food science principles to prepare and bake breads, desserts and pastries and use specialized decorating and presentation techniques to decorate cakes, cookies, pastries, and other baked goods.
Culinary Arts students also participate in the Lancaster FCCLA (Family Career and Community Leaders of America) and ProStart chapters, where they gain many valuable leadership skills and can compete at the state and national level. Past students have won many awards at the local and state level for their culinary creations!
Instructor: Jeffrey Cecil || [email protected]
Possible Careers
- Chef
- Baker
- Event Planner
- Caterer
- Dietician
- Restaurant Manager
Certifications / CCP
Junior Year
ServSafe – Person in Charge
2 Credential Points
ServSafe – Allergens
1 Credential Point
Senior Year
P
9 Credential Points
ServSafe – Food Manager
3 Credential Points
OHSA 10
1 Credential Point
COLLEGE CREDIT / CCP
- CSCC || 8 Hours
- Hocking || 7 Hours
Core Skills
- culinary & management skills
- knife cuts
- pastry
- baking
- recipe creation
- meal prep
