Culinary Arts

Course Description

In this course, students gain valuable skills and experience as they learn the art of food preparation and service. This program combines classroom instruction with hands-on application. Students bake and cook in a fully equipped commercial kitchen and are taught important management skills such as safety and sanitation, food cost control, menu planning and teamwork. Students also have the opportunity to earn a variety of industry recognized certifications. Pathway: Human Services 

Colleges for Articulation

West Shore Community College, Ferris State University and other nationally recognized colleges and universities (for more information see the ProStart® website).

Certifications

  • ServSafe Manager

  • ServSafe Allergen

  • ServSafe Alcohol (*Over 18)

  • ServeSafe Food Handler

  • ServSafe Workplace (*Second Years)

  • CPR First Aid AED

  • NRAEF Foundations of Restaurant Management & Culinary Arts

    • Certificate of Recognition Level 1

  • NRAEF Foundations of Restaurant Management & Culinary Arts

    • Certificate of Recognition Level 2

  • ProStart NRAEF National Certificate of Achievement

Potential Careers

Course Considerations

  • Chef

  • Restaurant Owner/Manager

  • Food Science

  • Dietician/Health Services - Director of Food Services

  • Catering & Event Management

  • Sales & Marketing

  • Lodging/Hospitality Services

Culinary Arts Brochure

  • Basic Math

  • Basic Writing

  • Interpersonal Communication

  • Students with severe food allergies must consider the risk of a shared kitchen

  • Good health and hygiene practices

  • Good motor skills in order to avoid injury from tools i.e. knives, food processors and hot ovens

  • Ability to lift heavy trays and participate in rigorous cleaning activities

Shannon Miller

CTE Instructor

Phone: 231-843-5884

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