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Culinary Arts

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Culinary Arts

Hospitality & Human Services Cluster - Career Pathways

  • Chef
  • Assistant Chef
  • Food Supervisor
  • Maître d'
  • Banquet Chef
  • Front Desk Clerk
  • Waiter or Waitress
  • Salesperson
  • Appliance Demonstrator
  • Dietary Aide
  • Caterer
  • Baker
  • Guest Relations Specialist
  • Sous Chef
  • Food/Beverage Director
  • Line Cook
  • Host or Hostess
  • Baker's Assistant

Junior Year

  • Workplace Safety
  • Knife Skills, Stocks and Sauces
  • Equipment Identification
  • Prep-work for AUburn Room Restaurant
  • Providing Service to Guest and Community
  • Recipe Understanding and Development
  • Kitchen and Management Essentials
  • FCCLA Competitions

Senior Year

  • Restaurant Project and Display
  • Serving and cooking for Auburn Room Restautant
  • Nutrition
  • Marketing and Cost Control
  • Purchasing and Inventory
  • Global Cuisine
  • FCCLA Competitions: Team, Pastry, Garde Manager

Program Outcomes

Successful completion of the senior year program will provide the student with:
 
Certifications
  • OSHA CareerSafe Certificate
  • National Restaurant Association ServSafe Certification
  • ProStart Year 1 Certification
  • Prostart Year 2 Certification

Certificate of Achievement

In order to obtain the ProStart Certificate of Achievement, students must gain foodservice industry experience by working in a paid internship for a minimum of 200 hours. This certificate will qualify for college credit and for direct employability in the food service industry.

Articulated College Credit

  • Cuyahoga Community College (Tri-C) 7 credits
  • Hocking College 16 credits
  • University of Akron 3 credits
  • The Culinary Institute of America

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