Culinary Arts

Culinary Arts Student

Job Outlook

  • Gain the skills and work ethic needed to be employable in a professional kitchen, while learning ProStart® curriculum and standards

  • Learn teamwork while operating a full-service restaurant that is open to the public

  • Communicate and interact with customers and classmates in a professional setting

FAQs

What can I do when I graduate?

What would I do in this class?

What can I do with further training?

  • Chef’s Apprentice

  • Line or Prep cook

  • Baker’s Assistant

  • Catering

  • Food manager trainee

  • Dining room service

  • Safety and Sanitation

  • Knife Skills

  • Basic Hot and Cold food preparation

  • Inventory and Cost control

  • Dining room service / procedures

  • Terminology

  • Food Purchasing

  • Be part of a TEAM

  • Chef

  • Executive Chef

  • Pastry Chef

  • Restaurant Manager

  • Restaurant Entrepreneur

  • Dietary Technologist

Program Quick Facts

Culinary Arts students must be able to:

  • Apply basic reading and comprehension skills

  • Comprehend and apply basic math skills (add, subtract, multiply, divide)

  • Work as part of a team

  • Tolerate a hot working environment

  • Practice good communication skills and personal hygiene

  • Exhibit professionalism and workplace behavior

Instructors

College Credits

Available Certifications

Lab Fees

Mike Starlin

Hocking College
Kent State University
Stark State College
University of Akron
Youngstown State University

  • ServSafe® Person in Charge

  • CPR First Aid

  • OSHA 10 

  • RISEUP Customer Service & Sales and Retail Industry Fundamentals

culinary

Culinary