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Hospitality & Tourism Career Field
CULINARY ARTS & FOOD SERVICES
Learn the fundamentals of preparing and serving foods in a variety of settings.
       
Ohio College Tech Prep
CT2 Career Technical Credit Transfer Program
 
Credits: 
Year One - 3.0 elective, 1.0 Biochemistry (required) 
Year Two - 4.0 elective
 
Certification: students have the opportunity to acquire the following certifications from the National Restaurant Association:
  • ProStart Certificate of Achievement 
  • ServSafe Certificate
Create culinary masterpieces as you learn to manage a commercial kitchen and restaurant. You'll acquire basic and advanced culinary skills, plus the basics of good customer service as you rotate through units in executive chef, garde manger, pantry, dining room, line cook, sauce and soup cook and sanitation. The on-site restaurant, which is open to the public, provides real-world experience. Graduate ready for a good job in the culinary field or go on to a culinary school or a hotel/restaurant management program in college. Students may participate in FCCLA and ProStart Competitions. Participation is outside the school day. Other programs in Hospitality & Tourism career field: Hotels & Resorts.
 
Instructor: Kim Morton
 What skills will I learn? What types of equipment are used?
  • Nutrition
  • Preparation/serving of food
  • Advanced cooking techniques
  • Creative presentations
  • Sanitation and safety
  • Menu pricing and recipe planning
  • Development of work schedules and efficient prodct use
  • Labor, food cost, overhead and profit calculations
  • Purchasing, receiving, storage and inventory/cost control
  • Kitchen maintenance and oranization
  • Customer and employee relations
  • Use of specialized computer software and kitchen equipment
  • Ovens, fryers, steam-jacketed kettles and skillets, stoves, mixers, slicer, broiler
  • Specialized and standard hand tools, knives, pastry and decorating tools
  • Computers
Find CVCC:
PHONE:
(440) 526-5200
ADDRESS:
8001 Brecksville Rd
Brecksville, OH 44141
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