CULINARY ARTS & FOOD SERVICES
Ohio College Tech Prep; CT2 Career Technical Credit Transfer
Year One – 2.5 elective, 1.0 Biochemistry
Year Two – 3.5 elective
Skills taught in this program include commercial food preparation and operation of a restaurant. Students are taught menu planning, purchase of supplies, proper food storage, record keeping, dining room service techniques, cooking and baking, and sanitation. Students gain knowledge and experience in restaurant operation by running The Valley Inn Restaurant, located within the school and open to the public two days a week. Students have the opportunity to acquire ProStart and ServSafe certifications from the National Restaurant Association.
Instructor: Kim Morton