About the Program
Culinary Arts students spend two years studying many aspects of food service. The program is designed to teach the fundamentals of food planning, preparation and presentation. Students learn the history behind various cuisines and how culinary trends have become established. Studying and experiencing new and traditional flavor combinations and presentation techniques are core parts of the curriculum.
Students have the chance to create and prepare many types of entrees and other items using standardized recipes. They also have the opportunity to produce their own culinary creations. Through hands-on experiences, sttudents learn to understand the nutritional, flavor and presentation aspects of the foods that they create.
The program also offers students instruction in many types of dining, including banquets, buffets and formal dining experiences. Students learn catering and serving techniques, menu planning, food supply management and guest relations.
Students also study restaurant management concepts such as cost control, safe food handling, and operating and maintaining an assortment of commercial kitchen appliances.
After the first semester, seniors will manage and operate the in-school restaurant, Cafe 36. Seniors learn menu design, quality control and food planning and preparation. They are also responsible for customer ordering and checkout. Seniors are also invited to participate in preparing and serving food for various businesses and civic organizations at numerous community events.
Length of Program: 2 Years
Career Pathways: Dietary Aide, Pastry Arts Apprentice, Food Service Technician, Line Cook
If, during your junior year, you have maintained an acceptable GPA and attendance record, you may qualify for an early-placement work option during your senior year.
Placed in a job through this program, you will have the chance to practice the skills you have learned during your first year of study. Depending on your ability and interest, you might work as a local restaurant, institutional food service company or for a catering or banquet services company. This work experience will compose a large part of your final lab grade. Not only will you receive program credit, but you will also have the opportunity to build employability skills, garner trust and a positive work reference from your employer.
Because the average American consumer is demanding more sophisticated and healthier cuisine choices, the food service industry is changing. New jobs, which combine the creative and the nutritional side of culinary arts, are changing career options in food service.
Some Culinary Arts program completers decide to further their training by attending colleges that have American Culinary Foundation certified programs. Examples include Sullivan College in Louisville, KY, which has accepted students from our Culinary Arts program.
Other graduates decide to move directly into the industry. Because your success in food service is so heavily-reliant on your hands-on skills, you will find that your extensive training in this program will enable you to compete for jobs in today’s food service industry.
As a student in the program, you will also have the chance to join and participate in Family, Career and Community Leaders of America (FCCLA). This involvement will give you an opportunity to improve your leadership and interpersonal skills and to compete in local, regional, state and national skills contests.
“The Food Service program at the Career Center definitely helped me get started successfully in my career. I really believe that being in the program gave me confidence to get started in this industry!”
- Brian Geese, 1988 Program Completer, Line Chef, Norweigan Cruise Lines, Miami, Florida
Click Document(s) Below For Materials & Supplies List
COSHOCTON COUNTY CAREER CENTER
COSHOCTON COUNTY JOINT VOCATIONAL SCHOOL DISTRICT
23640 AIRPORT ROAD, COSHOCTON, OH 43812-9599
The Coshocton County Career Center does not discriminate on the basis of race, color, national origin, sex, disability, or age in its programs and activities.
The following person(s) have been designated to handle inquiries regarding the non-discrimination policies:
Rick Raach, Superintendent, 23640 Airport Road, Coshocton, OH 43812,
740/622-0211, ext. 1104
For further information on notice of non-discrimination, visit
http://wdcrobcolp01.ed.gov/CFAPPS/OCR/contactus.cfm for the address and phone number of the office that serves your area, or call 1-800-421-3481.
Mr. Mike Cichon has been teaching our Culinary Arts program since 2005. He earned his Associates Degree in Culinary Arts, along with a professional diploma in Baking and Pastry Arts, from Sullivan University in Louisville, Kentucky in 2003. He also holds a Career-Technical Education Teaching Certificate earned from the Ohio State University.
Mr. Cichon is a former member of the Kentucky American Culinary Federation. As a junior member, he lead a team of students from Sullivan to take third in the nation for the Hot Foods contest, and because of that success, he was featured in American Culinary magazine in 2003