Culinary Arts

Culinary Arts

 

Culinary Arts is designed for students who are interested in the food and hospitality industries. The program provides students with knowledge and experience in planning, preparing, and serving restaurant-quality food.

Students are taught about the entire hospitality industry, so the career pathways are numerous. Gradates of this program have gone on to work in restaurants, hotels, casinos, cruise ships, resorts, and many other industries.

Juniors | Level 1

First-year students focus on basic preparation skills and introductory competencies.
  • Hospitality Fundamentals
  • Fundamentals of Food Production
  • Preparation of food for The Cornerstone@8811, student-run restaurant
  • Prepartaion for catering events through out the school week

Seniors | Level 2

Second-year students focus on hands-on preparation, menu planning, and management functions.
  • Contemporary Cuisine Fundamentals
  • Baking & Pastry Fundamentals
  • Seniors run The Cornerstone @8811, serving (front of house) and preparing food (back of house) for the customers.

Attributes for Success

Culinary professionals often possess or develop the following skills for success in this field:

  • Finger & Manual Dexterity
  • Work with Numbers and Measurements
  • Work with Others as a Valuable Team Player
  • Enjoy a Fast-Paced Environment 
  • Meet Deadlines
  • Make Sensory Evaluations of Food’s Taste & Smell

Competitive Events

Culinary Arts students participate in competitive events throughout the year.
 
FCCLA
  • Culinary Team
  • Pastry Tray
  • Creative Cake
  • Garde Manger

ProStart

  •  An annual competition with any combination of five students from the junior and senior classes

APPLY

 
Hours of Operation
Wednesday - Friday  |  11:30 am - 1:00 pm 
P: 937.778.1980 x230 
 
Visit the restaurant webpage 
for the most recent menu and schedule.
 

Culinary Arts Career Opportunities

  • Dining Room Supervisor
  • Storeroom Manager
  • Food Production Manager
  • Chef: Sous, Executive, Pastry
  • Food & Beverage Management
  • Restaurant Management
  • Hotel management
  • Catering
  • Hotel & Restaurant Sales
  • Dietary & Nutrition

Certifications Earned

  • ServSafe
  • ProStart
  • CPR

Industry Stats

  • Education
    Most chefs and head cooks learn their skills through work experience, while others receive training at a community college, technical school, culinary arts school, or 4-year college. Some learn through apprenticeship programs.
  • Pay
    The median annual wage for chefs and head cooks was $45,950 or $22.09/hour in May 2017. 
  • Industry Forecast
    Employment of chefs and head cooks is projected to grow 10% through 2026, faster than most occupations. Most job opportunities for chefs and head cooks are expected to be in food services, including restaurants.
    Source: Bureau Of Labor Statistics

College Scholarship Opportunities

  • Sinclair Community College - Scholarship available for students in the Culinary Arts program
  • Johnson & Wales - Scholarships available to those who participate in FCCLA & ProStart Competitions
  • Sullivan University - Scholarships available to those who participate in FCCLA & ProStart Competitions 

Our Instructors

Gwen Rose, Level II Instructor
937.778.1980 x 409

Marie Shaneyfelt, Level I Instructor
shaneyfeltm@uppervalleycc.org
937.778.1980 x292
 
Keara Mangus, Paraprofessional
937.778.1980 x231 

Career Technical Student Organization

All students of this program are also members of the Upper Valley Career Center FCCLA program as part of their career-technical education.
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