The Culinary Arts program is currently one of only 122 secondary programs in the United States accredited by the American Culinary Education Foundation (ACFEF). The ACF is a professional organization for cooks, bakers, and chefs; they also provide clear path to industry certification giving graduates an advantage as they develop entry-level marketable skills. Students are able to obtain a certified Junior Culinarian (CJC) certification if they meet certain requirements. To find out more, visit www.acfchefs.org.
Training for a career in restaurants, hotels, hospitals, and skilled nursing facilities begin with theory and hands-on experience in our fully-equipped restaurant, bakery and cafeteria. Our ACF accredited program of study includes safety and sanitation, nutrition, basic knife skills, cooking and baking concepts, menu planning and dining room service, while students are encouraged to develop a work ethic that is in line with the industry’s stringent standards.
ServSafe Manager Certification is essential to the industry and makes students very marketable employees; students earn this valuable certification in their senior year.
For information on this occupation’s description, required knowledge, job tasks and related job titles, state/national wages and employment trends, visit the U.S. Dept. of Labor’s site for this career field.