Culinary Arts

Culinary Arts

Site: Beachwood High School
COLLEGE CREDITS - Tech Prep/CT2
Two-year program: grades 11-12

The Culinary Arts I program offers on-site training in our public restaurant, the Beachwood Bistro, to high school juniors showing interest and aptitude for the food service industry. Using the nationally recognized ProStart curriculum, students develop basic skills in food preparation, service and sanitation. Culinary I focuses on ServeSafe Training and Certification. This certification program is an industry standard.
 
 The Culinary Arts II ProStart curriculum is endorsed by the National Restaurant Association Educational Foundation and provides each student earning a certificate of achievement with articulated college credit. ProStart teaches culinary mathematics, restaurant business management and marketing techniques. Topics such as: employability skills, menu planning & design, cost extension/markup, restaurant design and equipment analysis are addressed. The internship component allows the students to work in the food industry for 12.5 hours per week to receive credit and earnings. Students must provide their own transportation.

Instructors:
 
Chef Danette McHale
dxm@beachwoodschools.org
 
 
  • Education: Masters Ed. Curriculum Development and Instruction; BA-University of Akron-Home Economics 7—12, -BA-Vocational Education Multi-Area with a specialization in Food Management and Production; Certification-Food Safety and Sanitation (ServSafe).
  • Work Experience: Corporate dining facility-kitchen supervisor; Culinary Arts Teacher-32 yrs (Beachwood HighSchool-23 yrs).
  • Awards: 2009 Cleveland ACF Culinary Educator of the Year, 2010 NRAEF Certified Secondary Foodservice Educator, 2010 NRAEF Certified Ohio ProStart Instructor 2013 NRAEF Teacher of Distinction.
  • Hobbies: baking, sewing, gardening
Chef Kortez Wilson
kmw@beachwoodschools.org
 
 
  • Education: Associates Culinary Arts; Pennsylvania Culinary; Kent State-BA Technical Education; Certified (ServSafe) proctor/instructor.
  • Work Experience: Excel TECC Culinary Arts Instructor; Former Executive Chef Mustard Seed Market & Café; Former Assistant Team Leader (Executive Chef) Whole Foods Market. Awards: 2006 SS Kemp Culinary Competition Silver Medalist; 2013 Ohio ProStart Teacher of Distinction.
  • Hobbies: Family, exercise, FOOD FOOD FOOD.

Additional Information

Credits: Junior Year - 4 credits (3 Courses-1 credit each, 1 Culinary Science)
            Senior Year - 5 credits (1 Course-1 credit, 1 Culinary Math, 3 Capstone/Paid Internship)


PROGRAM CONTENT
The student will learn:

  • Quantity Food Preparation
  • Proper Use and Care of Commercial Equipment
  • State and Local Sanitary Codes
  • Classical Cooking Techniques
  • Dining Room Service
  • Global Cuisine
  • Real Industry Work Experience
  • Food Cost Control
  • Culinary Theory
  • Menu Planning
  • Menu Marketing
    COURSES:
    •   Hospitality Fundamentals

    •   Fundamentals of Food Production

    •   Dining Room Service & Operations

    •   Restaurant Management
    •   Hospitality & Tourism Capstone/Work/Internship

POST-SECONDARY ARTICULATION
         • NRAEF ProStart Certification directly articulates with state college-level culinary programs - up to 6 CT
2 sem credits individually articulate to other schools nationwide
         • Cuyahoga Community College-up to 5 credits
CERTIFICATIONS AVAILABLE
         •    NRAEF ProStart Certification
         •    ServSafe Certification

CAREER OPPORTUNITIES
  • Chef
  • Sous Chef
  • Pastry Chef
  • Catering Sales Manager
  • Food Critic
  • Food Stylist
  • Restaurant Manager/Owner
  • Food and Beverage Manager
  • Purchasing Agent
  • Dietician 
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