• Think on your feet

• Troubleshoot complex issues

• Function as a team member

• Participate in tasting labs

• Play a vital role in running our restaurant, including:

  • Prep work

  • Cooking

  • Baking

  • Artistic display

  • Management.

    Many of our students graduate with a plan to become

    an executive chef or a restaurant owner

• Kitchen basics

• Business math, food costs, and

  accounting

• Customer relations and

  marketing

• Purchasing and inventory

• Nutrition

• Salads and garnishes

• Desserts and baked goods

• Meat, poultry, and seafood

• Soups and sauces

• Potatoes, grains, and breakfast

  food

• Sanitation and safety

• History of food service

• 3 elective credits per year

• College credits available through articulation agreements with Columbus State Community College, Hocking College, and Central Ohio Technical College and through Career-Technical Assurance Guide (CTAGs)

CTAGs are transferrable to Ohio public colleges. Credits vary per program.

• ServSafe***

• ProStart***

***Industry credential recognized by ODE for points toward graduation.