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Adult Education: Culinary: Career Development
ADULT CULINARY PROGRAM - 701CT
Have you always wanted to be a professional cook but don't have the time or money to attend a culinary college? Perhaps you're already working in the food service industry and want to advance. Or maybe you've dreamed about . . . read more
DIETARY MANAGER CERTIFICATION PREPARATION - 5 Month Program
Advance your career in the growing healthcare and foodservice industries! Perhaps you work in a restaurant, but don't like the hectic, unstable work environment; or maybe you already work in healthcare and want something more. . . . read more
MENU PLANNING AND NUTRITION - 727
This course is designed to introduce the culinarian to current knowledge of nutrition and how it relates to food preparation and culinary skill. Interpretation of the USDA food pyramid will be emphasized, as well as adapting classic . . . read more
ServSafe FOOD PROTECTION CERTIFICATION - 702
ServSafe, ® the industry standard in food-safety training, provides food service employees with the latest information on all aspects of food handling, from receiving and storing to preparing and serving. Accepted by the Ohio . . . read more
SUPERVISORY DEVELOPMENT AND HR MANAGEMENT - 784
This course will focus on elements of management and leadership needed for a supervisor in food service. Communication styles, leadership models, decision making, and problem solving skills will be covered. Students will practice . . . read more
ADVANCED COOKING LAB - 779
This course is a continuation of Lab I where students will learn combination techniques in food preparation and production. Emphasis on flavor development and international cuisine. Hands on demos will include the use of . . . read more
CULINARY MATH AND COST ACCOUNTING - 780
This course is designed to review and expand upon the fundamentals of weights and measures used in the food industry. Calculations will include yield tests, determining yield percents, recipe costing and conversions, and determining . . . read more
FOOD PREPARATION LAB I - 778
This is a hands on course that is designed to develop the basic skills involved with food preparation and production. Students will learn beginning knife skills, how to operate commercial equipment, how to use standardized recipes in . . . read more
