ABOUT THE PROGRAM OF STUDY
The Culinary Arts program prepares students for gainful employment and/or entry into postsecondary education in the food production and service industry. Course content provides students the opportunity to acquire marketable skills by examining both the industry and its career opportunities. Kitchen experiences simulate commercial food production and service operations. Integration of the Family and Consumer Sciences student organization, Family Careers and Community Leaders of America (FCCLA), greatly enhances this curriculum.Upon completion of this program students will be prepared to enter the workforce within the food service industry with completed qualifications. Students will have the opportunity to earn a Certificate of Achievement by working with the Pro-Start® School-to-Career Program which will provide the opportunity to earn money, scholarships, and college credit. Students will also be presented with the opportunity to enter Culinary Competitions, which will help them to “get that edge” in the culinary world, as well as earn additional scholarships. Students will also complete both ServSafe® Food Handler and Manager certifications, as well as the CareerSafe® OSHA-10 certifications, which can all be listed on resumés when applying for either work or post-secondary education.
Degrees and Certifications:
Chef Bill Harwell
CULINARY ARTS 1: CULINARY ARTS MANAGEMENT 1
Culinary Arts Management 1 prepares students for gainful employment and/or entry into postsecondary education in the food production and service industry. Content provides students the opportunity to acquire marketable skills by examining both the industry and its career opportunities. Laboratory experiences simulate commercial food production and service operations. Integration of the Family and Consumer Sciences Student Organization, South Carolina Restaurant and Lodging Association, National Restaurant Association Educational Foundation, and Family Careers and Community Leaders of America (FCCLA) greatly enhances this curriculum.
CULINARY ARTS 2: CULINARY ARTS MANAGEMENT 2
Prerequisite: Teacher Recommendation & Culinary Arts Management 1 (Grade 11-12)
Culinary Arts Management 2 is an advanced level course that prepares the serious culinary student for gainful employment and/or entry into postsecondary education. Content provides students the opportunity to acquire marketable skills by examining both the industry and its career options. Students have opportunities to develop skills in workplace settings. Integration of the Family and Consumer Sciences Student Organization, South Carolina Restaurant and Lodging Association, National Restaurant Association Educational Foundation, and Family Careers and Community Leaders of America (FCCLA) greatly enhances this curriculum.
Students enrolled in this course will be required to participate in the
- Pro-Start® program. This program allows students to earn a Certificate of Achievement. This certificate allows students the opportunity to earn money, scholarships, and college credit. To earn this certificate students must:
- Take the classes and pass the national exams for both Year 1 and Year 2.
- Work 400 hours in the food service industry. (Of which 150 hours can be non-paid/volunteer, such as the catering we do here at Florence Career Center for various activities).
- Complete and submit all documentation of hours worked to ProStart National Offices in Chicago.
- Instructions for applying for scholarships - http://nraef.org/scholarships/apply/
- ServSafe National Restaurant Association-National Certification. ServSafe is a food and beverage safety training and certificate program administered by the U.S. National Restaurant Association. The program is accredited by ANSI and the Conference for Food Protection. Sanitation certification is required by most restaurants as a basic credential for their management staff. Students will take exams for both ServSafe Food Handler and ServSafe Manager certifications.
- CareerSafe-OSHA 10 Certification- CareerSafe is an OSHA-Authorized Online Outreach Training Provider. Every student who successfully completes a CareerSafe OSHA 10-Hour course and passes with a 70% or higher will receive an OSHA 10-Hour Wallet Card as physical proof of the achievement. This course focuses on safety within the workplace, which is also integrated into the course curriculum for Culinary Arts.
WORK-BASED LEARNING OPPORTUNITIES
Students have completed WBL experiences with Town Hall, The Birds Nest, and Dolce Vita. These experiences give the students an opportunity to "test drive" a career. This empowers the student with the knowledge that they love the career or that it may not be for them, allowing them to change course to a career that best fit them. Either way the student will save time and money. If they love it the student will already have experience, contacts, references for the industry allowing them to start earning money sooner and likely at a higher than entry level. If they don't love it the student will not waist any more time pursuing a career that is not a good fit for them.
CULINARY ARTS ADVISORY COMMITTEE
The Career and Technical Education Advisory Committees are made up of volunteers who agree to serve as advisors to one or more career and technical programs. Members include representatives from business, labor, community agencies, faculty, students and other members. The primary purpose of advisory committees is to provide direction and guidance for the specific career and technical area within the school to strengthen and enhance the success of CTE programs. By working closely with the business and labor communities, we continue to provide high quality workforce training and education to our students so they will succeed in today's job market.
The committees support and strengthen the partnership between business, labor, the community, and education. The committees make recommendations that will strengthen and help to expand the curriculum to improve the quality of program(s). Members provide valuable input in areas such as curriculum development, industry relevant certifications, student recruitment and placement, staff development, equipment and software recommendations.