Your future in Culinary Arts

The Culinary Arts program offers training to students aspiring to be chefs, cooks, bakers or caterers. Students are trained in food preparation, cooking, baking and hospitality management in a commercial kitchen. Instruction is provided in a variety of cooking and baking techniques. Advanced students may request an internship in meat cutting.

AREAS OF STUDY INCLUDE:

• Attending hot and cold buffet
• Cooking techniques
• Customer service
• Garnishing
• Host/hostess
• Baking
• Preparing appetizers
• Preparing deli trays
• Salad and sandwich preparation

Katlin Pfropper, Instructor
pfropper.katlin@sccresa.org
810.455.4294

Program Curriculum
Culinary

Extracurricular activities
SkillsUSA

Career options
Baker
Caterer
Chef
Cook
Culinary Arts Instructor
Food Service Management
Wait Staff

Additional information
More information about culinary arts and food service occupations can be found by logging on to Career Cruising. See your counselor to obtain a username and password.

Advanced training and education
Although students may obtain on-the-job training through entry-level employment, it is recommended that students seek formal advanced education through American Culinary Federation Apprenticeships, two- and four-year college programs, culinary institutes and the National Restaurant Association.

Articulation
Currently, TEC's Culinary Arts program articulates college credit through Ferris State University and Baker College.;

Culinary Essentials