- Express artistic vision as part of a team that designs menus, prepares meals, and organizes catered events
- Cook alongside professional chefs preparing appetizers, soups, salads, entrees, and desserts for upscale and casual dining
- Operate a team oriented, fast-paced, and full service restaurant to create enjoyable and unique dining experiences
CAREER FOCUS: Prepared for advanced certifications, immediate employment, and further education
College Credit ~ Certifications ~ Scholarships
CT2Available at All Ohio Post-Secondary Institutions that Offer a Similar Course
Click Here for More Information
CTCF005 Basic Food Production - 4 Semester Hours
CTCF009 Food Principals and Purchasing - 3 Semester hours
Winner Institute of Arts and Sciences
CA 110 Culinary Arts Development - 4.2 Credits
CA 120 Breakfasts/Lunch Cooking - 4.2 Credits
FM 110 Safety and Sanitation - 4.8 Credits
FM 230 Dining Room Service - 4.8
Credits
Junior Year
Courses
Career Technical Program: 4 High School Credits
English: 1 High School Credit
Government: 1 High School Credit
Math: 1 High School Credit
Senior Year Courses
Career Technical Program: 4 High School Credits
English: 1 High School Credit
Math: 1 High School Credit
Science: 1 High School Credit
Bakers
Ohio Annual
Salary $34,480 /year
Ohio Hourly
Wage $16.58 /hour
Education No Formal Educational Credential
Mix
and bake ingredients to produce breads, rolls, cookies, cakes, pies, pastries,
or other baked goods.
Food Science Technicians
Ohio Annual
Salary $36,770 /year
Ohio Hourly
Wage $17.68 /hour
Education Associate’s Degree
Perform
standardized qualitative and quantitative tests to determine physical or
chemical properties of food or beverage products.
Food Scientist and Technologists
Ohio Annual
Salary $64,970 /year
Ohio Hourly
Wage $31.24 /hour
Education Bachelor’s Degree
Use
chemistry, microbiology, engineering, and other sciences to study the
principles underlying the processing and deterioration of foods analyze food
content to determine levels of vitamins, fat, sugar, and protein discover new
food sources research ways to make processed foods safe, palatable, and
healthful and apply food science knowledge to determine best ways to process,
package, preserve, store, and distribute food.