CULINARY ARTS (Hospitality/Food Service) Prerequisite: Grades 11-12
This course is designed to introduce students to the hospitality industry with a major focus on Culinary Arts. Students will learn and apply principles of safety, sanitation and food preparation. They will operate “The Hive”, our student operated restaurant, as well as participate in catering and special projects. In addition, they will learn and practice employability skills, goal setting, and problem solving. They will apply math, science, communication, critical thinking and collaboration skills to a variety of situations. Students will learn core knowledge and skills in both hot foods and baking.
This class is available to students in their junior and/or senior years. Students have the opportunity to earn a nationally recognized certificate through the National Restaurant Association with ServSafe and ProStart programs, as well as to participate in Skills USA competition. Articulation (up to 9 credits) is available at Ferris State University, Grand Rapids Community College, Henry Ford Community College, Lake Michigan College, Michigan State University, Washtenaw Community College, West Shore Community College, The Art Institutes, Cornell University, the Culinary Institutes of America, Kendall College, New England Culinary Institutes, Johnson and Wales University, and other colleges and universities across the US.
If you have any questions please email Danielle Phelps.
Regional Medal Winners
These students competed at Oakland Community College on February 17, 2018, along with 12 other schools. Their medals enable them to progress to the state competition in April at Grand Rapids Community College.
Lucas Schultz - 3rd Place - Bronze - Culinary Arts
Austin Hannah - 1st Place - Gold - Culinary Arts
Emma Keeler - 1st Place - Gold - Commercial Baking
SHS Local Competition Results
Twenty students from the SWWC Culinary Arts Program competed at the SHS Local Competition on February 1st to quality for Regional Competition on February 9th at Oakland Community College. Chef judges included; Chris Huey and Paul Geragosian from Brecon Grille, William Collins from Travis Point Country Club, Cheryl Hanewich and Judy Radant from WCC, Chris Ayers and Walter MacNeil from Mac's Seafood, Ashleigh Goddard from Schoolcraft College, Steve Babiak from Benny's Bakery, and Damon Carrier from Miss Kim's. Competition included commercial baking and hot foods.
1st Place - Emma Keeler from Milan H.S. - (pictured below)
2nd Place - Alexis Slovinskil from Lincoln H.S.
3rd Place - Olivia Salhaney from Milan H.S.
1st Place - Lucas Schultz
2nd Place - Austin Hannah
3rd Place - Celest Roof