Culinary Arts

Program Description

Culinary Arts/Hospitality program prepares students for employment in the fastest growing industry in the nation. Students will learn the basics of food preparation with a focus on nutrition, proper cooking techniques, safety and sanitation and cutlery skills. Technical knowledge is concentrated on “classical French cuisine”. Hot and Cold food competitions and monthly buffets increase students’ comfort level with commercial kitchen equipment while improving teamwork and employ-ability skills. This is a two-year program that keeps pace with the changing trends of the industry. Instructors stay abreast of the ever- changing cuisines and the program is paced to the individual. Students are encouraged to experiment on their own in the kitchen. College bound students receive a head start through this program by earning college credits through articulation with Baker College, Mott Community College, Washtenaw, and Ferris State University. They will also have an opportunity to get national certification in sanitation, which will carry over as credit to all culinary colleges. Culinary Arts/Hospitality program training leads students to employment as an entrepreneur,  owner, restaurant manager, restaurant chef, pastry chef, and many other career opportunities.



Related Professions

Sous Chef
Restaurant Manager 
Pastry Chef
Line Cook
Cake Decorator  

Possible Certifications

NRA ServSafe Certification 
NRA ServSafe Allergen Certification


Baker College-Culinary Institute of Michigan 
Mott Community College-Culinary Institute
Ferris State University
Washtenaw Community College

2018-2019 Accomplishments :

     78% of the students passed the NRA ServSafe certification.

New Events

Food Bank of Eastern Michigan (FBEM)-All of the students sorted and packaged food for thousands of families in need in the surrounding areas. 

Gingerbread House Competition 
In December 2018, two students received $150 (2nd place) for their Harry Potter themed gingerbread house.


National Contender For Commercial Baking:
Katie Batchelor will compete in Louisville Kentucky-June 2019.  

State Competition-April 2019 
      Katie Batchelor (Almont)-Gold Medal for Commercial Baking 2019. Katie received over $20,000 In scholarships.                  
      Angelina DeBellis (Dryden)-Silver Medal for Job Skills Demonstration with a score of 95%. Angie received $6000 in scholarships.


Regional Competition-February 2019

        Victoria Salazar (Almont)-Bronze Medal for Commercial Baking.
        Katie Batchelor (Almont)-Gold Medal for Commercial Baking.
         Amaylia Gasperich (Lapeer)-Placed 6th for Commercial Baking.


Advisory Board Dinner 2019 
The students created the menu, ordered the food, prepped, cooked and executed the entire dinner consisting of 150 guests.
Miranda Hayward (Lapeer)- Dining Room Manager
Jenna Smith (Lapeer)-Appetizer Manager
Madelynn Nagy (Lapeer)-Dessert Manager
Jesse McDonald (Almont)-Hot Food Manager
Sarah Stachowiak (Imlay City)-ABD Chef

Elizabeth Irla
Elizabeth Irla (Dryden) is currently attending Culinary Institute of America in New York.

Past Events

2015-16 Accomplishments:

Regional Competition
Two 1st Place, Gold Medals
Joseph Herrera – Culinary Arts
Morgan Cox ‐  Job Skills 2,000 Scholarship from Culinary Institute of Michigan
State Competition
Two 2nd Place, Silver Medals
Joseph Herrera – Culinary Arts
Morgan Cox – Job Skills
Culinary Arts awarded  $20,000.00 in various scholarships Awards included a new knife kit

Graduating seniors will attend:
Culinary Institute of America
Mott Community College
Macomb Community College
Baker Culinary Institute of Michigan
Johnson & Wales

Work‐based Learning Opportunities: 100% of student body had work experience  50% were hired to continue working

Successful buffets open to the public:

2014-15 Accomplishments:

First state elected officer (Ramon Moreno-Diaz) for Skills USA for LETC. Student attended meetings throughout Michigan and Washington DC. Mr. Diaz currently is working as a paraprofessional in Culinary Arts.

One bronze medal at State SkillsUSA, in Commercial Baking

Many seniors accepted to post-secondary colleges, including CIA, Mott, Baker, Johnson & Wales, and Northwestern.

2011-12 Accomplishments




Teacher: Megan MacNaughton

(810)664-1124 ext. 4137
Paraprofessional: Ramon Diaz

(810)664-1124 ext. 4137