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 employability 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 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, corporate or restaurant chef, caterer, and many other career opportunities.



Related Professions

Sous Chef
Line Cook

Possible Certifications

NRA ServSafe Certification 


Baker College
Mott Community College
Ferris State

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
Baker College
Baker Culinary Institute of Michigan
Johnson & Wales

Work‐based Learning Opportunities: 5% of student body had work experience 66% were hired to continue working

Successful buffets open to the public:
Valentines (After being closed for two snow days prior to the dinner)

2014-15 Accomplishments:

First state elected officer for Skills USA for LETC.  Student attended meetings throughout Michigan and Washington DC.  

One bronze medal at State SkillsUSA, in Commercial Baking

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

Students took National Restaurant Association’s ServSafe certification test-74% passed first time, eight more passed second time, taking total to 92%. This certification is good for five years, and students have gotten summer employment this week because they have this certification.


2011-12 Accomplishments




Teacher: Sally Steinborn
(810)664-1124 ext. 4137
Paraprofessional: Megan MacNaughton
(810)664-1124 ext. 4137