Culinary Arts 2019-20
Pictured are 2019-20 Culinary Arts students. From left are Donovan Meyer, Hannah Eckelkamp, Timmy Boehlein, Kyle Buescher, Lucas Wyatt, Mason Kimminau, Nicole Luko, Donovan Cattinari, Kelly Landers, Emma Heindselman and Grace Warnecke.
Culinary Arts I – Juniors and Seniors – year long – 3 hour block (1.5 credits) Four Rivers Culinary Arts Program is set in an actual commercial kitchen/restaurant off campus partnering with the community offering authentic experiences. This course is designed for students interested in going into the restaurant industry. Whether you are interested in becoming a chef, manager or owner, this introductory restaurant management class is for you. In the first year, students will gain an extensive knowledge of food safety and sanitation and will earn their ServSafe certification. Students will begin building their knowledge of what it means to be a professional in the industry, equipment identification, basic cooking skills influenced by the French, management essentials and career exploration. Throughout the first year, students will participate in many catering opportunities and hands on training of the back-of-the-house and front-of-the-house positions.
Culinary Arts II – Seniors – year long – 3 hour block (1.5 credits) Pre-requisite – Culinary Arts I Students will continue their education in the Culinary/Restaurant world. Level II students will dive a little deeper into meal planning, purchasing, baking and plating in the off campus student managed restaurant. Those wishing to earn the National Restaurant Association Certificate of Achievement will complete both Culinary I and II in addition to working 400 hours over the course of the two years in the restaurant industry. Students may count “on campus” catering toward their hours and will serve as mentors to level I students. Earning National Certification opens the doors to many scholarship, internship and career opportunities.