Students will learn the fundamentals of basic cookery and expand to creating gourmet foods, artistic presentations and become part of a team that creates a recipe for success in the hospitality industry. As more Americans are eating out, culinary careers continue to grow at a steady pace. The need for high level food preparation, event planning, management and leadership skills are in demand. Working in restaurants and other eateries are steady sources of employment.
Students in the LISD TECH Center’s Culinary Arts program learn to manage real-world kitchen challenges in a classroom that doubles as a commercial kitchen and is fully equipped with institutional cooking equipment. Cooking, baking, management, and safety and sanitation practices are the focus of the class. Students will learn to create recipes, prepare meals from scratch, perform basic daily kitchen operations including cost controls, inventory and ordering. Students are involved in planning and coordinating several events throughout the year and cater meals at the LISD TECH Center. This class helps develop leadership skills through these events as well as participation in several competitions.
To Be Successful
Successful students work independently or as a team member. Having access to internet, good communication skills, motivation to move with a purpose and the ability to manage time effectively also are helpful skills. Students must have good attention to detail as well as high cleanliness and professional behavior standards.
Program Success Indicators
- Perform basic math skills such as addition, subtraction, multiplication, division, fractions, decimals, measurement, weights, and conversions
- Read and understand written material
- Follow, understand, and implement written and verbal instructions
- Complete and submit assignments within the given time frame
- Perform basic word processing and computer skills
- Follow rules and directions in the classroom and around power tools and equipment
- Work independently and as a team player
- Maintain a positive attitude; respectful to others
- Adhere to professional standards of dress and behavior
- Self-motivated, stay on task, good organizational skills, excellent class attendance, demonstrate flexibility
- Communicate with others in a small group or a large, public setting
- Able to work under pressure and multitask
- Interest in one of the following career fields: culinary, marketing, management, travel & tourism, or entrepreneurship
- Be aware of food allergies, dietary constraints, inability to touch raw meat products or any other issues that would prohibit preparing or tasting ANY types of food
- Environment: Willing to work in a fast-paced environment, hot or cold conditions, using sharp knives, exposure to loud machinery, chemicals, fire, and hot grease
- Manipulate small tools with precision
- Stand for a period of 3 hours or longer
- Lift and carry up to 50 lbs.
- Enjoy working with others and outside customers
- Attend after school events and/or student organizations
Note: Additional education may be required.
- Executive chef
- Short-order cook
- Line cook
- Restaurant Manager
High School Credit*
*The LISD TECH Center recommends the academic credit listed. Credit can only be awarded by local districts.
- 1.0 4th Math
- 1.0 Visual, Performing, & Applied Arts
- 1.0 3rd Science (in lieu of)
- 1.0 World Languages (in lieu of)
- 1.0 Online Learning Experience
College Credit Opportunities*
*College credit can only be awarded by the college or university. Certain requirements must be met outside of completing the program.
- Baker College
- Davenport University
- Ferris State University
- Jackson College
- Siena Heights University
- Sullivan University
- Washtenaw Community College
- ServSafe Sanitation and Safety
- National Career Readiness Certificate
- ProStart Certificate of Achievement
- Precision Testing
- ProStart Year 1 & 2
Peter Julian got his start from a technical school studying Culinary Arts and Commercial Baking and got his first executive chef position with Radisson Hotels at the age of 22. He brings 30 years of experience in the industry as a chef with a career spanning restaurants, retail, universities, catering, sales, and corporate food service. Other positions have included corporate chef with Busch’s Markets, corporate chef with Hiller’s Inc., and executive chef of the catering division with the University of Michigan. Peter is certified by the American Culinary Federation.
Jimmie Garland received his A.A.S. in Culinary Arts and Hospitality Management from Jackson College in 2013 with certifications from the National Restaurant Association in ServSafe, Nutrition, Controlling Food Service Cost, Hospitality and Restaurant Management, as as Human Resources Management and Supervision. He served as head chef at the Holley Institute from 2012 until his retirement in 2017. In 2016, he was awarded a medal from the Association of Fundraising Professionals for volunteer efforts at the Holley Institute. Jimmie has been an adjunct professor at Jackson College in the Culinary Arts program and is currently an LISD Adult Learning instructor. He has served as the Promedica “Veggie Mobile” driver, a community outreach program and is a current MSU Extension service volunteer; Cooking Matters and Dining with Diabetes classes, Friends of Walker Tavern information booth, and other miscellaneous activities.
Helen Thomas worked at NIMC hospital for about five years before moving to Michigan. She baked pastries for small, catered parties and businesses while staying home to raise her children. Helen worked for the Moveable Feast as their pastry chef from 2008-2012. She began as a teacher assistant at the LISD TECH Center in the Culinary Arts program in January 2013.