The Culinary pathway at CEC is a learning environment for students interested in gaining skills in different aspects of the culinary industry. This course teaches a curriculum written by the National Restaurant Association called ProStart. This is a two year course for students ages 16 and over offering the ability to obtain a certification for both years. We also offer a certification in safety and sanitation through a nationally known course called ServSafe. Come enjoy learning hands on in a commercial kitchen under the instruction of industry professionals.
| Program Length | Program Times | High School Credits |
|---|---|---|
| Four Semesters | AM: 8:20-10:50 PM: 1:15-3:50 | 15 Elective Credits |
| Year 1a | Year 1b |
| RST 1550- Food Fundamentals (3 credits) | RST 2550- Food Preparation Science (3 credits) |
Capston Completion: Achieved in four semesters.
| Year 1a | Year 1b |
| Prostart 1 Serve Safe Certification | Prostart 2 Serve Safe Certification |
| Name | Title | Department | |
|---|---|---|---|
| Steven Fling | Teacher | Culinary Arts | steven_fling@dpsk12.net |
| Joe Rivera | Teacher | Culinary Arts | joseph_rivera@dpsk12.net |
Speak with your school counselor about attending part-time or contact CEC Counselor, Zachary Williams for more information.