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Program Description

The Culinary Arts program trains students in all areas of the demanding and competitive world of food service. Basic cooking techniques, baking, salad preparation, cafeteria operation and advanced culinary skills are taught by chef instructors and guest chefs. Students operate a full-service restaurant in their senior year and cater functions before, during and after school.

Chef Alyssa Rose (arose@lcjvs.net) instructs junior students and Chef Timothy Michitsch (tmichitsch@lcjvs.net) instructs senior students.

Program of Study

Junior Year Courses

Lab

3 Credits 

English

1 Credit

Math

1 Credit

Science

1 Credit

Civics/Government

1 Credit

Senior Year Courses

Lab

3 Credits

English

1 Credit

Science

1 Credit

Math

1 Credit

ProStart

 

Electives are subject to availability and schedule. Not all electives are available every semester. Past elective options have included the following classes:

ProStart, ServSafe certification.

Course descriptions are available online.

Industry Certifications

College Credit

Agreements with many colleges/universities help students, who meet established criteria, earn college credit for courses taken at the Lorain County JVS.  These credits can be transferred to the respective institution.  Potential college credits for Culinary Arts students are listed below.  Credits listed are semester hours.

Hocking College

16 Credits

Johnson & Wales University

10.5 Credits

Lorain County Community College

35 Credits

Pennsylvania Culinary Institute

18.5 Credits

The Art Institute of Pittsburgh

19 Credits

Sullivan University

20 Credits

Sinclair Community College            

16 Credits

Culinary Institute of America          

6 Credits

Math, English, Social Studies and other courses that offer dual high school and college credits are also offered on the JVS campus through partnerships with Lorain County Community College and Oberlin College. A comprehensive list of all college credit options available to students is posted on the JVS website.

Student Organizations

Students are encouraged to become involved with the career-technical student organizations related to their programs, such as Family, Career, and Community Leaders of America. These organizations help develop leadership skills, cooperation, social interactions, and good citizenship. All members have opportunities to participate in regional, state, and national competitions to showcase their skills and earn college scholarships. Students who excel academically and have a commitment to community service may become a member of the National-Technical Honor Society.

Employment Resources

Strong partnerships between the JVS and business and industry help students gain work experience through work-based learning experiences, the JVS Summer Internship Program, and senior early job placement. The JVS is committed to helping successful graduates find employment in their career field. A detailed explanation of the student eligibility requirements for these experiences is included in the student handbook.

The JVS maintains an online job board to help connect students and alumni to local employment opportunities. The JVS website also hosts links to online resources for labor market data, as well as statewide and national career information. 


Teacher Information

Mr. Timothy Michitsch

Dept: High School
Job Title: Culinary Arts II (CA) Instructor
Phone: (440) 774-1051 x22340
Fax: (440) 774-6421
Email: Click here to send a message

Program Highlights

  • Attain Knowledge and Preperation of Salads, Salad Dressings, Sandwiches, Soups, Meats, Poultry, Seafood, Breads, Cereals, and Desserts
  • Handle and Store Food Correctly
  • Identify and Use Culinary Equipment
  • Indentify and Use Spices, Seasonoings, and Fresh Herbs
  • Learn Cost Control Measures
  • Master All Phases of Dining Room Management and Operation
  • Observe Health and Safety Practices
  • Plan Food Purchases

Career Pathways

  • Chef
  • Cook
  • Dietary Assistant
  • Host/Hostess
  • Institutional Kitchen Employee
  • Restaurateur
  • Waiter/Waitress

With Additional Training

  • Certified Chef
  • Certified Sous Chef
  • Chef Educator
  • Food and Beverage Manager
  • Food Equipment Sales
  • Food Sales Representative
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