Culinary Arts

Last Updated: 5/20/2020 12:28 PM

Program Description

Welcome to the Culinary Arts Program. The student experience at Tri-County Career Center is a unique combination of textbook learning and real world hands-on experiences.  We apply Science, Math and Communication Skills to career opportunities. Our approach to learning challenges students to obtain their very best potential.

Culinary Arts is a two-year program that focuses on basic culinary and food service skills. Tri-County Culinary Arts students will have the opportunity to gain valuable skills through work in the student-run restaurant at Tri-County. After graduation, students can choose to continue their education at Hocking College, or a variety of other culinary schools, for advanced training and certifications, or enter the workforce in entry-level kitchen and food-service positions.

Did you know the restaurant and food service industry is growing so fast it is creating over 300,000 new jobs each year? Get yourself ready to join this $500 billion industry by enrolling in the Culinary Arts program at Tri-County Career Center!

Areas of Study

  • Food preparation
  • Commercial food equipment operation
  • Basic culinary skills
  • Menu development and planning
  • Proper serving and table preparation
  • Banquet and catering planning
  • Safety and sanitation
  • Nutrition

Additional Opportunities

  • Articulation credit with Hocking College's Culinary and Baking Program
  • ServSafe Manager Certification
  • ServSafe Foodhandler Certification
  • CPR/First Aid Certification
  • Telephone Doctor Certification
  • OSHA - 10 Hour Card 

Career Opportunities

  • Restaurant Cook 
  • Maitre d'host or hostess
  • Caterer
  • Dietary Assistant
  • Server 

With Further Experience

  • Restaurant Management
  • Food Stylist
  • Restaurant Chef
  • Pastry Chef
  • FCS Teacher 

Instructor: Chef Katie Mosher, CEC, CHE

kmosher@tricountyhightech.com
740-753-3511 or 800-637-6508  

Fees and Recommended Tools

Required program fees may include safety glasses, tool rental, workbook, technology fees and dues for our professional organization. Fees for this program include uniform pieces (chef jacket, chef pants, apron & hat for use in lab), as well as dues for our professional organization. 

Each student should furnish their own black, closed-toed, non-skid kitchen shoes (available at Rocky Boots in Nelsonville). Hopefully, this letter will give you plenty of time to shop. These should be purchased by the first week of class. Also, students who plan to compete in any culinary competitions will need black dress pants and a white button-up dress shirt. 

Click here for the full list of program fees. For more information, please contact the Treasurer's Office at 740-753-3511.