Culinary Arts

Program Description

Culinary Arts/Hospitality program prepares students for employment in the fastest growing industry in the nation. Students will learn the basics of food preparation with a focus on nutrition, proper cooking techniques, safety and sanitation and cutlery skills. Technical knowledge is concentrated on “classical French cuisine”. Hot and Cold food competitions and monthly buffets increase students’ comfort level with commercial kitchen equipment while improving teamwork and employ-ability skills. This is a two-year program that keeps pace with the changing trends of the industry. Instructors stay abreast of the ever- changing cuisines and the program is paced to the individual. Students are encouraged to experiment on their own in the kitchen. College bound students receive a head start through this program by earning college credits through articulation with Baker College, Mott Community College, Washtenaw, and Ferris State University. They will also have an opportunity to get national certification in sanitation, which will carry over as credit to all culinary colleges. Culinary Arts/Hospitality program training leads students to employment as an entrepreneur,  owner, restaurant manager, restaurant chef, pastry chef, and many other career opportunities.



Related Professions

Sous Chef
Restaurant Manager 
Pastry Chef
Line Cook
Cake Decorator  

Possible Certifications

NRA ServSafe Certification 
NRA ServSafe Allergen Certification


Baker College-Culinary Institute of Michigan 
Mott Community College-Culinary Institute
Ferris State University
Washtenaw Community College

2018-2019 Accomplishments :

     78% of the students passed the NRA ServSafe certification.

New Events

Food Bank of Eastern Michigan (FBEM)-All of the students sorted and packaged food for thousands of families in need in the surrounding areas. 

Gingerbread House Competition 
In December 2018, two students received $150 (2nd place) for their Harry Potter themed gingerbread house.


National Contender for Commercial Baking:
Katie Batchelor competed in Louisville Kentucky-June 2019 and placed 12th in the nation.  

State Competition-April 2019 
      Katie Batchelor (Almont)-Gold Medal for Commercial Baking 2019. Katie received over $20,000 In scholarships.                  
      Angelina DeBellis (Dryden)-Silver Medal for Job Skills Demonstration with a score of 95%. Angie received $6000 in scholarships.


Regional Competition-February 2019

        Victoria Salazar (Almont)-Bronze Medal for Commercial Baking.
        Katie Batchelor (Almont)-Gold Medal for Commercial Baking.
         Amaylia Gasperich (Lapeer)-Placed 6th for Commercial Baking.


Advisory Board Dinner 2019 
The students created the menu, ordered the food, prepped, cooked and executed the entire dinner consisting of 150 guests.
Miranda Hayward (Lapeer)- Dining Room Manager
Jenna Smith (Lapeer)-Appetizer Manager
Madelynn Nagy (Lapeer)-Dessert Manager
Jesse McDonald (Almont)-Hot Food Manager
Sarah Stachowiak (Imlay City)-ABD Chef

Elizabeth Irla
2017-18: Elizabeth Irla (Dryden) is currently attending Culinary Institute of America in New York.


2018-19 Promotional Video


Teacher: Megan MacNaughton

(810)664-1124 ext. 4137
Paraprofessional: Ramon Diaz

(810)664-1124 ext. 4137