Career Center Culinary Arts Program

The culinary arts program at school district 51 is a unique experience-based technical training program for high school students interested in a career in culinary arts. Thirty students are currently enrolled in the two classes that the program provides: the first-year class and the advanced class. First-year students learn basic culinary skills like identifying ingredients, reading recipes and preparing meals. They earn their food card through the program, making them eligible to work in a restaurant. 

Located at the D51 Career Center, this student-run restaurant gives students the opportunity to practice food preparation in an educational setting, while also gaining real culinary experience. The advanced course gives students hands-on experience with food preparation and customer service via the Fresh Side Cafe. Students take orders and prepare food for the restaurant and its catering service. Students also clean and maintain the kitchen. The cafe is open to the public for lunch, and features a reasonably priced, extensive menu developed by the students. Students also earn their district required math, science and elective credits through the program. 

The culinary arts program provides what a traditional high school experience cannot: hands-on, almost 100 percent project-based learning. The center partners with local restaurants and businesses like Bin 707, Cafe Sol, Harry’s peaches and Chez Lena to provide realistic industry standard experiences for students.

The culinary arts program focuses on making its students employable and competent in their desired field. The curriculum is designed to give students applicable experience that will help them further their studies into a career. According to Christina Horn, culinary arts instructor for the program, “Culinary arts students walk into college with a strong understanding of food safety and the workings of a commercial kitchen and restaurant. All students at the Career Center have the opportunity to study and test for a National Career Readiness Certificate that is recognized by over 600 local employers.” 

In addition to culinary skills, students are given the tools to apply for jobs. Horn says, “By the completion of one year, culinary arts students have a working resume and cover letter, are prepared for a job interview, know basic knife skills and cooking methods, and have had the opportunity to earn a Food Handler Card from the Mesa County Health Department. Fresh Side Cafe also caters, so students have had the opportunity to learn catering. Advanced students are trained in ServSafe and have designed a small culinary business from writing a business plan to menu development to marketing to food costing to human resources.” 

“We work hard to prepare students for the real world, including stress management and relationship building skills in our curriculum. Our campus is founded on four Ps: professional, polite, prepared and productive; teachers and staff model the four Ps daily and students learn how to carry those skills into the workplace and life,” Horn adds. 

Students also have the opportunity to compete in the Auguste Escoffier School of Culinary Arts’ cooking competition in Boulder. The Career Center’s team won the top prize in the 2019 competition, gaining scholarships to the school and culinary tools for the winning students. 

The culinary arts program provides what a traditional high school experience cannot: hands-on, almost 100 percent project-based learning. The center partners with local restaurants and businesses like Bin 707, Cafe Sol, Harry’s peaches and Chez Lena to provide realistic industry standard experiences for students. The center also has guest speakers from the Mesa County Chamber of Commerce, Sysco Intermountain, the Mesa County Workforce Center and other organizations to educate students on careers in the culinary arts. The program prepares students for college and careers through realistic, practical learning that provides a unique way for students to learn about culinary arts. 

Photo courtesy Career Center Culinary Arts.

Originally published in the Winter 2020 issue of Spoke+Blossom