Additional settings for Safari Browser.
Culinary Programs - High School
Bakery & Pastry Arts
Create, Bake, and Inspire with Every Dish
Train in a professional kitchen environment and explore the art and science of culinary and pastry preparation. From breads and desserts to cost control and merchandising, this hands-on program blends creativity with technique for careers in food service and hospitality.
Program Highlights
-
Cake Decorating
-
Contemporary Cuisine
-
Food Purchasing & Cost Controls
-
Fundamentals of Food Service
-
Commercial Baking Equipment
-
Gourmet Breads, Pastries, and Desserts
-
Sales, Merchandising, & Customer Service
-
Sanitation & Food Safety Practices
High school students in this program graduate with real-world skills in a high-growth industry, contributing to Ohio’s thriving hospitality economy.
_1751547775.png)
Bakery & Pastry Program-Specific Details
-
Chef Christopher Moore
Bakery/Pastry Instructor📧Email: cmoore@lcjvs.net
📞 (440) 774-1051 ext. 22244 -
JUNIIOR YEAR:
Fundamentals of Food Production
Dining Room Service and Operations
SENIOR YEAR:
Baking and Pastry Arts
Contemporary Cuisine
-
Ohio State Apprenticeship Council Recognized Pre-Apprenticeship Program Certificate of Completion - Hospitality and Tourism
ServSafe - Manager
-
_1751548545.png)
Culinary Arts
Sharpen Your Skills. Savor the Career.
Train for dynamic careers in the fast-paced culinary industry through hands-on experience in food preparation, safety, kitchen operations, and restaurant management. Students gain real-world experience by operating an on-site, full-service restaurant and catering events.
Program Highlights
-
Culinary Foundations: Meats, Poultry, Seafood, Soups, Salads, Breads, and Desserts
-
Dining Room Management & Customer Service
-
Culinary Equipment Use & Kitchen Safety
-
Food Purchasing, Cost Control & Menu Planning
-
Spices, Seasonings, and Fresh Herb Identification
-
Restaurant Operation in The Buckeye Room
-
Health and Sanitation Practices
-
Catering and Event Experience
Students graduate with the essential skills to thrive in Ohio’s expanding food and hospitality industry, building a strong foundation for college or culinary careers.
Culinary Program-Specific Details
-
Jordan Krystowski
Culinary Arts Instructor📧Email: jkrystowski@lcjvs.net
📞 (440) 774-1051 ext. 22340 -
JUNIIOR YEAR:
Fundamentals of Food Production
Contemporay Cuisine
SENIOR YEAR:
Baking and Pastry Arts
Catering and Banquet Service Operations
-
ServSafe - Manager
American Culinary Federation - Certified Culinarian (CC)
ServSafe - Food Handler
Ohio State Apprenticeship Council Recognized Pre-Apprenticeship Program Certificate of Completion - Hospitality and Tourism
-
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. Upon meeting specific criteria, students have the opportunity to earn various types of college credit for career technical courses taken at Lorain County JVS. Students also have the opportunity to participate in Ohio’s College Credit Plus program. College credit opportunities vary by program and are subject to change.
-