Chef Training

Program/Enrollment Questions?
Call (440) 891-7732.

Are you creative? Do you enjoy cooking? Do you thrive in a team environment? If so, Chef Training might be your recipe for success. The restaurant and foodservice industry is looking for the country’s best young people to be its future stars. Restaurant and foodservice, a $580-billion industry, creates hundreds of thousands of new jobs each year with enormous advancement opportunity and earning potential for those who have the right skills and attitude.

The Chef Training program at Polaris Career Center is affiliated with ProStart. ProStart, a program administered by the National Restaurant Association Educational Foundation (NRAEF), is a nationwide system of high school restaurant and foodservice courses linked with on-the-job experiences. This program opens the door to many opportunities including industry certification, college credit, and college scholarships.

As a ProStart program, Chef Training is a two-year certification course that provides you with basic culinary essentials and foodservice management skills including customer relations, cost controls, basic accounting principles, marketing, purchasing, inventory, teambuilding skills, and communications. All of these skills are developed and refined in the class-managed restaurant. Also, ProStart gives you the opportunity to compete in culinary and knowledge based events that can lead to additional scholarships and potential employment opportunities.


High School Credit Junior Year
Chef Training: 3.0, Technology: .5
Potential College Semester Hour Credit
Hocking College:
Johnson & Wales University:
ProStart credit may transfer into college credit depending on which college you choose to attend. The amount of credit awarded depends on the college or university and the National Restaurant Association Educational Foundation (NRAEF):
College Tech Prep:
CTAG qualified credit

Program Resources

Course of Study/Syllabus

Sample Assignments

Current Program Fees:

Junior: $ 225.00

Senior: $ 145.00

Chef Training 2014-2015 Advisory Members

Mr. Tom Capretta, Cuyahoga Community College
Mr. Larry Denton, Red Cedar Coffee Co., LLC
Mr. Edward Hoegler, Kent State University
Mr. Nick Keck, AVI Food SystemsMs. Tina Korting, Albert Uster Imports
Ms. Ann Reichle, Angelina’s Pizza
Mr. John Selick, Sodexo/University Hospitals Ahuja Medical Center
Mr. Mike Sunseri, Mike’s Bar and Grille

Chef Training - Olszewski

Teacher: Chris Olszewski

VO-Tech Education, Kent State University
Certifications: Currently working on renewing; Certified ServSafe Proctor
Years at Polaris: 13
Industry Experience: 5 years Holiday Inn Corp.; 8 years Stouffer’s Restaurant Division; 7 years Strong Corporation-Don’s Pomeroy House
Interests/Hobbies: Restoring old homes, fishing, and restaurant hopping


  • Commercial food equipment operation
  • Food preparation for class-managed restaurant
  • Proper restaurant serving techniques
  • Plate presentation
  • Banquet and catering planning
  • Basic culinary skills
  • International cooking
  • Soup and sauce preparation
  • Vegetable and fruit preparation
  • Food garnishes and display
  • Menu planning/writing
  • Sanitation and safety
  • Dining room service
  • Food and beverage cost control


  • Steam cooker
  • Grill
  • Deep fat fryer
  • Grinder
  • Slicer
  • Microwave oven
  • Scale
  • Commercial mixer
  • Steam table
  • Beverage equipment
  • Tilt skillet
  • Convection oven
  • Steam-jacketed kettle
  • Induction burner
  • Cash register/point-of-sale system
  • Combi-Steam Convection Ovens

Career Options

  • Chef
  • Caterer
  • Cook
  • Dietary assistant
  • Institutional kitchen employee
  • Host/hostess
  • Waiter/waitress

Future Opportunities with Further Education

  • Executive chef
  • Chef/head cook
  • Sales associate with foodservice company
  • Banquet manager
  • Restaurant manager
  • Product research and development