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Culinary Arts & Restaurant Management

Are you creative? Do you enjoy cooking? Do you thrive in a team environment? If so, Culinary Arts & Restaurant Management might be your recipe for success.

Questions? Call 440.891.7732

Are you creative? Do you enjoy cooking? Do you thrive in a team environment? If so, Culinary Arts & Restaurant Management might be your recipe for success. The restaurant and hospitality industry is looking for the country’s best young people to be its future stars. Restaurant and foodservice, a $1 trillion 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 Culinary Arts & Restaurant Management 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 state-of-the-art program opens the door to many opportunities including industry certifications, college credit and college scholarships.

As a ProStart program, Culinary Arts & Restaurant Management 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 new class-managed restaurant Savour, and taught by an award winning instructor.  Also, ProStart gives you the opportunity to compete in culinary and management based events that can lead to additional scholarships and potential employment opportunities.

Credits

High School Credit Junior Year
Culinary Arts & Restaurant Management: 3.0, Technology: .5

High School Credit Senior Year
Culinary Arts & Restaurant Management:  3.0

Certifications
ServSafe Food Handler
ServeSafe Food Manager
OSHA 10-Hour
ProStart Certificate of Achievement

Potential College Semester Hour Credit
*See you Polaris Guidance Counselor for more information on college credit agreements.

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).

Program Resources
Course of Study/Syllabus
Junior Program Fee & Supply List
Senior Program Fee & Supply List

Chef O Introduction
Junior Orientation Message
Senior Orientation Message

Skills

  • 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


Equipment

  • 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


Teacher: Chris Olszewski

Email:  colszews@polaris.edu
Education:  Career-Tech Education, Kent State University
Certifications:  Certified ServSafe Proctor & Instructor
At Polaris Since:  2000
Industry Experience:  5 years Holiday Inn Corp.; 8 years Stouffer’s Restaurant Division; 7 years Strang Corporation - Don’s Pomeroy House
Interests/Hobbies:  Restoring old homes, fishing, and restaurant hopping
 

Culinary Academy 2020-2021 Advisory Members


Mr. Tony Anselmo, Premier ProduceOne
Mr. Jonathan Bennett, Hyde Park Restaurant Group
Mr. Shawn Cline, The Ritz-Carlton, Cleveland
Mr. Larry Denton, Red Cedar Coffee Company
Ms. Michelle Gaw, Cuyahoga Community College
Mr. Domenic Hrezik, Jr., TGB Pro Foods
Ms. Chiara Iannarelli, Aladdin's Eatery
Mr. Mario Izzo, Wagners of Westlake
Mr. Michael Kelly, Rizwitsch Sales, Ltd.
Ms. Miraluna Matar, Seasoned Breads (Aladdin's Eatery & Sister Concepts)
Ms. Allysun Selick, Aramark
Ms. Julie Szanto, Vitamix Corporation
 
7285 Old Oak Blvd., Middleburg Heights, OH 44130
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