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Culinary

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Culinary

Culinary program at Apollo Career Center in partnership with Rhodes State College

Rhodes State College and Apollo Career Center are excited to announce our rollout of the new Associate of Applied Science Degree in Culinary Arts!

This degree is designed to meet American Culinary Federation accreditation and National Restaurant Association certification and prepares students to be certified Culinarians for employment as food service workers, cooks and potentially Chefs in restaurants, hotels, country clubs, and other food service establishments. Students are trained in hands on culinary and baking laboratories where students will practice their skills in quantity food preparation techniques. The degree also includes general education requirements, management training, safety and sanitation training, purchasing, marketing, menu design, nutrition, supervision and labor/food cost control.

Upon completion of this degree the student will be able to:

This degree will expand educational pathways for vocational, secondary and CCP students. This new program will provide a pathway for students to achieve an associate of science degree and enter the workforce with a nationally recognized credential.  The JobsOhio Network predicts a 10.7% increase in culinary –related employment opportunities in Northwest Ohio through the year 2020. A partnership between Rhodes State College, Apollo Career Center and Lima City Schools provides the College with full kitchen and dining room access. 

COURSEWORK:

1st Year 2nd Year
English Composition Corporate Accounting Principles
Computer Applications in the Workplace Public Speaking
Introduction to Culinary Arts Food and Beverage Cost Controls
Food Service Sanitation/Safety Food Preparation II
Food Preparation I Garde Manger
Team Building or Team Leadership Dining Room Service
First Year Experience  
  Catering Management
General Psychology Culinary Practicum
Meats, Fish, and Poultry Culinary Arts Capstone
Introduction to Baking and Pastry Culinary Seminar
Quantitative Reasoning Principles of Management
Nutrition and Menu Planning Customer Relations and Public Relations
Sociology