Culinary Arts

Associated Certification Available-ACF Junior Culinarian, ServSafe, Nutririon, ACF/NOCTI; AACC Articulated Credit Available by review-HRM 119, 121 (4 Credits); Articulated Credits Available by review at J&W, CIA and various other colleges.

This is an American Culinary Federation (ACF) accredited program.

The Culinary Arts program provides students with the opportunity to learn the use of professional grade equipment, food purchasing, menu planning, providing banquet buffet service, hospitality management, cooking, cutting techniques, baking, and sanitation techniques. Students complete 'ServSafe,' a nationally certified microbiology sanitation course by the Educational Foundation of the national Restaurant Association.

Career opportunities include dining room management/supervisor, food service management/supervisor, purchasing agent, proprietor, consultant, host/hostess, dietitian, caterer, and sous chef.

Instructor:  Doug Wetzel

DAWETZEL@AACPS.org

Welcome aboard, Mr. Wetzel, Culinary Arts Teacher. As a student at CAT North, Mr. Wetzel completed the Baking and Pastry Program. He has spent the last few year as the Execute Chef at Gertrude’s Chesapeake Kitchen in Baltimore. Welcome, Chef Doug!