About Culinary/Food Science

Culinary Science was designed with two goals in mind.

1. Food Science trains students in Serv Safe, a manager level course in food safety. This is the Nation's leading food safety course, and in Ohio, and most states it is required by law that the manager is certified in a Level 2 food safety course.

Students will take Serv Safe's test before our Thanksgiving break. The test fee is included with their Serv Safe books. The test questions are tricky and make students think. Knowing all time and temperatures along with diseases and HACCP plan details is essential to pass the test.

2. After Serv Safe, we focus on the three components of all food. Proteins, Carbohydrates, and Lipids. I always tell students " I don't teach cooking, I teach why things happen in cooking." The subject matter is aligned with what institutes such as The Culinary Institute of America incorporate into all their classes giving students fundamental understanding for higher level culinary course.