The Culinary Arts Program at The Frederick V. Pankow Center is designed to prepare students for occupations in the culinary arts and hospitality industry. Learning includes both classroom and laboratory work. The classroom work is designed to teach the core curriculum, as well as basic and advanced techniques used in the culinary industry. Lab work is used to teach in a hands-on environment; the competencies needed to work in a commercial kitchen including hot/cold line food preparations, baking, pastry skills and formal dining service.
Labs are divided into individual workstations with each student rotating from station to station simulating a working restaurant. Students may also earn their ServSafe Certificate, a food sanitation and safety certification given by the county Board of Health for compleing their ServSafe exam.
Chef Scott Satterly
Chef Jim Baldwin
Baking and Pastry Instructor
Dining Room Instructor