(Dual Enrollment with Greenville Tech)
Chef Bill Twaler
There is no better place than South Carolina to build a career in hospitality. The state's natural and cultural attractions draw more than 29 million visitors annually. Culinary Arts students will receive hands-on education in food production while developing professionalism and proficiency in cooking, cost control, nutrition, and sanitation. This dual enrollment class with Greenville Technical College allows students to earn college credit for their coursework. Students will develop cooking skills, creativity, leadership, and discipline skills. Combining culinary skills with a management curriculum will give students an edge over their peers in the food industry. Students will be able to test for valuable ProStart and ServSafe Certifications and will have the opportunity to earn college credit through Greenville Tech.
Culinary Arts is part of the South Carolina Hospitality & Tourism Career Cluster. Students enrolled in this program earn two high school credits each semester and can earn a combined total of eight credits upon completing the two-year program. Credits earned will count as electives needed for the SC high school graduation requirements. One of the credits earned may fulfill the CATE/Foreign Language requirement for SC high school graduation.
The information below presets potential career opportunities, outlines our program's progression, highlights career certification opportunities, and showcases the experiences available to Enoree students. If you are interested in meeting Chef Twaler and taking a tour of our Culinary Arts lab, we invite you to request a program tour. After-school program tours are available to prospective students and their parents in December, January, and February. We would welcome a chance to give you a tour of our programs.
Classes are held in the morning and are open to 10th and 11th-grade students
Semester 1 of our Culinary Arts provides students with hands-on training in a professional kitchen. In this class, students will learn basic cooking techniques, knife skills, sanitation, understanding recipes, measurements, and product identification. Students will be introduced to the many career opportunities that are available in the food service industry. Students who qualify and choose to take this course as dual enrollment may earn college credit from Greenville Tech.
In this course, students will expand their knowledge by preparing cuisine from around the world. Students will also work on management skills and learn what it takes to run an actual restaurant. Students will be able to become ServSafe Certified in sanitation, a valuable certification when seeking employment or beginning a postsecondary education in this field. Students who qualify and choose to take this course as dual enrollment may earn college credit from Greenville Tech.
Afternoon classes open to 11th and 12th-grade students who earned Culinary Arts 1 & 2
This course is designed for students who are serious about a future career in the food service industry. In this class, students will gain an understanding of how an entire restaurant works, learn recipe development, and expand on cuisine from around the world. Students will also gain a firm understanding of industry standards and how to thrive in the food service industry. Students who qualify and choose to take this course as dual enrollment may earn college credit from Greenville Tech.
This course serves as the capstone for the Culinary Arts program. Students are expected to be able to apply each of the skills learned over the last three semesters across a variety of scenarios and situations. Students who excel in their program may participate in work-based learning. The WBL experience combines classroom-based education with on-the-job training experiences to help students prepare for and explore career objectives. A work-based experience must be planned and supervised by the school and employers so that it contributes to a student’s education and employability. Students must have access to reliable transportation.
Pastry chefs are responsible for all baking aspects of kitchens and restaurants. They prepare and deliver cakes, cookies, pies, and other bread and meal-based components. Pastry chefs also perform administrative tasks such as preparing budgets and ordering supplies for pastry making.
Salary - $44,879 per year on average, or $21.58 per hour
A head chef is a professional cook who deals with directing and controlling food preparations and approval before they are served. Head chefs are generally responsible for everything in the employer's kitchen or restaurant. Not only will you be required to create menu items, but you will also coordinate and monitor the activities of other cooks.
Salary- $45,470 per year on average, or $21.86 per hour
Every dish that comes out of the kitchen is the responsibility of an executive chef. You can be assured that whatever you're currently putting in your mouth was given the green light from the executive chef. That's because they have a hand in all the decisions regarding food in a kitchen. From the quality of the food to making sure regulations are being met to coming up with new and improved recipes, the executive chef has a hand in all major food decisions.
Salary - $59,416 per year on average, or $28.57 per hour
Each skill and trade requires a specific set of skills needed to master the content and job tasks. Below are a few critical skills and requirements needed to succeed in the program and throughout a career in this field.
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NOTE: Credits earned will count as electives needed for the SC high school graduation requirements. One of the credits earned may fulfill the CATE/Foreign Language requirement for SC high school graduation. Most 4-year colleges will NOT accept career center courses as a substitute for the foreign language college admissions requirement.