1801 Branch Street|Platte City, MO 64079Phone: 816-858-5505Fax: 816-858-3278

Culinary Arts

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This program is certified by the Secondary Committee
of the American Culinary Federation Education Foundation Accrediting Commission.

Working from the ground up, students experience the sights, sounds and aromas in a commercially equipped kitchen. The program's focus of study starts with food service terminology, equipment identification, & knife skills and then leads to methods/preparation for stocks, soups, sauces, breakfast items, vegetables, starches & meats. Students participate in all facets of running a restaurant and in the production of breakfast, lunch & the occasional larger functions.

PROGRAM INSTRUCTOR

Mrs. Moritz

Mrs. Moritz graduated from the University of Missouri with a degree in Hotel and Restaurant Management. Through numerous managerial positions, time as the president of the collegiate chapter of the Club Managers Association of America and member of the Missouri Restaurant Association, Brandi gained experience catering high-profile, largely attended events. She worked as assistant manager in several restaurants owned by KC Hopps Restaurant Management Company. After leaving KC Hopps, she worked as the Assistant Clubhouse Manager at the St. Joseph Country Club, hosting weddings and large events. She then worked as a Kansas City Area sales representative for U.S. Foodservice. Most recently she was an Environmental Public Health Specialist, staying up to date on food trends in foodservice to assist food establishments in Platte County to provide safe and wholesome food. She is a member of the Platte City Chamber of Commerce and serves on several community advisory councils. 

Contact Chef Moritz
Phone: 816-858-5505 x1725 
Email:moritzb@platteco.k12.mo.us

 

CAREER OPPORTUNITIES

Hourly Wage

Average Salary

Baker/Pastry Chef

$ 9 - $17

$ 25,000

Food Service Manager

$ 3 - $27

$ 41,000

Sous Chef

$16 - $26

$ 45,000

Executive Chef

$18 - $40

$ 56,000

Catering Director

$17 - $41

$ 66,000

Food & Beverage Director

$26 - $48

$ 84,000

*Occupational Outlook Handbook May 2019

AREAS OF STUDY

  • Serving safe food/proper sanitation

  • Product identification

  • Nutrition

  • Cooking methods

  • Knife skills

  • Presentation

  • Proper use of equipment

  • Organization

  • Leadership

DUAL AND/OR ARTICULATED CREDIT

Program completers can earn up to 9 hours college credit from Johnson County Community College, 7 hours of articulated credit from Ozarks Technical Community College  and articulated credit up to 3 hours by the Culinary Institute of America.

INDUSTRY RECOGNIZED CREDENTIALS/OTHER CERTIFICATIONS

Students may earn CFC®(Certified Fundamentals Cook®) from ACF® (American Culinary Federation®), Platte County Food Handler's, ServSafe® Manager, SP/2 (various), and OSHA 10 Culinary.

CAREER TREE

Click the tree below to view an interactive Culinary Arts career exploration guide.

culinary tree

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