Food Certifications offered through Culinary Program
The Saline County Career is celebrating its golden anniversary throughout the 2018-2019 academic year. Opening in 1968, SCCC has grown significantly over its 50 year history to meet the ever-changing needs of students, surrounding businesses, and communities. High School students from Marshall, Malta Bend, Slater and Sweet Springs currently attend SCCC. As part of the celebration, SCCC will highlight each one of its nine programs in the coming months. This month features the Culinary Arts program.
The Culinary Arts program is taught by Ms. Lorena Reyes. Ms. Reyes is in her 6th year of teaching. She is a graduate of Marshall High School, The Art Institute of Houston, and she holds a Bachelor of Science in Education from the University of Central Missouri. Reyes has over 12 years of experience in the industry. Her positions include Chef at the Executive Suites at BBVA Compass Stadium, Sous Chef at Red & White Bistro at the Toyota Center in Houston, TX and Banquet Chef at the Sheraton Hotel in Houston, TX. Chef Reyes is a certified ServSafe instructor and she knows firsthand the need for properly trained culinary students in the workforce.
The Culinary Arts program offered at the Saline County Career Center is a two year program for juniors and seniors. Students learn the basic skills needed to obtain an entry- level position in the foodservice industry. Units include knife skills, basic cooking techniques, basic baking and pastry techniques, table service, nutrition, global cuisines, and developing the taste palate.
The program is accredited by the American Culinary Federation, which is the largest professional chef organization in the nation. The accreditation allows students who complete the two year program at SCCC to obtain the first of sixteen levels of certification as a Certified Fundamentals Cook. In addition, the Program offers a food safety certification from the National Restaurant Association called Servsafe. It is one of the most highly regarded certifications in the food industry.