scene processing Students remain at Euclid High School for program time only. Students return to home schools for academics. PROGRAM INFORMATION Student Organization: Skills USA Host District: Euclid City Schools Program Location: Euclid High School Program Fees: Program Teacher: Nick Selvaggio $35 program fee which covers the cost of consumables E-mail: nselvaggio@euclid.k12.oh.us used in the program; $115 fee for uniforms Phone No.: 216.797.7880 Fax: 216.797.7900 Certificate of Completion: Students who have satisfactorily completed the two-year Junior Year Hours: 7:40 a.m.-10:14 a.m. program with 90% attendance and a 3.0 program GPA Senior Year Hours: 11:00 a.m.-1:28 p.m. (B average) will receive the Ohio State Department of Credits: 3/year Education Career and Technical Education Certificate of Completion. Suggested Preparation: Any type of law class; Algebra I Academic Day: CULINARY ARTS PROGRAM OUTCOMES: Junior Year Food preparation Safety and sanitation Successful completion of the program will provide the Baking basics student with: Culinary math KNOWLEDGE and SKILLS Senior Year Safety Food history Sanitation Student-run restaurant Use of kitchen equipment Mentored work experience of the art POS system Certification from ProStart Soups, sauces and stocks Breads, cakes and pies PROGRAM INFORMATION Preparation of meats and fish Customer service Host District: Euclid City Schools Culinary competitions Program Location: Euclid Shore Cultural Center Work experience in the classroom Program Teacher: Chef Dan Esquivel On-the-job work experience E-mail: desquivel@euclid.k12.oh.us Purchasing and receiving Phone No.: 216.261.2073 Fax: 216.797.7900 CERTIFICATIONS ServSafe certification Junior Year Hours: 7:40 a.m.-10:14 a.m. ProStart COA certification Senior Year Hours: 11:00 a.m.-1:28 p.m. Credits: 3/year ARTICULATED COLLEGE CREDIT Suggested Preparation: Articulation agreements are available through 10+ Family consumer science electives culinary colleges. College credit received with completion of 2-year program is 11 credits. Academic Day:
scene processing PROGRAM INFORMATION Host District: Euclid City Schools Program Location: Euclid High School Program Teacher: Nick Selvaggio E-mail: nselvaggio@euclid.k12.oh.us Phone No.: 216.797.7880 Fax: 216.797.7900 Junior Year Hours: 7:40 a.m.-10:14 a.m. Senior Year Hours: 11:00 a.m.-1:28 p.m. Credits: 3/year Suggested Preparation: Any type of law class; Algebra I Academic Day: Students remain at Euclid High School for program time only. Students return to home schools for academics. Student Organization: Skills USA Program Fees: $35 program fee which covers the cost of consumables used in the program; $115 fee for uniforms Certificate of Completion: Students who have satisfactorily completed the two-year program with 90% attendance and a 3.0 program GPA (B average) will receive the Ohio State Department of Education Career and Technical Education Certificate of Completion. CULINARY ARTS PROGRAM OUTCOMES: Successful completion of the program will provide the student with: KNOWLEDGE and SKILLS Safety Sanitation Use of kitchen equipment of the art POS system Soups, sauces and stocks Breads, cakes and pies Preparation of meats and fish Customer service Culinary competitions Work experience in the classroom On-the-job work experience Purchasing and receiving CERTIFICATIONS ServSafe certification ProStart COA certification ARTICULATED COLLEGE CREDIT Articulation agreements are available through 10+ culinary colleges. College credit received with completion of 2-year program is 11 credits. Junior Year Food preparation Safety and sanitation Baking basics Culinary math Senior Year Food history Student-run restaurant Mentored work experience Certification from ProStart PROGRAM INFORMATION Host District: Euclid City Schools Program Location: Euclid Shore Cultural Center Program Teacher: Chef Dan Esquivel E-mail: desquivel@euclid.k12.oh.us Phone No.: 216.261.2073 Fax: 216.797.7900 Junior Year Hours: 7:40 a.m.-10:14 a.m. Senior Year Hours: 11:00 a.m.-1:28 p.m. Credits: 3/year Suggested Preparation: Family consumer science electives Academic Day: