Culinary Arts

This three-year career program is designed for the student who wishes to enter the culinary arts trade as a  chef in a hotel, club, or restaurant environment.  With an emphasis placed on the fundamentals of the culinary arts, the student will also learn the fundamentals of restaurant management or ownership.  
Areas of study include sanitation, kitchen safety, baking and pastry, purchasing and receiving, accounting and cost control, supervisory development, meat fabrication, soups, stocks and sauces, and menu design and preparation.  Students also have the opportunity to receive sanitation certification.

Instruction stresses quality food preparation techniques and creative food presentation styles.  The skills learned in this class, if not utilized as a career choice, will be beneficial throughout life when planning family meals or hosting a group of friends.

Students who successfully complete the program may find skilled and semi-skilled jobs as line cook, prep cook, server, server assistant, or host/hostess.  This program is an excellent jump-start for a post-secondary culinary education. Transfer credits are issued toward pursuit of the post-secondary program at Jefferson College.

Benefits of the program:

  • Tuition and books are free to all high school students enrolled through their home school
  • You taste the foods you create!
  •  Learn what interests you!
  • Hands-on training!
  • Earn free college credit and high school credit at the same time!
  • Begin college degree while still in high school!
  • Graduate from High School with Career Skills that help you obtain a great job!
  • Earn a Certificate of Completion presented in a Career Portfolio!

Is the Culinary Arts Program at the ATS right for you?

  • Are you a hard worker?
  • Are you interested in learning more about the subject?
  • Do you have a GPA of at least 2.0 at your high school?
  • Do you have a good attendance record?
  • Do you have a desire to excel and be successful?

If so, see your High School Counselor as soon as possible to obtain an application to join us!


Year One of the Culinary Arts Program

  • Culinary Arts I

Year Two of the Culinary Arts Program

  • Culinary Arts II

Year Three of the Culinary Arts Program

  • Culinary Arts III
  • Culinary Arts IV

After the successful completion of the three year Culinary Arts curriculum, Area Technical School students may earn 16 hours of college level credit.

Recommended High School Courses:

  • Family & Consumer Science
  • Applied Mathematics
  • Basic Art Principles

These classes are not established as pre-requisites. Students that have been successful in any of these courses have historically demonstrated a higher degree of success in this vocational program.

Tools and Supplies Required:

  • Chef's uniform

A list of supplies will be given to the student the first week of classes.

Salary data for occupations within Culinary Arts:

Average:  $22.55

Range: $11.06 - $41.07

Salary information provided by 

Where do our graduates go to work?

  • Adams Mark Hotel
  • Dohack’s Restaurant
  • Frontenac Hilton
  • Marriott West
  • President Riverboat Casino
  • Raintree Country Club
  • The Regal riverfront
  • The Ritz Carlton
  • Sheraton WestPort Inn
  • St. Louis Steakhouse 


Steve Berkel

Title:  Culinary Arts Instructor

Office #:  ATS 217

Phone Ext.:  3452

E-Mail Address:  This e-mail address is being protected from spam bots, you need JavaScript enabled to view it

Work Experience and Special Recognition:

Chef Berkel graduated in 1983 with an Associates Degree from the Culinary Institute of America.  He has 23 years of restaurant, hotel, and club experience prior to joining the Jefferson College team in 2000.  He started in the food and beverage industry as a busboy/dishwasher and worked his way through every kitchen, dining room, and bar position to ultimately reach the level of general manager. 

His past employment includes Stouffer and Hilton Hotels, Missouri Athletic Club, and the St. Louis Steakhouse, among others.  Mr. Berkel has won numerous awards at various culinary competitions, is a member of the American Culinary Federation, The St. Louis Chefs De'Cuisine, The World Food Club, and The Pure Food Campaign.   



For more information…

    • Phone:  636-481-3498 or 636-797-3000, ext. 3498.
    • Or e-mail:   This e-mail address is being protected from spam bots, you need JavaScript enabled to view it
Last Updated ( Tuesday, 08 January 2013 )