Staples-Motley’s Culinary Career Academy

One in three Americans got their first job in the restaurant industry, and many take that opportunity to build life long careers. Staples-Motley High School is now offering a Culinary Career Academy that is enhanced with ProStart principles.

This Culinary Career Academy offers students:

  • A strong academic foundation AND marketable skills, including oral and written communications, customer relations, guest retention, teamwork and time management, as well as practical skills necessary to gain entry-level employment or the basic knowledge to continue on to higher education.
  • A successful professional mentor for each school, offering a vital connection for students needing a reference or referral for that first job.
  • The ability to earn a certificate and receive an honor cord and special recognition at high school graduation.
  • “First in line” opportunities for local hospitality jobs and internships
  • The opportunity to participate in state and national competitions
  • Eligibility for industry scholarships (depending on the high school’s program)

Academy Courses (select 4 of the 5 courses)

  • Foods A (.5 High School Credit)
    This course provides an introduction to the Food Service Industry, culinary terms and history, and use of weights and measures. Food sanitation, tools and equipment along with basic cooking principles will be covered. Students will prepare products from scratch focusing on the following ingredients: eggs, dairy, sauces, vegetables, fruits, salads, grains, and pasta.
  • Foods B (.5 High School Credit)
    The course teaches practical skills in regards to baking. Students will learn basic food safety and sanitation skills. Baking from scratch is emphasized. Students will learn baking terminology, the function of ingredients and how to bake quality products such as quick breads, yeast breads, pies, cakes, cookies and other baked products
  • Culinary Basics (.5 High School Credit)
    This course provides an introduction to the Food Service Industry, culinary terms and history, and use of weights and measures. Food sanitation, tools and equipment along with basic cooking principles will be covered. Students will prepare products from scratch focusing on the following: sauces, grains and pasta, salads, dressings, and sandwiches. Students may also receive the ServSafe food handler certificate if they pass the assessment.
  • Regional & International Foods  (.5 High School Credit)
    This course provides the students with opportunities to explore how food is affected by culture and region. Students will learn about various cultures and regions in the United States and make food from those cultures/regions. Various countries around the world will also be studied to understand their impact on American Cuisine.
  • Foods for Wellness (.5 High School Credit)
    Students will realize the components and lifelong benefits of sound nutrition and wellness practices. Topics include: impact of daily nutrition and wellness practices on long-term health and wellness; physical, social, and psychological aspects of healthy nutrition and wellness choices; planning for wellness and fitness; selection and preparation of nutritious meals and snacks based on USDA Dietary Guidelines. Students will learn Food Guide Plate; food safety, sanitation, and storage; as well as recycling processes and issues associated with nutrition and wellness. The impacts of science and technology on nutrition and wellness issues; and nutrition and wellness career paths are also discussed.

Academy Completion Standard

Students wishing to receive a certification for this academy must complete four of the five courses and earn 80% in each of the courses OR complete three of the five courses (earning 80%) and receive the ServSafe Certification.

Business and Industry Experiences

Students will attend a Career Fair and learn “Serve Safe” Principles for the industry. Students will tour Camp Shamineau’s industrial kitchen, Staples Motley High School Kitchen, and experience an ethnic kitchen.

Job Skills

In addition to having technical skills, employers expect their workers to have other skills such as:

  • Active Listening and Speaking Skills
  • Attention to Details
  • Team Work
  • Reliability
  • Problem Solving
  • Oral and Written Communications Skills
  • Ability to Work With Customers

Careers Options

Chef, Pastry Chef, Short Order Preparation Specialist, Caterer, Event Food Planner, Restaurant Manager, Hospitality Event Specialist, Nutritionals, Herbalist, Food Service Manager, Food and Wine Specialist, Convention Planners, Resort Mangers, Administrative Service Managers, Agents, Customer Service Agents, Supervisors, Marketing Agents

Job Outlook

Resort business positions 33% growth for Central Minnesota

Postsecondary Programs

Please check at www.mnscu.edu for colleges that offer educational programs for this Career Academy such as: Anoka Technical College, Central Lakes College, M State Community College, Century College, North East Hibbing Community College, Minneapolis Community and Technical College, DeVry College, Ridgewater Community College, Rochester Community and Technical College, St. Cloud Technical and Community College, Southwest Minnesota State University, Hennepin Technical College, Alexandria Technical and Community College, St. Cloud State University, Normandale Community College