Students learn everything from basic food preparation to entry-level management. They are trained on state-of-the-art equipment and practice skills including, but not limited to: dining room skills, ice carving and design, menu planning, cost control, and catering operations. Students also have the opportunity to compete in culinary competitions. Because of our excellent student-operated restaurant, The Harvest Room, and our Early Placement program, these future employees gain real world experiences in both the school setting and restaurants throughout their communities.
CAREER OPPORTUNITIES
- Cook
- Chef Apprentice
- Caterer
- Baker
- Quantity Food Cook
- Dining Room Manager
- Dietary Assistant
- Host/Hostess
- Waiter/Waitress
CAREER OPPORTUNITIES WITH FURTHER
EDUCATION
- Executive Chef
- Sous Chef
- Restaurant owner
- Culinary Arts Instructor
- Food Sales
- Food Artist
*Average Salary Range: $20,000- $175,000
*Based on skill level, education and experience
Choosing RG Drage was one of the most life changing and positive decisions I’ve ever made. I’ve learned so much and improved more than I could ever imagine.
Ellie Kail, RG Drage/Sandy Valley High School Graduate; Culinary Institute of America in New York, Graduate
| Program Instructor: Dave Browne Email: david.browne@rgdrage.org | |
| Industry Credentials: National Restaurant Association Education Foundation/Certificate of Achievement, ServSafe Certification | |
| Course Credits: 3 Credits Per Year | |
| Student Organization: Family, Career and Community Leaders of America | |
| College Partners: Stark State, University of Akron, Kent State University, Culinary Institute of America, Hocking College, Johnson & Wales University, Sullivan University |