In its 4th year, the OCS Culinary Program has given 50 students hands-on experience learning the fundamental and practical skills of culinary arts including safety, sanitation, food shopping, food preparation, and the importance of health and nutrition.

Students receive three days (or 150 minutes) of classroom instruction per week and three and a half hours per week of hands-on learning in the kitchen. Upon completion of the program, students will have gained a competitive advantage over their peers when pursuing postsecondary education or employment opportunities in the culinary arts.

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