Chopping, prepping, baking and cooking are the tasks on the lesson plan at the Capital Area Career Center (CACC) in Lansing. The culinary arts and hospitality program breaks away from the traditional high school curriculum.
 
You may be hungry after reading this one -- InspirED chatted with instructor Chef Corbett Day and Dansville High School senior Kelsey Parsons of the culinary arts program for this delicious dual interview.
 
Can you tell us a little about yourself and how you became involved in the program?
 
Day: I was offered the position three years ago to help turn it into an elite program in the state of Michigan. Since my arrival, we have not only been ranked in the top 100 programs in the United States, but just last year we were honored with the elite 50 status.
 
Parsons: I always had the passion to cook. I also knew once I further developed the passion, I could use it in some way.
 
According to the CACC, the culinary arts program prepares students to provide professional chef and related cooking services in restaurants and other commercial food establishments. It includes instruction in recipe and menu planning, preparing and cooking of foods, supervising and training kitchen assistants, management of food supplies and kitchen resources, aesthetics of food presentation and familiarity or mastery of a wide variety of cuisines and culinary techniques.
 
The CACC also conducts a student-run catering business, hosting events ranging from casual lunches to cocktail parties.
 
What can students expect to learn? What is a typical day like?
 
Parsons: That is dependent on course year. The first year the program consists of overhead screen instruction, preparation work and knife skills, etc. throughout a half-day session. The second year is more advanced -- we run a catering business, which includes cake design and making boxed lunches for events.
 
Day: Students can take the program for one or two years. Students learn the skills needed to operate a kitchen, manage employees and work with catering large parties. If students come back for a second year, they have the opportunity to work with our in-house catering operations and compete in several state and national competitions, which include, FCCLA, SKILLS USA and ProStart -- all offering large scholarship dollars for post-secondary education. 
 
The National Restaurant Association Education Foundation (NRAEF) ProStart is a program that provides an industry-driven curriculum that reaches more than 118,000 students in 1,700 high schools across 48 states, the Territory of Guam, and at Department of Defense schools in Europe and the Pacific.
 
According to the NRAEF, the ProStart student teams from across the country compete to demonstrate their business acumen and culinary skill at state invitational. State champion teams earn scholarships, honors and the opportunity to compete against the very best teams from other states at the National ProStart Invitational. The challenge: to make a three-course meal within one hour.
 
Parsons competed in the competition both her junior and senior year. As a junior, Parsons was a chef participant and took third place overall. Senior year, Parsons decided to follow her instructors advice to “be the next big thing” by assembling a team of special needs students with minimal culinary experience to compete in the invitational.
 
Why did you feel it was important to coach your senior year? What did you learn from the experience?
 
Parsons: I was inspired by my mom who worked in special education. I always enjoyed teaching and helping students with disabilities. I love working with these kids; it’s rewarding helping them better themselves and learn something new. From the experience, I learned patience, understanding and how to listen.
 
Parsons’ goal was create “the three best chefs she could.” With the help of some fellow CACC students, the team took fourth place overall at the invitational.
 
What do students typically do post-graduation with their training?
 
Day: Most students go on to work in the industry and many continue their post-secondary education at a culinary arts or culinary management school.
 
Culinary jobs available include chefs, head cooks, private cooks, restaurant managers, caterers and even instructors, like Chef Corbett.
 
What are your plans after graduation?
 
Parsons: I am planning on attending Sullivan University in Kentucky to study baking and pastry arts.
 
How has this program shaped your career?
Parsons: It has immensely shaped my career path. As a junior I knew what I was going to do and the career center has helped. I had a jump-start, and I was ahead.
 
What is the most important thing you have learned in the course?
 
Parsons: Attitude. Most importantly, how your attitude can determine what happens in your career.
 
What is the most rewarding aspect for you as an instructor?
Day: If I am able to change a student’s life, I consider myself a success! But, the reward of seeing students take leadership roles and their experience to make new students successful, is the most rewarding.
 
If you would like to learn more about the CACC culinary arts program, or the ProStart Invitational, visit inghamisd.org or nraef.org.