Culinary Class

Empowering Students Through Culinary Arts for Nearly Two Decades
The Culinary class at Boys Republic has been in operation for nearly 20 years, but has reached new levels with the completion of the Max L. Scott Culinary Arts Center in 2018. During this time, the program has introduced hundreds of students to the dynamic and rewarding world of food service. Here are the key features and goals of the program:

Program Overview

  • Established Track Record:
    Operating successfully for almost two decades, impacting the lives of countless students.
  • Small Class Sizes for Focused Instruction:
    Each class accepts 5 to 8 students, allowing for:
    • Individual attention
    • Stronger instructor-student relationships
    • Personalized guidance and feedback
  • Foundational Culinary Skills:
    Students receive hands-on training in:
    • Knife skills and safety
    • Protein fabrication (meat, poultry, and seafood)
    • Preparation of soups, sauces, pastas, and rice dishes
    • Operation of commercial kitchen equipment identical to that found in professional kitchens

Real-World Experience

  • On-Site Training Bistro:
    The Culinary Arts Classroom includes a fully functioning bistro where students gain:
    • Practical experience in food prep and plating
    • Catering skills for events and meetings
    • Front-of-house training in customer service and meal delivery
  • Service Opportunities:
    Students serve meals to:
    • Fellow students
    • Faculty and staff
    • Community members attending events and meetings on campus

Life Skills & Personal Development

  • Beyond Cooking – Teamwork & Responsibility:
    Students learn:
    • The value of collaboration and mutual support
    • How to function as a cohesive team to achieve common goals
  • Building Confidence Through Achievement:
    • Every successful dish boosts their self-esteem
    • They gain pride in creating meals from scratch
    • Recognition and appreciation from peers and guests reinforce their efforts
  • Career Readiness:
    • Students realize they can pursue work in the food service industry
    • They leave the program with marketable skills and real experience

Instructor Perspective

  • Watching Growth in Real Time:
    • Instructors witness remarkable transformations as students progress
    • It is gratifying to see students develop confidence, discipline, and hope for the future through culinary arts