Culinary Arts
Program Overview
CIP Code: 12.0508
The Culinary Arts program prepares individuals in production and service used in governmental, commercial or independently owned institutional food establishments and related food industry occupations. Includes Instruction in selecting, storing, preparing and serving food and food products; basic nutrition; sanitation, and food safety; the use and care of commercial equipment; serving techniques; and the operation of institutional food establishments.
- High Priority Occupation
- Eligible to: Mifflin County / Juniata County / Other
- SOAR Eligible
- Co-Op Eligible
Travis McCullough
Instructor
Enrollment Process
Instructor Biography
Travis McCullough is a dedicated Culinary Arts Instructor at Mifflin County Academy of Science and Technology, bringing passion, experience, and a love for the craft into his classroom every day. His culinary journey began at a young age, cooking alongside family members and developing a deep appreciation for the art of food. After graduating from the very program he now teaches in 2004, Travis further refined his skills at Johnson & Wales University in Providence, Rhode Island. Over the years, ...he has worked in and led top-tier establishments throughout the Northeast, particularly in Pennsylvania, gaining invaluable industry knowledge and expertise.
Beyond the kitchen, Travis has always found fulfillment in mentorship, coaching youth sports and guiding young athletes toward success. It was this love for coaching and seeing students experience "lightbulb" moments—when their learning translates into real-world application—that inspired him to step into the role of an instructor. Now, he takes pride in shaping the next generation of culinary professionals, instilling in them the same passion, discipline, and creativity that have defined his own career.
Certifications
ServSafe Certificate (National Restaurant Association), PA Skills Certificate, SP2 Safety, ProStart Levels I & II (National Restaurant Association)
Employer Partners
Not provided.
Possible Careers
Many of our students work in the field during high school and continue after graduation as executive chefs, kitchen managers, food scientists, caterers, nutritionists, pastry chefs, personal chefs, line cooks, kitchen workers, wholesale, and even product research/development.
Required Items
Not provided.
Dual Enrollment Opportunities
Not provided.
Career & Technical Student Organization
Not provided.
Schedule
Level 1 & 2 students 9:20-11:40, Level 2 & 3 Students 12:40-2:50
Task Grid
Post-Secondary Opportunities
Not provided.