The Culinary Arts Program at Kimberly High School is distinguished by its extensive opportunities for students both inside and outside the classroom. Through robust partnerships with local industry professionals, the program offers access to diverse career pathways, networking events, and hands-on learning experiences. “Our strong connections with culinary experts provide students with exposure to career options and community engagement,” said KHS Culinary Teacher Olivia Koepke. These relationships ensure students gain valuable insights into the industry and can offer many opportunities to our students after high school.
Preparing Students for Post-Graduation Success
The Culinary Arts Program prepares students for a variety of post-graduation paths, including college, careers, or further training. Students can earn college credits through our dual credit partnership with Fox Valley Technical College (FVTC), while still in high school. These credits shorten the time it takes to complete a degree and reduce tuition costs.
Students also have the opportunity to earn Industry Recognized Credentials (IRC), including the ServSafe Food Handler and ServSafe Manager Certification. The ServSafe Manager Certification, a requirement for food service establishments, grants advanced standing at FVTC, exempting students from coursework. Valid for five years, this certification is recognized by culinary institutes nationwide, giving students a competitive edge. Additional opportunities include our ProStart Program, which gives students the opportunity to earn a certificaticate of achievement with completion of both Prostart 1 and 2 courses, 400 industry work experience, and passing of both course work exams.
Hands-On Learning Opportunities
Juniors and seniors gain real-world experience through apprenticeship opportunities that let them earn wages and high school credit while developing hands-on culinary skills. In addition, their learning extends beyond the classroom with field trips to local businesses, partnerships with the Kimberly Public Library, where they teach cooking to younger children, and leadership roles in events like catering the school’s annual Carols in the Commons concert. They further expand their experience through high-profile opportunities such as catering the Taste of the NFL Draft in Green Bay through ProStart, applying professional food safety practices while showcasing their talents to the community and beyond.
Applying Skills to Real-World Scenarios
The Culinary Arts Program equips students with practical skills that are valuable in both professional and personal contexts. Students master essential techniques, such as safe cooking temperatures, accurate measuring, recipe execution, and the science of ingredients. Through lectures, labs, and collaborative projects, they also develop critical soft skills like communication, teamwork, and adaptability. “The knowledge and skills students gain are essential for everyday life, whether they pursue a culinary career or cook at home,” Koepke explains.
Celebrating Student Achievements
Over the past five years, the Culinary Arts Program has proudly celebrated student successes, from scholarships and collaborations with award-winning chefs to admissions at top culinary schools. One standout is Liam Sullivan, a 2024 graduate who discovered his passion as a freshman, grew through the #FOODIES club, classes, and competitions, and gained hands-on experience at Fratellos. His dedication led to assisting a James Beard Award-winning chef at Sand Valley Resort, and today he is thriving at the Culinary Institute of New York.
The program’s impact was also evident at the 2025 Culinary State Competition in Madison, where senior Ayden Everard (now at FVTC) calmly solved a recipe mishap by applying classroom knowledge, turning a gelatin-heavy jam into a success. Moments like these showcase the problem-solving skills and confidence students gain through the program.
The Culinary Arts Program connects students with industry professionals, helping them turn their aspirations into reality.
Riley Schmidt, a 2024 graduate now enrolled in FVTC’s Culinary Program, also assissted an award winning James Beard Chef during his senior year, captures the program’s essence: “Words are hard, I just want to cook," said Schmidt. This passion-driven sentiment reflects the hands-on, engaging nature of the program.