ACF Certified Culinary Arts

About the Program

  • Learn to succeed in the Culinary Arts through the demands of a public
    restaurant. You will gain experience by hands-on work in the Class Act
    Restaurant’s kitchen, dining room and banquet rooms. Students will create
    incredible food and learn polished service techniques under the guidance
    of industry professionals. Emphasis is placed on classical technique and
    artistic plating, taught through six different ethnic and regional menus
    throughout the year. You will learn to make a variety of sandwiches, salads
    and dressings; hot entrees with accompanying starches and vegetable
    dishes; hone your knife skills; make breads & fine pastries; and perfect
    table and banquet service skills. Visit us online at http://www.theclassact.macmate.me

    Visit us online.

    Approved Equivalency Credits: 0.5 English, 0.5 Fine Art, 1.0 lab science

Meet the Instructor

  • Kevin Blaylock Instructor: Kevin Blaylock

    Phone: 206.631.7303

    Email: kevin.blaylock@highlineschools.org

    The daytime Culinary Arts program is taught by two full-time instructors, Chef Kevin Blaylock, CEC, CSCE, CCA and Tony Poplin.  They have more than 50 years of combined industry experience in restaurants and the hotel industry.  They are committed to teaching fine cuisine and service, developing students as leaders & trainers, and guiding them to the further education and career pathways that will lead to a fulfilling life’s effort.   The work can be hard, the hours can be long, the opportunities for creativity and challenges are limitless, and the reward of satisfied customers is a worthy goal.

  • Tony Poplin Instructor: Tony Poplin

    Phone: 206.631.7304

    Email: tony.poplin@highlineschools.org

     

    The daytime Culinary Arts program is taught by two full-time instructors, Chef Kevin Blaylock, CEC, CSCE, CCA and Tony Poplin.  They have more than 50 years of combined industry experience in restaurants and the hotel industry.  They are committed to teaching fine cuisine and service, developing students as leaders & trainers, and guiding them to the further education and career pathways that will lead to a fulfilling life’s effort.   The work can be hard, the hours can be long, the opportunities for creativity and challenges are limitless, and the reward of satisfied customers is a worthy goal.