About the Class
Great restaurants are known for their chefs, and great chefs are known for their education. This program lets you see what it is like working in a restaurant - our own! This is a fast paced, hands-on class, with emphasis on Contemporary Culinary Techniques, under the direction of a professional chef.
Understand what makes good food great and what makes great food outstanding. Get a glimpse of the skills needed to manage a business. Discover the fun of making wonderful food, providing professional service, and learning valuable, marketable skills. Successful students can also earn up to 11 college credits for this course through the EdCC CTE Dual Credit program for Culinary Arts. This class has a $20.00 lab fee.
Meet the Instructor
Mark Luepnitz, or "Chef L" as the students refer to him, brings to Sno-Isle TECH an impressive culinary background. He attended The Culinary Institute of America where he earned his AOS degree, and Temple University for his CTE Voc 1 Certification. He has vast experience as a chef and culinary instructor prior to coming to Sno-Isle TECH. He taught Culinary Arts for 9 years at Lehigh Career & Technical Institute and has chef experience at numerous establishments, including: private chef to a university sorority, 4 star hotel restaurants, private restaurants, and large university catering events. He has worked with these notable chefs: Rick Bayless, Joyce Goldstien and Francois de Melogue. Fun facts about Mark: he received a gold metal award for ACF Ice Carving in 1994. His hobbies are martial arts, brewing beer and collecting cookbooks! Mark is excited for his next culinary adventure with our students.
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