The Academy

at

Dwight Mission

ADDRESS

100995 South 4590 Road Vian, OK 74962

CONTACT

Phone: 

(866) 298-1739

Email:
rob@dwightmission.org

FOLLLOW US

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Faith-Based

 

CULINARY ARTS

Take your passion for food to a new level as you learn hands-on from our Executive Chef in our commercial kitchen.

 

In our culinary program, you can:
 

  • Learn the fundamentals of the Christian Faith

  • Learn the fundamentals of food preparation

  • Receive training in preparation, cooking and menu management
     

Our residential apprentice program is designed to prepare you for a career in faith-based food service by combining classroom and practice sessions in our kitchens with real-world experience in our camp and conference center food service.  

 

 

 

 

 

 

Program Information

 

During your time in our kitchen, you will learn how to use and care for the cooking equipment used in the cooking industry. Some of the equipment you may handle include:

  • Knives

  • Industrial ovens and stoves

  • Pots and pans

  • Bakeware

  • Various kitchen utensils
     

You will also complete a practicum in our kitchen – giving you the opportunity to gain experience and use the skills you learned to a portfolio for further education or employment.

You will learn how to be responsible for overseeing the preparation of meals, direct the kitchen staff, and handle any issues that are related to the food that is being prepared. 

 

You will also learn how to verify the quality and freshness of ingredients, plan menus, order supplies, maintain equipment and work areas for cleanliness, monitor sanitation practices, maintain inventory, and following kitchen safety standards.

You may also choose to complete a certificate in Theological Studies and receive a 100% scholarship for the certificate as part of the program. The Faith-Based courses that you will take include:

 

  • Old Testament

  • New Testament

  • Church History

  • Theology

 

Is this a good program for me? 

Here are some things to consider:

  • You want to experience a Christian Community

  • You want to explore connecting your faith to a vocation

  • You love food and are creative in the kitchen on a daily basis

  • You enjoy being the leader of a group and share in the excitement of a busy service

  • You enjoy having your skills being in demand

  • You love to make people happy with your food

  • You are very good at organization and planning

  • You enjoy being busy all the time
     

If this sounds like you, then this is a good program for you.

 

Where could I Work in a Faith-Based organization or institution?

Each organization or institution has its own employment requirements. There are a growing number of opportunities to combine your faith and your vocation:

  • Churches

  • Mission Kitchens

  • Faith-Based Schools

  • Faith-Based Hospitals

  • Faith-Based Long-Term Care Facilities

 

What are the admissions requirements?

High school diploma, GED or equivalent required.

What does the program cost?

$250 Registration fee per term.

The program costs $1000.00 per month.

Ten hours of work-study is required.

What is included?

100% Tuition for Courses from Northwind Institute, Room, Board and the College Prep / Leadership Course are all included.

Where will I stay?

Each participant will stay in a semi-private room in one of our dorms.

Each dorm floor has two common bathrooms with showers.

Dorm refrigerators and microwaves are permitted.

What facilities does Dwight Mission offer program participants?

  • Laundry Room

  • Prayer Trail

  • Labyrinth

  • Creek Area

  • Service-learning opportunities

Jody Casher
Executive Chef
I am a classically trained chef who has been in the restaurant and hospitality industry for almost 30 yrs.
 
I have been the Executive Chef for the past 20years with the University of Arkansas - Fort Smith, Choctaw Casinos in Oklahoma, Missouri S&T, The Movielounge, and many other restaurant concepts.
 
I have worked in many different food service settings including food trucks, casinos, hotels, and universities.
 
I have developed menus for several local restaurants and was in charge of high profile catering events.