Culinary program thrives with Tiffin support

The culinary program at Vanguard-Sentinel has all the ingredients for student success. Tracey Funk, culinary arts and hospitality management instructor, said the program has grown substantially since she joined the staff in 2019. What was once a "restaurant prep" program, she said, has transformed into one focused on "catering and high-end events." According to Vanguard-Sentinel's website: "This program will teach you to express your passion for cooking and/or entertaining people." "We are a well-rounded hospitality and culinary arts program," Funk said. "We're a hidden gem in Tiffin." The program provides instruction in safety and sanitation, food preparation, customer service, business management, marketing, baked goods and pastries, and an introduction to the hospitality industry. Students choose one of three paths: culinary skills, management or baking and pastry. Funk said she helps students identify personal strengths to guide their choice, which sets them up for success through graduation. All students must complete at least 400 hours of work in the culinary industry and 200 hours of service. On average, Funk said, students log "well over" the minimum hours in both categories. Industry hours include mentoring and community partnerships. Funk said support from Tiffin businesses is vital to student success. Students gain experience working at sites across the area, including Wyandot Memorial Hospital, Bellevue Meats, Tiffin Community Kitchen, elementary schools, TPC, Phoenix Equipment, Mohawk Country Club, Ironwood Steakhouse, MST, Riehm Farm and others. Diverse opportunities, Funk said, help Sentinel develop "the best of the best." Students also earn industry credentials. In their first year, they achieve Level 1 Serv Safe Person in Charge and Level 1 ProStart. In their second year, they earn Level 2 Serv Safe Manager and Level 2 ProStart, followed by the Certificate of Achievement. Employers and instructors must sign off on a list of competencies, and students also earn the Ohio Means Jobs Work Seal. The program and its students have received numerous accolades. In 2025, Sentinel was named Ohio Hospitality ProStart Chapter of the Year, and Funk was honored as Teacher of Excellence ProStart Teacher of the Year. Two Sentinel students have also earned statewide recognition: Charlie Noftz-Shepard as ProStart Student of the Year in 2022, and JD May in 2024. Classroom and learning facilities at Sentinel, expanded and upgraded annually under Funk's mentorship, are modeled after Columbus State Community College and provide state-of-the-art technology. The program's college-model experience prepares students for life after high school. Funk said Sentinel culinary students have a 100% placement rate in the industry. About 60% continue on to higher education, while 40% go directly into the workforce. Graduates have attended the Culinary Institute of America, Johnson and Wales, Sullivan University and Columbus State. Others have joined the military or entered the workforce. Alumni work for Disney, on cruise ships, at camps, at Cedar Point and at the Marathon Center for Performing Arts, among other locations. Many keep in touch with the program after graduation. The program offers "a sense of family," Funk said, where students are not just a number. Culinary Student Ambassadors help share that message. They promote the program by visiting schools, leading tours and interacting with guests at open houses. "Kids listen to kids," Funk said. The program also hosts a popular summer camp for fifth- through eighth-graders. The three-day camp, held right after school lets out, sells out each year and is capped at 24 students. Each camp features a different theme, Funk said, and is led in part by Sentinel culinary students, who guide campers through hands-on activities to spark their interest in the field.