Courses

High School Credits: 2 Credits per Course

Culinary Arts I - This two-year program provides a working knowledge of classical culinary techniques through lecture and hands-on experience; 80% hands-on and 20% classroom/theory. Students learn basic skills through instruction and practice in sanitation, hot food production, meat identification and fabrication, pantry, breakfast cookery, purchasing, and basic culinary skills, as well as baking, pastries and table service. Designed on the classic French Hotel Brigade System, students work at stations during production, rotating every two weeks. Students operate a school-based restaurant and catering business that provides experiences in menu selection, meal preparation, and management.

Culinary Arts II - This course is dedicated to providing students a working knowledge of classical culinary techniques through lecture, hands-on experience, and projects. The students will learn the basic skills needed for a career in the food service industry. Units in sanitation, hot food production, meat identification and fabrication, pantry, breakfast cookery, purchasing, basic culinary skills, basic baking and pastries, and table service are offered. In addition, students operate a restaurant and catering business that gives them experiences in menu selection, meal preparation, and management. The Culinary Arts program is 80% hands-on and 20% classroom theory. Designed on the classic French Hotel Brigade System, students work stations during production, rotating every two weeks.

Curriculum

This is a competency-based educational program providing both theoretical and practical knowledge in the following:

• Sanitation
• Safety
• Knife skills
• Soups and sauces
• Cooking techniques
• Culinary math
• Purchasing and receiving
• Product identification
• Hot food production
• Salads and dressings
• Sandwiches
• Table service techniques
• Meat fabrication
• Baking and pastries
• Nutrition
• Menu development
• Facility development
• Management techniques
• Interviews and resumes

Certifications

• Food Handler Certification (ServSafe)
• NOCTI: Culinary Arts

Student Career Pathway Examples

The study of Culinary Arts with post-secondary study and training may lead to these careers:

• Chefs and Head Cooks
• Dietetic Technicians
• Cooks, Institution and Cafeteria *Bright Outlook*
• Food Service Managers
• Lodging Managers
• Managers, All Other  
• Hosts and Hostesses, Restaurant, Lounge, and Coffee Shop *Bright Outlook*
• Food Preparation Workers *Bright Outlook*

Check it Out

According to the Bureau of Labor Statistics employment of chefs and head cooks is projected to grow 9 percent from 2014 to 2024, faster than the average for all occupations. Most job opportunities for chefs and head cooks are expected to be in food services, including restaurants. Job opportunities also will result from the need to replace workers who leave the occupation. Candidates can expect strong competition for jobs at upscale restaurants, hotels, and casinos, where the pay is typically highest.

Industry Connections & Program Partnerships