The Culinary Arts program curriculum provides the opportunity for students to train for a variety of careers in the field of food service and preparation. Academic and technical studies are integrated, emphasizing and building proficiency in food production and cooking, cost control, nutrition and sanitation, and workplace safety. Practical work experience stresses sanitation and safety and includes quantity cooking, baking, menu development, and food preparation. School site restaurants and catering opportunities will further enhance front and back–of–the–house skills, as well as restaurant management.

Why Culinary Arts?

A Certified ProStart program, the curriculum was developed by the Educational Foundation of the National Restaurant and Lodging Association. Immersive in nature, students are learning not only how to prepare food but are actually in the commercial grade kitchen making the food. Culinary Academy students develop job and career skills in basic food preparation, personal productivity, nutrition, safety and sanitary work practices, commercial tools and equipment, and a good work ethic. Career opportunities may include but are not limited to: Food Editor/Stylist, Executive Chef, Food Purchasing Director, Restaurant Manager, Research/Nutritional Chef, Culinary Teacher, Sales/Marketing Events Director, Banquet/ Catering Director and Food Editor/Stylist.

Required Courses

• 9th Grade: Culinary Arts 1; Safe Food Handling Certification
• 10th Grade: Culinary Arts 2
• 11th Grade: Culinary Arts 3
• 12th Grade: Culinary Arts 4; Certified Food Protection Manager (ServSafe)