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Culinary Program

The Culinary Arts program prepares students to apply the technical knowledge and skills required for food production and service occupations in commercial food service establishments. Students who complete this program will possess the technical knowledge and skills to plan, select, store, purchase, prepare, and serve quality food products. Nutritional values, safety and sanitation procedures, use of commercial equipment, serving techniques, and management of food establishments will also be studied. 

Students develop leadership and community service skills through participation in a career technical student organization (CTSO) FCCLA, where they can compete locally, state, or internationally.

Course Sequence:
 
255 Culinary Arts 1-2
256 Culinary Arts 3-4
257 Culinary Arts 5-6
258 Culinary Arts 7-8

Dual Enrollment Opportunities:

Culinary Arts 5-6
CUL 101 Culinary Fundamentals: Culinary Basics
CUL 102 Culinary Fundamentals: Hot Foods
Culinary Arts 7-8
CUL 103 Culinary Fundamentals: Breakfast and Garde Manger
CUL 104 Culinary Fundamentals: Bakery and Pastry
FCCLA (Family, Career, and Community) leaders of America logo
CTSO Participation
FCCLA promotes personal growth and leadership development through Family and Consumer Sciences education. Focusing on the multiple roles of family member, wage earner, and community leader, members develop skills for life through character development, creative and critical thinking, interpersonal communication, practical knowledge, and career preparation.

Successful Career Pathways

  • Prep Cook/Line Cook
  • Restaurant Server/Host
  • Baker/Bakery Owner
  • Hotel Kitchen Operations
  • Fast Food Operations
  • Restaurant Manager
  • Restaurant Owner
  • Executive Chef
  • Food Blogger
  • Resort Manager
  • Food Truck Owner
  • Food Scientist