Graduates of the Culinary Arts program are prepared for a wide variety of careers in food service, hospitality, and culinary entrepreneurship, including:

Chef Roles:

• Private Personal Chef – Creates custom meals for clients in their homes

• Pastry Chef – Specializes in desserts, pastries, and baked goods

• Test Kitchen Cook – Develops and tests recipes for food brands or publications

• Baker – Bakes bread, pastries, and other goods in bakeries or restaurants

• Caterer – Prepares and delivers food for events and large groups

Hospitality & Business Roles:

• Restaurant Manager – Oversees daily operations and staff in a dining establishment

• Event Planner – Coordinates food, logistics, and setup for events and gathering

• Restaurant Supply Salesperson – Sells equipment and supplies to food service businesses

• Produce Broker – Connects growers and food service providers to manage inventory and pricing

Creative & Specialized Careers:

• Food Photographer – Styles and photographs dishes for media or marketing

• Culinary Arts Instructor – Teaches cooking techniques in schools or training programs

• Server – Delivers food service in restaurants, catering venues, or hotels

• Butcher – Prepares and portions meats in retail or restaurant settings

Culinary Arts students who pursue college degrees can access advanced roles in culinary leadership, hospitality management, and food studies. These pathways combine culinary creativity with business, culture, and service expertise.

Associate's Degree (2 years)

• Associate of Applied Science in Culinary Arts

• Associate in Baking and Pastry Arts

Bachelor's Degree (4 years)

• Bachelor of Science in Culinary Management

• Bachelor of Science in Hospitality Management

Master's Degree (6+ years)

• Master in Gastronomy

• Master of Science in Food Studies

Culinary Arts Careers with College Degrees:

• Executive Chef (Bachelor's) - $87,000/year

• Food Service Manager (Bachelor's/Master's) - $80,000/year

• Restaurant Owner (Bachelor's/Master's) - $94,000/year

Higher education in the culinary field can lead to leadership roles in restaurants, hotels, resorts, corporate dining, or even entrepreneurship.

20 exploratory students will be accepted into the program each year. This program has a maximum occupancy of 20 students per grade level, 60 students in total.