Culinary Arts is a course which exposes students to culinary basics. Culinary experiences will focus on Food Preparation Tools & Techniques, Etiquette, Measurements & Recipe Writing, Eggs, Quick Breads/Yeast Breads, Dairy, Pasta, Microwaves, and fruit. Industry recognized safety and sanitation practices will be emphasized.

Baking & Pastry arts explores the science of baking and the techniques necessary for successful completion of a variety of desserts and savory baked goods. Students will become proficient in breads, pie and pastry crusts, cheesecakes, cookies, decorating of cakes, cupcakes and cookies, plating techniques as well as chocolate and candy making.

Lab production includes: Develop knife skills, advanced cooking techniques, homemade pasta/ravioli/gnocchi, grilling/BBQ, exotic fruit, design a food truck menu and concept, and international cuisine final.

*Students will earn a Servsafe Certification to include on resumes and applications.

Senior Foods is designed for students interested in learning how to successfully set up a kitchen, budget, shop, and prepare meals suitable to a college lifestyle. Typical labs will include sauteing, protein preparation, baking, batch preparation (make ahead/freeze), small appliance usage and low cost meals suitable for college life.

This course includes physical exercise and nutrition activities. The class introduces the student to the exploration of lifetime fitness activities, nutrition and health habits. Student understanding and assessment of personal lifestyle influences as well as the education of healthy physical fitness and the application of habits which encourage lifetime fitness are primary goals of this course. This course is taught by a teacher from the Physical Education Department and the Career and Life Skills Department. Students can not waiver out of Fit for Life or Fit for Life C.A.R.E.