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Students prepare food in a large commercial kitchen and manage a café and dining room. Instruction includes a Serve Safe safety and sanitation course, equipment and utensil usage, food production, customer relations, menu development, and supervisory skills. Students learn how to prepare and present a wide variety of foods from appetizers to desserts including international foods. Students provide a dining room and banquet service throughout the year to faculty, staff, principals, counselors, migrant workers, and other students.  

Semi-skilled areas of employment upon graduation include cook, prep-cook, dietetic aide, and baking assistant. Employment opportunities with a two-year degree include chef, pastry chef, and dining room manager, catering manager, purchasing agent, personal chef, and food service supervisor. Opportunities with a four-year degree include executive chef, dietitian, restaurant manager, and executive pastry chef.

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Culinary Arts Video