ACADEMY OF
Culinary Arts, Health Sciences, and Leadership 

The recipe for success in Culinary Arts is equal parts creativity, science, math, and dedication. Students interested in this pathway begin with Foundations of Culinary. Upon completion, a proficient student will possess a working knowledge of commercial kitchen safety and sanitation, history of the industry, equipment identification and operation, various cooking methods, allergens, and measurements and conversions. Students will then move on to a food preparation course where they will learn about grade manger, or cold food cookery, platters and presentations, and pastry and savory food preparations, and continue practicing their safety and sanitation skills. From there, students move on to Kitchen and Restaurant Operations where they learn how to manage front-of-house, back-of-house, large-scale cookery, meat preparations, and continue learning pastry and savory preparations, and they demonstrate these through real-world events and sales. Lastly, students will move on to Work-Based Learning, where they demonstrate all the content they have learned through internships, jobs, or on-campus responsibilities. This program offers opportunities for partnerships with local chefs and restaurants, catering events on campus, and hands-on practical experiences related to professions in food prep and service, restaurant operations, and related fields of occupation. 

Certifications offered: YouScience Industry Proficiency Certificate

View the information below on our prescribed curriculum for Culinary Arts.