Culinary Arts (CTE) Pathway

Career Technical Education provides courses that integrate technical training and academics to help students develop the knowledge and skills needed for transitioning to career training, post-secondary education and the workforce. This educational philosophy balances academics with real-world problem solving and relevance in 15 high-employing industry sectors.

The CTE program includes the CTE Model Curriculum Standards aligned with Common Core State Standards and Partnership for 21st Century Skills. Standards for Career Ready Practice describe workplace skills that are expected from graduating students.

Learning and working in our professionally equipped commercial kitchen will help you make informed decisions about your advanced education options and your future career in culinary arts.

Curriculum Highlights:

This fast-paced course requires you to think on your feet, troubleshoot complex issues, and function as a team member. You will play a vital role in running our restaurant, including prep work, cooking, baking, artistic display, and management. Many of our students graduate with a plan to become an executive chef or restaurant owner.

Areas of study include:

• Kitchen basics

• Business math, food costs, and accounting

• Customer relations and marketing

• Purchasing and inventory • Nutrition

• Salads and garnishes

• Desserts and baked goods

• Meat, poultry, and seafood

• Soups and sauces

• Potatoes, grains, and breakfast foods

• Sanitation and safety

• History of food service

Career Focus:

You will be prepared to enter the workforce as a Line Cook, a Shift Leader, or an Assistant Manager. With additional education and training, you can become a Restaurant Manager, Food and Beverage Director, a Restaurant Owner, an Executive Chef, or a Pastry Chef. You can also pursue food/science research, sales and marketing, or become a Restaurant Manager, Dietitian, or Sports Nutritionist.