Classes Descriptions 

The Introduction to Culinary Arts Management course is a comprehensive, one-semester program designed to introduce students to the essential skills needed in the culinary field. The course begins with a strong emphasis on safety and sanitation, offering students the opportunity to earn the ServSafe Food Handler certification, which is recognized by the South Carolina Department of Agriculture and health inspectors—an essential credential for working in foodservice.

The curriculum starts with foundational kitchen safety practices, including knife handling techniques, and provides an overview of career opportunities within the foodservice industry. Students build skills in recipe reading and comprehension, and they apply culinary math to ensure accuracy and efficiency in the kitchen.

As the semester progresses, students move into hands-on experiences, learning various cooking methods, how to work with different food mediums, and practicing safe handling of meats. Baking also plays a significant role in their development, allowing students to gain both technical and creative culinary skills.

Two key group-based projects mark the culmination of their learning each semester:

1. Gingerbread House Project (Fall): For students enrolled in the fall semester, they partner or work in groups to design and build gingerbread houses. This creative, hands-on activity fosters teamwork, problem-solving, and independent thinking as students construct and decorate their houses, applying both artistic and culinary techniques.

2. Cupcake Challenge (Spring): In the spring semester, students participate in the Cupcake Challenge. Working with partners or in groups, they create unique cupcake flavors, develop creative decorations, and come up with fun, marketable names for their cupcakes. This challenge emphasizes creativity, collaboration, and presentation, encouraging students to blend flavor development with aesthetic appeal.

In addition to these major projects, students participate in the school’s annual bake sale, where they prepare and sell baked goods to gain practical experience in food production and entrepreneurship.

By the end of the semester, students will have gained essential culinary skills, food safety knowledge, and hands-on experience working with others in a kitchen environment. These skills prepare them for advanced culinary courses or entry-level roles in the foodservice industry, while also fostering creativity and independence through engaging, collaborative projects.

Culinary 1 Management is a double-block course offered every fall that introduces students to fundamental culinary techniques and foodservice management. The course is designed with a strong focus on hands-on learning, giving students a practical foundation for advanced culinary studies or entry-level positions in the foodservice industry.

The course begins with chicken fabrication, where students learn to break down whole chickens, utilizing each part to create homemade stocks, sauces, and soups. This gives students a solid grasp of essential cooking techniques and an understanding of how to make the most of their ingredients.

Students also explore a variety of topics including sandwiches, pizzas, salads, breakfast items, and basic nutrition. These lessons provide a well-rounded culinary education, ensuring that students gain valuable skills across different types of food preparation and meal planning, with an emphasis on health-conscious cooking.

A key aspect of this course is the preparation for the ServSafe Manager Certification. Though the exam itself is taken in Culinary 2, students in Culinary 1 gain foundational knowledge of food safety and sanitation, which is critical for success in both the certification process and future foodservice management roles.

Additionally, students prepare for the ProStart Level 1 Exam, a nationally recognized exam that can lead to scholarship opportunities for students pursuing culinary education.

In October, students participate in a week-long work-based learning event, where they gain real-world experience by working in professional foodservice environments. This hands-on learning provides valuable insight into the daily operations of the industry.

As part of their classroom learning, students also take part in the school’s annual holiday bake sale, where they prepare baked goods for sale, gaining entrepreneurial experience. They also participate in the gingerbread house competition, a solo project in which each student designs and constructs a detailed gingerbread house based on a chosen theme. This project encourages creativity, technical precision, and independent work.

By the end of this course, students will have developed a wide array of culinary skills, prepared for the ProStart Level 1 Exam, and gained the foundation needed for the ServSafe Manager Certification in Culinary 2. Through both creative and practical projects, as well as real-world experience, students leave the course with a deep understanding of culinary arts and foodservice management.

Culinary 2 Management is the capstone course in the culinary program, designed to apply and expand on the skills and knowledge gained in previous classes. Offered in the spring semester, this semester-long course provides students with advanced culinary techniques and management experience, preparing them for both industry roles and further culinary education.

In this course, students explore a wide range of culinary topics, including yeast breads, desserts, seafood, meats, and more. Building on their previous projects from Culinary 1, students undertake a new semester-long project that challenges them to innovate and apply advanced skills in real-world culinary scenarios.

A major focus of Culinary 2 is the opportunity for students to earn the ServSafe Manager Certification—a $150 value—and to take the ProStart 2 Exam. Together with the ProStart 1 Exam and 400 work hours, students can qualify for scholarship opportunities through the ProStart COA Certification.

Throughout the semester, students will showcase their talents in several high-profile events:

• Senior Showcase: Students present their skills and accomplishments to parents, highlighting the work they've done over the past three years.

• Airport Gala: Students will prepare dishes for over 300 guests at this prestigious event, demonstrating their expertise in large-scale food production.

• Taste of Lake Murray: This cooking competition, involving local restaurants and the school, gives students the chance to compete in a professional culinary setting, applying their creativity and technical skills in a real-world environment.

By the end of Culinary 2, students will have advanced their culinary expertise, earned industry-recognized certifications, and gained valuable experience through participation in public events. This capstone course is designed to ensure that graduates leave the program fully equipped for success in the culinary industry.