Culinary Arts 1 is a semester long course introducing students to the field of culinary arts. Prior knowledge of basic cooking techniques and nutrition, although welcome are not required. Students will experience demonstrations, hands on food labs, guided instruction and cooperative learning activities. Throughout the course students will explore food choices, customs, nutrients the body needs, and more. Students will learn about their own food preferences as well develop decision making skills as a consumer. 

Culinary Arts 2 is a semester long course that exposes students to an advanced level of culinary arts. Prior knowledge of basic cooking techniques and nutrition is required for this course, and students must have successfully completed the introductory class Culinary Arts 1. There will be an emphasis on advanced safety, sanitation and how they relate to our health. Students will experience demonstrations, hands on food labs, guided instruction and cooperative learning activities. Throughout the course students will explore regional and global culinary cuisines, and the skills required for advanced food presentation. In the process students will learn about economical, historical, geographical and cultural factors that influence the foods grown and eaten in each region of the world. Students will also investigate careers in foodservice and hospitality management.