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The Culinary Arts program at Esperanza High School gives students hands-on experience in cooking techniques, kitchen safety, and food preparation. Through courses such as Intro to Culinary Arts, Culinary Arts, and Culinary Hospitality Management, students develop practical skills while learning about the culinary and hospitality industry.
The course descriptions below outline the focus of each class and include information about course expectations, placement, graduation requirements, and UC/CSU college eligibility.
*Students enrolling in higher-level courses should make sure they have completed any required prerequisites or courses.
Any required prerequisites or courses will be listed in the course description.
Intro to Culinary Arts
Intro to Culinary Arts
College Prep
UC Approved List G
10 credits
If you love to cook or want to learn, this introductory class will give you more than the basics. You will learn garde manger (the art of fruit and vegetable carving), basic cooking and some international cooking. You’ll also learn safety and sanitation, nutrition basics, and food service operations. The class will prepare you for entry-level jobs and advanced training. Introduction to Culinary Arts trains students to perform routine tasks under the direction of cooks, chefs, or food service managers. Students learn safety and sanitation, and introduction to food service operations, nutrition, food preparation and presentation. Food preparation workers prepare cold foods, slice meat, peel and cut vegetables, and perform many other food service tasks.
Culinary Arts
Culinary Arts
College Prep
UC Approved List G
Prerequisite: Intro to Culinary Arts
10 credits
Culinary Arts trains students to perform routine tasks under the direction of cooks, chefs, or food service managers. Students learn safety and sanitation, and introduction to food service operations, nutrition, food preparation, and presentation. Food preparation workers prepare cold foods, slice meat, peel and cut vegetables, and perform many other food service tasks.
Culinary Hospitality Management
Culinary Hospitality Management
College Prep
UC Approved List G
Prerequisite: Culinary Arts
10 credits
In Culinary Arts and Hospitality Management, students expand their study of Culinary Arts and explore Hospitality Management. They learn and apply their knowledge through standards and project-based curriculum in the lab class setting and in a working food service kitchen. Students develop culinary skills through nutritional analysis and recipe costing and development. They learn the correct use of food service equipment and food and kitchen safety with an emphasis on local, organic, and seasonal products and prepare, season, and cook a wide range of foods, including soups, salads, entrees, and desserts. In addition, students learn about small business management, including production, finance, marketing, and customer service. Students have the opportunity to test for the ServSafe Food Protection Manager certification.
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