Culinary Arts

This program provides students with theory and practical training in all aspects of entry-level food preparation and service. An in-depth study of culinary operations management, food production, garnishing, recordkeeping, purchasing, and international cuisine will prepare the student for immediate employment or continued education in the culinary field. Students apply their skills on a weekly basis by preparing and serving meals for large group events here at the Forrest Center  and occasionally at off-campus locations. Students will have the opportunity to take the ServSafe Food Handler or ServSafe Manager certification exams.

Prerequisites

This program prefers students to have completed Algebra I or an equivalent Mathematics course, and Biology or concurrent enrollment. 

Planning Information

This class is a two-year program.

The number of periods required in a student's schedule to complete this program is as follows:

Year 1 = 2 periods

Year 2 = 3 periods

Contact Information

For more information about Culinary Arts, please contact our counseling department or the instructor, Ms. Amanda Poe .