Culinary Arts
Our CTE Programs:
Visit our CTE website (here) to learn more about the following CTE programs.
Preparing students for high-wage earnings by equipping them with advanced communication skills, creative thinking and problem solving skills.
Culinary Arts I
Prerequisites: None
Culinary Arts I equips students with the foundational knowledge and skills to pursue careers in the culinary field as a personal chef, caterer, executive chef, food and beverage manager, and many other culinary related fields. Upon completion of this course, proficient students will have knowledge in the components of commercial kitchen safety and sanitation history of the foodservice industry, careers, nutrition, recipe basics, proper kitchen tools, and equipment. This course offers school based and off-campus learning activities and labs.
Students who enroll in this course are eligible to join the Culinary Arts SkillsUSA club. As a participant, members will be provided with opportunities for community service projects, leadership, and multi-level competitions.
Culinary Arts II
Prerequisites: Culinary Arts I
Upon completion of this course, proficient students will have an understating of commercial kitchen safety and sanitation, menu planning, food presentation, purchasing and inventory, preparation skills, cooking principles, and food preparation. Students will gain experience in commercial food production and service operations, while preparing for further training at the postsecondary level. This course offers school-based and off-campus learning activities and labs.
Students who enroll in this course are eligible to join the Culinary Arts SkillsUSA club. As a participant, members will be provided with opportunities for community service projects, leadership, and multi-level competitions.
Culinary Arts III
Prerequisites: Culinary Arts I & II
Culinary Arts III is an advanced course intended to further equip students with the skills and knowledge needed to pursue a variety of careers in the culinary field. Upon completion of the course, students will be proficient in components of commercial kitchen safety and sanitation, dining room service, food preparation and presentation, bakeshop preparation skills and equipment, and advanced cooking principles. Students will gain experience in commercial food production and service operations, while preparing for further training at the postsecondary level. This course offers school-based and offcampus learning activities and labs. Upon completion of this course, proficient students will have applied the full range of knowledge and skills acquired in this program of study toward the planning and catering of an event approved by the instructor.
Students who enroll in this course are eligible to join the Culinary Arts SkillsUSA club. As a participant, members will be provided with opportunities for community service projects, leadership, and multi-level competitions.