The Culinary Arts academy combines the basics of food production and preparation to turn students into chefs. Culinary teaches students to formulate a variety of food types, and provides an opportunity to experience life as a chef in high school.

The academy runs as a two year program taught in four sections. In the first and second sections, students will focus on the basics of culinary, including sanitation, nutrition, knife skills, baking, meats, and sauces. After students master the basics during their junior year, they begin ‘hands-on’ cooking projects to demonstrate proficiency.

The senior year of the academy focuses on day-to-day operations of the student-run dining room and bakery. Students are taught restaurant operations, menu development, customer service and the specific duties of each position in a typical restaurant. The dining room is open every Thursday during the school year for members of the community to enjoy a student cooked meal. The experience of a weekly food services allows students to prepare and serve a variety of foods. During this time, students are encouraged to begin working in food service on a part time basis and participate in banquets and concession operations in order to obtain practical industry experience.

The program of Culinary Arts runs as a business. The proceeds from any profit made throughout the year go toward the purchase of food and equipment as well as participation in competitions. The academy is designed only for those students with a definite interest in a career in the hospitality industry. Culinary Arts is nationally accredited by The American Culinary Federation in both Culinary Arts and Baking and Pastry. Students are required to wear chef uniforms everyday, consisting of a black chef coat, hat, and shoes with khaki pants.

More information about our academy, including syllabus, uniform policy, and an orientation video can be found by clicking the "teacher connection" link below.