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Culinary Arts
Culinary Arts
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In the first year of Culinary Arts, students complete two courses (each 1 Carnegie unit, earning a total of 2 credits).
- Orientation to Culinary Arts introduces students to the foodservice industry through safety and sanitation, culinary math, standardized recipes, and the history and scope of the field.
- Theory and Application of Culinary Arts I builds on this foundation with training in the use of standard kitchen equipment, food preparation techniques, and introductory bake shop practices.
Students also have the opportunity to join SkillsUSA, where they can further develop leadership and technical skills while competing in culinary-focused events.
- Orientation to Culinary Arts introduces students to the foodservice industry through safety and sanitation, culinary math, standardized recipes, and the history and scope of the field.
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In the second year, students complete two advanced courses (each 1 Carnegie unit, earning a total of 2 credits).
- Theory and Application of Culinary Arts II expands student knowledge with nutrition, food safety, and beginner-level food management practices, reinforcing industry standards and expectations.
- Advanced Studies in Culinary Arts allows students to practice advanced food preparation and baking techniques while also gaining experience in basic culinary business skills, preparing them for entry-level careers in the foodservice industry. Students in Year 2 also prepare for the ServSafe Food Manager Certification exam, an industry-recognized credential in food safety.
Students may continue participating in SkillsUSA, where they can showcase both culinary talent and professional leadership skills.
- Theory and Application of Culinary Arts II expands student knowledge with nutrition, food safety, and beginner-level food management practices, reinforcing industry standards and expectations.
