Culinary Arts

The Culinary Arts program is designed to introduce students to the skills necessary for success in a career in the art of preparing fine cuisine. Cooking instruction includes American regional, European and Asian cuisines. Students will be instructed on classical culinary skills including knife skills, station organization, cooking methods and techniques, soups, stocks and sauces, vegetable, starch, meat and fish cookery. Baking instruction includes basic, advanced and classical pastries. Students will become familiar with the use and care of professional culinary equipment as well as understanding and adherence to modern kitchen sanitation and safety standards. Students will complete a resume and learn about employment opportunities in the industry. Second semester students will continue to hone their skills and develop leadership skills. In a team or as individuals, students will work on projects addressing world cuisine, restaurant and menu development and culinary careers. 

Grade level 11-12. May be taken 2 times with a grade of “B” or better to advance. AM and PM sessions offered

Why take this course?

• Use the same equipment found in professional kitchens

• Train with industry experienced chef

• Develop valuable skills needed for immediate employment

• Train for careers in both front and back of the house