This two-year course provides opportunities to build technical skills in food preparation and service. Students examine the rules of kitchen safety and sanitation, of purchasing and receiving, and fundamental nutrition. The curriculum incorporates math and science in culinary applications. Culinary Arts will prepare students for work in food establishments such as restaurants, hotels, bakeries and catering facilities. It  is also excellent preparation for students planning to continue their studies at 2 or 4 year culinary schools. The course emphasizes food preparation and food presentation and includes culinary terminology, knife skills, and use of kitchen equipment, sanitation, and menus. Students learn to prepare stocks, soups, sauces and main course dishes, as well as develop skills to serve food in an appetizing way. Students will have hands-on opportunities to prepare and serve food for dinners, banquets, receptions, and other special events. Students who successfully complete this course are well suited for transition to the workplace or to pursue post-secondary (college/university) culinary arts schooling. Entrepreneurship Infusion units will be used to help students achieve additional, focused competencies and enhance the validated tasks and competencies related to identifying and starting a new business venture.

Offered at Both Campuses

Occupation Opportunities
Executive Chef
Food Service Manager
Meeting & Convention Planner

Certification Opportunities
ServSafe Food Handler Certification

ServSafe Manager Certification
Workplace Readiness Skills

Credits for this Program Include:
Year 1: Culinary Arts I (2 Credits)
Entrepreneurship OR
Economics/Personal Finance (1 Credit)
Year 2: Culinary Arts II (2 Credits)
Culinary Specialization (1 Credit)

Preferred Aptitudes
Proficient with fractions
Able to stand for long periods of time

Also in Culinary & Baking Arts:

Baking & Pastry Arts

Culinary Arts