• Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements!

    Culinary Arts is a completer program that offers students an introduction into the foodservice industry. Through theory, practical and hands on learning, the program is designed to provide students with the basic skills and knowledge to prepare them for successful careers in the world of food. Students will progress through a program that includes hands-on education in food production, while developing professionalism and proficiency in cooking, baking, cost control, nutrition, sanitation and food marketing. Students in this program gain practical experience through clinical, school-based enterprises and/or work-based learning in the culinary industry.

    Upon completion of the program, students will have the knowledge, professionalism, and skills to succeed in the food service industry. Whether it is to further their education, work their way through college, or go right out into the work force, students will always have the knowledge and skills of a successful profession that is growing each and every year.

    Culinary Arts has completed all necessary requirements and is certified by the American Culinary Federation Education Foundation (ACFEF) Secondary Accreditation Committee.


    • be given the opportunity to obtain Junior Culinarian Certification through the American Culinary Federation.
    • have the opportunity to obtain ServeSafe® Safe Food Handlers and/or Managers Safety certification through the National Restaurant Association(NRA).
    • be encouraged to participate in state and national competitions through SkillsUSA®.
    • earn credits toward a college degree.

  • Project based hands-on LEARNING SKILLS:

    • Safety and sanitation
    • Kitchen equipment identification and use
    • Knife skills and cutlery
    • Using standardized recipes
    • Cooking methods
    • Introduction to baking
    • Working in a restaurant
    • Culinary applications: breakfast foods; garde manger; sandwiches, appetizers and hors d'oeuvre; fruits and vegetables; grains, legumes and pasta; stocks, sauces and soups; fish and shellfish; meat and poultry.