Culinary Arts I (9-11)

• Prerequisite: None

Culinary Arts I prepares students for gainful employment and/or entry into post-secondary education in the food production and service industry. The course is designed to introduce students to food preparation concepts, terminology and practices in the modern commercial kitchen. The content provides students the opportunity to acquire marketable skills by examining both the culinary industry and its career opportunities and by developing food preparation, service and interpersonal skills. Fundamental techniques and skills are taught with an emphasis on safety, sanitation, and proper equipment operation and maintenance. Laboratory facilities and experiences, which simulate commercial food production and service operations, offer school-based learning opportunities. 

Culinary Arts II (10-12)

• Prerequisite: Level 1 in the Culinary Arts Pathway

Culinary Arts II prepares students for gainful employment and/or entry into post-secondary education in the food production and service industry. The content provides students the opportunity to acquire marketable skills necessary to manage an environment conducive to quality food production and service operations by demonstrating the principles of safety and sanitation, food preparation, and teamwork. Laboratory facilities and experiences, which simulate commercial food production and service operations, offer school-based learning and work-based learning opportunities. 

Culinary Arts III (11-12)

• Prerequisite: Level 1-2 in the Culinary Arts Pathway
• Industry Credential Opportunity: ServSafe Food Manager Credential 

Culinary Arts III serves as a capstone course. It, too, prepares students for gainful employment and/or entry into post-secondary education in the food production and service industry. The content provides students the opportunity to apply the marketable culinary arts skills they have acquired by assuming increasingly responsible positions, including participation in a cooperative education experience. 

Culinary Arts IV (12) 

• Prerequisite: Level 1-3 in the Culinary Arts Pathway
• Industry Credential Opportunity: ServSafe Food Manager Credential 

Culinary Arts IV is the capstone course in the Culinary Arts pathway and is intended to prepare students for careers such as personal chef, caterer, executive chef, and food and beverage manager. Course content covers the components of commercial kitchen safety and sanitation, food presentation, bakeshop preparation skills, sustainability practices, professionalism, and business opportunities.  Upon completion of this course, proficient students will have applied the full range of knowledge and skills acquired in this pathway toward the planning and catering of an event approved by the instructor.  

Work-Based Learning: Culinary Arts Career Practicum

• Prerequisite: At least 2 courses in the Culinary Arts pathway
• Enrollment: Students must complete an application which is located in the CTE building.
• Offered all blocks of the day

Work-Based Learning Culinary Arts Career Practicum is a capstone course intended to provide students with opportunities to apply the skills and knowledge learned in previous Culinary Arts classes and general education courses within a professional work environment. The course allows students to earn high school credit for select models of work-based learning, which allow students to interact with industry professionals in order to extend and deepen classroom work and support the development of postsecondary and career readiness knowledge and skills.