Culinary Arts


CULINARY ARTS is designed for students who plan on exploring a career as a Chef, Cook, Baker, Pastry Chef, Dining Room Manager, etc. Study will include the fundamentals and concepts that apply to culinary arts with an emphasis on the understanding of the technology and creative skills needed for success in this evolving career. The course consists of lectures, demonstrations and practical experiences in all aspects of a student-operated commercial kitchen and dining room.

CULINARY ARTS PROFICIENCIES

Culinary Arts 

  • Kitchen & Dining Room Safety
  • Hospitality Industry Careers
  • Food Service Equipment & Utensils
  • Food Preparation
  • Food Science & Nutrition
  • Food Service Math
  • Customer Service

Technical Math

  • Modeling
  • Number & Quantity
  • Algebra
  • Proportional Reasoning

Technical Science

  • Physical Science: Matter, Forces, & Interactions

English and Literacy 

  • Reading
  • Writing
  • Speaking & Listening
  • Language & Usage

Global Citizenship

  • Inquiry 
  • Civics
  • Economics
  • Consumer Math

Technical Art

  • Create
  •  Present

 Technical Health

  • Core Concepts
  • Decision Making & Goal Setting
  • Self-Management

Employability Skills

  • Attendance
  • Safety & Appearance
  • Performance
  • Workmanship
  • Interpersonal Relationships
  • Critical Thinking & Problem Solving
  •  Lifelong Learner

POTENTIAL INDUSTRY RECOGNIZED CREDENTIALS

  • Serv Safe 
  • SP2 - Kitchen Safety
  • SP2 - Food Safety
  • SP2- Workplace Safety
  • SP2 -  Land That Job: Building a Resume
  • SP2 -  Land That Job: Interview Skills for Culinary Students
  • SP2 - Ethics and You in the Culinary Industry
  • SP2 - Time for a Team Huddle: Running Successful Team Meetings

POTENTIAL COLLEGE CREDITS

  • The Culinary Institute of America
  • New England Culinary Institute

POTENTIAL CAREER & TECHNICAL STUDENT ORGANIZATIONS

  • FFA
  • Future Business Leaders of America
  • National Technical Honors Society 
  • SkillsUSA