Culinary ArtsProgram at a Glance
Culinary Arts explores potential career paths in the food service industry, with emphasis on technical skills, customer relations, restaurant organization, and the Serve Safe sanitation practices and guided instruction. Students will complete career exploration and study projects in the hospitality industry, which includes lodging and travel/tourism. Students who successfully complete the program will receive a nationally recognized ProStart certificate.
What You Will Learn
The program includes menu design and planning, creative cooking, food design, basic and advanced culinary skills. First and second years will include basic cooking skills, safety and sanitation, catering, meal planning and customer service. Third and fourth years will focus on advanced restaurant and corporate management as well as high volume food preparation and production, computerized menu planning and restaurant design. Students will also learn the fundamentals of marketing strategy in this field.
Culinary colleges such as Johnson and Wales, Culinary Institute of America or Le Cordon Bleu in Paris are post-secondary educational options for accomplished students. Corporate careers in the food service industry, travel industry or institutional facilities are in high demand and our students will be employment-ready upon graduation.
Program at a Glance
Commercial Baking is designed to prepare students to enter the Baking and Pastry Arts industry with the knowledge and skills necessary to secure a job or continue their training at a culinary arts institution. Students learn to use all of the equipment they can expect to use in real industry. Students also learn about customer service and workplace ethics.
What You Will Learn
Units of study are project driven, and students will learn to display the professionalism necessary to gain and maintain employment. Students learn the basics of weights, measurement, sanitation, inventory control, purchasing, and baking. Instruction focuses on how to make various types of cookies, muffins, breads, donuts, brownies and turnovers in freshman and sophomore years and advances to cake decorating, pastries, plate painting, individual desserts and wedding cakes in junior and senior years.
Students graduate with the skills they need to secure a job in the field of baking or to continue their education at any of the culinary institutions across the country, where many are awarded advanced placement status. Career opportunities are endless. Students can go on to become bakers or pastry chefs in resorts, hotels, or restaurants, or they may even start their own businesses.