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Culinary Arts & Hospitality

Let's see what's happening in the kitchen

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Credentials available:

  • ServSafe: Safe Food Handler
  • ServSafe: Manager
  • Prostart I
  • ProStart II
  • S/P2

Career opportunities:

  • Cook
  • Baker
  • Executive Chef
  • Personal Chef
  • Sommelier
  • Food & Beverage Manager
  • Nutritionist
  • Food Stylist
  • Butcher
  • Caterer

CULINARY ARTS AND HOSPITALITY I Recommendation: FN41-Foods I is STRONGLY recommended at sending school 

Interested in becoming a professional chef? Do want to take your basic food skills to the next level?  In this introductory course, you will learn food prep skill and prepare breakfast foods, soups, sandwiches, and salads. You will also learn how to serve customers in a restaurant setting.

CULINARY ARTS AND HOSPITALITY II - APPLICATIONS

Continue honing and demonstrating your chef skills in the school-based restaurant.  Concentration on preparing and selling breakfast items, salads, sandwiches, quick breads and cookies.

CULINARY ARTS AND HOSPITALITY III

Begin advanced food preparation techniques. You will learn menu planning and how to order the right amount of ingredients from a food service to put that menu in action.   This level concentrates on making yeast breads, pastries, and desserts to sell in its school-based restaurant.

CULINARY ARTS AND HOSPITALITY IV - APPLICATIONS

Continue to advance your culinary skills preparing and selling a variety of meat, poultry, and seafood entrées served with accompaniments and sauces and yeast breads, desserts, and pastries. Students learn human resource management of a restaurant and create a portfolio of their work from the Culinary Arts and Hospitality pathway.

K 2 revised 2-03-20
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