Culinary Arts
Students prepare food in a large commercial kitchen and manage a cafe and dining room. Instruction includes a Serve Safe safety and sanitation course, equipment and utensil usage, food production, customer relations, menu development, and supervisory skills. Students learn how to prepare and present a wide variety of foods, from appetizers to desserts, including international foods. Students provide a dining room and banquet service throughout the year for faculty, staff, principals, counselors, and other students.
Semi-skilled areas of employment upon graduation include cook, prep-cook, dietetic aide, and baking assistant. Employment opportunities with a two-year degree include chef, pastry chef, dining room manager, catering manager, purchasing agent, personal chef, and food service supervisor. Opportunities with a four-year degree include executive chef, dietitian, restaurant manager, and executive pastry chef.
Earn up to 16 college credits. Third-year math and science credit is available.