For students who love cooking or dream of becoming a chef, this program will turn a passion for Culinary Arts into a career. Using industry-standard equipment, students learn the essential skills of professional cooking from an industry expert. Skills include food preparation, knife skills, dining room service, menu development, restaurant accounting, and teamwork in the kitchen. Focusing on the skills of the bake kitchen, students learn breads and rolls, cakes, cookies, pastries and pies, and decorative techniques.
Introduction to Culinary Arts
This course introduces students to fundamental food preparation terms, concepts, and methods in Culinary Arts in which laboratory practice will parallel classwork. Fundamental techniques, skills, and terminology are covered and mastered, with an emphasis on basic kitchen and dining room safety, sanitation, equipment maintenance, and operational procedures.
Culinary Arts I
Prerequisite - Introduction to Culinary Arts
This course is designed to create a foundation in Culinary Arts. This fundamental course involves in-depth knowledge and hands-on skills with mastery of Culinary Arts.
Culinary Arts II
Prerequisite - Culinary Arts I
Culinary Arts II is an advanced and rigorous in-depth course designed for students who have continued the Culinary Arts Pathway and wish to continue their education at the postsecondary level or enter the food service industry.
Food Science * (Offered at Maxwell High School & Grayson Tech)
* Course counts as a 4th science credit for graduation and toward entrance requirements for a Board of Regents college.
See your school counselor for more information.
- General Manager
- Food & Beverage Manager
- Kitchen Manager
- Catering & Banquets Manager
- Service Manager
- Restaurant Owner
- Executive Chef
- Pastry & Specialty Chef
- Restaurant Server
- Banquet Server
- Kitchen Steward