The Culinary Arts Program prepares students for occupations of study, related to the entire spectrum of careers in the food service industry.  

Those occupations include: Restaurant Industry, Food Sciences, Dietetics & Nutrition, and Hospitality & Tourism. 

Course Description 

Topical areas of study include

Food Safety, Workplace Safety, Sanitation, Basic Food Knowledge, Professionalism, Culinary Math, Cost Control, Mise En Place, Recipe Writing/Conversions, Cooking Techniques & Methods, The Kitchen Brigade System, Baking & Pastry, Quantity Food Preparation, Catering, Short Order Food Sales, Flow of Food – Purchasing to Service, Nutrition, Communication Skills, Front/Back of the House Training, and Customer Service. 

Upon successful completion of the program, students may pursue positions as line cooks, pastry cooks, or prep cooks. Post-secondary pathway leading to Chef status or Restaurant Managers.  

Advanced Culinary Arts and Hospitality Management is a two-year program. Students can enroll in one year but will receive the maximum benefit of the career pathway if they enroll in both years. Dual college credits may be available. ServSafe industry certification will be offered to those who qualify. 

Conditions

2 Semesters

6 Credits

Grades: 10, 11, 12

Instructor

Warren Bernstein

Participation Organization

Dual Credits

Culinary Arts & Hospitality Mgt. first year students can receive 5 college credits for the current school year.

HOSP 101: Sanitation & First Aid

HOSP 102: Basic Food Theory

Advanced Culinary Arts & Hospitality Mgt. second year students can receive 3 college credits for the current school year.

HOSP 105: Intro to Baking

Please note: Dual Credit Courses are subject to change EACH year as the Department of Education and the Commission for Higher Education set new standards.