Culinary Arts

The Culinary Pathway covers basic cooking techniques, knife skills, food safety and sanitation. These fundamental skills are essential for anyone entering the culinary industry. Culinary pathways often emphasize teamwork and effective communication, as these skills are crucial in a fast-paced kitchen environment. Students will gain insight into various culinary careers.

Learning Outcomes

• To develop-entry level skills that will enable students to secure gainful employment in the food service industry.
• To develop the qualities needed to become successful at the art of being a chef such as stamina, dexterity, food preparation and presentation, food safety and proper use of chef’s tools.
• To enable students to acquire any new skills in food design and preparation that are needed to succeed in the field.
• To develop the ability to multi-task in stressful situations in order to redirect and make decisions on a moment’s notice.
• To become familiar with purchasing, inventory and cost controls, front of the house operations, and the basic principles involved within these tasks.
• To develop a personal sense of professionalism that will enable the student to have the confidence to understand and maintain the highest standards needed for working in the food service industry.

Possibilities After Graduation

Classes in the pathway include: Introduction to Culinary Arts, Culinary Arts 2, Food Service- Catering, Advanced Food Service - Catering, Restaurant Management & Operations, Restaurant Management & Operations 2, Leadership Projects Restaurant Services.

Career possibilities include: Chef (Executive, Pastry, Sous, etc.), Restaurant Manager, Entrepreneur, Dietitian, Nutritionist, Food scientist, Food Stylist.

Annual Salary Range: $30,000 - $75,000