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Culinary Arts

culinary arts


Semester:                                                                                      Lab fee: $25.00 
This course is designed to introduce students to the world of professional cooking and to develop professional work habits including appropriate dress, communication skills, and teamwork skills necessary for employment in the hospitality industry. Students will explore and how food flows through a restaurant, quality production, and industry standards. Students explore hospitality careers and the different pathways to becoming a culinary professional. Food safety and sanitation will be covered along with basic cooking terminology and kitchen techniques, and how to plan, prepare and serve meals. Students may obtain their food handler’s card for $10 and it is valid for 3 years and will be required in Advance Culinary


Semester                                                                                            Pre: Intro. To Culinary Arts 
Lab fee: $25.00
Exploring cuisine from around the world, students will gain appreciation for unfamiliar foods and food customs. Students will study how culture, geography, climate, and history influence the cuisine. Course will also include travel and tourism to the different regions. Labs will focus on exploring ingredients, preparation techniques, and preparing authentic recipes. Students may repeat this class as the topics change yearly on different region of the world. · 2012-2013 - The cuisine of Asia: India, China, Japan, and Middle East · 2013-2114 - The regional cuisine of North and South America and Pacific Islands · 2014-2015-The cuisine of France, United Kingdom, Scotland, Ireland, Italy, Spain and surrounding areas 


Semester                                                            Pre: Introduction to Culinary Arts and Instructor Approval
Lab fee: $25.00
Advanced Culinary Arts continues the exploration of cooking and work in the hospitality industry. Students build on skills learned in Introduction to Culinary Arts. Topics include: event planning, dining room service, menu planning, and restaurant costing. Students practice these skills in lab and through catered events. Students also continue professional development by completing a portion of the PreEmployment Skills needed for their graduation portfolio. Students are required to have their food handler’s card. Students are encouraged to repeat Advanced Culinary Arts as culinary topics, projects and leadership opportunities vary each semester.
students in aprons
students cooking
students cooking
students cooking


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