Culinary Arts
An instructional program that prepares students for employment related to institutional, commercial or self-owned food establishments or other food industry occupations. Instruction and specialized learning experiences include theory, laboratory and work experience related to planning, selecting, preparing and serving of quality food and food products; nutritive values; use and care of commercial equipment; safety; and sanitation precautions. Instruction skills are provided to individuals desiring to become employed in all areas of the food service industry at entry level.
Industry Certifications: ServSafe Food Handler and Manager
NOCTI: Culinary Arts II – Cook
Career and Technical Student Organization: DECA