Culinary Arts
1 or 2 Year Program
Culinary Arts is designed to acclimate students to the fast-paced restaurant industry by following the National Restaurant Association Pro-Start curriculum. Students in Culinary Arts will perform a variety of tasks to maintain operations and promote guest services. In addition, students learn about: food and beverage production, nutritional values, proper cooking methods, and sanitation. Running the Class Act Restaurant offers students the opportunity to research costs, utilize a modern Point of Sale (POS) system, understand the importance of health, safety, organizational performance and regulatory compliance. Students in Culinary Arts have the opportunity to obtain the National Serv-Safe Certification, which may help them gain employment. Second year students will be mentors in the program, expand upon their first year knowledge and compete in Culinary skills events with peers in our region.
Success Indicators
Success Indicators
Success Indicators are recommendations of benchmarks that students should have to be successful when enrolled in this Career & Technical Education course.
Center Wide Success Indicators
- Regular Attendance
- Shows Initiative
- Willingness to Learn
- Credit Healthy
Careers
Careers
- Chef/Line Cook
- Pastry Chef
- Caterer
- Waitress/Waiter
- Restaurant Manager
Articulated College Credits
Articulated College Credits
Students must complete a full year (2 semesters) in the program earning a B (3.0) or higher grade each semester to be eligible.
Embedded High School Credits
Embedded High School Credits
Career center programs offer the student the opportunity to receive high school academic credit upon program completion. Students MUST be a program completer to earn these credits. A program completer is defined as a student who has completed all 12 segments of the curriculum AND earned a 2.0 (C) or higher GPA per semester in the program. Credits are granted by the student's local high school and determined by their counselor.
