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 complete lessons in Rouxbe, a specialized online Culinary curriculum. 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 have opportunities to obtain further industry certifications related to the culinary field.
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
- Transportation: Students may have the opportunity to participate in work-based learning experiences, which would require the student to provide transportation to and from the work site.
Program-Specific Success Indicators
- Academic
- Reading: Ability to read for information at the 8th grade level.
- Writing: Ability to write at grade level.
- Math: Able to perform basic math functions: Fractions, decimals, percentages, volume. Interpret calculations of food cost, labor, and pricing to ensure profitability.
- Memorization/Note Taking: Demonstrate an eagerness to work, be adaptable, and be punctual. Ability to work independently and in teams. Ability to simultaneously follow a number of different rules in both the kitchen and the classroom.
- Physical Requirements
- Physical: Ability to withstand the physical demands of standing for long periods and working in extreme heat.
- Hygiene/Clothing: High standards for personal hygiene. Must wear appropriate clothing for working in the kitchen and restaurant. Closed-toe shoes, pants with no holes, and a hat/hair net to cover hair (provided).
- Other
- Technology Skills: Utilize Chromebook for classwork, projects, and tests/quizzes; Utilize Square card reader
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.
