CTE Home Programs Culinary Arts

Culinary Arts

The Culinary Arts program of study exposes students to the fundamentals of cooking, sanitation and safety in the food service industry. Students will learn knife skills, how to prepare soups, stocks and sauces, and complete menus. The program prepares students for ServSafe and ProStart certification, the function and maintenance of food service equipment, and for competition in local and national-industry-sponsored culinary arts competitions.

Course Sequence:

Level I- Culinary I (1.0)

  • Students will learn kitchen basics, business math, and how to work effectively with others, including developing successful customer relations. Training is provided in all aspects of food handling safety to prepare students for ServSafe certification. 

Level II- Culinary II (1.0)

  • Students are trained on nutritional guidelines and menus, as well as processes for preparing breakfast foods, sandwiches, fruits and vegetables, salads and garnishes, potatoes and grains, desserts and baked goods, meat, poultry, seafood, stocks, soups, and sauces.
  • The function and maintenance of food service equipment is reviewed. 

Level III- Culinary III (1.0)

  • Students further develop skills for communicating with customers and learn about the relationships between menu composition, marketing, and catering. 
  • Students also review and practice culinary techniques required to prepare students for competition in local and national industry sponsored culinary arts competitions. 

Schools offering Culinary Arts

Ballou High School

Roosevelt High School

Roosevelt STAY High School

Associated Industry Jobs/Careers:

  • Chefs
  • Dietetic Technicians
  • Dietitians and Nutritionists
  • Food Service Managers
  • Health Educators

Associated College Majors:

  • Family and Consumer Sciences
  • Family and Consumer Sciences Education
  • Food Science
  • Foods, Nutrition, and Wellness Studies
  • Hospitality Administration and Management
  • Nutrition Sciences

Associated Industry-Recognized Certifications:

  • National Restaurant Association ServSafe Manager
  • NRA (National Restaurant Association) ManageFirst Professional® (MFP) Credential
  • Prostart Level I and II