Level I: Introduction to Culinary Arts
Introduction to Culinary Arts will emphasize the principles of planning, organizing, staffing, directing, and controlling the management of a variety of food service operations. The course will provide insight into the operation of a well-run restaurant. Introduction to Culinary Arts will provide insight into food production skills, various levels of industry management, and hospitality skills
Level II: Culinary Arts I
Culinary Arts I begins with the fundamentals and principles of the art of cooking and the science of baking and includes management and production skills and techniques. Students can pursue a national sanitation certification or other appropriate industry certifications.
Level III: Culinary Arts II
Culinary Arts II will extend content and enhance skills introduced in Culinary Arts I by in-depth instruction of industry driven standards in order to prepare students for success in higher education, certifications, and/or immediate employment.
Level IV: Practicum in Culinary Arts
Practicum in Culinary Arts is a unique practicum that provides occupationally specific opportunities for students to participate in a learning experience that combines classroom instruction with actual business and industry career experiences. The Practicum integrates academic and career and technical education; provides more interdisciplinary instruction; and supports strong partnerships among schools, businesses, and community institutions with the goal of preparing students with a variety of skills in a fast-changing workplace.