Culinary Arts

College-level course work begins 2012-2013

*Space is limited in these career classes.  Students enrolling as a 9^th grader and signing up for this career area are guaranteed a seat when college course work begins in the 11^th grade.

• Provides the specific training required to prepare students to assume positions as trained culinary professionals in a variety of food service settings including full service restaurants, hotels, resorts, clubs, catering operations, contract food service, and health care facilities.
• Emphasis is placed on sanitation, food and beverage service and control, baking, garde (garnish and prep) manager, American/International cuisines, food production, and hospitality supervision.
• Students who continue their education in this field of study could qualify for entry-level positions such as a line cook, station chef, and assistant pastry chef.    With experience, graduates could advance to positions such as sous-chef, executive chef, or food service manager.