Culinary Arts/Chef Training

Culinary Arts is an instructional program that prepares individual students in food technology skills and customer relations while maintaining local sanitation codes in a safe working environment. Students will apply computer technology and work with state of the art equipment in the restaurant, kitchen and bakery areas.

Culinary Arts focuses on curriculum development and standardized learning with emphasis on performance objectives, a variety of learning activities and student assessment. Students engage in hands on learning, related theory, and industry related field trips driven by industry standards. The goal is to help students become responsible, competent, and productive members of society by incorporating academics, Mathematics, English, and Science. Other areas of focus include technology, employability skills, management and entrepreneurship, as well as career and professional development. Students will prepare for employment and higher educational opportunities, so that they can continue to learn, participate in, and contribute to a changing community and workplace.

Through the operation of a popular on-site restaurant, as well as the catering of a variety of community functions, students have the opportunity to learn all aspects of the trade such as:

Sandwich Making

Baking

Stock, Sauce and Soup Preparation

Salad Preparation

Meat Preparation

Seafood Fabrications

Food Cost Management

Supervisory Development

Sanitation

Nutrition

Beverage Service

Table Service

Customer Relations

Dining Room Operation

Hospitality and Tourism

Health and Safety

Inventory Control