The Culinary Arts program trains students in all areas of food service. Basic cooking techniques, baking, salad preparation, cafeteria operation, and advanced culinary preparation will be taught by chef instructors and guest chefs. Students will operate a full service restaurant in their senior year and cater functions before, during, and after school.
Culinary Arts allows students to work with the latest equipment as they are trained for a career in the demanding and competitive world of food service.
Identify and Use Culinary Equipment
Handle and Store Food Correctly
Observe Health and Safety Practices
Identify and Use Spices, Seasonings and Fresh Herbs
Plan Food Purchases
Learn Cost Control Measures
Master All Phases Of Dining Room Management and Operation
Attain Knowledge and Preparation of Salads, Salad Dressings, Sandwiches, Soups, Meats, Poultry, Seafood, Breads, Cereals and Desserts.