The Culinary Arts program offers a sequence of courses that provides coherent and rigorous content aligned with challenging academic standards and relevant technical knowledge and skills needed to prepare for further education and careers in the Hospitality & Tourism career cluster; provides technical skill proficiency, and includes competency-based applied learning that contributes to the academic knowledge, higher-order reasoning, and problem-solving skills, work attitudes, general employability skills, technical skills, and occupation-specific skills, and knowledge of all aspects of the Hospitality & Tourism career cluster. Students enrolled in the Culinary Arts program will receive their State Food Handlers Certification during their Freshman year and prepare to receive their ServSafe certification during Senior year.


The content includes but is not limited to all aspects of preparation, presentation, and serving of food; leadership, communication skills, employability skills, and safe/efficient work practices are also covered. This coursework prepares students for employment in the foodservice/hospitality industry.


  • Career Exploration
  • Basic rules of food safety and sanitation
  • Food-borne Illnesses (safe food temps, basic cooking and handling methods)
  • HACCP Program
  • Food Handler’s Certificate
  • Knife Skills
  • Meat, Poultry and Vegetable preparation
  • Basic sauces, sandwiches, bakery and pastries
  • International Cuisine
  • Food plating and presentation