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Culinary Arts

Culinary Arts and Hospitality prepare students for occupations and higher education programs of study related to the entire spectrum of careers in the hospitality industry. This course builds a foundation that prepares students to enter the Advanced Culinary Arts or Advanced Hospitality courses.

Major topics include:

  • introduction to the hospitality industry

  • food safety and personal hygiene

  • sanitation and safety

  • regulations, procedures, and emergencies

  • basic culinary skills; culinary math

  • and food preparation techniques and applications

  • principles of purchasing, storage, preparation, and service of food and food products

  • apply basic principles of sanitation and safety in order to maintain safe and healthy food service and hospitality environments

  • use and maintain related tools and equipment

  • apply management principles in food service or hospitality operations. 

Intensive laboratory experiences with commercial applications are a required component of this course of study. Student laboratory experiences may be either school-based or "on-the-job" or a combination of the two. Work-based experiences in the food industry are strongly encouraged. A standards-based plan guides the students’ laboratory experiences. Students are monitored in their laboratory experiences by the Culinary Arts and Hospitality teacher. Articulation with post-secondary programs is encouraged.