Culinary Arts
Overview
The Culinary Arts program is designed to provide students with the skills and knowledge necessary to achieve competency in major areas of food preparation. Students will gain experience in various aspects of the culinary arts field, including dining room operations, cooking, baking, and pastry making. They will work both individually and in teams, participating in a professional kitchen brigade to meet industry expectations. The food service industry is one of the largest employers in the nation, offering numerous job opportunities for preparation cooks, garde mangers, sous chefs, executive chefs, bakers, pastry chefs, and front-of-house positions such as wait staff, managers, and food and beverage directors. Students who demonstrate mastery of key culinary skills may have the opportunity to participate in extended cooperative employment during their senior year. Additionally, students can earn college credit through Tech Prep Agreements with regional and out-of-state colleges, as well as earn nationally recognized certifications such as ServSafe Sanitation and ProStart.
Program Highlights
- Curriculum:
- Competency in major areas of food preparation
- Dining room operations
- Cooking, baking, and pastry making
- Working individually, in groups, and in a professional kitchen brigade
Learning Experience
Students in the Culinary Arts program receive hands-on training in a variety of culinary disciplines, gaining practical experience in food preparation and dining room operations. The program emphasizes teamwork and professionalism, preparing students for successful careers in the food service industry. With opportunities for cooperative employment and certifications, students are well-equipped to enter the culinary field or pursue further specialized training.
Certification
- ServSafe Manager
- ProStart Certificate Levels 1 & 2
Employment opportunities available with senior year co-op and after graduation:
Baker, cook, professional wait staff, food prep worker, Journeyman RYRA
Employment opportunities requiring two or four years of specialized training after graduation:
Chef, sous chef, consultant, executive chef, food stylist, pastry chef, purveyor, proprietor, sanitation consultant, manager, food and beverage director, restaurant/hotel manager, consultant, nutrition host, dining room, cafeteria, server cooks, tourism, food safety
Earning Potential Range:
$31,700/yr to $120,000/yr for experienced chefs.
Locations:
Instructors: | |
DELCASTLE TECHNICAL HIGH SCHOOL |
Mr. Thomas Craft Mr. Paul Egnor |
Instructors: | |
HODGSON VOTECH HIGH SCHOOL |
Mr. Scott Cave Mr. Gerald Allen, Jr |
Instructors: | |
HOWARD HIGH SCHOOL OF TECHNOLOGY |
Mr. Gary James Mr. Michael Mullen |
Instructors: | |
ST. GEORGES TECHNICAL HIGH SCHOOL |
Mr. Ralph Freeman Mr. Kirk Clemens |