CTE - Culinary Arts


Our Culinary Arts program is for students who consider themselves enthusiastic foodies and enjoy pairing new and unique flavors and food combinations. In this program, students learn to multitask, listen carefully, and communicate clearly as they develop the proficiency, knowledge, and skills necessary for success in the food, beverage, and hospitality industry. Students gain authentic food preparation and hospitality skills using ProStart Curriculum. Students gain experience in the planning and production of catering opportunities such as trade shows and community functions.

Plan of Study

Year 1

Culinary I: Restaurant & Culinary Foundations

Year 2

Culinary II: Restaurant Management Essentials

Year 3

Culinary III: Advanced Principles in Food Preparation

Year 4

Culinary IV: Restaurant Professional & Internship

Suggested Coursework:

CPR & First Aid
World Language(s)
Hospitality & Event Planning I


Level 1 ProStart National Certification
Level 2 ProStart National Certification
Servsafe Manager Certification


Skills and Knowledge:

Problem Solving; Professionalism; Collaboration; Critical Thinking; Communication; Creativity; Flexibility; Initiative; Orientation to the trades; Quality control; Customer Service; Food Safety Management Proper food storage and handling techniques; Cost Control; Culinary Techniques; Purchasing and inventory; Marketing and the menu; Knowledge of raw materials; Techniques for maximizing the effective manufacture and distribution of goods; Accountability; Dependability and presentation

Work-Based Learning Opportunities

Students must complete 80 hours in any of the following activities: Internship, Apprenticeship, Service-learning project, Industry Project, or School-based Enterprise.


Occupations within this Field:

  • Line Cook
  • Prep Cook
  • Chefs
  • Head Cooks
  • Bakers
  • Food Service Managers
  • Barista
CTE Culinary Web Circle