Culinary Arts

Description	Culinary Arts is a great fit for students who want to learn how to cook, develop management skills, or own their own restaurant. During the three years students are enrolled in the Culinary Arts program, they gain practical culinary skills that increase in complexity as they progress. The program begins with an orientation-level course introducing students to topics such as food safety, sanitation, knife skills, basic nutrition, appetizers, sandwiches, baking, and menu planning. After mastering these skills, the program focuses on advanced-level food preparation, which includes cooking vegetables, meats, poultry, seafood, pasta, and grains, creating sauces and dressings, baking, and making soup. Students also learn entrepreneurial concepts, explore college and career options, and participate in work-based learning experiences, such as job shadows and internships.
Course Sequence	10th Grade: Culinary Arts I 11th Grade: Culinary Arts II 12th Grade: Culinary Arts III Dual Credit offerings through Washburn College
CTE Cluster	Culinary and Hospitality
Industry Recognized Certifications	OSHA - General Food Service Sanitation Certificate
Internship Opportunities	Internships though the INRA and CCAP
Post-Secondary Options	Enter the workforce directly in positions such as line cook, prep cook, dishwasher/kitchen porter (KP), host/hostess, barista, bakery assistant, server, or catering assistant Pursue employment-based training programs within restaurants, hotels, bakeries, catering companies, and hospitality operations Enroll in community college culinary programs, such as the Washburne Culinary & Hospitality Institute at Kennedy-King College Continue to two-year or four-year culinary degree programs, including the Culinary Institute of America (CIA), Johnson & Wales University, and Kendall College at National Louis University Participate in internships, externships, co-op programs, and other hands-on training opportunities in the hospitality field