Culinary Arts

Culinary Arts students operate a contemporary sixty-seat full-service restaurant located within the school. They plan, prepare and serve a variety of traditional, ethnic, and contemporary menus as well as cater banquets, dinner meetings, and special events. Students develop artistic skills through ice carvings and special exhibits of pastillage, tallow, and aspic work. Local, state, and national competitions enrich the curriculum which includes: appetizers, soups and sauces, vegetables and salads, meat/poultry/seafood/shellfish, desserts, garnishing, catering, service, sanitation, and management. The program is nationally recognized and certified by the American Culinary Federation (ACF).

Student Certifications

Career Opportunities

Students can be employed while in high school through the Cooperative Education program. Qualified students may obtain paid employment after successful completion of classroom training. This program expands the school curriculum by providing students with additional skills through supervised work experience at local businesses. The employment is scheduled during the time the student would be in attendance at the Career and Technology Center.