Culinary Arts

INTRODUCTION TO CULINARY AND HOSPITALITY  

Grade Level: 10  
Prerequisite: None  
Course Length: One Year  

This foundational course introduces students to essential skills in both Culinary Arts and Hospitality Management. Students will gain hands-on experience in basic food preparation, knife skills, kitchen safety, and sanitation practices while earning their ServSafe Food Handler Certification. In addition, students explore a variety of career opportunities in the hospitality and culinary industries, such as restaurant management, hotel operations, catering, and tourism services. The course is designed as a feeder into two specialized tracks—Culinary or Hospitality—and helps guide students toward the best path for their skills and interests.  

CULINARY ARTS 2 (MVHS)                                        
1.5 Credits
In this course, students will be taught theories and practices in dining room and kitchen techniques. Students will develop foodservice skills through both on-the-job and class laboratory experiences. These activities will be engaging and will increase student marketability in the workplace. Students will take the Pro Start Level 1 Exam for certification. 

Prerequisite: Culinary Arts 1

CULINARY ARTS 3 (MVHS)                                         
1.5 Credits
In this course, students will be taught skills needed to excel in a career in the culinary professions, including pastry/baking techniques, food preparation, restaurant management, and food and kitchen safety. Students will learn classical culinary techniques and restaurant management essentials through lecture, hands-on experiences, and project-based learning. Students will take the Pro Start Level 2 Exam for certification.

Prerequisite: Culinary Arts 2

Certifications offered
ServSafe Food Handler