The Culinary Arts career and technical education program prepares students to pursue post-secondary education in culinary arts and the field of hospitality. Culinary Arts students learn industry standards for food preparation, business efficiencies, menu planning, inventory control, management, safety and sanitation skills as well as basic cooking and food preparation. Focused on project-based learning these students provide in-house catering for special events.
Students participate in the Co-operative Education Program during their senior year by working on-site in various business areas.
- Food Preparation
- Hospitality Management
- ManageFirst Nutrition
- ServSafe - which was developed by the National Restaurant Association’s Educational Foundation.
- All sophomores will be Occupational Safety and Health Administration (OSHA) 10 certified.