Culinary Arts Program
The Culinary Arts program is a one-year commitment for high school students who are eager to
learn culinary academics. This program provides high school students a unique combination of
theoretical knowledge and hands-on skills training to prepare them for careers in the widely-vary
areas of the food service industry. The program is carefully structured to meet industry
standards globally. Upon completion of the program, the student has the opportunity to gain
national certification through ServSafe as a Certified Food Handler and/or Management
Certification depending on his/her completion level.
Should I take a culinary arts class in high school?
Whatever time you spend doing anything is time you’ll never get back. If you enjoy cooking and
see yourself in the culinary field, you ought to consider taking culinary arts classes.
What high school classes should I take to be in culinary arts?
If you’re interested in pursuing a career in culinary arts, here are some high school classes that
can help you build a strong foundation of skills and knowledge in preparation for culinary school
or a career in the food service industry.
1. Nutrition & Wellness
1. Managing your Nutrition - Energy Balance, Healthy Weight Management, Nutrition
across life, Eating for sports performance, Eating disorders, Stress & Wellness
2. Serving up Nutrition - Planning Healthy Meals, Shopping for Food, Preparing Food
3. Other Aspects of Wellness - Staying physically active, Mental & social wellness, Stress &
wellness, Drugs & supplemental use and your health
2. Culinary Arts
1. Kitchen Management - Organizational Skills, Measuring Techniques, Kitchen
Equipment
Preparation skills - standardized recipes, mise-en-place, knife skills
Cooking with Eggs, Milk, and Cheese - Milk, Eggs, Cheese Recipes
2. Building Flavors - Taste & Smell, Herbs & Spices, Balancing Flavors
Food Combinations - Soup, Stews, and Sauces; Sandwiches; Salads & Dressings; Stir
Fry and Casseroles
3. Grain Products - Grains, Rice, Pasta, Legumes, Nuts, & Seeds Recipe
Fruits and Vegetables - Fruit families, Vegetable families
Cooking Techniques - Heat transfer, Dry heat cooking, Moist heat cooking, Cooking in
fats , Combination, and other cooking methods
3. Baking & Pastry
1. Introduction - Basic preparation and service of safe food, basic introduction to industry
safety standards, restaurant equipment, kitchen essentials, and communication concepts
in the baking industry.
2. Intermediate - Various ingredients used for baking and pastry arts and how these
ingredients react to each other to make products such as breads, quick breads, artisan,
and yeast breads, and laminated doughs.
3. Advanced - Make cookies, pies, and cakes. Various types of icings and frostings and
introduction to custards, sauces, and creams. Students are able to adapt recipes to
meet special dietary needs.
4. ServSafe Certification
1. Keeping Food Safe; Understanding the Microworld; Contaminants, Food Allergens, and
Foodborne Illness; The safe food handler
2. The Flow of Food: Introduction, Purchasing and REceiving, Storage, Preparation,
Service
3. Food Safety Management System; Safe FAcilities & Equipment; Cleaning and Sanitizing;
Pest Management; Food Safety Regulations & Standards
What will be the culminating activity that you will work towards with your students and
conduct in the final session of your CCA for this season?
The culminating activity for the Culinary Arts program is a Culminating Dinner at the end of the
school year. Students will prepare a themed menu, cost, purchase ingredients, and prepare the
3-course meal. Students will demonstrate competency in meal planning & preparation, shopping
for food, plating & garnishing skills to enhance food presentation, and service for special
occasions featuring regional and global cuisines.
What is your preferred room / facility / location?
Classroom equipped with kitchen facilities and equipment
Outline your activities which require extra student contact hours and how many hours on
average per week you will be committed to so that you can conduct your CCA effectively.
The Culinary arts program’s emphasis is placed on enhancing the following skills:
1. Organizational skills - Course Introduction (15 minutes)
2. Preparation skills - Recipe reading, preparation techniques, and knife skills (45
minutes)
3. Cooking techniques - Heat transfer, Dry heat cooking, Moist heat cooking, Cooking in
fats, Combination and other cooking methods (60 minutes)
4. Garnishing techniques - Purpose, Tools and Techniques (10 minutes)
5. On-going improvement - Constructive Feedback - (20 minutes)
6. Time management skills - Clean-up (30 minutes)
An average of 3 hours per week will be committed.
In order for students to complete the Culinary Arts program successfully, prospective students
must be provided with the Culinary Arts program student handbook before signing-up.
