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Come for the skills......... Stay for the challenge!

Hospitality andTourism

Culinary Arts students will explore classical cooking techniques,
restaurant management concepts and work with commercial
cooking equipment. Advanced students will focus on modern
cooking techniques, plate presentation and will have the
opportunity to compete in the ProStart Culinary and Management
Competition.

Courses Offered

Culinary Arts I (5720)

Culinary Arts II (5721) (Honors)

*Introduction to Culinary Arts- CUL 104 (5728)
*Restaurant Sanitation- CUL 155 (5732)

(Prerequisite: Grade of 77 or higher in Culinary I or teacher recommendation
to advance to level II)

*College credit with AP weighting available through SCC

ProStart National Certificate of Achievement
ServSafe Manager Food Safety Certification

HS: Entry level cook/prep cook
2-yr: Line cook, sous chef, kitchen manager
4-yr: Line cook, sous chef, kitchen manager
4-yr + Industry Experience: Executive Chef, Restaurant General

Manager

Do you like to apply learned skills to more advanced projects?
Do you pay close attention to details and always strive to get the best

possible from yourself?
Do you thrive from working under pressure?

Are you a problem solver?

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