HANDS-ON LEARNING
Students gain experience in a commercial kitchen through cooking, baking and food service activities.
COLLEGE CREDIT OPPORTUNITIES
Students may earn articulated college credit through approved college partnerships.
INDUSTRY CERTIFICATIONS
Students may earn ServSafe certification and have the opportunity to earn ProStart certification.
CAREER OPORTUNITIES
Students may earn ServSafe certification and have the opportunity to earn ProStart certification.
Course Overview
Culinary Arts introduces students to the hospitality and food service industries through classroom instruction and hands-on kitchen experiences. Students explore food preparation, baking, customer service, restaurant operations and hospitality careers while developing industry skills and workplace professionalism.
Students gain experience in:
Food Preparation & Cooking Techniques
Baking & Pastry Production
Food Safety & Sanitation
Customer Service
Restaurant & Hospitality Operations
Food Service Management
Professional Kitchen Practices
Students may also earn industry-recognized credentials, including ServSafe Certification and opportunities to pursue ProStart Certification.
What You’ll Learn
Safety & Sanitation
Cooking Techniques
Baking & Pastries
Food Handling
Receiving & Storage
Customer Service
Food Service Management
Hospitality
Work Ethics
Potential Careers
Private Caterer
Server or Host
Prep or Line Cook
Guest Services Representative
Manager Trainee
Sales
Restaurant or Business Owner
Sous Chef
Pastry Chef
Catering Director
Front Office Manager
Housekeeping Manager
Is This Program For You?
This program may be a good fit if you:
Enjoy cooking or baking
Like working with people
Work well as part of a team
Can follow directions and recipes
Are organized and detail oriented
Can work quickly and neatly
Have good personal hygiene
Are comfortable standing for long periods
Are interested in food service or hospitality careers
From Culinary Arts student to career success. Read Christopher Buzzelli's CTE Success Story.
Length of Program
One year, two semesters
Second year optional for qualified students
Program Schedule
A.M. Session
8:30 a.m. – 10:30 a.m.
P.M. Session
12:30 p.m. – 2:30 p.m.
Learning Environment
Students split time between classroom instruction and hands-on work in the lab kitchen. Students learn food safety, preparation, nutrition, management, baking and cooking techniques while working with commercial kitchen equipment.
Second-Year Requirements
Have good attendance
Maintain an 80% average
Be a team player
Show program pride and interest
Students May Earn:
High school credit
Fourth-year math-related credit
CTE Certificate of Completion
Articulated college credit through approved college partnerships
ServSafe certification
ProStart certification opportunities
College Partnerships
Ferris State University
The Art Institute
“The class covers both culinary and business aspects of hospitality. Students take part in hands-on work experience, reading, writing and project-based learning. Daily attendance, teamwork, safety, sanitation and the ability to work quickly and neatly are important for success in this program.”
Chef Heidi Rocha
Culinary Arts Instructor
