What We Do in Culinary Arts
Juniors | Level 1
First-year students focus on basic preparation skills and introductory competencies.
Fundamentals of Food Production
Preparation of food for The Cornerstone@8811, student-run restaurant
Preparation for catering events through out the school week
Seniors | Level 2
Second-year students focus on hands-on preparation, menu planning, and management functions.
Contemporary Cuisine Fundamentals
Baking & Pastry Fundamentals
Seniors run The Cornerstone @8811, serving (front of house) and preparing food (back of house) for the customers.
Attributes for Success
Culinary professionals often possess or develop the following skills for success in this field:
Finger & Manual Dexterity
Work with Numbers and Measurements
Work with Others as a Valuable Team Player
Enjoy a Fast-Paced Environment
Make Sensory Evaluations of Food’s Taste & Smell
Dining Room Supervisor
Food Production Manager
Chef: Sous, Executive, Pastry
Food & Beverage Management
Hotel & Restaurant Sales
Dietary & Nutrition
Culinary Arts students participate in competitive events throughout the year.
ProStart Competition Team
College & Advanced Education
Edison State Community College
Sinclair Community College
Sinclair Community College - Scholarship available for students in the Culinary Arts program
Johnson & Wales - Scholarships available to those who participate in FCCLA & ProStart Competitions
Sullivan University - Scholarships available to those who participate in FCCLA & ProStart Competitions