• About the Program (CIP Code: 12.0508)

    A student in the Culinary Arts program will be introduced to skills and career options within the food preparation industry. Measuring; cleaning; meal planning; menu development; entree, vegetable, salad, grill-side, and dessert preparation; equipment maintenance; sanitary food handling; food preparation techniques; and inventory are vital culinary skills presented and practiced in the classroom and kitchen environment. Students will rotate throughout the kitchen and be actively involved in the daily operation of the school’s public restaurant.
     

    Skills:

    Tools and Utensils
    Cost Control
    Food Handling and Sanitation
    ServSafe®
    Professional Cooking
    Recipe Development and Use
    Pastry, Breads, Cake Decorating, Icings
    Soups, Sauces, Meats, Poultry, Fish, etc.
    Salads and Garnishes
    Table Service Settings
    Menu Planning
    Catering
    Restaurant Management

    Recommended High School Courses:

    English/Communications
    Mathematics - Basic Math, Algebra I and II, Geometry
    Computer Basics
    Biology, Chemistry, Psychology
    Principles of Accounting
    Family and Consumer Science/Foods

    Certifications:

    Industry Recognized/Providers

    • ServSafe/Manager Food Safety Certification/National Restaurant Association
    • ServSafe Food Handler Certification/ServSafe
    • S/P2 Culinary/S/P2

     

    BCAVTS Additional and/or Details to Industry Recognized/Providers

    • National Restaurant Association
    • On Cooking
    • On Baking
    • American Culinary Federation
    • Intro to Hospitality-Food Service Industry
    • Intro to Hospitality-Baking & Pastry
    • Business & Math Skills
    • Food Prep
    • Garde Manager
    • Basic Baking
    • Bakery Planning & Pyreparation
    • Advanced Baking & Pastry
    • Basic Dining Room Service
    • Menu Planning
    • Purchasing & Receiving
    • Nutrition
    • Human Relations Management
    • Environmental Sustainability
    • S/P2 Culinary-Food Safety
    • S/P2 Soft Skills

     

    Accreditations: 

    • American Culinary Federation
      National Restaurant Association

     

    Articulation Agreements:

    The Culinary Arts program currently offers advanced placement opportunities with these post-secondary schools:
     
    • BC3 (Butler County Community College)

     

    Upon successful completion of the NOCTI skill and written exams, students may receive six technology credits from Butler County Community College’s Industrial Management Technology program.