• About the Program:

    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.


    Tools and Utensils
    Cost Control
    Food Handling and Sanitation
    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
    Restaurant Management

    Recommended High School Courses:

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


    ServSafe Manager
    American Culinary Federation
    • Intro to Hospitality
    • Sanitation & Safety 
    • Business & Math Skills
    • Food Prep 
    • Garde Manger
    • Baking
    • Purchasing & Receiving
    • Nutrition
    • Dining Room Service
    • Menu Planning
    • Human Relations
    • Sustainability
    National Restaurant Association
    • On Baking
    • On Cooking


    American Culinary Federation
    National Restaurant Association


    Articulation Agreements:

    The Culinary Arts program currently offers advanced placement opportunities with these post-secondary schools:

    Art Institute of Pittsburgh

    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.