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Grades: 10 -12

Credit: 1 unit
Teacher approval. Must have completed Culinary Foundations with a B average

This course delves into the essential culinary skills of: cooking methods, soups, and sauces and baking, along with food service
management. Students focus on recipe development and plate presentation. Culinary Arts I is the first year of a two-year industrybased
curriculum that prepares high school students for careers in the restaurant and food service industry. Students are
required to purchase a chef coat and hat. Students are encouraged to participate in FCCLA and ProSTART competitions. Students will earn a ServSafe Food Handler’s Certification through the National Restaurant Association.

NOTE: Students that successfully complete Culinary Foundations, Culinary Arts I and pass the ProStart I examination may
proceed to year two of the Culinary Arts program. This is a nationally recognized program developed by the National Restaurant
Association. A 2nd year certified ProStart student may receive college credit hours and scholarships from university hospitality
programs and culinary arts schools.