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Grades: 11-12

Credit: 1 unit
Culinary Arts 1 and Teacher Approval

This course examines the essential culinary skills of restaurant management, culinary skills and provides real-life experience
opportunities and builds practical skills. The course focuses on breakfast foods, baking and management skills. A Certificate of
Achievement can be earned through the National Restaurant Association when the student completes 400 hours of work
experience and by completing 52 of 75 competencies successfully. Students are required to have a chef coat and hat and
participate in FCCLA and ProSTART competitions.