The purpose of the Culinary Arts Program is to train students for employment opportunities in hotel, restaurant, cafeteria and other institutional food service operations. There is extensive daily hands-on learning in the lab, but also 5 to 8 hours of classroom instruction each week. Students are closely involved in the operation of the Vincent's Bistro Restaurant on campus and are required to participate in off-premise and on-premise catering experiences. Co-ops in the hospitality field may be recommended for students who have mastered required competencies. Field trips to/and guest speakers from food purveyors, culinary schools, and numerous food service operations will enhance the student's exposure to the food industry. Students will learn safety, sanitation, food preparation, cooking methods, and operations of a working restaurant. Students will enhance their skill in upper-level work such as classical pastries, chocolate work, garden manger, buffet catering, ice carving, cake decoration, sugar work, menu and nutrition planning, cost accounting, butchering, and use of natural foods. Students will be required to complete a cookbook and portfolio of their work.

Recommended Preparation: General Business, Accounting 1, Math 1 & 2, Chemistry, and French

Desirable Qualifications: Strong work ethic, team player, ability to get along with many people, good math skills, willingness to work a flexible schedule, and a desire to advance professionally in the field.

Occupations Possible After High School:
Cook's Helper
Short Order Cook
Baker's Helper
Waiter/Waitress
Steward
Line Cook

Careers Requiring Further Education:
Chef
Meat Cutter
Food Service Director
Banquet Chef
Dietitian
Purchasing Agent
Pastry Chef
Baker

Embedded Credit: 1 in either Science, Math, or Art