Culinary Arts I is an introductory foods class where basic cooking techniques and food experiments are applied in laboratory situations. Areas covered are quick breads, cakes, sauces, pasta, egg cookery, sanitation, and safety. Food science and food service careers are explored along with job placement skills. Additional cookery skills include the study of yeast breads, pies, pastries, cookies, and beverages. Fast food techniques, presentation skills, sanitation, and dining room service are covered. The care and use of large commercial equipment and food service careers are explored.

Advanced Culinary Arts is a class that focuses on the preparation of American Regional cuisines, Internationals cuisines, and the various aspects of catering and food cost controls. Students are able to explain and demonstrate the appropriate cooking methods for a variety of foods. Front-of-the-House experience is also offered as part of this course. The areas of kitchen safety and food sanitation will be emphasized. Students extend their knowledge of catering, baking, and culinary arts by providing catered events for the school and community.

This course utilizes a cooperative education methodology to combine school-based and supervised work-based learning experiences directly related to the standards identified for the Culinary Arts Program.