Culinary Arts

This program is certified by the Secondary Committee
of the American Culinary Federation Education Foundation Accrediting Commission.

Culinary Arts is designed as an entry-level course.  The mission and goals of this two-year American Culinary Federation certified program is to prepare students for entry-level employment as a cook, pastry cook, entry level management or to continue their education in the Culinary Arts field.  Working from the ground up, students experience the sights, sounds and aromas in a commercially equipped kitchen.  Students will actively participate in the production of daily breakfast, lunch and occasional larger functions. 

To complete all the required skills, high school students attend three hours per day for two school years.  Adults may complete in one year by attending six hours per day.