CIP Code: 12.0508
The Culinary Arts program prepares individuals in production and service used in governmental, commercial or independently owned institutional food establishments and related food industry occupations. Includes Instruction in selecting, storing, preparing and serving food and food products; basic nutrition; sanitation, and food safety; the use and care of commercial equipment; serving techniques; and the operation of institutional food establishments.
ServSafe Certificate (National Restaurant Association), PA Skills Certificate, SP2 Safety, ProStart Levels I & II (National Restaurant Association)
Many of our students work in the field during high school and continue after graduation as executive chefs, kitchen managers, food scientists, caterers, nutritionists, pastry chefs, personal chefs, line cooks, kitchen workers, wholesale, and even product research/development.
Dual Enrollment Opportunities
Career & Technical Student Organization
Level 1 & 2 students 9:20-11:40, Level 2 & 3 Students 12:40-2:50