Click here for a message from Chef McIntosh

Culinary Arts I
This course is designed to educate students to meet the ever-increasing demands of the food service industry. Culinary Arts I provides realistic hands-on experience in the principles of working in and operating a kitchen/dining room through the operation of our own Crimson Café restaurant.  The course covers quantity preparation techniques for both the culinary and baking areas of the kitchen. Also covered in the first year of the program are cooking methods, safety and sanitation, commercial equipment use, recipe terminology, measurement skills, food service technology and customer service techniques. There is a fee of approximately $75 to cover the recommended uniform(s) and appropriate shoes (financial aid and/or payment plans are available).

Culinary Arts II

In the second year of the program, students will gain advanced training in food service skills. Culinary Arts II provides the opportunity to obtain knowledge and experience needed to meet the requirements for entry into post-secondary education courses or jobs within the foodservice industry. Many areas taught in first year are explored more deeply in Culinary II such as advanced sauces, knife skills and bakery techniques. New skills for second year students include meat and poultry fabrication, menu development, food cost procedures, sugar cookery and advanced baking skills. Extensive use of computers and research are incorporated as well. 

Students in Culinary Arts II receive instruction in the Servsafe Food Safety course and have the option to test for and receive a Nationally recognized certification from National Restaurant Association Education Foundation. Students may also participate in the Running Start Program and receive college credits while still in high school. Some units of study are also eligible for articulation so that credit is awarded at many culinary colleges.