The Culinary Arts program works in all areas of foodservice and restaurant management. Students gain knowledge and workplace readiness skills for general studies of industry practices with multiple opportunities afforded through their experience and time here. Student skills are fostered and honed for work place readiness and/or post-secondary transition.

Culinary Arts I
This course is open to all 10th, 11th and 12th grade students interested in a career in culinary arts or a related hospitality field.  In addition to focusing on culinary fundamentals, students will receive instruction in personal and professional development.

Culinary Arts II & III
This course offers continued exposure and hands-on learning in multiple areas of the food service industry including a la carte cooking, career and college planning, supervision and management and event planning.  In addition, students will receive continued guidance in personal and professional development in preparation for post-secondary training in culinary arts, baking and pastry, restaurant management, or for entry level positions in the food service industry.
This class is an option for all students who have participated in and met Culinary Arts I proficiencies.

Over the course of the two-year program students may earn:

Embedded Credit: Math (.5 credit per year)

Credential: National Career Readiness Certificate; ServSafe Manager Certification

Dual Enrollment: ServSafe (3 credits Transfer to Post-Secondary)

Specialty Modules
(One Period Electives)

Baker’s Apprentice: Introduction to Bakeshop

Some say baking is a science. However, if you have a strong grasp of basic cooking principles and understanding of taste and flavor, pastry can be just as intuitive as cooking.  Knowing the relationship between basic ingredients (flour, butter, sugar, yeast, etc.) can give insight to the final outcome.  Students coming into this program will be exposed to various techniques and products associated with the pastry kitchen.  Students will cover paste, dough, lamination, cakes, and many other confections.

The Kitchen Garden

Once a phrase that brought images of a small herb-based plot to mind, the contemporary kitchen garden has become more substantial and sustainable.  The number of food service professionals “growing their own” is on the rise and many operations employ full time gardeners to tend their gardens and orchards.  Savvy operators are developing relationships with local farmers in an increasing effort to control the quality of their product and support their communities.  In addition, chef-gardeners gain a deeper appreciation and respect for the food that they grow.  This newfound respect for basic produce becomes evident in the marketing of these products on menus and in the quality of the finished plates.  Whether you are trying to cut your produce bill, provide specialty garnishes, or “get away from it all” for an hour a day, creating a kitchen garden will inspire you to become a better chef.


Adam Monette
Instructor | Culinary Arts
(802) 527-6508


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Culinary  Gallery