Culinary Arts

High School Credits

4 credits per semester, Counts as a Directed Elective or Elective for the General, Core 40, Core 40 with Academic Honors and Core 40 with Technical Honors diplomas

Course Description

For Students

What you’ll learn:

  • How the food industry works and what to expect
  • Learn and practice basic and advanced food techniques
  • Layout and workflow in a professional kitchen
  • Food identification, nutrition, food and beverage, and kitchen sanitation
  • So much more!!

Plus, you will have an opportunity to help run our very own Central Nine Career Center Restaurant, To the Nines!


For Parents

5440 Culinary Arts and Hospitality Management prepares students for occupations and higher education programs of study related to the entire spectrum of careers in the hospitality industry. This course builds a foundation that prepares students to enter the Advanced Culinary Arts or Advanced Hospitality courses. Major topics include: introduction to the hospitality industry; food safety and personal hygiene; sanitation and safety; regulations, procedures, and emergencies; basic culinary skills; culinary math; and food preparation techniques and applications; principles of purchasing, storage, preparation, and service of food and food products; application of sanitation and safety principles to maintain safe and healthy food service and hospitality environments; use and maintenance of related tools and equipment; and application of management principles. Intensive, teacher monitored standards-based laboratory experiences with commercial applications are required and may be either school-based or "on-the-job" or a combination of the two. Work-based experiences in the food industry are strongly encouraged. Articulation with postsecondary programs is encouraged.

5346 Advanced Culinary Arts prepares students for occupations and higher education programs of study related to the entire spectrum of careers in the food industry, including (but not limited to) food production and services; food science, dietetics, and nutrition; and baking and pastry arts. Major topics for this advanced course include: basic baking theory and skills, introduction to breads, introduction to pastry arts, nutrition, nutrition accommodations and adaptations, cost control and purchasing, and current marketing and trends. Instruction and intensive laboratory experiences include commercial applications of principles of nutrition, aesthetic, and sanitary selection; purchasing, storage, preparation, and service of food and food products; using and maintaining related tools and equipment; baking and pastry arts skills; managing operations in food service, food science, or hospitality establishments; providing for the dietary needs of persons with special requirements; and related research, development, and testing.

5458 Advanced Hospitality Management prepares students for employment in the hospitality industry. It provides the foundations for study in higher education that leads to a full spectrum of hospitality careers. This is a broad based course that introduces students to all segments of hospitality, what it includes, and career opportunities that are available; provides a survey of management functions, highlighting basic theories and facts; and exposes students to current trends and current events within the industry. Three major goals of this course are for students to be able to: Identify current trends in hotel and restaurant management, distinguish the difference between hospitality and tourism, and state differences in front of the house versus back of the house. Intensive experiences in one or more hospitality industry settings are a required component of the course. A standards-based plan for each student guides the industry experiences. Students are monitored in their industry experiences by the Advanced Hospitality Management teacher. Industry experiences may be either school based or “on the job” in community-based hospitality settings, or in a combination of the two. Dual credit agreements with postsecondary programs are encouraged.




Dual Credit Institution


Dual Credit Courses

  • HOSP 101 Sanitation & First Aid
  • HOSP 102 Basic Food Theory and Skills
  • HOSP 105 Introduction to Baking
  • HOSP 114 Introduction to Hospitality

Potential Careers/Salary

Agricultural and Food Scientists - $58,450 per year
Cooks - $20,260 per year
Chefs and Head Cooks - $40,630 per year
Food Service Managers - $48,130 per year

Bureau of Labor Statistics, U.S. Department of Labor, Occupational Outlook Handbook, 2012-13 Edition, on the Internet at

Additional Fees

There are additional fees for your Chef’s uniform.