This program provides the skills and practical experiences needed for a career in the culinary arts field. classroom instruction augments is the primarily hands-on techniques demonstrated in a commercial kitchen setting. It includes planning menus, purchasing, preparing, and storing a variety of foods, sanitation, safety, business, and management. Selecting ingredients to supply nutrients, time and temperature principles of food preparation and storage, and proper care and use of utensils and equipment are important components of the curriculum.

This is a two-year career completer program. Tenth grade students take Culinary Arts 1 for one semester and eleventh graders take Culinary Arts 2 for two semesters Students are introduced to many food preparation techniques including broiling, baking, steaming, grilling, sautéing, and frying for traditional and international cuisines. Instruction in the use of complementary spices, herbs, and seasonings and appropriate methods for measuring, add to students' knowledge base. Career opportunities in the hospitality industry include cook/chef, dining room manager, food service manager, purchasing agent, proprietor, host/hostess, consultant, dietician, and caterer.   

Program Outcomes

• Gain experience in many aspects of the Culinary Arts field:

         -Planning menus and purchasing food

         -Appropriate food storage

         -Nutrition

         -Varied food preparation techniques

         -Traditional and ethnic cuisine

         -Sanitation techniques

         -Safety skills

         -business and management

• Prepare for the State of Maryland's Deptmartment of Health, Culinary Sanitation, ServSafe Certification examination

Program Requirements 

• Students in 10th grade

• Satisfactory performance in:

         -Attendance

         -Discipline

         -Academic subjects

• Sufficient aptitude and ability for completion of the chosen sequence
• Parent approval
• Physical capability to pursue the chosen career
• Approval of the principal of CAT-S
• Ability to accept and follow directions
• Teacher recommendation
• A 9th grade reading level is highly recommended

Program Outline

3rd column optional

Employment Opportunities

• Cook

• Food Services Worker

• Baking and Pastry Worker

• Host/Hostess

Related Career

Career options with further education:

• Dietician

• Nutritionist

• Hotel/ Restaurant Management

• Culinary Arts Instructor

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Site Updated:  11/16/2010