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Honors Culinary Arts
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This is an American Culinary Federation (ACF) accredited program.
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The Honors Culinary Arts program provides the skills and practical experiences needed for a career in the culinary arts field. Classroom instruction augments 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.
This is a two-year career completer program. Tenth-grade students take Culinary Arts Level 1 for one semester and eleventh-grade students take Culinary Arts Level 2 for two semesters. Students are introduced to many preparation techniques including broiling, baking, steaming, grilling, sautéing, and frying for traditional and international cuisines.
Certifications & Proficiency Credits
Industry certifications:
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ServSafe Manager Certification (National Restaurant Association)
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Certified Fundamentals Cook (American Culinary Federation)
Eligible College Proficiency Credits:
Anne Arundel Community College
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HRM 111 - Introduction to Hospitality Industry (3 credits)
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HRM 119 - Certification in Sanitation (1 credit)
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HRM 121 -Introduction to Cooking (3 credits)
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Instructor:
Pam Klink
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