Culinary Arts I (Year Long-First Year)
Culinary Arts begins with the fundamentals and principles of the art of cooking and the science of baking and includes management and production skills and techniques. Students can pursue a national sanitation certificate or other appropriate industry certifications. This course is offered as a laboratory-based course.
Culinary Arts II (Year Long-Second Year)
Advanced Culinary Arts will extend content and enhance skills introduced in Culinary Arts by in-depth instruction of industry-driven standards in order to prepare students for success in higher education, certifications, and/or immediate employment.
Dual Credit or Articulated Credit with EPCC
- Sanitation & Safety [CHEF 1305]
- Basic Food Preparation [CHEF 1301]
- Fundamentals of Baking [PSTR 1301]
- Saucier [CHEF 2302]
Articulated courses allow a non-Dual Credit student who earns an '85' or better to claim credit once they enroll at EPCC and file their degree plan in that specific field.
Program Specific Certifications
- Serv-Safe National Certification
For more information, please see your CTE Counselor.