Culinary Arts is a satisfying and creative field where well-trained bakers, chefs and food preparers remain in high demand.
Culinary Arts programs prepare students to work in various types of food industry roles such as restaurants, commercial kitchens, food services and catering. Students"learn by doing" - preparing breakfast foods, salads, desserts, baked goods, soups, sauces, potatoes, grains, and more. Other topics covered by the curriculum include customer relations, nutrition, purchasing and inventory control, sanitation and safety, and business planning. Of course, preparing food is only meaningful when someone is there to eat it; and programs provide opportunities for students to gain real-world experiences in school-based and/or community-based restaurant and food service settings.
Some schools offer State-Approved (Chapter-74) programs in Culinary Arts. These programs provide all of the training required to begin entry-level work in the field. Other schools may offer a more condensed version of this training, which has been designed at the local level. This is known as Non-Chapter 74 or "Perkins-Only." Learn more about the difference between State-Approved and Local CTE programs.
More Information: Program Overview (PDF)
Videos (In English)
Last Updated: September 14, 2022
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