• Culinary Arts

    Students taking this course will learn the fundamentals of cooking and baking as well as the science of food safety, the fundamentals and science of food handling, food prep and service, sanitation and safety, maintenance of tools and equipment, and nutritional guidelines. Students also develop the cooking and baking skills necessary to be successful in the culinary industry. The course will emphasize creative, hands-on food preparation, as well as professionalism and work habits required in this industry. Students will have the opportunity to receive work-based training such as job shadowing, field trips and other experiences at area restaurants. The curriculum includes the National Food Industry standards for the ServSafe Certification, an industry credential that verifies that an applicant entering the workforce has the necessary skills for employment.

    Credits & Certifications

    • 2nd World Language Credit
    • 3rd Science Credit
    • 4th Related Math Credit
    • Visual Performing & Applied Arts Credit
    • Early/Middle College Eligible
    • College Credit: Baker College, Davenport University, Ferris State University, Kalamazoo Valley Community College
    • Certifications: ServSafe Manager Certification Training, ServSafe Allergens Certification Training, Standard First Aid & Adult CPR Certificate

    Eligibility & Prerequisites

    • This course is available to 11th and 12th grade students

    Career Opportunities

    • Chef
    • Baker
    • Dietician
    • Restaurant Owner/Manager


    "Joining this class showed me a new kind of love and improved my people skills. Culinary Arts is for you if you love working with other and have a passion for food." — Sarah Hensley, Portage Central High School