Culinary Arts Professional Technical Education Program

What is this program?

The Culinary Arts Professional Technical Education Program is a unique, two-year program designed to prepared college or career bound students for a variety of careers in the culinary arts.

Full class participation is emphasized, with teamwork as well as individual projects and/or study.  The focus is on applied and problem-based instruction that is designed to enable and inspire students to develop career skills in food production, management, and services industry.

Major concepts/content included in the Culinary Arts Professional Technical Education Program are:  Food Production, Management, and Services.  These concepts provide students with a foundation in professional food preparation, with practical application in career opportunities, reinforced basic skills, food safety and sanitation, use of commercial equipment, industrial food preparation, business management, service techniques, and employability skills.

Family, Career and Community Leaders of America (FCCLA) leadership activities are an integral part of this course with cooking competitions.

Who May Qualify?

A student interested in exploring the career opportunities in the field of culinary arts may qualify to enter if he or she:

• Has taken Nutrition and Foods.
• Is able to take 3 consecutive trimesters of Culinary Arts.
• Has teacher approval.
• Joins Family, Career, Community Leaders of America (FCCLA).
• Is able to use learned skills to work at the FCCLA breakfast bar.
• Must volunteer 10 or more hours to the Blaine County Schools Food
  Service Program.

This program is designed for students who are interested in careers in food service with competitive wages and artistic food.  If you enjoy experimenting with family meals, working with your hands, using math skills, creativity and design, then this Academy is for you.

Course Description

This program includes courses for students who are interested in the field of culinary arts.  After successfully completing this program, the student will
be able to:

• Explore career paths in food production, management, and service.
• Demonstrate menu planning based on standard recipes.
• Select, use, and maintain commercial food production equipment.
• Prepare a variety of food products using appropriate procedures.
• Explore food production and service management.
• Explore the concept of internal and external customer services.

Course Offering

To see a sample scope and sequence of the Culinary Arts Professional Technical Education Program, click here.

Prerequisites:

Professional Technical Education Program Courses: