The Culinary Arts program is currently one of only 122 secondary programs in the United States accredited by the American Culinary Federation Education Foundation (ACFEF). The ACF is a professional organization for cooks, bakers, and chefs; they also provide a clear path to industry certification giving graduates an advantage as they develop entry-level marketable skills. Attending an ACFEF-recognized quality program ensures our students are receiving a culinary education that maintains high standards. Students are able to obtain Certified Fundamentals Cook (CFC), if they meet requirements.

Training for a career in restaurants, hotels, hospitals, and skilled nursing facilities begins with theory and hands-on experience in our fully-equipped commercial restaurant facilities. Our ACF-accredited program of study includes safety and sanitation, nutrition, basic knife skills, cooking and baking concepts, menu planning and dining room service, while students are encouraged to develop a work ethic that is in line with the industry’s stringent standards. Students can obtain ServSafe Food Handler certification, which is a national certification that makes them marketable to employers.

• Be self-motivated independently or in teams
• Be able to master measurement requirements, including division and multiplication of fractions
• Stand for long periods of time
• Comprehend written and verbal instructions
• Perform repetitive work motion requiring hands-on skills
• Possess a neat appearance and good personal hygiene

For information on this occupation’s description, required knowledge, job tasks and related job titles, state/national wages and employment trends, visit the U.S. Dept. of Labor’s site for this career field.