Culinary Arts (9th-12th Grades)

In introduction to Culinary Arts, students learn about kitchen and food safety, knife skills, cooking techniques, kitchen equipment, and meal planning.

This is a hands-on course where students have ample opportunity to practice knife skills, measuring, mise en place, sautéing, pan frying, roasting, baking, boiling, and grilling. As students work as a class or as part of a team, they learn not only work-station cleanliness but, more importantly, leadership skills.

(Prerequisite: None)

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