Academics » Culinary


In this introductory culinary arts course, students will have the opportunity to learn the basic principles that 
relate to the following: history of the restaurant industry, culinary nomenclature, equipment orientation, kitchen 
operations, food safety and sanitation, basic knife skills and a cooking technique overview. Students will also
learn the understanding of ratios and technique in contrast to recipe usage. An introduction to stock and soup 
cookery will also be covered. This course will serve as the foundation for future skill development; hence, much 
of the course will be lecture and demonstration in orientation. Hands on application of basic knife skills will 
take place at an individual level. Students will prepare to take the National Restaurant Association Educational 
Foundation (NRAEF) ServSafe examination certification as part of this course.

Grades 9 - 12

Full Year

Semester   1 HS Credit