Culinary Arts
Culinary Arts
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New in 2026–2027: Program‑specific course content will be weighted as Honors-level coursework. See Program Coursework below for more details.
Prerequisites: Culinary Arts Program
- Must be a Junior
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This program provides comprehensive culinary training through a combination of classroom instruction and applied kitchen experiences. Coursework focuses on culinary techniques, food safety, kitchen operations, and professional standards that prepare students for postsecondary culinary programs and food service careers. Students should expect a structured, fast-paced course that requires preparation, focus, and consistency.
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Culinary Arts is a hands-on, production-based course taught in fully operational kitchen and dining facilities. Students gain experience using industry-standard equipment while preparing food and supporting food-service operations.
As part of the curriculum, students are required to participate in at least three catered events each nine weeks, which may take place before or after regular school hours. These catering commitments are built into course expectations and reflect the time demands and professionalism required in real culinary and food-service environments.
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Working in a professional kitchen carries inherent risks. Students are expected to follow all safety and sanitation procedures at all times when working with sharp tools, hot surfaces, heavy equipment, and commercial appliances. Proper behavior, attention to surroundings, and adherence to instructor directions are critical for maintaining a safe learning environment for everyone.
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Students are expected to participate in FCCLA (Family, Career and Community Leaders of America), a Career and Technical Student Organization that supports leadership development, responsibility, and career readiness in culinary, baking, and hospitality fields.
In addition to earning course credit, students will work toward industry‑recognized credentials, including:
- ServSafe Manager (Year 2)
- Workplace Readiness Skills (Year 1)
These credentials allow students to graduate with documented skills, certifications, and career preparation—not just a grade.
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This program operates with expectations aligned to professional food-service environments. Students are expected to:
- Purchase specific work attire for daily wear when attending ACE classes and events
- Display a visible ID badge at all times
- Follow all kitchen dress, sanitation, and safety requirements
- Demonstrate professional behavior, punctuality, accountability, and respectful communication
Culinary Arts requires discipline, awareness, and professionalism. Students are expected to meet these standards daily, as individual actions directly affect safety, food quality, and program operations.
Work attire sample images appear in the image carousel below
Program Coursework
2 years (6 HS credits) – Advanced Career Education (ACE) Center at Hermitage (Additional Location: ACE Virginia Randolph)
This program is designed to be completed in two years during the 11th and 12th grades.
Year 1 (Junior Year)
Culinary Arts I - 2 credits (Honors): This course provides students with a foundational understanding of the food service industry and opportunities to build technical skills in food preparation and service. Students examine basic rules of kitchen safety and sanitation, of purchasing and receiving, and of fundamental nutrition. The curriculum incorporates math and science in culinary applications.
Catering/Banquet Specialization 1 credit (Honors): This Culinary Arts Specialization course provides students with skills and knowledge to pursue careers in the catering and banquet field. In a hands-on environment, students practice high-volume on- or off-site food production and event management, apply nutritional principles, plan menus, use business and mathematics skills, select and maintain food service equipment, and adhere to safety and sanitation standards. The curriculum continues to place a strong emphasis on science and mathematics knowledge and skills, critical thinking, practical problem-solving, and entrepreneurial opportunities within the field of culinary arts.
Year 2 ( Senior Year)
Culinary Arts II - 2 credits (Honors): Students continue to acquire a comprehensive knowledge of the food service industry while refining their technical skills. They apply kitchen safety and sanitation, nutritional principles, and advanced food-preparation techniques. Students complete work-based learning in venues such as an a-la-carte kitchen, dining room, and catered functions.
Restaurant Operation Specialization - 1 credit (Honors): This Culinary Arts Specialization course provides students with skills and knowledge to pursue careers in the restaurant industry. In a hands-on environment, students practice restaurant service, plan and prepare menus, apply nutritional principles, use business and mathematics skills, select and maintain food service equipment, and adhere to safety and sanitation standards. The curriculum continues to place a strong emphasis on science and mathematics knowledge and skills, critical thinking, practical problem-solving, and entrepreneurial opportunities within the field of culinary arts.
Dual Enrollment Notes
- (OPTIONAL) Six transferable college credits through our partnership with Reynolds Community College may be offered.
- Offerings are tentative and confirmed each semester.