This is Culinary Arts

  • Course Description

    The Culinary Arts program is taught in a modern, fully equipped, restaurant-style kitchen as required by the American Culinary Federation for certification. Students plan, prepare, and cater meals alongside professional chefs in both the classroom, compete at various competitions throughout the year, and participate in exclusive mentorship and shadowing programs with some of our region’s most recognized culinary leaders.

    Students must be vaccinated for Hepatitis A to comply with St. Louis County Health Department requirements and work in the culinary kitchens.

  • Prerequisites at the Time of Junior Year Enrollment

    Minimum of 7 core credits and 12 total credits (1.5 must be English), on track to graduate.

  • Credits & Certifications Offered

    High School Credit
    • 3 Electives Year One
    • 3 Electives Year Two

    College Credit
    • St. Louis Community College - 10 credits
    • Sullivan University - 3 credits
    • Johnson & Wales University - 13.5 quarter hours
    • Robert Morris University - 9 quarter hours
    • Southwestern Illinois College - 8 credits

    Certifications
    • American Culinary Federation Certification
    • ServSafe Certification
     
    *College credit and certification are not guaranteed. Their attainment is dependent on student performance in both the course and on external industry assessments. All certifications are through external agencies and the accommodations permitted will vary from assessment to assessment. Additionally, students must participate in the full two years of the program to be potentially eligible for all certifications listed.

  • How Will My Time Be Spent? 

    Program Year Classroom Time Lab Time
    CTE Year One 26%-50% 51%-75%
    CTE Year Two 25% or less 76% or more

  • Tech is Real World Learning

    Students in this program learn through the use of a variety of industry grade tools and equipment and texts. Their real world labs also require uniforms and personal protective equipment.

    Tools & Equipment

    • Computers
    • Commercial kitchen appliances
    • Will use a variety of knives independently
    • A wide variety of cooking utensils
    • Commercial kitchen cleaners and cleaning tools
    • Scales and other measuring devices
    • Will use a torch, fire and open flame often in cooking

    Academic Materials

    • Professional Cooking, 7th ed. 
    • ServSafe Manager

    Uniform Requirements

    • Culinary jacket, pants, hat, and apron
    • Black, slip-resistant shoes

  • Essential Skills Needed for Success

    Students learn the entry level skills necessary to prepare for post-secondary education and the highly competitive world of work. Traditionally, successful students have mastered the processing and/or physical skills listed below prior to enrollment.

    Core Essential Skills

    • Take the initiative; perform tasks without having to be told; complete tasks in a timely manner

    • Adjust own actions in relation to others’ actions

    • Ability to advocate for oneself

    • Complete tasks in high stress situations and under pressure

    • Understand and use basic math computations; including percentages, fractions and standard units of measurement

    • Understand written sentences and paragraphs in work related documents (Technical reading); post secondary curriculum

    • Demonstrate manual dexterity, using both hands to grasp, manipulate and assemble; both fine and gross motor skills

    • Ability to stand while working for long periods of time

    • Demonstrate physical strength, being able to lift and move heavy objects

    • Tolerant of a culinary kitchen which includes hot and noisy environments as well as a variety of smells

    For a complete list of essential skills please review the Course Overview Guide.

Program Information