Culinary ePathway Minor

Our Culinary Arts pathway offers a comprehensive culinary education. Students gain hands-on experience in cooking, baking, and kitchen management, exploring diverse cuisines and techniques. Through real-world experience, students develop the skills needed to thrive in the culinary industry as chefs, pastry artists, or restaurant managers.

Work as a Team
Professional Mentors
Knife Skills
Start a Business
Make Amazing Foods
Culinary & Business Skills Combined

Culinary

Food Service and Hospitality

(Hospitality, Tourism, and Recreation)

Grade 10 or 11 | Year 1

The culinary arts class provides students with a practical foundation in cooking techniques, kitchen safety, and recipe development, fostering culinary skills and knowledge that pave the way for both professional careers and lifelong culinary passion.  learn more

Grade 11 or 12 | Year 2

The catering class equips students with the skills necessary for catering and event management, focusing on menu planning, food preparation, and customer service to successfully orchestrate and execute various types of culinary events.  learn more

Industry Certifications:

San Bernardino County Food Handlers (San Bernardino County)
ServSafe Food Manager (National Restaurant Association)

Industry Certifications:  San Bernardino County Food Handlers  (San Bernardino County)

The San Bernardino County Food Handlers Certification is a mandatory credential for individuals working in food service establishments within the county. It ensures that employees are knowledgeable about safe food handling practices, including proper hygiene, food storage, and prevention of contamination. By completing the training and passing the exam, workers demonstrate their ability to maintain food safety standards, reducing the risk of foodborne illnesses. This certification is required for compliance with local health regulations in food service operations.

Industry Certifications: ServSafe Food Manager (National Restaurant Association) 

The ServSafe Manager Certification is a professional credential that verifies a manager’s knowledge of essential food safety practices. It is designed to ensure managers can identify and prevent foodborne illness risks, implement proper hygiene, and maintain safe food handling in compliance with regulations. This certification is widely recognized in the foodservice industry and is often a requirement for managerial roles in restaurants and other food establishments.

Culinary Course Descriptions

Culinary Arts

The  Culinary Arts course immerses students in the fundamentals of professional cooking and kitchen management. It covers essential skills like cooking techniques, baking, food safety, and sanitation, emphasizing hands-on learning in food preparation and presentation. Students explore the science behind food, including nutrition and the chemistry of cooking, while also learning to operate various kitchen tools and equipment safely and efficiently. Teamwork, time management, and effective communication are integral parts of the curriculum, preparing students for the collaborative nature of culinary careers. This course sets the stage for further culinary education or entry-level positions in the food industry, igniting a passion for cooking and a commitment to culinary excellence in young chefs.

Catering

The catering course provides students with a comprehensive introduction to the catering industry, combining culinary skills with business acumen. Students learn to design and execute diverse menus, master food preparation and presentation, and adhere to food safety standards. The course covers essential aspects of event management, including client consultation, inventory management, and logistical planning. Additionally, students gain insights into marketing and customer service, crucial for building a successful catering business. This program prepares students for a career in catering by developing practical skills and entrepreneurial knowledge in a real-world context.