Culinary Arts

Culinary Arts 
Trainer - Chef Beverly Stahl
Trainer - Chef Scott Quinlan

The Culinary Arts pathway introduces students to fundamental food preparation terms, concepts, and methods in culinary arts where laboratory practice will parallel class work. Fundamental techniques, skills, and terminology are covered and mastered with an emphasis on basic kitchen and dining room safety, sanitation, equipment maintenance and operation procedures. Courses also provide an overview of the professionalism in the culinary industry and career opportunities leading into a career pathway in culinary arts. The Culinary Arts curriculum prepares students for positions as chefs, cooks, and food preparation workers who prepare, season, and cook a wide range of foods—from soups, snacks, and salads to entrees, side dishes, and desserts. This pathway culminates with an opportunity for students to take the NOCTI American Culinary Federation end of pathway assessment and to potentially earn a junior culinary certificate.

Associates enrolled in Culinary Arts are expected to dress in professional career-appropriate attire. As an industry certified program, we are required to abide by the standards established by the ACFEFAC (American Culinary Federation Education Foundation Accrediting Commission). Associates are therefore required to have; clean white chef’s jacket, black pants, black slip-resistant shoes, a floppy chef hat, and an apron. All items, excluding, the shoes can be ordered through the Culinary Arts department from Chef Duds for around $50. Items ordered outside of the Culinary Arts department are permitted, pending Chef’s approval.

The NCCA Culinary Art Program is certified by American Culinary Federation, the largest professional chefs’ organization in America. Our Culinary Trainers are certified to administer both the ACF Junior Culinary Assessment and the ServSafe Certification Course. This allows students to earn two different certifications. The ServSafe course provides students with knowledge of safe food-handling practices.

Courses Offered:

  • Intro to Culinary Arts
  • Culinary Arts I
  • Culinary Arts II

Culinary Arts Program of Study
This Program of Study  may serve as a graduation guide for the next four plus years, along with other career planning and educational materials. 

Career  and Technical Student Organizations 
CTSOs are intracurricular organizations with leadership programs and competitive events helping students see the real-world value of their academic studies.

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Career Opportunities:

• General Manager
• Food & Beverage Manager
• Kitchen Manager
• Catering & Banquets Manager
• Service Manager
• Maitre’d
• Restaurant Owner
• Baker
• Caterer
• Executive Chef
• Pastry & Specialty Chef
• Bartender
• Restaurant Server
• Banquet Server
• Kitchen Steward
• Host