Culinary Arts

At McQueen, Culinary Arts gives students hands-on training in commercial food production, kitchen safety, and food science using industry-standard equipment. Through a sequence of courses, students build real-world culinary skills, explore food service careers, and can gain valuable experience through advanced studies, internships, and capstone projects, preparing them for college and careers in the culinary industry. 

Culinary Arts I

Course #34601-34602

Full Year = 1 credit

Course Fee: $60

This course provides students with an introduction to the principles and techniques of commercial food production and the exploration of career and technical student organizations. The classroom is patterned after industry with emphasis on food related careers. Students acquire basic skills in food handling, food and nutritional science, equipment technology, cooking methods, kitchen safety, sanitation procedures, and employability skills. The appropriate use of technology and industry-standard equipment is an integral part of this course.

Culinary Arts II (H)

Course #34603-34604

Full Year = 1 credit (Honors)

Prerequisite: Culinary Arts I

Course Fee: $60

CTE Level 2 completer course. This course is a continuation of Culinary Arts I. This course prepares culinary students to build on fundamental skills developed in Culinary Arts I. Students will receive practical training in areas of food preparation, equipment use, and service. Upon successful completion of this course, students will have acquired entry-level skills for employment and be prepared for postsecondary education. The appropriate use of technology and industry-standard equipment is an integral part of this course.

Culinary Arts Advanced Studies

Course #34621-34622

Full Year = 1 credit     Level CC

Prerequisite: Completion of Culinary Arts Program of Study

Course Fee: $60

Chef Uniforms: $120

This course is offered to students who have completed all content standards in a program and desire to pursue advanced study through investigation and in-depth research. Students are expected to work independently or in a team and consult with their supervising teacher for guidance. The supervising teacher will give directions, monitor, and evaluate the students’ topic of study. Coursework may include various work-based learning experiences such as internships and job shadowing, involvement in a school-based enterprise, completion of a capstone project, and/or portfolio development. This course may be repeated for additional instruction and credit.