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Culinary Arts
Culinary Arts is a career pathway that will expose students to the vast options in the hospitality industry. It is taught in a hands-on environment with production as well as theory behind each unit. Students gain real life experience in a professional kitchen with industry mentors guiding them through the course.
The foundational skills students learn in this pathway will last a lifetime!
Culinary Arts is a 2-year industry-driven Career and Technical Education program.
Classes Offered
Culinary Arts 1: Food safety, career opportunities, professionalism, career development, intro to baking, soups, stocks and sauces, knives, kitchen basics, salads, sandwiches and pizza, cooking methods, service, front of house
Culinary Arts 2:
Marketing, management, eggs and dairy, breakfast, fruits, vegetables, potatoes, grains, pasta, costing, sustainability, nutrition, healthful menus, meat, poultry, seafood, yeast breads, cakes and pies, desserts
Advanced Studies:
Advanced techniques and skills, portfolio building, advanced certifications
The ProStart curriculum was developed by the National Restaurant Association - it’s an industry driven program to develop industry leaders.
There are over 150,000 ProStart students nationwide!
Through ProStart, students have the opportunity to receive scholarships, honors cords, and certificates, plus the opportunity to participate in competitions, catering events, and earn college credit
Chef Instructor- Sarah Crofton, MA
Email: scrofton@dcsd.k12.nv.us
Phone: 775-782-5136 x 1792
Available Certifications:
- ServSafe Food Handler
- ServSafe Manager
- ProStart National Certificate of Achievement
- ProStart Workforce Ready
- American Culinary Federation
- OSHA Safety & Health Fundamentals
Available Opportunities:
- Catering events
- Run a mock restaurant
- Develop business plans
- Mentorships
- Competitions
- SkillsUSA
- Articulation agreements with WNC and TMCC
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