CULINARY ARTS
WHAT IS
CULINARY ARTS
The Culinary Arts program is designed to provide students with the knowledge and skills needed to pursue a career in the culinary industry. Students learn about food preparation, menu planning, sanitation, nutrition, and kitchen management, as well as techniques for baking, pastry-making, and international cuisine. The program typically includes hands-on experience in a commercial kitchen and may culminate in an externship or internship at a local restaurant or hotel.
REASON FOR BECOMING A CERTIFIED IN
CULINARY ARTS
The benefits of joining a culinary arts program include gaining knowledge and skills in culinary arts and food service management, obtaining industry-standard certifications, developing teamwork and communication skills, building a professional network, and potentially opening up a wide range of job opportunities in the food service industry.
SALARY RANGE: $15.00-$25.00 Per Hour
CAREER OPTIONS AVAILABLE: Executive Chef, Sous Chef, Pastry Chef, Line Cook, and Prep Cook.
CREDENTIALS EARNED
ProStart
he Prostart curriculum is developed by the National Restaurant Association Educational Foundation (NRAEF) and covers a range of culinary topics, including knife skills, stocks and sauces, baking and pastry, and international cuisine.
CIW Internet Business Association
ServSafe is a food and beverage safety training and certificate program for the foodservice industry. The curriculum provides training in areas such as food handling, sanitation, allergen awareness, and temperature control.
BRCC Dual Enrollment
Baton Rouge Community College allows high school students to take college-level courses while still in high school, earning both high school and college credit.
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