Culinary Arts

Do you want to learn what it takes to be a chef? The GBAPS culinary arts program provides students with the foundational skills of cooking. Students travel from around the District to work in a commercial grade kitchen under the direction of a certified teacher. The program uses the Pro-Start national curriculum sponsored by the National Restaurant Association Educational Foundation, and allows students to begin learning about a career in the culinary industry.

The culinary arts program teaches students the kitchen essentials, including equipment and culinary techniques, as well as management essentials such as communication and customer service. Students learn true culinary basics, techniques and food safety procedures, and compete and often cater at local non-profit events. 

Course Details

If creativity and food go together for you, then this is a logical choice. In Culinary Arts you will explore and discover how to plan and prepare memorable meals by using popular cooking methods and learn how to create and understand recipes. You will learn about safe food handling and preparation skills. In this pathway you have the opportunity to earn ServSafe and ProStart certification.

Middle School Career Exploration Courses

Culinary Arts, Textiles/Design & Child Development - Grades 7 or 8

Nutrition, Health Sciences & Human Services - Grades 7 or 8

Intro-Level Course

Culinary Arts 1
Offered at East, Preble, Southwest, West

In Culinary Arts 1, students begin by learning about the variety of careers available in the food service industry. Topics covered include customer relations, safety and sanitation, basic kitchen procedures and food preparation techniques, knife skills and baking techniques.  Food labs are an integral part of this course.

Specialized Courses

Culinary Arts 2
Offered at East and Preble

Culinary Arts 2 students continue to improve their skills in the kitchen building on concepts from Culinary Arts 1. This course is based on the National Pro-Start Curriculum. In this course students focus on menu planning, customer service, seasoning and flavorings, stocks and sauces, fish, meat, and poultry cooking techniques.

Nutritional Science - Grades 11 & 12

Food Science Process & Production - Grades 11 & 12

Capstone Courses

Culinary Arts 3
Offered at East and Preble

In this course, students continue to build skills from Culinary Arts 2. Students expand their skills by working in an industrial kitchen and putting their skills into practice by catering events. In this course topics include cost controls, menu planning, federal, state and local laws along with dining room experience and management. In addition, students continue to build on their food preparation techniques.

Youth Apprenticeship - Grades 11 & 12