The Culinary Arts program curriculum provides the opportunity for students to train for a variety of careers in the field of food service and preparation. Academic and technical studies are integrated, emphasizing and building proficiency in food production and cooking, cost control, nutrition and sanitation, and workplace safety. Practical work experience stresses sanitation and safety and includes quantity cooking, baking, menu development, and food preparation. School site restaurants and catering opportunities will further enhance front and back–of–the–house skills, as well as restaurant management.