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Culinary Arts

Industry Sector:
Hospitality, Tourism, and Recreation
Pathway:
Food Service and Hospitality

Program Description

The Culinary Arts pathway provides students with the academic and technical preparation necessary to pursue the high-demand area in Food Service and Hospitality.  The courses focus on key aspects of the industry.  Students have in-depth, hands-on experiences in our newly renovated state of the art commercial kitchen/lab. The department focuses on sanitation and safe food handling, food and beverage production, nutrition, food service management, and customer service.

Hospitality, Tourism, and Recreation sector logo, a waiter hand holding a platter with two cups on it on a dark pink backgrou
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Sequence of Classes

Introductory Course: Culinary 1

Culinary 1 is the introduction course for the OHS Culinary Program of Study. Students will study various food units including quick breads and yeast breads, eggs and poultry, rice and pasta, cakes and cookies, and pies and pastries. Emphasis will be on kitchen tools and techniques, food preparation and flavor profiles, and safety and sanitation. Students will prepare and taste recipes several times a week and will also complete written work and tests for each unit. (UC/CSU 'G' Elective)

Concentrator Course: Culinary 2

Culinary 2 is the concentration course for the OHS Culinary Program of Study. Students will continue with their classroom training in food preparation and also gain hands-on foodservice experience in our student operated restaurant, Café La Bleu. Additionally, students will study Year One of the ProStart Curriculum, a nationally recognized school-to-career program developed by the National Restaurant Association Educational Foundation. Additionally, students will create a digital portfolio that includes a resume, references, and samples of work and receive the training and testing required for the CA Food Handler’s Card. (UC/CSU 'G' Elective)

Capstone Course: Culinary 3

Culinary 3 is the capstone course for the OHS Culinary Program of Study. Students will take on a leadership role in the management and operation of Café La Bleu. They will continue their classroom training in advanced food preparation and service and will also study ServSafe Managers coursebook. Students will have the option to take the ServSafe Managers Exam at the end of the semester.  Additionally, students will continue to add to their digital portfolio over the course of the semester.  (UC/CSU 'G' Elective)