The goal of our Culinary Arts program is to develop transferable workplace skills as well as specific practical skills. Students can enter the work force and/or continue their education as life-long learners. Students are trained in cooking, baking, restaurant service, and management in a full-service on-site restaurant, exposing them to real world hospitality situations. Projects assigned include menu development, job scheduling, catering, function management, inventory, teamwork building, and cash management. The Culinary Arts program combines hands-on learning with classroom based skills training. Our students have the experience they need to give them the edge for admittance to culinary programs or getting a great start on a career.
What can you do with your Culinary Arts career training?
Students are prepared for careers as food prep workers, servers, managers, and chefs. Chefs prepare everything from casual meals to elaborate desserts. Food service workers prep food for cooking and perform simple tasks. Research chefs develop recipes. Bakers exercise their creativity creating fancy pastries. Training in the culinary arts can also lead to “front-of-the-house” careers as servers, hosts, or managers. Everyone from the dishwasher to the head chef contributes to putting out a good quality product and to running a successful business.
Training you need:
Entry-level food prep, line-cooks, and servers generally need a high school diploma and on-the-job experience. Chefs, pastry chefs, managers and food scientists need a 2- or 4-year certificate or college degree. On-the-job training and mentoring from experienced chefs is common.
Where you can work:
About 66% of chefs and food prep employees work in restaurants. About 15% work in schools, hospitals and nursing homes. About 20% are employed at grocery stores, hotels and convenience stores.
What you can earn:
Average salary for chefs ranges from $35,000 – $100,000. Restaurant and institutional cooks earn $20,460 – $35,260. Food prep employees earn $14,920 – $21,230.
Job growth will average 11% over the next 10 years. Growth will be greatest in casual dining. Competition at top restaurants is keen. Long hours and challenging working conditions means high turnover.
Equipment/software you will learn to use:
Students work in new, state-of-the-art kitchens. Equipment includes Hobart mixers, convection ovens, tilt-skillets, grills, broilers, steamers, commercial dish machine, and point-of-sale (POS) system.
Certifications or Licenses You May Earn While in High School:
- Culinary Arts Program Certificate
- ServSafe Food Safety and Sanitation Certificate
- American Culinary Federation Certificate
What kind of job can you get with this training?
Server, host, line cook, prep cook, dishwasher, customer service/counter help, internship.
With additional training/education, what jobs are available?
Restaurant manager, restaurant owner, executive chef, food scientist, food critic, research chef, or sommelier.
What you should know…
Students in Quincy High School’s Culinary Arts program have the opportunity to work three days a week in a full-service restaurant that serves the public. Hands-on experience and classroom instruction prepares students for careers. Practical experience gives students an advantage in obtaining entry-level positions as well as a valuable edge when applying to college or culinary training programs.
Recommended Course of Study
1 Elective Course
Culinary Arts 1
1 Elective Course
Culinary Arts 2
Culinary Arts 3
2 Elective Courses