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AVAILABLE TO SECOND-YEAR STUDENTS: ADVANCED CULINARY ARTS

 
Students train in our well-equipped kitchen to prepare stocks, cuts of meat, poultry, and seafood utilizing a variety of cooking methods. Work in various positions in the restaurant, hotel, retail, and healthcare environments while preparing for your career and future college education. The class focuses on academic, technical skills, and employability practices. Students will develop personal and professional skills in the classroom that will transfer to the workplace:
 
  • Basic cooking techniques
  • Food prep in various styles and methods
  • Work with a team to manage others
  • Work in a professional kitchen
  • Job search techniques
  • Theory and practice of cooking principles
  • Basic commercial baking techniques
  • To apply industry safety and sanitation standards
  • To work in a commercial kitchen environment
  • To prepare products for on-campus retail sales and catering events
  • An understanding of cost analysis
Job Opportunities Upon Completion

Culinary Arts
Job Opportunities Upon Completion

  • Baker
  • Baker’s Assistant
  • Banquet Server
  • Cake Decorator
  • Caterer
  • Catering Assistant
  • Cook: Prep. short order
  • Counter Attendant/Cashier
  • Donut Maker
  • Host
 
Culinary Arts
Inside of Culinary Arts

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Inside of Culinary Arts

Class Benefits

Culinary Arts
Class Benefits

  • 30 high school credits earned per year
  • Develop skills leading to a highly paid, high demand job
Certifications Earned Within the Class

Culinary Arts
Certifications Earned Within the Class

  • Class completion certificate
  • ServSafe Food Handler card
  • ServSafe Manager’s certificate, 2nd-year students
Culinary Arts Flyer

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Culinary Arts Flyer

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Culinary Arts Curriculum

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Culinary Arts Curriculum

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About the Intructor

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About the Intructor

DC

Danielle Clark

Culinary Arts Teacher

Bio:

Danielle Clark has over 15 years of experience in the Culinary Arts and Hospitality industry. She studied at Cabrillo College where she obtained two associate of science degrees in Culinary Arts and Hospitality, and Baking and Pastry. Clark began her career at Barbara and Company Catering, where she stayed for 12 years, and learned all aspects of the industry. She worked for 12 years at Just Cake as a lead baker and cake decorator. Clark attended Food Network Challenges and assisted in the Oprah Winfrey Cake Challenge. She enjoys spending time with her family, camping, baking, and painting. She looks forward to bringing her expertise to SVCTE!
 

Why do you teach Career and Technical Education? 

Teaching students CTE is important because it gives them a better understanding of the industry in which they choose. Culinary is more than just cooking and baking. Students have to understand the fundamentals of food safety and sanitation. I enjoy teaching this course because I am passionate about it. I bring a lot of different skills and experience to the table. Seeing students be proud of their creations is rewarding.