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 CTE CULINARY SKILLS AND COMPETENCIES

SKILLS AND COMPETENCIES

The Culinary Arts student who successfully completes four years of the program will, at a minimum, be able to skillfully prepare meals that are as pleasing to the palate as they are to the eye. The student will also have a strong knowledge of the science of food safety and an understanding of diet and nutrition. Graduates of our culinary arts program with gain the following skills and competencies:



  • The ability to demonstrate health and safety practices on all related equipment and materials specific to Culinary Arts 
  • The ability to demonstrate proper food safety and sanitation 
  • The ability to identify chemicals and uses in food service 
  • The ability to apply the fundamentals of food service 

  • The ability to demonstrate dining room operations 
  • The ability to demonstrate utility services 
  • The ability to explain basic nutrition 
  • The ability to describe and demonstrate cooking methods 
  • The ability to prepare the following: grains, legumes, starches, stocks, sauces, and soups 

  • The ability to prepare various types of meat, seafood, and poultry
  • The ability to prepare sandwiches, breakfast meats, eggs, cereals, and batter products 
  • The ability to apply the fundamentals of Garde Manger, hors d’oeuvres, and appetizers 
  • The ability to apply the fundamentals of baking
  • The ability to prepare desserts.
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