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Culinary Arts & Hospitality Management
Meet the Instructors
 Chef Danielle Corkhum
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Program & Course Information
Culinary Arts focuses on curriculum development and standardized learning with emphasis on performance objectives, a variety of learning activities, and student assessment. Students engage in hands-on learning, related theory, and industry-related field trips driven by industry standards.
Through the operation of a popular on-site restaurant, as well as the catering of a variety of community functions, students have the opportunity to learn all aspects of the trade.
Core Topics:
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- Sandwich making
- Baking
- Stock, sauce, and soup preparation
- Salad preparation
- Meat preparation
- Seafood fabrications
- Food cost management
- Supervisory development
- Sanitation
- Nutrition
- Beverage service
- Table service
- Customer relations
- Dining room operation
- Hospitality and Tourism
- Health and safety
- Inventory control
The goal is to help students become responsible, competent, and productive members of society by incorporating academics, Mathematics, English, and Science. Other areas of focus include technology, employability skills, management and entrepreneurship, as well as career and professional development. Students will prepare for employment and higher educational opportunities so that they can continue to learn about, participate in, and contribute to a changing community and workplace.
Resources, Files & Links for Students
PAGE CONTACTs & Resources
PAGE CONTACTs & Resources
Highlights
Highlights
Culinary Arts is a hands-on training program that equips students with foundational culinary techniques, food science knowledge, and hospitality skills, all while ensuring strict adherence to current health and safety regulations. Students will utilize digital tools and advanced kitchen technology in real-world restaurant, kitchen, and bakery settings to prepare for careers in the fast-paced foodservice industry.