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Culinary Arts IICL200040

Credits: BUHS 4, Sending Schools 1

Duration: Semester

Grades: 11-12

This program is geared towards students who desire to work in the culinary field.  The second level course builds on concepts introduced in the introductory courses and focuses on marketing, menu management, food safety, cost control, and team building.  Students will study and practice cooking with eggs and dairy products, red meats, poultry, seafood, vegetables, and fruits.  Basic baking skills will be explored through flatbreads, pizza, muffins, southern-style biscuits, cookies, and pies.  Concepts in nutrition and building healthy menus will be explored.  Plating and garnishing will be practiced by preparing meals for the WRCC Hideaway Restaurant.  The class will stress the importance of teamwork and the necessity of kitchen work skills.  Students will prepare for and take the Serv-Safe Manager certification exam.  Students will work in the dining room and kitchen of the WRCC Hideaway Restaurant during periodic lunch service.  The WRCC Hideaway Restaurant is where students will use skills gained in the program and the practice needed for an advantage in employment within the hospitality and foodservice professions.


Successful completion of Introduction to Culinary Arts with a grade of 75 or better, completion of Serv-Safe Food Handler certification prior to enrollment or instructor's permission.

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