The Culinary Arts program is designed to provide students with the knowledge and skills required to secure employment in the foodservice and hospitality industry. The student must show academic potential as well as commitment to the foodservice industry. The first-year curriculum teaches students the basic skills and knowledge associated with Culinary Arts and the foodservice industry. Among the areas covered: introduction to baking; table service; knife skills; soups/sauces; salads; vegetable/starch cookery; breakfast cookery; safety and sanitation; and restaurant operations. The second year curriculum will enable students to gain advanced level knowledge and skill pertaining to food preparation and production as well as food service management. Students will be required to assemble a portfolio of their knowledge and success in and out of class. Among the areas covered in the second year: career orientation/opportunities; entrepreneurship; regulations and laws; menu design; advanced pastry; seafood; nutrition; advanced table service; and culinary competitions. To be successful in this program: students must be; highly motivated and effective team players, at grade level in math and reading/writing, have ability to lift 50 pounds, and display fine motor skills with hand/eye coordination to negotiate a chef’s knife. Students will also need to display proper personal hygiene and an understanding of food/equipment safety and sanitation practices. In year two, students are required to take the written ServSafe Food Sanitation exam at SRTC, and can obtain ServSafe certification with a passing score. Lastly, the student should have effective communication and skills to handle the interactions of working in a fast-paced dining room setting.