Culinary Arts
Culinary arts
Courses in Culinary Arts teach students techniques and skills necessary for success in professional cooking, including food preparation, cooking methods, and presentation. It also covers essential aspects such as kitchen management, food safety, and nutrition. Students learn both practical skills in hands-on kitchen environments and theoretical knowledge to understand the broader culinary industry. OSPI Hospitality & Tourism Pathway Info PDF
Career Pathway images created by Talley High School students.
Pathway courses
Middle School
- Family & Consumer Sciences A, B, C
- Food & Nutrition A, B
High School
- Culinary Foundations
- Baking and Pastry A, B
- Gourmet Foods
- International Foods A, B
- Culinary Practicum A, B, C
- Pathways to Success A, B
- Worksite Learning
Beyond the classroom
These courses may visit worksites with commercial kitchens such as restaurants, hotels, or schools as well as specialty shops such as bakeries. Students may gain valuable industry skills through participation in after school culinary clubs, some offering catering, or FCCLA competitions.
after high school
WORKFORCE. Fast Food Cook ($35,000), Baker ($39,000), Institutional Cook ($43,000)
MILITARY. Dietetic Support Specialist ($55,000), Food Service Manager ($81,000)
APPRENTICESHIP/CERTIFICATE. Cook ($50,000), First Line Supervisor ($48,000), Food Service Manager ($88,000)
2-YEAR DEGREE. Chef or Head Cook ($66,000)
4-YEAR DEGREE. Executive Chef ($82,000), Fine Dining Chef ($90,000)
GRADUATE DEGREE. Dietitian ($70,000), Food Scientist Technologist ($84,000)
Back to Family & Consumer Sciences
Program of Study
Graduation credits
CTE
Electives
Credentials
Food Worker’s Card
College credit
CTE Dual Credit
Note
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