Skip To Main Content

Toggle Close Container

Mobile Main Nav

Mobile Utility Nav

Header Holder

Header Top

Toggle Menu Container


There are no events to display

Utility Nav Desktop

Header Middle

Embed Translate

Header Bottom

Header Sticky


Culinary Arts Academy

Pathway Description

CIP Code: 120503
Located at our Arthur R. Sypek Center
Principal Jared Warren

Program of Studies

School Profile

Gifted and Talented

The U.S. Department of Labor reports that job growth in the culinary arts field is expected to increase in the next decade. The culinary arts field offers extensive career opportunities in an exciting and challenging profession. Individuals interested in careers in the area have substantial and varied options. These individuals can work in any food service setting, including restaurants, resorts, cruise ships, hotels, cafeterias, and bakeries. This field can prepare students for work as private chefs/cooks, caterers, and consultants or managers. Employment opportunities are not geographically limited; positions in culinary arts can be obtained in nearly every region of the country and around the globe. Industry professionals can obtain positions as head cooks, sous chefs, sub chefs, executive chefs, chefs de cuisine, cafeteria chefs, or short-order cooks. These individuals can specialize in certain types of cuisine or food preparation. The possibilities in the culinary arts field for interested individuals are endless.

Our program prepares students for a professional role in the fast-growing commercial food industry in the culinary and baking fields. Students begin with basic food preparation skills and advance to areas such as purchasing, managing, and leading. The comprehensive program teaches students to master the knowledge and skills necessary to succeed in the culinary field.  Students experience intensive instruction and gain hands-on training using professional equipment with the help of our highly trained faculty in state-of-the-art kitchens.  Each year, learners engage in a semester of culinary arts and a semester of baking. The program emphasizes safety and sanitation along with the proper use of equipment and utensils. The curriculum combines theoretical foundations of terminology, culinary skills, safety, and industry standards with practical, hands-on experiences.
Culinary students will earn industry-valued credentials each academic year.  In year one (1), students will earn their ServSafe (Food Handler) certification.  In year two (2), students will earn their ServSafe (Food Protection Manager) certification, a food and beverage safety training and certificate program administered by the National Restaurant Association. In year three (3) students will earn their ProStart certification. All culinary arts students join their respective Career Technical Student Organization, Skills USA, and are continually challenged as they compete in local, regional, and state-level competitions.  Students who successfully complete MCTS’s Culinary Arts Academy pathway will also earn dual credits as part of our dual credit arrangement with Mercer County Community College.

Industry Valued Credentials & Certifications

  • ServSafe (Food Handler)
  • ServSafe (Food Protection Manager)
  • ProStart Certificate of Achievement

Dual Enrollment & Articulation Agreements

  • Mercer County Community College

Academy Information

All Academy Seniors will attend MCCC after 9:20 am. A bus will be provided or students can provide their own transportation. Students will enroll in MCCC courses that will follow our Program of Studies. All students are considered college students and will need to abide by all MCCC policies, procedures, & regulations.

Course Sequence

Course Descriptions

  • Students have the opportunity to earn up to sixty (60) credits at Mercer County Community College, per the requirements in the articulation agreement. 
  • Bolded courses provide opportunity for students to earn dual enrollment credit on MCTS campus. 
  • All post-secondary agreements are reviewed annually. 
  • *All courses may be subject to change*

Board Approved - 03/19/2024