Culinary Arts students study all aspects of the food service industry, and prepare for a successful career in the field. Safety and proficiency in food preparation and storage, equipment use, all cooking methods, service, menu planning and record keeping. This course is designed to build fundamental skills, and combines daily book work with hands-on kitchen practice. Students regularly work as part of team in a very real food service capacity. Culinary Arts students serve lunch to the entire Region III faculty and student body on a regular basis, and cater various school functions. Upon completion of this course, students are afforded the knowledge and skills to continue in post-secondary culinary education or to begin a successful career in food service.