Culinary Arts

The Culinary Arts program is taught in a modern, fully equipped, restaurant-style kitchen as required by the American Culinary Federation for certification. Students plan, prepare, and cater meals alongside professional chefs in both the classroom, compete at various competitions throughout the year, and participate in exclusive mentorship and shadowing programs with some of our region’s most recognized culinary leaders.

David Bass | 314.989.7460 | Send an Email
Melissa Maness | 314.989.7463 | Send an Email

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Prerequisites

Subject	Sophomore Year		Junior Year
	After 1st Semester	After 2nd Semester	After 1st Semester
English	1.5	1.5	2
Math	1	1.5	2
Science	.5	1	1.5
Social Studies	.5	1	1.5
Minimum Core Needed Includes credits from ELA, Math, Science, and Social Studies, PLUS up to 1/2 credit Health, 1/2 credit Personal Finance , and 1 credit PE	5	6.5	8
Minimum Total Credits Needed	9	12	15
Additional Prerequisites Essential to Participation in this Program
Students must be vaccinated for Hepatitis A to comply with St. Louis County Health Department requirements to work in the culinary kitchens

Tools & Equipment

Uniform Requirements

Credits & Certifications

High School Credit

College Credit

St. Louis Community College
- Students may be eligible for college credit through the credit for prior learning process at STLCC
Sullivan University
- Up to 3 credits
Johnson and Wales University
- Up to 13.25 quarter hours
Robert Morris University
- Up to 9.25 quarter hours
Southwestern Illinois College
- Up to 8 credits

College credit and certification are not guaranteed. Their attainment is dependent on student performance in both the course and on external industry assessments. All certifications are through external agencies and the accommodations permitted will vary from assessment to assessment. Additionally, students must participate in the full two years of the program to be potentially eligible for all certifications listed.

Certifications

American Culinary Federation Certification
ServSafe Food Handler
ServSafe Food Manager
NOCTI-ACF (written and hands-on)
NOCTI-Prep Cook
NOCTI-Baking

Core Essential Skills

Core Essential Skills

Core Essential Skills

Essential Processing Skills Needed for Success

Independently perform basic computer skills; for example manage passwords and access online platforms
Apply problem solving and troubleshooting skills
Ability to follow simple and multi-step verbal and/or written instructions
Demonstrate willingness to ask for help
Ability to manage one’s time; for example, to complete an assignment/project within a given time frame
Ability to accept constructive feedback and adjust work accordingly
Adhere to and follow all program safety rules and expectations and assume personal responsibility for safety
Ability to manage the demands and organizational needs of attending 2 different schools
Work individually and in groups while maintaining a positive and professional attitude, while in a high-stress environment
Take initiative to start task(s) once instructions have been given
Understand and use basic math computations; including percentages, fractions and standard units of measurement
Understand written sentences and paragraphs in work related documents (Technical reading)
Communicate information effectively with peers and instructors while using technical terminology
Willingness and ability to adhere to a professional dress code and/or uniform
Ability to learn and safely operate/use cutting tools and other sharp objects independently

Essential Physical Skills Needed for Success

Keep hand and arm steady or held in one position for a long period of time
Make precisely coordinated movements of the fingers, hands and arms to grasp, manipulate, or assemble
Ability to stand while working for long periods of time
Tolerant of a professional kitchen environment, including loud noises, hot and cold temperatures, and a variety of odors and/or fumes
Demonstrate physical strength, such as lifting and moving heavy objects

How will my time be spent?

Program Year	Classroom Time	Lab Time
CTE Year One	25% - 50%	50% - 75%
CTE Year Two	25% or less	75% or more