Stoneman Douglas Culinary Arts

Building professional culinary skills through hands-on learning, food safety, and industry pathways.

Program Highlights

🍳 Hands-On Cooking Prepare and taste student-made dishes	🔪 Core Techniques Knife cuts, sauces, and cooking methods	🧼 Food Safety Sanitation and kitchen safety standards
⚖️ Accurate Measuring Recipe math and scaling	🌎 Global Cuisines Explore food from around the world	👩‍🍳 Professional Skills Teamwork, leadership, and accountability

What This Course Is

Culinary Arts is a career-focused program designed to teach students the art and professionalism of cooking. Students explore real industry skills and pathways including restaurant, baking, hospitality, and foodservice careers.

Why It Matters

Culinary careers are in high demand and require strong foundations in food safety, nutrition, organization, and technical skill. This course prepares students for both college and workforce opportunities.

Curriculum Overview

This program follows National Restaurant Association standards and emphasizes safety, sanitation, equipment use, and professional kitchen procedures. Introductory courses focus on foundational skills, while advanced levels build mastery and leadership.

Industry Certification

Students may earn ServSafe Foodservice Manager or ProStart Certificates by completing coursework, passing national exams, and meeting work-based learning requirements.

Work-Based Learning & Competitions

Opportunities include guest speakers, job shadowing, internships, and ProStart culinary competitions at the regional and state level.

Important: This course is a structured, career-focused culinary program. It is not a free-time class or a place to casually “hang out.” Professional behavior and safety expectations are enforced at all times.

Last modified: Tuesday, February 3, 2026, 5:20 PM