Oakdale High – Culinary Arts 2B - Culinary Option

Mar 2026 · 2nd Semester

Offered only at the Career and Technology Center. In this American Culinary Federation certified program, instruction is provided in professional food preparation and related areas such as catering and hotel/restaurant management. Hands-on cooking tasks are combined with historical and theoretical aspects of culinary arts. Topics include: equipment operation, safety, and sanitation; stocks, soups, and sauces; meat, poultry, and seafood cookery; vegetable and starch cookery; cold food production; Garde Manger; menu planning; recordkeeping and service operations, including food costs, recipe conversion, and front-of-the-house management. Students are prepared for and expected to take the ServSafe Kitchen Safety and Sanitation exam. Purchasing a personal copy of the supplemental materials $( \\sim $ 50)$ is strongly recommended as a professional reference.