Walkersville High – Culinary Arts, Culinary Option 2B

Mar 2026 · 2nd Semester

Offered only at 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 (~$50) is strongly recommended as a professional reference. The two year program prepares students for further education at culinary, business or restaurant management schools, as well as those wishing to enter apprenticeship or skilled line cooking positions in the food service industry. Students may receive articulated college credits upon successful completion of the program. This course supports students in earning the ServeSafe Manager Industry Recognized Credential. Second year students have the opportunity to focus on Culinary Arts or Baking & Pastry production. Baking Option Year 2: Students in this option specialize their 2nd year of the program in concepts and techniques in baking. They will be instructed in the fundamentals of baking science, terminology, equipment, ingredients, weights and measurements, formula conversion and costing of recipes while maintaining the professional standards of the foodservice industry. Students will prepare a variety of baked goods including breads, rolls, cakes, pies, and