Skip To The Main Content

The Culinary Arts program prepares students to pursue careers in the food service and hospitality industries, including: chef, sous chef, prep cook, line cook, institutional cook, personal chef, nutritionist, caterer, kitchen manager, restaurant manager, food and beverage supplier/representative, and more!

  • Learn about careers in the food service industry.
  • Work with classmates to create and taste your own dishes!
  • Learn about food safety and sanitation in the professional kitchen.
  • Explore different ingredients.
  • Learn how to plan meals and correctly measure food amounts for recipes.
  • Study basic cooking skills, with an emphasis on food preparation and presentation.
  • Learn culinary techniques, from knife cuts to sauce-making to braising and much, much more!
  • Practice using equipment and tools common in the food industry.
  • Learn how to convert measurements and scale recipes correctly.
  • Explore different cuisines!
  • Prepare classic pastries and contemporary desserts.
  • Prepare a final banquet for friends and family.
  • Earn an internship placement.
  • Acquire professional workplace and employment skills throughout the year.

This program could be right for you if you have: 

  • History of good attendance
  • History of turning in assignments
  • Willingness to seek help
  • Good communication with instructor and classmates
  • Willingness to participate in all assignments and activities

For sanitation reasons, all students must adhere to the following hygiene standards:

  • No jewelry of any type, including body piercing, is allowed during class.
  • Nails must be kept short, clean, and without polish or decoration.
  • Facial hair is not permitted; including mustaches, goatees, and beards.
  • Long hair is required to be tied back and/or a hairnet used.
  • Makeup is to be conservative/minimal.
  • Heavy perfume or cologne is not permitted.

High School Credit

All students earn elective high school credit (see your counselor for more information).

College Credit

10 optional FRCC college credits are available:

  • CUA 101 Food Safety
  • CUA 129 Center of the Plate
  • CUA 145 Intro to Baking

All students obtain the ServSafe® certification, a nationally recognized food safety certificate.

Optional college credits earned through this program apply towards FRCC degrees and certificates!

Learn more about FRCC degrees and certificates.

Instructor

Sheila Beckley

Class Location

Fossil Ridge High School
See on map & get directions

Class Times

Monday - Friday, 8:00 - 10:00 a.m.
or
Monday - Friday, 12:30 - 2:30 p.m.

Eligible Students

Juniors and seniors (seniors strongly recommended)

Cost

Tuition paid by school district. Students pay program fees.

Transportation

Provided by school district (except field trips & internships).

Program Syllabus

View/print program syllabus.

Program Video

Get Started Today

Talk to your high school counselor today for more information about the application and enrollment process!

Contact Instructor
Sheila Beckley
Contact College Now

(970) 204-8370 │ Email