Ensuring College & Career Readiness

Culinary Arts

Description: Culinary Arts students will successfully complete three basic disciplines of baking, food and beverage, and culinary. Instruction includes sanitation and safety requirements for food preparation; maintenance and operation of culinary tools and equipment; recipe reading and measurement.  In addition to classroom instruction, students’ practical experiences will be conducted in a lab setting as well as in the Prosser Café and through participation in Prosser’s Culinary catering service.

1st Year Courses:2nd Year Courses:
7173: Principles of Culinary and Hospitality (PRIN HOSP)7233 Culinary Arts Capstone (CUL ARTS CAP)
7171: Nutrition (NUTR)
7169: Culinary Arts (CUL ARTS)
Credit Hours – 3 Credits per Semester


Dual Credits: Vincennes  University (95)

First Year Credits – CULN 110(5), REST 100(3) = 8 Potential Dual Credits

Second Year Credits – REST 120, REST 155 = 6 Potential Dual Credits

Certifications: ProStart Certification

More Career Information: 

Chefs and Head Cooks: Click Here

Combined Food Preparation and Serving: Click Here

Cooks, Restaurant: Click Here

Food Service Managers: Click Here

Career Opportunities:

Chef, Caterer, Food Manager 

Instructors –

Vanessa Goode – vgoode@nafcs.org

Haley Soeder – hsoeder@nafcs.org