Culinary Arts

Work Based Learning ProgramThe food service industry has never been more sought after. There is a high demand for well-trained individuals in a wide variety of venues; having a foundation in Culinary Arts will catapult our students into a successful and rewarding career. 

THCTT students learn to work in a state-of-the-art, professional kitchen that is well-supplied with gadgets and utensils. Students practice managerial, production, and service skills used in government, commercial, or independently-owned food establishments and related food industry occupations. Our teachers also emphasize critical thinking, practical problem solving, communication, and teamwork skills. Students who complete their coursework may test to earn their ServSafe Certification. For more information, please contact Brian Hubler.


Who Should Apply?

Students interested in planning, preparing, and serving food products and recipes and those interested in nutrition should consider applying to our Culinary Arts program. Students in our program will apply their new-found skills during catering functions throughout the year, while day-to-day coursework will focus on helping students become “workplace ready” so that they may pursue: 

student decorating with icing
  • Chef
  • Cold table prep
  • Catering cook
  • Cruise line work
  • Dishwasher
  • Event planning
  • Fast food chain management
  • Baker/Pastry chef
  • Banquet cook
  • Personal chef
  • Event planner
  • Food critic
  • Food stylist
  • Food writer
  • Host/Hostess
  • Server
  • Line cook
  • Nutritionist/Dietitian
  • Prep cook
  • Purveyor/Supplier
  • Sous chef


student holding a gingerbread house

Students will attend a three-block session every-other-day and earn three credits. Chef Brian Hubler and Addison Hudson instruct all students in accordance with ServSafe curriculum guidelines

8275 Culinary Arts I
This entry-level course gives students an introduction to the basics of culinary arts.

8276 Culinary Arts II
This course enhances a student’s culinary arts skills and prepares them for their ServSafe credential.

During their program of study at THCTT, students will:

  • Consider his/her “best fit” in the fast-growing foodservice industry
  • Gain the practical skills necessary to enter the foodservice industry confidently with continued career advancement opportunities
  • Learn skills that can be applied in a variety of positions in foodservice operations from cooks to servers
  • Apply and hone creative abilities and test them against other students at the local and national level through participation in FCCLA
  • Develop relationships with post-secondary culinary arts programs and local businesses in the field
  • Build their resume through work-based learning opportunities, co-ops, and apprenticeship programs
  • Create an employment portfolio for job interviews
Students preparing foodStudent using piping bagStudents cookingMale culinary studentTwo female culinary students
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