Instructor: Chef Scott Rowan
[email protected]
Required Course Materials: Closed toed shoes, black pants for catering events. 

This program is designed to introduce students to various aspects of culinary arts and the food industry.  Students begin with basic sanitation and workplace safety, and then continue with instruction on food handling, preparation, quantity production, quality control, menu and event planning, operation and presentation.  Commercial quality food service equipment is used to prepare food and provide hands-on instruction for each area of food study.

For information on catering, click HERE.

Available to: Juniors and Seniors

Did you know?
 -Careers in hospitality provide one of the largest sources of employment throughout the world. 
-Talented, hard-working, and well-trained professionals are always sought after to staff restaurants, hotels, resorts, and cruise ships.
-The culinary arts class runs a working business called LACC Catering. Here, students learn first-hand all the aspects of running a catering business.
-Students have the opportunity to compete in Culinary and Baking scholarship competitions through the national student organization SkillsUSA.

Dual Credit/Certifications:
-Click here for more details on Dual Credit & Certifications.