This course introduces students to fundamental food preparation terms, concepts, and methods in Culinary Arts in which laboratory practice will parallel classwork. Fundamental techniques, skills, and terminology are covered and mastered, with an emphasis on basic kitchen and dining room safety, sanitation, equipment maintenance, and operational procedures. 

    This course is designed to create a foundation in Culinary Arts. This fundamental course involves in-depth knowledge and hands-on skills with mastery of Culinary Arts. 

    This 4-credit class is for students who are 16 years or older and requires students to schedule for AM or PM block.  As students progress they can stay all day if the schedule allows. 


    Culinary Arts II is an advanced and rigorous in-depth course designed for students who have continued the Culinary Arts courses and wish to continue their education at the post-secondary level or enter the food service industry. 

    Industry certifications are nationally recognized credentials that document your skills to employers. Earning an Industry Certification can provide students with employment opportunities upon graduation that may not be available to other students. Students enrolled in Culinary I will have the opportunity to earn the ServSafe Food handler's certificate. As students progress through the program they may have the opportunity to earn the ServSafe Manager's Certificate.

  • Additional Course Information

    Sophomore, Junior, or Senior

    Students must wear non-skid close-toed leather shoes or non-slip/close-toed crocs (not tennis shoes)

  • Dual Enrollment Information

    Bossier Parish Community College

    Students have the opportunity to dually enroll at BPCC in the following courses: