This course prepares students toward competitive employment in a kitchen or restaurant.
Students are assessed and become aware of their strengths and weaknesses by performing job tasks in all culinary areas. Students learn various skills around cooking, catering, kitchen management, and safety.
Our Culinary Arts program has been designed to provide vocational training to students with disabilities 18-22 years of age. In our program students learn basic cooking skills that will enable them to transition from school to work into the food service industry. Students in our program participate in the selection of recipes, functional math and functional reading skills including reading directions to follow a recipe and measuring liquid and dry ingredients. In our innovative program students also learn basic housekeeping and catering skills. In addition, students actively participate in customer service and sales activities within the school campus.
In our program students learn to follow directions, stay on task and work collaboratively to achieve a common goal. They also learn to increase their independent skills and community awareness, mobility and travel training.