Students are introduced to the safe use of equipment in the program and start to develop the basic skills needed to be successful in the Culinary Program over the next 3 years. Students will be required to wear a uniform daily and meet the daily expectations for being on time and prepared for class. Students will work alongside upperclassmen to prepare products for sale in our student run restaurant and bakery as well as the importance of teamwork. 

Skills that students will start to be taught and will need to continue to develop are:

• Writing weekly technical assessments covering taught skills
• Food Safety Grade 9-10  (SERV SAFE  Food Handler Certification) 
• 11-12 Grade ( SERV SAFE Managers Certification) 
• Knife Skills ( Practice, Practice, Practice)
• Measurements ( Practice, Practice, Practice)
• OSHA Certification ( Workplace Safety and Graduation Requirement)
• Foundations of Restaurant Management and Culinary Arts Chapters (Ongoing throughout the program)

Students continue to develop their skills in baking, cooking, and customer service. This is accomplished through a student run business selling the products that they prepare. Students become eligible to choose to participate in SkillsUSA and Pro Start Competitions. These competitions test their skills and knowledge in comparison to other students in similar  vocational programs.

Students start full days in the program and can become eligible for a Co-Op placement if they meet the requirements and there is a position to be filled. Students continue to work on mastering some of the basic skills and prepare more complex recipes. Students start to run stations and train other students. Students will learn about food costing, menu planning, inventory management, and many other functions required to run a business in the foodservice industry. Students will display the skills learned in a Junior Project presentation for their final exam. 

Students will continue to work on mastering their skills and training other students in the operation of the restaurant and bakery. Students are working towards graduation and planning their CapStone project to present as their Final exam. The Capstone Project is a student reflection and a display of what they have learned in their vocational program.  Students will complete any missing certifications needed for graduation. Students will continue to work on mastering their skills in both the bakery and in the culinary kitchen.