The heat of the kitchen.  The smell of the masterfully prepared foods.  The delicate hands of a chef.  The chopping of vegetables.  The splash of the simmering soup as meat is added.  The grill sizzles as the cook flips the prime cut steak.  The desserts are exquisitely made with fine details added delicately.  The lovingly made food and soups are artistically plated on platters and are carefully ladled into bowls.  Trays are piled for the eager customer awaiting the meal of his life.  The eloquently made food is laid on the table for the patron to enjoy.  This is the life of a chef.

The Culinary Arts class is designed to prepare trainees for the busy world of the food service industry.  First year students learn proper sanitation, proper food handling skills, basic hot food cooking techniques, basic baking principles, and cold food preparation.   Soups, stocks and sauce preparation are also covered in this class. 

Students that return for the second year of the program learn to prepare potatoes, grains, pastas, meat fabrication, poultry fabrication, and seafood fabrication, as well as various preparations of these items.  Students are taught basic management principles and are given an opportunity to manage the first year students in the preparation of meals for various functions in the facility.  Advanced pastry preparation, menu design, and buffet preparation are also studied.

ProStart certificates are awarded to students who successfully complete their work experience requirements and have successfully passed the year one and year two national exams.   When completing this course the student has the opportunity to gain college credits at several colleges locally as well as nation wide. The student also has the option of entering the work world, military, or applying for apprenticeship with American Culinary Federation.