Calinary in the C.A.T.S Centure

Come cook at the C.A.T.S Centure


The Center for Advanced Technology Studies (C.A.T.S) every day students prepare to sever adults and staff meeting to improve are culinary work and provide future career.

Educational Requirements

Culinary Arts

Grade: 10, 11 Semesters: 2 Blocks: 2 Credit: 2
Math skills (basic math, fractions, decimals and percentages), Eye-hand coordination
2.0 overall GPA in academic classes
Strong interest in culinary industry

Grades: 11, 12 Semesters: 2 Blocks: 2 Credit: 2
Prerequisite: Pro Start 1


Safety and Sanitation (Level 1) – Students will explore the fundamentals of food sanitation through the use of the National Restaurant Association’s ServeSafe Program. This is a nationally recognized food safety course. If the student is serious about a career or job in the food industry then it is strongly suggested they take the national food handler test. This is optional and has an additional fee associated. This fee is not from the school district but imposed by the National Restaurant Association.

Equipment Identification, Knife Skills and Cooking Methods (Level 1) – Students will be taught the different tools and equipment used within the kitchen. Knowing what each item is called will enhance their learning experience and prepare them for a job in the culinary field. Knife skills are also a basic and essential skill within the culinary field. Students will learn the basic knife cuts and will work to become proficient in how to use a knife and how and why each knife cut is used in the cooking process.

Stocks, Sauces and Soups – Students are taught the foundation of classical cuisine through proper stock production and technique. They will learn the Five Mother Sauces and the derivatives, as well as comparing the classical production methods with modern sauces. During this session we will learn about the history of the culinary profession from where it began to where we are today. Finally, soups will be explored, with each student learning the technical methods for making each category of soup.

Vegetables, Grains and Starches – Various cooking methods will be introduced to the student as different vegetables and starches are examined. Proper receiving and storage methods will be utilized, and students will learn such things as how starch content plays into cooking and product selection, how acids and alkaline affect food, and classic recipes and food preparations.

Meats and Proteins – Students will be introduced to the center of the plate proteins and will gain an appreciation for the use of these animals. Students will learn grade differences, how to fabricate primal cuts of often used animals, proper cooking methods for each cut and finishing sauces. This part of our course will explore beef, veal, lamb, pork, game and poultry.

Garde Manger – Students will be introduced to the “cold kitchen” and learn both the traditional and modern methods for preparing pates, terrines, sausage and cold food presentation. We will also spend time exploring the wonders of the common egg. Platter presentations will be practiced.

International Cuisine – Preparation of foods from around the world will be the focus of this class, emphasizing the classic dishes of the various countries. Although French cuisine will be given particular attention, other styles of cooking and culture will be explored in depth.

New World Cuisine – Regional U.S. foods are explored as well as some of the flavors and customs of our neighboring countries. Students will learn the history of foods from different regions, and gain an insight as to why there are so many differences in the foods of our land.

Seafood – Students will learn about different kinds of seafood and how to handle and prepare different seafood dishes.

Fruits and Sandwiches – Students will learn about all the different fruits of the world and how to use them in cooking dishes and sauces. We will also explore the world of sandwiches and how to make basic and advanced sandwiches.

Baking and Pastry (Level 1 and Level 2) – The students will be exposed to baking and pastry techniques such as the muffin methods, creaming method and biscuit method of baking. We will be exposed to baking breads and pastries such as Pate a Choux. We will also explore ice creams, mousses and meringues. We will also explore plating and presentation skills for individual desserts and large platters for large events.

Plating and Presentation Techniques (Level 2 Only) – Students will learn different plating and presentation techniques. We will learn plate presentation as well as display building for larger parties.

Management and Mock Restaurant Service – (Level 2 Only) – We will spend time on restaurant management as well as learning to set up a line for service, understanding what “line ready” is and having mock services to prepare students to enter the work force and work in a working kitchen.

Working Requirement

Culinary Arts


Pro-start 1 prepares students for occupations and higher education programs of study related to the entire spectrum of careers in the food industry. Instruction and intensive laboratory experience include the importance of customer service, the importance of food safety and establishing a food safety system, preparing and serving safe food, preventing accidents, kitchen basics, food service equipment and nutrition. Additional laboratory experiences include breakfast foods, salads and garnishes, fruits and vegetables, accounting and controlling food service costs. Students have experiences shadowing in local restaurants and food service establishments. Students will have the opportunity to be trained in ServSafe (manager’s level) and receive a certificate from the National Restaurant Association. This certificate enables students to be more employable and earn more hourly earnings. Closed-toed, closed-heeled shoes and culinary uniform are required.

Grades: 11, 12 Semesters: 2 Blocks: 2 Credit: 2
Prerequisite: Pro-start 1
During Pro Start 2, the students will learn about the history of food service and the lodging industry. They will be trained in a variety of culinary skills and use hands-on experiences to practice preparing many dishes with potatoes and grains, desserts and baked goods. Additionally students will learn about stocks, soups and sauces, meat, poultry and seafood. Business skills will be of most importance with a concentration on accounting skills, purchasing and inventory control, tourism and the retail industry. The art of service will be practiced along with how to create and market an inviting menu. Students will continue to shadow and identify worksites for placement in work-based learning experiences. Final certification includes securing employment at one or more food service locations in the local community. Closed-toed, closed-heeled shoes and culinary uniform are required