CTE Culinary
Applications for SRESD CTE programs closed on February 27, 2026. Students will receive additional information after applying.
Course Description
Culinary introduces students to the essential knowledge and skills needed for careers in the culinary, hospitality, and food service industries. Students will develop hands-on skills in workplace safety, food sanitation, equipment use, food preparation, nutrition, culinary math, and sustainable practices. Students will gain experience with food service operations, including purchasing, inventory management, budgeting, cost control, marketing, and profitability. Through practical learning experiences, students will build the technical, professional, and business skills necessary for continued education and employment in the culinary industry. Classes are held at the CCRC in Vernon.
This is a CTE Program pending state approval.
Instructional Topics
Safety and Sanitation- Cooking Techniques
- Customer Service
- Food/Service Management
- Baking/Pastries
- Hospitality
Program Prerequisites
Students must have completed the 10th grade of high school and have a minimum 2.0 GPA. Students must be 16 years of age or turn 16 in grade 11 and complete the RESD orientation. Year 2 students must be in good academic standing to enroll.
High School/College Credits
Students who successfully complete Culinary will earn high school credit and will also have the opportunity to earn articulated college credit.
Certifications
- ServSafe Food Safety Manager
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