The Culinary Program

South High Community School

The Culinary program located at South High School is designed to educate and prepare students to become entry -level workers in the foodservice industry. Students will learn the necessary skills to prepare food for restaurant, private, or corporate settings. Students will also gain experience with customer service through the daily operations of the Colonel’s Café – a lunch service operation open to teachers and staff of South High. Throughout the program, students are encouraged to think for themselves and to always put their customers first.

Communication skills, Mathematics, Business writing, Reading, and Computer skills are reinforced on a weekly basis so students are prepared to be the best employee they can be. Further, instruction on employability and management/entrepreneurship provide students with a solid understanding of the world of work as well as what is required to open and operate one’s own business.

Upon graduation, after taking both Foods I and II classes, most students are prepared for entry level positions in the foodservice industry. They are able to run a station in a restaurant, understand sanitary measures, prepare basic culinary recipes, and provide good customer service. In addition, students who are interested in pursuing a formal career in foodservice, have the opportunity to pursue two and four year degrees at any college offering Culinary Arts, Baking and Pastry Arts and/or Management.

Course Offerings

Intro Human Serv

Course Numbers: 7193 (1.00)(C)

Type: High School
Area: Career Technology (Non 74)

Counted In GPA:
Count In Honor Roll:


9th Grade

All grade 9 students interested in Early Childhood Education or Food Services, enroll in Introduction to Human Services, a survey course that covers child development, nutrition, health related issues, and home management. Students are able to choose either Food Services or Early Childhood Education after completing this course.

10th Grade

  • Safety
  • Terminology
  • Food safety and sanitation
  • Describe/demonstrate cooking methods
  • Dining room operations
  • Utility services
  • Meats and poultry
  • Desserts
  • Customer Service

11th Grade

  • Food safety and sanitation
  • Utility services
  • Dining room operations
  • Menu planning, ordering, receiving, and storage
  • Describe and demonstrate cooking methods
  • Prepare:
    • Meats and poultry
    • Grains, legumes, and starches
    • Stocks and sauces
    • Baked goods
    • Desserts
    • Seafood
    • Sandwiches
    • Fruit and vegetable dishes
  • Customer Service
  • Employability
  • Management/Entrepreneurs

12th Grade

  • Food safety and sanitation
  • Utility services
  • Dining room operations
  • Menu planning, ordering, receiving, and storage
  • Describe and demonstrate cooking methods
  • Prepare:
    • Meats and poultry
    • Grains, legumes, and starches
    • Stocks and sauces
    • Baked goods
    • Desserts
    • Seafood
    • Sandwiches
    • Fruit and vegetable dishes
  • Customer Service
  • Employability
  • Management/Entrepreneurship

Cooperative Education and Internship Opportunities

All eligible students have the opportunity to participate in Cooperative Education and Internship experiences at a variety of approved learning sites across the city in their junior and/or senior year. While the requirements and specific opportunities vary from school to school, and program to program, the structured combination of classroom based education and practical work experience provides students with the skills necessary to comfortably navigate the world of work.

Career Opportunities

  • Chef
  • Baker
  • Food Stylist for photo shoots
  • Sous Chef
  • Caterer
  • Bed and Breakfast
  • Executive Chef
  • Nutritionist
  • Cooking School Instructor
  • Line Cook
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