Culinary Arts
Students must be vaccinated for Hepatitis A to comply with St. Louis County Health Department requirements to work in the culinary kitchens.
The Culinary Arts program is taught in a modern, fully equipped, restaurant-style kitchen as required by the American Culinary Federation for certification. Students plan, prepare, and cater meals alongside professional chefs in both the classroom, compete at various competitions throughout the year, and participate in exclusive mentorship and shadowing programs with some of our region’s most recognized culinary leaders.
Prerequisites at time of sophomore review:
Minimum of 7 total credits; of these, 5 must be core credits (1 must be in English), on track to graduate
Also recommended:
- Grade-level reading skills
- Grade-level math skills
Jeff Schroer | 314.989.7693 | Send an Email
Jonathan Todd | 314.989.7693 | Send an Email
Your School Supplies
Credits & Certifications
How will my time be spent?
| Program Year | Classroom Time | Lab Time |
|---|---|---|
| CTE Year One | 26%-50% | 26%-50% |
| CTE Year Two | 25% or less | 76% or more |