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Culinary Arts


ProStart is a career and technical education program that combines the foodservice industry and classroom to teach culinary skills and restaurant management principles, as well as communication, teamwork, professionalism and time management skills.


Culinary courses at the CLC

ProStart 1: Introduction to Culinary Arts that covers basics of commercial food production and service. Culinary Labs: Soups, Stocks and Sauces, Bread Baking, Introduction to pastries, Pastas.

ProStart 2: Advanced Culinary Arts that builds on ProStart 1 food production and food service techniques. Culinary Labs: Introduction to Catering, Advanced Pastry, Menu Development,

images from the prostart class

Pathway Information


Hospitality & Tourism Pathways

Culinary Arts

Skills Taught

  • Culinary Techniques and Cooking Skills
  • Food Safety and Sanitation
  • Menu Planning and Recipe Development
  • Pastry and Baking Techniques
  • Culinary Nutrition
  • Kitchen Management and Organization
  • Plate Presentation and Garnishing
  • Culinary Terminology and Professional Language
  • Customer Service and Interpersonal Skills
  • Cost Control and Budgeting
  • Culinary Trends and Industry Insights

Careers in Hospitality?

  • Baker
  • Banquet Manager
  • Caterer
  • Chef / Sous Chef
  • Food and Beverage Director
  • Food Inspector
  • Restaurant Manager / Owner
  • Personal Chef
  • Food Writer
  • Recipe Development
  • Corporate Chef
  • Nutritionists