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ATS Culinary Arts

Culinary Arts is open to Sophomores, Juniors, and Seniors, during the A.M. and the P.M.

This course is designed for the student who wishes to learn the culinary arts and prepare for a career in food preparation in a hotel, club, or restaurant environment. With an emphasis placed on the fundamentals of the culinary arts, the student will also learn the fundamentals of restaurant and banquet service.

Areas of study include kitchen safety, sanitation, baking and pastry, purchasing and receiving, cost control, supervisory development, meat fabrication, soups, stocks and sauces, international cuisine, and menu design.

Students will also be eligible to receive sanitation certification from the National Restaurant Association. During the third year of study, students will take college level Culinary Arts.

Instruction stresses quality food preparation techniques and creative food presentation styles. The skills learned in this class, if not utilized as a career choice, will be beneficial throughout life when planning family meals.

Students who successfully complete the program may find skilled careers as a line cook, prep cook, server, server assistant, or host/hostess. This program is an excellent jump start for a post-secondary culinary arts education.

COURSE OBJECTIVES - To develop the following:

  • Working knowledge of the basic principles of the culinary arts.
  • Safe work habits in utilizing the tools and equipment of the trade.
  • Sanitary work habits for use in the lab and throughout the student’s career.
  • A sense of pride in workmanship of the foods created.
  • An understanding of food science
  • Working knowledge of nutrition and dietary needs.


  • Safety in the work place
  • Meat, poultry and seafood fabrication
  • Food service sanitation
  • Soups, stocks, and sauces
  • Basic kitchen terminology
  • Beverage preparation and service
  • Weights, measures, and conversions
  • Table service
  • Equipment identification
  • Appetizers, hors d'oeuvres, and canapés
  • Creativity in presentation
  • Salads and sandwiches
  • Baking and pastries
  • Banquet organization and preparation
  • Breakfast preparation
  • Restaurant and cost control
  • Product identification and preparation
  • Nutrition and diet therapy
  • Entree preparation
  • Purchasing and receiving
  • Vegetable and starch preparation
  • Supervisory development
  • International cuisine

The student must be enrolled as a high school sophomore, junior or senior. The student must have a basic understanding of the following mathematical concepts: addition, subtraction, multiplication and division. The student should understand and be functional in these concepts as they pertain to whole numbers, fractions and decimals.

Students enrolled in a Career Education Program are expected to conduct themselves in a professional manner. Students must be able to follow instructions and work as a member of a team to achieve the course objectives. Students are expected to be accurate, have a positive attitude and maintain good attendance throughout the school year. Instruction will involve both classroom and laboratory experiences with home study required.

Recommended High School Courses:

  • Family and Consumer Sciences
  • Applied Math through Algebra
  • Art Fundamentals

These courses are not established as pre-requisites. Students that have been successful in these courses have historically demonstrated a higher degree of success in this career education program.

Estimated Instructional Materials Requirement:

  • Blue or black ink pen
  • Loose leaf paper
  • 3-ring binder
  • Textbook (provided)
  • Culinary Arts uniform (2 jackets, 1 chef pants, 2 aprons, 1 hat)
  • Hepatitis A vaccinations (series of 2 shots) available through your doctor or the local Health Department
  • SkillsUSA membership dues ($20.00)
  • Total Estimated Cost: $100.00

Students will receive a letter during the summer detailing uniform ordering procedures.

Area Technical School Seniors, who have completed two years of the Culinary Arts Program, along with the recommendation of the ATS Culinary Arts Instructor, have the opportunity to continue their Culinary Arts education after normal ATS hours if their sending school allows them to enroll in the third and fourth semesters of the Jefferson College Culinary Arts late afternoon program. Students will need to provide their own transportation.

For more information on this program, please contact your high school counselor, the ATS Director, or the program instructor:

ATS Director - Suzanne Richardson
(636) 481-3340

Culinary Arts Instructor - Garrett Miller
(636) 481-3470

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