There is no better place than South Carolina to build a career in hospitality.  The state's natural and cultural attractions draw more than 29 million visitors every year.  Culinary Arts students will receive hands-on education in food production, while developing professionalism and proficiency in cooking, cost control, nutrition, and sanitation.  Students will develop not only cooking skills, but also creativity, leadership, and discipline skills.




  • Head Chef
  • Pastry Chef
  • Cook
  • Restaurant Manager
  • Executive Chef
  • Assistant Food and Beverage Manager




Introduction to Culinary Arts

Grades: 10-12
Prerequisite: $150 for Uniform, Swofford, and Culinary fee
Introduction to Culinary Arts provides students with hands-on training in a professional kitchen.  In this class students will learn basic cooking techniques, knife skills, sanitation, understanding recipes, measurements, and product identification.  Students will be introduced to the many career opportunities that are available in the food service industry. 


Culinary Arts I (Honors Credit or AP Credit and Dual Credit)

Grades: 10-12
Prerequisite: Introduction to Culinary Arts
Culinary Arts I prepares students for gainful employment and/or entry in postsecondary education in the food production and service industry.  In this class, students will expand on the knowledge gained in the introduction class by preparing cuisine from around the world.  Students will also work on management skills and learn what it takes to run an actual restaurant.  Students will have the opportunity to become ServSafe Certified in sanitation, a valuable certification when seeking employment or beginning a postsecondary education in this field. This course offers dual credit to Spartanburg Community College for ServSafe.  


Culinary Arts II (Honors Credit or AP Credit and Dual Credit)

Grades:  11-12
Prerequisite:  Culinary Arts I
Culinary Arts II is the advanced culinary arts class and is for students that are serious about a future career in the food service industry.  In this class students will have an understanding and knowledge of how an entire restaurant works, learn recipe development and expand on cuisine from around the world.  Students will also gain a firm understanding of industry standards and how to thrive in the food service industry.