Culinary Pathway

Mountain House High School’s Culinary Pathway introduces students to foundational culinary skills while exploring international cuisines, cultures, and equipment. Housed in our state-of-the-art professional catering facility and home kitchen lab, students gain hands-on experience using industry-standard tools and techniques under the guidance of experienced instructors.

Through the program, students develop essential skills in knife handling, food safety and sanitation, food preparation, and professional kitchen operations. They also explore the creative and artistic side of culinary arts, including food styling and presentation. Upon completion, students earn their ServSafe Certification, preparing them for success in the Culinary Arts and Hospitality industry.

• Students in this pathway are also enrolled in a Career and Technical Student Organization (CTSO) that provides students the opportunity to participate in conferences and competitions locally, statewide, and internationally.  The organization Culinary students join is called SkillsUSA.

Culinary 1:

Culinary 1 is designed to equip students with essential life skills while preparing them for entry-level culinary positions. Throughout the course, students gain foundational knowledge and hands-on experience in key areas such as sanitation and safety, where they learn proper food handling, storage, and cleanliness practices to maintain a safe kitchen environment. They also develop human relations skills by practicing effective communication, teamwork, and professionalism in a culinary setting. Students receive extensive training in the use of equipment, learning the correct operation, maintenance, and care of both large and small kitchen tools. In addition, they are introduced to basic food preparation techniques, applying fundamental cooking methods to create a variety of dishes. A special focus is placed on the “Magnificent 7” ingredients, exploring their roles and functions in baking and cooking applications. By the end of the course, students will have a solid understanding of essential culinary practices and be career-ready for entry-level opportunities in the culinary and hospitality industries.  

Culinary 2: 

Culinary 2 builds upon the foundation established in Culinary 1, offering students an in-depth exploration of advanced culinary techniques, diverse flavors, and professional food preparation processes. This course refines and expands students’ culinary skills, preparing them for higher-level roles within the culinary and hospitality industries.

Students will advance their understanding through sophisticated cooking methods, developing greater precision, efficiency, and creativity in the kitchen. The course emphasizes the exploration of flavors, encouraging experimentation with a wide range of ingredients and the study of flavor profiles and balance. Learners will also engage in diverse food preparation, creating dishes inspired by various culinary traditions and cooking styles from around the world.

A key component of the course includes Food Handlers Training, where students gain essential knowledge in food safety and sanitation while preparing to earn their Food Handlers Certificate. All coursework and assignments are completed through Canvas and are designed to provide real-world, hands-on experiences. Students work collaboratively in group labs, rotating through different roles to build teamwork and professional kitchen communication skills.

By the end of Culinary 2, students will have honed their culinary expertise, gained independence and confidence in their abilities, and deepened their understanding of advanced food preparation techniques. Those interested in continuing to the Catering Class and completing the Culinary Pathway must earn a grade of B or higher in both semesters and participate in an interview process.

Catering:

The Catering Course is the capstone class of the culinary pathway, designed to elevate student skills beyond the basics of Culinary 1 and 2. It is a highly practical course that blends classroom theory with real-world project-based learning, including menu planning, budgeting, and executing live catering and fundraising events. The program culminates with a Catering Capstone Project, where students apply and demonstrate all the advanced culinary, management, and business skills acquired throughout the pathway. By the end of the year, students will possess the essential expertise necessary to succeed in the industry, culinary school, or simply become expert home cooks.