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: Focuses on essential life skills and entry-level preparation. Students learn kitchen sanitation and safety, teamwork and professionalism, proper equipment maintenance, and basic cooking methods, with a special emphasis on the "Magnificent 7" ingredients.

Culinary 2: Expands into advanced culinary techniques, diverse global flavors, and sophisticated cooking methods. Includes collaborative group labs and Food Handlers Training. Students will have the opportunity to get their Food Handlers certification if they continue on to Catering or Baking. Note: Students must earn a grade of B or higher in both semesters and complete an interview to continue to the Catering or Baking class.

Advanced Baking: In this hands-on capstone course, students will master the foundational science, techniques, and creativity of the bakeshop.  Students learn core baking principles, including precise measurement, gluten development, ingredient functions, and proper bakeshop sanitation. Through practical training, you'll master yeast and quick breads, classic pie doughs, choux paste, and delicate puff pastries. 

Catering: This hands-on capstone course blends theory with real-world, project-based learning in menu planning, budgeting, and executing live catering and fundraising events. Culminating in a Catering Capstone Project, students master the advanced culinary, management, and business skills needed to excel in the industry, culinary school, or at home.

*Culinary Arts is a 3-year pathway.  Advanced Baking and Catering are both options to take for the Capstone class to earn a cord.  In addition, students who want to take a 4th year can do all 4 courses.