Culinary Arts/Restaurant Management Services

Learning Fundamentals

Students in the Culinary Arts/Restaurant Management Services pathway develop the fundamental skills needed to become culinary professionals. The curriculum focuses on real-life applications of cooking, baking, and pastry methods as well as techniques, nutrition, safety and sanitation principles, and food and kitchen cost controls.

Experiences Outside of the Classroom

With internships, co-ops, and mentoring by industry professionals, there is no shortage of experiences outside of the classroom for students to further their training while being introduced to a work environment and employability skills.

The annual ProStart Culinary Invitational gives students added exposure to the culinary industry and tests their teamwork, workplace communication, and culinary skills by challenging them to create a three-course meal using only butane burners. The MHS team won first place in the Pennsylvania ProStart Culinary Invitational in 2015, 2016, and 2018, which qualified the group to compete at the national event sponsored by the National Restaurant Association Educational Foundation in front of industry leaders and culinary institutions.