On Monday, the Culinary Arts II class catered its largest event of the year by supplying meals for over 650 guests at the 2013 Senior Awards Night.  The Regional Occupation Program at CHS includes Culinary Arts program, which consists of Culinary Arts I and Culinary Arts II.

Culinary Arts teacher Chef Kerrie Allen emphasizes that her goal for the CHS program is not only to teach students how to cook well and become master chefs but also to teach practical skills that will prepare them for life as an adult.

“You have to have a special skill to be a baker,” said Allen.  “But everyone needs to learn how to cook.  As students are going off to college they need to learn how to cook a basic, healthy wholesome meal.”

The culinary arts curriculum at CHS enables students to expand their fundamental cooking skills.  Students learn to prepare meals that include various food groups to create healthy, well-balanced meals according to the proper nutritional values of the food pyramid.  The culinary arts program gives students the opportunity to learn about kitchen safety, meal planning, budgets and the importance of sanitation while cooking.

During the spring semester of Culinary Arts II, students take part in the Coyote Café, a program in which students make and serve food to campus faculty and staff.  The Culinary Arts program also catered an assortment of banquets and events throughout the school year, such as the grand opening of the Performing Arts Education Center, the Western Association of Schools and Colleges visit, the Academy of Media and Entertainment awards banquet, the swim banquet and the celebration of the fiftieth anniversary of the Las Virgenes Unified School District.

“Cooking is important because it not only gives you an enjoyable experience but it also teaches you how to eat healthy and how to be independent,” said Culinary Arts II student senior Vanessa Klotzman.

The Culinary Arts program will continue to deliver meals and host celebrations for the remainder of the year.