Culinary Arts Program
Welcome to the Kelseyville High School Culinary Arts Program. Our program prepares students for careers and lifelong skills in food service, baking, nutrition, and hospitality — all while building real-world experience right here on campus.
About the Program
The KHS Culinary Arts Program offers a hands-on, career-focused pathway for students interested in food science, professional cooking, baking, and service management. From foundational nutrition to advanced catering and pastry work, students graduate with industry-recognized certifications and practical experience that sets them apart in the workforce.
Course Pathways
Our culinary pathway is designed so students can build skills progressively, from foundational knowledge to advanced professional practice.
(Grades 9–12 | UC/CSU "G" Elective)
The entry point for all culinary students. This course covers essential nutrition concepts, kitchen safety, and introductory cooking techniques. No prerequisites required — open to all high school students.
(Grades 10–12 | Prerequisite: Foods and Nutrition)
Students dive into the art and science of baking, developing skills in bread-making, pastry techniques, and dessert preparation. This course lays the groundwork for advanced baking study and service management.
(Grades 10–12 | Prerequisite: Foods and Nutrition)
Building on foundational skills, students explore professional culinary techniques, menu planning, and real-world food service experience — including catering for school events.
(Grades 11–12 | Prerequisite: Baking and Pastry | UC/CSU "F" Elective)
The capstone of the baking pathway. Students refine advanced pastry skills and learn the principles of service management, with opportunities for leadership and community engagement.
Real-World Experience
- On-Campus Catering - Advanced Culinary Arts and Baking & Pastry students take the lead on catering and serving at four Student of the Quarter Luncheons each school year. These events give students hands-on experience with professional food preparation, presentation, and service in a real catering environment.
- Internships - We are actively working with our CTE Advisory Board to develop internship opportunities for culinary students. Stay tuned for updates as these opportunities develop.
- Industry Advantage - Students who complete our program graduate with a Food Handler card and documented culinary experience — qualifications that give them a meaningful head start when pursuing jobs in food service and hospitality.
Food Handler Certification
Before participating in any cooking activity, all students must earn a California Food Handler Certification. This ensures that every student works safely and professionally in our kitchen spaces.
Advanced students go further — they receive refresher training and become certified through ServSafe Food Handler certification (valid 2–3 years). Students may also choose to take the ServSafe Food Manager Exam (valid 5 years) for an even more valuable credential. This exam is administered directly through our program, as our instructor, Mrs. Cramer, is a certified ServSafe Proctor.
These certifications are recognized industry-wide and can give students a real advantage when applying for jobs in food service.
Upcoming Events
Field Trips & Enrichment
We believe learning happens beyond the classroom. Our students participate in experiences that connect them to the broader culinary world, including:
- Lake County Restaurant Expo — an annual industry event where students engage with local food service professionals
- Culinary School Visits — occasional trips to explore post-secondary culinary education
- Farm-to-Table & Artisan Food Experiences — advanced baking students are currently working toward a trip to Humboldt County to visit a chocolate factory and a farm-to-ice-cream operation
We are continuously working to expand our field trip and enrichment offerings.
FCCLA — Family, Career and Community Leaders of America
The Family, Career and Community Leaders of America (FCCLA) is our student-led organization fully integrated into the Culinary Arts Program. FCCLA gives students the opportunity to develop leadership, compete regionally and statewide, and serve their community.
Get in Contact
For course syllabi, please reach out directly to Mrs. Cramer or visit the school's main office.
Teacher
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