Culinary Arts

Students who attend CMTHS in Culinary Arts, Baking and Restaurant Practices will be introduced to all areas in the hospitality industry.  Culinary Students entering Level 2-3 will be following the PA State Task List.

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All Students will participate in all areas of rotations, which include; Executive Chef, Sous Chef, Restaurant Manager, Kitchen Steward, Expediter, Garde Manager, Hands on Theory and Baking.

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Culinary Level 2-3 students will be introduced to Myculinarylab which is our online digital cookbook called, "On Cooking," by Pearson.  All students have access to use the website for homework and in class assignments. Students are assigned individual access and can use their email addresses to access the account.  Student work is posted and videos are presented week to week.  

The student classroom has four computers and we have access to 25 chrome books for the students to use.  

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Students should come prepared to school with a full clean uniform, writing utensil, and binder daily.  Senior Seminar is half of the class on Monday's and Theory lessons are on Friday.  

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If parents or students have any questions at any time they can email me at:

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