Culinary II

About this Major

Work in culinary arts is fast-paced both mentally and physically. It involves standing for long periods of time, working around hot equipment and early morning or late evening work hours. Professionals need to manage projects and tasks and meet deadlines, multi-task, maintain composure under pressure, work effectively with co-workers and ultimately assume a leadership role within a restaurant.


  • ServSafe Food Protection Manager Certification
  • ServSafe Food Handler
  • Food Allergen
  • ProStart Certification (High School only)

*One certification paid by Francis Tuttle. Additional, optional certifications are available at student expense.

At A Glance

Open To

High school juniors and seniors, adult students



Total Hours Required



Part-time only: 10 months of instruction


Daytime Classes, two sessions: Monday — Friday

  • 7:55 a.m. to 11:00 a.m.
  • 12:30 p.m. to 3:35 p.m.
  • High school students and part-time adults enroll in either AM or PM session. Adult students may enroll full-time with permission of Culinary Director.

Student Resources

Uniform Purchase Instructions


Students will take the two courses they did not complete in Culinary I

  • Culinary Skills I 262
  • Culinary Skills II 262
  • Garde Manger 262 hours
  • Baking & Pastry 262 hours

Tuition & Costs

Costs for High School Students

Licensure / Certifications

  • ServSafe Food Protection Manager Certification
  • ProStart Certification
  • ServSafe Food Handler
  • Food Allergen

Tuition & Fees

  • N/A

Textbooks, Supplies, and Certifications (Estimated)

  • Uniform: $122.55

Total Estimated Costs for High School Students


Costs for In-State Adult Students

Costs for Out-of-State Adult Students

Employment & Outcomes

Salary Range


per hour

Pass Rate


Pass Rate

Employment Opportunities

Graduates of this program are qualified to work for:

Hotels, restaurants, country clubs, retail food service establishments

Culinary Arts baking pastry making