Skip to Main Content

Maryland CTE Program of Study

Culinary Arts/ Professional Baking (ACF)

The Culinary Arts program partners with the American Culinary Federation (ACF) to prepare students for successful careers in the food and beverage industry, with a focus on Culinary Arts or Professional Baking. The program includes education in food production, professional cooking, baking, cost control, nutrition, sanitation and food marketing. When combined with science classes, this program will provide the necessary skills for further education and career success. Students may earn industry certification and credit toward becoming a Certified Culinarian (CC) or a Certified Pastry Culinarian (CPC).

CTE Course Sequence

Culinary Basics

This course is the introduction to the fundamental concepts and techniques in the profession of culinary arts. It provides hands-on clinical experience through school-based enterprises, giving the students the opportunity to develop the technical skills required in future culinary and baking courses as well as the foodservice industry.

Professional Cooking

This course continues to build on the foundation concepts and techniques from the Culinary Basics course. Students will be instructed on the fundamental concepts, techniques, theories, ingredients, and methodologies involved in the preparation of basic menu items

Baking and Pastry

Students in this course explore the fundamental concepts and techniques in baking. They will be instructed in the fundamentals of baking science, terminology, equipment, ingredients, weights and measurements, formula conversion and costing of recipes while maintaining the professional standards of the foodservice industry.

Professional Cooking/Baking Internship

Students participating in an internship will be placed in a professional setting under the supervision of a chef or pastry chef that allows students to apply the skills and knowledge of professional cooking or baking acquired from their previous coursework. The internship includes a minimum of 135 hours, which may be paid or unpaid.

Additional Program Advantages

Program Affiliate

Stratford University

Stratford University

Program Recognition

American Culinary Federation


Student Organization



Technical Skill Assessment

Certified Junior Culinarian (CJC)

Certified Junior Culinarian (CJC)