Culinary Arts and Hospitality prepares students for success in the food service and hospitality industry. Students are taught food preparation, dining service, inventory control, safety and sanitation. Our students also learn nutrition, healthy cooking, equipment identification, use of hand tools and culinary vocabulary. Students prepare soups and sauces, breakfast entrées, sandwich production, pies, cakes, yeast-raised products, entree preparation, international dishes, vegetable preparation, garnishing, salads and dressings. Over the past several years, DCTS students have won state and national food preparation and service competitions. DCTS participates in the Careers through Culinary Arts Program (C-CAP), which provides a professional culinary network connecting students with internships, college programs and scholarships. Upon graduation, students may seek immediate employment, enter an apprentice program or continue culinary or management studies at the post-secondary level.