Culinary Curriculum

The driving force behind curriculum development at The Sow Project is input from industry representatives and working professionals.

Culinary Arts Curriculum

A complete culinary pathway built for skill, confidence, and work.

The Sow Project’s culinary pathway introduces students to the foundations of food service, hands-on cooking, hospitality, safety, business concepts, and paid work-based learning.

Connect About School Partnerships

Four courses. One clear path forward.

Students move from culinary foundations into hands-on food preparation, real-world kitchen training, and advanced studies connected to internship or externship experience.

4 Course Sequence
470 Total Instructional Hours
80% Assessment Requirement

Course Sequence

Course 1

Orientation to Culinary Arts

Includes the foundation skills necessary in the food service industry. Content includes food safety and sanitation, equipment, safety and security, culinary foundations, math, and an introduction to the hospitality industry. Mastery of the food safety and sanitation unit prepares students to take the NRA’s ServSafe exam. Students are required to take and pass this exam to continue the coursework.

Introduction10 hours
Human Relations Management25 hours
Food Safety and Sanitation30 hours
Foodservice Equipment, Safety, and Security30 hours
Culinary Foundations35 hours
Total130 hours
Course 2

Theory and Applications of Culinary Arts I

Provides hands-on practice in food preparation. Techniques include breakfast foods, dairy, sandwiches, fruits, vegetables, salads, garnishes, potatoes, grains, and culinary math. This course should only be taken after students successfully complete Orientation to Culinary Arts.

Breakfast Foods, Dairy, and Sandwiches25 hours
Fruits, Vegetables, Salads, and Garnishes35 hours
Culinary Math25 hours
Total85 hours
Course 3

Theory and Applications of Culinary Arts II

Offers real-world food preparation training. This course covers hospitality, potatoes and grains, customer communication and service, desserts, and baked goods. This course should only be taken after students successfully complete Theory and Applications of Culinary Arts I.

Orientation20 hours
Hospitality Industry30 hours
Potatoes and Grains25 hours
Customer Communication and Service25 hours
Desserts and Baked Goods25 hours
Total125 hours
Course 4

Advanced Studies in Culinary Arts

A culminating course featuring paid internship or externship experience. While participating in on-the-job training, students apply skills related to management, business concepts, customer communication, and service. This course should only be taken after students successfully complete Theory and Applications of Culinary Arts II.

Culinary Business Concepts40 hours
Meat, Poultry, and Seafood45 hours
Stocks, Sauces, and Soups45 hours
Total130 hours

Advanced Studies completion requirements

Before students can complete the Advanced Studies in Culinary Arts course, they must meet the following requirements:

Score 80% or higher on the assessment
Maintain an attendance rate of 90% or more
Maintain a job related to the culinary industry

Built for students ready to learn by doing.

This pathway gives schools a structured culinary arts program connected to food safety, technical skill, hospitality, business concepts, and real work experience.

Start a School Partnership Conversation

Interested in becoming a student at The Sow Project?

Fill out an application today!

Start Cooking