Arts, Business, and Communications: Culinary Pathway

Pathway Summary: 

Careers in management, marketing and operations of restaurants and other food services, lodging, attractions, recreation events, and travel related services.

Pathway Courses:

  • Level 1:  Culinary Arts 1
  • Level 2:  Culinary Arts 2
  • Level 3:  Bake Shop
  • Level 4:  Human Development and Nutrition

See Program of Study and Career Pathways for Other Recommended Electives and Virtual Courses recommended for this pathway.



AP and Dual Enrollment (ECE) Credit Opportunities:

AP 2D Art and Design, AP Biology, AP Calculus AB, AP Chemistry, AP Computer Science, AP European History, AP Physics (algebra-based), AP Psychology, AP English Language & Composition, AP English Literature & Composition, AP Statistics, AP United States Government & Politics, AP United States History, AP World History, UConn ECE Music Theory 1 and 2, UConn ECE Music Appreciation, UConn ECE Physics 1201Q, UConn ECE Physics 1202, UConn ECE French 5, UConn ECE Spanish 5, UConn Seminar in Writing through Literature

Certificate Opportunities:

Students enrolled this pathway may complete exams to become certified in ServSafe Food Manager or ServSafe Food Handler.

Recommended Clubs & Organizations:

  • Family, Career and Community Leaders of America (FCCLA)

Key Business and Industry Partners:

  • The Water’s Edge Resort and Spa
  • Julie’s Cup of Joe
  • The Westbrook Inn

Future Careers:

HIGH-WAGE, HIGH-SKILL, HIGH-DEMAND CAREERS after college: Chefs and Head Cooks, Catering and Banquet Manager, Food and Beverage Manager, Maitre d’, Restaurant Owner, Pastry and Specialty Chefs

HIGH-WAGE, HIGH-SKILL, HIGH-DEMAND CAREERS after high school:  Restaurant Cooks, Bakers, Food Service Managers, Chefs and Head Cooks, Waiters and Waitresses, Bartenders, Wine Steward, Banquet Server, Brewer, Host, Bus Person, Banquet Setup Person, Combined Food Preparation and Serving Workers, First-Line Supervisors of Food Preparation and Serving Workers,

Industry Certifications Associate's Degrees Bachelor's Degrees

ServSafe® Food Handler:  8 hrs

ServSafe® Food Management:  32 hours

Meetings/Conventions/Events:  21 credits

Professional Bartending with SMART:  16 hrs

Hotel-Tourism:  30 credits

Culinary Arts:  32 credits

Dietary Supervision

American Culinary Federation:   75-25 hrs

Culinary Arts and Food Services: 39 credits

Professional Baker:  22 credits

Restaurant & Food Services Mgt.

Hotel-Tourism Management

Hospitality Mgt. Food Service Option

Baking and Pastry Arts

Culinary Arts

Nutrition and Dietetics





Hospitality and Tourism

Recreation and Leisure

Tourism/Hospitality/Event Management

Nutritional Sciences


Hospitality/Resort/Tourism Management

Culinary Arts & Food Service Management

Baking and Pastry Arts



Click here to access a short video about electives recommended for this pathway