The Culinary Arts curriculum prepares students for positions as chefs, cooks, and food preparation workers who prepare, season, and cook a wide range of foods—from soups, snacks, and salads to entrees, side dishes, and desserts. They work in a variety of restaurants and other food services establishments. Students work with the latest tools and technologies in the curriculum. Occupational levels of education, salaries and demand vary across the concentration. Educational levels, salaries, and demand vary within the concentration. This program allows students the opportunities to experience classroom and laboratory components and instruction that meets industry validated standards, work-based learning in the form of internships, cooperative education, school-based enterprises and membership in the Family, Career & Community Leaders of America (FCCLA) and SkillsUSA, which are organizations that provide opportunities to build leadership and competitive skills necessary in the world of work and in the community.