Students, who are interested in culinary arts or cosmetology, engage in real-world experiences through internships and mentoring opportunities.
Offered at Caroline Career and Technology Center
This is an in-depth course of study on theory and practical skills applications in the areas of hair, nail and esthetic care, chemistry, anatomy and physiology, business, communication and state laws, rules and regulations. The 1,500-hour program includes classroom instruction, clinical experience, related mentored work-based learning experience and a senior capstone project.
Successful students may obtain certification in Cosmetology through the Maryland State Board of Cosmetologist
|Course 1||Course 2||Completer Requirements|
|Principles and Practice of Cosmetology||Advanced Cosmetology: Theory and Application, Mastery of Cosmetology, and Cosmetology Practicum||In order to be a completer for this program of study, students must obtain 1500 hours and take the theory and practical skills State Board Cosmetology exam.|
Offered at Easton High School
The Culinary Arts program partners with the American Culinary Federation (ACF) to prepare students for successful careers in the food and beverage industry. This is a 4-credit CTE program that educates high school students in professional cooking and baking. Students will progress through a program that includes hands-on education in food production, while developing professionalism and proficiency in cooking, baking, cost control, nutrition, sanitation, food marketing, and dining room service. Students have the opportunity to operate an in-school restaurant, The Garden Bowl.
Successful students may obtain Junior Culinarian Certification through the American Culinary Federation assessment. Successful students may also obtain college credits through Stratford University, Chesapeake College and Anne Arundel Community College.
|Course 1||Course 2||Course 3||Course 4||Course 5|
|Culinary Basics I||Culinary Basics II||Culinary Pathway I||Culinary Pathway II||Culinary Work Based Learning and/or Culinary Pathway III|