Restaurant Management & Culinary Arts

Restaurant Management is an intensive course designed for students who are serious about cooking and learning how to operate a successful food service operation. It provides students with the opportunity to explore the profession and develop skills for employment based on industry standards.

Once introductory knowledge and basic skills are established, students operate the Panther Paw, a 48-seat cafe which serves lunch two days a week to PBHS teachers and staff.One day a week, students are offered a dining experience in café, receiving table service from our chefs.Under the direction of the teacher who is a trained and licensed chef, the students learn cooking methods, food preparation, dining room service and menu development in a commercial setting.

The changing menus enable students to study American regional and International cuisine and their cultures. We also provide on-site catering services for school events and fundraisers. Students have the opportunity to meet professional guest speakers through culinary art lectures and demonstrations.

Our program is certified by the American Culinary Federation Foundation Secondary Certification.

Restaurant Management and Culinary Arts Brochure

Culinary Competition

Each spring, students in the program compete in a Culinary Competition where Senior students in the program act as Executive Chefs, leading a team of underclassmen chefs where they research and develop a recipe taking inspiration from multiple countries while using at least one locally sourced ingredient.


Program Goals

Restaurant and Culinary Program Goals at Paint Branch High SchoolUpon successful completion of this course, the student will be able to:

  • Identify and describe several job opportunities in the food service industry.
  • Use food safety and sanitation practices, completing Serv-Safe training.
  • Develop a strong foundation of cooking techniques and knowledge of ingredients.
  • Identify, use and care for commercial foodservice equipment.
  • Prepare foods using standard recipes and commercial food techniques utilizing math principles for quantity adjustments.
  • Operate a small restaurant, the “Panther Paw”, a bakery, and catering service within the school facility.
  • Display evidences of acquired self-development and work attitudes compatible to obtaining and maintaining a job.
  • Complete a culminating activity each year related to menu development and the implementing & presentation of an entire meal consisting of an appetizer, entree, salad and dessert.
  • Work as a kitchen team member in a professionalcommercial setting.


Mr. Christopher Yep, Chef/Teacher
Kitchen office phone: 301-388-9946

Name Class/Position
Christopher Yep Teacher/ Chef Instructor
Restaurant Management & Culinary Arts
Sandy Levine Teacher
Food Trends and Technology International Cultures and Cuisine

 FACS 2018

The Academic Connection

Students who complete this career development program are prepared for employment, entrepreneurship, and/or post secondary education related to the food service industry. The Professional Restaurant Management Program has articulation agreements with The Culinary Institute of America, Johnson and Wales University and locally at Montgomery College.We meet the food service industry experience requirement for acceptance to the Culinary Institute of America.


  • I. Food Safety and Sanitation

    Hygiene in the workplace, Foodborne illnesses, Food handling, temperature control & critical control points, Receiving and storage, Preventing injury in the workplace

  • II. Kitchen Orientation

    Kitchen layout and vocabulary, Measurements, Standardized recipes and conversions, Operation of large & small equipment, Dishwashing procedures

  • III. Getting Ready to Cook

    Effective mise en place in the kitchen, Knife skills, Herbs, spices & seasonings, Basic prep techniques

  • IV. Food Preparation

    Cooking methods, Desserts & Baked Goods, Stocks, soups & sauces, Salad & Salad dressings, Fruits & Vegetables, Potatoes, grains & legumes, Breakfast Foods, Sandwiches, Meat, Poultry & Seafood

  • V. Menu Development

    Portioning, Cost estimating, Profit Margins, American Regional Cuisines, International Cuisines

  • VI. Career Opportunities

    Resume writing, Portfolio Development, Internships, Customer Service

  • VII. Culinary Arts Guest Speakers


Grading Procedures

Your grades in this course will be based on the following work:

  • 60% - Formative: research projects, kitchen labs, quizzes, class assignments.
  • 30% - Summative: Tests, and other evaluations. Unit kitchen labs.
  • 10% - Homework for practice and or preparation; warm-up and exit exercises.

Acceptance and Make Up of Student Work

  • Each assignment will have a due date. This is when you are expected to turn in the assignment. Your grade will drop (10%) for every day it is late.
  • Deadlines are 3 days after the due date

It is the last day an assignment will be accepted for a grade.

  • Missing work will be recorded in the grade book as a 0%.
  • Students are responsible for informing themselves of make-up work when absent & it must be completed within 3 days of your return.

Extra credit may be offered at the discretion of the teacher.

Grades are available on Edline so students and their parents/guardians have access to their progress.

Hospitality Management

Hospitality Management is a completer program based upon the National Restaurant Association’s ProStart curriculum. You will have the opportunity to earn college credit and gain valuable hands-on experience by working in the hospitality industry.

Are you considering one of these CAREERS?
Chef, Baker, Caterer, Event Planner, Dietician / Nutritionist, Food Critic, Food and Beverage Manager, Instructor, Hotel Manager

WHERE would you like to work?
Airplane, Cruise Ship, Hotel, Restaurant, Bakery, Office, School, Catering Company, Hospital


Do you want to learn to cook? Do you love cooking and want to learn more?

Food Trends: Food Science, Kitchen Safety and Sanitation, Food Borne Illnesses, Nutrition and You, Nutrition for Athletes, Healthy Choices for Meals and Snacks, Eating Disorders, Knife Skills, Microwaves and Cooking Utensils, Careers in the Culinary Arts, Fast Foods, Being a Smart Shopper, Kitchen Inventions, Cooking Terms, Food Labels and Additives

Cook Cook Cook: French Toast, Waffles, Pancakes, Omelets, Crepes, Pretzels, Pizza, Pasta with Marinara Sauce, Macaroni and Cheese, Fried Rice, Smoothies, Cupcakes, Cookies, Candy, Monkey Bread, Cheesecake, and much more!

Hospitality Management Courses

  • Culinary Essentials

    Refine your culinary and food service skills.
    Attention will be given to all aspects of careers in the hospitality industry.

  • International Cultures and Cuisines

    Examine the emphasis of food as it relates to other countries and different cultures and regions within the United States. Study workforce trends, career paths and postsecondary requirements for careers in the hospitality industry.

  • Hospitality Management Internship

    2 credits – 400 hours
    Apply knowledge and skills to an authentic internship
    in hospitality management. Collaborate with professionals and gain relevant workplace experience.

  • ProStart Exams I and 2

    Apply for the ProStart National Certificate of Achievement

The Panther Paw

Please visit our website:

Here is our current menu from the student-run Restaurant: The Panther Paw!

Follow us on twitter @ThePantherPaw

 2016 Fall Menu at the Paw

Special Events

The students in the RM & Culinary Arts took a field trip to the US Foods Show in D.C. to learn new techniques from the industry! See some pictures from the event here.