Professional Culinary Arts & Hospitality
(12 months to complete at Full Time)
The Professional Culinary Arts & Hospitality program offers students the opportunity to prepare for employment as pastry, restaurant, hotel and resort cooks, in addition to basic management positions in the Commercial Foods industry. Professional Culinary Arts & Hospitality students may enter this program at the beginning of each quarter however, they must meet minimum academic standards in reading, mathematics and language prior to graduation. National Commercial Foods Certifications are offered in Sanitation, Nutrition, and Hospitality Supervision in an on-line environment for ACF Certification.
This Professional Culinary Arts & Hospitality program is a blend of classroom/lab activities, on-line activities, and culinary arts procedures. Students learn the industry standards to be successful in Dining Room Services, Food Production, Garde-Manger, and Baking and Pastries.
Introduction to the Hospitality & Food Service Industry introduces the student to the nuances of Dining Room Services as well as beginning cooking principles. Commercial Food Production introduces students to a variety of topics including knife skills, principles of cooking, soups, stocks, sauces, breakfast, meal fabrications, international flavor principles, and presentation as part of the course.
Garde-Manger offers instruction in cold food preparation, centerpieces, charcuterie, and principles of service for commercial food production. Baking and Pastries span the art of dessert creation, from novice-style gelatins and puddings to paté and brioche, puff pastry and chiffons, cake decorating and wedding cakes.
Instruction in these areas of Professional Culinary Arts & Hospitality is demonstrated through lectures, videos, as well as on-line activities, class hand-outs and demonstrations.
Instruction in other aspects of Commercial Foods management, such as beverage service and controls or purchasing and receiving, is acquired using hands-on computer procedures utilizing specific software for that purpose. Central to the Culinary Arts program are the highly interactive hands-on cooking experiences, where students are directed in a wide range of food preparations from stocks, sauces and soups to baked goods and desserts. General housekeeping and equipment operation skills, necessary to any commercially run venture, are a part of the curriculum
Latest Food Service Inspection Report : Click HERE to view the report.
(6 months to complete at Full Time)
Upon completion of the Baking and Pastry Arts program, students will be eligible for employment in the following positions:
- Pastry Cook/Baker
- Employment in Bakeries, Restaurants and Grocery Stores baking departments
The Baking and Pastry Arts program prepares students to work with bakery goods. The content includes but is not limited to preparation, presentation and serving of a wide variety of baked and dessert goods and advanced Baking and Pastry Arts preparations such as chocolate and sugar work.
(6 months to complete at Full Time)
Upon completion of the Culinary Vegetarian & Plant Based Specialty program, students will be eligible for employment in the following positions:
- Food Preparation Worker
- Restaurant Cook
- Nutritional Services (Health Care) Cook
- Private Chef
The Culinary Vegetarian & Plant Based Specialty program prepares students for employment in the plant-based food industry and will be a catalyst to a healthier personal lifestyle. The content includes but is not limited to preparation, presentation, and choosing nutritionally sound ingredients/cooking methods while using a variety of whole natural foods. Culinary Vegetarian & Plant Based Specialty is a blended program. Hands-on activities are completed in our state of the art, full production commercial kitchens. Academic activities and sanitation (ServSafe) are a blend of lectures, videos, demonstrations and on-line curriculum.
For additional information contact:
Mrs. Franzie Williams, counselor for Hospitality
(754) 321-5732 or (754) 321-5700