Culinary Arts & Chef Training
The Culinary Arts program offers a sequence of courses in professional food service. Instruction includes entry-level and advanced skill training for chefs and other professionals in the food preparation industry.
To enroll in this comprehensive program, you should be able to read and write English and use effective communication skills. You should also be able to work long hours with some physical effort, do fine detail and artistic work, and handle stress. For the most advanced course you must have basic chef skills, have the ability to work with professional cooking equipment, and have a white chef's coat, hat and pants.
Strategies for selecting and preparing healthier foods are emphasized. In the introductory course you will learn marketing and sales, legal requirements, menu planning, contracts and purchasing. The buffet course offers instruction in food decoration, line setup, preparation of pates, salads, charcuterie and specialized foods.
The baking and pastry course provides training in doughs, frostings, fillings, glazes and decorating. In the hot food preparation class you will learn fabrication techniques, grill work, vegetable preparation, saute station and roasting. Another class focuses on stock, soup and sauce preparation.
Some of the equipment you will use includes food carving and sculpture tools, molds, pastry bags, dough cutters, sausage grinders/stuffers, ovens, mixers, blenders, various chef's knives, steam kettles and food processors.
Baking Skills Intro
This course provides entry-level training in baking skills for students interested in a career in pastry baking. Employment possibilities include pastry cook helper, pastry cook apprentice, and kitchen helper. Instruction covers the following areas: basic baking techniques and basic ingredients utilized in the industry. Development of a variety of breads, sweet doughs, roll varieties, pie dough and fillings, cakes and cookies. Student use equipment which includes baker's oven, industrial mixing machines, measuring cups, spoons, and bowls, and kitchen utensils. A minimum of 144 hours is required for completion.
This course provides entry-level training in baking and pastry skills for students interested in a career in pastry baking. Employment possibilities include pastry cook helper, pastry cook apprentice and baker helper. Instruction covers the following areas: introduces students to the baking industry, baked products, and ingredients. Student develops basic skills utilized in professional bakeries. Students uses equipment which includes: industry mixing machines, pastry ovens, weighing and measuring utensils. A minimum of 180 hours is required for completion.
Purchase and Control
This course provides entry-level training in food purchasing and control. Employment possibilities include kitchen helper, baker helper, and kitchen supervisor. Instruction covers the following areas: storeroom operation, pricing, purchasing, operating controls for food service, and storeroom clerk. Students will use equipment which includes a calculator. A minimum of 58 hours is required for completion.
This course provides entry-level training in food service safety and sanitation. Employment possibilities include kitchen helper, cook helper, pastry baker helper. Instruction covers the following areas: Sanitation, the microworld, contamination and food borne illness, the flow of food through operation, purchasing and receiving safe food, clean and sanitary facilities and equipment, crisis management. Students use equipment which includes cleaning and sanitation products, kitchen cleaning items, storage items and thermometers. A minimum of 42 hours is required for completion.
Culinary Arts Program