Culinary & Baking Arts

Occupation Opportunities
Cook
Pastry Chef
Executive Chef
Food Service Manager
Meeting & Convention Planner

Certification Opportunities
ServSafe Food Handler Certification
ServSafe Manager Certification
Workplace Readiness Skills

Credits for this Program Include:
Year 1: Culinary Arts I—Baking (2 Credits)
Entrepreneurship OR
Economics/Personal Finance (1 Credit)
Year 2: Culinary Arts II—Baking (2 Credits)
Culinary Specialization (1 Credit)

Preferred Aptitudes
Proficient with fractions
Able to stand for long periods of time

Offered at Both Campuses

This two year course is designed as an introduction to the principles and techniques used in the preparation of high-quality baked goods and pastries. Students learn to bake yeast breads, quick breads, pies, cakes and specialty desserts. The course gives students the opportunity to practice the skills required in food establishments such as restaurants, hotels, bakeries and catering facilities. Students participate in the National Restaurant Association’s ServSafe Program to help keep food safety an essential ingredient in every meal. Those who score 75% or higher on the certification exam receive ServSafe certification. This class also provides the foundation for students who aspire to continue their education at a post-secondary culinary baking school.Entrepreneurship Infusion units will be used to help students achieve additional, focused competencies and enhance the validated tasks and competencies related to identifying and starting a new business venture.

Occupation Opportunities
Cook
Executive Chef
Food Service Manager
Meeting & Convention Planner

Certification Opportunities
ServSafe Food Handler Certification
ServSafe Manager Certification
Workplace Readiness Skills

Credits for this Program Include:
Year 1: Culinary Arts I (2 Credits)
Entrepreneurship OR
Economics/Personal Finance (1 Credit)
Year 2: Culinary Arts II (2 Credits)
Culinary Specialization (1 Credit)

Preferred Aptitudes
Proficient with fractions
Able to stand for long periods of time

Offered at Both Campuses

This two-year course provides opportunities to build technical skills in food preparation and service. Students examine the rules of kitchen safety and sanitation, of purchasing and receiving, and fundamental nutrition. The curriculum incorporates math and science in culinary applications. Culinary Arts will prepare students for work in food establishments such as restaurants, hotels, bakeries and catering facilities. It is also excellent preparation for students planning to continue their studies at 2 or 4 year culinary schools. The course emphasizes food preparation and food presentation and includes culinary terminology, knife skills, and use of kitchen equipment, sanitation, and menus. Students learn to prepare stocks, soups, sauces and main course dishes, as well as develop skills to serve food in an appetizing way. Students will have hands-on opportunities to prepare and serve food for dinners, banquets, receptions, and other special events. Students who successfully complete this course are well suited for transition to the workplace or to pursue post-secondary (college/university) culinary arts schooling. Entrepreneurship Infusion units will be used to help students achieve additional, focused competencies and enhance the validated tasks and competencies related to identifying and starting a new business venture.