Commercial Foods and Culinary Arts/Baking

Purpose

The program provides students with the technical knowledge and skills for employment in the areas of commercial cooking and baking as cooks, bakers, and/or food preparation workers in the commercial foods and culinary arts industry.

Program Content

Instruction includes a combination of classroom theory and practical experience. The curriculum includes:

• Desserts
• Breads and rolls
• Cakes and icings
• Pies and cookies
• Soup and sauces
• Meats (poultry and fish)
• Vegetables/salads/dressings
• Sandwiches/hours d’oeuvres
• Nutrition and sanitation
• Ordering and food costing
• Employability skills and safety
• Serving

Length of Program

The entire program is 1200, but students can earn a certificate at the completion of any of the following Occupational Completion Points (OCP’s):

Hours

OCP A  Food Preparation  300
OCP B   Cook, Restaurant  300
OCP C   Chef, Head Cook   300
OCP D   Food Service Management  300

Minimum basic-skills grade levels required for awarding a full program completion certificate are 9th grade in math, reading, and language on the Test of Adult Basic Education (TABE).

Note:

Different kinds of financial aid are available to eligible students and eligible programs. Applications and information regarding financial aid resources may be obtained from the counselor.