Commercial Foods and Culinary Arts/Baking - Miami Springs Adult Education Center

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.

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