Commercial Foods and Culinary Arts/Baking
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.
Instruction includes a combination of classroom theory and practical experience. The curriculum includes:
- Breads and rolls
- Cakes and icings
- Pies and cookies
- Soup and sauces
- Meats (poultry and fish)
- Sandwiches/hours d’oeuvres
- Nutrition and sanitation
- Ordering and food costing
- Employability skills and safety
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):
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).
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.