COMMERCIAL FOODS AND
CULINARY ARTS
Career Cluster:
Hospitality and Tourism
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 doeuvres
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 (OCPs):
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).
EMPLOYMENT OPPORTUNITIES: Upon completion, an individual could be
employed as Cook, Decorator, Dessert maker, Salad maker, Soup maker,
Cooks helper, Utility worker, Baker and pastry maker, Fryer and grill,
Sandwich maker, Vegetable cook, Cafeteria line worker, Bus person.
SALARY: Average hourly salary of cooks and bakers is $13. Also,
experience and the type of facility are factors that determine the
salary.
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 Financial Aid Office.
