COMMERCIAL FOODS AND CULINARY ARTS/PROFESSIONAL CULINARY ARTS & HOSPITALITY – N100500 • Do you enjoy creating meals or desserts or special dishes and wonder how you can turn it into a career? Experienced chefs earn high incomes working at restaurants, hotels, resorts and clubs.
In this program you not only learn the basics of food preparation and presentation, but you create and prepare gourmet dishes and meals. You learn pastry, salad, buffet, soup, sauce, meat and fish preparations and it is all hands-on.
Training provides a great opportunity for you to enter the profession as a prep or line cook, Garde Manager or cold food cook, or baker assistant.
The program is led by a highly-skilled chef. Training includes a wide variety of laboratory activities that provide practical experiences while using industry standards and sanitation procedures. You gain the foundation and confidence that you need in order to be successful.
|COURSE CODE||COURSE TITLE||HOURS|
|HMV0170||Cook – Restaurant||300|
|HMV0126||Food Service Management||300|
COMMERCIAL FOODS AND CULINARY ARTS/PROFESSIONAL CULINARY ARTS & HOSPITALITY – N100500
$20.42 hourly, $42,480 annual
Compare cost of program to future earnings
• ACF Certified Culinarian certification upon completion of the course and additional qualifications.
IFSEA Certified Food Manager
Program Length: 1,200 hours
FALL & SPRING HOURS:
M – F, 8:00 a.m. – 2:30 p.m.
Hours may vary
Students must take the Tests of Adult Basic Education (TABE). In lieu of the TABE test, applicants who possess a college degree at the associate in applied science level or higher may submit proof of a U.S. college degree from a regionally accredited institution.
1. Meet with an advisor to discuss career programs.
2. Complete an application, and pay a $30.00 non-refundable application fee. The application fee is valid for one year.
3. Complete Tests of Adult Basic Education (TABE) test if required.
• Students who self-identify with a disability will be referred to Specialized Student Services.