Culinary Arts
The Culinary Arts program is designed to provide students with the various skills necessary for employment in the food service industry.
In a modern, fully equipped kitchen laboratory, students receive instruction in commercial cooking, baking, meat preparation, and food service sanitation. In the guest dining area, table setting, service and artistic food displays are practiced.
The classroom studies include pricing, selecting, and purchasing. Sound management and business practices related to this industry are also explored.
|
Curriculum
|
EMPLOYMENT OPPORTUNITIES
Vocational/Technical High School Graduate:
Cook
Waiter/Waitress
Short Order Cook
Counter Server
Bakery Helper
Prep Cook
With Further Education/Experience:
Baker
Chef
Assistant Chef
Kitchen Manager
Purchasing Agent
Hotel Manager
Airline Food Manager
Instructor
Steward
|
- Preparation of foods served in the Culinary Arts restaurant
- Broiling
- Grilling
- Breakfast cookery
- Dining room service
- Meat, fish and poultry cooking
- Exploration of ethnic cooking
- Exploration of vegetarian cooking
- Baking
|
|
Questions to ask yourself:
|
Articulation Agreements
Holyoke Community College
Hospitality Management (14 credits)
|
|
Do you like to prepare food?
Are you in good health?
Can you plan ahead?
Do you have artistic and creative ability?
Do you have the patience and ability to get along with people?
Can you work as a member of a large team?
Do you have the stamina to work hard and fast when the occasion arises?
Can you function well under pressure?
|
|
