The Culinary Arts program is certified by the ACFEF Secondary Certification Committee / American Culinary Federation Education Foundation.
Culinary Arts students will learn the use of hand tools and commercial equipment, plan menus for functions, cook, bake, provide dining room service, and learn sanitation, nutrition and management.
CAREER OPPORTUNITIES include cook/chef, host/hostess, dining room management or supervisor, food service management or supervisor, purchasing agent, consultant, dietician, caterer or proprietor.
ASSOCIATED CERTIFICATION AVAILABLE:
- ACFEF Certified Junior Culinarian (CJC)
- ACFEFSecondary Culinary Graduate
- ServSafe Certification
- NRAEF ManageFirst Nutrition Certification
- OSHA “Teen Worker Safety in Restuarants” Certificate od Achievement
|Level One:||Culinary Arts||1 Credit||1 Semester|
|Level Two:||Culinary Arts
|Optional Third Year||Work Based Learning||4 Credits||2 Semesters|
To access the sign in page for the Culinary Arts Professional Chef E-book, Click here.
If you wish to purchase your own e-book through the inkling website, Click here.
|HRM 119:||Certification in Sanitation||1 Credit|
|HRM 121:||Introduction to Cooking||3 Credits|
Articulated Credits available by review at various other colleges
Statewide CTE Articulation Agreements (Stratford University 18 credits)