Culinary Arts/Commercial Baking

Culinary Arts prepares students to plan, supervise, and manage food and beverage preparation and service operations, restaurant facilities, and catering services. Students will learn food/beverage industry operations, cost control, purchasing and storage, business administration, logistics, personnel management, culinary arts, restaurant and menu planning, executive chef functions, and event planning. Students also study intro to management skills and culinary health and safety regulations.

 

Eligible students earn college credits and/or industry valued credential(s): ServSafe Food Handler and ServSafe Manager certifications, and college credit.

 

The students in the program study the daily operations of a commercial kitchen, including safety and sanitation, equipment handling and storage, cooking principles, food identification, preparation and much more. The curriculum provides students with a learning experience that prepares them for employment or post-secondary education in the field.

 

Culinary colleges such as Johnson and Wales, Culinary Institute of America or Le Cordon Bleu in Paris are post-secondary educational options for accomplished students. Corporate careers in the food service industry, travel industry or institutional facilities are in high demand and our students will be employment-ready upon graduation.

 

 

Commercial Baking is designed to prepare students to enter the Baking and Pastry Arts industry with the knowledge and skills necessary to secure a job or continue their training at a culinary arts institution. Students learn to use all of the equipment they can expect to use in real industry. Students also learn about customer service and workplace ethics.

 

Eligible students earn college credits and/or industry valued credential(s): ServSafe Food Handler and ServSafe Manager certifications, and college credit.

 

Units of study are project driven, and students will learn to display the professionalism necessary to gain and maintain employment. Students learn the basics of weights, measurement, sanitation, inventory control, purchasing, and baking. Instruction focuses on how to make various types of cookies, muffins, breads, donuts, brownies and turnovers in freshman and sophomore years and advances to cake decorating, pastries, plate painting, individual desserts and wedding cakes in junior and senior years.

 

Students graduate with the skills they need to secure a job in the field of baking or to continue their education at any of the culinary institutions across the country, where many are awarded advanced placement status. Career opportunities are endless. Students can go on to become bakers or pastry chefs in resorts, hotels, or restaurants, or they may even start their own businesses.

 

• Baker
• Pastry Chef
• Pastry Assistant
• Cake Decorator
• Bakery Owner