Commercial Foods & Culinary Arts

Program Description

The purpose of this program is to prepare students for employment as food preparation workers, cooks, and various other jobs in the food industry. Students receive instruction and experience in preparation and serving foods including salads, beverages, sandwiches, fruits and vegetables, meats, poultry, seafood, stocks, soups, sauces, gravies, dairy products, egg products, etc.

Program Content

The Commercial Foods and Culinary Arts program prepares students for employment as prep cooks and line cooks. Our "hands on" approach to education provides students with a realistic understanding of today's growing, competitive field. Program content includes preparation of meats, soups, salads, garnishes, vegetables and bakery products. Procedures emphasize mastering the use of tools, techniques and vocabulary that apply in the modern commercial kitchen.
Students will develop a respect for the business end of the culinary field by participating in catering, service and sales of food products. Although students qualify as all-around workers, they may specialize in the preparation of specific types of food (e.g., vegetables, meats, sauces, bakery production).
Orientation to the commercial foods & culinary arts industry	Cost, portion, and quality control
Table, counter, cafeteria, and customer relations services	Food preparation & presentation
Equipment operations and basic maintenance	Boning of meat, poultry, & fish
Human relations and employability skills	Knowledge & skills of current industry standards
Safety & fire prevention	General kitchen techniques
Personal hygiene & first aid

Program Structure

OCP	Course Number	Course Title	Course Length	SOC Code
A	HMV0100	Food Preparation	300 Hours	352021
B	HMV0170	Cook, Restaurant	300 Hours	352014
C	HMV0171	Chef/Head Cook	300 Hours	351011
D	HMV0126	Food Service Management	300 Hours	119051

More Career Information

Gainful Employment

Employment Opportunities

Restaurant cook	Meat cutter
Specialty cook	Food preparation worker
Cook’s assistant	Baker, bread, pastry

College Credit Award

Program completers receive 24 Articulated Credits toward A.S., Industrial Management Technology at PHCC 6(0 credit hour programrogram Requirements

Program Requirements

TABE Test
Minimum Standards: Math: 9, Language: 9, Reading: 9

Professionalism
Good Personal Hygiene
Clean Uniforms
Respect

Program Commitment

1200 hours

Costs

Tuition: $2.78 per program hour (1200)-Current Fee Sheet
*Plus additional costs for fees, books, and other expenses.
*TUITION AND ALL FEES ARE SUBJECT TO CHANGE

Schedule

AM session 7:50-10:20 am
PM session 11:15-1:45 pm
Next Session begins August, 2012

Instructor

Peter Kern
30+ years in-field experience

Contact

727 774-1708