Culinary Program

You will learn to:

• Work as a key member of the culinary team that develops, prepares, and serves entire meals with proper etiquette and safety in a cafeteria setting and at community events
• Cook alongside professionals preparing appetizers, soups, salads, entrees, desserts, etc. to everyone’s delight
• Express individual creativity and great customer service by using developed culinary skills to help deliver a unique dining experience

Description

This program prepares students as culinary assistants who perform a variety of food preparation tasks in food services and/or food preparation. Instruction provides an overview of restaurant duties, international cuisines, and management skills in the hospitality industry. 

Employment Options

The following list is associated with the approved SOC (Standard Occupational Classification) for this program and does not necessarily represent immediate opportunities; additional training may be required for some options listed.

Steward/Dishwasher/Utility Person, Cold Food Cook, Hot Food Cook, Server, Cashier, Bakery Cook, Manager – Approximate Pay Potential: $10-35 per hour.  (O*NET source: https://www.onetonline.org/link/summary/35-1011.00 or https://www.onetonline.org/link/summary/11-9051.00)

Culinary Hospitality Assistant - Cost of Attendance Summary 

Secondary (High School) Students

• Tuition: Free
• Culinary Fee: $120.00
• Misc. Expenses: $140.00

Post-secondary (Adult) Students

• Tuition: $2,880.00
• Culinary Fee: $120.00
• Misc. Expenses: $140.00

Culinary Coordinator - Cost of Attendance Summary 

Secondary (High School) Students

• Tuition: Free
• Textbooks: No cost to student
• Misc. Expenses: $149.00

Post-secondary (Adult) Students

• Tuition: $2,880.00
• Textbooks: $150.00
• Misc. Expenses: $149.00

Financial Aid and Scholarships

Class Hours

This program may be taken as a half-day session in the morning or afternoon, or as a full-day option for ADULT students who wish to accelerate their progress. Morning sessions run from 8:00 a.m. to 11:00 a.m., afternoon sessions from 11:50 a.m. to 2:50 p.m., and the full-day schedule combines both sessions.

Certification Outcomes:

• Advanced Culinary Arts 
• Basic Culinary Arts 
• ProStart National Certification of Achievement

"I like demonstrating and teaching my students how core academics, like math and science, are used in the everyday world around them. I also like watching students gain the skills and self confidence through Culinary Arts and FCCLA participation that allow them to be successful in the work place. It is exciting to watch students develop an interest in one of the areas in the kitchen and then work on individual projects that allow them to independently learn and better understand."
Lori Grant, Instructor