CULINARY ARTS PROGRAM

COURSE DESCRIPTION:

The Culinary Arts Program is a three-year program. It is designed to provide students with a combination of classroom theory and hands-on Hospitality Industry experience. The educational components of the course focus on fundamental culinary techniques, pastry arts, dining room service and management. The program includes safety, equipment use, and related math and science and employment skills. Students practice their skill by operating a 60-seat restaurant five days a week, which is open to the public. The Culinary Arts program has a Cooperative Education component that allows qualified students to obtain entry level employment in the Hospitality fields before graduation. The American Culinary Federation has validated our Culinary Arts Program. Culinary Arts education is now one of the most popular programs of choice for secondary students.

The Monroe Career & Technical Institute has developed high standards of excellence using the ACCESS ACF curriculum. www.acfchefs.org These standards assure graduates of the culinary program that the American Culinary Federation has guided the curriculum of their career choice. Upon graduation, students may take advantage of continuing their education in a post-secondary school with credits being applied to their post-secondary degree. Students also receive the certification title of Certified Culinary Student and are on their way to advanced job opportunities right out of high school.

Academic courses needed to be successful in the program are Fundamental Math,(fractions, decimals, percentages and measurements), Algebra, Geometry, related Science, Reading and English.

Specialized Equipment:

Fully gas-operated kitchen

brazier and pressure steamer

conventional and convection ovens

slicer, broiler and deep-fryer

commercial mixers (various sizes)

Personal Qualifications and Working Conditions:

Individuals must be able to work as part of a team and independently and under pressure. They should have a well-developed sense of taste and smell, abundant creativity and artistic flair when working with food. Individuals must be able to adjust and adapt to the situations thrust upon them. An above average intelligence with common sense is required to work in this industry. Employees are on their feet for many hours at a time. They lift objects that weigh up to fifty pounds. Individuals must be able to work within time constraints.

Working conditions are hot and sometimes chaotic. Long hours are a big part of this industry. Stamina and an even temper are important, since the work can be physically exhausting and frustrating at times.

Employment Opportunities:

Cook/Short Order Cook

Waiter/waitress

Baker Food Service Supervisor

Chef/Assistant Chef Food Prep Worker