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Programs » Evening Culinary Arts » Evening Culinary Arts

Evening Culinary Arts

Culinary

Location: Regional Occupational Center

 

Program Description

Explore your passion for cooking while developing skills in all facets of the foodservice and hospitality industries. This combined foodservice course provides students training for employment in the foodservice industry. Students will acquire skills as a station cook, dishwasher, and restaurant entry-level cook as they develop skills in proper cleaning, maintenance, and sanitation of the kitchen. Curriculum includes the preparation, seasoning, and cooking of salads, soups, fish, meats, vegetables, desserts, and other foods, as well as customer service. Nutrition and food safety are also core components of the program.

 

CREDIT AVAILABLE:

Meets area “G” approval for UC and CSU admissions.

10 high school elective credits per semester

 
THINGS TO CONSIDER:
Non-slip shoes and long pants are required. Students need to provide their own chef coat (teacher will give instruction on the ordering when class starts).

STUDENTS LEARN:
  • Kitchen Safety and Sanitation
  • Culinary foundations and techniques
  • Classical knife cuts, stocks, sauces, cooking methods, butchery, and more
  • Product identification, measurement, and flavor profiles
  • Commercial kitchen equipment maintenance
  • Menu planning
 
CERTIFICATIONS AVAILABLE:
  • Culinary Arts Certificate of Completion
  • ServSafe Food Handler Certification
 

CAREER PATHWAYS & RELATED OCCUPATIONS:

  • Hospitality and Tourism
  • Executive Chef
  • Sous Chef
  • Restaurant Management
  • Nutrition
  • Food Science
Evening