Page 12 - DMTC Program Guide 2022-23

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Come for the skills......... Stay for the challenge!

Hospitality and Tourism

Culinary Arts Management

Culinary Arts students will explore classical cooking techniques,
practice restaurant management concepts, and operate commercial
cooking equipment. Advanced students will focus on modern cooking
techniques and plate presentation and will have the opportunity to
compete in the ProStart Culinary and Management Competition.

(10-12 Grade Students)
Students will focus on the fundamentals of classical cooking
techniques, salads and dressings, sandwiches, introduction to
baking, and food costing.

(11-12 Grade Students)
Students will focus on the fundamentals of plate presentation,
meat/poultry/fish fabrication, sausage making, vegetable and
starch cookery, breakfast cookery, advanced baking, and menu
planning.

(Prerequisite: Culinary Arts I students must pass with 80 or higher and
pass ProStart 1 exam or receive instructor recommendation to advance to
Culinary Arts II. )

Entry Level Cook/Prep Cook
Line Cook, Sous Chef, Kitchen Manager
Executive Chef, Restaurant General Manager

ServSafe Food Handler - Culinary I
ProStart National Certificate of Achievement -Culinary II
ServSafe Manager Food Safety Certification - Culinary II
OSHA 10 Do you like to apply learned skills to more advanced projects?
Do you pay close attention to details and strive to reach your full potential?
Do you thrive working under pressure?
Are you a problem solver?

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