Page 13 - DMTC Program Guide 21-22 test

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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.

(10-11 Grade Students)
(10-12 Grade Students)
Students will learn the basics of food safety and sanitation,
commercial food-service equipment, knife skills, restaurant Students will focus on the fundamentals of classical cooking
management, and overview of the hospitality industry. techniques, salads and dressings, sandwiches, introduction to
baking, and food costing.
(Prerequisite: Must pass Introduction to Culinary Arts with a 75 or higher
to advance to Culinary Arts I.)

(11-12 Grade Students)

Students will focus on the fundamentals of plate presentation, ServSafe Food Handler - Intro
meat/poultry/fish fabrication, sausage making, vegetable and
starch cookery, breakfast cookery, advanced baking, and menu ProStart National Certificate of Achievement -Culinary II
planning. ServSafe Manager Food Safety Certification - Culinary II

(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. )

HS: Entry Level Cook/Prep Cook
2-yr: Line Cook, Sous Chef, Kitchen Manager
4-yr: Line Cook, Sous Chef, Kitchen Manager
4-yr + Industry Experience: Executive Chef, Restaurant General
Manager

Do you like to apply learned skills to more advanced projects?
Do you pay close attention to details and always strive to reach your full
potential?
Do you thrive working under pressure?
Are you a problem solver?

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