Page 12 - DMTC Program Guide 24-25

520905
3 Unit Completer

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

Hospitality and Tourism

Culinary Arts Management

Culinary Arts Management 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 will focus on the fundamentals of classical
cooking techniques, salads and dressings, sandwiches, introduction to
baking, and food pricing.

(11-12 Grade) 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.

*Dual Credit is available for courses marked with an asterisk (*) above. To earn dual
credit, students must meet the admissions requirements for Spartanburg Community
College. In addition, students earning dual credit will complete assignments that are
above and beyond normal class expectations.

(Prerequisite: Culinary Arts I students must pass with 70 or higher and pass ProStart
1 exam or receive instructor recommendation to advance to Culinary Arts II. ) Chefs and Head Cooks: $51,000 and up
Food Service Managers: $58,400 and up
General/Operations Managers: $118,000

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

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