Page 12 - DMTC Program Guide 23-24
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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 costing.
(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.
(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. )
ServSafe Food Handler - Culinary I
ProStart National Certificate of Achievement -Culinary II
ServSafe Manager Food Safety Certification - Culinary II
Entry Level Cook/Prep Cook
Line Cook, Sous Chef, Kitchen Manager
Executive Chef, Restaurant General Manager
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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