Page 12 - DMTC Program Guide 2022-23
P. 12

520905


                                          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?




                                                             12
   7   8   9   10   11   12   13   14   15   16   17