Page 13 - DMTC Program Guide 2019-2020_Jackson_Final

Cip Code
520905

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

Hospitality and Tourism

Culinary Arts students will explore classical cooking techniques,
practice restaurant management concepts, and work with
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.

Courses Offered

Introduction to Culinary Arts (5722)
Culinary Arts I (5720)
Culinary Arts II (5721) (Honors)

(Prerequisite: Intro students must pass Introduction to Culinary Arts with a 75
or higher to advance to Culinary Arts I.)

(Prerequisite: Culinary Arts I students must pass ProStart exam or receive
teacher recommendation to advance to Culinary Arts II.)

*TAP credit available through SCC

ProStart National Certificate of Achievement
ServSafe Manager Food Safety Certification

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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