Page 13 - Program Guide Final 18-19 2

520905

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

Hospitality and Tourism

Culinary Arts students will explore classical cooking techniques,
restaurant management concepts and work with commercial
cooking equipment. Advanced students will focus on modern
cooking techniques, 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)

*Restaurant Sanitation- CUL 155 (5720)
*Storeroom and Purchasing CUL 129 (5721)

(Prerequisite: Students must pass ProStart exam to advance to level II or
teacher recommendation)

*College credit with AP weighting 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 get the best
possible from yourself?
Do you thrive from working under pressure?
Are you a problem solver?

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