Commercial Foods and Culinary Arts

Request more information


The program encompasses specialized classroom and practical experiences concerned with preparation and cooking of a variety of foods, such as meats, soups, salads, vegetables, desserts, breads, and other bakery products for retail distribution or for consumption in commercial food establishments.

What you will learn:
► Principles of Commercial Cooking
► Menu Planning
► Use of Small Equipment and Hand Tools
► Use of Large Equipment
► Storage
► Meats, Poultry, Fish and Seafood Preparation
► Fruit and Vegetable Preparation
► Soup, Stock and Sauce Preparation
► Dairy, Egg and Farinaceous (Starchy) Preparation
► Salad, Buffet Food and Beverage Preparation
► Bakery Goods and Desserts
► Dining Room Management Skills
► Employability Skills
► Entrepreneurship

Employment Opportunities:
► Restaurants
► Grocery stores
► Catering companies
► Private chefs
1,200 clock hours

The following table illustrate the program structure:

Course # OCP Course Name Hours
HMV0100 A Food Preparation 300
HMV0170 B Cook, Restaurant 300
HMV0171 C Chef/Head Cook 300
HMV0126 D Food Service Management 300
    TOTAL HOURS 1200


► TABE assessment
► High school students must be at least 16 years of age and enrolled in at least the 10th grade

Program Offered
Monday through Friday
8:00 a.m. – 2:30 p.m.

Total Program Cost:
Costs based on 2014-15 school year. All costs and fees are subject to change.

Program Items Approximate Total Program Costs
Tuition - 1,200 hours $3,333.00
Textbooks $215.00
Lab Fee $325.00
Uniforms $150.00
Application Fee (non-refundable) $30.00
AAAE (Learning Center) Fee
(If remediation is required)
Industry Certification Exam $75.00
Graduation Fee $50.00
TOTAL $4,208.00

Gainful Employment Disclosure

Request more information