Commercial Foods and Culinary Arts

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

Length:
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

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

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

Gainful Employment Disclosure

Request more information

Lee County High Tech Central

The Training you need for the Career you want.

Commercial Foods and Culinary Arts