Master knife skills, cooking methods, baking techniques, food purchasing and storage, and front of the house operations using modern industrial equipment. Work alongside industry professionals in one of our commercial kitchens. Learn hospitality and restaurant management and gain on-the-job experience through student-run catering events.
Eligibility
Grades 10-12
Things to Consider
- You must have the ability to stand for long periods of time.
- Must be willing to work with raw meats.
- Must participate in sanitation practices and kitchen maintenance.
- May be exposed to possible allergens.
- Your attendance impacts the kitchen labs you experience.
- You are required to comply with sanitation and safety guidelines for personal appearance to include: trimmed nails, hygiene standards, and longer hair restrained.
Direct Employment
- Line Cook
- Pantry Cook
Jobs Available After Additional or Advanced Training
- Executive Chef
- Caterer
- Food Service Manager
- Hospitality Manager
- Culinary Instructor
- Food and Beverage Manager
Locations
JTED @ The Bridges
3300 S. Park Ave.
Schedule Availability
- Mondays & Wednesdays 4 to 6:30 p.m.
- Tuesdays & Thursdays 4 to 6:30 p.m.
- Monday through Friday bell schedule
JTED @ Mountain View
3901 W. Linda Vista Blvd.
Schedule Availability
- Monday through Friday bell schedule
- Tuesdays & Thursdays 4 to 6:30 p.m.*
*Culinary 1-2 Only
Program Completion/Sequence
Year 1
Culinary 1-2
Sanitation, Safety, Basic Recipes, Nutrition, Knife Cuts, Familiarity with culinary equipment and small wares, Breakfast, Mother Sauces, Spices & Flavorings, Stocks, Proteins, Grains, Vegetables and Fruits, & Professional Portfolio and Professional Skills. Basic principles of garde manger, and culinary calculations. There may be opportunities for catering events through the Culinary Club (CTSO).
Year 2
Culinary 3-4
Recipes, Nutrition, and Skill Refinement, building upon introductory knowledge. Learn about Food Costs, Complete Capstone Project- Restaurant Concept and Design, Participate in Catering Opportunities.
Year 3
Culinary 5-6
Recipes with complex ingredients, preparation, and skill refinement, Global Cuisine & Restaurant Management: Staffing, set up, and workflow. Culinary College Exploration, Leadership Opportunities within catering and program events. Project-Ghost Kitchen Concept and Design.
Entrance Requirements for Year 2 & 3
Successful completion of Culinary Arts. To include:
- Completion of Culinary 1-2 for entrance into Culinary 3-4
- Completion of Culinary 3-4 for entrance into Culinary 5-6
Certifications
- Year 1:
- ServSafe Foodhandler
- Year 2:
- ServSafe Manager
Credits
1/Year
Instructors
-
Brian King
Culinary Arts Instructor -
Corinne Angello
Culinary Arts and Pastry Instructor -
Michael Powell
Culinary Arts Instructor -
Amanda Sevinsky
Culinary Arts Instructional Assistant
More Information
Uniform
- Closed-toe, non-slip shoes
- Year 1:
- JTED white chef hat
- JTED white apron
- Year 2 & Year 3:
- JTED black chef hat
- JTED black chef apron
- JTED black chef coat
JTED Catering
Culinary services for your event
Dual Enrollment
- Year 1:
- CUL 140 Culinary Principles (3 credits)
- Year 2:
- CUL 105 Sanitation & Nutrition (3 Credits)
- CUL 130 Savory Cuisine (3 Credits)
- Year 3:
- CUL 150 Garde Manager (3 Credits)
- CUL 160 Bakery and Pastry Production I (3 credits)
*Dual Enrollment Credits available to students are dependent on teacher credentials*
Beneficial Classes to Take in High School
Academic Classes
- Math
- Science
- English
- Foreign Language
CTE Classes
- Business/Entrepreneurship
Pastry*
After successful completion of the one year Foundations of Culinary Arts course students will be eligible to enroll in the Pastry program where they will gain hands-on experience creating a variety of baked goods and desserts. Learn about baking and pastry fundamentals, basic decorating skills, working with sugar, candies, pastries, breads, cookies, and tiered cakes.
Eligibility
Grade 11, 12
Other Requirements
Students must complete Culinary Arts 1-2.
Things to Consider
- You must have the ability to stand for long periods of time.
- Must be willing to work with raw meats.
- Must participate in sanitation practices and kitchen maintenance.
- May be exposed to possible allergens.
- Your attendance impacts the kitchen labs you experience.
- You are required to comply with sanitation and safety guidelines for personal appearance to include: trimmed nails, hygiene standards, and longer hair restrained.
Direct Employment
- Caterer
- Cake Decorator Prep
- Baker
Jobs Available After Additional or Advanced Training
- Pastry Chef
- Caterer
- Hospitality Industry Executive
- Chocolatier
- Executive Pastry Chef
- Pastry Shop/Bakery Owner
- Pastry Instructor
Locations
JTED @ Mountain View
3901 W. Linda Vista Blvd.
Schedule Availability
- Tuesdays & Thursdays 4 to 6:30 p.m.
- Monday through Friday bell schedule*
*Earn 2 credits/year
Program Completion/Sequence
Year 1
Culinary 1-2
Sanitation, Safety, Basic Recipes, Nutrition, Knife Cuts, Familiarity with culinary equipment and small wares, Breakfast, Mother Sauces, Spices & Flavorings, Stocks, Proteins, Grains, Vegetables and Fruits, & Professional Portfolio and Professional Skills. Basic principles of garde manger, and culinary calculations. There may be opportunities for catering events through the Culinary Club (CTSO).
Year 2
Pastry 1-2
Introduction to: Chemistry of Baking, Bakeshop ingredients, Breads, Cookies, Cakes and icings, Pastry and Dessert Components, Chocolate and sugar work, Capstone Project – Bakeshop Concept and design, and Catering opportunities.
Year 3
Pastry 3-4
Advanced Pastry recipes, Chocolate showpieces, and sugar sculptures, Bakeshop Management, Project – Wedding cake design, pricing, tasting, and creation. Catering Leadership opportunities.
Entrance Requirements for Year 2 & 3
Successful completion of Culinary Arts/Pastry. To include:
- Completion of Culinary 1-2 for entrance into Pastry 1-2
- Completion of Pastry 1-2 for entrance into Pastry 3-4
Certification
- Year 1:
- ServSafe Foodhandler (Culinary 1-2 Students)
- Year 2:
- ServSafe Managers Certification
Credits
1/Year
Instructors
-
Corinne Angello
Culinary Arts and Pastry Instructor
Meet the Teacher Podcast
More Information
Uniform
- Pastry Uniform
- JTED blue chef hat
- JTED blue apron
- JTED blue jacket
- Closed-toe, non-slip shoes
Dual Enrollment
- Year 1:
- Foundations of Culinary Arts CUL140 – Culinary Principles (3 credits)
**Dual Enrollment Credits available to students are dependent on teacher credentials*
Beneficial Classes to Take in High School
Academic Classes
- Chemistry
- Math
- English
- Language
CTE Classes
- Business
- Marketing
- Entrepreneurship
