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Culinary Arts and Nutritional Arts/Restaurant Management/Pastry*

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.

Certification

  • ServSafe Manager (Advanced Students)
  • ServSafe Foodhandler (Fundamental Students)

Things to Consider About this Program

  • Ability to stand for long periods of time
  • Willingness to work with raw meats
  • Participate in sanitation practices and kitchen maintenance 
  • May be exposed to possible allergens
  • Attendance impacts the kitchen labs you experience
  • 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

Eligibility

Grades 10-12

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. (JTED @ Mountain View Only)

Certification

  • ServSafe Manager

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

Eligibility

Grades 11-12

Students must complete the following:

  • Beginning Culinary Arts

Holland Codes:

Culinary Arts and Nutritional Arts/Restaurant Management Kitchen/Classroom
JTED @ The Bridges Campus

Click for @JTED Central Campus Information  

Culinary Arts and Nutritional Arts/Restaurant Management

Locations

JTED @ The Bridges:

Monday through Friday bell schedule (earn 2 credits per year)

or 

Mondays & Wednesdays or Tuesdays & Thursdays 4 to 6:30 p.m.

JTED @ Mountain View:

Monday through Friday bell schedule (earn 2 credits per year)

or 

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.

Students who complete Culinary Year 1 have the option to pursue the Pastry Program. 

Credits

1/Year

Pastry

Locations

JTED @ Mountain View:

Monday through Friday bell schedule (earn 2 credits per year)

or 

Tuesdays & Thursdays 4 to 6:30 p.m.

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.

Credits

1/Year

Locations offering Culinary Arts and Nutritional Arts/Restaurant Management/Pastry*:

  • Innovation Tech High School
  • JTED @ Mountain View
  • JTED @ The Bridges
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