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
