Culinary & Nutritional Arts/Restaurant Management/Pastry* - JTED

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.

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.

Eligibility

Grades 10-12

Credits

1/Year

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

Certifications

Year 1: ServSafe Foodhandler
Year 3: ServSafe 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*

*Earn 2 credits/Year

JTED @ Mountain View

3901 W. Linda Vista Blvd.

Schedule Availability

Monday through Friday bell schedule*

*Earn 2 credits/Year

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

**Culinary 1-2 Only

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.

Program Completion/Sequence

Year 1

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.

Eligibility

Grade 11, 12

Other Requirements

Students must complete Culinary Arts 1-2.

Credits

1/Year

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.