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.
- You must be willing to work with raw meats.
- You must participate in sanitation practices and kitchen maintenance.
- You 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
- Dishwasher
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
- Tuesdays & Thursdays 4 to 6:30 p.m. (Culinary 1-2 Only)
- Monday through Friday bell schedule
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
- Year 2: Successful completion of Year 1
- Year 3: Successful completion of Year 2
Certifications
- Year 1:
- ServSafe Food Handler
- Year 2:
- ServSafe Manager
Work Based Learning Requirements
Students who complete one or more years of the program and meet the eligibility requirements may have the opportunity to participate in our Internship Program.
Credits
1/Year
Instructors
- Brian King
- Corinne Angello
- Michael Powell
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 105 Sanitation & Nutrition (3 Credits)
- CUL 140 Culinary Principles (3 credits)
- Year 2:
- CUL 130 Savory Cuisine (3 Credits)
- CUL 150 Garde Manager (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*
Students who successfully completed the beginning Culinary Arts class are eligible to continue to this advanced pastry course. Students will gain hands-on experience creating a variety of baked goods and desserts. This course includes lessons about baking and pastry fundamentals, basic decorating skills, working with sugar, candies, breads, cookies, and tiered cakes.
Eligibility
Grade 10-12
Other Requirements
Students must complete Culinary Arts 1-2.
Things to Consider
- You must have the ability to stand for long periods of time.
- You must participate in sanitation practices and kitchen maintenance.
- You 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
- 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
- Year 2: Successful completion of Culinary 1-2
- Year 3: Successful completion of Pastry 1-2
Certification
- Year 1:
- ServSafe Food Handler (Culinary 1-2)
- Year 2:
- ServSafe Managers
Work Based Learning Requirements
Students who complete one or more years of the program and meet the eligibility requirements may have the opportunity to participate in our Internship Program.
Credits
1/Year
Instructor
Corinne Angello
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)
- Food Service Nutrition and Sanitation – CUL 105 (3 credits)
- Year 2:
- CUL160 – Pastry Arts 1 (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
