Engaging and hands on curriculum will have you master Knife skills, cooking methods, baking techniques, and front of the house operations using state-of-the-art equipment, while working alongside professionals in a commercial kitchen setting. Learn hospitality and restaurant management and gain on-the-job experiences through student-run catering events.
*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 (Advanced Students) or ServSafe Foodhandler (Fundamental Students)
Direct Employment: Line Cook and Pantry Cook
Job Leads To: Executive Chef, Caterer, and Food Service Manager
Eligibility: Grades 10 – 12
Artistic – Conventional – Enterprising – Realistic