Programs

DIPLOMA

• Commercial Cooking (Evening) - Designed for students seeking evening instruction, this program focuses on "learning by doing" in areas like food preparation, catering, skills development and quantity food production. A special Internship helps you prepare for an exciting position in the culinary arts after graduation.

• Hotel and Restaurant Management - This course prepares you to become a successful member of the hospitality industry, working in hotels, motels, resorts, or conference centers anywhere in the nation or the world. You are trained in a wide range of skills including "front-of-the-house" procedures, "back-of-the-house" operations and executive management. You may start your hospitality career in such entry level positions as a Room or Reservation Clerk, Assistant Manager or Night Auditor to name a few.

• Professional Cooking - This course emphasizes "learning by doing" with special attention given to the practical side of professional food preparation. You are prepared for a career in restaurants, bakeries, food service departments of corporations and health-related institutions, as well as in the rapidly expanding fields of catering and "food to go." Graduates of this program are fully prepared to fulfill many entry-level food service roles, including sous chef, garde manger, baker, pantry person, short-order cook and line cook.

• Restaurant Management - This course emphasizes all aspects of restaurant management, including knowledge of both kitchen operations and maintenance of the front of the house. The course will include food preparation and sanitation, food purchasing, food and beverage operations, menu planning, restaurant design, and other business and supervisory practices for the hospitality industry. Graduates will be trained for positions in food service establishments as restaurant managers, kitchen managers, food and beverage managers, front of the house managers and food pantry agents. These courses are the cornerstone to success in the hospitality industry.

COURSEWORK

• Baking and Pastry Arts I - Designed to provide a varied approach to the art of baking and pastry creation, this program emphasizes the techniques of baking bread, rolls, cakes, pies, candies and pastries. Students are taught to make Pate a Choux for eclairs and cream puffs and Puff Pastries, the premier pastry for both sweet and savory dishes. Special attention is paid to the art of decorating cakes with flowers, designs and figures to create a professional-looking product.

• Baking and Pastry Arts II - Designed to build on the skills introduced in Baking and Pastry Arts I, this course focuses on producing specialty cakes and desserts. It covers procedures for dessert menu planning and costing, as well as practical experience in preparing and presenting a wide range of restaurant and bake shop items.