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    Culinary Management

    Culinary Management 

    1 Year Program

     

    Class Time: Monday and Wednesday from 5 pm- 8 pm

    The Culinary Managment program offers individuals in the Food Service industry an oppurtunity to advance into management. The program will offer the OSHA certificate as well as the ServSafe Managment certificate.

    This is an instructional program that prepares students for employment related to institutional, commercial or self-owned food establishments or other food industry occupations. Instruction and specialized learning experiences include theory, laboratory and work experience related to planning, selecting, preparing and serving of quantity food and food products; nutritive values; use and care of commercial equipment; safety; and sanitation precautions. Instructional skills are provided to individuals desiring to become employed in all areas of the food service industry at entry level. Cooks and food preparation workers prepare a wide range of foods, from soups, snacks, and salads to entrees, side dishes, and desserts. They work in a variety of restaurants, as well as other places where food is served, such as grocery stores, schools and hospitals. Cooks prepare and cook meals while food preparation workers assist cooks by performing tasks, such as peeling and cutting vegetables, trimming meat, preparing poultry, and keeping work areas clean and monitoring temperatures of ovens and stovetops. Food preparation workers perform routine, repetitive tasks under the direction of chefs, head cooks, or supervisors. These workers prepare the ingredients for complex dishes by slicing and dicing vegetables, and making salads and cold items. They weigh and measure ingredients, retrieve pots and pans, and stir and strain soups and sauces.