Culinary Careers Academy
Culinary Food Trades
If you:
• like working with people
• have a good working attitude
• like working with food
• like being creative
• like teamwork
... then this program is for you!
Career Opportunities:
• Baker
• Bread and Pastry Chef
• Cake Decorator
• Caterer
• Assistant Chef
• Short Order Cook
• Prep Cook
• Waiter/Waitress
• Dining Room Manager
• Assistant Restaurant Manager
• Purchasing and Inventory Controller
About the Program:
The Culinary Careers Academy
programs use the National Restaurant Association (NRA)
ProStart Curriculum. Students prepare for careers in the food and beverage
industry and in the hotel and restaurant business. Throughout the program,
students gain daily practical experience in the use of modern equipment
and food preparation for commercial and institutional settings. Students
will be prepared to take the National Restaurant Association (NRA)
Serving Safe Food Certificate examination.
Topics of Study:
• Care and Use of Equipment and
Utensils
• Baking and Decorating
• Advanced Bread and Pastry Baking
• Food Preparation
• Nutrition
• Sauces and Seasonings
• Production Cooking
• American Dishes
• Buffets and Catering
• Dining Room Service Procedures
• Menu Planning
• Purchasing and Inventory Control
FIRST YEAR
Basic Skills- 20 weeks (First & Second
Quarter)
• Introduction to Food History
• Safety
• Sanitation
• Product Identification
• Tools & Equipment
• Terminology
• Career Opportunities
• Food Service Mathematics
• Introduction to Hot Food
• Introduction to Baking
Students will rotate through these 2 programs for the third and fourth quarters:
Front of the House (Part 1) - 10 weeks
• Career Opportunities
• Terminology
• Tools & Equipment
• Napkin Folding
• Dining Room Service
• Guest Checks
• Buffet
• Catering
• Room Set-up & Breakdown
Back of the House (Part 1) - 10 weeks
• Breakfast Cookery
• Sandwich Preparation
• Deep frying
• Grilling
• Pasta cooking
• Introduction to Breads
• Introduction to Pastry
• Introduction to Cookies
• Cold Salads
• Plating Foods
SECOND YEAR
Front of the House (Part 2) - 20 weeks
• Dining Room Service
• Theme Parties
• Catering Project
• Purchasing
• Receiving
• Stewarding
• Menu Design
• Lodging
• Window Displays
• Tableside Cooking
• European Service
Back of the House (Part 2) - 20 weeks
• Moist Heat Cooking Principals
• Dry Heat Cooking Principals
• Soups, Stocks and Sauces
• Vegetable Cookery
• Fish & Seafood
• Meat Identification & Cooking
• Poultry Cookery
• Yeast Breads
• Cake Decorating
• Complex Desserts
• Pies & Pastry
• Recipe Costing
Available Academic Credit:
• Career and Financial Management
• Technical Reading and Writing
• Technical Math
• Technical Science
Additional Information:
Uniforms, hats and shoes must
be worn at all times.