Mission: pTEC Culinary Arts Department is committed to offering students an accredited and  comprehensive culinary arts program.  Through trained professional instructors, multi-media and classroom studies, as well as demonstrational and practical application in the kitchen and bakery, this department will offer the best training for application in today's market place.

It is recommended that students complete Commercial Foods and Culinary Arts 1 or demonstrate mastry of the outcomes of the program prior to enrollment in Commercial Foods and Culinary Arts 2.

These programs consist of a planned sequence of courses.

PREREQUISITES: Students must be at least 16 years of age, and must complete Course HMV0141 and become a certified Safe Staff Food Handler.

Commercial Foods and Culinary Arts 1

Bus Person - Course HMV0141 (75 Hours) – Includes culinary arts orientation, instruction in dining room operations and beverage management, and, menu and recipe development, cooking related math, and workplace readiness.

Steward -Course HMV0111 (75 Hours) – Includes instruction in the food service industry, Safe Staff certification, demonstration of emergency policies and standards including pest control, hazards of chemicals and supply inspection. Content includes demonstrations in the proper cleaning and use of kitchen equipment and utensils and the application of cooking principles.

Salad Person - Course HMV0109 (150 Hours) – Content includes instruction and preparation of fruits, vegetables, hot and cold salads, hot and cold sandwiches and hors d’oeuvres, and buffet and catering techniques.

Utility Cook - Course HMV0112 (150 Hours) – Classroom and lab experience in nutritional instruction, breakfast cookery, preparation of dairy products and hot and cold beverages.

Breakfast Cook - Course HMV0107 (300 Hours) – Applied classroom and lab instruction on the various preparations and service of stocks, sauces, soups, and center of the plate entrees.

Commercial Foods and Culinary Arts 2

Line Cook  - Course HMV0101 (450 Hours) – Advanced food production in vegetables, potatoes, grain and starches, vegetarian cuisine, sausages, pates, terrines and elegant plate presentations. Students will have a comprehensive study of hospitality management and entrepreneurship.  Students are introduced to pastry arts.

Pastry Cook  -Course HMV0108 (300 Hours) – Advanced pastry arts production in preparing specialty cakes, breads, and pastries and elegant desserts. Students may also participate in an internship/externship program.

Distance Education: Available - refer to Distance Learning section