If you love working in a kitchen or are interested in the fast-pace of culinary and baking, begin your culinary journey in this financially rewarding career!
What will my classes be like?
First you will learn what it takes to operate a safe and sanitary kitchen. Moving on to learning instruction on food handling, preparation, quantity production, quality control, planning, operation, and presentation.
You will also be able to:
-Participate at various culinary events
-Compete at SkillsUSA Competitions
-Participate in the Culinarian Creations Catering Company
This class is Dual Credit with Joliet Junior College: CA 106, 2 credits.
Through this Dual Credit course, students will have the opportunity to earn the Food Handler Certificate and the Foodservice Sanitation Manager Certificate. Both certifications are offered through ServSafe, which is endorsed by the National Restaurant Association.
Culinary Arts I
This course provides students considering a career in the culinary arts and the food service industry with classroom instruction and lab experiences to establish a culinary arts knowledge foundation in order to start developing job-related competencies. First semester students will start with food safety and sanitation, as well as have the opportunity to take the ServSafe Food Handler Certification Test. Students will then continue with instruction on knife skill techniques, tools and equipment, measuring and culinary math, standardized recipe analyzation, cake decorating techniques, and baking techniques. Second semester students will explore the different methods of cooking, garnishing, careers, and restaurant and personal professionalisms. Commercial quality food service equipment will be used to prepare food and provide hands-on instruction for each area of food study. Juniors, who are classified as Culinary Arts I, will also have the opportunity to take the ServSafe Food Protection Manager Certification Test during second semester.
Culinary Arts II
Prerequisite: Successful Completion of Culinary Arts I
This course provides students with leadership opportunities who are considering a career in the culinary arts and the food service industry. Advanced classroom instruction and lab experiences will allow students to develop specific job-related competencies in the areas of safety and sanitation, knife skills, tools and equipment, measuring and culinary math, standardized recipe analyzation, cake decorating techniques, baking and cooking techniques, garnishing, careers, and restaurant and personal professionalisms. Students will also have the opportunity to participate in the Culinarian Creations Catering Company which includes planning menus, selecting food, supervising food preparation, developing pricing strategies, ordering food, and maintaining safety and sanitation, while mastering operation of all food preparation equipment. The Culinary Arts II students will also have the opportunity to take the ServSafe Food Protection Manager Certification Test. Seniors, who are classified as Culinary Arts I, will also have the opportunity to take the ServSafe Food Protection Manager Certification Test.
- Banquet Chef
- Food Purchaser/Buyer
- Food Server
- Maitre D'
- Pastry Artist
- Personal Cook
- Restaurant Manager/Owner
- Sous Chef
- Food Scientist
- Culinary Instructor
- Prep Cook
Exploring Career Opportunities
There are endless opportunities to pursue in the food industry. From entry level positions to ownership you can pursue anything from customer service, management, production, sales, or education. Your level of success in the food service industry depends on your desire to improve, dedication, and commitment. Check out the career opportunities here!
Kitty Belsly, Instructor firstname.lastname@example.org